3-501.16(A)(2) TCS food items in cooler drawer were measuring between 43-44 F. Noted ambient air for cooler drawer reading at 43 F. Maintain TCS foods in cold holding at 41F or less. -CDI: Noted food items were placed in walk in cooler to chill. Technician already notified of cooler drawer issue.
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.
4-501.12 Cutting Surfaces (C)- Noted portable green cutting boards are deeply scratched and scored. Discussed replacing cutting boards to ensure food contact surfaces are smooth and easily cleanable.
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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -PFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Foods on make line/drawers over 41F (See temp list). CDI: No food over 45F and PIC placed time stamp on food times. Maintenance was called as well.
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 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Container of food stored on the floor inside walk in. CDI: Food moved.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Physical facilitates shall be maintained clean. Cleaning needed of floors and walls under/behind equipment.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Tall stacks of disposable beverage cups not covered/protected...Single service disposable food/beverage containers shall be protected from contamination...CDI by pulling plastic sleeves up to rims of top cups on stacks.
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.
4-501.11; Core - (REPEAT) Several wire shelves and a few wall brackets were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged/rusty shelves/brackets with similar approved shelving/brackets. NOTE: DO NOT paint rusty or peeling shelves--they must be replaced. 4-502.11 (A) and (C); Core - (REPEAT) At least one food container was cracked...Food service utensils shall be kept in good repair...Discard damaged container.
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.
5-501.15; Core - One side of top trash dumpster lid was detached...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster lid.
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.
6-501.11; Core - (REPEAT) In walk-in freezer; ice was accumulated on floor. Some kitchen wall edges/surfaces were damaged...Physical facilities shall be kept in good repair...Repair leaking/condensing pipes in freezer; and repair damaged wall surfaces so they are smooth and easy to 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.
3-501.16 (A)(2) and (B); Priority - Several TCS* foods in refrigerated drawers under cooking line were above 41F; and cut lettuce in make line top was 45-50F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...CDI by properly refrigerating foods at incorrect temperatures.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Refrigerated drawers under cooking line were not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain proper temperatures...CDI by removing all TCS* foods from refrigerated drawers and properly refrigerating. PIC also contacted refrigeration company to have refrigerated drawer unit evaluated.
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.
2-402.11; Core - At least one kitchen worker had facial hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints that cover body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Instruct worker to don required hair restraint over facial hair.
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.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged/rusty shelves with similar approved shelving. NOTE: DO NOT paint rusty or peeling shelves--they must be replaced. 4-502.11 (A) and (C); Core - At least one food container was cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged container.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving; and dunnage racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.17; Core - Women's bathroom had no covered trash can/receptacle...Toilet rooms used by females shall be provided with a covered receptacle/trash can for sanitary disposal...Provide required covered trash can/receptacle.
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 - In walk-in freezer; ice was accumulated on floor; and ice had accumulated on sheet pan below ceiling grate. Women's room had some stained ceiling tiles (possible leaks); and men's bathroom ceiling tiles were damaged with black tape on them. Some kitchen wall panels; walls surfaces and vinyl baseboard stripping were loose and/or damaged or had holes...Physical facilities shall be kept in good repair...Repair leaking/condensing pipes in freezer. Ensure all leaks have been repaired above women's bathroom; and replace damaged ceiling tiles in bathrooms and repair damaged wall surfaces. 6-501.12; Core - Observed soiled/dusty ceiling vent grates in kitchen; bathrooms; and long bathroom hallway. Some ceiling tiles were stained in women's bathroom...Physical facilities shall be kept clean...Increase vent cleaning frequency; and replace stained ceiling tiles.
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 - Many foods in walk-in cooler and refrigerated make line top and its drawers were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection. PIC called refrigeration company to evaluate/repair/maintain units.
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
7-102.11; Priority Foundation - Two buckets of wiping cloth sanitizer and one bottle with liquid in it were not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of products inside...CDI by labeling buckets and bottle.; 7-201.11; Priority - Bags of hand soap were stored above clean wiping cloths and dry foods (onions; etc.) and hand sanitizer was stored above clean disposable aluminum pans...Chemicals shall be stored to prevent contamination of food and clean equipment; utensils; single service disposable food/beverage containers and clean linens...CDI by properly storing chemicals.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Walk-in cooler and refrigerated make line top were not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain proper temperatures...Provide maintenance/repair on the units above to maintain cold TCS* foods at 41F or less...Not corrected during inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Bottles of water/beverages were stored directly under leaking ice machine drain line...Food shall not be stored under leaking water lines or lines where water has condensed...Do not store food/beverages under drain lines or waste lines.; 3-305.11; Core - Many bottles/cans of water and other beverages in plastic wrap or cardboard or were stored directly on floor (floor was wet in some areas)...Food/beverages shall be protected from contamination by storing them at least 6 inches above floor...Elevate beverages at least 6 inches above floor. Cased food in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
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.
2-303.11; Core - One food worker had dangling bracelets on wrist...Except for a plain ring; while preparing food; food employees shall not wear jewelry on their arms and hands...Instruct food worker to remove jewelry from hands and arms except for a plain ring.; 2-402.11; Core - At least one worker had facial hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints that cover body hair to effectively keep hair from contacting exposed food and clean equipment and utensils...Instruct worker to don required hair restraints.
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.
3-304.14; Core - Several wiping cloth buckets with sanitizer had chlorine concentration less than 50 ppm. One wiping cloth was hanging over side of sanitizer bucket...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by replacing with correct concentration sanitizer and keeping cloths down inside sanitizer.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some plastic knives; beverage cups and beverage lids were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep knives with handles up and beverage cups in approved dispensers or in plastic sleeves pulled up to rims of top cups on stacks and beverage lids inverted (food contact sides down).
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.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged/rusty shelves with similar approved shelving. NOTE: DO NOT paint rusty or peeling shelves--they must be replaced.
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.
5-501.17; Core - Women's bathroom had no covered trash can/receptacle...Toilet rooms used by females shall be provided with a covered receptacle/trash can for sanitary disposal...Provide required covered trash can/receptacle.
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.
5-501.114; Core - One dumpster's drain hole had no plug...Trash/recycle receptacles with drains shall have plugs in place...Replace missing plug.
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.
6-501.12; Core - Observed soiled/dusty ceiling vent grates in kitchen and long bathroom hallway. Some ceiling tiles were stained in women's bathroom...Physical facilities shall be kept clean...Increase vent cleaning frequency; and replace stained ceiling tiles.; 6-501.11; Core - Ice was accumulated on floor in walk-in freezer. Women's room had some stained ceiling tiles (possible leaks)...Physical facilities shall be kept in good repair...Replace leaking/condensing pipes in freezer. Ensure all leaks have been repaired above women's bathroom.
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.
4-903.11(A); (B) and (D); Core; Clean knives were being stored above the dirty dish area with dirty dishes piled so high they were touching them. Also; cilantro that was being dried was being stored directly above clean utensils.- Clean equipment and utensils shall be protected from splash and dust; and shall be in a clean; dry location.- Please find a new way to store dishes so they do not get contaminated.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee personal bag being stored directly on type of sugar and flour bins.- Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.- Please make sure that employees have a designated area for their personal belongings.
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.