notedCode Observation: Cooked chicken on the to go steamwell line observed at 117F/Pork temped at 108FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked chicken on the to go steamwell line observed at 117F/Pork temped at 108F; CDI: Chicken and pork was removed fromt he steamwell line for reheating to 167F;172F; It was determined that insufficient water was placed into steamwell and increase temeprature on well was needed to "5" setting from "4" setting; Discussed ensuring that hot water is placed in hot wells prior to placing food items into well for use. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P
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 Observation: Staffing that have long hair are being given partial hair covering hats which does not prevent hair from entering food products during production as hair is not covered and tight to headEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing that have long hair are being given partial hair covering hats which does not prevent hair from entering food products during production as hair is not covered and tight to head; Operational manager to evaluate use of an additional hairnet or other typ of hair covering to ensure hair is covered during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Observation: The trough drain at the warewash machine is slow to drain - Eliminate the potential for a wastewater back up by evaluating design/drainflow which is a priority situation. 5-205.15 Maintain a plumbing system in good repair (C)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: Floor areas under display refrigerator and equipment accumulated with debris. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor areas under display refrigerator and equipment accumulated with debris. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: Cut spinach and containerized salsa placed on top cold well at the beginning of service line during setup fell out of temperature (52FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cut spinach and containerized salsa placed on top cold well at the beginning of service line during setup fell out of temperature (52F; 55F) during inspection due to well not being cut on as part of opening process; Well was freezing and unable to maintain 41F ro below temperature; CDI: operator pulled these products on ice during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
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 Observation: The working shakersFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The working shakers; storage containers of spices on the cook line are not labeled as a working container with contents. Once product is removed from the original container; working container should be labeled with contents. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
notedCode Observation: Oranges for kids meals were stored in container in reach in rfrigerator for consumption without labels removed from surface. Oranges should be washed after labels are removed and oranges are removed from the original containerOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Oranges for kids meals were stored in container in reach in rfrigerator for consumption without labels removed from surface. Oranges should be washed after labels are removed and oranges are removed from the original container; than placed in prep food service container. CDI: Products were removed from prep service container. 3-302.15 Washing Fruits and Vegetables (C) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Food service bins are not stored to allow for air drying. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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 Observation: The wall boards behind the consumer service area subject to food splash are not sealed allowing areas to accumulated debris. 6-101.11 Surface Characteristics. Materials for indoor floorCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The wall boards behind the consumer service area subject to food splash are not sealed allowing areas to accumulated debris. 6-101.11 Surface Characteristics. Materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable.
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.