notedCode 2-401.11 (A) Several employee beverages are stored above refrigerators. Designate a location to store employee cups that is below or separate from where food is handled and stored. Except when drinking from a closed beverage containerEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Several employee beverages are stored above refrigerators. Designate a location to store employee cups that is below or separate from where food is handled and stored. Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.
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 3-501.19 Time as a Public Health Control (P) (Pf): Time as a Public Health Control being used for three pans of Chicken stored on the shelf above prep top cooler. Labeling is required (as described on the written procedures). Chicken shall be labeled with the time cooking was completed and the time 4 hours later. During today's inspectionOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf): Time as a Public Health Control being used for three pans of Chicken stored on the shelf above prep top cooler. Labeling is required (as described on the written procedures). Chicken shall be labeled with the time cooking was completed and the time 4 hours later. During today's inspection; one pan was label with blue painter's tape and another had the time written directly onto the aluminum foil; to demonstrate options for labeling.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.13 Nonfood Contact Surfaces (C) General cleaning of surfaces and equipment is needed. Remove the build-up from the walk-in cooler handle.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Floor is not clean. Cleaning of the floor and walls is needed. Maintain physical facilities clean and free of build-up.
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.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Open container of raw chicken stored above other raw meats and ready-to-eat foods in reach-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P): Various Time/Temperature Control for Safety (TCS) foods holding above 41F in walk-in cooler and prep top cooler. TCS foods shall be stored at 41F or below for cold holding. Verification required - EHS to return on 10/30 to ensure all TCS foods are being held at 41F or below.
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 3-501.19 Time as a Public Health Control (P) (Pf): Time as a Public Health Control being used for fried chicken located on shelf above prep top coolerOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf): Time as a Public Health Control being used for fried chicken located on shelf above prep top cooler; however no written procedures available. Written procedures shall be provided in advance of using Time as a Public Health Control. CDI - TPHC procedures left with PIC prior to EHS departing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C): Single use mayonnaise containers being reused for other food storage. When emptiedEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C): Single use mayonnaise containers being reused for other food storage. When emptied; single-use food packaging shall not be reused. Ensure single-use items are used properly.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf): No quaternary ammonium test strips available for sanitizer at the 3-compartment sink. Sanitizer test strips shall be provided. CDI - bleach and chlorine test strips are available; facility to switch to a chlorine-based sanitizer until quat test strips can be acquired.
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) 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): Thorough cleaning needed under and behind all cooking/prep equipment. Nonfood contact surfaces of equipment shall be kept free of dust; dirt; food residue; and other debris. Clean these areas and ensure they are maintained 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 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination.: Employee beverages and personal items stored comingled with food and single service items. Suitable facilities shall be used to store employee belongings so they may not contaminate food; equipment; utensils; or single service items. Ensure employee personal items are properly stored.
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.