Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Large vent in kitchen ceiling needs to be cleaned to prevent accumulated dust from falling. 4-301.14 Ventilation Hood Systems; Adequacy (C) Dishwashing room has excess steam/condensation from dishwasher causing mildew to form on ceiling.
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.
3-501.16(A)(1) Chicken nuggets under lamp below 135. Maintain TCS foods in hot holding at 135F or above. -P Disposed of.
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.
3-302.11(A)(1); Priority; Observed an employee place partially cooked sausage above ready-to-eat lamb in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- food rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-401.14; Priority Foundation; Observed sausages being par-cooked during inspection. When asked; employee stated that sausages are partially cooked; cooled and then peeled for further processing into a ground form and combined with other ingredients to cook further. If a facility is using a non-continuous cooking process; the permit holder shall obtain prior approval and have written procedures that specify how the food is cooled; separated from other ready-to-eat foods and marked to identify the food as being raw. CDI- discussed preparation procedures with PIC who will alter the preparation process to avoid par-cooking. Sausages are partially cooked to make peeling them easier. In the future; sausages will only be heated to a temperature that is well below the final cook temperature to avoid partial cooking and then cooled within 4 hours. No points taken today. Partially cooked sausages were moved to an appropriate location away from ready-to-eat foods to prevent cross contamination.
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 (A); Core; Observed a food scoop handle laying in tuna salad at the serving line. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- scoop 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.
3.501.16 (A)(2); Priority; Coleslaw on the serving line was observed between 43 and 45F. Maintain TCS foods at 41F or below. Coleslaw was on a tray outside refrigeration. CDI- discussed holding methods with PIC. Coleslaw was moved into smaller containers for holding under the fliptop lid inside cooler. All other cold holding observed compliant. No points taken today.
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; Observed sliced deli ham with a prep date of 9/29 in the reach-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- Ham voluntarily 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.
3.501.13; Priority Foundation; Observed turkey thawing in water at 75F (water temp). TCS foods shall be thawed under running water that is 70F or below. CDI- raw turkey was moved to the walk-in cooler to complete thawing.
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.