notedCode 3-501.16 (A)(2) Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. (P) Flip-top cooler holding at 55F. Buffalo chicken stored in cooler holding at 46F. Buffalo chicken was placed in this cooler this morning. CDI: Chicken moved to blast cooler to rapidly return to temperature. Please have cooler assessed by repair tech.
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 4-204.112 Temperature Measuring Devices-Functionality: (A) In cold/hot holding unitsEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 Temperature Measuring Devices-Functionality: (A) In cold/hot holding units; a thermometer sensor shall be located in the warmest part of a cold hold unit and in the coolest part of a hot hold unit. (Pf) Several in-use reach-in cooler units are to be missing a internal thermometers. EC Wall will return in 10 days to ensure thermometers have been added.
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.
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; Cleaning needed on exterior surfaces of grill line equipment; particularly equipment near fryers as grease is accumulating in these areas. Water pooling inside reach-in cooler. Minor food debris and cleaning needed inside reach-in equipment. Nonfood-contact surfaces shall be kept clean. Overall cleanliness of equipment noted. No points taken.
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 3-101.11 Food shall be safe for consumptionContamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11 Food shall be safe for consumption; unadulterated and honestly presented. (P): Several containers of strawberries with fuzzy growth visible. CDI: Food discarded.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food debris build-up observed on meat slicer in hard to reach crevasses of equipment. Food debris build-up observed on wall mounted potato slicer. CDI: Food contact equipment disassembled to be 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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf): Facility did not have the correct test strips for their quaternary ammonia sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification Required: Please send Peri Wall a photo of Quat test strips at (984) 220-7242 within 10 business days.
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; Food debris observed inside reach-in cooler gaskets. Nonfood-contact surfaces shall be kept clean. Overall cleanliness of equipment noted. No points taken.
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 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Opened honeybun stored on soiled meat slicer inside kitchen prep area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Hand towel dispenser is empty in pizza prep area. CDI: Towels replaced.
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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; (P) Soiling build-up observed on meat slicer blade and hard to reach areas of equipment components. CDI: Disassembled to be cleaned during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Significant amount of date marking stickers left on multi-use containers stored as clean. CDI: Items taken to have stickers removed and thoroughly cleaned. Continuation of this violation will result in full points taken.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few live flies observed in kitchen area. Premises shall be maintained free of pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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; Thorough cleaning needed inside all reach-in units; and on shelving. Debris collecting inside reach-in units. Several reach-in units have standing water with floating food debris inside. Nonfood-contact surfaces shall be kept clean. Full points taken due to history of repeat violation.
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) Walls in the kitchen need cleaning.
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 4-302.12 Thermometer is not available to the employees cooking raw meatEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Thermometer is not available to the employees cooking raw meat; hamburgers and chicken breasts. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Today; several digital thermometers were ordered; with scheduled deliver tomorrow. Employees were educated in use of a thermometer to check food temperature today.
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.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Chair is blocking the handwashing sink. Do not store the chair in front of the handwashing sink. Chair was moved and discussed.
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 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. Refrigerators are heavily soiled. Two refrigerators have wet towels inside with green microbial growth. Salad refrigerator lid is not clean. Refrigerated drawers have black build up inside and on front surfaces visible when drawers are opened. Extensive cleaning is needed. Manager Brittany agrees each refrigerator will receive a deep cleaning. . . Food Preparation Sink with the slicer is not clean in areas. Assure plastic wrap is moved to facilitate cleaning and interior sink basin and back splash are cleaned after each use. After cleaning and rinsingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. Refrigerators are heavily soiled. Two refrigerators have wet towels inside with green microbial growth. Salad refrigerator lid is not clean. Refrigerated drawers have black build up inside and on front surfaces visible when drawers are opened. Extensive cleaning is needed. Manager Brittany agrees each refrigerator will receive a deep cleaning. . . Food Preparation Sink with the slicer is not clean in areas. Assure plastic wrap is moved to facilitate cleaning and interior sink basin and back splash are cleaned after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. . . Dough Table; table opposite the ovens needs effective cleaning on top surface. Minimize storage on the table top. Cleaning was started during today's inspection.
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) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Walk in Cooler is not holding food at 41F as required: Three Lexans of cooked Chicken Wings are 43F. Cooked Brisket 43.3F. Impossible Taco Meat 42.2F. Buffalo Chicken Dip 42.9F Diced Chicken 49F; Shredded Cheese 43F; Raw Chicken 42.7F. Monitor food temperature. Maintain refrigerated food at 41F and colder. Sticker with required food temperature was added to the exterior of the cooler. Adjustment was made to the setting of the walk in cooler to adjust it to 37.5 degrees F. Cooked Chicken; Brisket; guacamole was discarded.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Some ready to eat; cooked refrigerated food exceeds date marking. Discard food appropriately and as labeled. Chicken Wings labeled use by yesterday's date were discarded upon request. Guacamole that exceeded date marking was discarded. Unlabeled chicken wings were discarded. Buffalo Chicken Dip labeled use by 4 days ago was discarded.
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 3-501.15 Cooling Methods (Pf) Recently cooked chicken wings were transferred to a plastic Lexan with chicken greater than 6 inch deep to cool. Since the walk in cooler is holding food above 41FFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Recently cooked chicken wings were transferred to a plastic Lexan with chicken greater than 6 inch deep to cool. Since the walk in cooler is holding food above 41F; chicken will not cool to 41F inside the cooler. Also; chicken shall remain on shallow pans to cool that allow air flow. CDI: Chicken was placed inside the blast chiller upon request.
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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Speed Racks inside the walk in cooler used for uncovered food are not clean. Refrigerators with uncovered food (including bread pudding) are heavily soiledContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Speed Racks inside the walk in cooler used for uncovered food are not clean. Refrigerators with uncovered food (including bread pudding) are heavily soiled; not clean. Pan of uncovered cherries are stored inside pooled water in the lower portion of the Buffalo Chicken Dip Refrigerator (discarded today). Maintain food clean and protected from contamination. Clean all equipment used to store food; especially if it is used for uncovered food.
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 4-601.11 (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; and Utensils (C) Equipment is not clean. Shelves; surfaces; equipment; can opener mount; tortilla chip table; etc are soiled. Extensive cleaning is needed.
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) Walls in the kitchen need cleaning.
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 containers stored as clean have stickers and labels on them. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: Items moved to be 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 3-302.15 Washing Fruits and Vegetables (C): Several avocados with produce sticker left on them after washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cutOther
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C): Several avocados with produce sticker left on them after washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf): Facility did not have the correct test strips for their quaternary ammonia sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification Required: Please send Peri Wall a photo of Quat test strips at (984) 220-7242 within 10 business days.
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; Thorough cleaning needed inside all reach-in units; and on shelving. Debris collecting inside reach-in units. Several reach-in units have standing water with floating food debris inside. Nonfood-contact surfaces shall be kept clean. Full points taken due to history of repeat violation.
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 3-101.11 Food shall be safe for consumptionContamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11 Food shall be safe for consumption; unadulterated and honestly presented. (P): Several produce items (tomatoes; jalapenos; and zucchini) contaminated with fuzzy growth. CDI: Food discarded.
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.
4-703.11; Priority; Facility high-temperature dish machine is not reaching a utensil surface temperature of 160F after several runs through the machine. There is an error code present alerting to a low-washing temperature. Equipment food-contact surfaces shall be sanitized reaching a surface temperature of 160F or above in a hot-water mechanical system. Verification required: REHS will return to ensure that dish machine is fixed and sanitizing properly. ; 4-601.11 (A); Priority Foundation; Few date-marking sticker residue observed on clean dishes. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.; 4-602.11; Priority; Debris build-up on facility deli-slicer. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Meat slicer disassembled to be 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.
3-501.16(A)(1); Priority; Containers of burger patties holding below 135F on grill surface. TCS foods shall be maintained hot at 135F or above. CDI: Burger patties discarded. This violation is a repeat of last inspection. Continuation of this violation will result in full points taken.
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.
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 TCS foods inside flip-top coolers and reach-in units are not reaching 41F or below (see above chart). TCS foods shall be maintained at 41F or below. CDI: Foods moved to walk-in cooler/discarded. Full points taken due to repeat cold-holding violations on the prior three inspections.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Facility is tightly wrapping cooling food items in plastic wrap before they reach 41F (blanched fries; wings; etc.). Observed condensation forming on the surface of thick plastic layer. Cooling shall be accomplished by placing the food in shallow pans; separating the food into smaller portions; using rapid cooling equipment; stirring the food placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; other effective methods. CDI: Food items moved into smaller portions to allow heat transfer. Please refer to provided cooling method guidance and utilize blast cooler for these thicker products.
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.
3-501.13; Priority Foundation; Sealed bags of brisket thawing inside a water bath at 82F. Thaw in refrigeration or submerged under cool running water at 70F or below. Do not allow the temperature of ready-to-eat or cooked food to rise above 41F. CDI: Food moved to thaw under refrigeration. No points taken at this time.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few live flies observed in kitchen area. Premises shall be maintained free of pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Pallet of bread rolls stored underneath handwashing sink and exposed to splash from handwashing. Food shall be protected from contamination by storing food in a clean; dry location away from splash or other contamination. CDI: Bread moved.
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.
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; Thorough cleaning needed inside all reach-in units; and on shelving. Debris collecting inside reach-in units. Nonfood-contact surfaces shall be kept 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.
6-501.12; Core; Dust build-up on ceiling panels in kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. Overall facility cleanliness has improved.
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; Pan of burger patties holding below 135F on stove top. TCS foods shall be maintained hot 135F or above. CDI: Burger patties discarded; new patties made and held at 135F.
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.
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; Two containers of pico and guac holding above 41F inside reach-in drawers. TCS foods shall be maintained cold at 41F or less. Noted drawers being propped open after use; allowing cold air to escape. CDI: Drawers pushed closed and food temperature lowering. Please have hinges and gaskets checked to make sure the doors are not catching. Half points taken due to all other TCS items remaining in temperature.
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; Cleaning needed inside reach-in units; and on shelving. Nonfood-contact surfaces shall be kept clean. Overall cleanliness improvement noted.
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; Black residue growth behind wall of dishwashing machine and around Ecolab sensor. Physical 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.
6-501.113; Core; Brooms are stored in the kitchen. One broom handle overhangs a prep refrigerator. Store brooms where they will not contaminate food or equipment.
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.
2-401.11; Core; Employee beverages in the kitchen are uncovered. One is stored uncovered on the cooking line above a refrigerator. Store beverages covered in low or separate designated location.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
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; Pre-cooked Brisket in water thawing is as warm as 68F. Do not allow ready-to-eat food to rise above 41F during thawing. Brisket was moved to the walk-in cooler. . . Pizza Station refrigerator on the left is pooling water inside and not holding food at 41F in the top. Most of temperature problems are likely due to storage. Portioned chicken 50.5F is stacked above the rim of the pan. Buffalo Cheese 46.3F is in a shallow metal pan. Monitor food temperature and maintain at 41F and colder. Top layers of portioned chicken & cheese were discarded.
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.
3-501.13 ; Priority Foundation; Six sealed bags of cooked Brisket are thawing in food prep sinks. Temperature of meat is 68 degrees F on one package. Thaw in refrigeration or submerged under cool running water. Do not allow the temperature of ready-to-eat or cooked food to rise above 41F. Last inspection; I observed brisket in the same sinks in hot water with meat at 84F. When thawing cooked/ready-to-eat food; do not allow the food to rise above 41F. Brisket was taken to the walk-in cooler 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.
4-502.11(A) and (C); Core; Chip Container / Lexan is badly broken. Do not use broken food containers. Plastic could contaminate the food. Two broken Lexans were replaced & discarded today. . Both Pizza Station Refrigerators are pooling water inside. Repair is needed.
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; Can Opener is heavily soiled. Take apart for regular cleaning. There are many metal fragments that indicate blade is not sharp. Knife sharpening company is likely skipping the can opener; manager will have the blade sharpened and can opener was cleaned during inspection. . . Continental Drawer Refrigerator is heavily soiled. Remove accumulated dust & build-up from interior. Extensive cleaning of refrigerators along the cook line are needed.
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.