3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall be maintained at 41 degrees F or less.- CDI; items moved to cooler units and maintenance contacted.
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 wrap block at wrapping station is torn and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the wrapping block.
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; Sanitizer at dish area was at 100ppm.- Sanitizer used for cleaning dishes and equipment shall be at the proper concentration. (200-400ppm)- CDI; sanitizer was made again to 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.
notedCode 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 - (REPEAT) Several styrofoam meat trays had meat splatters/soiled areas but were stored as clean...Single service disposable food containers shall be protected from contamination...Discard soiled styrofoam trays. Store meat trays n original protective plastic or in another manner so they cannot become contaminated/splashed.
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.
6-501.12; Core - (REPEAT) Flooring in meat market corners and walk-in coolers was soiled.- Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. 6-501.11; Core - (REPEAT) Small walk-in cooler door was dented in/damaged. Some market and walk-in baseboard tiles were damaged or missing. Several market walls and ceiling panels were peeling/damaged or warped and metal stripping between some ceiling panels were rusty.- Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above; and seal wall holes.
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 4-903.11(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 - (REPEAT) Several styrofoam meat trays had meat splatters/soiled areas but were stored as clean...Single service disposable food containers shall be protected from contamination...Discard soiled styrofoam trays. Store meat trays n original protective plastic or in another manner so they cannot become contaminated/splashed.
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.
2-102.12; Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: In order for person in charge to obtain their certification as a food protection manager; they can go to ServSafe.com or raisethegrade.com for classes and exams.
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.
4-601.11 (A); Priority Foundation - (REPEAT) Many soiled meat trays (with meat debris/soiled areas) were stored as clean in back hallway area just outside meat prep room. Interiors of meat grinder (not used yet today) had food debris/build-up...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink area and cleaning/sanitizing meat grinder interiors. NOTE: Do not store trays; utensils or other equipment soiled. Utensils; trays and equipment used during the day shall be washed; rinsed and sanitized at end of each day.
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 - Several packages of pork products in open refrigerated display were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating meat packages. NOTE: Remember that all packages of meats/poultry must be at 41F or less BEFORE placing in open refrigerated display cases. Use calibrated thermometer to ensure proper temperatures.
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.
3-501.13; Priority Foundation - Many raw poultry pieces were thawing in all compartments of 3-comp sink (fish market area) in standing water...To properly thaw TCS* foods; thaw under refrigeration at 41F or less OR completely submerged in water with cool running water (70F or less) flowing over food with sufficient velocity to float off loose particles into an overflow (flowing over sides of container or sink that food is in)...CDI by changing thawing procedures and preparing poultry to put on Styrofoam trays before end of 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.
4-203.11(B); Priority Foundation - Dial top metal stemmed food thermometer available for meat market operation was accurate to plus or minus 5 degrees F...A metal stemmed probe food thermometer shall be accurate to plus or minus 2 degree F...Provide required metal stemmed thermometer...Not corrected during inspection.
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 - A few shelves were damaged/bent in...Food service equipment shall be kept in good repair...Replace damaged shelving/racks with similar approved equipment. 4-502.11(A) and (C); Core - Some in-use trays and containers were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items. NOTE: Remove damaged equipment/utensils from back hallway if they are no longer in use or needed in meat market operation.
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
4-501.14; Core - (REPEAT) Interiors of a few compartments of 3-comp sink and right "clean side" drainboard had some soil/food debris build-up...Warewashing equipment shall be cleaned frequently enough throughout the day to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled plastic wrap machines; large labeling/wrapping machine; speed racks; market prep area and cooler shelving; exteriors of small scale; undersides of cutting boards and metal table frames boards are on...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - (REPEAT) Flooring in meat market corners and walk-in coolers was soiled. Both store bathrooms had dusty ceiling vent grates...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. 6-501.11; Core - (REPEAT) Small walk-in cooler door was dented in/damaged. Some market and walk-in baseboard tiles were damaged or missing. Several market walls and ceiling panels were peeling/damaged or warped and metal stripping between some ceiling panels were rusty. Back store women's bathroom had peeling/damaged ceiling surfaces; and back store men's bathroom had holes in walls...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above; and seal wall holes.
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); Priority Foundation - Some soiled utensils were stored on right "clean" side drainboard of 3-comp sink. Many soiled meat trays (with meat debris/soiled areas) were stored as clean in back hallway area just outside meat prep room...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink area. NOTE: Do not store trays; utensils or other equipment soiled. Utensils; trays and equipment used during the day shall be washed; rinsed and sanitized at end of each day.
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 4-903.11(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 - Several styrofoam meat trays had meat splatters/soiled areas but were stored as clean...Single service disposable food containers shall be protected from contamination...Discard soiled styrofoam trays. Store meat trays so they cannot become contaminated/splashed.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of all 3 compartments of 3-comp sink had old meat/soil build-up (no water was in any of the compartments at time of inspection)...Warewashing equipment shall be cleaned frequently enough throughout the day to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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 - Observed soiled plastic wrap machines; large labeling/wrapping machine; speed racks; market prep area and cooler shelving...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.17; Core - Women's bathroom had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered trash can/receptacle in women's bathroom.
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 - Both store bathrooms had soiled entrance doors; toilet stall doors and walls. Ceiling vent in men's bathroom was very dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Small walk-in cooler door was dented in/damaged. Some market and walk-in baseboard tiles were damaged or missing. Several market walls and ceiling panels were peeling/damaged or warped and metal stripping between some ceiling panels were rusty. One ceiling light fixture was burned out in large walk-in cooler. Rear store mop sink/can wash had leaking vacuum breaker and some small holes and damaged wall panels were in mop sink. Men's bathroom had one missing toilet tank cover. Women's bathroom had peeling/damaged ceiling surfaces...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above; and seal wall holes.
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); Priority Foundation - Many soiled meat trays (with meat debris/soiled areas) were stored as clean in back hallway area just outside meat prep room. Cuber machine blades were soiled with dried food debris (not used today)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink area. NOTE: Do not store trays; utensils or other equipment soiled. Utensils; trays and equipment used during the day shall be washed; rinsed and sanitized at end of each day.
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 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 - Many packages of raw beef and pork in open display with 5 for $59.95 special were 42-46F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating meat packages. NOTE: All packages of meats/poultry must be at 41F or less BEFORE placing in open refrigerated display cases. Use calibrated thermometer to ensure proper temperatures.
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.
4-302.12; Priority Foundation - No metal stemmed food thermometer was available for meat market operation...A metal stemmed food thermometer shall be provided to check temperatures of foods...Provide required metal stemmed thermometer...Not corrected during inspection. It shall be accurate to plus or minus 2 degrees F.
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 - Many styrofoam meat trays had meat splatters/soiled areas on them but were stored as clean. Some trays were stored with food contact sides up and unprotected; and several plastic bags of trays were stored directly on floor or close to the floor (back hallway)...Single service disposable food containers shall be protected from contamination and stored at least 6 inches above floor...Store meat trays so they cannot become contaminated/splashed. Keep them covered in their plastic bags or inverted on clean shelving and at least 6 inches above floor.
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 - Several shelves and speed racks are damaged/bent in (downward) or have broken off rungs...Food service equipment shall be kept in good repair...Replace damaged shelving/racks with similar approved equipment.; 4-502.11(A) and (C); Core - Several in-use trays and containers were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items. NOTE: Remove other damaged equipment/utensils from back hallway if they are no longer in use or needed in meat market operation.
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
4-501.14; Core - Interiors of 3-comp sink sanitizing sink and right "clean" side drainboard were somewhat soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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 - Observed soiled plastic wrap machines; large labeling/wrapping machine; meat grinder exteriors; speed racks; trays throughout meat prep area used for storing items (such as tray pads); market prep area and cooler shelving...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - Flooring under shelving; equipment and in corners was soiled. Walls and floor in rear store mop sink and rear store bathroom doors and ceiling vent grates were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Market handsink was leaking underneath when water was turned on. Evaporator line was dripping into trash can below in large walk-in cooler. Small walk-in cooler door was dented in/damaged. Many wall holes were in market prep area; rear store mop sink/can wash and bathrooms. Rear women's bathroom had one broken toilet flush handle; and men's bathroom had one missing toilet tank cover...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures/surfaces above; and seal wall holes.
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.
5-205.11; Priority Foundation; The handwashing sink was blocked by a rolling carts with boxes on it at the start of the inspection. A handwashing must be accessible at all times for employees use. CDI.. The cart and boxes were moved away from the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 (A); Priority Foundation; There were several meat trays stored on the sanitize side of the of the three compartment side that had blood and food debris on the boards. The meat trays were suppose to be clean. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
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 4-903.11(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; There were several single-service items that were had lots of blood and dried meat debris on the sides of the items. Single-service items must be stored where they are not exposed to splash; dust; or other 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The three compartment sink needs to be cleaned out. There was meat debris and blood on the sanitize side of the sink. The sanitize compartment must be cleaned throughout the day at a frequency necessary to prevent recontamination of Equipment nd Utensils. This was a point item on 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; Repair the floor in front of the meat case. There were several floor tiles that were missing. Physical Facilities must 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.