minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Minor cleaning needed on walls near walk-in cooler doors and dry storage room entry. Facility is otherwise very 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.
4-602.11; Core; significant build-up on ice machine basin guard. Equipment such as ice machines shall be frequently cleaned.
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 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. Soiling build-up observed on metal storage racks of milk cartons inside walk-in cooler. Please have these racks thoroughly cleaned.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Significant dust accumulation on ceiling vents and surrounding ceiling tiles.
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.
4-501.11; Core; Gasket on chest milk fridge is loose and falling off the door. Equipment shall be maintained in a state of good repair. Repeat Violation. PIC states gasket was replaced but the door will not hold it in place. Please have this unit or door replaced.
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.
4-501.11; Core; Gasket on chest milk fridge is loose and falling off the door. Equipment shall be maintained in a state of good repair. Repeat Violation. Please have this repaired. CDI: Gasket has been ordered by WCPS; and will be replaced. No points taken at this time.
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 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. Soiling build-up observed on metal storage racks of milk cartons inside walk-in cooler. Please have these racks thoroughly cleaned.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust accumulation on ceiling vents and surrounding ceiling tiles.
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.
4-501.11; Core; Gasket on chest milk fridge is loose and falling off the door. Equipment shall be maintained in a state of good repair. Repeat Violation. Please have this repaired.
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.
4-602.11; Core; Very minor build-up on ice machine basin guard. Equipment such as ice machines shall be frequently cleaned. CDI: Item added to cleaning list.
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; Chicken salad sandwiches and pre-portioned salads on ice are holding above 41F. TCS foods shall be maintained at 41F or below. CDI: Staff removed some food items to the walk-in and nestled remaining deeper in the ice.
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.
4-501.11; Core; Gasket on chest milk fridge is loose and falling off the door. Equipment shall be maintained in a state of good repair. Repeat Violation. No points taken at this time; door is able to close and hold temperature despite the gasket.
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.
6-301.11; Priority Foundation; Soap dispenser is empty. Assure soap is available at the handwashing sink. . . Towel dispenser does not work well. Dispenser does not grip the towels. Restore function to paper towel dispenser; or replace the towel dispenser. . Soap was replaced upon request.
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.
4-501.11; Core; 2 Door Delfield Refrigerator is not working properly. Internal thermometer registers 65 degrees F. Surfaces are nearly warm to the touch. Code is displayed but as two numbers. Door on the right is open; door opens and remains open each time the door on the left is closed. After 30 minutes; internal temperature is significantly lower; code displays as "defrost" and internal thermometer has dropped 25 degrees.
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.
6-501.12; Core; Ceiling and wall near vents are dusty. Maintain physical facilities 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.
3-501.16(A)(1) ; Priority; Square Pizza 118F inside the hot holding cabinet. Maintain pizza at 135F and hotter. Hot Holding Cabinet on the left side of the kitchen is noticeably hotter. Pizza was returned to the oven to reheat.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cart at the end of the buffet Serving Line is not clean. The cart holds plastic utensils; dressings; mustard; etc. Cart may serve as a fomite if children are touching it as they exit the food serving line. Maintain cart and touched surfaces clean and free of build-up. Equipment inside the kitchen is 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.