3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the deli display case and tall cold-hold unit holding above 41 as shown in above grid. In the main prep unit; one open thick plastic pan of cheese holding at 45F in top portion. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have deli cooler and tall cooler serviced and temperatures reduced. Recommend metal pans for the cheeses in the prep line. [REPEAT]
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of soda syrup observed stored on the floor directly under the handwashing sink with splash on the boxes. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Do not store food items under exposed plumbing. CDI- Boxes moved during inspection.
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.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in third compartment of dish sink was <50ppm chlorine. Keep sanitizer at 50-100ppm if using chlorine. PIC added bleach to water during inspection. Sink was not being used at the time of inspectionCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in third compartment of dish sink was <50ppm chlorine. Keep sanitizer at 50-100ppm if using chlorine. PIC added bleach to water during inspection. Sink was not being used at the time of inspection; however; water was present in sink compartment. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Slight microbial growth present on interior ice machine baffle.
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) Maintain TCS foods in cold holding at 41F or less. -P Several foods in reach in refrig. and in deli case were >41F. Sliced ham/turkey and cheese on top area of make line refrig. unit were >41F. Ham and turkey and cheese were discarded. Turkey/ham and cheese were discarded. The temperature of reach ins reached 41F during inspection. Continue to maintain <41F.
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 3-501.17 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 (Pf) Plastic containers of cut melons; and yogurt were not date marked. PIC informed of labeling requirement.
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.
4-501.11 Maintain equipment in good repair. Shelving in dish area; inside reach-in coolers; and in chemical storage areas are rusty. Cabinets/particleboard shelving in poor repair along front counter. Equipment shall be in good repair. Repair/replace these shelving units and cabinets.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed of floor in dish area and ice machine area.
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.
4-602.11; Core; Ice machine with pink and black microbial film buildup along baffle. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. [REPEAT]; 4-601.11 (A); Priority Foundation; Large metal pan holding smaller equipment/utensils with debris and residue accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pan and utensil items returned for additional cleaning 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.
criticalCode 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-Holding: Several TCS foods at the prep line cold-holding above 41F as shown in above grid. Deli cold-hold unit not functioning; with no TCS foods in it today. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to tall cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Finish repairs to the deli cooler. Recommend having the prep unit serviced to ensure able to hold all TCS foods at 41F and less. Recommend using more metal pans instead of plastic; and use separate pan lids for items that are harder to keep cold; like tall stacks of cheese slices. Ensure TCS foods are 41F and less before placing in top section of prep units to then maintain the temperature. Tomatoes and chicken salad made within 4-hours placed on TPHC. TPHC template provided.
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.
3-302.12; Core; Labeling missing on squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-303.11; Core; Both food handlers wearing bracelets. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
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.
4-903.11(A); (B) and (D); Core; Cleaned cutting boards stored directly on the 3-comp sink faucet head; unclean surface exposed to splash. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Cutting boards moved during inspection.
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.
4-101.19; Core; Knife handle wrapped in aluminum foil. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Remove the foil; if handle damaged discard the knife.
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.
4-602.11; Priority; Observed heavy organic black build-up along the soda machine nozzles and diffusers. EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT must be cleaned at a frequency specified by the manufacturer. CDI- Education provided noted dispensing nozzles recleaned.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The chlorine sanitizing solution reading above 200ppm. Required strength must be between 50 to 200ppm. Using sanitizers above recommended concentrations may corrode equipment and lead to less cleanability. High concentrations can be unsafe and leave an odor or bad taste on surfaces. Follow manufacturer's label instructions. CDI- Chlorine sanitizer diluted to 200ppm
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Noted a dense container of sliced tomatoes cooling in the flip top unit. According to the person in charge; the noted tomatoes were prepped thirty minutes prior to inspection. Flip top coolers do not have the capacity to properly cool foods down. Discussed blast cooling TCS items inside the reach-in freezer prior to placing food in the flip top cooler. CDI- Tomatoes transferred to the reach in freezer unit.
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.
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; Observed some sticky residue along the wire storage racks and shelving near the 3 comp sink area. Floor fan and table top fan with dust/residue accumulation. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and maintain 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.