notedCode 3-501.16 (A)(2) Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P Observed temperatures ranging from 41-51oF in the open display unit. Upon conversation with PIC we found out the A/C unit was not on in the display area. CDI: We spoke with the PIC to turn on the A/C to assist lowing the temperature in the display unit. Also; we discussed gradually decreasing the units setting by one degree every couple of day until 35oF setting is reached.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Observed a bottle of oil and sanitizer with no label. CDI: Labels were added to the bottles.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
2-402.11 Effectiveness - Hair Restraints (C) Observed one food handler without a effective hair restraint.
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.
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) The chemical sanitizing solution in the sanitizing basin of the three compartment sink did register on test strip when tested. Maintain sanitizer at correct concentrations when being used to sanitize. EHS assisted PIC in mixing the chemical sanitizing solution to the required concentration.***CORRECTED DURING INSPECTION (CDI)***
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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) No chlorine test strips were available to test chlorine concentration in sanitizing solution is the sanitizing basin of the three compartment sink and sanitizer spray bottles. Provide a test kit that accurately measures sanitizer concentrations. EHS informed the PIC that they need test strips for chlorine. PIC and staff are using ammonia strips to test chloring concentration. EHS will return to verify chlorine test strips.
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 6-501.17 Absorbent Materials on FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.17 Absorbent Materials on Floors; Use Limitation (C) Cardboard used as floor mats in prep areas. Mats shall be designed to be removable 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.
3-501.16(A)(2); Priority; Observed a tray with 3 sealed packages of beef on the counter above display cooler. Beef measured 57F. When asked; PIC stated the beef would eventually be brought out to the to-go case but they got busy. Unless actively preparing TCS foods; maintain TCS foods in cold holding at 41F or less. Return TCS foods to refrigeration immediately after preparation is complete to avoid prolonged temperature abuse. CDI- tray was moved to the walk-in cooler.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A); Core; Observed a box containing single-use plastic bags on an oily shelf in the meat prep room. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- shelf was wiped down and cleaned. No point taken.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility has switched to using bleach sanitizer. No bleach paper was available to test concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- provided some bleach testing paper for use and PIC ordered a bleach paper testing kit during inspection.
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; Old residue accumulation observed under the cutting board on counter in meat prep room. The nonfood-contact surfaces of equipment shall be kept free of dirt; dust and food residue accumulation. Clean counters more frequently. All other surfaces observed clean. Full point not taken.
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.
5-205.15; Core; The sanitizer basin of the three compartment sink is leaking near the drain. Maintain a plumbing system in good repair. Repair this sink.
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.
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; Metal shelving in the walk-in cooler off storage area is coated in white residue. The nonfood-contact surfaces of equipment shall be kept free of dirt; dust and residue accumulation. Cleaning has improved since previous inspection. Full point not taken.
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.
6-301.11; Priority Foundation; No soap was availalbe at the meat prep handwashing sink upon arrival. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced.
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.
3-302.11; Priority; Raw chicken was stored above pork in the walk-in cooler. Raw animal foods shall be separated to prevent cross contamination during storage; preparation; holding and display. Store foods according to final cook temperatures and refer to organizational chart. CDI- food rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-702.11; Priority; No quat sanitizer was hooked up at the three compartment sink. PIC was unable to demonstrate how equipment is being sanitized after cleaning and rinsing. The third compartment was empty with no sanitizer solution. Food- contact surfaces of equipment shall be sanitized before use after cleaning. A follow up visit will be made by Monday; July 1st to ensure sink is set up appropriately.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Numerous flies were observed in the back receiving area and in the meat prep area. The premises shall be kept free of insects; rodents and other pests. Utilize approved methods of pest control. Keep doors closed as much as possible to avoid entry.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Dripping water is coming from the fan in the walk-in cooler off storage room. Water was dripping onto boxes of produce below. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Boxes of cilantro were moved away from drip. Repair dripping so food and cooler stay dry.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
5-501.114; Core; The garbage receptacle in the back of the store is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace plug to avoid a full point demerit in the future.
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.
6-501.12; Core; The walk-in cooler where water is dripping has some food debris on the floor. Physical facilities shall be maintained clean. Clean this area. No point taken.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; The only Quat testing paper available expired in 2018. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Text a photo of new testing paper when it arrives to phone number listed below.
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; Fan covers and area around them in the walk-in cooler off butcher area are dusty and have residue accumulation. The green coated metal shelving in the walk-in cooler near mop sink has extensive residue build-up. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Full point assessed for repeat violation.
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.
5-501.114; Core; The garbage receptacle in the back of the store is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace plug to avoid a full point demerit in the future.
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.