Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (Priority); Sanitizer bucket was stored next to vegetables waiting to be cut on the preparation table. Store chemicals so they cannot contaminate food; equipment; or utensils. CDI-Sanitizer bucket was moved. 7-102.11; Priority Foundation; There were a few unlabeled bottles containing cleaners. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Bottles were labeled.
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.
4-601.11(C); Core; The interior of the hot hold cabinet and rear refrigerator and freezer had debris and food residues on them. The dump sink was soiled with black residues. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas.
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(A); Priority; Facility had multiple containers of pesticides labeled as "residential use only". Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI-Containers were voluntarily discarded. Facility has contracted with a pest control that visits twice a week. Recommend asking them for advice on pesticides that you may apply in a commercial kitchen for use in between visits.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Priority Foundation; Observed live and dead insects today on the walls and equipment. Observed rodent dropping on the floor. Keep the premises free of insects; rodents; and other pests. Remove dead insects in glue traps. Contact pest control agency for recommendations for controlling pests. Increase cleaning frequency of equipment and floors in kitchen. Keep food in tightly closed containers. Clean up spills when they happen. EC will return in 10 days to verify that pest infestation has been addressed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A few containers of flour were stored in opened bags with no closure. One bag of flour was on the floor and opened. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI-Flour bags were stored in containers with lids. Flour was moved to shelving.
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.
4-501.12; Core; A few cutting boards have become scored with deep cuts. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. CDI-Discussed replacing or resurfacing with PIC; and cutting boards were voluntarily discarded.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in hard to reach areas was soiled. Clean floors as often as necessary to keep them clean. CDI-Floors were swept today.
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); Food in the 3-door reach in cooler was holding well above 41F. The interior of this unit was holding 50F. TCS foods must be cold held at 41F or below. CDI-Foods in this unit were voluntarily discarded since it is unknown when the unit went out of temperature. The unit will be serviced before being used again for storing TCS foods.
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.
3-501.17; Priority Foundation; Foods prepared yesterday were not marked with the preparation date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-Foods were allowed to be date marked.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A) ; Priority; Facility had several containers of pesticides on site; labeled for residential use only. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. Contact your pest control service for recommendations of approved products for a commercial kitchen. CDI-Products were removed from kitchen; to be used in employees homes.
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
4-301.11; Priority Foundation; The 3-door reach in cooler is not providing safe holding temperatures for TCS foods. Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. EC will return in 3 days to ensure that the cooler has been repaired.
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
4-501.14; Core; The 3-compartment sink and drainboards were soiled prior to being filled for cleaning utensils. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-EC explained the requirement to the PIC; and the sink was drained; and cleaned and sanitized before use.
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.