Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (Priority); Chemicals were stored on a food cart next to food items. Store chemicals so they can't contaminate food; utensils; equipment; or linens. CDI-Chemicals were moved to be with other chemicals.
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.
4-501.12; Core; There are several cutting boards that are peeling and heavily scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC is planning on replacing boards.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety(TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety(TCS) Food; Hot and Cold Holding (Priority); Cheese and tomatoes stacked above the fill line in the deli prep cooler were holding 46-50F. TCS foods must be held cold at 41F or below. CDI-Cheese and tomatoes quantity was reduced to the fill line in the containers; and top portions were moved to walk in to cool.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods such as cheese and meat; and tuna salad (in the prep cooler); were stored in tightly covered; deep pans for cooling. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Plastic wrap was removed; and containers were moved to the walk in cooler to cool. Foods cooled 5F in 20minutes. Cooling methods reviewed with PIC. .
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 4-501.114 Manual Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual Warewashing Equipment; Chemical Sanitization - Temperature (P) Erosion solid system of sanitizer dispensing into the ware washing sink is producing a weak solution with a temperature of 64 degrees F. Warm water is needed to mix sanitizer (and dissolve the solid block of sanitizer). Provide properly mixed Quaternary ammonium sanitizer at 75 to 120 degrees F. Temperature cannot be adjusted today. Phone call was placed to Ecolab requesting service to increase water temperature (and concentration). Correction for today: employee will sanitize all wares and utensils in the dishmachine.
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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey sliced today in the display refrigerator is 47 degree FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey sliced today in the display refrigerator is 47 degree F; date marked for a seven day hold. Turkey should be cooled to 41 degrees F before storing in this display deli case ~or~ mark the freshly sliced meat to discard what remains if it does not cool to 41F within four hours. Additional thermometer was added to the deli case to assess which thermometer held inside it not displaying accurately.
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 4-202.11 Lid for the pizza refrigerator is damaged and repaired with tape. Multiuse food contact surfaces shall be smoothCleaning and sanitizing
4-202.11 Lid for the pizza refrigerator is damaged and repaired with tape. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Tape is not clean or cleanable. Damaged corner does not meet standards for restaurant equipment. Long term solution/repair is needed. Remove tape from the pizza refrigerator. . . . Increased water supply is needed at the drop in handwashing sink along cooking / serving line.
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.
2-401.11; Core; Employee beverage is stored on a shelf above a preparation table. Store employee drinks in designated location; such as the shelf under the table.
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.
3-304.11; Priority; Large leaf lettuce stored inside the glass display sandwich refrigerator is touching the upper surface that is not clean. There is unclean material trapped in crevices near the lights. Lettuce and ready to eat food shall only touch surfaces of cleaned and sanitized surfaces. Long pieces of lettuce that were touching the unclean refrigerator were discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Ice Machine on the right is not clean. There is slime and unclean build up inside above the ice; on interior surfaces and visible when the lid is lifted. More frequent cleaning of the ice machine is needed. ; 4-501.112; Priority Foundation; Dish Machine ran several times; frequently reaching only 176 degrees F on the final rinse temperature. Wash temperature also remained low for an extended number of runs. Monitor the final rinse temperature (and wash) to assure final rinse is not less than 180F. Eventually the wash and rinse reached required minimums and thermolabel turned black; indicating plate temperature reached 160 degrees.
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; Walk in cooler shelves are soiled. Remove for regular cleaning to prevent soil 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.
5-205.11; Priority Foundation; Two grill scrapers observed stored inside burger station handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed from handsink.
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.
3-501.16(A)(1); Priority; Two large pans of vegan chicken nuggets holding at 109 & 110F on service line. TCS foods shall be maintained hot at 135F or above. CDI: Items taken to be reheated to 165F. This violation has been cited on the last two inspections. Full points taken due to 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.