6-501.11; Core; Cove base moulding under register is in poor repair. Floor near moulding is cracked. Physical facilities shall be kept in good repair. Repair floor and base moulding to be smooth and easily cleanable.
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; All dairy products in the milk cooler holding above 41 F. Refer to temperature chart above. Cooler maintaining 40 F ambient. EHS recommends adjusting to 37-38 F to ensure foods can maintain 41 F or below. The lowboy cooler storing various sandwiches and egg bites is maintaining 48 F ambient. Egg bites holding above 41 F. Refer to temperature chart above. CDI - All TCS (Time/Temperature Control for Safety) foods in the lowboy cooler moved to the walk-in freezer to cool rapidly. PIC scheduled cooler for repair.
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.
3-501.17; Priority Foundation; One gallon of whole milk opened yesterday observed with no date mark. Once opened and held in the facility for more than 24 hours milk shall be date marked; and it shall be held for 7 days maximum. Date mark any leftover gallons of milk during the closing shift. Open date + 6 days = 7 days total. CDI - Date affixed.
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
7-204.11; Priority; Sanitizer held underneath the espresso machine registered 0 ppm of quat. Quat shall register 200-400 ppm. CDI - Container dumped and re-filled.
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.
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; Exterior surfaces of equipment and insides of cabinets soiled with debris. Surfaces of equipment shall be kept free of an accumulation of 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.