majorCode 4-302.12 Food Temperature Measuring Devices (Pf)Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Food Temperature Measuring Devices (Pf); No thin probe food thermometer was provided. During the inspection; the thin propane thermometer provided stopped functioning. A thermometer with a thin probe capable of taking temperatures of thin food items shall be provided. VR- EHS returning on 5/22 to ensure a thin probe thermometer has been provided.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Milk cooler gasket facing the seating area is ripped/torn. Equipment shall be maintained in a state of 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.
notedCode 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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Fan pointed toward clean dishes has dust buildup on the cover. Non food contact surfaces shall be kept free of soil residue and other debris.
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
7-201.11; Priority - Spray bottle of window cleaner was on shelf above tomatoes...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly relocating window cleaner.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); A cooler and a hot box were found not operating and out of order. Equipment shall be maintained in a state of 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.
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); There is ice buildup and frost buildup on the walls of the walk in freezer. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean ice buildup off to prevent ice/frost from falling on food.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Chicken and rice were being held in a hot box below 135F (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
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.
majorCode 4-302.12 Food Temperature Measuring Devices (Pf)Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Food Temperature Measuring Devices (Pf); No thin probe food thermometer was provided. Thermometers with sensors inches above the probe tip were provided. A thermometer with a thin probe capable of taking temperatures of thin food items shall be provided. VR- EHS returning on 9/18 to ensure a thin probe thermometer has been provided.
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.
5-501.113(B); Outdoor waste receptacles had doors that were open during the inspection. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
4-501.12 Cutting Surfaces (C); Some cutting surfaces had discoloration and scratching on them. Cutting surfaces with deep scratches or discoloration shall be resurfaced or replaced so they can be efficiently 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 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Fan pointed toward food prep area has dust buildup on blades. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
3-501.13; Priority Foundation; One tray of frozen crispy tacos w/beef found on speed rack near cooking equipment. When asked; PIC stated that the speed rack was removed from freezer about 10 minutes ago and tacos were going to be placed in the oven within a few minutes. TCS foods shall be thawed under refrigeration; completely submerged under running water; or cooked while frozen. CDI- Tacos were placed in 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.
4-502.11(B); Priority Foundation; Digital thermometer has low battery and displays "LL.L" when turned on. Both dial top thermometers were reading 0.0F when placed in ice water (should read 32.0F). Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. VR- Dial top thermometers were adjusted during the inspection and EHS will return to verify that the digital thin probe thermometer is functioning properly. See additional notes below.
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.
4-501.11; Core; There is an active slow drip in the 2-door reach in cooler (MAXIMO #35639). Equipment shall be maintained in a state of good repair and condition. PIC stated that there is an active work order for this unit to be repaired. Follow up with maintenance to ensure this unit is repaired or 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.
4-204-112; Core - Walk-in cooler exterior thermometer was not functioning and no accurate thermometer was inside cooler...Mechanical refrigerators shall have a thermometer located on exterior or inside unit in the warmest part...Repair exterior cooler thermometer or provide one inside that is accurate to plus or minus 3 degrees F. Air temperature must be 41F or less inside cooler.
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.
4-501.11; Core - Some refrigerator/freezer interior racks had rusty ends...Food service equipment shall be kept in good repair...Replace the rusty racks.; 4-502.11(A) and (C); Core - A few food containers had cracks...Food service utensils shall be kept in good repair...CDI by discarding containers.
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 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 - Observed soiled door sides; gaskets and handles of reach-in freezers; serving line side metal extensions and near lights (food splatters; surface rust); edges/undersides of food prep tables...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.114; Core - Trash dumpster drain had no plug...Trash/recycling receptacles with drain holes shall have plugs in place...Replace missing drain plug.
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.
6-501.11; Core - In food dry storage room; observed cracks in floor corner grout in various places. Caulk was hanging in corner of one side of vent hood...Physical facilities shall be kept in good repair...Seal cracks in floor corners; and replace damaged hood caulk.; 6-501.12; Core - Ventilation hood filters and several ceiling vent grates/covers were dusty/soiled; and a few ceiling light shields were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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 black and pink mold build-up/slime was in upper interior part of ice machine...Equipment such as ice machines shall be cleaned frequently enough to prevent accumulation of mold and soil...Increase cleaning frequency of ice machine.
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 - Several cold TCS* foods in 1-door upright refrigerator (yogurt; shredded mozzarella cheese; cheese sticks) and deli turkey in food prep sink were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding some TCS* foods and properly refrigerating the others.
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
7-201.11; Priority - Spray bottle of window cleaner was on shelf above apples...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly relocating window cleaner.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - The 1-door upright refrigerator was not maintaining TCS* foods at 41F or less (air temperature was 62F)...Equipment for cooling and cold TCS* foods shall be sufficient in number and capacity provide proper food temperatures (41F or less)...CDI removing TCS* foods and placing in other properly functioning refrigeration.
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 - A gasket on one hot holding cabinet door was damaged/missing...Food service equipment components such as doors; seals; etc. shall be kept intact and tight...Replace the missing/damaged 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.
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 - Observed soiled door sides; gaskets and handles of reach-in freezers; serving line side metal extensions and near lights (food splatters; surface rust); and napkin holder exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.111; Core - Brown trash dumpster was cracked and rusted through; and leachate stains were on pavement coming from dumpster...Trash and recycling receptacles shall be kept in good repair...Replace the damaged dumpster with one that is intact and in good repair.
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.
6-501.11; Core - Ceiling light fixture in laundry room was burned out...Physical facilities shall be kept in good repair...Replace the burned out light fixture.; 6-501.12; Core - Several ceiling tiles and vent grates/covers were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.