3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs inside warmer 109-130F. CDI: Hot Dogs reheated. 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.
3-501.16(A)(1) ; Priority; Cheesy pasta cups were temping at 126-130 F inside the hot hold cabinet . TCS foods shall maintain a hot hold temp of 135F or above. CDI: cheesy pasta cups were reheated and placed out for hot holding.
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 Maintain equipment in good repair. Noted bulk ice machine no longer working. Noted bottom steamers are no longer working as well ( Maximo #42859) .Noted oven on front end side (Maximo 31448). Work order has been placed for both units. Awaiting technicians to follow up on repairs for noted units.
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) ; Priority; Chicken sandwiches temping at 119F inside the hot hold cabinet . TCS foods shall maintain a hot hold temp of 135F or above. CDI: chicken patties reheated and placed out for hot holding.
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) and (B); Priority; Noted slaw mix temping between 43-44 F in insufficient ice bath on the make line. Keep all TCS food at or below 41F when held cold. CDI- Additional ice placed into ice bath. Food container buried inside ice bath to cool down.
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 Maintain equipment in good repair. Noted some light ice build up along the bottom right corner of the walk in freezer door panel. Place work order to have heat strip on door replaced.
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
7-204.11 Sanitizers; Criteria - Chemicals (P) The sanitizer bottles were showing no measurable signs of sanitizer. Quat sanitizer must be at least 150 to 400 parts per million. CDI... The sanitizer bottles were corrected to 300 parts per million.
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 Maintain equipment in good repair. The shelves in the dry storage area were rusty. 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.
; 4-601.11 (A); Priority Foundation; There were two pizza slicers that were stored as clean but had debris on the slicers. Equipment Food-Contact equipment stored as clean must be clean to sight and touch. CDI.. The slicers were cleaned at the three compartment 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.
4-501.11; Core; There were some shelves in the dry storage area that were rusty. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
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.