4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusted shelving observed inside reach in cooler. Equipment shall be maintained in good repair and proper adjustment.
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Large bucket stored inside basin of handwashing sink upon inspectors arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC immediately removed item from handwashing sink making it accessible for handwashing by employees.
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.
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) At the time of inspection; ready to eat/temperature control foods such as cooked lamb curry; cooked green chicken; and cooked butter chicken were not properly date marked to indicate when the products were cooked. TCS/RTE foods that remain under refrigeration for more than 24 hours shall be date marked to indicate when the products were opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC was able to reference proper dates at commissary location and dated items at time of inspection. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Chickpea curry inside reach in cooler were dated for 6/23; which exceed the 7 day shelf life. TCS/RTE foods that exceed the 7 day shelf life shall be discarded. Corrected During Inspection - PIC was able to reference proper dates at the commissary location; which showed this date to be inaccurate. Discussed removing old stickers and ensure proper dates on TCS/RTE food 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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of rice and bags of rice stored directly on floor underneath shelving at cook line. Food shall be stored at least 6 inches off of floor in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of rice and bags of rice stored directly on floor underneath shelving at cook line. Food shall be stored at least 6 inches off of floor in a clean; dry location where they are not exposed to splash; dust; etc. Corrected During Inspection - PIC relocated these items to proper storage area.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gaskets on reach in cooler are in poor repair. Prep sink is not properly sealedCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gaskets on reach in cooler are in poor repair. Prep sink is not properly sealed; therefore is creating leak onto floors underneath. Rusted shelving observed inside reach in cooler. Equipment shall be maintained in good repair and proper adjustment.
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 solution measured 500ppm. Chlorine sanitizing solutions shall measure 50-200ppm. CDI-Solution was 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of cleaner was not labeled with contents. Working containers of chemicals shall be labeled with the common name of the material. CDI-Bottle was 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.