Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; There was a bottle of glass cleaner stored on the 3-compartment sink. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Glass cleaner was removed from the kitchen; as PIC stated that kitchen staff does not use this product.
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 2-401.11 (B) CoreEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) Core; Employee beverages were stored on a food preparation table; and on the clean utensil drying shelf. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI-Employee beverages were moved to lower shelves. Discussed purchasing a beverage rail for the dish washing area; as there was limited space to store drinks.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 6-301.12 Hand Drying Provision (Priority Foundation)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Priority Foundation); The paper towel dispenser at the front hand washing sink was not working. Provide sanitary means of drying hands at all hand sinks. CDI-Batteries were replaced on paper towel dispenser.
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.
4-703.11(B); Priority; The final dish machine rinse was not reaching above 138F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI-Ecolab was contacted for service. Quaternary ammonium at 400ppm was available at the 3-compartment sink; and will be used to sanitize until dish machine is 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(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); Foods in the reach in cooler were holding 45-50F. Ambient air was 45F. Maintain TCS foods at 41F or below. CDI-Unit was adjusted down. TCS foods were prepared this morning; and were moved to another unit. 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Food Display - Preventing Contamination by Consumers (P) Apples are offered without being wrapped and not under a sneeze guard. Shield the apples. discussed today
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.
4-501.11 One food preparation sink has a loose faucet that is dripping. Maintain equipment 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.
notedCode 4-204.115 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115 Warewashing Machines; Temperature Measuring Devices (Pf) Eco Lab has installed a digital read out for dish machine wash and rinse temperature. Unit displays red indicating the final rinse is too low (169.5F). Thermometers integrated into the dish machine indicate proper wash and rinse temperatures are achieved. Employees are recording the Ecolab temperatures on the log sheet and therefore should trigger corrective action since minimum parameters are not being met. Contact Ecolab for repair or removal of the temperature display unit. If the Ecolab unit is removed; temperature measuring devise will need to be replaced such as with thermolabels or a maximum registering thermometer or a plate simulator. Manager is requested service from Ecolab today. Plate simulator will be delivered today and thermolabels ordered.
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; Floor is extremely slippery in the center; forward area of the kitchen; at the tilt skillet. Manager reports pan of oily water was spilled earlier today and coats the floor. Floor slopes significantly in this area and the floor drain is nearly half uncovered. Floor in this food preparation area is not safe. . . Floor in front of the dish machine is slightly slippery also. Consider adding a large non slip rubber mat over the sloping; oily floor and open floor drain. Physical facilities shall be maintained clean. 6-501.113 Storing Maintenance Tools (C) Metal scrub pads are stored above two food preparation sinks. These metal scrub pads have trapped food debris and the potential to fragment with metal pieces. Right side of the sink with the slicer has a basket of additional cleaning tools mounted. Move the cleaning / maintenance tools below or separate from food preparation areas.
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.
2-201.11 (A); B); (C); and (E) No Employee Health Policy is available that details the steps to take when employees report symptoms of illness. Current health policy encourages the director to discuss illness and possibly find employees a task that does not involve food. Specific guidelines are needed (but not available) that employees reporting vomiting or diarrhea be excluded from work and not allowed to return to work until 24 hours after symptoms have resolved. Guidelines on Strep Throat or sore throat with fever are not available; etc. Employee health policy is needed. Today; manager was provided with a poster for employees to reference for symptoms; illness and exposure to report. Manager was given handouts with specific action to take in response.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Bulk Ham is not correctly date marked. Maximum allowable open refrigerated shelf life is 7 days; counting the day it is opened as day 1. Date on the bulk ham was corrected today.
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.
notedCode 3-306.11 Food Display - Preventing Contamination by Consumers (P) Bread is not protected from the students. BreadContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Food Display - Preventing Contamination by Consumers (P) Bread is not protected from the students. Bread; tortillas and rolls are stored on top of the sneeze guards at mouth level. Cheese Slices are not adequately protected. Adjust sneeze guards as needed. Consider keeping the first row of pans of cheese empty to have cheese slices set back further and move bread; tortillas and rolls under the sneeze guard. Sneeze guards should intercept the line between the students mouth and the food. Some corrections were made today
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.
minorCode 4-601.11 (B) and (C) Can OpenerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Can Opener; mount and surrounding surface on the table are not clean. Can Opener needs regular cleaning and was taken to the ware washing area today.
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; Chemical concentration coming out of the 3-compartment sink dispenser is reading 0ppml. A chemical sanitizer shall be used at the EPA registered concentration. CDI: Work order placed during inspection; facility to hand mix sanitizer mean time.
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.
3-304.14; Core; Wiping clothes stored in sanitizer buckets at 0ppm concentration. Cloths-in use for wiping shall be held between uses in a container of chemical sanitizer at the proper concentration. CDI: Work order placed during inspection; facility to hand mix sanitizer mean time.
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; Ice build-up on condenser unit and on piping inside walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; soiling and debris. Work order placed during 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.
4-602.11; Core; Minor build-up beginning inside ice machine basin. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold.; 4-601.11 (A); Priority Foundation; Sticker residue left on several dishes stored as clean. Equipment shall be maintained clean to the sight and touch. CDI: Dished moved to be cleaned again. Repeat Violation.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Opened boxes of food items stored under leaking ice accumulation inside walk-in freezer. Ice build-up observed on boxes. Food shall be protected from contamination by storing the food in a clean; dry location away from splash; dust; or other contamination. CDI: Boxes removed from under condenser.
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.
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; Ice build-up on condenser unit and on piping inside walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; soiling and 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; One employee drink stored on prep surface near dish machine; one half empty water bottle stored on dry storage shelving. Lockers or other suitable facilities shall be provided for safe employee item storage.
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.