3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf) Prepared foods stored in containers without any state marking indications. CDI: Provided date marking education during inspection - known dates of prepped items added. It is very important that date marking is accuracy maintained to control for listeria. Please continue to date all foods when prepped.
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.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use (Pf): Handwashing sink is blocked by a large floor fan and a red plastic sign making accessing it without moving these pieces difficult. CDI: Items removed so inspector could wash their hands. Make sure to leave the handwashing sink easily accessible for best hand washing outcomes.
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.
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. Dust build-up observed on fan guard of large black floor fan. Please have guard thoroughly cleaned.
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) Maintain TCS foods in hot holding at 135F or above. (P): Large pot of cooked goat holding at 128°F. CDI: Food reheated to 165F on stove top. Please maintain under temperature control.
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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Large pot of sauce on stop holding at 50°F. CDI: Food placed in cooler. Remember that food must be under temperature control either at 41°F or 135°F.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C): Food splatter observed on ceiling near grill station.
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 5-205.15 Maintain a plumbing system in good repair. (P): Facility is having a plumbing issue where water is shooting out of the knobs of the faucet of the three-compartment sink. Verification Required: EC Wall will need to return on FridayWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Maintain a plumbing system in good repair. (P): Facility is having a plumbing issue where water is shooting out of the knobs of the faucet of the three-compartment sink. Verification Required: EC Wall will need to return on Friday; December 13th; 2024 to ensure this plumbing issue has been repaired.
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.
5-205.11; Priority Foundation; Hand sink is being used to store chemical spray and a bulk supply of paper towels. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several flies observed near entry to the truck. Premises shall be maintained free of pests.
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.
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; Grease build-up on hood ventilation system above grill/fryer station. Nonfood-contact surfaces of equipment shall be maintained 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.
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; Three fryer baskets are stored with grease residual on them. Fryer is not being used for the past few months. Effectively clean the metal baskets. 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.