3-501.16(A)(2); Priority; Chicken stock was observed holding between 42-44F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- stock was placed on an ice bath to cool.
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; Several TCS items were observed being held beyond 7 days in the walk-in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items were voluntarily discarded by PIC. **Establishment has a lot of experimental food items that are not being used for customer consumption. Please keep these items in a designated space in the walk-in cooler and label accordingly. **
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.
4-601.11(A); Priority Foundation; [Repeat] A few utensils and a few plastic containers stored clean had sticker residue and/or food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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.
3-501.14(A); Priority; Short rib braise made last night was in the walk-in cooler holding at 55F in the center. Yogurt that has been heated and cooling from this morning at 11:00 am was tightly covered and holding at 102F at 2:30pm. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Short rib braise was voluntarily discarded by PIC. Yogurt was separated into shallow containers and placed on an ice bath to rapidly cool.
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; Pickled watermelon rinds dated from (7/27); shrimp stock (8/13) and heat treated yogurt (8/13) were found in the walk-in cooler past the maximum 7 day shelf life. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items were voluntarily discarded by PIC.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Heat treated yogurt and short rib braise held in thick portions and tightly covered containers; did not cool within the appropriate time frame (see item #20). 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- short rib braise was voluntarily discarded and yogurt was separated into shallow containers to rapidly cool. .
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plastic containers stored clean had sticker residue on them. CDI: Placed in dish washing area for rewashing.
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.
3-304.14(B) Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. Wet cloths did not have enough water in containers for cloths to be submerged. Add more water.
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; Roasted turnips sitting on counter by oven. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Food moved to walk in to cool.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18; Core; Food floating in sanitizer water. The wash; rinse; and SANITIZE solutions shall be maintained clean.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Shellstock tags for clams were available but not dated from when the last of the batch was sold. According to the PIC this was a menu item back in the summer months. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. These records shall also be kept for a minimum of 90 days. CDI- education given.
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.
3-501.18; Priority; Duck fat dated from 9/19 and lamb fat from 10/7 were found in the walk-in cooler past the maximum 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- food items voluntarily discarded by PIC. Recommended to freeze food items that may not be used frequently to prevent waste.
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 glass cleaner was not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- bottle 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.
minorCode 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 cleaning needed in the prep coolers in the cooking area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
5-501.115; Core; A lot of unused chairs; wood; an oven; and other items are present along the side of the building. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Clean up this area and remove all unnecessary items.
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.