4-602.13 Walk in cooler wire shelving left side has soil build-up. Non-food contact surfaces shall be clean to sight and touch.
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
7-102.11 (Pf) Sanitizer spray bottle not labeled at drink station. 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. Labeled at time of inspection.
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.
4-602.13 Black rolling cart has soil/grease build up. Non-food contact surfaces shall be clean to sight and touch.
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 2-401.11 (A)Employee beverage above make line. Employees’ beverages shall be stored covered and below and away from foodEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A)Employee beverage above make line. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils. Note: Drink has lid on. no points taken.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 (Pf) Sanitizer spray bottle not labeled at drink station. 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. Labeled at time of inspection.
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.
3-304.12 (B) Found knife laying in food and touching product in container of food on make line. Store in product with handles up and extending out of foods.
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 3-501.13 Thawing (Pf) Red snapper and salmon observed thawing in sealed reduced oxygen packaging that states on the package that the product shall be removed from the package prior to thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Red snapper and salmon observed thawing in sealed reduced oxygen packaging that states on the package that the product shall be removed from the package prior to thawing. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Corrected During Inspection - Discussed this with PIC who then advised employees to cut open the packaging to introduce air into the product.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Pizza boxes that are stored in small space behind the side of the walk in cooler are stored directly on floor. 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.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors underneath dish machine and ice machine have debris build up. Walls behind cook line and fryers have debris build up. Physical facilities shall be maintained and kept 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.
notedCode 3-501.13 Thawing (Pf) Spinach observed thawing at room temperature on prep sink drainboard upon arrival for inspection. Products shall be thawed under refrigeration or under cold running water. Corrected During Inspection - PIC immediately placed product under cold running water to complete thawing process.Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Spinach observed thawing at room temperature on prep sink drainboard upon arrival for inspection. Products shall be thawed under refrigeration or under cold running water. Corrected During Inspection - PIC immediately placed product under cold running water to complete thawing process.; Repeat; Corrected During 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.
3-302.12 Core; Food storage containers are not properly labeled to identify the contents of the container. 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. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Facility has several food storage containers that are cracked and chipped. Multiuse food contact surfaces shall be smooth; free of breaks/cracks/chips; and free of crevices. Corrected During Inspection - Advised PIC to remove these items and discontinue use.; Corrected During Inspection 4-501.11 Core; Reach in at cook line is not operational. Facility is using plastic portion cups for sink stoppers. Equipment shall be in good repair and proper adjustment. Maintain equipment in good repair.
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.
Ice build up observed inside reach in freezer. Shelving above shelving closest to handwashing sink near oven has dust buildup. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
3-501.18; Priority; Facility has failed to discard tomato sauce that bears a prep date or 12/6. Facility also had 3 large 5 gallon buckets of tomato sauce observed between 47-57 F in the walk in cooler that beared at date of 12/13 on the container; but per PIC this items was prepared today. Inspector stressed the importance of proper cooling as this has been a violation previously; but PIC was adamant that the date on the container was not accurate. Corrected During Inspection - PIC immediately removed the product from the walk in cooler in order to utilize ice bath and ice wands for further cooling and corrected the date marking sticker.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Tomato sauce; per PIC that were cooked and cooled today; are cooling in large; deep 5 gallon containers. Cooling shall be accomplished by using shallow pans; smaller portions; using rapid cooling equipment; stirring the food; utilizing an ice water bath; and using containers that facilitate head transfer. Corrected During Inspection - PIC immediately removed these containers and placed them into ice baths or utilized ice wands for further cooling.
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.
3-501.13 ; Priority Foundation; Salmon observed in the walk in cooler in sealed reduced oxygen packaging that directly states on the package that the product shall be removed from the reduced oxygen environment prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen packaging prior to thawing. Corrected During Inspection - PIC removed the product to cut open the packaging in order to introduce air to the product.
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.