majorCode 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) observed container of noodles that did not bare a date of preparation observed container of milk without date.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Ensure all cooking then cooling is done at the commissary for any food items. Observed onion stir fry being ambient cooled at a temperature of 80F.
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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Observed to go trays being stored on the floor of the mfu. CDI by placing to go trays onto of shelf above handsink
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.
5-202.12 Handwashing Sinks; Installation (C) Handwashing sink is only reaching 80 F at time of inspection due to water heater being on low setting. Provide at least 100F water at handsinks. 6-301.12 Hand Drying Provision (Pf) Paper towels were not supplied at the handwashing sink upon arrival for inspection. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC replenished paper towels at time of inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Equipment stored in front of handwashing sink in blocking accessibility. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC relocated certain items to ensure access to handwashing sink.
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 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) Temperature control for safety; ready to eat foods such as cooked potatoes; cooked onions; cooked noodles; milk; etc. do not bear date marking labels to indicate when the products were opened or prepared. TCS/RTE foods that remain under refrigeration for more than 24 hours shall be properly date marked to indicate when the product was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - Educated PIC on proper date marking to ensure all items were properly 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.
majorCode 4-302.12 Food Temperature Measuring Devices (Pf) At the time of inspectionEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Food Temperature Measuring Devices (Pf) At the time of inspection; the PIC does not have a functional food probe thermometer. Ensure thermometer is accessible at all times and provide a thin probe thermometer for accurate measure of thin foods. PIC has an infrared thermometer; but left digital thermometer at home or commissary. PIC will notify inspector immediately once obtained. Verification required.
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 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several food items have been removed from the original containers and placed into larger containersFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several food items have been removed from the original containers and placed into larger containers; but do not bear a label. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify.
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.
minorCode 3-307.11 Miscellaneous Sources of Contamination (C) Cooking oil was observed being stored in tent next to food truck. Bag of rice observed being stored inside plastic insulated Cambro in tent area. Tent has cover on tops and sidesContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Cooking oil was observed being stored in tent next to food truck. Bag of rice observed being stored inside plastic insulated Cambro in tent area. Tent has cover on tops and sides; but is not a suitable area for food storage. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Seasonings; bagged rice; and other food items stored directly on floor on food truck. Food shall be stored at least 6 inches off of floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-903.12 Prohibitions (C) Cookware and other equipment; such as empty insulated coolers/cambros; are being stored in tent area beside food truck; which is not a suitable area for storage due to potential environmental contaminants.
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.
minorCode 4-903.12 Prohibitions (C) Single use items are being stored in tent area beside food truckEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 Prohibitions (C) Single use items are being stored in tent area beside food truck; which is not a suitable area for storage due to potential environmental contaminants. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single use items observed being stored directly on ground in tented area beside food truck. Store single-use and single-service articles at least 6 inches off of floor in a clean; dry location where they are not exposed to splash; dust; or other contamination.
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.
4-205.10 Food Equipment; Certification and Classification (C) Cuisinart griddle and instapot observed that are not commercial grade equipment as they state "for household use only". Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent.
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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) Facility does not currently have sanitizer test strips. Provide a test kit that accurately measures sanitizer concentrations. PIC has ordered test strips and will notify inspector once they have arrived. Verification required.
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.