4-501.11 Good Repair and Proper Adjustment - Equipment (C)In the walk -in cooler; noted an accumulation of ice build up along the drain line underneath the evaporator unit.Also noted the front-end reach in coolers are no longer working. According to PIC; maintenance tech have come out to assess the equipment but have not fully completed. Maintain equipment 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal and plastic containers stored clean had food debris on them. CDI: Placed in dish washing area for rewashing.
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 Observed (2) two dented cans in the dry storage of part of the working stock. Ensure damaged cans are removed from the working stock and not used. 3-202.15Contamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
Observed (2) two dented cans in the dry storage of part of the working stock. Ensure damaged cans are removed from the working stock and not used. 3-202.15 ; Priority Foundation; FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf CDI: Operator removed cans from the working stock for discard.
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.
majorCode Chicken sandwiches dispensed on buffet line provided with various utensils that cause challenges with dispensed food product resulting in bare hand contact by consumer. Ensure that products on display buffet line are dispensed in a manner that prevents bare hand contact. 3-306.13(B) and (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Chicken sandwiches dispensed on buffet line provided with various utensils that cause challenges with dispensed food product resulting in bare hand contact by consumer. Ensure that products on display buffet line are dispensed in a manner that prevents bare hand contact. 3-306.13(B) and (C); Priority Foundation; (B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination. Pf CDI: Operator pulled sandwiches to be pre-wrapped to prevent potential dispensing/bare hand contact at buffet line.
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.
The following equipment items observed poor repair: Gaskets on hot holding cabinet; gaskets on reach in refrigerators; shelving reach in refrigerator (rusted). 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.
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.