4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior ice machine baffle had accumulations of orange slime along the corners and rear. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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
7-207.11 Restriction and Storage - Medicines (P) Employee medication stored with food items on shelving above back flip-top cooler. Medications shall be stored to prevent contamination of food and equipment. CDI: Medicine relocated.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior ice machine baffle had accumulations of orange slime along the corners and rear. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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 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 (P) Turkey and lettuce were maintained above 41F in the prep line flip-top. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food was moved to walk-in cooler to cool to 41F. Avoid double panning in the flip-top 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of lettuce; salsa; cooked peppers; and sausage (10/26) were not labeled with dates of preparation or were maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Food voluntarily discarded by PIC.
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.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods (Pf) Facility food probe thermometer was not calibrated. CDI: Facility ordered digital thermometer. Thermometer calibrated. Zero points deducted.
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
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible (Pf) Facility thermometer for high-temperature dish machine was nonfunctional. CDI: Facility was already aware of this issue and had ordered a new thermometer this week. Zero points deducted.
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 6-303.11 Intensity - Lighting (C) Multiple lights were broken or nonfunctional within kitchen dish area. Lighting shall be at least 10 foot candles above the floor in walk-in refrigeration units and dry-food storage areas. Lighting shall be at least 20 foot candles inside reach in refrigeration units and warewashing stations. Lighting shall be 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knivesFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Multiple lights were broken or nonfunctional within kitchen dish area. Lighting shall be at least 10 foot candles above the floor in walk-in refrigeration units and dry-food storage areas. Lighting shall be at least 20 foot candles inside reach in refrigeration units and warewashing stations. Lighting shall be 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; and saws. Repair or replace lights. Repeat; half-points deducted due to repairs of previously damaged lights.
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 3-501.16 (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 (P) Yoghurt and cream cheese in expo flip top were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food was moved to walk-in cooler to cool to 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of lettuce and salsa were not labeled with the date of preparation within walk-in cooler. Container of meatballs (labeled 11/14) and container of shredded cabbage (labeled 11/17) were maintained beyond 7-days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. Meatballs; lettuce; and cabbage were voluntarily discarded by PIC. Salsa was labeled by PIC.
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.
2-402.11 Effectiveness - Hair Restraints (C) Food employee was not wearing a hair restraint in back kitchen. Food employees shall wear hair restraints. Ensure food employees wear hair restraints.
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 6-303.11 Intensity - Lighting (C) Multiple lights were broken or nonfunctional within kitchen dry storageFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Multiple lights were broken or nonfunctional within kitchen dry storage; exhaust vent make line; and dish area. Lighting shall be at least 10 foot candles above the floor in walk-in refrigeration units and dry-food storage areas. Lighting shall be at least 20 foot candles inside reach in refrigeration units and warewashing stations. Lighting shall be 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; and saws. Repair or replace lights.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed two boxes of food (lamb weston) on the floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - PIC put the boxes on the shelf. Second repeat violation; full credit taken.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed one box of food (fries) on the floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - food employee put the box of fries on the shelf.
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.
4-903.11(A); (B) and (D); Core; In clean dishes area found several metal containers that were stacked together while still wet inside. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
4-501.12; Core; Observed that one of two white cutting boards has deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizer or discarded if they are not capable of being resurfaced. Replace/resurface cutting board on prep cooler in the kitchen. The other cutting bord on the smaller flip top cooler was replaced since last inspection; according to PIC.
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.