notedCode Observation: Ice dispenser at fountain drink machine has microbial build up 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Inside was sanitizedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Ice dispenser at fountain drink machine has microbial build up 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Inside was sanitized;
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: Vents through out establishment have dust build up. Cabinets through out establishment have food debris building up in them. 4-602.13 Nonfood Contact Surfaces (C)
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: Multiple dishes still have date mark stickers on them after being washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Multiple dishes still have date mark stickers on them after being washed; rinsed; and sanitized. Ice dispenser at fountain drink machine has microbial growth. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Dishes were placed back in 3 compartment sink. Ice dispenser was sanitized.
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: Meat and cheese in display case is holding above 41F. Examples: cheese 48FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Meat and cheese in display case is holding above 41F. Examples: cheese 48F; turkey 46F; roast beef 43F. Tomatoes on the line are holding at 56F. 3-501.16(A)(2) Maintain TCS 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: Employee cann on drink and bag of chips was stored on prep table. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee cann on drink and bag of chips was stored on prep table. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Both drink and chips were removed from prep table.
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.
Observation: Tomatoes on line were holding at 50F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Tomatoes were removed from line and placed in the walk in cooler to cool.
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: Outside of equipment and cabinets have food debris/dust build up on them. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Outside of equipment and cabinets have food debris/dust build up on them. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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; Sliced tomatoes on the prep line found maintaining over 41F (see temperature chart). PIC stated they had been placed on the prep line less than 4 hours prior. Tomatoes were overstocked in the pan. TCS items shall be maintained 41F or below. CDI: PIC pulled the tomatoes and switched the containers with a less full container.
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.
3-501.17; Priority Foundation; One container of tuna salad found without a datemark. RTE TCS items shall be datemarked with the date the item was made/opened or the date the item shall be discarded. CDI: PIC labeled item with known date. All other RTE TCS items were datemarked.
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; A few wet wiping cloths found stored on various surfaces. Wiping cloths shall be stored clean and dry or in sanitizer. Store wiping cloths correctly.
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.
3-304.12; Core; Scoop for the tuna salad found with the handle stored in the food. In-use utensils shall be stored with the handle out of the food. Ensure utensils are stored properly.
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.