2-401.11 (A); Core - (REPEAT) One covered employee beverage was stored on shelf above food preparation area...Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils cannot result...CDI by properly storing beverage. NOTE: Always stored employee beverages below and away from food; food preparation areas and clean utensils and equipment.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) At breakfast buffet area; cut cantaloupe and honey dew and skim milk were above 41F (not using time as a public health control). See temperature chart...Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or below throughout entire product...CDI by voluntarily discarding items at incorrect temperatures by end of breakfast service. Also discussed TPHC procedure and gave sample template to PIC.
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 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 - (REPEAT) Observed soiled food preparation sinks; wire shelving; hot holding cabinet interiors; oven doors; undersides/backsides of equipment door handles and table drawers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.113(B); Core - (REPEAT) A few outdoor dumpster side doors were open...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use. 5-501.111; Core - One dumpster top lid was completely broken off and the other one was cracked...Trash/recycling receptacles shall be kept in good repair...Contact solid waste company to replace dumpster.
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.
6-501.11; Core - Grout between many kitchen floor tiles was missing...Physical facilities shall be kept in good repair...Replace missing tile grout. 6-501.12; Core - (REPEAT) Ventilation hood filters; kitchen walls; and ceiling tiles/light shields were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.
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.
2-401.11 (A); Core - A few employee covered beverages were near food preparation surfaces...Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils cannot result...CDI by properly storing beverages.
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.
3-302.11; Priority - Containers of pickles was stored below raw meat and raw fish in walk-in cooler...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by removing pickles from under raw meat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A) (1); Priority - Several hot TCS* foods at buffet line and in oven were below 135F (not using time as a public health control). See temperature chart...After properly reheating or cooking TCS* foods; they shall be maintained at 135F or above throughout entire product or use approved time as a public health control (TPHC)...CDI by voluntarily discarding these foods by end of 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.
3-501.16 (A)(2) and (B); Priority - Observed several cold TCS* foods stored above 41F (not using time as a public health control). See temperature chart...Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or below throughout entire product...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures.
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.
3-501.18; Priority - (REPEAT) In walk-in cooler; open bag of roast beef had date of 10/29. On make line top; ham had date of 10/28 and cut lettuce had date of 10/29. Open container of Silk almond milk had date of 10/15 (dates above were more than 7 days ago)...Refrigerated ready-to-eat (RTE) TCS* foods kept at 41F or less shall be held no more than 7 days (day #1 is the date the food is cooked and cooled or prepared or package opened)...CDI by voluntarily discarding foods above.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Air temperature of 2-door refrigerator by buffet line was 47F (foods inside this unit were similar temperatures)...Refrigeration equipment shall be provided in number and capacity so that cooling and cold holding temperatures are achieved...CDI by removing TCS* foods from this unit and placing in properly functioning refrigeration.
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.
3-302.12; Core - Some food squeeze bottles and container of flour were not labeled with their contents...Containers of foods that are not easily recognizable shall be labeled with names of foods inside...Properly label containers of foods.
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.
3-304.14(E); Core - A few buckets of sanitizer for wiping cloths were stored directly on floor...Sanitizer buckets shall be stored off the floor and to prevent contamination of food and clean equipment and utensils...Elevate buckets of sanitizer above the floor.
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.
4-101.19; Core - (REPEAT) Some shelves above 3-comp sink were lined with soiled and absorbent paper...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove paper from shelves. 4-205.10; Core - (REPEAT) When ice bin lid of soda dispensing station is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - A few refrigerator door gaskets were twisted/damaged...Food service equipment shall be kept in good repair and door seals shall be intact and tight...Repair/replace damaged gaskets.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-203.13; Core - Dish machine water pressure measuring device was broken (no needle inside device)...The dish machine shall have a properly functioning water pressure measuring device to monitor sanitizing rinse water pressure...Replace broken water pressure device. 4-204.115; Priority Foundation - Dish machine hot water sanitizing rinse thermometer did not exceed 110F during the final rinse cycle after running the machine through several complete cycles (hot water sanitizing rinse thermometer must reach at least 180F)...Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash; rinse; and final rinse cycles...CDI by informing PIC of requirement. Have dish machine technician repair or replace damaged thermometer.
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 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 - (REPEAT) Observed soiled walk-in cooler shelves; exteriors of cooking equipment; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - No cold water was available at spray rinse arm by dish machine (valve problems?)...Physical facilities shall be kept in good repair...Physical facilities shall be kept in good repair...Provide cold running water under pressure at spray rinse arm. 6-501.12; Core - (REPEAT) Ventilation hood filters and some floor drains were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of hood filters and drains.
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.
3-501.17; Priority Foundation - Open jug of milk (opened more than 24 hours ago) had no date showing when it was opened...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (open/prepared date)...CDI placing date on jug of milk. 3-501.18; Priority - (REPEAT) In walk-in cooler; several bags of cooked wings had dates of 5-20 and 5-22--more than 7 days ago...Refrigerated ready-to-eat (RTE) TCS* foods kept at 41F or less shall be held no more than 7 days (day #1 is the date the food is cooked and cooled or prepared)...CDI by voluntarily discarding wings.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1); Priority - Facility has approved written time as a public health control (TPHC) procedure for hot foods and some cold foods kept on breakfast buffet line. However; during inspection; cut melon (cantaloupe); butter and cream cheese on buffet line were not on TPHC written procedure. Also; TCS* foods using TPHC were not being time marked according to written procedure...Written TPHC procedures shall have listed all TCS* foods using time as a public health control and time written down (tracked) of when food is removed from temperature control and put on buffet line (according to TPHC procedures)...CDI by listing cut melon; butter and cream cheese on TPHC form; and all hot and cold TCS* foods were discarded by end of breakfast period.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(2); Priority Foundation - Dinner menu had asterisks by steak; hamburger and salmon that can be served raw or undercooked as requested by customer; but asterisks did not correspond to reminder statement on menu (no asterisk by reminder statement) and no disclosure statement was on menu...Raw or undercooked animal foods shall be asterisked to a footnote that states the following disclosure statement: *These items may be served raw or undercooked...Provide required disclosure statement on menus; along with reminder statement. The complete proper consumer advisory would be as follows: *These items may be served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions...Not corrected 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.
3-501.13; Core - (REPEAT) Observed reduced oxygen packaged salmon thawing in walk-in cooler...Reduced oxygen packaged fish that bears a label indicating that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration...CDI by cutting openings in fish packages.
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.
4-203.12 (B); Upright refrigerator had hanging indicator inside (no functional exterior thermometer) that read 40F; but calibrated thermometer placed near indicating thermometer read 34F... Ambient air thermometers shall be accurate to + or - 3 degrees F...CDI by placing accurate thermometer inside refrigerator.
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.
4-903.11 (A); Core - Observed many clean dishes; pans; etc. stored with food contact sides uncovered/unprotected...Clean equipment and utensils in storage shall be covered or inverted...Cover or invert equipment/utensils.
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.
4-101.19; Core - Some pans/shelves were lined with paper; which is absorbent and not easy to clean)....Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove paper from shelves/pans. 4-205.10; Core - When ice bin lid of soda dispensing station is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - Some walk-in cooler and upright refrigerator shelves were rusty and/or peeling. One black push cart had rough and damaged surfaces...Food service equipment shall be kept in good repair...Replace shelves and push cart with similar approved equipment.
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 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 - Observed soiled walk-in cooler shelves; exteriors of grill; speed racks; push carts; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.113(B); Core - Dumpster top lid and a few side doors were open...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
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.
6-501.11; Core - Walk-in freezer had ice accumulated on inside bottom of door (possibly from air leak into unit); and ice was accumulated under evaporator. Coffee/tea dump sink faucet was leaking (according to PIC) so hot water had been turned off...Physical facilities shall be kept in good repair...Seal air leaks around walk-in freezer door and repair evaporator leaks. Repair sink faucet to provide hot running water under pressure. 6-501.12; Core - Vent hood filters were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of hood filters.
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.
3-501.16 (A)(2) and (B); Priority; Observed yogurt and fruit salad with cut melon on breakfast buffet with temperatures above 41F(see temperature chart). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were discarded.
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.
3-501.18; Priority; Observed container of white gravy date of 1/31; chicken date of 2/2; and rice date of 2/3 in walk-in cooler. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were discarded during inspection.
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.
6-301.12; Priority Foundation; Observed no paper towels available in dispenser at handwashing sink. Each handwashing sink shall be provided with individual; disposable towels and other hand drying device. CDI-Paper towels added during inspection.
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.
3-501.17; Priority Foundation; Observed open bulk container of potato salad not date marked. Refrigerated; ready-to-eat TCS (Time/Temperature Control for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. CDI-Potato salad was voluntarily discarded.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed boxes of food stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. Keep foods elevated.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core; Observed wiping cloths in quaternary ammonium (QA) sanitizer of less than 200 ppm. Damp/wet wiping cloths shall be kept in approved; clean QA sanitizer at 200-400 ppm concentration. Make new batch of quat for wipes.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Observed non food contact sheet pans in walk-in cooler with significant build-up of black residue. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. CDI-Sheet pans were removed.
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.
3-501.18; Priority; Observed container of rice and cole slaw with date 4/17 and 4/18 in walk-in cooler. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were discarded during inspection.
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.
3-501.13 ; Observed reduced oxygen packaged salmon thawing in walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Cut an opening in reduced oxygen package or remove salmon from package.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed two container of foods stored directly on the floor underneath shelf in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. Keep foods elevated.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-501.112; Priority Foundation; Observed hot water sanitizing rinse temperature only reached 170F after several runs. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F; or less than 180F. Manager contacted dish machine rep to service dish machine. Verification Required: EHA will return Monday December 11; 2023 to verify hot water sanitizing rinse temperature 180-194F. NOTE: Dish machine will only be used to wash and rinse dishes and utensils then sanitized at three compartment sink until repaired.
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.
3-501.13 ; Core; Observed reduced oxygen packaged salmon thawing in walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI-Salmon was removed from packaging 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.
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; Observed soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on this surface.
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.