4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Ice machine basin with visible slimy pink residue inside. Please have ice machine thoroughly cleaned and sanitized to prevent residue growth.
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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Large box of raw shell eggs stored over bottled beverages and packaged goods inside walk-in cooler. CDI: Eggs moved to alternate shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Large container of fully cooked egg patties holding on prep counter outside of temperature control at 84F. CDI: EC Wall explained that potentially hazardous foods must hot-hold safely at 135F regardless of being reheated prior to service. Egg patties taken and reheated to 165F and placed in a hot-holding steam well basin.
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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): TCS foods inside flip-top cooler holding at 45F. CDI: EC Wall instructed cooler setting to be turned down and advised keeping the lid closed during slower periods of time to allow the cooler to recover more easily from rushes. Food returning to temperature.
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.