4-602.13 Nonfood Contact Surfaces (C) Grease build-up on exterior equipment. Drying rack on wire shelf is sticky. Non-food contact surfaces shall be clean to sight and touch. No points taken on previous 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.
6-301.12 Hand Drying Provision (Pf) Appears paper towels in dispenser in women's restroom are not on rollers correctly. Papertowel roll placed on top of unit. No points taken.
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.
3-501.16(A)(2) Priority- Hot dogs in reach in cooler are 45F. Maintain TCS foods in cold holding at 41F or less. Note: Unit evaporator has frozen up. Thaw and/or repair as necessary. Items moved to another 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.
notedCode 3-304.14(E) Sanitizer bucket on floor. Store sanitizer containers off the floor and to prevent contamination of foodCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Sanitizer bucket on floor. Store sanitizer containers off the floor and to prevent contamination of food; equipment; and utensils. No points 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.
4-501.11 Cooler at front (with hot dogs and whipped cream) not functioning correctly. Evaporator frozen and not allowing circulation. Thaw or repair as necessary.
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) Cleaning needed of interior reach in coolers/freezer for food debris. Non-food contact surfaces shall be clean to sight and touch. No points taken on previous 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.
6-501.12 Cleaning needed of floors under prep and 3 compartment sinks. 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.
3-501.16(A)(2) Priority- Hot dogs in reach in cooler are 44-45F. Maintain TCS foods in cold holding at 41F or less. Thermostat adjusted at time of 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.
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed of bottom wire shelf in back by mop sink area. Non-food contact surfaces shall be clean to sight and touch. No points 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.
minorCode 6-501.14 Cleaning needed of vent and ceiling area near front kitchen area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Cleaning needed of vent and ceiling area near front kitchen area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.
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.
notedCode 3-302.11 Packaged and Unpackaged Food SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food Separation; Packaging; and Segregation; Priority; 0 points; Raw turkey burgers portioned in house were stored in Ziploc bags above bags of vegetables in one reach-in freezer. Raw meats shall be stored below ready-to-eat foods. Raw meats shall be stored according to required final cook temperatures. CDI-Freezer was rearranged to store raw meat below vegetables. Gave PIC a stacking reference sticker for all employees to reference when storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Priority; Quaternary ammonium sanitizer dispensed from the 3 compartment sink was measured below 150ppm. Sanitizer was run through dispenser at highest velocity allowed by sink for a considerable period of time to attempt to pull sanitizer out of bulk container effectively. Quat sanitizer shall be provided at a concentration of 200-400ppm (see manufacturer instructions for exact specified requirement). CDI-Facility has a bottle of quaternary ammonium sanitizer and will hand mix sanitizer when needed. Customers use all single service items.
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 3-501.16(A)(2) and (B) Time/Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food; Hot and Cold Holding; Priority; Cole slaw; cut tomatoes; and cut lettuce in the main prep cooler were measured at 55-58F. TCS foods shall be held at 41F or below. Items come in pre-cut and were recently opened; facility closes at 8pm so food was approved to be held on an emergency time hold of 4 hours. Any food remaining after 4 hours must be discarded. If new containers of food need to be opened to use for service today; discard all items opened at the end of the night or remove only a limited amount and keep the main packages in the working reach-in cooler. PIC will call for repair of this unit. DO NOT use this unit until repair is complete and cooler can hold foods at 41F or below. Discussed time holding (TPHC) requirements with PIC in case items must be held on an ice bath for part of service tomorrow if the repair is more complicated than expected. Note that if this establishment wishes to use time holding in lieu of temperature control; it must be pre-approved and specific conditions must be met. Low boy cooler and small prep cooler were also holding food at 41-45F; have cooler technician assess these units for repair as well. Ensure all coolers receive regular maintenance. If coolers are unable to be repaired to hold food at 41F; they may need to be replaced. Please be aware that higher outdoor temperatures will also present challenges to effective cold-holding so equipment must be effective. Verification Required; EHS will return to ensure cooler is repaired and food is holding at 41F or below. EHS will check all coolers when returning to determine overall cold-holding status.
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.
majorCode 3-501.17 Ready-To-Eat Time/Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food; Date Marking; Priority Foundation; Opened packages of hot dogs and hot dogs wrapped in bacon in the front low boy cooler were not date marked. If held for over 24 hours in a facility; ready-to-eat; TCS foods shall be date marked with a date indicating the date of preparation or the date of discard. Verification Required; EHS will return to ensure date marking practices are corrected.
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.
majorCode 4-302.12 Food Temperature Measuring DevicesEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Food Temperature Measuring Devices; Priority Foundation; Facility has a dial top food thermometer; measured 60F when tested in an ice bath. EHS thermometer tested at 32F in the same ice bath. Food thermometers shall be calibrated accurately. Food thermometers shall have a small-diameter probe that is designed to measure the temperature of thin masses such as the burgers cooked in this establishment. Verification Required; Please obtain a digital; thin probe thermometer; highly recommend buying 2 to ensure there is a backup thermometer in case one is broken or lost.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation; Core; 0 points; Wet wiping cloths at the front service area were stored in sanitizer measured at 0ppm. Sanitizer dispenser does not appear to be working. Employees will hand mix sanitizer until dispenser is repaired.
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.