notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw egg yolk was being stored directly above ready to eat in a prep top cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Pne portion of steak was being held at 120F in a hot box (all other food was at/above 135F). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
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) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cheese and eggs in ice baths were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in closed refrigeration to be cooled before a 4 hour period elapsed. Full deductions will be taken if cold holding issues are noted next inspection.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); Live flies were observed in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control for warmer months.
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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Boxes of single service cups were found being stored on the floor. Single service items shall be stored at least 6 inches above the floor in order to prevent potential 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving in the prep line above the toaster has soil residue and should be cleaned. Non food contact surfaces shall be kept free of soil 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.
2-301.14 (G); Priority; Employee was observed cracking raw eggs; then touching ready to eat food items on the cook like without washing hands and changing gloves. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- Employee was educated on this latter and hands are being washed and gloves changed after cracking raw eggs.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements continue to be made; Pork in an ice bath was at 49F and coleslaw in a prep top unit was at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Pork was placed on TPHC and coleslaw was voluntarily 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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Seafood flour was on the bottom of wired shelving with no covering or protection. Food shall be stored in a way where it is protected from potential contamination. CDI- Covering was placed on food.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); A few clean containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self drying area that allows for air drying.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Minor buildup was found on cooking equipment exteriors. Non food contact surfaces shall be maintained free of soil 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling in the back prep area had minor residue buildup and floor underneath the baking area does as well. Physical facilities shall be maintained free of soil buildup and other debris. Full deductions will be taken if this item is repeated.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Dishwashing machine was reaching a concentration of chlorine under 50ppm. Food contact surfaces shall be sanitized in an appropriate concentration (50-200ppm for chlorine). CDI- PIC contacting chemical company and sanitizing dishes in the 3 compartment sink.
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 FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements have been made since last inspection; tomatoes on a prep top unit were up to 49F and fish in an ice bath was at 45F. CDI- Food was voluntarily discarded as needed.
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 3-501.17 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); One container cut ham was not properly date marked. After being prepared or opened; ready to eat potentially hazardous shall be dated properly (including when it’s removed for a freezer). CDI- Ham was properly dated.
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; Core - Several moist/soiled wiping cloths were on counter tops. Moist or soiled wiping cloths shall be kept in approved (at proper concentration) and clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of clean equipment/utensils...Store wiping cloths as stated above. Store sanitizer buckets below and away from clean equipment/utensils.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue was observed on non food contact surfaces of containers. Buildup was found on cooking equipment sides. Non food contact surfaces shall be maintained free of soil 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling in the back prep area had residue buildup. Physical facilities shall be maintained free of soil buildup 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: Staff are not removing soiled gloves between tasks such as handling raw shell eggsOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Staff are not removing soiled gloves between tasks such as handling raw shell eggs; aniaml products and cooking; ready to eat food products. Ensure that staff are removing soiled gloves between tasks and switiching between raw and ready to eat foods. CDI: Staff were educated on glove usage and removal; Staff member observed removed gloves durig inspection. Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-304.15 (A) Gloves; Use Limitation (P)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Food containers on drying rack observed with food particles still adhered. Food contact surfaces shall be clean to sight and touch. CDI: Removed from drying rack and rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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: Cooked vegetables in walk in refrigerator observed at 58F and 61F cooled from previous dayFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cooked vegetables in walk in refrigerator observed at 58F and 61F cooled from previous day; CDI: Cooked vegetables discarded during inspection. Ensure that staff are trained on cooling foods witin required time frames. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and from 135F to 41F in 4 hours thereafter. -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.
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The grated cheese; french toast dip; raw shell eggs; pancake batter (raw egg) stored at cook station wa snot marked with time; CD: products were discarded at beginning of inspection - Disucssde with staff requirements for time control and controls needed required under policy. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Cooked vegetables and other products being cooled in walk in refrigerator are being covered during cooling process without ventingFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked vegetables and other products being cooled in walk in refrigerator are being covered during cooling process without venting; shallow amounts. CDI: Products that did not cool from previous day were discarded and current cooling products had plastic coveres removed to increase cooling temperature decrease. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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: the rear entrance door is not sealed at bottom to prevent entry of insects and/or vermin. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: the rear entrance door is not sealed at bottom to prevent entry of insects and/or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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.
Observation: Equipment stacked wet on shelving rack; CDI: Staff removed equipment and utensils to separate on drying rack. ***REPEAT*** 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
Observation: The bamboo piece bowls are not able to be washed; rinsed and sanitized between use; absorbent surface; CDI: Bowls were removed from use. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.
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: The grout is missing from the floor tile in the dishwashing roomCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The grout is missing from the floor tile in the dishwashing room; Repair flooring. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: the lighting in the kitchen area over the ice mahcine is low due to bulbs being burned out. Replace bulbs. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4-601.11 (A); Priority Foundation - Many dishes; several food containers; lids; a few knives were soiled but being stored as clean. Electric slicer had large build-up of dried food debris in upper part of machine...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area and cleaning slicer.
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.
3-501.17; Priority Foundation - Corn beef hash had no date; and a few ready-to-eat (RTE) TCS* foods had dates from February; but PIC stated they had been frozen (thaw date had not been written on containers)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates; marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing proper dates on foods.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - TCS* foods such as grated cheese; french toast egg dip; raw shell eggs; etc. were written on white board with time noted when they were put out; but they were not on TPHC procedure form next to names of foods above...Before a TCS* food can use time as a public health control (TPHC); written procedures shall first prepared in advance...CDI by adding foods above to TPHC form. Always remember that BEFORE a TCS* foods uses time as a public health control (TPHC); they must be written on the TPHC form. After the 4 hour time hold is up; leftover foods on TPHC must be discarded in trash. When the time is up; remember to change the time the foods are switched out.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - At least 3 buckets of sanitizer were not labeled "sanitizer". One spray bottle with clear liquid was not labeled...Working containers of sanitizers and cleaners shall be labeled with name of common name of product...CDI by labeling sanitizer buckets and discarding contents of spray bottle. ; 7-201.11; Priority - Many chemicals were stored near/touching bags of clean wiping cloths in closet...Chemicals shall be stored so they cannot contaminate clean linens and cloths...CDI by properly storing chemicals.
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.
2-303.11; Core - A few kitchen employees were wearing watches while preparing food...While preparing food; except for a plain ring; food employees shall not wear jewelry on their arms and hands (including watches)...Instruct workers to remove jewelry from arms and hands except for a plain ring.
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.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops. One sanitizer bucket was stored by clean sheet pans...Moist or soiled wiping cloths shall be kept in approved (at proper concentration) and clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of clean equipment/utensils...Store wiping cloths as stated above. Store sanitizer buckets below and away from clean equipment/utensils.
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.
4-903.11(A); (B) and (D); Core - Many clean food containers; dishes; etc. were stacked while wet. Several clean dishes/containers in storage had food contact sides up (unprotected). Many dishes were stored in areas where they were splattered/splashed by food debris...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted. They shall be stored to prevent contamination from splash and soil....Separate wet containers/dishes and allow to air dry before stacking. Keep dishes/containers in storage covered or inverted on clean surfaces and stored away from splash and 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.
4-501.11; Core - One push cart had large crack in it (top part)...Food service equipment shall be kept in good repair...Replace damaged cart top. ; 4-502.11(A) and (C); Core - Several food containers and wooden bowls were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire/metal racks; push carts; dunnage racks; unused refrigerated drawers; undersides of dishwashing area counters; some shelves in wait station area; speed racks; cooking equipment exteriors; dish machine exteriors...Equipment nonfood contact surfaces shall be kept in good repair...Increase cleaning frequency of equipment above.
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.
6-501.11; Core - At 3-comp sink; spray rinse arm leaked and cold water on right faucet leaked. Several wall holes were in mop sink/kitchen areas. Ceiling vent in dish area was damaged/peeling. Grout was missing between several floor tiles...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above. Replace caulk where needed. ; 6-501.12; Core - Observed some soiled kitchen walls; many ceiling tiles; light shields. Flooring under/near ice machine was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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.
4-602.11; Core - Some black mold build-up was on interior bottom of ice machine...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency.; 4-703.11; Priority - After being washed and rinsed at 3-compartment sink; observed food utensils dipped briefly in approved chlorine sanitizer...After being washed and rinsed; equipment/utensil food contact surfaces shall be sanitized for at least 7 seconds in chlorine sanitizer solution...CDI by leaving utensils in sanitizer for proper time. ; 4-601.11 (A); Priority Foundation - One electric slicer not used today had significant dried food debris on it...Equipment/utensil food contact surfaces shall be clean to sight and touch...CDI by disassembling slicer to properly clean/sanitize.
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.
3-501.16(A)(1); Priority - Several hot TCS* foods were above 135F in hot holding/steam table units...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating or discarding 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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (not in cooling process)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Deviled eggs were above 41F; had a time written on them; but were not listed on time as a public health control (TPHC) procedure form...Before a TCS* food can use time as a public health control; written procedures shall first prepared in advance...CDI by adding deviled eggs to TPHC form. Always remember that BEFORE a TCS* foods uses time as a public health control; they must be written on the TPHC form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - At least 3 buckets of sanitizer were not labeled "sanitizer". One spray bottle with pink liquid was not labeled...Working containers of sanitizers and cleaners shall be labeled with name of common name of product...CDI by labeling sanitizer buckets and spray bottle.
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
3-501.15; Priority Foundation - Large deep containers (12-18 inch food depth) of sausage gravy; butter beans; red eye gravy and apples were cooling in walk-in freezer...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring (with ice-water at level of food in containers); rapid cooling equipment (ice paddles and freezer); and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Continue to use cooling logs to track proper cooling and check food temperatures with calibrated thermometers.; 4-301.11; Priority Foundation - The two make line units in cooking area were not maintaining all foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...Repair/provide maintenance for these units so they maintain foods in top and bottom at 41F or less...Not corrected during inspection.
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.
4-204-112; Core - Exterior thermometer on hot holding cabinet was not working; and no thermometer was found inside unit...An indicating thermometer shall be provided inside unit that is located in coolest part of unit...Provide indicating thermometer accurate to plus or minus 3 degrees F inside hot holding cabinet.
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 - A few containers of dry foods; spices; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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; Core - Core - Several moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved (at proper concentration) and clean sanitizer between uses...Store wiping cloths as stated above.
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.
4-903.11(A); (B) and (D); Core - Many clean food containers; beverage glasses; plastic baskets were stacked while wet. Several clean dishes/containers in storage had food contact sides up (unprotected). Many clean plates were on bottom shelves of push cart where they were getting soiled from raw chicken breading activities above...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted. They shall be stored to prevent contamination from splash and soil....Separate wet containers/dishes and allow to air dry before stacking. Keep dishes/containers in storage covered or inverted on clean surfaces and stored away from splash and 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.
4-502.11(A) and (C); Core - At least one container lid was cracked...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Several wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.; 4-205.10; Core - Observed domestic Dewalt drill with long mixer piece actively being used to beat/mix food...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Do not use Dewalt drill to mix/prepare foods since it is not approved for food preparation.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation - Wash solution at 3-comp sink was 91F (dish detergent did not specify temperature requirement)...Temperature of wash solution in manual warewashing equipment shall be kept at 110F or above during active warewashing...CDI by increasing hot water in wash 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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire/metal racks; push carts; dunnage racks; unused refrigerated drawers; undersides of dishwashing area counters; some shelves in wait station area...Equipment nonfood contact surfaces shall be kept in good repair...Increase cleaning frequency of equipment above.
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.
6-501.11; Core - Water at dish machine area spray rinse arm continued to run after turning hot and cold water completely off at knobs (no cold water at this faucet?). Laminate counters/cabinets and a few wall surfaces in wait station area were damaged. In ..Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above. Ensure there is hot and cold running water where required.; 6-501.12; Core - Observed some soiled kitchen walls; many ceiling tiles; light shields ...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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.