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); Unsalted butter was held at room temperature. TCS foods must be held cold at 41F or below. CDI-Butter was voluntarily discarded. Facility will keep butter in preparation cooler moving forward. We also discussed switching to salted butter or margarine; or using time as a public health control. Form was provided via email to PIC; if they choose to use that method.
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.
2-401.11 (B); Core; Employee drinks were stored in food prep areas; and above unwrapped cooling bread. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI-Drinks were moved to lower shelves. Discussed use of a drink rail or having other designated storage for employee beverages with PIC.
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.
notedCode 7-207.11 Restriction and Storage - Medicines (Priority)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 Restriction and Storage - Medicines (Priority); Ibuprofen for employees was stored on the prep table near the microwave and slicer. Store medications so they cannot contaminate food; equipment; utensils; work surfaces; etc. CDI-Medication was moved to the employee break area.
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.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with black build up in corners. Use detergent and effectively clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Soap was applied to the sink surface during today's inspection to start the cleaning process. . . Can Opener is not clean. Remove cotter pin and blade as needed for effective cleaning. Remove blue plastic insert in the mount to remove build up. Can opener was partially disassembled today and taken to the ware washing sink for cleaning.
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; Several foods in the top of the main True Make Line Refrigerator are not 41 degrees F as required: Turkey 54F; Roast Beef 44F; Ham 44F; Swiss Cheese 43F; Chicken Salad 42F. Turkey was sliced this morning and is cooling. Avoid cooling in the top of the prep refrigerator; hold most freshly sliced turkey spread out inside the walk in cooler until it reaches 41F or in the low portion of the refrigerator. Turkey above 41F that is cooling from being sliced shall be a small quantity that is used within 4 hours. Meats and Cheeses shall be maintained at 41F and colder. We discussed use of deep metal pans; following fill lines by keeping quantities low and storing high protein foods in the coldest sections of the refrigerator: along the back. Use your thermometer to monitor food temperature.
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(A) and (C); Core; White Knife Handle is peeling and not considered cleanable. Discard/replace peeling; not smooth utensils. Funnel for oil is broken; discard. Maintain utensils in cleanable condition.
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.
4-602.11; Core; Ice machine interior baffle was soiled with black residues. Ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.; 4-601.11 (A); Priority Foundation; Food slicer was soiled with dried food residues lodged behind blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Slicer cleaned. Ensure slicer is cleaned every 4 hours if used continuously.
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.