notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food Cold Holding (P) Several food items were held in the prep unit and lowboy above 41F (see temperature chart). Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food Cold Holding (P) Several food items were held in the prep unit and lowboy above 41F (see temperature chart). Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. The PIC voluntarily discarded the food items. ***CORRECTED DURING INPSECTION (CDI)***
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) 3-305.11 Food Storage-Preventing Contamination from the Premises The food in the hot/steam well are stored uncovered and exposed to environmental contamination. FOOD shall be protected from contamination by storing the FOOD: (2) Where it is not exposed to splashContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) 3-305.11 Food Storage-Preventing Contamination from the Premises The food in the hot/steam well are stored uncovered and exposed to environmental contamination. FOOD shall be protected from contamination by storing the FOOD: (2) Where it is not exposed to splash; dust; or other contamination. The PIC is cover or otherwise protect food from environmental contamination. ***CDI***
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratched and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing
4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratched and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. PIC advised.
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.
3-302.11 (A)(2); Priority; Observed ground beef burgers above fillets of raw fish in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display to prevent cross contamination. Refer to educational storage chart provided. Ground meats have a final cook temperature of 155F and fish has a final cook temp of 145F. Store fish above ground/comminuted meats. CDI- foods rearranged. No point taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Observed cut chubs of ham and turkey from 3/21 without dates in the walk-in cooler. Ready-to-eat; time/temperature control for safety (TCS) food shall be date marked to track time and discarded if found without a date. Ready-to-eat; TCS foods shall not be held longer than 7 days in refrigeration. The day of preparation shall count as day 1. In this case; dates were known and affixed. 3-501.17; Priority Foundation; Date mark all ready-to-eat; TCS foods once opened from a package and held in the establishment for more than 24hrs. Chubs of ham and turkey were dated with 3/21 prep dates.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-302.12; Core; A bin of sugar in the dry goods area was observed without a label. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- label added. No point taken.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.12 (A); Core; A plastic ramekin was being used as a scoop and left inside a container of marinara sauce. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles. CDI- ramekin removed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-903.11 (A); (B); and (D); Core; Metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. CDI- equipment separated for drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Black coated metal shelving in the walk-in cooler is peeling and rusting. This is a cleanability issue and pieces of the coating may contaminate exposed food. Equipment shall be kept in good repair. Replace shelving in the near future to avoid a full point demerit.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility is using a sink and surface sanitizer but does not have test strips for this chemical. Quat test paper does not measure the concentration of this chemical. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Text a photo of appropriate testing kit once obtained to EHS within 10 days. (919-500-6269).
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 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Dust/residue accumulation observed on fan covers in the walk-in cooler. Residue accumulation observed on exterior portions of reach-in units at the makeline especially around door hinges. Old food debris observed under stovetop. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.
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.
6-301.14; Core; 3 different handwashing sinks were without handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- signage provided. ; 6-301.11; Priority Foundation; The handwashing sink in the back storage room by ice machine was without soap. The dispenser was empty. A new soap container had not been installed; only placed at the sink. Soap was not accessible in this container until installed into the dispensing unit. Ensure each handwashing sink has soap available. CDI- soap container installed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 (A); Priority Foundation; Some more detailed cleaning of meat slicer is needed. The blade was observed clean; however the small roller and area around it used to move blocks of meat up and off the sliding portion has old food residue accumulation. This area contacts food. The food-contact surfaces of equipment shall be clean to sight and touch. Use a brush to reach this area if necessary. All other food-contact surfaces observed clean. No points taken today. PIC will obtain cleaning brush needed to spot clean slicer. EHS will verify cleaning on return visit. They do not need to use slicer again for a few days.
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.
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; The left side cooler drawer at the grill was observed out of temperature (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all TCS product was moved to the walk-in cooler and freezer to cool down quickly. (Ready-to-eat deli meat was placed in the freezer to flash cool since they had space there). PIC stated these items are placed in the unit during morning prep and had not been stored here overnight. Verification required for cooler repair. Do not store TCS foods here until it is holding 41F or below. Full points taken for repeat violation.
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.
3-501.13 ; Core; Observed ROP salmon thawed and still sealed in its packages in the grill cooler. ROP fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- packs cut open. No point taken
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.
3-304.12; Core; Observed a metal bowl being used as a scoop and kept inside the flour bin. During pauses in food dispensing; utensils shall be stored with their handles above the top of the food within containers that can be closed such as flour and sugar. CDI- bowl removed. Only use equipment with proper handles. No point taken
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Black coated metal shelving in the walk-in cooler is peeling and rusting. This is a cleanability issue and pieces of the coating may contaminate exposed food. Equipment shall be kept in good repair. Have shelving replaced in the near future to avoid point deduction on future inspections. No point taken today.
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.
4-501.11; Core; Black coated metal shelving in the walk-in cooler is peeling and rusting. This is a cleanability issue and pieces of the coating may contaminate exposed food. Equipment shall be kept in good repair. Have shelving replaced in the near future. No point taken today.
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.
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; Portioned bags of cooked rice were overstocked under the flip top. Bags of rice above the rim of the container were observed at 44 - 45F. TCS foods (temperature controlled for safety foods) shall be maintained at 41F or below in refrigeration. CDI- excess product was moved to the walk-in cooler. All other cold holding observed compliant. Full points will be assessed for repeat violations in the future.
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.
3-501.18; Priority; Cut melon date marked 2/8 and cooked pasta date marked 2/7 were observed in the reach-in cooler. TCS (time/temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI-foods discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of concentrated bleach solution in the warewashing area used to disinfect sinks and surfaces was unlabeled. Poisonous or toxic materials taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. Point not taken today.
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.
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; Mozzarella sticks and fried peppers in the flip top unit were observed above 41F due to overstocking of product in containers. TCS foods (temperature controlled for safety foods) shall be maintained at 41F or below in refrigeration. CDI- excess product was moved to the walk-in cooler.
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.
3-304.14; Core; Sanitizer bucket observed stored on a shelf with single-use food containers. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; linens and single-service articles. CDI- bucket moved.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; The light cover in the walk-in cooler is broken. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; linens and single-service articles. Replace cover. No point taken today. ; 6-501.110; Core; Observed an employee jacket stored on top of the towel dispenser in the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- jacket moved. No point taken today.
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.