4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice deflector inside ice machine is starting to have accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (B) Maintained in good repair. -Observation: hot water faucet in 3 comp sink is in bad repair and not working properly. Hot water was still provided. Make sure to fix it faucet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
4-501.11; Core; Walk in cooler floor is loose and threshold is not secure. Secure walk in cooler floor. 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.
4-601.11(C); Core; Observed white debris on walk in cooler shelving that needs to be cleaned. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Observed no label on one spray chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
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.
4-602.13; Core; Observed white debris on shelves inside walk in cooler. NonFood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Observed walk in freezer not operating. All frozen foods are currently held at Lacy Elm and transported daily. Physical facilities shall be maintained in good repair. Follow up with work orders to ensure freezer is repaired. 6-501.12 Core; Observed dead cockroach on the floor near the office. Physical facilities shall be cleaned as often as necessary to keep them 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 Observation: During inspection air temperature began to rise in walk in refrigerator. TCS food products measured from (41F - 43F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: During inspection air temperature began to rise in walk in refrigerator. TCS food products measured from (41F - 43F); Air temperature measured 45F; Walk in refrigerator was maintaining temperature at opening as operator recorded. (Cheese 43F; Yogurt 45F; Cut Leafy Greens 43F; Milk 41F). CDI: All TCS food products were moved to reach in refrigerator that was observed maintaining 39F upon arrival as corrective action. Main maintenance was contacted and arrived before completion of inspection to address the walk in refrigerator. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 Observation: Single service plastic cups used for drinking water from service container in cafeteria are not dispensed to prevent hand contact on the lip contact surface of the cup. Can provide a cup dispenser or have staff dispense cups and/or keep plastic sleeve packaging and roll down sleeve as cups are dispensed to prevent hand contact. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handledEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service plastic cups used for drinking water from service container in cafeteria are not dispensed to prevent hand contact on the lip contact surface of the cup. Can provide a cup dispenser or have staff dispense cups and/or keep plastic sleeve packaging and roll down sleeve as cups are dispensed to prevent hand contact. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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.
notedCode Observation: The walk refrigerator was not operating properly and began to lose temperature without recovery during inspection. (*Required maintain 41F or below) Air temperature went from 43F up to 48F without ability to recover past 44F over 2 hours. Maintenance was contacted to correct/repair during inspectionCleaning and sanitizing
Observation: The walk refrigerator was not operating properly and began to lose temperature without recovery during inspection. (*Required maintain 41F or below) Air temperature went from 43F up to 48F without ability to recover past 44F over 2 hours. Maintenance was contacted to correct/repair during inspection; additional refrigeration is available to compensate. The gasket on the walk in refrigerator door is torn at bottom. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
criticalCode Observation: Cooked chicken/rice mixture in metal pan and in individual prepared plastic cup containers in hot holding cabinet unable to maintain hot holding of 135F or higher. Discussed processes related to removal of product during prep process for placement in plastic cup containers and loss of temperature from panned product/containerized products. CDI: Operator discarded all chicken/rice mixture end of lunch service. Discussed reheat of products for this type of serviced product due to loss of temperature during processing. And/or implementation of time control policy for certain food service products that lose temperature during processes. Discussed TPHC for the food products on the service line. 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked chicken/rice mixture in metal pan and in individual prepared plastic cup containers in hot holding cabinet unable to maintain hot holding of 135F or higher. Discussed processes related to removal of product during prep process for placement in plastic cup containers and loss of temperature from panned product/containerized products. CDI: Operator discarded all chicken/rice mixture end of lunch service. Discussed reheat of products for this type of serviced product due to loss of temperature during processing. And/or implementation of time control policy for certain food service products that lose temperature during processes. Discussed TPHC for the food products on the service line. 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above;
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.
minorCode Observation: The exterior doors of the cafeteria are gapped at the bottom allowing for entrance of insects and/or vermin. All entrance doors should be sealed to prevent entrance of pests. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The exterior doors of the cafeteria are gapped at the bottom allowing for entrance of insects and/or vermin. All entrance doors should be sealed to prevent entrance of pests. 6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode Observation: The metal banded paint brush is not approved for use with food contact. CDI: Operator discarded brush during inspection. 4-101.11Cleaning and sanitizing
Observation: The metal banded paint brush is not approved for use with food contact. CDI: Operator discarded brush during inspection. 4-101.11; Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: P (A) Safe; P (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition.; Observation: The compressor line on the walk in freezer is beginning to leak. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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.
3-501.14; Priority; Fried chicken breast placed inside reach-in cooler from the previous day (dated 3/7) did not reach 41F by the following morning. TCS foods shall be cooled from 135F to 70F within 2 hours; and 135F to 41F within a total of 6-hours. CDI: Chicken discarded and remade. Cooling methods discussed 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.