notedCode 4-602.11(C)-(D) Equipment food-contact surfaces and utensils - Frequency - P If used with TCS foodCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11(C)-(D) Equipment food-contact surfaces and utensils - Frequency - P If used with TCS food; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours -Observation: spatulas and utensils used to cut quesadillas had time stamp from 10h30am to 2h30pm. At 3h30pm utensils were still not changed. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily asked food employees to placed in dirty dishes and food employee did it.
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.
4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: silicone spatulas were breaking and silicone was chipping in the part that touches the food. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded all utensils in bad 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 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: coolers and reach-in gaskets had dry food debris accumulation. Equipments handles also had accumulation. Make sure to clean non food-contact surfaces of equipment as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 6-501.16 After useCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.16 After use; mops shall be placed in a position to air-dry without soiling walls; equipment; or supplies. -Observation: mop head was stored on the floor; not allowing air drying. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 Equipment Food-Contact Surfaces and Utensils - C Observed black buildup inside tea urn nozzles. Educated employee on cleaning methods for nozzles. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this nozzle.
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 FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed chopped lettuce on ice bath at serving line at 61F. CDI- PIC voluntarily 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Observed metal pans and plastic lexan pans stacked wet in clean dish area. Air dry equipment and utensils after cleaning and sanitizing. REPEAT.
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.
majorCode Observation: Ice from cup dumped into hand sinkHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Ice from cup dumped into hand sink; at bottom of sink. CDI: Operator removed ice and ensure staff were educated that hand sinks were used for only hand washing and no other purpose. 5-205.11; Priority Foundation; (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.
majorCode Observation: Lid to the rice cookerCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Lid to the rice cooker; two prep pan lids observed with food particles when stored clean/air drying. CDI: Utensils and dishware placed back into sink for rewashing; cleaning. -601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
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 Observation: Accumulation of debris in the floor drain is creating harborage conditions for fruit fliesPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Accumulation of debris in the floor drain is creating harborage conditions for fruit flies; drain flies which were observed around the drain area under the consumer self service area. Ensure that pest are controlled and eliminate harborage conditions. 6-501.111; PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence Core;
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-901.11; Core; Observation: Wet stacking containers after wash; rinse and sanitize at dish station. Discussed with operator options for stacking and considering commercial rack on wheels that can be moved around kitchen for dish drying. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; ***REPEAT***
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 Observation: Single service items stored in containers that are under the drip pan on the drink dispenser at the self service counter. CDI: Single service item cup removed from holder for use. Close use of this holder area due to exposure and ensure that single service items are stored in an area not exposed to splash. 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service items stored in containers that are under the drip pan on the drink dispenser at the self service counter. CDI: Single service item cup removed from holder for use. Close use of this holder area due to exposure and ensure that single service items are stored in an area not exposed to splash. 4-903.11(A) and (C); Core; A) Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination;; Observation: Single service forks being stored flat without being dispensed with the mouth portion protected. CDI: Forks were placed in a container with handles up. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
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.
Observation: Cutting boards observed heavily scored on the make line. Ensure that cutting boards are smooth; sealed and easily cleanable. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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 Observation: The exterior of the dry food storage bins are unclean and accumulated with debris. Interior of walk in door has oxidized. Ensure all non food contact surfaces are clean and in good repair. 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The exterior of the dry food storage bins are unclean and accumulated with debris. Interior of walk in door has oxidized. Ensure all non food contact surfaces are clean and in good repair. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 Observation: The refuse dumpster has accumulation of debris an has become a harborage condition. The area on the exterior of the dumpster corral has accumulation of landscape debris creating harborage conditions. 5-501.116Facility maintenance
Observation: The refuse dumpster has accumulation of debris an has become a harborage condition. The area on the exterior of the dumpster corral has accumulation of landscape debris creating harborage conditions. 5-501.116; Core; B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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 Observation: Cooked beef (steak) holding under 135F at hot well (3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked beef (steak) holding under 135F at hot well (3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above; P CDI: Food products had only been holding for 30 minutes and were reheated as a corrective action to 186F before placing in separate hot holding cabinet.
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.
Observation: Wet stacking containers after wash; rinse and sanitize at dish station. Discussed with operator options for stacking and considering commercial rack on wheels that can be moved around kitchen for dish drying. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; ***REPEAT***
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.
Observation: The equipment gaskets on the hot holding cabinet are torn allowing for heat to escape/creating large gap; The make line refrigerator is unable to hold 41F or below. The hot well at the front prep production counter is unable to hold 135F or higher. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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.
4-602.13; Core; Cleaning needed of shelves inside walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.