4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior weir and chute of ice machine build up of microbial moisture residue
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 4-501.113 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) PSI is registering between 16-32 PSI during sanitizing cycle; while the data plate states that the PSI shall operate at 10 PSI. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine; as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control value; shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 PSI or more than 30 PSI. 4-302.13 Temperature Measuring Devices; Manual Warewashing (Pf) Facility has heat strips on site; but the heat strips are for verifying that the machine has reached 180 F versus registering for 160 F utensil temperature. Provide an approved Max/Min thermometer or heat strips for testing sanitizing temperatures in hot water warewashing machines. Corrected During Inspection - Facility obtained heat strips that register 160 F and will order more asap.
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) Certified Food Protection Manager (C) There was no certified food protection manager on duty today. The PIC shall pass an ANSI-accredited food protection manager coursePermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) There was no certified food protection manager on duty today. The PIC shall pass an ANSI-accredited food protection manager course; and be on site during all hours of food preparation and service. CDI-List of approved courses provided here; and via email to PIC. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) There was no measurable sanitizer in either sanitizer bucket. Wet wiping cloths shall be stored suspended in a sanitizing solution (200-400ppm quaternary ammonium; or 50-100 ppm chlorine) when not in use. CDI-Sanibuckets were dumped and refilled with 200 ppm quaternary ammonia solution.
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.
4-501.12; Core; White cutting board next to oven and handsink heavily scratched and scored with some stains. Surfaces such as cutting blocks and board that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting 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.