3-501.16 (A)(2); Priority; The few TCS foods in the tall reach-in cooler were found with internal temperatures above 41F. Ambient air of tall reach-in cooler was 47F and dropped to 45F prior to leaving MFU. Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. The few TCS foods found holding in this unit were either voluntarily discarded if kept overnight or transferred to prep cooler for items prepared/placed in this unit a few hours ago. VR- EHS will return by Friday (10/2) to verify that this cooler has been repaired. PIC stated that this unit will not be used to store TCS foods until it is repaired and capable of holding 41F or below.
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
3-307.11; Core; Tortillas and ice found in separate chest insulated coolers in direct contact with coolers. Ice is used for agua fresca drinks. Food shall be protected from miscellaneous sources of contamination. These containers must be lined since they are not approved for direct food contact. Keep ice in original bags in cooler or line the cooler with food-grade bag. Tortillas were wrapped in foil and placed back in the cooler during the inspection.
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.
3-304.12(B); Core; Scoops used to dispense agua fresca drinks did not have a handle (using a styrofoam cup) . In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- Styrofoam cups were voluntarily discarded and ladles were provided.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Green salsa (119F); hot dogs (94F); and jalapenos in a Ziploc bag (90F) left at room temperature to cool observed with internal temperatures below 135F. When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Foods taken to reach-in cooler to cool rapidly and EHS observed a cooling rate that was within parameters.
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
3-307.11; Core; Tortillas and ice found in separate chest insulated coolers in direct contact with coolers. Food shall be protected from miscellaneous sources of contamination. These containers must be lined since they are not approved for direct food contact. Keep ice in original bags in cooler or line the cooler with food-grade bag.
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.
notedCode 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; A few sleeves of cups found stored on the floor behind the steam table. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep these items off of the floor.
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.
3-304.12 (B); Core; The ice scoop was laying flat in the ice chest. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI-The scoop was removed with gloves and put in a container; ice around 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.
3-501.17; Priority Foundation; Observed cooked beef and refried beans prepared the previous day not date marked. Refrigerated; ready-to-eat TCS(Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be date marked. The day of preparation shall be count as Day 1. CDI-Known dates were added during inspection.
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
7-204.11 ; Priority; Observed chlorine sanitizer concentration in sanitizer bucket above 200ppm(test strip turned black). Chlorine sanitizer concentration shall be 50-200ppm. CDI-Chlorine sanitizer was remade at correct concentration.
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.
4-901.11; Core; Observed a few clean metal/clear food containers stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
4-901.11; Core; Observed clean metal/clear food containers stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.