notedCode 3-501.16(A)(1) Priority: Observed a container of jerk chicken temping between 116-117 F in the hot hold cabinet. Also noted whole rotisserie chicken was measuring at 119 F in the hot hold display case. Maintain TCS foods in hot holding at 135F or above. CDI- Rotisserie chicken discardedFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Priority: Observed a container of jerk chicken temping between 116-117 F in the hot hold cabinet. Also noted whole rotisserie chicken was measuring at 119 F in the hot hold display case. Maintain TCS foods in hot holding at 135F or above. CDI- Rotisserie chicken discarded; jerk chicken was reheated to 165 and placed back into hot holding.
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) Priority: Sliced tomatoes are measuring between 44-45 F and chopped chicken was temping at 44 F in the work top cooler unit. Maintain TCS foods in cold holding at 41F or less. CDI- Item cooled down during inspection
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(B) -Noted wet wiping cloths were laying across prep table surfaces throughout prep kitchen. Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Detail cleaning needed for the bottom storage racks located across from 3 compartment sink. Also noted some residue build up along the top storage shelves above the prep sink. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Found a bag of raw beef temping at 46 F in one of the cooler drawers. In Pans of grilled chicken were temping between 43-44 F in the walk-in cooler unit. Maintain TCS foods in cold holding at 41F or less. CDI- Noted containers were iced down to rapidly cool noted items.
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 3-501.15 Priority foundation: Noted multiple pans of rotisserie chicken not properly cooled the day prior. Also found a container of chopped cherry tomatoes cooling a deep container one the front end cooler drawer. Noted cherry tomatoes were temping between 47-48 F. Also found a container a tightly covered container of chopped cherry tomatoes cooling in the walk in cooler unit. Quickly cool foods. Use methods such as open/vented shallow pans(4 inches thick or less)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Priority foundation: Noted multiple pans of rotisserie chicken not properly cooled the day prior. Also found a container of chopped cherry tomatoes cooling a deep container one the front end cooler drawer. Noted cherry tomatoes were temping between 47-48 F. Also found a container a tightly covered container of chopped cherry tomatoes cooling in the walk in cooler unit. Quickly cool foods. Use methods such as open/vented shallow pans(4 inches thick or less); large ice baths and active stirring. Cold air must flow around product to remove the heat. The chicken 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.
3-304.14(B) Noted Quat sanitizer buckets are measuring below 200 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Maintain Quat sanitizer between 200-400 ppm. CDI- Sanitizer remixed during inspection. n
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.
Observation: Cutting boards observed heavily scored. Repair or replace cutting boards. 4-501.12; Core; 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.; Observation: The thermometer in the hot holding chicken display is not loner reading air temperature. Replace thermometers when they are no longer working.
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: Chicken is 46F that has been cooling since the day before. Blanched fries are 79F that have been cooling for 3 hours. Quickly cool cooked foods within 2 hours from 135F to 70F and within 4 more hours 135F to 41F for a total of 6 hours. The chicken was voluntarily discarded and the blanched fries were reheated to over 165F.
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) Priority: Lettuce is 51F and cut tomatoes are 58F in the salad prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The lettuce and tomatoes were placed on ice.
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 3-501.15 Priority foundation: Cooling chicken in a food container that is greater than 4 inches thick. Quickly cool foods. Use methods such as open/vented shallow pans(4 inches thick or less)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Priority foundation: Cooling chicken in a food container that is greater than 4 inches thick. Quickly cool foods. Use methods such as open/vented shallow pans(4 inches thick or less); large ice baths and active stirring. Cold air must flow around product to remove the heat. The chicken 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Priority foundation: No test strips to measure the quaternary ammonium sanitizer. Provide test strips to measure the quaternary ammonium(200-400ppm). A follow-up will be conducted by REHS by April 10th.
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)(2) Priority: Chicken is 45F and cut tomatoes are 50F in the walk-in cooler. Coleslaw is 53F and diced tomatoes are 51F in the cold table. Maintain TCS foods in cold holding at 41F or less. The TCS food from the walk-in cooler was moved to the walk-in freezer. Ice was added to the coleslaw and diced tomatoes.
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)(1) Priority: Rice is 95-109F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. Rice was reheated to above 165F.
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.
5-202.12; Core; Hand sink in the rear restroom is 75F. Hand sink in the rear prep area is 85F. Hand sink in the prep area by the cook line is 84F. Hand sink behind the front counter is 89F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
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.
4-302.12; Priority Foundation; Missing refrigeration thermometers in the prep refrigeration units. Thermometers shall be provided and readily accessible in refrigeration units. REHS will follow-up on this by June 8; 2024.
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.
5-501.115; Core; Grease is spilled on the ground around the grease containers. 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.
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.
majorCode Observation: Written instructions or knowledge of clean up was unknown for staffing.2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Written instructions or knowledge of clean up was unknown for staffing.2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf CDI: Provided education and written instructions for vomit/diarrhea clean up.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observation: The hand wash sink located at the front service prep line is unable to reach a minimum of 100F. Water temperature was observed at 62F. 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand wash sink located at the front service prep line is unable to reach a minimum of 100F. Water temperature was observed at 62F. 5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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.
criticalCode Observation: The cooked plaintains ont he rear steamtable were observed at 108F. The ooked products are stored on top of a plastic rise inside of a metal prep containerFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: The cooked plaintains ont he rear steamtable were observed at 108F. The ooked products are stored on top of a plastic rise inside of a metal prep container; no lid - this may be causing the product to loe temperature during hot holding. Continue to monitor food products stored in this manner to ensure proper temperature holding. 3-501.16(A)(1) ; Priority ; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above CDI: Person in charge discarded product during inspection.
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.
Observation: Food service pans being stacked wet after sanitizing at sink. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD CDI: Person in charge had staff member pull apart panse and air dry.
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.
minorCode Observation: The single service cups at the check out station are not maintained/dispensed with the mouth contact surface protected. Maintain plastic sleeve on stacked cups when dispensing to customer to protect cups from hand contact. 4-904.11Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: The single service cups at the check out station are not maintained/dispensed with the mouth contact surface protected. Maintain plastic sleeve on stacked cups when dispensing to customer to protect cups from hand contact. 4-904.11; Core;(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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.
Observation: Cutting boards observed heavily scored. Repair or replace cutting boards. 4-501.12; Core; 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.; Observation: The thermometer in the hot holding chicken display is not loner reading air temperature. Replace thermometers when they are no longer working. 4-502.11(A) and (C); Core; C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.; Observation: The citrus juicer handheld had visible peeling paint coating. Utensils and equipment must be able to be washed; rinsed and sanitized; corrosion resistant without imparting paint chips. 4-101.11; Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: P (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition. CDI: Operator discarded during 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.