notedCode Observation: Equipment stored clean on the metro shelf still had glue and sticker residue adhered to side wallsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Equipment stored clean on the metro shelf still had glue and sticker residue adhered to side walls; Ensure that all equipment and utensils when washed do not have residue remaining. CDI: Equipment and utensils were removed to be re-cleaned. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (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.
notedCode Observation: Tomatoes observed at 46F rear stationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Tomatoes observed at 46F rear station; 48F front station - Cut leafy greens (lettuce) observed at 47F rear station. It is recommended to staff to decrease product levels to below fill line (prep container) and ensure that products are covered to retain cold temperature of 41F or below. Monitoring can be established to ensure that cold hold temperatures are met OR a time control policy is implemented for controlled process. CDI: Products were voluntarily discarded during inspection for corrective action. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) **REPEAT** Maintain TCS (temperature control safety) foods in cold holding at 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: Staff are wearing visors and not wearing a hair cover during production tasks. Long hair should be pinned upEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are wearing visors and not wearing a hair cover during production tasks. Long hair should be pinned up; with hair being covered. A visor does not cover the hair. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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: The non-food contact surfaces of the following equipment areas observed with debris buildup: deli slicerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non-food contact surfaces of the following equipment areas observed with debris buildup: deli slicer; prep table shelving; door handles; interior areas of display refrigerator; 2 door reach in refrigerator; floor of walk in refrigerator; cabinets under consumer dispensing station area; ice chute on the soda dispenser; containers for single service item dispensing (straws) - Provide a cleaning schedule to prevent debris buildup in these areas. **REPEAT** 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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: The refuse dumpster in the rear of shopping center is missing drain plug. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place. Observation: Lid missing from dumpster container. 5-501.113 Covering Receptacles (C) (B)Keep dumpsterFacility maintenance
Observation: The refuse dumpster in the rear of shopping center is missing drain plug. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place. Observation: Lid missing from dumpster container. 5-501.113 Covering Receptacles (C) (B)Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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: CeilingsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Ceilings; walls and floors under/behind equipment are accumulated with debris buildup. **REPEAT** 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.
Observation: The PIC was unable to demonstrate knowledge regarding cold holding; cook temperature; sanitizer requirements for dish ink/wiping cloth buckets; glove use and frequency of cleaning for in use utensils. CDI: Educated designated PIC (person in charge) during inspection for corrective action. 2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) 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.
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.
Observation: The person in charge is not a certified food manager. A CFM shall be on site during operaitonal hours of facility. 2-102.12 (A) Certified Food Protection Manager (C) (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
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 are not changing gloves between tasksOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Staff are not changing gloves between tasks; opening/closing equipment; touching food; other non-food contact items; cleaning/moving items. CDI: Educated staff on when/why to change glvoes between tasks to prevent cross contamination. 3-304.15 (A) Gloves; Use Limitation (P) (A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Areas of counter where food is producedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Areas of counter where food is produced; cutting boards; deli slicer have accumulated food debris - Utensils in rear cook station are unclean/visible food debris. Staff are unable and unaware of requirements for in use utensils at room temperature to be cleaned/included in 4 hour rotation. Sanitizing should be done throughout the day; however all steps with warewahsing to include wash; rinse and sanitize shall be utilized every 4 hours for these TCS food contact surface utensils. CDI: Educated staff during inspection and these utensils were pulled for wahs; rinse and sanitize as corrective action. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C ) If used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
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: Tomatoes observed at 45F rear stationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Tomatoes observed at 45F rear station; 46F front station - Cut leafy greens (lettuce) observed at 45F front station. It is recommended to staff to decrease product levels to below fill line (prep container) and ensure that products are covered to retain cold temperature of 41F or below. Monitoring can be established to ensure that cold hold temperatures are met OR a time control policy is implemented for controlled process. CDI: Products were discarded during inspection for corrective action. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS (temperature control safety) foods in cold holding at 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: Harborage conditions exist due to cleanliness of facility - Observed food debris/accumulation in floor drainsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Harborage conditions exist due to cleanliness of facility - Observed food debris/accumulation in floor drains; walls; floors under/behind equipment and ceilings. The expo line window; table casters and exterior of prep equipment has debris accumulation. A cleaning schedule is needing to be established to prevent build up and harborage conditions. Drain flies and fruit flies observed in facility. 6-501.111 Controlling Pests. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES. (D) Eliminating harborage conditions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode Observation: Staff are wearing visors and not wearing a hair cover during production tasks. Long hair should be pinned upEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are wearing visors and not wearing a hair cover during production tasks. Long hair should be pinned up; with hair being covered. A visor does not cover the hair. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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: In use wiping clothes being stored in a sanitizer bucket with no sanitizer. Wiping clothes in use also observed on counter and one hanging on nail. Ensure that all in use wiping clothes used for wiping up counterCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes being stored in a sanitizer bucket with no sanitizer. Wiping clothes in use also observed on counter and one hanging on nail. Ensure that all in use wiping clothes used for wiping up counter; cutting board/food production areas are stored in a sanitizer between use. CDI: Wiping cloth buckets were refreshed and sanitizer was measured at 300ppm during inspection for corrective action. 3-304.14 Wiping Cloths; Use Limitations (C) (B) 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: In use tongs hanging on oven handle exposed to contamination from overhead food producion tasksEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use tongs hanging on oven handle exposed to contamination from overhead food producion tasks; staff. CDI: Tongs were stored on top of clean space on the oven. **REPEAT** 3-304.12 In-Use Utensils; Between-Use Storage (C); Between uses; utensils shall be stored in a clean area of the food prep area where they are not exposed to potential contamination.
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 sanitizer solution dispensing directly into the sink was observed over >400PPM (quat) which exceeds the required range of 200-400ppm. The dish sink was not checked by staff when filled up with the quat test strips provided. Staff are unaware of monitoring sanitizer levelsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The sanitizer solution dispensing directly into the sink was observed over >400PPM (quat) which exceeds the required range of 200-400ppm. The dish sink was not checked by staff when filled up with the quat test strips provided. Staff are unaware of monitoring sanitizer levels; using test strips. CDI: Educated staff during inspection how to use test strips and requirements for sanitizing solutions. Water was added to the sanitizer bin to decrease to acceptable level of 300ppm. 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. 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.
notedCode Observation: The non-food contact surfaces of the following equipment areas observed with debris buildup: deli slicerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non-food contact surfaces of the following equipment areas observed with debris buildup: deli slicer; prep table shelving; door handles; interior areas of display refrigerator; 2 door reach in refrigerator; floor of walk in refirgerator; cabinets under consumer dispensing station area; ice chute on the soda dispenser; containers for single service item dispensing (straws) - Provide a cleaning schedule to prevent debris buildup in these areas. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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: Hand sinks throughout facility are not maintained clean and have visible debris buildup on splash guards and down in the bowl(s). 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks 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.
notedCode Observation: CeilingsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Ceilings; walls and floors under/behind equipment are accumulated with debris buildup. 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cheese and lettuce were found holding at 44F in separate prep top coolers. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to walk in cooler to cool down before a 4 hour period elapsed.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Tongs were found hanging on an oven handle in an area where they can contact employee pants. Between uses; utensils shall be stored in a clean area of the food prep area where they are not exposed to potential contamination.
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.
4-501.11; Core; Reach in freezer gaskets are tearing. Multiple lights are not functioning under grill hood. Equipment shall be maintained in a state of good repair. Replace gaskets and lights as needed.
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); Food residue found accumulation on the display cooler tracks in the front area. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
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; While the cooler previously mentioned has been repaired/adjusted; the cold table on the prep line was holding tomatoes and lettuce above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food is now being held on time as a public health control. PIC states repair for the cooler is scheduled for next week. Continue to hold food on TPHC until the cooler is adjusted. Full deductions will be taken if cold holding issues are noted next 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottle of chemical solution was found with no label. Posionous or toxic materials in working containers shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.
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.
3-304.14; Core; Repeat; Wet wiping cloth was found being stored on a prep surface. Quat sanitizer holding wiping cloths was at 100ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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.
4-903.11(A); (B) and (D); Core; Tongs were found hanging on the oven handle in a low aresa where they can be easily contacted by employee pants/legs during cooking. Equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.
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.
5-205.15; Core; Handwashing sink basin is leaking and wiping cloths are being placed on the sink to prevent water from leaking. Plumbing systems shall be maintained in a state of good repair. Repair leak at handwashing sink.
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.
6-501.12; Core; Floor and wall under/behind shelving in the back kitchen has soil accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency necessary to prevent residue accumulation.
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.
6-301.12; Priority Foundation; Handwashing sink was not equipped with paper towels. Handwashing sinks shall be equipped with a hand drying provision such as paper towels or a hand drying device. CDI- Paper towels were provided.
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.
4-602.11; Priority; When asked; PIC stated the slicer is wiped down with a sanitizer rag every 4 hours; but not completely washed; rinsed and sanitized. Food contact surfaces used throughout the day shall be washed; rinsed and sanitized every 4 hours. CDI- PIC was educated during the inspection.
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.
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; Tuna salad and cut lettuce were holding at 44F in a prep cooler in the front prep line. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool down. PIC is contacting maintenance to have the cooler adjusted.
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; Prep bottom cooler has water accumulation where food is being stored. Food shall be stored in a clean; dry area where it is not exposed to potential contamination.
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; Wet wiping cloth was being stored on a prep surface throughout the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single service containers on the front line were stored with their food contact surfaces facing upward. Single service utensils shall be inverted or otherwise protected from contamination.
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.
4-501.11; Core; Reach in freezer gaskets are tearing. Equipment shall be maintained in a state of good repair. Replace gaskets as needed.
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; Some clean food cotnainers had sticker residue remaining on their non food contact surfaces. Shelving holding single service items and bread rack have debris buildup. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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.
4-602.11; Core; Observed thick black residue inside ice machine at pepsi dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Ice machine cleaned. ; 4-601.11 (A); Priority Foundation; Observed dried lettuce and food debris present inside several metal containers stored as clean on drying racks. Observed several lids with wet sticker residue. Observed soiled food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.
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.
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; Observed mushrooms; cut lettuce and peppers holding above 41F. TCS foods shall be held at 41F or below. Item placed in walk in.
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 no dates on three open packages of ham inside walk in cooler.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item 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.
3-304.14; Core; Observed dry soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses- items 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.
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 bulk bins Observed heavy buildup of food debris inside soiled meat case and cold top station. Observed burned food debris on grill and on silfoam bread holders. Observed soiled doors of walk in and reach in equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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.
6-501.18; Core; Observed soiled toilet in means restroom. Plumbing fixtures such as handwashing sinks; toilets; and urinals 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.
6-501.12; Core; Observed thick debris on floors and floor corners all throughout facility. Observed black residue on walk in cooler flooring. Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Observed water leaking on the floor from malfunctioning bread warmer. Physical facilities shall be maintained 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.