notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Exterior of meat slicer ( no food contact portions such as base and exterior of sharpening housing ) needed additional cleaning.observed some meat debris from ready to eat bulk meats post slicing.
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 7-201.11 Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed aerosol butane canister stored on top of lowboy reach in cooler near food and utensils. CDI by relocating butane bottle to a new location on bottom shelf of table in front walk in
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.
notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked fish in individual packages stored in deep metal pan at a temperature of 60F 4 hours into cooling. CDI by removing cooked fish from plastic bags and spreading on a sheet tray to cool inside 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.
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) Coleslaw; French onion soup; fish; spinach dip; and seafood soup on bottom shelf inside two door reach in cooler observed between 44-45 F. Ground beef; sliced cheeses; and leaf lettuce inside make unit observed between 44-50 F. Cut green tomato and raw chicken inside bottom of make unit cooler at cook line observed between 42-44 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - The ambient temperature of the two door reach in cooler was observed at 40-41 F. All TCS items on the bottom shelf were not maintaining at 41 F or less; which could be due to lack of air flow from the fan at the top of the unit to the bottom. Inspector suggested adjusting temperature lower for this unit to ensure 41 F is able to be maintained throughout. Items were relocated to the walk in cooler to rapidly cool down to 41 F. Leaf lettuce was stored inside water inside make unit. Discussed ensuring cold water is utilized for this product if it is stored in water. Ground beef and cheeses are located in the make unit directly behind the grill; which could be making the temperatures increase during busy times of operation. These items were relocated to cool back to 41 F or less. All products were relocated to cool back down to 41 F.
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) Two containers of cooked beef were observed inside the two door reach in cooler; next to reach in freezer; with a prep date of 7/11/25. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Provide a date mark for TCS/RTE items if they are placed into freezer and then moved to refrigeration to thaw for future use. Corrected During Inspection - Upon discussion with PIC; it was discovered that this product was placed into freezer after it was initially prepped. PIC stated that this product was removed from the freezer and placed into the reach in cooler on Sunday. Inspector provided guidance on date marking these products to ensure the 7 day shelf life is being tracked.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Scoops without handles observed in dry food product inside bulk bin as well as cooked food inside make unit at cook line. In-use utensils for food shall be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure scoops have handles and are not placed directly in the food product.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 ; Priority Foundation; Fish was tightly wrapped in plastic and stacked in a deep pan after cooking. Quickly cool foods after cooking. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Fish was unwrapped; and spread out on a shallow pan; and moved to walk in cooler to cool. .
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Several containers of test strips available had expired. An accurate method of determining sanitizer concentration shall be available. Please obtain new chlorine test strips. Verification will occur 7/26/24.
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; Cheese in the first prep cooler was holding 42-48F. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Cheese was voluntarily discarded. Cheese was stacked over fill line. Recommend storing extra containers of cheese below; and replacing as needed; rather that overfilling one container.
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; Priority Foundation; Three spray bottles of chemicals were unlabeled near the dish machine. Working containers of toxic materials must be labeled with the common name of the material. CDI-Bottles were labeled.
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.
3-304.14; Core; Several soiled and wet wiping cloths were stored on prep tables and cutting boards throughout the kitchen. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Cloths were moved to the soiled laundry container; and clean ones were placed in sanitizer buckets.
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.