notedCode 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 (P) Observed a bulk box of raw shell eggs stored over ready-to-eat collard greens and sauces inside walk-in cooler. CDI: Eggs moved to bottom shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Observed gasket badly torn on glass door catering reach-in cooler.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed label on a container of Caesar dressing (anchovies & eggs used) of 2/17/26 which is over the 7 day holding period at 41 degrees F.
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 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wings placed in cold drawer on cook line in deep pan within two hours from 135F (80F). Cold drawers do no the cooling capacity to cool cooked foods. Wings were moved to walk in and placed in a shallow pan to facilitate proper air flow for cooling. .
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wiping cloth on preparation line that was wet and stained from cleaning cutting board for cooked meats. CDI by placing cloth in sanitizing 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.
3-302.11 Food Separation; Packaging; and Segregation; Priority; 0 points; A pan of raw chicken portioned into ziploc bags was stored on top of a box of potatoes in the walk-in freezer. Raw meats shall be stored under cooked and ready-to-eat foods. Facility has a stacking sticker on the door of the walk-in cooler for reference. CDI-PIC rearranged the foods to store chicken below all other items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16(A)(1) Time/Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Time/Temperature Control for Safety Food; Hot Holding; Priority; A pan of pork on the grill and a pan of pork in the hot cabinet were measured below 135F. All TCS foods that are held hot shall be held at 135F or above. Discussed use of Time as a Public Health Control (TPHC); PIC is familiar with this procedure as it was used at the previous location. Please ensure written procedures are in place and time marking is used before implementing TPHC. CDI-PIC increased temperature of pork on the grill and discarded pan of pork in the hot cabinet.
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 7-102.11 Common Name-Working ContainersChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name-Working Containers; Priority Foundation; 0 points; Two spray bottles stored on the chemical storage rack were not labeled. All chemicals removed from original containers shall be marked with the name of the contents. CDI-PIC discarded contents of bottles.
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.
notedCode 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation; Consomme and tallow cooling at room temperature after cooking were not cooling quickly enough to meet required cooling parameters. Queso in the walk-in cooler was being cooled in a deep container with a lid. Recommend moving items to the walk-in cooler or using ice wands to facilitate faster cooling after the foods cool to 135F. CDI-PIC placed items in the Walk-in cooler for rapid cooling. Queso was portioned into two different containers to create smaller batches and allow faster cooling.
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.