notedCode 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 - Cold TCS* foods in make line bottom were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by allowing cool air in refrigerator to cool foods down. NOTE: Remember - during transport from commissary to mobile food unit; your cold TCS* foods must be maintained at 41F or less throughout entire product. Do not place cold foods into refrigeration unit until the air temperature is 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.
4-501.114; Priority - Sanitizer spray bottle had chlorine concentration at 0 ppm...Chlorine sanitizer shall be maintained at correct concentration...CDI by discarding sanitizer from bottle. NOTE: Two wiping cloth buckets already had proper concentration of chlorine sanitizer (50-100 ppm).
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 (E); Core - Observed several dispensing/preparation utensils (spatulas; etc.) in standing water at 66F...During pauses in operation; in-use utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in hot water at 135F or above...Store dispensing/preparation utensils as stated above.
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.
4-903.11 (A); Core - Stack of gray trays used to place food had unprotected food contact surfaces...Clean food equipment and utensils shall be protected from contamination...CDI by inverting trays on clean surface.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Observed disposable food containers and paper liners stored with food contact sides up...Single service disposable food containers/items shall be protected from contamination...CDI by inverting container/liners on clean surfaces.
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.