4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted cutting boards are scratched and discolored. Di
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.
4-602.13 Nonfood Contact Surfaces (C)- Observed an accumulation of calcium build up along the interior surface of the chemical dish machine. Discussed increa
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had build up inside them and around the sides. CDI: Placed in dish washing area for rewashing. Repeat.
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.
3-304.14; Core; Sanitizer buckets were at 0ppm at EHS arrival.- Sanitizer buckets that hold a chemical sanitizing solution for wiping cloths shall be at the proper concentration. (200-400ppm/ Quat) CDI: Buckets were remade at the proper concentration. Repeat.
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.
4-501.11 Maintain equipment in good repair. Ice build up in freezer.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had build up inside them and around the sides. CDI: Placed in dish washing area for rewashing.
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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Noodles and sauce past 7 day date marking. CDI: Items 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.
4-502.11(A) Maintain utensils in good repair. Sandwich pans badly burnt; cutting boards heavily scored and some fryer baskets have wires starting to wear.
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; Observed pink/black residue in the top of the ice machine.- In equipment such as ice machines; they shall be cleaned at the frequency necessary to preclude accumulation of mold and soils.- Please remember the top of the ice machine when cleaning. A mirror is recommended to have a better view.
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.
3-304.14; Core; Sanitizer buckets were at 0ppm at EHS arrival.- Sanitizer buckets that hold a chemical sanitizing solution for wiping cloths shall be at the proper concentration. (200-400ppm/ Quat)- CDI; buckets were remade at the proper concentration.
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; Priority; Observed multiple items (see chart attached) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall be maintained at 41 degrees F or less.- CDI; the lid of the unit was closed. Please try to keep lid closed as much as possible to keep air 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.
4-501.11; Core; The gasket is torn on the pizza make line unit.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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.
4-602.13; Core; The sides of fryers have a lot of grease buildup and the pizza oven has a lot of food debris inside.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment listed.
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.
6-501.12; Core - Observed soiled flooring around/behind equipment especially in the walk in cooler corners- Physical facilities shall be kept clean.- Please increase cleaning frequency and clean areas listed.
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.
4-501.114; Priority; The dish machine sanitizer was at 0ppm.- A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall be at the proper concentration. (50-200/chlor)- CDI; facility set up three comp sink to sanitize dishes in and sent email to owner to contact ecolab.
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.
4-501.11; Core; The gaskets are torn on the sandwich prep station. The heating element on the frame of the walk in freezer door is not working causing a lot of ice buildup around the door.- Equipment shall be maintained in a good state of repair and condition.- CDI; there is a work order for the door frame; but gaskets need to be replaced.
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.
2-402.11; Core; No one at time of inspection had an effective hair restraint.- Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints that keep hair from contacting exposed food and clean equipment and utensils- Please ensure food employee have a hair restraint when handling food.
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.
4-501.11; Core; The heating element on the frame of the walk in freezer door is not working causing a lot of ice buildup around the door.- Equipment shall be maintained in a good state of repair and condition.- Please replace the heating element. PIC stated a work order is in place but could not provide documentation at this time.
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.
4-602.13; Core; The sides of fryers have a lot of grease buildup.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment listed.
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.