notedCode 3-501.16(A)(2) Walk in Cooler is holding food slightly above 41 degrees FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Walk in Cooler is holding food slightly above 41 degrees F; but at 41.4 degrees F. Use your thermometer to check food temperature and make adjustments as needed. Maintain TCS foods in cold holding at 41F or less. -P . . . . Make-Line Refrigerator is holing food above 41 degrees F: Cooked Shrimp 46F; Raw Shrimp 42F; Pork cubes 45F; pork strips 45F; Raw Egg 48F. Cooked Chicken 42F in the bottom of the Migali make-line refrigerator. Adjust the refrigerator to a colder setting to assure food is 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.
notedCode 4-601.11(A) Food Preparation Sink is not clean. There is a tackyCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sink is not clean. There is a tacky; unclean build-up coating interior of chicken sink basin. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent / soap to the clean the sinks after each use. Remove film from the sinks. Ajax Dish Detergent was applied to the sinks and cleaning conducted during today's 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.
3-501.16(A)(2) Walk in Cooler is holding food slightly above 41 degrees F. Maintain TCS foods in cold holding at 41F or less. -P Adjust the refrigerator as needed to assure food stored is 41F. discussed today since all food observed is within one degree of 41F. . . educational reminder: noodles shall be maintained at 41F -or- held with a time-label for a maximum of 4 hours at room temperature and then discarded.
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 3-304.14(B) One white wash clothCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) One white wash cloth; wiping cloth is held on the freezer in the front. Add a bucket or container of sanitizer to store the cloth in. Hold in-use wiping cloths in properly concentrated sanitizer between uses. discussed 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Walls in the customer toilet room are not clean. Clean the walls; light switch area and door in the toilet room.
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
6-303.11 Intensity - Lighting (C) Lighting is low across food preparation surfaces. Increase lighting to provide 50 foot candles.
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 4-601.11(A) Food Preparation Sinks are not clean. There is a tackyCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sinks are not clean. There is a tacky; unclean build-up coating interior sink basins. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent / soap to the clean the sinks after each use. Remove film from the sinks. Detergent was applied to the sinks and cleaning conducted during today's 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.
notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Noodles are 44F in a large bowlFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Noodles are 44F in a large bowl; on top of other pans of food in the flip-top cooler; make-line refrigerator. Cool noodles to 41 degrees F and store the noodles in the refrigerator (properly). An alternative to storing the noodles cold is to follow the rule: Time as a Public Health Control. I emailed a form you can fill-out for your written procedures. If you want to keep the noodles on the table; they can be labeled (with masking tape) for 4 hours (11:00 - 3:00 or 4:30-8:30) either after cooking them fresh (starting above 135F) or after cooling them (starting at 41F). Any noodles that remain at 4 hours must be discarded. . . Pork in the top of the make-line refrigerator is 43.5F. Chicken Wings in the bottom of the unit are 43F and Fried Chicken Pieces 41.5F. Refrigerated food shall be maintained at 41 degrees F or colder. Use your thermometer to check food temperature. . . Walk-in Cooler is holding food at 42F and 43F. Refrigerated food shall be maintained at 41F and colder. Adjust refrigerators to a colder setting as needed. Units were adjusted today.
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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Noodles are 68F in a large bowlFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Noodles are 68F in a large bowl; on top of other pans of food in the flip-top cooler; make-line refrigerator. Cool noodles to 41 degrees F and store the noodles in the refrigerator (properly). An alternative to storing the noodles cold is to follow the rule: Time as a Public Health Control. I emailed a form you can fill-out for your written procedures. If you want to keep the noodles on the table; they can be labeled (with masking tape) for 4 hours (11:00 - 3:00 or 4:30-8:30) either after cooking them fresh (starting above 135F) or after cooling them (starting at 41F). Any noodles that remain at 4 hours must be discarded. . . Raw Steak in the top of the make-line refrigerator is 42.8F. Refrigerated food shall be maintained at 41 degrees F or colder. Use your thermometer to check food temperature. We practiced using the thermometer today and applied 41F stickers to equipment as a reminder. Adjust refrigerators to a colder setting as needed.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11;Core; Employee jackets sitting on top of flour storage bin lid. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Employee jackets moved during inspection.
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.
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; Cut cabbage on counter at beginning of inspection at 48F; moved into walk-in cooler. Shrimp; pork and chicken in front make line cooler above 41F; some items at 50F. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Front cooler in defrost mode and some items sold out at lunch so employees had to take large bins from walk-in cooler and placed into front cooler after busy lunch service. Ensure items are kept in refrigeration to maintain at 41F or below. Items moved to walk-in cooler/freezer during inspection.
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; One container of sweet and sour chicken in walk-in cooler dated 9/16. TCS foods prepared in facility shall be date marked and kept for 7 days; not counting time frozen. All other items dated 9/22; 9/25 or 9/26. Employee stated chicken was prepared this morning and should have been 9/26 instead of 9/16. Date changed during inspection. No points deducted; all other date markings within 7 days.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Facility is using low-splash bleach for sanitizer compartment at three compartment sink. This bleach is labeled for cleaning and laundry purposes; not for food-contact surfaces. Chemical sanitizers applied to food-contact surfaces shall meet the requirements and safe for food-contact. Educated owners during inspection to not use this for sanitizer and only for cleaning bathrooms or floors; and to obtain regular bleach for using with sanitizer.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked chicken at 48-50F in flip top cooler. Chicken was cooked and placed into flip top cooler according to manager; all other items in cooler at 41F or below. Foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in four hours using one or more of the following methods; placing the food into thin portions; or shallow containers and using rapid cooling equipment such as walk-in cooler or freezer; loosely covered or uncovered if protected from overhead contamination. Fried chicken in walk-in cooler on speed racks cooked before chicken that was placed into the flip top cooler. Chicken in walk-in cooler at 44F and cooled to 41F during visit. Chicken in flip top moved to thin tray and placed into walk-in cooler and cooled to 43-44F in 20 minutes. EHS educated on proper cooling methods; and asked to use walk-in freezer and metal sheet trays to cool cooked foods more rapidly.
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
7-202.12; Priority; Observed a can of Ace Hardware insecticide in the storage closet off the kitchen. Label states that product is for indoor residential use only. Poisonous materials shall be used according to the manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- product to be brought home with PIC and use discontinued in the food establishment.
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.
3-304.14; Core; Numerous wiping cloths were observed laying around the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- all cloths placed in bleach water bucket.
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.
3-304.12; Core; Observed a bowl being used as a food scoop under the flip top cooler. Only use dispensing utensils with handles that can be kept out of the food. CDI- bowl removed. No point taken today.
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.