3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods holding 42-45 F moved to cool in the walk-in cooler. Foods holding above 45 F voluntarily discarded by PIC.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Food splatter and debris present in clear; plastic bins holding single-use/single-service containers and on the containers themselves (stored above the wing cooler on the cook line). Single-use/service articles shall be stored in a clean; dry location. Bins moved for thorough cleaning and single-use/service articles discarded.
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.
notedCode 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; Honeycomb fan guards in the main walk-in cooler are soiled with black accumulation. Microwave interiors on the cook line are soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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.
4-601.11 (A); Priority Foundation; Knives stored as clean on a magnetic knife rack soiled with food and debris. Food contact surfaces shall be clean to sight and touch. CDI - Knives moved for thorough cleaning. 4-602.11; Core; Ice machine shoot and top interior soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods moved to cool in the walk-in cooler.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Honeycomb fan guards in the main walk-in cooler are soiled with black accumulation. Main walk-in cooler gasket soiled with accumulation. Microwave interiors on the cook line are soiled with food and debris. Sides of the drying rack in the ware-washing area soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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.
4-501.114; Priority; The mechanical dish machine dispensed 10 ppm of chlorine when tested. Chemical sanitizer; chlorine; shall register 50-200 ppm to effectively sanitize. CDI - Machine run a few additional times and 50-200 ppm obtained. Test machine frequently and ensure 50-200 ppm can be reached. 4-602.11; Core; Ice machine shoot soiled with black and pink accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
3-501.16 (A)(2) and (B); Priority; Cut lettuce in the lettuce chiller holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Refer to temperature chart. CDI - Lettuce moved to the walk-in cooler to chill rapidly. EHS provided TPHC procedure (optional) for use on the cut lettuce.
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.
4-903.11(A); (B) and (D); Core; Cleaned and sanitized plates stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.
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.
notedCode 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; Honeycomb fan guards in the main walk-in cooler are soiled with black accumulation. Microwave interiors on the cook line are soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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.
4-601.11 (A); Priority Foundation; Several plastic food containers were observed with food residue and sticker debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
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.
3-501.16(A)(1); Priority; One container of corn on the cob in a hot hold unit was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Container of corn removed and reheated to adequate temperatures.
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; A couple containers of foods in the prep cooler next to the griddle and oven were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.
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; Several wrapped pieces of cooked pork ribs did not have date marking and were not prepared today. A refrigerated; ready-to-eat; TCS food either prepared in the food establishment or opened from a commercial package/container shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded ribs.
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.
4-903.11(A); (B) and (D); Core; A large amount of food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow 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.
4-601.11 (A); Priority Foundation; A couple plastic food containers and a ladle had some food debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and utensil removed for cleaning.
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; A couple TCS foods in various coolers were holding above 41F; see table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Out-of-temperature foods moved to walk-in cooler. Significant improvements from previous inspection; full points not taken.
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.
4-903.11(A); (B) and (D); Core; A couple containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow 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.
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 food debris buildup inside the microwaves and on exteriors of coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment 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.
5-501.111; Core; The lid of the cardboard dumpster has been ripped off of the unit. Receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Contact waste company to repair or replace broken dumpster lid.
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 dirty ceiling tiles throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean ceiling tiles.
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; Observed an employee hat and bag stored beside and on top of a package of onions. Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service/single-use articles are protected from contamination. CDI - PIC removed employee personal items from contact with food.
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.