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 (Priority); There was no measurable chlorine in the sanitizing solution in use at the dish machine. Chlorine solutions must measure 50-200ppm. CDI-Sanitizer solution was changed; and measured 200ppm after priming.
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); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); A few pans were stacked together while still wet. After cleaning and sanitizing; store equipment and utensils to allow air drying before stacking. CDI-Pans were rearranged.
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 Good Repair and Proper Adjustment - Equipment (Core); The gasket on the right side of the door of the reach in cooler is torn. Maintain equipment in good repair. Owner will order a new gasket. Gasket is clean.
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.
6-501.11; Core; The wall is peeling in a few places behind and above the preparation table holding the steamer. The floor paint is peeling throughout the kitchen. One ceiling tile is damaged and stained above the dish washer. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair floor; wall; and ceiling tile.
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.
6-501.11; Core; The wall is peeling in a few places behind and above the preparation table holding the steamer. The floor paint is peeling throughout the kitchen. One ceiling tile is damaged and stained above the dish washer. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC is not a certified food protection manager. PIC shall demonstrate knowledge by passing a certified food protection manager course approved by ANSI. CDI-PIC was sent a list of approved courses; including Spanish and online options via email; and will ensure more employees attend.
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.
notedCode 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Core; The floor is worn and paint is missing in several places throughout the kitchen. One ceiling tile was water damaged. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repaint the floor to be smooth and easily cleanable. The ceiling tile was damaged during last weeks storms; and will be replaced.
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.
3-302.11; Priority; Opened and repackaged raw meat was stored next to and above cooked food and tomatoes; ready to eat foods in the refrigerator. Raw animal foods shall be stored so they cannot contaminate ready to eat foods. Rearrange the refrigerator so that raw meat is below vegetables and cooked food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-403.11 (A);(D) Beef in Onion Gravy 98F; Beef 140F; Chicken on the bone in sauce 52F; held on the stove with no additional heat. Lentils in the steam table 79F. Reheat food to 165 degrees F; before holding at 135F. Use a thermometer to verify food has adequately reheated to 165F within 2 hours if food is to be hot held until service. -P
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.
majorCode 3-501.16(A)(2) Refrigerated food is not 41 degrees F as required: Potato 63FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Refrigerated food is not 41 degrees F as required: Potato 63F; Cooked Chicken 43.5F; Yellow Lentils/kick 59F; Brown Lentils/Azira 45F; Cooked Beef 46F. Maintain TCS foods in cold holding at 41F or less. -P Correction cannot be achieved today; so follow up visit will be conducted to verify refrigerated food is 41F and colder. Use a thermometer to check food temperature.
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.
criticalCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Refrigerated food is not correctly date marked or has expired. Very small date stickers are on refrigerated cooked/prepared food. This may represent the date it was frozen? We cannot determine. The food appears fresh; recent. Consider purchasing masking tape; that will be larger for writing on. When food is removed from the freezer and moved to the refrigerator; the date must be added. Verification visit will be conducted to see that Date Marking is correct.
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 4-301.11 One 2 door upright refrigerator is available. There are large WARM plastic 22 quart covered buckets of batter prepared with Hot water inside the refrigerators. PossiblyFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 One 2 door upright refrigerator is available. There are large WARM plastic 22 quart covered buckets of batter prepared with Hot water inside the refrigerators. Possibly; when food is left out of the refrigerator and warms; putting food back into the refrigerator with the hot batter is not capable of adequately cooling the food to 41F. Provide equipment in number and capacity so that cooling and cold holding temperatures are achieved. -Pf There is a sign above your sink with cooling methods. One option is to put the batter into ice baths to initiate rapid cooling. Another refrigerator may need to be added. Verify refrigerators are maintaining food at 41F and colder.
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.
4-302.12 No Thermometer is available to check food temperatures. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Verification is needed to see that you have a thermometer to check food temperatures.
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.
notedCode 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 (C) 3 compartment sink is not clean. Use detergent to clean the sink and back splash daily.
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 (C) Ceiling is heavily soiled upon entrance to the kitchen. Ventilation may not be adequate; with smoke and soot accumulating above the handwashing sink area; outside the hood. Maintain the ceiling clean.
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.
3-501.16(A)(1) ; Priority; Beef with Onions held on the table 94 degrees F. Chicken on the bone 76 degrees F. Both foods are cooked each day and held with no temperature control. Recommend cooking beef to 155F and cooking chicken to 165F; then holding in the steam table and maintaining temperature above 135F. As an alternative to holding the food above 135F; we discussed Time as a Public Health Control that allows cooking the food; labeling for four hours and discarding remaining beef and chicken at the end of the 4 hours. Written Procedures are required that specify each food that will be held on "Time". Procedures were written today that can be expanded upon if time holding will be implemented. Otherwise; when been falls below 135F; reheat to 165F and hold above 135F. Use your thermometer to monitor food temperature if time holding is not the official method.
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.
6-501.12; Core; Ceiling Vents in the kitchen need cleaning.
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; The gasket on the reach in cooler in the cooking area is torn and coming loose. Equipment shall be in good repair. Replace or repair the gasket.
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.