notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Slaw was holding 45F in the preparation cooler. Hold TCS foods cold at 41F or below. CDI-Food was moved to the walk in cooler to cool. Discussed using Time as a Public Health Control with PIC as truck does not operate for more than 4 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; Quaternary ammonium sanitizer in the bucket measured 500ppm. Provide sanitizer at correct concentrations; diluting as required. CDI-Sanitizer was diluted to 400ppm.
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.
2-102.12 (A) Certified Food Protection Manager (Core); PIC is a certified food handler; not certified food protection manager. Send employees to a certified food protection manager course to avoid this violation. CDI-List of approved courses listed here; and sent to PIC email. https://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS)FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS)Food; Hot and Cold Holding (Priority); Raw fish and shrimp in the reach in cooler was holding 45-46F. Ambient air was 44F. TCS foods must be held cold at 41F. CDI-Facility will use Time as a Public Health Control and discard unsold food after event tonight. Food has been in unit for less than an hour. Event is over 3 hours from now. Unit will be 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.
notedCode 2-102.12 (A)The PIC is not a certified food protection manager. There is only a certified food handler on the truck. PIC shall demonstrate knowledge by being a certified food protection manager. Send employees to an ANSI-accredited food protection manager course to avoid this violation. CDI-List of approved courses listed herePermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A)The PIC is not a certified food protection manager. There is only a certified food handler on the truck. PIC shall demonstrate knowledge by being a certified food protection manager. Send employees to an ANSI-accredited food protection manager course to avoid this violation. CDI-List of approved courses listed here; and sent to PIC emails. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
5-205.11 (A) The hand washing sink was blocked with cleaners and soap while truck in operation. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Sink was cleared. Reminded PIC that sink must remain clear for employees to use.
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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) ANSI certified food protection manager training is neededPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) ANSI certified food protection manager training is needed; such as the Manager's ServSafe class. discussed today
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.
5-202.12 Handwashing Sinks; Installation (C) Only cold water is available for handwashing. Water pipe burst with the extreme weather last week. Provide water at 100 degrees F for handwashing. Appointment to have the water heater repaired is scheduled with Dynamite that fulfills the warranty service.
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.
5-103.11(B) Provide sufficient hot water to meet the hot water demands.-Pf Pipes bursts last week during the extreme weather event. Cold water is available. Commissary is available for ware washing today. Repair is needed and scheduled with Dynamite to restore function to the water heater.
In plain English
An issue that does not fit the common categories. Check the official wording for details.