notedCode 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; 2% milk and whole milk holding above 41 F in the breakfast bar cooler. A carafe of half & half in the self-service coffee area holding above 41 F. Refer to temperature chart. No label present on the half & half to indicate the time removed from temperature control/when prepared. Unless held on an approved time control procedure (TPHC); foods may not be stored at room temperature for extended periods of time. Contact EHS for additional information if half & half is to be stored at room temperature for extended periods; and EHS will provide procedures for approval. CDI - 2% milk and whole milk moved closer to cooler fans. Half & half disposed of.
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.
5-205.11; Priority Foundation; The handwashing sink blocked by a large trashcan upon entry. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Trash can moved (temporarily). A new location is needed.
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.
6-501.12; Core; The ceiling vent in the prep room is soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food stored above and alongside facility food in the reach-in cooler. Employee items shall be stored in a designated area to prevent contamination. Employee food moved to the bottom of the refrigerator. EHS also recommends employee food be labeled for designation.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; None of the food employees had food protection manager certification. The person in charge shall be certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have employees acquire this certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-202.12; Core; The kitchen handwashing sink could only provide water around 78F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust handwashing sink to provide warmer water.
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.
3-501.14(A); Priority; Cooling sausage gravy in the refrigerator was not reaching a fast enough cooling rate to reach 70F within 2 hours. Cooked TCS (time/temp control for safety) foods shall be cooled within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Plastic wrapping lifted from container to allow for faster cooling.
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 3-501.16 (A) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; All of the yogurt; milks; and cream cheese in the breakfast bar cooler were holding above 50F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Food employee voluntarily discarded out-of-temperature foods. Do not store foods in this cooler until it is adjusted. Repeat.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority foundation; A spray bottle of cleaner did not have a label. Working containers use for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Name of cleaner was added to spray bottle.
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(B); Core; Sausage gravy was unable to reach an adequate cooling rate due to the container being tightly wrapped in plastic. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic wrapping lifted to assist with cooling.
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.
4-203.11; Priority foundation; The provided dial food thermometer is not providing accurate temperatures; when tested in a cup of ice water the dial thermometer provided a reading of 40F. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. Acquire new food thermometer; follow up by 12/02/2024
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority; Apples that were intended to be placed out on the breakfast bar in a bowl did not have protection from customers. Food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling or peeling. CDI - Apples were wrapped in plastic before being put at the breakfast bar.
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.
6-301.12; Priority Foundation; Kitchen handwashing sink missing paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system. CDI - Paper towels replaced.
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.
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 yogurts and milks in the breakfast bar cooler and a container of cream cheese in the kitchen refrigerator were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Out-of-temperature foods were 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A couple containers of TABZ coffee machine cleaner were stored above cans of food and baking trays in dry storage area. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/single-use articles by: separating poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Containers of cleaner relocated.
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.