criticalCode 4-703.11 Hot Water and Chemical - Methods (P)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11 Hot Water and Chemical - Methods (P); The hot water sanitizing dish machine was not reaching 160F. Several different factors (booster heater inconsistently working; large water leak and pressure gauge not functioning) could be the issue. Maintain hot water sanitizer at 160F. Temporary solution- dishes may be ran through the dish machine and then dipped in sanitizer at the 3-compartment sink. Verification Required- EC will return on Tuesday; 6/9/26 to verify that the dish machine issues have been addressed.
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; The dish machine is not properly sanitizing dishes. Several different factors (booster heater inconsistently working; large water leak and pressure gauge not functioning) could be the issue. 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(C ); Grease accumulation present behind the cooking equipment (fryers). Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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; Rusty 3 comp sink basin. Equipment shall be maintained in good repair. Repeat.
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.
6-501.12; Core; Cleaning needed of floors behind cooking equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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); Priority Foundation; A few metal pans were observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes returned to dish area to be 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.
3-501.16(A)(1); Priority; Fried pork chops on the line were holding between 118-121F. Maintain TCS foods in hot holding at 135F or above. CDI- Pork chops were reheated and TPHC was suggested.
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); Priority; Pork chops on ice were 72F and egg wash on ice was 60-62F. Food items were removed from the walk-in cooler within the last hour. Maintain TCS foods in cold holding at 41F or less. CDI- more ice was added to cool foods rapidly.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; Food items on the salad bar were not labeled indicating what time each item was removed from temperature control. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- Education given and labels added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-703.11 Hot Water and Chemical - Methods (P) Maintain hot water sanitizer at 160F. Dish machine not reaching 160F. Booster was turned off. CDI: Booster turned on and 160F temp reached.
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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Food items on deli sandwich make line prepped previous day not date marked. Some items are dated longer than 7 days. CDI: Items date marked and re-dated to be discarded in 7 days.
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.
3-304.14; Core; Damp wiping cloth sitting out on counter with no sanitizer bucket made up to store it in. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration 200-400ppm for Quat. CDI- Cloths placed in sanitizer buckets.
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; Rusty 3 comp sink basin. Floor plating not sealed inside walk in cooler. Equipment shall be maintained in good repair. Repeat.
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.
6-501.12; Core; Cleaning needed of floor; walls and ceilings throughout kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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); Priority Foundation; Some plastic lids; containers and metal containers stored clean had food debris and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Moved to dish washing area.
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; Core; Quat sanitizer 100ppm. Maintain sanitizer between 200-400ppm. CDI: Corrected to 200ppm.
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; Rusty 3 comp sink basin. Floor plating not sealed inside walk in cooler. Equipment shall be maintained in good repair. Repeat.
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.
6-501.12; Core; Cleaning needed of floor; walls and ceilings throughout kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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.
6-301.14; Core; Front handwashing sink by the hot service line is missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
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; Core; Soda machine nozzles with black residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles returned for cleaning during 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.
3-501.14; Priority; Cooling Rate: Vegetable Soup in medium sized metal pan cooling in tall reach-in unit; not cooling fast enough. 147F to 143F in 19 minutes = 4/19 = 0.21F/min (0.54F/min needed). CDI- Pan moved to walk-in cooler for stronger 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: Vegetable Soup in medium sized metal pan cooling in tall reach-in unit; not cooling fast enough. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Pan moved to walk-in cooler for stronger 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.
4-501.11; Core; In walk-in cooler; floor plating is not sealed and fasted down at the seams. Toilet paper dispenser broken off wall in mens restroom. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the broken toilet paper dispenser. Repair the walk-in cooler flooring so sealed/fastened down at the seams. [REPEAT]
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Residue accumulation along low storage shelves in kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency and clean thoroughly. [REPEAT]
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.
6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]; 6-501.11; Core; Grout around floor tiles in dish machine area are worn down very low; holding water/debris. Floor damage in ice machine area with rough under-flooring exposed. In dish room; ceiling paint in worn with black spots and paint starting to peel. PHYSICAL FACILITIES shall be maintained in good repair. Regrout the tiles and repair the flooring so smooth and cleanable. Repaint the ceiling or use more waterproof material so smooth and cleanable. [REPEAT]
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.