3-501.16 (A)(2); Priority; Some sliced cheeses and a carton of heavy whipping cream were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded heavy whipping cream and sliced cheeses moved into freezer for rapid cooling. 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.
3-501.18; Priority; Deli turkey that had been opened and sliced did not have a date label. A food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI - PIC voluntarily discarded food. Repeat.
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
7-102.11; Priority foundation; A spray bottle of sanitizer solution did not have a label. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Spray bottle 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.
2-301.14; Priority; Employee arrived at work and began touching clean cups in coffee area without first washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- PIC instructed the employee to wash her hands. Employee wash hands.
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.
6-301.12; Priority Foundation; Paper towels at back kitchen sink were missing. When asked to provide; employee stated they did not have any paper towels and they had to go to the bathroom or front handsink to get them. Provide paper towels or approved alternative for hand drying at each handsink. CDI- PIC sent employee to the store to get paper towels immediately and stock 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)(2); Priority; Gallon of milk in reach in cooler was at 45F. Milk is frequently removed from cooler. Maintain TCS foods in cold holding at 41F or less. CDI- PIC voluntarily discarded milk. EHS discussed using insulated carafes or TPHC procedures. Sent TPHC copy via email to PIC if that is something they want to utilize in the future.
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; Chicken pulled to thaw on 4/18 not date marked. Cream cheese w/ hot sauce prepared 4/18 not date marked. Chub of goat cheese/feta not date marked without opening dates (4/17). Discussed soft cheeses and date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- All items properly date marked. 3-501.18; Pico de gallo date marked for 4/13. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Pico de gallo was voluntarily discarded.
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
7-201.11; Priority; Sanitizer bucket stored of food prep table. CDI- PIC moved to bottom table. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items.
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.
4-302.12; Priority Foundation; Two thin tip thermometers were provided but were not operating at the time of the inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. CDI- PIC went next door to store and purchased a working thin tip thermometer.
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.
3-302.12; Core; Label flour; brown sugar; and salt in the kitchen. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
3-304.14(B); Core; Two sanitizer buckets were at 0ppm of quat ammonia. Hold in-use wiping cloths in properly concentrated sanitizer between uses. PIC remade to 200ppm quat for sani buckets.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core; Single use coffee stirrers and plastic cups for water stored exposed to customers. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
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.