notedCode 3-501.17(B) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17(B) Ready-to-eat TCS food; date marking; Priority Foundation; Two containers of pasta in walk-in cooler dated 9/1; exceeding date marking requirements. Ready-to-eat foods shall be marked and not to exceed 7 days; and the day prepared is counted as day 1. Pasta voluntarily discarded during inspection. All other items clearly labeled and dates within 7 days.
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.
3-501.14(B);Priority; Pizza sauce in walk-in cooler in large grey container at 75F in center and 50F on edges of container; pizza sauce was prepared at 7am according to employee. Onions are cooked and other items are mixed with room temperature ingredients. Cooked onions added to sauce; unsure exactly when sauce at 135F and began cooling time. Foods that are cooked and cooled shall be cooled from 135F to 70F in 2 hours; and from 70F to 41F in 4 hours. Quickly cool TCS foods that are prepared from room temperature ingredients from 70F to 41F in 4 hours. Cooling stickers and information shared during inspection. EC recommended an ice wand to rapid cool this sauce. Educated for both pizza sauce and tomato sauce; to cook onions and garlic and place onto sheet tray to cool in walk-in while opening cans and preparing other items for the sauce; to allow cooked items to rapid cool then after mixing; use ice wand to cool sauce. Manager used ladle and mixed the sauce; and split some of the sauce into a smaller container. Educated about proper cooling methods to reach cooling times; owner stated he will purchase ice wands for use to cool pizza sauce.
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 Cooling Methods (Pf) Pizza sauce in large bin in walk-in cooler prepared at 7am at 50F-75F. Cooked items must cool from 135F to 70F in 2 hours and from 70F to 41F. To meet these cooling timesFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Pizza sauce in large bin in walk-in cooler prepared at 7am at 50F-75F. Cooked items must cool from 135F to 70F in 2 hours and from 70F to 41F. To meet these cooling times; proper cooling methods should be used such as smaller; thinner portions; using rapid cooling equipment such as walk-in cooler or stirring food in ice bath or using ice wand. Educated about proper cooling methods and recommended an ice wand to cool large batches of sauces. Cooling stickers and handouts left for employees during inspection. Sauce split and moved some into smaller container 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.
3-501.14(B);Priority; Pizza sauce in walk-in cooler in large grey container 60F on outside and 80F in the middle of the contianer. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. Cooling stickers and information shared during inspection. EC recommended an ice wand to rapid cool this sauce. EC went back to check sauce and it remained at 78-80F after 10 minutes. Educated about proper cooling methods to reach cooling times. Sauce split into smaller containers and container with ice added to larger bin.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Container of hydrogen peroxide and rubbing alcohol stored on counter next to soda machine above deep freezer. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Educated if items were knocked into freezer the items could become contaminated. First aid supplies moved during inspection to shelf below.
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.
notedCode 3-501.15 Cooling Methods (Pf) Pizza sauce in large bin in walk-in cooler prepared at 9am according to employeesFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Pizza sauce in large bin in walk-in cooler prepared at 9am according to employees; at 60-80F. Ambient prepared items must cool to 41F within 4 hours. Cooked items must cool from 135F to 70F in 2 hours and from 70F to 41F. To meet these cooling times; proper cooling methods should be used such as smaller; thinner portions; using rapid cooling equipment such as walk-in cooler. Pizza sauce is ambient ingredients but mixed in large mixer. Educated about proper cooling methods and recommended an ice wand to cool large batches of sauces. Cooling stickers and handouts left for employees during inspection. Sauce moved into smaller containers and large bin filled with ice placed into large container to facilitate 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.
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)Raw chicken and cut tomato in reach in were at 48F. in make line. All TCS foods must be held at 41F or below. CDI- 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.
4-501.11; Core; Make line with tomato and raw chicken has evaporator freezing up. Equipment shall be kept in good repair. Unit being defrosted.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Foods observed uncovered in freezer. Keeps all foods in storage covered. CDI-covers added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Employee observed pulling crumbs out of cheese container without gloves. May not handle ready to eat foods without gloves. CDI-portion touched by bare hands was discarded.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on site at all hours of operation. No CFPM on site at the time of inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility did not have vomit and diarrhea clean up plan available. Must have a written plan on site. CDI-EHS provided a sample plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Ham; turkey and sliced cheese were at 43-45F in the top of the flip top cooler. Tiramisu was at 42F in the dessert display cooler. All TCS foods must be held at 41F or below. CDI-Ham; turkey and sliced cheese were discarded. Individual lids will be used on these foods to see if it helps them to maintain temp. May also adjust cooler down. Dessert cooler was adjusted down. Tiramisu was not discarded after consultation with Jennifer Moore; DHHS regional.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) After discussion with the PIC; sausage is being dated from the date it is sliced which is the day after it is cooked. Foods must be dated from the time they are cooked. CDI-prep date changed and employees were trained on requirement.
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.
notedCode 3-501.15 Cooling Methods (Pf) Lettuce had cooled from 67F to 62F in 90 minutes. Must cool to 41F within 4 hours. PIC stated that they often use ice to help cool quicklyFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Lettuce had cooled from 67F to 62F in 90 minutes. Must cool to 41F within 4 hours. PIC stated that they often use ice to help cool quickly; however had stopped as the weather has cooled down. Just placing in the cooler in deep container is not working. Continue to add ice and monitor temperatures to ensure requirements are met. CDI- ice was added to the lettuce. Ground beef was cooled in a large; deep container and was at 41F after cooling overnight. The rest of the product in the walk in cooler was holding at 37F indicating that the ground beef may not have cooled fast enough. Cool in shallow containers; no more than 2 inches deep. CDI-PIC instructed staff to start cooling on sheet pans. Hot foods must cool from 135F to 70F within two hours and from 70F to 41F within another four hours. Foods cooled from room temperature must cool to 41F within four hours. EHS provided sample cooling logs.
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.
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Oil observed in unlabeled squirt bottle. Label all containers with name of food. Container labeled.
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.
3-304.14(B) One wet towel observed on storage shelf after being used for cleaning the slicer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Towel was moved to soiled linen bag.
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 5-402.11 (P) Wastewater pipe for the three compartment sink had fallen loose and dropped into the floor drain. A direct connection may not exist between a sewage system and drains of equipment in which foodWater, plumbing, and sewage
Official wording
Sewage & wastewater properly disposed
Inspector’s notes
5-402.11 (P) Wastewater pipe for the three compartment sink had fallen loose and dropped into the floor drain. A direct connection may not exist between a sewage system and drains of equipment in which food; portable equipment or utensils are placed. CDI-Pipe was propped back up. Re-secure to the wall to prevent it from falling again.
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.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Feeder motor not turning. Maintenance call placed and will be repaired today. Dishwasher will still be used with a separate sanitization cycle done in 3 comp sink with quat.
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.
3-501.18; Priority; Pasta over 7 days old in walk in cooler. Food that was properly date marked but had exceeded the time limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were voluntarily discarded 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.