4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. Tested around 10ppm then machine was primed and large air gap in sanitizer line was removed and solution at 100ppm after priming; and cycle ran. The approved concentration shall be 50-200 ppm. Ensure chemical sanitizer is 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions; Core; Walls throughout facility with dust and black residue buildup. Ceiling tiles around vents with dust accumulation. Floors under fryers and equipment with food debris and other residues. Physical facilities; floors; walls and ceilings shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. Tested around 10ppm then machine was primed and solution closer to 25 ppm. The approved concentration shall be 50-200 ppm. Manager contacted company to service machine. Only use three compartment sink to sanitize; reviewed washing and rinsing in dish machine but not reaching sanitize levels and dishes must be sanitized in the three compartment sink. Quaternary solution in three compartment sink at 200ppm.
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; Clean dishes stored on rack to air dry on dirty side of three compartment sink where the bottom rows of dishes could be splattered from soiled dishes. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Reviewed moving these dishes with manager during inspection.
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; Wire shelf drying rack starting to rust; losing paint. Equipment shall be kept in good repair. Replace rusty shelving; do not paint or will lose NSF rating. All other equipment and shelving in good repair. No points deducted.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Sides and top of dish machine soiled with food debris. Inside doors of dish machine near top meets machine soiled with thick residue buildup. Warewashing equipment; the compartments of sinks; basins and other receptacles used for washing and rinsing equipment and utensils shall be cleaned as often as necessary to prevent recontamination of equipment; and at least every 24 hours. Clean these areas more frequently.
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 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; Floor of walk-in cooler and walk-in freezer has food debris and residue buildup along the corners and under shelving. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.
6-501.12; Core; Cleaning needed walk in freezer floor. Physical facilities shall be cleaned as often as necessary to keep them clean. No points taken.
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.
4-501.11; Core; Bottom wire shelf in cooler with top glass door rusting. Drying shelves rusting.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Wire shelves in walk in cooler where meat is defrosting has soil build-up. Non-food contact services shall be clean to sight and touch.
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.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Corrected by priming system.
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.