4-703.11; Priority; Utensil surface temperature was not able to reach 160F after several hot water cycles of the dish machine. The dish machine was set to high temperature sanitizing. Dishes shall be sanitized in hot water mechanical operations by being cycled through equipment that achieves a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator. CDI: Machine was converted to a low temp; chlorine cycle during the inspection until the hot water cycle can be serviced...
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) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cheese being held too highly above its container’s fill line was held at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled before a 4 hour period elapsed.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice was falling on bags of food in the reach in freezer. Food shall be stored in a clean; dry area where it is not exposed to potential contamination.
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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Repeat; Quat sanitizer bucket holding several wet wiping cloths was at a concentration less than 200ppm; Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. CDI- Sanitizer bucket was changed during the 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.
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); Wiring above food prep station where plates are stored have heavy dust buildup. Fan pointing at dry storage rack near the office had dust buildup as well. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
5-501.114; The outdoor waste receptacle’s drain plug was missing. Drains in dumpsters shall have drain plugs in place.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); A few small holes were found on the wall behind the dishwashing machine and should be filled to prevent pest harborage and allow for easy cleaning. Physical facilities shall be maintained in a state of 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.
notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); One container of cleaner in a spray bottle was not labeled with its common name. Working containers of chemicals shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.
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 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); In the walk-in cooler; container of cut melon was found being cooled inside. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool air flow. CDI- Covering was removed from container to facilitate cool airflow;
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Repeat; Quat sanitizer bucket holding wet wiping cloths was less than 200ppm; and a wet wiping cloth was stored on a prep table. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
4-501.12 Cutting Surfaces (C); Repeat; Cutting surfaces on prep line are developing deep cuts with discoloration. Cutting surfaces with deep cuts and discoloration shall be resurfaced or replaced so they can be effectively cleaned and sanitized.
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.
5-501.113(B); Outdoor waste receptacle had both covers open throughout the inspection. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling vent cover in dishwashing room and walk in cooler fans have dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements have been made since last inspection; cheese and cut lettuce in the prep bottom cooler on the cook line was holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or above. CDI- Food was taken to the walk-in cooler to cool before a 4 hour period elapsed.
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 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); In the walk-in cooler; containers of cut lettuce were found being cooled while stacked on top of each other with tightly fitted lids. CDI- Containers were unstacked and lids were partially removed.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Quat sanitizer bucket holding wet wiping cloths was less than 200ppm; and a wet wiping cloth was stored on a prep table. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
4-501.12 Cutting Surfaces (C); Cutting surfaces on prep line are developing deep cuts with discoloration. Cutting surfaces with deep cuts and discoloration shall be resurfaced or replaced so they can be effectively cleaned and sanitized.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Some ceiling ventilation covers have dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them 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.
4-703.11; Priority; Utensil surface temperature was only able to reach 154F after the hot water cycle of the dish machine. CDI: Machine was converted to a low temp; chlorine cycle during the inspection until the hot water cycle can be serviced...Dishes shall be sanitized in hot water mechanical operations by being cycled through equipment that achieves a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator.
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.
3-403.11; Priority; Pans of mashed potatoes in the steam table and the Alto-Sham cabinet measured 100-118F. PIC said they were being reheated but had been in the process for over an hour & 30 minutes. CDI: Potatoes were placed in the microwave to heat all parts to 165F+ before the 2 hour mark...TCS foods cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach 165F within 2 hours.
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; Queso prepared earlier located in the steam table and the Alto-Sham cabinet measured 111-140F. CDI: Queso (and some chili) were reheated on the stove to 190F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
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.
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; TCS food being held on & under ice on the line measured up to 46F in certain parts of the food. Bags of wings in the front half of a pan in the cooler drawer opposite the fryer measured up to 56F. CDI: Pans of easy to cool foods were placed further into ice to cool. Pan of wings was voluntarily discarded. Improvement from last inspection. See general comment section for Risk Control Plan...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
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.
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; The gaskets of the cooler drawers on the line are collecting residue. The crates and some of the shelves in main walk-in cooler are collecting residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.
5-202.13; Priority; The spray hose at the 3 comp sink hangs too low and was left unattended without being placed back onto the hanger. CDI: Hose was hung onto the hanger. Education given on air gaps for these spray hoses...An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.11; Core; There is damaged floor tiling in the kitchen cook line. The main walk-in cooler has gaps along the ceiling that are allowing water to drip...Physical facilities shall be maintained in good repair.; 6-501.12; Core; The floor and walls under/behind equipment on the cook line are soiled. The vents above the prep area have light dust buildup...Physical facilities shall be cleaned as often as necessary to keep them 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.
3-302.12; Core - Some bottles/containers of sauces; dressings were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
6-301.11; Priority Foundation - No soap was available in employees' bathroom off kitchen...An adequate supply of soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsink.
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 - A few food containers were soiled but stored as clean and a few were stacked with old sticky residues on exteriors (exterior residues can stick to interiors of containers stacked on top)...Food contact surfaces shall be kept clean to sight and touch...CDI by placing soiled items at dish 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.
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 cold TCS* foods in walk-in cooler; make line top areas with ice and refrigerated drawers were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...Maintain cold TCS* foods at 41F or less or use TPHC...Not corrected during 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.
3-501.18; Priority - Cheese with tomato salsa had dates of 12-20 and 12-26 and containers of beans had dates more than 7 days of go...Refrigerated RTE TCS* foods kept at 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding these foods; 3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods prepared yesterday had no dates (potatoes; brisket; etc.)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority - Bottle of degreaser was hanging on rack near canned foods; and large jugs of chemicals were stored near/above box of disposable cups...Chemicals shall be stored to prevent contamination of food; clean equipment/utensils and disposable food/beverage containers...CDI by properly storing chemicals.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core - Ribs were cooling in tightly plastic wrapped tray in walk-in cooler...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by placing ribs in walk-in freezer and uncovering for faster cooling.; 4-301.11; Priority Foundation - Main walk-in cooler was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding of TCS* foods shall be sufficient in number and capacity to maintain proper temperatures of 41F or less...Lower air temperature of cooler or provide whatever necessary maintenance to maintain cold TCS* foods at 41F or less...Not corrected during 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.
4-204-112; Core - No accurate thermometers were in hot holding cabinet; refrigerated drawers under iced products; and in upright refrigerator with broken exterior digital display...Mechanical refrigerators or hot food storage unit shall have thermometers on exterior or inside to measure air temperature. Thermometers shall be located in warmest part of refrigerator and coolest part of hot holding cabinet...Provide required thermometers in units above.
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.
3-304.14; Core - A few wiping cloth buckets had cloths hanging over top rims of buckets; and one bucket had less than 200 ppm quaternary ammonium sanitizer...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry 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.
4-903.11(A); (B) and (D); Core - Many clean food containers and beverage glasses were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate clean containers/glasses so they completely air dry before stacking. NOTE: Stacks of plates on top shelves above food prep lines are to be covered or inverted when not in use (especially at end of day when they are not being used).
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
4-204.115; Priority Foundation - Thermometers on dishwashing machine were not functioning (not moving during cycles) to show wash and sanitize rinse temperatures...Warewashing machine shall be equipped with a temperature measuring device that indicates temperature of the water for wash and final rinse water temperatures...CDI by informing PIC of requirement. Contact dishwashing machine company to repair/provide maintenance for thermometers on machine so they work properly according to machine's manufacturer's data plate.
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 metal cabinets/shelves; dunnage/speed racks; push carts; #10 can storage rack; dishwashing area counters/shelves; interior bottoms of refrigerated drawers under cooking lines...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 - Employee bathroom off kitchen had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered trash can for this bathroom.; 6-202.14; Core - Employee bathroom off kitchen had no self-closing device...Toilet rooms located on premises shall be provided with tight-fitting and self-closing door...Provide self-closing device for toilet room door.
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.
5-501.111; Core - Trash dumpster had cracked top lids...Trash and recycling receptacles shall be kept in good repair...Contact trash company to replace dumpster with one that has intact top lids.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.12; Core - Observed soiled flooring under cabinets/equipment; sides/edges of kitchen bathroom door; some drain pipes below sinks; and vent hood above dishwashing machine...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Many holes were in kitchen walls (including kitchen bathroom); and some grout was missing between floor tiles. Walk-in freezer door had damaged edge surfaces and ice build-up. Metal plate on walk-in cooler door was loose and had cracks around it...Physical facilities shall be kept in good repair...Seal wall holes; replace missing tile grout; repair damaged door so door closes completely with no air leaks (which allow warm air to enter and accumulate on door).
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.