4-602.11 (E )Equipment Food Contact Surfaces Ice machine in back prep area has debris build up. Clean the equipment and utensils used for nonTCS foods as required to avoid contamination.
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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in front preparation line at 43-46F Manager started the tomatoes were sliced earlier. Sliced lettuce on front preparation line was between 41-44F. Recommend getting a service request on front line cold unit.
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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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. -Pf Tomaotes are stored in walk in cooler than sliced and placed on to line. Rise in temperature happens when slicing is in progress. Place tomatoes back in walk in to cool to 41F prior to being placed in service. Sliced lettuce was stacked in walk in cooling with lids. Remove or vent lids with containers unstacked to facilitate proper cooling. containers were vented and tomatoes were swapped with cooled tomatoes 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Display cooler was failing to maintain 41 F or less at the time of inspection. Equipment shall be maintained in good repair and proper adjustment.
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.
5-501.115 Maintaining Refuse Areas and Enclosures (C) Large amount of trash and debris build up inside dumpster enclosure. Refuse areas and enclosures shall be maintained and kept clean.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust build up along ceilings at back cook line near air return vent. Physical facilities shall be maintained and kept 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 6-501.111 Controlling Pests Flies present in back dish area around container used to store dirty linens. The premises shall be maintained free of insectPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Flies present in back dish area around container used to store dirty linens. The premises shall be maintained free of insect; rodents and other pests.
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.
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - CFPM arrived shortly after inspection began
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.
4-602.11 (E )Equipment Food Contact Surfaces Ice machine in back prep area has black debris build up. Clean the equipment and utensils used for nonTCS foods as required to avoid contamination.
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) 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) Lettuce and sliced tomato on front service line observed between 53-57 F. Sliced tomatoes in back cold hold unit near cook line observed at 55 F. All items inside cold hold display at front prep line observed between 48-55 F. Items inside display cooler to include tuna salad; roast beef; ham; turkey; salami; prosciuttini; cappacuolo; cheeses; lettuce. Temperature control for safety foods shall be maintained at 41 F or less. PIC voluntarily discarded ALL products above 41 F at time of inspection. This included all lettuce and sliced tomatoes on both prep lines and all items inside display cooler. The facility has a back up make unit cooler than is maintaining 41 F or less to utilize until the display cooler can be assessed by refrigeration company. This unit is to be maintained empty until it is able to achieve 41 F or less. Inspector suggested keeping lettuce and tomato on ice or utilize a 4 hour Time as a Public Health Control until these units are able to meet 41 F or less. PIC stated that a work order has been in place for this unit for the last couple of days.
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) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Tomatoes and lettuce were holding 45-55F in both make line units. TCS foods shall be cold held at 41F or below. CDI-Produce was moved to walk in cooler to chill. Front make line unit thermometer read 60F; and was adjusted down. Food was 41F; and unit thermometer read 27F by end of inspection. EC provided temperature logs and a risk control plan to PIC to monitor cold holding in these units; as this violation persists over multiple inspections.
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.
4-601.11(C ); The filter hoods and light fixtures above the grill line have an accumulation of dust and grease. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Increase frequency of cleaning to avoid this violation.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. CDI-List of approved courses sent via email; and placed here: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
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; Make line 1 (in rear prep area) is holding lettuce and tomatoes at 44-46F. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Items in the make line will be discarded within 4 hours. Unit will be serviced.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility does not have sanitizer test strips. An accurate method of measuring sanitizer concentration shall be available. Purchase new test strips by 3/29/24.
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; Lettuce and tomato were holding 46-47 in the make line cooler. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Items were placed into unit after opening at 10 am; so items were moved to the walk in cooler to chill. Ice was added in food safe bags to new lettuce and tomato. VR-Unit will be serviced. EC will return in a few days to verify that unit is holding food at 41F or below.
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 Windex bottle was stored on the ice maker; above the ice opening. Chemicals shall be stored where they cannot contaminate food or equipment. CDI-Windex was moved to chemical storage under the 3-compartment sink. ; 7-102.11; Priority Foundation; Two spray bottles of water were unlabeled. One spray bottle of bleach was unlabeled. Working containers of chemicals shall be identified as to contents to avoid confusion. CDI- All spray bottles were labeled.
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; Wet wiping cloth was left on counter in between uses. When cloths become wet; they must be stored in a sanitizing solution. CDI-Quaternary ammonium solution was taken from 3-compartment sink; and cloths were stored in it.
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.