6-301.14; Core; Post a handwash sign at each hand sink. EHS provided via email to PIC. 5-205.11 (A); Priority Foundation; Handwash sink by prep sinks were blocked. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- PIC moved items.
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.
4-901.11; Core; Utensils and equipment observed stacked still wet without being air dried first. Ensure that all utensils and equipment are air dried before stacking/storing.
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.
4-602.13; Core; Non-food contact surfaces of the shelving units; gaskets; push carts; outside of dishwasher; prep tables and shelving throughout kitchen have heavy accumulation of debris. Establish a cleaning schedule to maintain all areas clean and free form debris. ; Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
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.
6-501.11/12; Core; Painted floors in need of repair. Ceiling tiles torn in need of repair. PIC states it's scheduled to have epoxy repoured and new ceiling tiles placed during holdiday time. Cleaning needed of floors; walls and ceilings throughout establishment. 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.Repeat.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Core; Employee phone and cup (not currently being used) stored in kitchen areas. Designate and use an area for the orderly storage of employees' clothing and possessions.
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: Beverage being consumed from water bottle stored at the dish sink where contamination can occur. Ensure that staff are consuming beverages in a designated area from production tasksEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Beverage being consumed from water bottle stored at the dish sink where contamination can occur. Ensure that staff are consuming beverages in a designated area from production tasks; in an approved contianer such as (cup; lid; straw) brak hand/mouth contact AND keep beverage stored in an areas where contamination cannot occur; CDU: beverage was discarded during inspection and education shared with staffing. 2-401.11 Eating; Drinking; or Using Tobacco (C) (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. (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.
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 mid prep refrigerator and the left prep refrigerator were unable to hold temperature of 41F or belowFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The mid prep refrigerator and the left prep refrigerator were unable to hold temperature of 41F or below; food products (TCS) temperature control safety foods observed in in refrigeration units ranged: (42F - 44F mid prep refrigerator); (49F-53F in the left prep refrigerator). CDI: Food products in left prep refrigerator had been out less than 2 hours and were moved to ice setup with smaller containers. The food items on the mid prep refrigerator were moved to adjacent rep refrigerator maintaining temperature of 38F. Discontinue use of refrigerators unless able to maintain 41F or below. Continue to monitor temperatures daily at opening; 2 hours into service where breaks in temperature have been observed previously. 3-501.16 Priority - All temperature control safety food products must be held 41F or below under refrigeration.
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.
Observation: Gaskets on all make line prep refrigerators torn/poor repair; The can opener blade was found dull and not sharp. The door gasket on the walk in door is in poor repair and door is no longer sealed when closed allowing for cold air leak. Cutting boards are heavily scored and need to be resurfaced to be considered smooth; eaisly cleanable. Ensure that all equipment is maintained in good repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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 exterior surface of the dry ingredients contianers in the dry storage area are unclean. visibly accumulated with debris. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The exterior surface of the dry ingredients contianers in the dry storage area are unclean. visibly accumulated with debris. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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: Floor coating peeling/poor repair. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor coating peeling/poor repair. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Continue to plan for resurfacing of floor.
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 Observation: The cooked goat was not properly cooled from yesterday (6/16) and was found at 53F in walk in. CDI: Operator discard food during inspection. 3-501.14Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: The cooked goat was not properly cooled from yesterday (6/16) and was found at 53F in walk in. CDI: Operator discard food 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.
criticalCode Observation: Due to the walk in refrigerator unable to hold temperature of 41F or belowFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Due to the walk in refrigerator unable to hold temperature of 41F or below; food products (TCS) temperature control safety foods observed in walk in refrigerator ranging from 42F - 44F. Food products moved to other refrigeration; repair man called for corrective action during inspection for equipment. Follow up refrigeration 6/18/2024. Cut cantaloupe; cut leafy greens and rice pudding unable to hold cold on buffet service line. Items to be added to TPHC policy. 3-501.16 Priority - All temperature control safety food products must be held 41F or below under refrigeration.
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.
majorCode Observation: Walk in is unable to maintain temperature which is main source of refrigeration. Observed at 44F. Follow up for corrective action 6/18/24. 4-301.11Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Walk in is unable to maintain temperature which is main source of refrigeration. Observed at 44F. Follow up for corrective action 6/18/24. 4-301.11; Priority Foundation; EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf; Observation: Cooling cooked chic peas; goat curry not cooling correctly as required due to methods. Goat curry was observed in plastic bin with lid. Cooked peas observed in 6 inch deep plastic pan. Discussed with CFM during inspection; foods observed cooling were poured down to more containers during cooling process to correct methods. 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: Utensils and equipment observed stacked still wet without being air dried first. Ensure that all utensils and equipment are air dried before stacking/storing. CDI: Equipment and utensils were separated during inspection for corrective action. 4-901.11Equipment and utensils
Observation: Utensils and equipment observed stacked still wet without being air dried first. Ensure that all utensils and equipment are air dried before stacking/storing. CDI: Equipment and utensils were separated during inspection for corrective action. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining
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: Gaskets on all make line prep refrigerators torn/poor repair; The can opener blade was found dull and not sharp. The door gasket on the walk in door is in poor repair and door is no longer sealed when closed allowing for cold air leak. Ensure that all equipment is maintained in good repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Observation: The plastic cutting boards on the prep refrigerators were heavily scored. Ensure that cutting boards are maintained smooth and easily cleanable. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; Observation: The lemon squeezer was observed with peeling surface coating. Ensure all utensils are maintained in good repair. 4-502.11(A) and (C); Core; A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
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 non food contact surface of the shelving unitsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non food contact surface of the shelving units; push carts; prep tables and shelving throughout kitchen have heavy accumulation of debris. Establish a cleaning schedule to maintain all areas clean and free form debris. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
minorCode Observation: Floor coating peeling/poor repair. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor coating peeling/poor repair. 6-501.11; Core; 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.
3-501.17; Priority Foundation; TCS foods held on make line and reach in units not date marked. TCS foods held in establishment over 24hrs shall be date marked. CDI: Items cooked previous day date marked. Repeat.
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.
4-501.12; Core; Heavily scored cutting boards on all make line units. Resurface or replace cutting boards. Repeat.; 4-501.11; Core; Ice build up in freezer and some plastic containers are badly stained. Equipment shall be maintained in good repair. Repeat.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Employee cooking bread was bare handing cooked bread. Food employees shall not have any bare hand contact with any RTE foods. CDI: Bread discarded.
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.
3-302.11; Priority; Raw eggs stored over RTE foods. TCS foods shall be stored based on final cook temps with RTE over raw. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.13; Core; Cleaning needed of shelving units; make line/reach ins; outsides of equipment and hood filters. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
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; Cleaning needed of floors; walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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.