4-601.11 (A); Priority Foundation; Multiple plates and bowls stored as clean in various areas (expo area; tall reach-in cooler on the cook line; and dish shelving near walk-in cooler 1) soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
3-501.18; Priority; Two containers of risotto (prep date: 1/31) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day max. hold. CDI - Risotto voluntarily 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11; Priority; Salmon may be served undercooked; or cooked to order per customer request. No parasite destruction letter onsite. CDI - PIC obtained parasite destruction letter from supplier. *Note: Facility receives shucked shellfish. Supplier: Waterman's Pride Oysters. Shucked shellfish do not require tags. If live in-shell shell stock is served; tags shall be maintained onsite for 90 calendar days. Contact EHS for additional tag requirements if live in-shell shell stock is served.
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.
4-601.11 (A); Priority Foundation; Numerous plates; plate covers; and bowls stored as clean in the expo area soiled with food and debris. A few pans stored as clean soiled with sticker residue. Sticker residue shall be removed prior to the cleaning process. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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) and (B); Priority; Marinara; Alfredo; Queso; and Nor'easter sauce holding above 41 F on the cook line in an ice bath. Foods removed from the walk-in cooler within the past thirty minutes according to a Chef; and were previously stored in the walk-in cooler at 41 F or below. CDI - Foods moved to chill rapidly in the walk-in cooler/freezer. All foods cooled to 41 F or lower. EHS recommends using shallow pans for foods held in the well on ice; and EHS also recommends using TPHC (Time as a Public Health Control). EHS emailed TPHC procedures to PIC.
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.
4-903.11(A); (B) and (D); Core; Multiple cleaned and sanitized pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying prior to stacking. Air dry completely; then stack.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No Quat test strips available to measure the concentration of sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Test strips obtained.
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.