6-501.11; Core; One light out over the cook area. Small tear in door screen. PHYSICAL FACILITIES shall be maintained in good repair. Repair the light. Replace the door screen.
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
7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
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.
3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle; measured at 0ppm quat and 0ppm chlorine. When asked; PIC stated this is a quat sanitizer. Maintain chemical sanitizer solution at the required concentration (200p-400pm quat; or 50-200ppm chlorine). Use sanitizer test kit to verify correct concentration reached when filling bottles at the Commissary. CDI- Sanitizer remade and tested during inspection.
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.
6-301.12 Hand Drying Provision (Pf) Provide paper towels in hand sink dispenser. Paper napkins were provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) There was no sanitizer nor bleach to make sanitizer on unit. PIC had employee bring bleach during inspection.
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.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Grease accumulation along tables and equipment. Clean non-food contact surfaces at a frequency to prevent build-up.
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
7-202.12; Priority; Sanitizer concentration too high; tested at 500ppm+ chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.
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 Foundation; Cooling Methods: Cut tomatoes; cut lettuce ; and marinated raw chicken all measured too warm at the prep unit as shown in above grid. When asked; PIC stated these items were prepared recently at the commissary. Follow the limitations of your permit. All food must be cut/trimmed/prepared in the commissary; before placing on the MFU (that includes produce). Any bulk cooling must be done in the commissary refrigerators/freezers. Produce must be washed before cutting. TCS foods prepared from ambient temperature must be cooled to 41F and less within 4 hours. The top section of a prep unit is for maintaining already cold food temperatures; it is not good for cooling; especially on a hot truck. Recommend preparing TCS foods the day before an event so they are portioned and have proper time to cool at the Commissary; then maintain cold during transport; and maintain cold at site. [REPEAT]
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizer in use (chlorine). A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: Whole onions; whole tomatoes; bags of unwashed whole heads of lettuce all stored on MFU. In top section of prep unit; all prepared TCS foods measured above 41F as shown in above grid. When asked; PIC stated they were running late so all the prepared TCS foods were prepared just before coming to the site. Follow the limitations of your permit. All food must be cut/trimmed/prepared in the commissary; before placing on the MFU (that includes produce). Any bulk cooling must be done in the commissary refrigerators. Produce must be washed before cutting. TCS foods prepared from ambient temperature must be cooled to 41F and less within 4 hours. The top section of a prep unit is for maintaining already cold food temperatures; it is not good for cooling; especially on a hot truck. Recommend preparing TCS foods the day before an event so they are portioned and have proper time to cool at the Commissary; then maintain cold during transport; and maintain cold at site. CDI- Prepared TCS foods cooling in top section of prep unit placed on 4-hour TPHC; back-timed to PIC stated prep time before loading. PIC to discard any of these foods still remaining at 3pm.
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; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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; Core; Sanitizer concentration too low in sanitizer spray bottle; measured at 0ppm quat and 0ppm chlorine. When asked; PIC stated this is a quat sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200p-400pm quat). Use sanitizer test kit to verify correct concentration reached when filling bottles at the Commissary. [REPEAT]
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; One light out over cook area. Door screen is torn in several places. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the light bulb and door screen.
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.
5-501.16; Core; Trash can not provided at the handwashing sink; only trash can located on the other end of the truck past food prep area. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Obtain a small trash can for use at the handwashing sink. [REPEAT]
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.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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; Core; Sanitizer concentration too low in sanitizer spray bottle; measured at 0ppm quat and 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200p-400pm quat). Use sanitizer test kit to verify correct concentration reached when filling bottles at the Commissary.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
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.
5-501.16; Core; Trash can not provided at the handwashing sink; only trash can located on the other end of the truck past food prep area. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Obtain a small trash can for use at the handwashing sink.
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.