minorCode 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) Found scoop handle touching product in container of TCS food (Time; temp control for safety). 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Cleaning needed bottom of tall reach in coolers. Equipment 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Some cleaning needed of floors in storage rooms. Facilities shall be cleaned as often as necessary to keep them 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Cell phone on prep table in kitchen. Keep personal items on person or in suitable area. No points taken.
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.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety (TCS) items at 2 make lines observed above 41 F. Cold potentially hazardous food shall be kept at 41F or below. CDI Thermostats on both units adjusted.
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
7-202.12(A) Can of Raid ant killer located in cabinet under coffee station. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. No points taken.-P Removed.
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 3-305.11 Case of food stored on floor of walk in freezer. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Case of food stored on floor of walk in freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Put on shelf at time of 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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shelled (unpasteurized) eggs stored directly on top of ready to eat items inside make unit on egg flat/crate. Raw chicken was stored above ready to eat meatballs and pot roast inside walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Corrected During Inspection - PIC immediately moved these items to proper storage location upon discovery.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils -Pf. Slicer observed with food debris build up along blade and in crevices. Per PIC; slicer has not been utilized today. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC immediately began cleaning slicer once discovered. Half points deducted at the time of inspection. If noted on next inspection full points will be 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.
4-601.11 (A); Priority Foundation; Food storage equipment and plateware; stored as clean on drying rack in back area; observed with visible build up on outsides. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed these items to further clean prior to use.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Corned beef hash and gravy observed cooling in walk in cooler in tightly sealed containers with lids on as well as stacked on top of one another. Cooling shall be accomplished by loosely covering or uncovering the product during the cooling period to facilitate heat transfer from the surface of the food. Corrected During Inspection - Discussed this with PIC to ensure products are in shallow pans; separated into smaller portions; and arranged to provide maximum heat transfer through container walls. PIC was able to uncover products for the remaider of the cooling process.
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.
4-602.13; Core; Bottom of make unit has standing water and debris accumulation in front prep area. 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; Ham (12/5); roast beef (12/5) and mozzarella (12/4) observed with dates that exceed the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - Educated PIC on date marking to ensure the first day the product is opened or prepared is being counted into the date marking system as the first day rather than counting 7 days out. PIC voluntarily discarded these products.
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.