4-501.11 Gasket badly torn on tall reach in cooler. Maintain equipment in good repair.
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.
4-501.11 Gasket badly torn on tall reach in cooler. Maintain equipment in good repair.
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) Sticky wire shelving in tall reach in cooler. Non-food contact surfaces shall be clean to sight and touch.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked cabbage and cooked collards observed inside steam unit at 125-134 F. Jerk chicken; curry chicken; and one of the two containers of yams observed between 100-134 F inside reach in warmer. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Inspector instructed PIC to remove these items and place onto stove or grill to reheat as facility had just opened and food had not reached the four hour mark since the initial cook. All products were properly reheated prior to inspectors departure.
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.
5-402.13 Conveying Sewage (P) Facility's gray water tank was dripping onto the ground at the time of inspection. It appears that it may be cracked or is not properly sealed to contain the liquids completely. Sewage shall be maintained and disposed of according to Law. Inspector notified the owner at the time of inspection via text. Repair unit to ensure all liquids and waste are contained properly. Repairs shall be in place within 72 hours. Owner will notify inspector regarding repairs. Verification required.
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 6-304.11 Mechanical - Ventilation (C) The hood was not turned on when employee was frying chicken on the stove top which is causing excess smokeFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11 Mechanical - Ventilation (C) The hood was not turned on when employee was frying chicken on the stove top which is causing excess smoke; heat; etc inside the unit. PIC turned the hood on upon inspector's request. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes. 6-403.11 (A) Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employees personal drink; which was an open can; was stored directly above steam unit at time of inspection. Designated areas for employees to eat and drink; so that food; equipment; linens; single service/use items are protected from contamination.
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.