Observation: The hand sink at the dish area had a pitcher disallowing for use by staff. Ensure that staff have access to hand sinks at all times and that the hand sink is used for no other purpose. CDI: Pitcher removed from hand sink during inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. (B) A handwashing sink may not be used for purposes other than handwashing Pf.
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 Observation: The cut leafy lettuce is being left out at room temperature (52F) without written time control procedures. A label was not affixed to product observed. Adhered label to product during inspection: CDI: Written procedures provided during inspection.3-501.19Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The cut leafy lettuce is being left out at room temperature (52F) without written time control procedures. A label was not affixed to product observed. Adhered label to product during inspection: CDI: Written procedures provided during inspection.3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The containers of chicken salad covered with lids are not cooling effectively to meet requirements on second stage cooling. Ensure that cooling methods are utilized to effectively ensure products are cooling within require time limits. CDI: Lids were shifted to allow for increased air circulation. 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The containers of chicken salad covered with lids are not cooling effectively to meet requirements on second stage cooling. Ensure that cooling methods are utilized to effectively ensure products are cooling within require time limits. CDI: Lids were shifted to allow for increased air circulation. 3-501.15; B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.
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 Observation: In use wiping clothes used for wiping up food spills in production areasCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used for wiping up food spills in production areas; wrapping knives/utensils are not being placed in a sanitizer between use. Ensure that all in use wiping clothes are placed in a sanitizer between use. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution
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; Black residue inside soda machine nozzles. Equipment such a beverage dispensing nozzles shall be frequently cleaned.
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; Cleaning needed on cold drawer surfaces. Nonfood-contact surfaces of equipment shall be kept free of residue.
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.
6-301.12; Priority Foundation; No paper towels at chicken prep handwashing sink. Each handwashing sink must have a supply of paper towels. CDI: Paper towels replaced.
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.
4-903.11(A); (B) and (D); Core; Several dishes nested wet and unable drain or air-dry. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying.
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.