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 (Core); The exterior of the spice containers were soiled. Maintain non food contact surfaces clean. Clean the spice containers.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (Core); A few light bulbs on the grill line have blown out. Maintain appropriate lighting in food preparation areas. Facility has extra bulbs; and will replace them before closing today.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A box of tomatoes was stored on top of chemical cleanser containers in the store room. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI-Tomatoes were moved to the kitchen for storage.
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.
3-501.14(A); Priority: Chicken did not cool to 70F within 2 hours of being cooked. Chicken was still 83F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Chicken was voluntarily discarded. Cooling logs were sent to PIC email. Check foods as they are cooling. If you are getting near the end of the 2 hour time frame; and think that the food will not cool; you may reheat it to 165F and restart the cooling process.
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; Chicken to be cooled was left in a deep pan for cooling; and left in a prep cooler during the lunch rush. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Ensure pans for cooling are no more than 2-4inches deep. Use a freezer or reach in cooler to cool food. CDI-Cooling methods poster reviewed with PIC. Chicken was voluntarily 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.
5-202.12; Core; The hand sink next to the entrance only has cold water at 70F. Provide at least 100F water at hand sinks. Repair hot water handle so hot water can be used at this sink.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Two lights in the hood have burned out. Provide required intensity. Facility has new bulbs and will replace at closing.
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.
notedCode 4-501.114 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Dish Machine is not sanitizing. Sanitizer bucket is low in solution. Use test strips to verify the dish machine has residual chlorine. Stock solution of sanitizer was replaced with a full bucket of sanitizer; unit primed and tested.
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) 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) Clean the fan covers inside the refrigerator and rack with bags of food to the left of the ice machine. Upper shelves above the sinks need 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.
4-501.114; Priority; Dish Machine is not sanitizing. Nearly full bucket of chlorine sanitizer is attached to the dish machine. Check the dish machine each day to verify proper function. Dish machine is under a monthly contract for service. Manager called the service representative for servicing.
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; No cooked or prepared food in the refrigerators is date marked. Ready to eat food that is refrigerated longer than 24 hours shall be date marked. We discussed date marking today and blue tape is available. Chef insists food is within the 24 hour time span so only education today.
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; Employee moved the bucket of raw onions from the preparation sink to the floor; before storing inside the refrigerator. Do not place food containers on the floor. Keep container bottoms clean; ~or~ whatever contamination and dirty material that is on the floor is now inside the refrigerator. Employee may need a rolling cart to move food from the preparation area to the refrigerator.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No Chlorine Sanitizer Test Strips are available to test the dish machine. Chlorine Test Strips were ordered.
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; Paper Towel Dispenser is not clean. Signs above the sinks are not clean. Assure wall attachments 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Clorox No Splash is not approved for use as a sanitizer. Performance Clorox is good. No Splash has thickeners that may not be safe for use on food contact surfaces. Bleach was labeled and removed from the kitchen today after discussion of approved sanitizers.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; 3 Door Refrigerator with cooked (uncovered) food has shelves with black microbial growth. Remove shelves for cleaning. Refrigerators shall be free of build up that may contaminate food.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Prescription pain medicine was stored on the prep counter. Toxic substances shall be stored where they cannot contaminate food or equipment. CDI-Bottle was moved.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Onion sauce was left in a 5 gallon bucket to cool after cooking. TCS (Temperature/Time Control for Safety) foods shall be rapidly cooled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Sauce was moved to smaller containers and placed into an ice bath. Recommend purchasing an ice wand to help cool sauces faster.
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.
4-602.13; Core; The exterior of the spice containers stored above the stove were soiled. Equipment shall be maintained clean. Clean the containers.
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.