4-501.114 Priority: Sanitizer at 0ppm of quaternary ammonium in a spray bottle. Sanitizer shall be mixed to the correct concentration(200-400ppm for quaternary ammonium). CDI-Sanitizer was remixed to the correct 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 priority foundation: No quaternary ammonium test kit to check quaternary ammonium. Provide a test kit that accurately measures sanitizer concentrations. Provide a test kit by May 1st.
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) Pirority: Pizza is 115F and chicken sandwich is 126 in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. The above food was reheated in the microwave to above 165F.
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.
3-501.16(A)(2) Priority: Lettuce is 58F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The lettuce was placed in the freezer.
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)(1) Maintain TCS foods in hot holding at 135F or above. -P Pinto Beans were held at 128FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pinto Beans were held at 128F; Chicken sandwiches were held at 127F. Queso was held at 127F. The food was reheat at 165F.
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 4-601.11 (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) Clean the storage drawers.
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.
The person-in-charge did not have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection. The person in charge must be a certified Food protection manager.
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.
One of the cold hold units was not working at the time of the inspection.. All equipment must be in good repair and easy to 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; There was a bottle of cleaner stored next to single service trays. Toxic materials must be stored so they can not contaminate Food; Equipment; Single-Service items. CDI.. The cleaner was moved.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.14; Core; There were some single-service food trays stored beside a bottle of cleaner. 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.