notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods held on ice were holding 44-52F on the make line. TCS foods shall be cold held at 41F or below. Store these foods with ice to the level of the food; or store in a prep cooler. CDI-Foods were voluntarily discarded. PIC will determine whether ice bath or prep cooler is best method to store these items.
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.
3-304.14(B); Core; Wet wiping cloths were stored on prep surfaces throughout kitchen. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Wiping cloths were moved to sanitizer buckets.
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.
6-301.12; Priority Foundation; Several paper towel dispensers with paper towels jammed in dispenser; or not dispensing the paper towel. Each handwashing sink shall be supplied with individual disposable paper towels or approved system. Rolls at some sinks not in dispenser due to it getting jammed. Consider a different paper towel dispenser to protect paper towel rolls from being contaminated when sitting on prep area.
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.
3-501.14; Priority; One container of roasted veggies with onions and tomatoes at 43-44F in reach-in cooler. Date marking for vegetables had yesterdays date. Manager asked cook who stated they were prepared night previous. Ensure cooked items are cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. The roasted vegetables did not reach the cooling parameters; and voluntarily discarded 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; One container of tightly wrapped roasted vegetables in reach-in cooler at 43-44F cooked the night previous. Food shall be cooled using one or more of the following methods; placing the food into thin shallow pans in smaller portions; using rapid cooling equipment such as walk-in cooler or freezer and arranged to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination. Container of vegetables voluntarily discarded 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.
3-304.12; Core; Two containers of utensils in cafe kitchen with water in the containers at 80F. During pauses in food prep; utensils shall be stored on a clean portion of the prep area; or in running water of sufficient velocity to flush particles to the drain or in hot water at 135F or higher. Water replaced and hot water added to container during 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; Several containers in clean dish area of main kitchen with stickers and sticker residue on the outside of the containers. No dishes stacked with sticker residue; but educated about food contact contamination if stickers on container were stacked with other clean dishes. The three containers found with stickers moved to dish machine area.
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.