Observation: The ice dispenser at the fountian drink machine has micriobial growth build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice dispenser was sanitized.
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 Observation: Multiple hot hold foods on the serving line are not being maintained at 135F or above. Examples: salmon 120FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Multiple hot hold foods on the serving line are not being maintained at 135F or above. Examples: salmon 120F; potato 99F. 3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: Both items were pulled from the line and discarded.
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 Observation: Multiple cold hold foods on the serving line are not being maintained at 41F or below. Examples: corn 47FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple cold hold foods on the serving line are not being maintained at 41F or below. Examples: corn 47F; egg 443F 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: Both items were pulled from line; discarded; and relaced with new product.
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 Observation: Floor drain below the fountain drink machine has not been kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Floor drain below the fountain drink machine has not been kept free of an accumulation of dust; dirt; food residue; and other debris. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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 Observation: Employee drink was stored on prep surface upon arrival. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drink was stored on prep surface upon arrival. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drink was relocated away from food to be served to customers and prep surfaces.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode Observation: Multiple hot hold foods on the line were holding below 135F. Examples: Chicken 102FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Multiple hot hold foods on the line were holding below 135F. Examples: Chicken 102F; tofu 86F; potato 113F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: All out of temp items were discarded.
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 Observation: Employee drinks were stored on prep surfaces. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drinks were stored on prep surfaces. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee drinks were removed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode Observation:Multiple hot hold foods were holding below 135F. Examples: chicken 95 - 99FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation:Multiple hot hold foods were holding below 135F. Examples: chicken 95 - 99F; potato 120F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Chicken and potato were discarded.
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.
Observation: Beef in lower drawer cooler was holding at 48F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Beef was discarded.
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.
Observation: Salad and cut veggies were not date marked from monday. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Foods were 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.
notedCode Observation: Multiple TCS hot hold foods were holding below 135F on the serving line. Examples: Chicken 124FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Multiple TCS hot hold foods were holding below 135F on the serving line. Examples: Chicken 124F; beef 129F; chicken 101F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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.
notedCode Observation: Multiple TCS foods in prep cooler #2 are holding above 41F. Examples: Potato 49FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple TCS foods in prep cooler #2 are holding above 41F. Examples: Potato 49F; salmon 46; chicken 55F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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.
notedCode Observation: Chicken on line was holding at 105FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Chicken on line was holding at 105F; potatoes on line were holding at 94F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Both items were removed and thrown away.
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 Observation: Potatoes in prep unit 1 were holding at 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Potatoes in prep unit 1 were holding at 45F; broccoli in prep cooler 2 was holidng at 51F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Potatoes and broccoli were removed from prep cooler and placed in the walk in.
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 Observation: Utensils were being stored in room temp water between use. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Utensils were being stored in room temp water between use. 3-304.12 In-Use Utensils; Between-Use Storage (C) CDI: Water was thrown out and new utensils were placed at serving staion.
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 2-301.14 When to Wash (P) Observation: Employee was at the register taking a paymentHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Observation: Employee was at the register taking a payment; left the register; put on gloves and returned to preparing food without washing hands. CDI: Let employee know that hands must be washed between process change. Employee wash hands. Spoke to manager about when to 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.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observation: Non pasteurized eggs were cooked to 120F to be served. CDI: Eggs were placed back in oven and cooked to 181F. Spoke with manager and let her know that non pasteurized eggs must be cooked to a minimum temperature of 145F unless consumer advisory is provided.
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 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: Multiple foods in hot hold were holding below 135F. The hot hold unit did not have enough water in the bottom of the unit. example: Broccoli 86FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: Multiple foods in hot hold were holding below 135F. The hot hold unit did not have enough water in the bottom of the unit. example: Broccoli 86F; potato 101F; sprouts 120F; egg 127F; egg 130F CDI: Foods were reheated above 165F and placed in hot hold. Water was added to the bottom of the hot hold unit to maintain temperature. Spoke to manager about hot hold requirements.
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 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meatsFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf Observation: Non pasteurized eggs were being served and not cooked to proper temperature. Egg final cook temperature was 120F. CDI: Eggs were cooked to proper temperature. Spoke to manager about consumer advisory and she stated no undercooked eggs would be served until she has her advisory posted.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Observation: Avocados were cut up and placed on the line at room temp. Spoke to manager about cooling avocados in walk in prior to placing slicing and placing on the line.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observation: Wet wiping clothes were stored on prep surface while not being used. CDI: Wiping clothes were placed in sanitizer buckets. Spoke to manager about storing wiping clothes in sanitizer solution while not in 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.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observation: Serving spoons for multiple foods were stored in water ranging in temp from 67F to 71F. CDI: Manager replaced containers with water in them with dry containers for serving spoons. Spoke to manager about possible bacterial growth in water that is below 135F and how serving spoons should be stored.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Observation: Dishes were stacked before they were airdried. Spoke with the manager about airdrying dishes prior to stacking.
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.