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; Cold Holding (P) M3 Beverage Refrigerator is not holding food at 41F as required. Milk 52F; whole milk 48F; Almond Milk 56F; Juice 51.4F. Repair and adjustments are needed. Have the refrigerator serviced if it does not hold food at 41F. Immediate correction will be to hold gallons of milk; open containers of almond milk (aseptic packaging). by the rule: Time as a Public Health Control. Prepare written procedures that detail food will start at 41F (removed from the walk-in cooler) and be held inside the M3 refrigerator. Specify labeling; discussed today to be time the item is removed from the walk-in cooler and the time 6 hours later; written directly on the milk jug or on masking tape on the product. Discard any product that remains 6 hours later. Six hours is only appropriate because the beverages are held inside the refrigerator and remain below 70 degrees F.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Entrance to the walk-in freezer is in bad repair. Threshold is elevated with a trip-hazardCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Entrance to the walk-in freezer is in bad repair. Threshold is elevated with a trip-hazard; gap; likely ice elevating the floor. Door remains from accumulated ice. Repair is needed.
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 3-501.14(A) Tomato Soup prepared yesterday is 44.4 degrees F in a large plastic container inside the walk-in cooler. Smaller container of tomato soup from yesterday is 42F. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Tomato Soup prepared yesterday is 44.4 degrees F in a large plastic container inside the walk-in cooler. Smaller container of tomato soup from yesterday is 42F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Use your thermometer to verify food has cooled properly. Discard food that is between 70F and 135F for more than two hours -and- discard food that has taken longer than six hours to cool from 135F to 41F. Currently the walk-in cooler appears to be holding food above 41F. manager was directed to remove the soup from yesterday that is above 41F.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Soup prepared yesterday has not adequately cooled to 41F as required. Ice baths are reportedly used and then the soup is transferred to plastic containers for storage inside the walk in cooler. Thermometer needs to be used to verify cooled food reaches 41F. Recommend having employees record food temperature of cooling food. Chill wand may help and adjusting the walk-in cooler to a colder setting may be necessary.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink is not clean with black residual coating the sanitizing compartment. Clean the sink daily with detergent. Fill sanitizer into a clean sink basin.
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) Metro Proofer Cabinet is wet and not clean. Remove black slime from the door. Thorough cleaning of the proofer is needed. Pan of water should be emptied regularly and unit allowed to air-dry. . . Cleaning needed under the compressor inside the walk-in cooler.
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.
5-501.16 Receptacles; Availability (C) Trash Can is lacking from the handwashing sink near the door and walk-in cooler. Provide a trash can at the handwashing sink to dispose paper towels.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Lighting over the slicer is inadequate. The light fixture is not over the slicer and one bulb is out. Provide required lighting intensity.
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 Ceiling Vents and tiles in the kitchen near the exit sign and proofing cabinet are dusty. Toilet room attachments such as fan and emergency lighting is dusty. Fan in the hallway is dusty. Masking tape for signs inside the walk in cooler are not clean. Extinguishers attached to the kitchen walls are not clean. FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Ceiling Vents and tiles in the kitchen near the exit sign and proofing cabinet are dusty. Toilet room attachments such as fan and emergency lighting is dusty. Fan in the hallway is dusty. Masking tape for signs inside the walk in cooler are not clean. Extinguishers attached to the kitchen walls are not clean. Floors; walls; ceilings including the attachments such as light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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; Two wiping cloth buckets with low or 0ppm quaternary solution. Wet wiping cloths shall be stored in a sanitizer solution at correct concentration. Quat sanitizer from three compartment sink at 200-400ppm. Educated about filling buckets and changing frequently. All buckets changed 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.
6-501.12; Core; Dust accumulation on ceiling vents and ceiling tiles in back of facility. Some black reside behind dish area; a majority of the residue is stained and cannot be removed. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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; Outside of ice chute at soda machine beginning to show pink residue; and left side of ice machine shield has very minor pink residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage lines and vending equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residue. Clean these areas more frequently; employee began cleaning these areas during inspection. No points deducted.
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; Wall behind dish machine and walls near back prep sink soiled with black residue and 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.