3-501.16 (A)(2) and (B); Priority; Observed a few items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to cooler location and unit lid closed
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.
4-901.11; Core; Observed splashes of food on clean plates at make line. Observed wet stacking of multiple metal pans.- Clean equipment and utensils shall be stored where they are not exposed to splash and to allow air drying.- Please make sure items are completely air drying before stacking together and not exposed to splash
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.
3-501.16(A)(1) ; Priority; The rotisserie chicken in the hot box was at 130 degrees F.- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; items were moved for reheating/cooling
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.
4-901.11; Core; Observed wet stacking of multiple metal pans.- Clean equipment and utensils shall be stored to allow air drying.- Please make sure items are completely air drying before stacking together.
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.
3-501.16 (A)(2) and (B); Priority; The entire walk in cooler was around 46/47 degrees F today.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; this was mostly a raw veggie cooler and sauce cooler; but all TCS foods such as sausage; cut tomatoes; black beans; salad lettuce; and some deli meats were voluntarily discarded and denatured.
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); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items were moved to be washed again.
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; The rotisserie chicken in the hot box was at 130 degrees F.- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; items were moved for reheating/cooling
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed multiple buckets of beans cooling with no lid to protect them from contamination while condensation was dripping into some of them.- Food shall be protected from splash or other sources of contamination.- CDI; items were moved to new location and those with contamination were voluntarily discarded. When cooling; you can loosely cover your food to help protect from contamination while still leaving enough air flow for cooling.
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.
4-901.11; Core; Observed wet stacking of multiple metal pans.- Clean equipment and utensils shall be stored to allow air drying.- Please make sure items are completely air drying before stacking together.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One spray bottle with yellow liquid (degreaser?) was not labeled...Working containers of sanitizers; cleaners and other chemicals taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority - Container of green bean sauce containing cooked garlic was cooling in freezer with 6+ inch food depth (95F in middle after 2 hours; according to time label on container)...TCS* foods shall cool in shallow containers (2-4 inch food depth); in ice-water bath with ice-water at level of food in containers with frequent stirring; using containers that facilitate heat transfer (such as metal pans); arranging in equipment for maximum heat transfer (separating cooling containers); and/or loose covering or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling method for faster cooling. REMEMBER: Hot TCS* foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometer frequently and record cooling temperatures on cooling chart to track proper cooling.
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); Core - A few wiping cloth buckets had quaternary ammonium (QA) sanitizer concentration of less than 200 ppm (required for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing sanitizer in buckets at correct concentration.
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.
4-903.11 (A); Core - Some clean dishes and metal pans were stored where food splash and debris were splashing them or falling on them. Some clean hanging utensils above right "soiled" drainboard of 3-compartment were near/almost touching soiled utensils...Clean and sanitized utensils shall be stored where they are not exposed to splash or other contamination... Store clean dishes/utensils so they cannot be soiled.
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 - One stainless steel food prep table had a damaged leg and bottom shelf was detached. One metal push cart was starting to get rusty...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved equipment. 4-502.11(A) and (C); Core - Some dispensing tongs had cracked vinyl handles and a few food containers/scoops and spatulas were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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.
5-501.111; Core - One dumpster top lid was broken off one hinge (and dumpster could not be covered properly)...Trash/recycling receptacles shall be kept in good repair...Replace dumpster with one that has intact top lids.
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.
3-401.11; Priority - Three rotisserie chickens taken directly out of oven and put into hot holding area had internal temperatures of 153-160F...Chicken shall be cooked to an internal temperature of 165F or above for 15 seconds throughout entire product...CDI by returning chicken to oven to cook completely. NOTE: Use calibrated thermometer to check internal final cooking temperatures of 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.
3-501.14; Priority - A few containers of black beans were as high as 104F after cooling 3-4 hours...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by reheating beans above. TCS* foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours.
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 - Several cold TCS* foods were above 41F (see temperature chart and bottom additional notes)...Unless actively preparing; properly cooling or using time as public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority - Several containers of black beans (3-4 gallons each) were cooling at room temperature with ice wand in middle (no cooling on container exteriors). Cooked chicken and blanched fries were cooling in tightly closed bags and containers respectively...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); using rapid cooling equipment (ice paddles; freezer; etc.); using ice-water baths with ice-water at level of food in containers with frequent stirring; using containers that facilitate heat transfer (such as metal pans); arranging in equipment for maximum heat transfer (separating cooling containers); and/or loose covering or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling. REMEMBER: Hot TCS* foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometer frequently and record cooling temperatures on cooling chart to track proper cooling.
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.
4-901.11; Core - Observed worker using cloth towel to dry utensils; pans; etc. that had just been washed; rinsed and sanitized...After cleaning and sanitizing equipment and utensils; they shall be air dried--not towel dried...Do not use cloth towels to dry the wet utensils/containers. Air dry these items.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Many disposable plastic beverage jugs and plastic/paper food containers were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert items stated above.
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.
4-502.11(A) and (C); Core - A few containers lids were cracked; burned or damaged...Food service equipment shall be kept in good repair...Discard damaged items.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; There was a chlorine sanitizer bucket that was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts million at all times. Check the sanitizer to ensure the correct amount of sanitizer is being use. CDI.. The sanitizer bucket was corrected to 100 parts per million.
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; The white cutting boards had cuts and grooves on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and Sanitized; or discarded if they are not capable of being resurfaced.
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.
5-205.15; Priority; The handwashing sink had a leak near take out window. All plumbing systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; There was a dirty apron stored on the clean dishes. Dressing room or dressing areas shall be designated to stored cloths.
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.