Observation: The hand sink at the front service counter is not set up and being used for handwashing. CDI: Handwash sink was placed back into use. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) Establishment is required to maintain the required number of hand washing sinks required for convenient use by employee.
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.
notedCode Observation: Cooked porkFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cooked pork; cooked eggs in the prep refrigerator holding at 45F; 44F; TCS (temperature control safety) foods not holding at 41F or below in the refrigerator; CDI: Food products had been in refrigeration less than 2 hours and were moved to another refrigerator able to hold temperature. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
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 Observation: The shaker containers with various dry ingredients are not labeled with the food content on container. Labels can include various languages but shall be labeled once removed from the original package. 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The shaker containers with various dry ingredients are not labeled with the food content on container. Labels can include various languages but shall be labeled once removed from the original package. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
notedCode Observation: Single service items boxes stored on the floor in the dry storage area. Ensure that boxes of napkinsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service items boxes stored on the floor in the dry storage area. Ensure that boxes of napkins; utensils are stored off the floor. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
Observation: Brown paper towels are being used for a food contact surface (draining raw vegetables); CDI: Paper towels removed for use. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.
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 Observation: The fryer grease containers accumulated with debris. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance
Observation: The fryer grease containers accumulated with debris. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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 Observation: Packages of raw chicken thawing in sink in a sink full of water. CDI: Water was cut on at cold water faucetFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Packages of raw chicken thawing in sink in a sink full of water. CDI: Water was cut on at cold water faucet; measured at 64F. Chicken was still frozen at 32F. 3-501.13 Thawing (Pf) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); P
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 Observation: WIping clothes used to wipe up surfaces of euqipment not stored in a sanitizer between. use. CDI: Corretced udirng inspection by placing wiping clothes in sanitizer bucket. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: WIping clothes used to wipe up surfaces of euqipment not stored in a sanitizer between. use. CDI: Corretced udirng inspection by placing wiping clothes in sanitizer bucket. 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 Observation: Rice scoops observed stored in a standing water at room temperature (78F)Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Rice scoops observed stored in a standing water at room temperature (78F); Tongs observed stored on handles of equipment allowing for spillage and/or other types of contamination. CDI: Rice scoop removed and washed; rinsed and sanitized ebfore placing into dry clean container for use; Tongs removed from handle of equipment. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
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 Observation: The small one door reach in being utilized for storage of TCS (temeprature control safety) foods and commercial production use is a residential refrigerator and not approved for commercial use/type of use. Replace refrigerator or remove. 4-205.10 Food EquipmentCleaning and sanitizing
Observation: The small one door reach in being utilized for storage of TCS (temeprature control safety) foods and commercial production use is a residential refrigerator and not approved for commercial use/type of use. Replace refrigerator or remove. 4-205.10 Food Equipment; Certification and Classification (C) Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation; the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas.
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.
Observation: The toilet seat in the womens restroom is in poor repair and does stay attached to bowl. Keep all plumbing fistures in good repair. 5-205.15 System Maintained in Good Repair. A PLUMBING SYSTEM shall be: B) Maintained in good repair..
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: Floor areas around boba tea produciton area are uncleanCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor areas around boba tea produciton area are unclean; accumulated with debris under and behind equipment. Increase cleaning frequency and develop schedule to facilitate regular clenaing of floors; equipment and areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Person in charge unable to provide written policy for bodilyfluid cleanup of a vomit or diarrhea incident. CDI: Provided paperwork for staffing during inspection for corrective action. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The Person in charge was unable to demonstrate requirements for hot water; proper cooling of chicken soup. Priority items observed today: Cooling; requirements of hot water.CDI: Discussed with person in charge requirements for demonstration; reviewed cooling methods and requirements (*Repeat); requirements for hot water in ware washing; hand washing. 2-102.11 (A) - (C )(1); (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page; www.mecknc.gov/foodsafety; for more food safety information related to PIC Duties; Training; and managing food safety.
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.
notedCode Observation: The person in charge was unable to demonstrate requirements for staff as it pertains to reporting illness symptoms and the six (6) reportable diseases. Staff are not informed of these requirements. CDI: Provided person inc harge with required employee health policy documents for staffing. 2-103.11 (O) Person in Charge (Pf) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
Observation: The person in charge was unable to demonstrate requirements for staff as it pertains to reporting illness symptoms and the six (6) reportable diseases. Staff are not informed of these requirements. CDI: Provided person inc harge with required employee health policy documents for staffing. 2-103.11 (O) Person in Charge (Pf) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF
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.
notedCode Observation: Staff have closed beverage containers not stored to prevent contamination of prep tableEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Staff have closed beverage containers not stored to prevent contamination of prep table; utensils and food production area. CDI: This was corrected during inspection by placing the beverage container into a bin on the table to prevetn potential spill contamination. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. (C)
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 Observation: Staff are not washing hands prior to preparing food on the kitchen make lineHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Staff are not washing hands prior to preparing food on the kitchen make line; prior to prepping food after performing other tasks in the kichen; after handling unclean utensils and other items before engagin in other tasks. Staffing should be washing hands between tasks; prior to engaging in other tasks where hands can become soiled during thos processes. CDI: Discussed with staff requiremens for hand wahsing and the PIC (person in charge) at time of inspection. Educated staff and person in charge on handwashing requirements. 2-301.14 When to Wash (P) (F) Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks.
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.
majorCode Observation: The hand sink in the prep production/dishwashing is unavailable due to poor repair (pipe clogged). Ensure that all hand sinks are available for staffing to wash hands between changing tasks. Verification for repair of sink in 10 days by October 25Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink in the prep production/dishwashing is unavailable due to poor repair (pipe clogged). Ensure that all hand sinks are available for staffing to wash hands between changing tasks. Verification for repair of sink in 10 days by October 25; 2024. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf)
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.
notedCode Observation: The utensils and euqipment were not sanitized due to the sanitizer basin in the dish sink not having sanitizer. When checked the sanitizer bottle for the dish sink were empty. CDI: Corrected by showing staff how to change the sanitizer bottle. Utensils and equipment were re-sanitized during inspection.4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before useCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The utensils and euqipment were not sanitized due to the sanitizer basin in the dish sink not having sanitizer. When checked the sanitizer bottle for the dish sink were empty. CDI: Corrected by showing staff how to change the sanitizer bottle. Utensils and equipment were re-sanitized during inspection.4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.-P
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 Observation: Whole chicken broth soup was observed cooled form the previous day at 63F in walkin refrigerator. Large stock pots cannot be cooled in the manner in which was observed. CDI: Operator discarded product during inspection. ***REPEAT*** 3-501.14Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Whole chicken broth soup was observed cooled form the previous day at 63F in walkin refrigerator. Large stock pots cannot be cooled in the manner in which was observed. CDI: Operator discarded product during inspection. ***REPEAT*** 3-501.14; Priority; (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57C (135F) to 21C (70F); P and (2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P
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 Observation: Large stock pots of cooked whole chicken soup/broth were not cooled with the correct methods to cool quickly and within the required time and temperature - 135F to 70F within 2 hours AND 70F to 41F within 4 Hours after. Pour whole chicken stock into two smaller pots before cooling with an ice bath in 2 bin prep sink that accomodates size of pots. Monitor temperature with thermometers during cooling process.***REPEAT*** 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Large stock pots of cooked whole chicken soup/broth were not cooled with the correct methods to cool quickly and within the required time and temperature - 135F to 70F within 2 hours AND 70F to 41F within 4 Hours after. Pour whole chicken stock into two smaller pots before cooling with an ice bath in 2 bin prep sink that accomodates size of pots. Monitor temperature with thermometers during cooling process.***REPEAT*** 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
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 Observation: WIping clothes used to wipe up surfaces of euqipment not stored in a sanitizer between. use. CDI: Corretced udirng inspection by placing wiping clothes in sanitizer bucket. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: WIping clothes used to wipe up surfaces of euqipment not stored in a sanitizer between. use. CDI: Corretced udirng inspection by placing wiping clothes in sanitizer bucket. 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
majorCode Observation:The dish machine does not have hot water due to the hot water heater being in poor repair. Repair hot water heater by 10/25/2024. (*Water is being manually heated on stovetop for manual sink washing. 4-501.110 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation:The dish machine does not have hot water due to the hot water heater being in poor repair. Repair hot water heater by 10/25/2024. (*Water is being manually heated on stovetop for manual sink washing. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf
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.
Observation: Hot water not available due to hot water heater not working properly/poor repair. Verification for corrective action by 10/25/2024. 5-103.11 Capacity - Quantity and Availability (Pf) (B) Provide sufficient hot water to meet the peak hot water demands.-Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observation: The hand sink in the prep production/dis washing area does not have hot water (*A filter has been installed to use sink for filtered water and altered from original purpose). Eliminate filter and return the hand sink to the approve use for which it was installed and accessible for . 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink in the prep production/dis washing area does not have hot water (*A filter has been installed to use sink for filtered water and altered from original purpose). Eliminate filter and return the hand sink to the approve use for which it was installed and accessible for . 5-202.12; Core; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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 Observation: Whole chicken broth soup was observed cooled form the previous day at 62F in walkin refrigerator. Large stock pots cannot be cooled in the manner in which was observed. CDI: Operator discarded product during inspection. 3-501.14Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Whole chicken broth soup was observed cooled form the previous day at 62F in walkin refrigerator. Large stock pots cannot be cooled in the manner in which was observed. CDI: Operator discarded product during inspection. 3-501.14; Priority; (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
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 Observation: Large stock pots of cooked whole chicken soup/broth were not cooled with the correct methods to cool quickly and within the required time and temperature - 135F to 70F within 2 hours AND 70F to 41F within 4 Hours after. Pour whole chicken stock into two smaller pots before cooling with an ice bath in 2 bin prep sink that accomodates size of pots. Monitor temperature with thermometers during cooling process. 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Large stock pots of cooked whole chicken soup/broth were not cooled with the correct methods to cool quickly and within the required time and temperature - 135F to 70F within 2 hours AND 70F to 41F within 4 Hours after. Pour whole chicken stock into two smaller pots before cooling with an ice bath in 2 bin prep sink that accomodates size of pots. Monitor temperature with thermometers during cooling process. 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
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 Observation: The storage containers with various dry ingredients are not labeled with the food content on container. Labels can include various languages but shall be labeled once removed from the original package. 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The storage containers with various dry ingredients are not labeled with the food content on container. Labels can include various languages but shall be labeled once removed from the original package. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
minorCode Observation: Staff observed wearing watch while producing food products. 2-303.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff observed wearing watch while producing food products. 2-303.11; Core; Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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.
minorCode Observation: Sets of utensils at the bar shall be wrapped as they cannot be apart of a removal process and are exposed to other patrons. If unable to implement a process where additional utensils are removed after seatingEquipment and utensils
Observation: Sets of utensils at the bar shall be wrapped as they cannot be apart of a removal process and are exposed to other patrons. If unable to implement a process where additional utensils are removed after seating; all utensils must be wrapped before placed on table for use as pre-set. 4-904.13; Core; A) Except as specified in par. (B) of this section; TABLEWARE that is preset shall be protected from contamination by being wrapped; covered; or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated; or (2) Settings not removed when a CONSUMER is seated are cleaned and SANITIZED before further use.; Observation: Knives; forks; spoons; soup spoons and chopsticks are being stored for removal with the mouth/ip contact surface exposed to hands when removed from container. 4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
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.
minorCode Observation: The thermometer on the dish machine is broken and no longer functioning. Replace or repair water thermometer to monitor proper water temperature on the machine. 4-502.11(A) and (C)Cleaning and sanitizing
Observation: The thermometer on the dish machine is broken and no longer functioning. Replace or repair water thermometer to monitor proper water temperature on the machine. 4-502.11(A) and (C); Core;(C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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.
4-703.11; Priority; Chlorine dish machine sanitizer 25ppm. Maintain sanitizer at correct concentration 50-100ppm. CDI: Sanitizer corrected to 100ppm. ; 4-601.11 (A); Priority Foundation; Some metal containers with food debris and some plastic containers with sticker residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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.
3-304.14; Core; Wet cloth buckets stored on the floor in weak sanitizer. Wet cloths shall be stored off the floor and at correct concentration. CDI: Buckets picked up and sanitizer corrected.
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.
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.