notedCode 6-301.12 Hand Drying Provision (Priority foundation)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Priority foundation); There were no paper towels at the hand sink next to the slicer. Maintain paper towels or forced air hand dryer at each hand sink. CDI-Paper towels were replaced.
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.
4-602.11 (A) (5); Priority; The ice machine has a heavy build up of discolored and slimy residue on the front inside panel. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI-Cleaning was begun on the ice machine. This ice is used in the display case on meats. Maintain the ice machine 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.
4-602.11 (A) (5); Priority; The ice machine has a heavy build up of discolored and slimy residue on the front inside panel. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI-Cleaning was begun on the ice machine.
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.
3-304.14(B); Core; There was a wet wiping cloth stored on the cutting table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer bucket was made with 100ppm chlorine solution for storing wiping cloths.
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.
4-501.11; Core; The shelving in the walk in cooler and display cooler are rusting and damaged. Maintain equipment in good repair. Replace or resurface rusting shelves.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Repackaged raw chicken was stored above pork and beef in the reach in freezer. Raw meats must be stored according to final cook temperature; with chicken on the bottom shelf. CDI-Meats were rearranged. Facility has storage chart; which was reviewed with PIC. A storage chart in Spanish was provided to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Deli meats and cheese were holding 44-45F in the display cooler. The ambient air measured 47F. TCS foods must be held cold at 41F or below. CDI-As foods were placed in unit this morning; they were allowed to be moved to the reach in and walk in coolers until deli unit is serviced. The deli unit was adjusted down; but will also be serviced. EC will return Friday to verify unit is holding food cold.
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.
2-102.12 (A) Certified Food Protection Manager (C) Present employees are not ANSI certified food protection managers. Training is needed such as ServSafe.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-501.16(A)(2) Chicken Cutlets with breading 53.9FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Chicken Cutlets with breading 53.9F; Chicken Pieces 42F; Cut Beef 44F & 45F. Maintain TCS foods in cold holding at 41F or less. -P Chicken Cutlets were moved to the freezer to cool. The breaded chicken cutlets may be stacked too high and should be cooled to 41 degrees F before storing in the display refrigerator. We discussed using two pans to cool the chicken to 41F. The Beef may be above 41F because it was cut recently. Use your thermometer to check food temperature. Food should be 41F before storing in the glass refrigerators. Recommend purchasing a digital thermometer for regular food temperature checks. Refrigerator repairman arrived during inspection and will assess the refrigerator. He defrosted the refrigerator; coolant level is good; ice was not the evaporator.
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.
3-501.17; Priority Foundation; Bulk Deli Deli meats open and plastic wrapped are not marked with the date that they were opened. Refrigerated; ready to eat; TCS (Time/Temperature Control for Safety) foods shall be marked with the dated that they were prepared; or opened; and be discarded within 7 days of that date. CDI-Ham and Turkey`Ham were marked during today's inspection a note applied to the refrigerator where the open meat is stored. Implements date marking for the bulk deli meats.
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.
notedCode 3-501.15 Large amount of chicken cutlet and two pans of cut beef are above 41 degrees F in the display refrigerators. One pan of beef is in the 3 door refrigerator above 41F. Quickly cool foods. Use methods such as open/vented shallow metal pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Large amount of chicken cutlet and two pans of cut beef are above 41 degrees F in the display refrigerators. One pan of beef is in the 3 door refrigerator above 41F. Quickly cool foods. Use methods such as open/vented shallow metal pans; storage inside the walk in cooler or inside the freezer. Cold air must flow around product to remove the heat. -Pf Chicken was moved to the freezer to cool. We discussed spreading food out into additional pans. Use your thermometer to verify food is quickly cooled to 41F. .
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.
4-302.12 Food Temperature Measuring Devices (Pf) Employee did not know where to find a thermometer to check food temperature. I located a dial top thermometer. Recommend purchasing a digital thermometer and using it every day to check food temperature.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Ice Machine is heavily soiled inside with microbial growth. Cleaning is needed often enough to prevent accumulation of microbial growth. Employee started some of the ice machine cleaning during today's inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Large containers of cut meat 30 degrees F are stored in front of and under the handwashing sink. Keep food protected from splash from the handwashing sink. Keep food off of the floor. Keep handwashing sink accessible for use at all times. Carts may be needed for storing containers of food. Meat was moved away from the handwashing sink upon request.
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.
notedCode 4-501.12 Large Cutting Board that covers the table top has black cuts that indicate areas not being effectively cleaned. BleachCleaning and sanitizing
4-501.12 Large Cutting Board that covers the table top has black cuts that indicate areas not being effectively cleaned. Bleach; sand; resurface or replace cutting board as needed. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Prevencion Clorox does not appear to be an approved sanitizer. There are no instructions for use as sanitizer; includes instructions to rinse off surfaces; no EPA number. Employee obtained a small bottle of Clorox original from the store shelves that is appropriate for food contact surfaces and mixed sanitizer using it.
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.
3-302.12; Core; Spray bottles containing an orange liquid are not labeled. The contents are bitter orange (with sugar). Employee used a Sharpie to label the spray bottles with the contents.
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; Very large cutting board that covers an entire preparation table has hundreds of black cuts; indicating areas that are not being cleaned effectively. The leading edge is worn and orange. Temporarily; the cutting board may be refinished; sanded along the leading edge to eliminate the rough area and bleached. Replacement is needed. Replace cutting board when it can no longer be effectively cleaned.
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; Deli meats opened yesterday were not marked with the date that they were opened. Refrigerated; ready to eat; TCS (Time/Temperature Control for Safety) foods shall be marked with the dated that they were prepared; or opened; and be discarded within 7 days of that date. CDI-Meats were allowed to be marked.
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.
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; Sausage was left out in the prep area to marinate after grinding; and was holding at 64F. TCS (Temperature control for Safety) foods shall be cold held at 41F or below. CDI-Sausage was allowed to chill in the walk in cooler; as PIC stated it was made less than an hour ago. EC would recommend that sausage marinate in the walk in cooler in the future.
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.