notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Opened bags of flour and powdered sugar were not secured against entrance of pests/dust/splash/contamination. Opened foods must be protected from contamination by wrapping in plastic; storing in a food safe container with a lid; or other means to secure the food. CDI-Foods were wrapped in food safe plastic wrap.
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.
4-601.11(C); Core; The milk boxes were moderately soiled. The floor in the walk in freezer had a small amount of debris under the shelves. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas.
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 Good Repair and Proper Adjustment - Equipment (Core); One milk box has a torn gasket; and the other has a build up of ice in the corner. Equipment must be maintained in good repair. Repairs have been scheduled.
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) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Chicken patties and noodles in the hot hold case are not holding 135F or higher. TCS foods must be held hot at 135F or higher. CDI-Chicken and noodles were reheated to 165F. Daily temperature log attached to hot hold cabinet reads that foods are routinely holding around 123F. Ambient air measures 118-120F. Have unit serviced or replaced. Facility has an oven; and will use it for hot holding until hot box has been serviced.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility recently switched to Ecolab Sink and Surface sanitizer; but does not have test strips that work with this sanitizer. Provide a test kit that accurately measures sanitizer concentrations. Facility reached out to Ecolab provider to obtain test strips. EC will return in 10 days to verify that test strips have been obtained.
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) Nonfood Contact SurfacesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Nonfood Contact Surfaces; and Utensils (C) Can opener has metal shavings; metal fragments trapped behind the blade. This indicates the blade is not sharp. Can opener was new this school year. Blade may need to be replaced. Can opener should be replaced also to be easy to clean / NSF. Can opener was cleaned during today's 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.