4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Please have cutting boards replaced on small two door fliptop unit.
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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Handwashing sink is being used to store a container of sanitizer and a container of dawn powerwash spray . CDI: Items removed at inspectors request. Do not store items inside handwashing sink. This is the only sink on the truck and must be available for proper handwashing at all times. Full points taken due to repeat violation.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Beef inside small three compartment counter top steam table is hoping at 98F. CDI: Food reheated on stove top to 165F.
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 2-301.14 When to Wash (P) Upon entry to the truckHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Upon entry to the truck; it was observed that the handwashing sink had not been used due to the water not being on for this sink; and several items stored inside the handwashing sink basin preventing its use. When asked; available staff stated they washed their hands in a nearby hospital building; but did not wash once getting into the truck despite having to walk through the hospital building and parking lot. CDI: PIC informed of staffs unawareness for proper handwashing procedures. EC Wall emphasized to PIC and available staff that handwashing is crucial for preventing food borne illness.
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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Handwashing sink is being used to store a bulk container of soap and dawn dish soap. CDI: Items removed at inspectors request. Do not store items inside handwashing sink. This is the only sink on the truck and must be available for proper handwashing at all times.
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 4-601.11(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. Hood ventilation system over grill station is in need of 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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Handwashing sick is full of dishes and utensils. CDI: Items removed. EC provided guidance on handwashing sink usage. You cannot store inside a handwashing sink.
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.
3-501.16(A)(1); Priority; Rice inside small counter-top hot-hold unit is holding below 135F. TCS foods shall be maintained hot at 135F or above. CDI: EC Wall asked that food be reheated to 165F on stove top.
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.
3-501.16 (A)(2) and (B); Priority; TCS foods inside flip-top cooler holding above 41F. Ambient air reaching 43F. TCS foods must be maintained at 41F or below at all times. CDI: Temperature gauge adjusted down to below 40F and EC Wall observed the temperature of TCS foods lowering after coming back from writing the report.
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.
3-501.16(A)(1); Priority; TCS food items inside small counter-top hot-hold unit is holding below 135F (see above chart). TCS foods shall be maintained hot at 135F or above. CDI: Unit adjusted up and food reheated to 165F.
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; TCS foods inside standing reach-in and flip-top cooler holding above 41F (see above chart). TCS foods shall be held cold at 41F or below. CDI: REHS had PIC fill empty container gaps inside flip-top cooler to trap cold air inside the unit and to keep the lid closed when not in use. Unit temperature lowering. Standing reach-in is set at the maximum temperature; and event is only 3 hours long. REHS had PIC place food on a 4-hour time hold inside this unit. Please have this reach-in checked for potential freezing up inside equipment or other problems; and if this doesn't help; we can consider a 4-hour procedure for future events.
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.