2-301.14 Priority: A food service employee drank a drink and continued to handled food without washing hands. Food service employee shall wash their hands after eating or drinking before continuing to prep food. CDI-REHS discussed when to wash hands with this employee and with the PIC. This employee washed his hand after discussing this with him. This is a repeat item.
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.
6-501.11; Core; Floor tiles are broken in the dishwashing area and food prep area. Physical facilities shall be maintained 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.
2-301.14 Priority: A food service employee drank a drink and continued to handled food without washing hands. Food service employee shall wash their hands after eating or drinking before continuing to prep food. CDI-REHS discussed when to wash hands with this employee and with the PIC. This employee washed his hand after discussing this with him.
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)(2) Priority: Lasagna is 47F and pasta is 47F in the grill refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The lasagna and pasta was moved into the walk-in cooler that is 41F.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Priority foundation: No test strips provide for the quaternary ammonium sanitizer in the spray bottle. Provide test strips for sanitizer. Provide test strips by March 7th.
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.
6-501.11; Core; Floor tiles are broken in the dishwashing area and food prep area. Physical facilities shall be maintained 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.
3-501.17Lasgna is not date marked in the walk-in cooler that is held for more than 24 hours. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The lasagna was date marked once REHS spoke to PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled Windex in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. The Windex was labeled once REHS spoke to PIC. 7-204.11 Priority Quaternary ammonium sanitizer is over 400ppm in the spray bottle. Mix sanitizer to within the tolerance range(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration once REHS spoke to PIC.
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.
3-501.17 Priority foundation: Ham and sausage that is kept more then 24 hours in the walk-in cooler is not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The ham and sausage was date marked once REHS spoke to PIC.
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.
6-501.11 Core: Broken floor tiles throughout the kitchen. Physical facilities shall be in good repair. This is a repeat item.
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.
criticalCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) The dish machine was not getting up to the final rinse temperature of 180F for sanitizing the dishes. Dishes can be washed in the dish machine but must be sanitized in the three compartment sink. A return visit will be made to see if the item has been corrected. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The ice dispenser on the drink station had some black build-up. Ice is considered a food and must be stored in a clean location. CDI... The ice dispenser was cleaned during the 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) A small amount of sausage and meat sauce were not date marked. These potentially hazardous foods must be date marked. The date marking can be the consume by or preparation date. The food item will have a 7 day shelf life since the cold hold units must be maintained at 41F and below. CDI.. The food items were date marked. Date marking over all is good.
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.
4-501.11; Core; Some of the shelves in the reach-in cold hold units are starting to fad. All equipment must be in good repair and easy to clean.
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) 4-601.11(B) and (C); Core; Clean around the cooking equipment and deep fryers. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dust; dirt; food residue and other 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.
6-501.12; Core; Clean the floor near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Floor-tiles are broken throughout the facility. Physical Facilities must 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.
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; Sliced tomatoes were held at 54F; Lettuce was held at 55F; Sausage was held at 54F; Ham was held at 53F These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection. This has been a repeat item on the last three 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.
4-501.11; Core; Some of the shelves in the reach-in cold hold units are starting to fad. All equipment must be in good repair and easy to clean.
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; Clean around the cooking equipment and deep fryers. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dust; dirt; food residue and other 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.
6-501.12; Core; Clean the floor near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Floor-tiles are broken throughout the facility. Physical Facilities must 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.
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; A large pan of Lasagna was being held cold at 50F in the reach-in cold hold unit. This potentially hazardous food must be held cold at 41F or below. CDI.. The food was to cooled down to 41F before the end of the 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked pasta was cooled down to 68F and then placed in a plastic food grade bag and sealed up. Food must not be sealed up until it is cooled down to 41F or below. Food must be cooled down by using the following methods: placing foods unit smaller portions; using heat transfer equipment; adding ice as an ingredient; placing foods into shallow pans. CDI... The food was placed into smaller portions.
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.
4-502.11(B); Priority Foundation; The thermometer on hand was more than 9F off calibration. All Food Temperature Measuring Devices must be calibrated to ensure their accuracy. CDI.. The thermometer was calibrated during the 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.
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; Clean the gaskets on the cold hold-units. Clean around the grill area and cooking equipment. Clean the storage shelves and food prep areas. Equipment must be kept free of an accumulation of dust; dirt; food residue and other 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.
6-501.12; Core; Clean the floor near the sinks and food prep areas. Clean the floor near the cooking area and the grill. Physical Facilities must be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Floors-tiles are broken throughout the facility. Physical facilities must be maintained 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; There were employee drinks on food prep areas. Areas for Employee drinks must be located so that Food; Equipment; and Single-Service items are protected from contamination. CDI.. The drinks were placed below the food prep areas.; 4-204.11; Core; Clean the filters to remove the grease. Exhaust ventilation hood system in Food preparation including components such as hoods; fans; guards must be designed to prevent grease or condensation from draining or dripping onto Food; Equipment; Utensils; Linens and Single-Service Items.
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.