6-301.11 Handwashing Cleanser; Availability (Pf) No Soap is available. Provide handwashing soap and properly wash hands using soap. Manager will bring soap tomorrow and will send me a photo confirming presence of soap and a back-up supply of soap.
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 3-401.11 Raw Animal Foods - Cooking (P) (Pf) Chicken Kebab in holding is 100 degrees F. Chicken is being partially cooked / non-continuous cooking. Cook Chicken to 165FFood temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
3-401.11 Raw Animal Foods - Cooking (P) (Pf) Chicken Kebab in holding is 100 degrees F. Chicken is being partially cooked / non-continuous cooking. Cook Chicken to 165F; verify with your thermometer; then move chicken to holding either in the pan or on the grill. Upon request; chicken kebabs were moved to the grill to cook to 165 degrees F. To avoid cross-contamination; pan previously used for partially cooked chicken was removed from the unit.
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.
4-501.11 Water supply is not continuous. Water flowed; then became unavailable. Unit is dripping onto the ground. Maintain equipment in good repair.
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) Both present workers today are not ANSI certified protection managers. ServSafe class should be completed.
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.
notedCode 2-301.14 Gloves are worn instead of washing hands. Wash hands before engaging in food preparation including working with exposed foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 Gloves are worn instead of washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils. -P This unit is a mobile food unit with chicken so requires handwashing (unlike a pushcart exclusively used for hot dogs). Wash hands in the handwashing sink before putting on gloves to handle food. Handwashing was directed and conducted upon request today.
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.
6-301.14; Core; Handwashing sink is lacking a handwashing sign. 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. Handwashing Sign was provided previously. CDI- Handwashing sticker provided today. 6-301.12 Hand Drying Provision (Pf) No paper towels are available at the handwashing sink. Provide paper towels for drying hands. Napkins can be used today. 5-205.11 (B) Handwashing Sink is used to store syrups for snow cones. A handwashing sink may not be used for purposes other than handwashing Pf. Syrup bottles were removed upon request.
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) The pre-cooked chicken kebabs on the top are 45 degrees F. Under the top layerFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) The pre-cooked chicken kebabs on the top are 45 degrees F. Under the top layer; chicken is 41 degrees F and colder. Maintain TCS foods in cold holding at 41F or less. -P Cover or cold on the top is needed to maintain the chicken at 41F and colder. Top layer of chicken kebabs was heated on the grill 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.
4-302.12 Thermometer is not functioning. No thermometer is available today to check temperature of chicken. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Mohamed ordered a thin probe digital thermometer during today's inspection.
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.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.14; Core; Handwashing sink is lacking a handwashing sign. 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 signs provided for posting.
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.
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; Cold-Holding: Chicken kabobs sitting out on counter in large bus tub; measured at 58-60F. Maintain cold Temperature Control for Safety (TCS) foods at 41F or less (or keep hot at 135F and above). CDI- Off temperature chicken voluntarily discarded by PIC during inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Sanitizer concentration too high; measured at 300+ppm chlorine (strip turned black). POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm (pretty purple). CDI- Sanitizer adjusted during inspection and retested to verify required 50-200ppm.
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.
3-302.12; Core; Labeling missing on several squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-402.11; Core; Food Handler not wearing hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food handlers wear hat or hair net.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC unable to locate sanitizer test kit for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Requirement explained to PIC. PIC to have test kit available at the MFU prior to next 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.