notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Hood ventilation system over grill line is in need of cleaning. Grease deposits and staining visible on tiling.
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.
4-901.11; Core; Observed clean food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
6-501.12; Core; Walls near handwash sink closet to walk in cooler; and dishwash area have food debris. Floors have food/soil debris; particularly under shelving. 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods; Several containers of lettuce in walk-in cooler at 48-50F. with tight fitting lids and stacked on each other. Prepared foods shall be cooled from 70F to 41F in 4 hours by using one or more of the following cooling methods; placing the food into a shallow pans and thin portions; using rapid cooling equipment; in coolers loosely covered or uncovered if protected from overhead contamination. Lettuce removed from cooler and employee began placing into shallow pans in ice to return to walk-in cooler 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.
minorCode 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; Core; Minor buildup of food residue in reach-in cooler shelves. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt; dust; food residues and other debris buildup. Clean these shelves 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.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) At the time of inspection; the chemical dish machine was not feeding chlorine into the machine; therefore the concentration was observed at 0 ppm. The chlorine sanitizer in a chemical dish machine shall meet the appropriate concentration requirements; as per the data plate; which is 50 ppm. Corrected During Inspection - PIC stated that even when the machine is being primed; it still does not reach 50 ppm. Facility was able to provide a work order that was place on 11/19; but the machine has not yet been repaired. Equipment was being actively cleaned inside dish machine during inspection; but three compartment sink was not set up for sanitizing. Dishes are to be sanitized in three compartment sink to ensure proper sanitizing during cleaning procedures.
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 Nonfood Contact Surfaces (C) Top of dish machine and insides of reach in cooler have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Walls near handwash sink closet to walk in cooler; and dishwash area have food debris. Floors have food/soil debris; particularly under shelving in walk in cooler. 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.
3-304.14; Core; Wiping clothes in bucket of cloudy sanitizer. Wiping cloths held in sanitizer between uses shall be free of food debris and visible soil.
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; Floors have food/soil debris; particularly under shelving in walk in cooler. 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.