notedCode 4-501.114(A)Dish machine chlorine solution not at 50ppm. Mechanical Warewashing shall be at correct concentration of chemical sanitizer solution. A chlorine solution shall have a minimum temperature that depends on its concentrationCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114(A)Dish machine chlorine solution not at 50ppm. Mechanical Warewashing shall be at correct concentration of chemical sanitizer solution. A chlorine solution shall have a minimum temperature that depends on its concentration; 50-200ppm. ECOLAB contacted during inspection. Dishes moved to three compartment sink sanitizer basin during 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.
3-302.12; Core; Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food. This includes food in bulk container such as flour and food in working container such as oils or spices in small containers or squeeze bottles on the cook line. Large flour; cornstarch bins missing labels. Labels added to items during inspection.
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.
minorCode 4-601.11 Hood on fryer side soiled with greasy residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 Hood on fryer side soiled with greasy residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this area more frequently.
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.
6-301.14; Core; 0 points; No handwashing sign present at handsink in server drink area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI-Handwashing sign provided to PIC.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Tag for the container of oyster shellstock in the walk-in cooler was not kept with the shellstock batch (tag had been removed and placed in tag storage container). If shellstock are removed from their original container; the tag from that batch must remain with the shellstock to ensure that they are not comingled with shellstock from another container. Verification Required; Inspector will return on 5/22 to ensure tags are kept with their associated shellstock batches until the last item from the batch is sold. 3-402.12; Priority Foundation; Unable to verify that salmon offered undercooked was either aquacultures & pellet-fed or frozen to a time and temperature required to destroy any parasites. No parasite destruction letter was available and no manufacturer packaging was available to review. If raw or partially cooked fish are served; a written agreement or statement from the supplier must be available stating that the fish are aquacultured and pellet fed to ensure they are not exposed to parasites. Verification Required; Please obtain a letter from the fish supplier stating that the fish are aquacultures and pellet fed OR frozen to required time and temperatures to destroy parasites.
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.
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; Roasted tomatoes; pimento cheese; sausage; and sliced meats in the prep cooler on the cook line were measured at 41-45F. TCS foods shall be maintained at 41F or below. Recommend having cooler serviced to ensure proper function. Recommend using metal pans for top section of cooler for best cold temperature transfer to foods. Verification Required; Inspector will return on 5/22 to ensure cooler is holding foods at 41F or below. 3-501.16 (A)(2) and (B); Several containers of fries that were blanched yesterday were held on the prep table to be used for today's lunch service. The fries were measured at 60F. PIC stated that the fries are held on the counter for lunch service and any fries not sold are placed back in the walk-in cooler. TCS foods shall be held at 41F or below. Fries that are held at room temperature for several hours should never be placed back in the walk-in cooler for later use. Recommend using Time Control for the fries held at room temp for lunch or dinner service (Time as a Public Health Control; TPHC). Under this plan; the fries may be pulled from the walk-in cooler and held on the prep table during busy periods. Fries may be held for a maximum of 4 hours (or 6 hours if the fries are held under 70F; depending on temperature of the kitchen). Written procedures must be held onsite for this process and the fries must be time marked. Any fries that remain unsold after the time limit MUST be discarded and may never be saved for later use. Alternatively; the fries may be held in the walk-in cooler or reach-in cooler at 41F. Sent PIC a procedure form for TPHC. Verification Required; Inspector will return on 5/22 to ensure a proper control system for the fries has been implemented.
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; Fries blanched this morning were cooling at room temperature on a speed rack in the kitchen. Fries were measured at 68F at 11:09am and remained at 68F by 11:50am. After blanching; fries may remain on speed rack for a short time but shall be cooled using effective cooling methods such as placing the speed rack in the walk-in cooler; in the freezer; using ice baths; using cold air flow; etc. Verification Required; EHS will return on 5/22 to ensure proper cooling methods have been implemented. 3-501.15; Priority Foundation; Meats that were sliced this morning were stored in deep containers in the walk-in cooler with other containers stacked on top of them. Foods shall be cooled in shallow containers using fast cooling methods. Foods must have access to cold air flow. Cool these meats in shallow pans and do not stack other containers on top of them. Verification Required; EHS will return on 5/22 to ensure proper cooling methods have been implemented.
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.
3-302.12; Core; 0 points; Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food. This includes food in bulk container such as flour and food in working container such as oils or spices in small containers or squeeze bottles on the cook line.
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.