4-501.11 Good Repair and Proper Adjustment - Equipment (C) Wire shelf in back area starting to rust. Equipment shall be kept 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.
6-501.11; Core; The section of wall next to the 3-compartment sink is no longer smooth or easily cleanable; and is water damaged. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. PIC will look into replacement.
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.
3-302.11 (A)(2); Priority; Repackaged raw chicken was stored mixed in with cooked meats in the reach in freezer. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Separate raw animal foods from ready to eat foods. CDI-Foods were rearranged. Food storage chart provided and reviewed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes and lettuce in the prep cooler were holding 50-55F. Tomatoes were filled over fill line. Dressed salad was 58F on the counter. TCS (Time/Temperature Control for Safety) foods shall be held cold at 41F or below. CDI-Foods were moved to freezer to cool; as they were in cooler less than an hour. Recommend cutting produce Thursday evening for Friday service to ensure it is the correct temperature. Also ensure that food is not over fill line.
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.
3-302.11; Priority; Raw chicken was stored above beef and fish in the reach in cooler. Raw chicken was stored with lamb in the prep sink for thawing. Raw meats shall be stored separately according to final cook temperature. CDI-Storage chart provided to PIC. Foods were rearranged to be separated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Shelves at the dish drying area are beginning to rust. Equipment shall be in good repair. Repaint/ replace rusting shelves. ; 4-202.11; Priority Foundation; Raw chicken was stored in plastic shopping bags. Reusable food contact surfaces of equipment shall be smooth; easily cleanable; non absorbent; and safe for food use. CDI-chicken was unwrapped from plastic bags; and wrapped in food safe plastic.
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.