notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Potato salad was holding 49F in the reach in cooler. Hold TCS foods at 41F or below. CDI-Salad was voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; There was an unlabeled spray bottle containing cleaner stored in the dish pit. Label working containers of toxic materials such as cleaners and sanitizers. CDI-The bottle was labeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-501.12; Core; Multiple cutting boards are fuzzy and peeling; and heavily scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC stated he will replace them.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety(TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety(TCS) Food; Hot and Cold Holding (Priority); Buffalo dip in the prep cooler was stacked over the fill line; and was holding 50F. TCS foods must be cold held at 41F or below. CDI-Dip was moved to walk in and chilled within 20 minutes to 38F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Wrapped roast beef cut today was stored sandwiched between other containers of food in the walk in cooler to cool. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-The roast beef was moved to the top shelf of the cooler. EC reviewed cooling methods with PIC. .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) Left drainboard of the ware washing sink is not clean. Maintain the sink clean. Stored items were moved and the sink was cleaned during today's inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Chicken Breasts cooked on the grill often do not reach 165F. The several chicken breasts I observed cooked todayFood temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Chicken Breasts cooked on the grill often do not reach 165F. The several chicken breasts I observed cooked today; were then moved to the flat top grill to be diced and received additional heat. Be mindful that intact chicken breasts served directly from the grill may not be 165F. Verify chicken has reached 165 degrees F with your thermometer before serving.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (A)(2) and (B); Priority; Corn & Black Beans 45F; Feta Cheese 45F left forward corner of the make line refrigerator. Use your thermometer to monitor food temperature. Today; feta cheese was transferred from a plastic pan to a deep metal pan and covered; Beans and corn were covered. Consider rotating these foods to a back position and moving raw onions to the front corner. . . . Jumbo Chicken Wings 50.5 degrees F stored in a large metal pan in the top of the make line refrigerator. Use your thermometer to check food temperature and maintain food at 41F and colder. Recommend using two smaller metal pans; covering at least one. If chicken cannot be maintained at 41F in the top of the True Make Line Refrigerator / flip top cooler; do not store the jumbo chicken wings there. Use the low; enclosed portion of the refrigerator. Today; chicken was transferred to two pans and covered.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; True Make Line Refrigerator / flip top cooler is not holding food at 41F as required: Jumbo Chicken Wings 57F; 60F. Chicken in the bottom 47.6F; Chicken Dip 48.5F; Mashed Potato 52.4F. Use your thermometer and maintain food at 41F and colder. HVAC repairman is now scheduled for 9:00 am tomorrow. Several foods were discarded. Refrigerator will be put on a 6 hour time holding. Food requiring refrigeration shall be stored in the refrigerator no more than 6 hours; then discarded (as a temporary safety measure).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Employee was plating ready-to-eat fries with bare hands. Food employees may not contact ready-to-eat foods with their bare hands. CDI: Fries were voluntarily discarded and employee donned gloves.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee phones were stored with equipment and in food service area. Lockers or other suitable facilities shall be provided for the storage of employee possessions. Store employee items in designated area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.