4-501.11; Core; The gasket is torn on the milk cooler. All equipment shall be maintained in good repair. Replace gasket.
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; Use of the steamer causes water to drip from water supply line as well as buildup in the hood and quickly fill overflow pan. Maintain equipment in good repair. Ensure steamer is working as designed.
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.
5-501.113(B) - Core - One dumpster top lid was open on both dumpsters...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep lids closed.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); There is pooled water on the floor due to use of the steamer and residual water dripping from the overflow container in the hood. Ensure water does not pool on floor.
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.
3-501.16(A)(1); Priority - Pork burritos and chicken strips were holding below 135F in hot holding cabinets (see temperature chart)...After properly reheating; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating foods.
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.
4-203.11(B); Priority Foundation - One metal stemmed digital thermometer read 36F when calibrated using ice-water bath (must read 32F; plus or minus 2 degrees F for proper calibration using ice-water method)...Metal stemmed probe thermometers shall be properly calibrated...CDI by removing inaccurate thermometer from service. NOTE: Other calibrated thermometers were available for use.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Disposable food trays were stored at serving line with food contact sides up and unprotected (no children were present at the time)...Single service disposable food/beverage containers shall be protected from contamination...Store trays with covered food contact sides or turned upside down.
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 - (REPEAT) The ends of some wire shelves in reach-in refrigerator were peeling. One hot holding cabinet door had damaged gasket...Food service equipment shall be kept in good repair; and door seals shall be intact and tight...Replace shelves and gasket with similar approved equipment. 4-502.11 (A) and (C); Core - At least one laminate food sheet tray had cracked/chipped edges...Food service utensils shall be kept in good repair...Remove this sheet tray from food preparation and service.
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 - Some old tape residues were on exteriors of hot holding cabinets; and some soil/gum was on undersides of metal side extensions of serving line. Some utensils such as measuring cups/containers had old stickers on exteriors...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old stickers/residues from containers.
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.
6-501.11; Core - (REPEAT) Ice was accumulating around walk-in freezer door near bottom; indicating a possible air leak through door gasket. Freezer also had some ice accumulated on floor; indicating some condensation leak/dripping. Water was dripping from white insulation under evaporator in walk-in cooler...Physical facilities shall be kept in good repair...Repair condensation/air leaks inside walk-in freezer and cooler. 6-501.12; Core - (REPEAT) Some ice was accumulated near evaporator in walk-in freezer and on freezer door...Physical facilities shall be kept clean...Remove accumulated ice.
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.
5-202.12; Core - Hot water at cafeteria handsinks was 84-89F after runnning a few minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
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.
3-501.17; Priority Foundation - Several cut lettuce salads prepared two days ago had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date or preparation or opening container; use by date or both)...CDI by placing dates on salads.
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 - Bottle labeled as "sanitizer" had vinegar inside it...Working containers of chemicals; sanitizers and cleaners shall be labeled with the common name of products inside...CDI by properly labeling spray bottle.
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.
4-101.19; Core - Cardboard was lining shelving below milk storage in walk-in cooler...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and easily cleanable materials...Remove cardboard from shelving. To catch milk drips; consider placing sheet pans directly under crates of milk or on floor below shelves where crates of milk are stored. 4-501.11; Core - The ends of some wire shelves in reach-in refrigerator were peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved ones.
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.
5-501.113(B) - Core - One dumpster top lid was open and shoved again back loading dock; keeping the lid from being closed...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors...Have maintenance contact solid waste company to inform them to allow space for dumpster lids to be closed. 5-501.114; Core - One dumpster with drain had no plug...Drains in dumpsters and waste containers shall have drain plugs in place...Have solid waste company replace missing drain plug.
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.
6-501.11; Core - Far right evaporator fan in walk-in freezer was not functional (spinning); while the other fans were spinning. Ice was accumulating around walk-in freezer door near bottom; indicating a possible air leak. Wall by kitchen mop sink/can wash was damaged/peeling...Physical facilities shall be kept in good repair...Repair nonfunctional evaporator fan; seal freezer door air leaks; and repair damaged/peeling wall. 6-501.12; Core - Observed soiled kitchen ceiling vent grates and surrounding tiles. Ice was accumulated on floor below walk-in freezer evaporator and around freezer door...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above and remove accumulated ice.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Observed dusty hood ventilation filters. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
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.
3-501.16(A)(1) ; Priority; Two trays of baked spaghetti bowls in the bottom half of the pass through hot holding cabinet in the front only measured up to 131F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Some product reheated and some served immediately.
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.