notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw ground turkey and pork ribs were stored above fully cooked food items in the walk-in cooler. Raw fish was stored below raw pork items in the walk-in cooler. Food items must be stored according to the final cook temperature. Food items must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 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; Nonfood Contact Surfaces; and Utensils (C) Clean the display cases to remove the dried blood. Clean the vents to remove the dust. Clean Equipment at a frequency necessary to remove debris.
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.
2-402.11 Effectiveness - Hair Restraints (C) The employee was wrapping ground beef but did not have a beard guard. Employee must wear effective hair restraints.
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.
3-302.11(A)(1) Raw hamburger meat was stored on a speed rack above fully cooked meat products. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI... The raw meat was placed below the fully cooked products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-201.11 Glass cleaner was stored on a shelf facing the single-service meat trays. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Glass cleaner was stored on a shelf facing the single-service meat trays. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P CDI... The bottle of glass cleaner was placed away from the single-service meat trays.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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) Clean the floor in the walk-in cooler to remove the debris. Clean the floor at a frequency necessary to remove the debris.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the vents in the meat market to remove the dust. Clean Non-Food Contact Surfaces must be cleaned at a frequency necessary to remove the dust.
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 3-305.11 Noted cases of frozen food stored underneath the storage racks in the walk in cooler. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Noted cases of frozen food stored underneath the storage racks in the walk in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
4-501.11; Core; Noted gasket on the walk-in cooler are torn. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted one of the meat grinders is no longer working. Person in charge has placed a work order and is currently awaiting repairs for equipment. Maintain equipment in good repair. Continue to follow up on repairs.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)- Observed an accumulation of residue build up along the hand sink basin. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 6-101.11/6-201.11 In the prep areaCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 In the prep area; noted damaged corner base coving tile near the back entrance doors. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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.
; 3-302.11; Priority Foundation; Observed packs of raw chicken feet stored above packs of raw ground meat in the walk-in cooler unit. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Noted Quat sanitizer dispensing above 400 ppm at the 3 compartment sink. Further discussion determined the Quat sanitizer is supposed to be calibrated to the appropriate concentration when dispensed. CDI-Discussed contacting vendor (Diversey) to have dispenser recalibrated. Until then; make sure staff gauge sanitizer concentration with Quat test strips prior to use. Quat should be maintained between 200-400 ppm when in use.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Observed packs of single-service trays stored on the floor near the 3-compartment sink. Keep all single-service items stored at least 6 inches off the floor.
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.
4-501.11; Core; Noted gasket on the walk-in cooler are torn. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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; Multiple stickers on equipment in prep room. Non-food contact surfaces shall be clean to sight and touch and easily cleanable and non-absorbent.
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.