criticalCode 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) The dish machine went through five complete cycles and was still showing no measurable concentration of chlorine sanitizer. Chlorine sanitizer must be maintained at 50 to 200 parts per million at all times. The dishes can be washed at the dish machine but; must be sanitized at the three compartment sink. The manager placed in a call to ECO-Lab. A follow-up visit will be conducted to see if the item has been corrected.
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) In the cold hold unit near the pizza station the mac and cheese was held at 49F. The buffalo mac and cheese was held at 47FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) In the cold hold unit near the pizza station the mac and cheese was held at 49F. The buffalo mac and cheese was held at 47F; a cheese spread was held at 48F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... The food items were cooled down to 41F before the end of the 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12 Food Storage; Prohibited Areas (C) In the outside walk-in cooler area a box of potatoes and two buckets of pickles were stored on the floor. Food must be stored in a manner to prevent contamination.
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.
4-501.11 Good Repair and Proper Adjustment-Equipment The shelves in the outside walk-in Freezer are starting to rust. All equipment must be in good repair and easy to clean.i
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near food prep and storage areas. Clean the floor on the food prep line to remove debris. Physical facilities must be cleaned at a frequency necessary to remove 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 2-401.11 (A) There was some bread and a coffee drink that was stored on a food prep area. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) There was some bread and a coffee drink that was stored on a food prep area. 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... The items were placed in the trash can.
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.
3-302.11(A)(1) Raw hamburger patties were stored above cooked chicken and sauces. Food must be stored in a manner to prevent contamination. Food must stored according to the final cook temperature.Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI... The food items were placed in the correct final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) The dish machine was showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. Check the dish machine daily to ensure the correct amount of sanitizer is being used. CDI... The manage was able to get the dish machine sanitizer system working. The dish machine was at 200 parts per million.
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 3-501.15 Cooling Methods (Pf) Two containers of cooked pasta was cooled down to 65F and placed in thick plastic containers with the lid on them. Food items must not be covered completely until the food temperature reaches 41F or below. Food items must be cooled by using the following methods: by using an ice bathFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Two containers of cooked pasta was cooled down to 65F and placed in thick plastic containers with the lid on them. Food items must not be covered completely until the food temperature reaches 41F or below. Food items must be cooled by using the following methods: by using an ice bath; using ice; using heat transfer equipment; separating foods into smaller portions; leaving food uncovered or loosely covered if there is no risk of over head contamination. CDI... The food items were placed into smaller portions.
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 3-307.11 Miscellaneous Sources of Contamination (C) The outside walk-in cooler was unlocked and there was no employee in the walk-in cooler. Food must be protected from any form of contamination. The walk-in cooler must be locked if there is no employee in the walk-in. This is a repeat item from the last inspectionContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) The outside walk-in cooler was unlocked and there was no employee in the walk-in cooler. Food must be protected from any form of contamination. The walk-in cooler must be locked if there is no employee in the walk-in. This is a repeat item from the last inspection; but not severe enough to take full credit CDI... The walk-in cooler was locked.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Protect food from contamination sources not specifically noted by the code. The outside walk-in cooler was unlocked and there was no employee in the walk-in cooler. Food must be protected from contamination. The walk-in cooler must be locked if there is no employee in the walk-in.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) There were wet towels on the work surfaces. Wet towels must stored in a sanitizer solution when wet. Once the towels become dirty they must be stored in the dirty linen container.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor near the sink and food prep areas. Clean the floor at a frequency necessary to prevent the accumulation of 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.
criticalCode 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) The dish machine was showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. The dishes can be washed at the dish machine but must be sanitized by using the three compartment sink. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the black build-up that has grown in the ice machine. Ice is considered a food and must be stored in a clean location. A return visit will be made to see if the items can be corrected.
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) Maintain TCS foods in cold holding at 41F or less. -P Potato Salad was held at 55FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potato Salad was held at 55F; Mushroom was 49F; Grilled Onion was held 47F; Grilled Bell Peppers was held at 49F; Ham was held 64F; Mac and Cheese was held 48F; Sliced Tomatoes was held at 55F; Hamburger patties were held at 55F; Ribs were held at 57F. These potentially hazardous foods must be held at 41F or below. This is a repeat item. CDI.. The food items were cooled down to 41F. This 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.
6-501.12; Core; Floor areas in kitchen are missing grout between tiles which make floor uncleanable and provides areas for buildup. 6-501.11; Core; PHYSICAL FACILITIES 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.
3-302.11; Priority Foundation; In the walk-in cooler; observed a pan of raw hamburger patties stored above ready-to-eat food items. Raw animal food items must be stored separate and below ready-to-eat food items. CDI- items relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114 - Chlorine sanitizer at dish machine is reading 0 ppm. Sanitizer must read 50-200 ppm at all times. Establishment shall use 3 compartment sink to . Maintain sanitizer at correct concentrations when being used to sanitize. Verification required by February 7th.
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)(2) and (B); Priority; Noted dishes of lasagna and chopped sausage were temping between 43-44 F. In the pizza station prep cooler unit. Further investigation determined the ambient air for noted prep cooler was 40 F. Maintain TCS foods in cold holding at 41F or less. CDI- Ambient air adjusted for noted prep cooler. TCS items cooled down by 2+ degrees during inspection. Overall improvements made in cold holding. Point deduction reduced.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Noted label missing from a working spray bottles of bleach near the back of the prep area and dishmachine area. Working containers used for storing POISONOUS OR 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 relabeled
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.
4-501.11; Core; Need to replace the torn/ damaged gaskets on the pizza prep cooler and central prep cooler (located on far left hand side). EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.; 4-501.11; Core; Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. 4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and 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.
3-501.14; Priority; Found a deep container of sauteed beef/peppers/onions cooling in the walk-in cooler at 82 degrees. According to the Person-in-charge (PIC) noted food was prepared roughly two hours prior to the inspection. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Education provided; food items was broken down and transferred into shallow pans for cooling.
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; Several TCS (temperature control safety) food items observed out of temperature due to 3 refrigeration units not maintaining temperature. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P Food items were discarded; transferred to walk-in cooler or iced down. Risk control plan needed. Verification visit required by August 21st.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Noted label missing from a working spray bottle of unknown chemicals near the back of the prep area. Working containers used for storing POISONOUS OR 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 discarded.
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; Found a deep container of sauteed beef/peppers/onions cooling in the walk-in cooler at 82 degrees. According to the Person-in-charge (PIC) noted food was prepared roughly two hours prior to the inspection. 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. CDI- Items were transferred to a shallow; opened container and placed back in the walk-in cooler.
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; Need to replace the torn/ damaged gaskets on the pizza prep cooler. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.; 4-501.11; Core; Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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
4-302.14; Priority Foundation; Chlorine sanitizer test strips missing for the chlorine dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Sample Test strips provided. Verification visit required by August 28th to ensure back-up chlorine test strips purchased and available onsite.
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; Floor areas in kitchen are missing grout between tiles hwich make floor uncleanable and provides areas for buildup. 6-501.11; Core; PHYSICAL FACILITIES 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority Foundation. Observed food employee plate french fries with his bare hands. Employees are not to touch ready-to-eat foods with their bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- Education provided; food discarded.
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.
3-302.11; Priority Foundation; In the walk-in cooler; observed a pan of raw hamburger patties stored above ready-to-eat food items. Raw animal food items must be stored separate and below ready-to-eat food items. CDI- items relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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. Several TCS (temperature control safety) food items observed out of temperature due to 3 refrigeration units not maintaining temperature. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Products were moved to other refrigeration units or placed under bags of ice. Noted technician already onsite to repair one of the prep coolers.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority; Noted cases of produce stored on the floor in the produce walk-in cooler (located outside). Keep all food items at least 6 inches off the floor in a clean; dry location.
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.
4-501.11; Core; Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. This is repeat from the last inspection.
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; Floor areas in kitchen are missing grout between tiles hwich make floor uncleanable and provides areas for buildup. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.; 6-501.12; Core; Detail cleaning needed for the floor space underneath the cooler drawer units. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
majorCode Observation: Three food prep refrigerators were observed unable to maintain proper temperature of 41F or belowPermits, training, and postings
Observation: Three food prep refrigerators were observed unable to maintain proper temperature of 41F or below; temperature control safety foods were observed being held out of temperature which is a priority item. There was not active managerial control in the kitchen for monitoring of cold temperatures on equipment; food temperatures or process control. 2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation; during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention; application of the HAZARD Analysis and CRITICAL CONTROL POINT principles; and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or CDI: Operator and both PIC on sight were given education information for corrective action; requirements for person in charge.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
criticalCode Observation: Several TCS (temperature control safety) food items observed out of temperature due to 3 refrigeration units not maintaining temperature. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Several TCS (temperature control safety) food items observed out of temperature due to 3 refrigeration units not maintaining temperature. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Products were moved to other refrigeration units or discarded during inspection for corrective action. **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.
notedCode Observation: Cartons of milk not date marked when opened for use. Dressing cups with products made on site are not date marked for disposition. There are no date son containers and PIC cannot demonstrate when products were made. 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Cartons of milk not date marked when opened for use. Dressing cups with products made on site are not date marked for disposition. There are no date son containers and PIC cannot demonstrate when products were made. 3-501.17; Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf commercially processed food • open and hold cold (B) Except as specified in(E) - (G) of this section; refrigerated; READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked; at the time the original container is opened in a FOOD ESTABLISHMENT
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.
minorCode Observation: During the inspectionCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: During the inspection; the Quaternary Ammonia sanitizer solution throughout the kitchen and wait staff stations measured below 200 ppm. Quaternary Ammonia sanitizer solution must be maintained between 200-400 ppm. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution CDI- Sanitizer solution remixed to 200 ppm.
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 Observation: The gasket on the prep refrigerator is torn/poor repair. Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11Cleaning and sanitizing
Observation: The gasket on the prep refrigerator is torn/poor repair. Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: The gaskets on all refrigeration unit have visible debris. (*Eliminate the use of cardboard as it is not cleanable) 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The gaskets on all refrigeration unit have visible debris. (*Eliminate the use of cardboard as it is not cleanable) 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 Observation: Floor areas in kitchen are missing grout between tiles hwich make floor uncleanable and provides areas for buildup. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor areas in kitchen are missing grout between tiles hwich make floor uncleanable and provides areas for buildup. 6-501.11; Core; PHYSICAL FACILITIES 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.