5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Pan with metal scrub pads are stored in the handwashing sink. Keep the handwashing sink clear and ready for use. Do not store anything in the handwashing sink. Cleaning items were taken to the washing 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.
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; Cold Holding (P) Refrigerator against the dining room wall has Ham 43F; Turkey 41.6F. It is on setting 4 on the internal dial. Temperature setting was adjusted one setting colder upon request. . . Breakfast potatoes inside the walk-in cooler on a metal sheet pan; cooled from a previous day; are 42 degrees F. The speed rack is stored near the door and far from the coldest part of the refrigerator. Today we discussed rearranging the walk-in cooler; to move the cooked food further into the cooler and possibly adding air-curtains.
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 3-501.15 Cooling Methods (Pf) Pasta 79.5F in a plastic container inside the walk-in cooler. Improved cooling methods are needed for the pasta. Recommend adding ice to the pasta in the sink with water flowing over itFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Pasta 79.5F in a plastic container inside the walk-in cooler. Improved cooling methods are needed for the pasta. Recommend adding ice to the pasta in the sink with water flowing over it; to reduce the pasta temperature before storing in the plastic container. . . Assure potatoes cool to 41F. Walk in cooler temperature may need to be lowered and we discussed moving the speed rack with the potatoes further from the cooler door.
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 3-501.16(A)(2) Sautee Station Refrigerator has Cubes of Sausage 48FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Sautee Station Refrigerator has Cubes of Sausage 48F; Diced Ham 42F; Feta Cheese 44F; Shredded Cheese 45F; Diced Vegetable 44F. Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to check food temperatures everyday. Last temperature checks for this unit were four days ago. Doors rub; are collapsing together. Towels placed inside for condensation that was present inside; but currently the cloth towels are dry. Pans of food were also recently rotated for clean pans. Frequent food temperature checks are needed. Contact a repairman if food cannot be maintained at 41F and colder -or- if condensation collects inside. Discussed requirements and recommendations 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.
notedCode 3-603.11 Consumption of Animal Foods that are RawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) There is a Consumer Advisory on the Menu that applies to the Shrimp and Pasteurized Eggs. Consumer Advisory is not appropriate for pasteurized egg or shrimp that is cooked to 145F. Remove the consumer advisory from the menu where it does not apply. Contact corporate. discussed again 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.
notedCode 3-501.15 Cooling Methods (Pf) Boiled Eggs 60F in the top of the make-line refrigerator against the wall. Eggs were cooked earlier today and still cooling. In generalFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Boiled Eggs 60F in the top of the make-line refrigerator against the wall. Eggs were cooked earlier today and still cooling. In general; food that is cooling should not be stored in the top of a prep cooler. Store food that is cooling inside the walk-in cooler or in the lower portion of refrigerator with increased air-flow. If eggs are stored in the top of the refrigerator that are still cooling (above 41F) they should be used within 4 hours. Avoid using the top of the prep refrigerators to cool food. discussed 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.
4-602.13 Nonfood Contact Surfaces (C) Shelves inside the walk-in cooler with gallons of milk are not clean. Food Preparation Sinks need better cleaning with blue dish detergent. Discussed these two areas today for focused 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.
2-102.12 (A) Certified Food Protection Manager (C) Present management is not ANSI certified food protection manager. Additional training is needed so that a person in charge is present that has ANSI certified training such as a ServSafe.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Measuring Spoons are stored in the handwashing sink. Keep the handwashing sink clear and ready for use. Do not put utensils in the handwashing sink. Measuring spoons were taken to the ware washing sink for cleaning.
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 4-501.114 Manual WarewashingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual Warewashing; Chemical Sanitization - Temperature (P) Sanitizer at the ware washing sink and used to fill towel buckets only supplies cold sanitizer. Sanitizer temperature is 64 degrees F. Supply sanitizer within temperature range of 75F to 120F. Ecolab was called during inspection and is scheduled to make the change. Rep tried to determine an exemption to the 75 degree F requirement but has no documentation supporting cold water at this time. He supplied the testing temperature and Safety Data Sheet. He is contacting additional support personnel.
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 3-501.18 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) Tuna Salad; Sliced Turkey and Sliced Ham exceed date marking. Discard food according to date marking. Items were discarded today.
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 3-603.11 Consumption of Animal Foods that are RawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) There is a Consumer Advisory on the Menu that applies to the Shrimp and Pasteurized Eggs. Consumer Advisory is not appropriate for pasteurized egg or shrimp that is cooked to 145F. Remove the consumer advisory from the menu where it does not apply. Contact corporate. discussed 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.
notedCode 3-304.12 (A) Spoon handle is in the apple sauce in the refrigerator. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Spoon handle is in the apple sauce in the refrigerator. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Longer handled serving utensil is needed for the apple sauce. Apple sauce was discarded.
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.
4-602.13 Nonfood Contact Surfaces (C) Shelves inside the walk in cooler have unclean build-up. Upright True Refrigerator in the fruit area is not clean inside around the fans. Clean these food storage areas.
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
6-305.11/6-501.110 Employee phone; beverage cup are stored above cinnamon buns. Designate and use an area for the orderly storage of employees' clothing and possessions. Keep employee items separate from food and clean preparation areas. Trays on the speed rack were reorganized to position employee items on the lowest level. Reorganize the walk in cooler also so that employee food items are not above food served to customers.
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.
criticalCode 3-501.16(A)(2) Two Refrigerators are not holding food at 41 degrees F as required. This is an urgent matter that requires correction. No correction was able to be achieved during today's inspection. Refrigerated Drawer unit under the hood: Turkey 44.8FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Two Refrigerators are not holding food at 41 degrees F as required. This is an urgent matter that requires correction. No correction was able to be achieved during today's inspection. Refrigerated Drawer unit under the hood: Turkey 44.8F; Ham 45.4F; Shredded Cheese 45F; pre-cooked Sausage patties 45F; Raw Chicken Breast 42.1F. . . . Make-Line Refrigerator on wall to dining room: Boiled Egg 42.8F; Sour Cream 42.9F; Tuna Salad from yesterday 45F; Block of Cream Cheese 42.2F. Maintain TCS foods in cold holding at 41F or less. -P If current refrigerators cannot be adjusted; replacement of the refrigerators is needed. Contact me within the week to verify food is held at 41 degrees F.
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 Some shelves inside the walk in cooler have fuzzy microbial growth. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Some shelves inside the walk in cooler have fuzzy microbial growth. Store food in a clean; dry location; not exposed to contamination. Maintain shelves and interior of the walk in cooler free of visible microbial growth and soil. discussed today
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.
3-304.14(D) One soiled wiping cloth held on the low shelf near the cook line. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Store wiping cloths in sanitizer.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Refrigerator has water leaking inside. Pans of food are stored in standing water. Repair is needed. Store food in clean & dry location.
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.