minorCode 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) There were some single-service items that were stored on the floor. Single-Service items must be stored 6 inches above the ground. Store single-service items on NSF or ANSI approved shelves.
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.
majorCode 6-501.16 Store all wet mops heads inverted down. After useCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.16 Store all wet mops heads inverted down. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Once the glass cleaner is taken from the bulk supply and placed in another bottle the spray bottle must be labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. Working Containers (Pf). CDI.. The spray bottle was 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.
notedCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) The chlorine test strips expired in 2019. Provide a valid test kit with a color chart. Test strips must not be used after expiration date has expired . CDI. The test strips were ordered on line.
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.
6-501.16 Drying Mops (C) Store all wet mop heads inverted down. The water from the wet mop heads must drain directly into the can wash area and not on the mop handles.
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) Maintain TCS foods in cold holding at 41F or less. -P Cut Lettuce and sliced tomatoes were held cold at 60F. These potentially hazardous foods must be held cold at 41F or below. CDI... The foods were moved to a cold hold and brought down to 41F.
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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The top drink cups in the dispenser did not have a cover on the cup. All single service items must be stored in a manner to prevent 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.
3-501.18; Priority; Noted a zip block bag of pre-cooked sausage patties dated for 7/31 and a opened pack of hot dogs dated for 8/4 in the 2 door reach-in cooler. According to PIC both items were pulled from the freezer and thawed out in the reach-in cooler a few days prior to inspection. Freezing food stops the date marking clock; but does not reset it. Adequate information to ensure the firm has not exceeded the seven days needs to be available. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days have been used. If food is not dated with these dates; it must be used or discarded within 24 hours. CDI- PIC relabeled noted food items during inspection.
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.
4-903.11(A); (B) and (D); Core; Noted a box of clean pitchers were being stored on the floor in the rear prep area. Keep all utensils and glassware at least 6 inches off the floor in a clean dry location.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Observed a container of plastic ware and napkins being stored on the ground in the back storage area. Keep all single-service items at least 6 inches off the floor and in a clean; dry location.
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; The 2-door reach-in cooler located in the middle of the back-end prep area is no longer working properly. Also noted the front-end prep cooler near the cook line is no longer functioning. No TCS food items currently stored either cold storage units. Person charge has already placed a work order for 2-door reach in cooler located near the back of the prep area.
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; Outside and lid of ice machine soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt; dust; food residue and other debris. Reach-in coolers much improved from previous inspection. Clean ice machine lid and outside more frequently.
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.