4-602.12 Cooking and Baking Equipment (C) The interior surface of the microwave is soiled with build up. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC cleaned the microwave.
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.
4-602.13 Nonfood Contact Surfaces (C) The surfaces underneath and behind the prep top lids are soiled with food debris. The hood filter panels are soiled with heavy grease and grime accumulation. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to increase cleaning frequency.
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)(2); Priority; Hot dogs in the reach-in unit; which were recently out of refrigeration; were observed at 47F. Maintain TCS foods in cold holding at 41F or less. CDI- hot dogs moved to freezer to rapidly cool. Avoid keeping TCS foods out of temperature control for too long. No points taken today.
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.
4-202.11; Priority Foundation; A plastic food storage container on the clean equipment shelf was observed with multiple; tangible cracks. Multiuse food-contact surfaces shall be smooth; free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- container discarded. Full point taken for repeat violation. 4-501.11; Core; The door to the walk-in freezer is not closing properly which is causing condensation to accumulate and freeze near the entrance. The reach-in freezer at the makeline has a drip inside causing water to accumulate and freeze on the bottom. This affects cleanability and the ability to maintain these freezers in a dry condition. No food is currently stored in the reach-in freezer. Equipment shall be kept in good repair. Repair tickets have been been issued.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; The gasket on the freezer drawer at the cookline had food residue inside. The nonfood-contact surfaces of equipment shall be kept free of food residue; dust; dirt and other debris accumulation. Gasket was cleaned during inspection. All other equipment was observed clean. No point taken today.
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
6-303.11; Core; Two light bulbs are burnt out above the cookline. Ensure adequate lighting is provided (at least 540 lux or 50 foot candles) at surfaces where employees are working with food by replacing bulbs. Half point taken. Please replace all bulbs to avoid full point in the future.
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.
4-202.11; Priority Foundation; Two plastic food storage containers; one on the clean equipment shelf and one holding hot dogs in the reach-in cooler were observed badly damaged and cracked. Multiuse food-contact surfaces shall be smooth; free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- both containers were discarded.
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.
5-501.113; Core; Both outdoor garbage receptacles have broken and missing lids. If held outside; receptacles shall have tight-fitting lids or doors. Repair or replace receptacles. ; 5-501.115; Core; Multiple bags of garbage are stored outside of the garbage receptacles. PIC indicated that receptacles had been full yesterday. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Place garbage inside receptacles now that garbage has been 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Two light bulbs are burnt out above the cookline. Ensure adequate lighting is provided (at least 540 lux or 50 foot candles) at surfaces where employees are working with food by replacing bulbs. No point 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)(1) ; Priority; Hot dogs and hamburgers in the hold hold cabinet were observed holding under 135F. TCS foods shall be held hot at 135F or above. CDI- items voluntarily discarded. Unit is working but product was stacked too high to keep warm. Try separating burgers into more trays so contact with the bottom of the tray keeps them sufficiently hot. Many hot holding trays were not being used.
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.