Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Bucket of sanitizing solution was stored above equipment and single-service containers on back table in sandwich prep area. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Sanitizing solution was relocated.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All food within the self-service cooler were maintained above 41F. Unit had an ambient air temperature of 45F-51F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Yoghurts were voluntarily discarded by PIC (maintained in unit overnight above 45F). Salads; sandwiches; wraps; and sushi containers (prepared 9:30 AM to 10:30 AM) were moved to reach-in freezer to rapidly cool to 41F. Self-service unit may not be used for storage of temperature controlled for safety foods until it is repaired and capable of maintaining 41F or below.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Wiping cloth sanitizer buckets in cafe area and deli area had concentrations of 0 PPM quaternary ammonia. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Ensure buckets have proper concentrations.
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; Core; Observed that the ice machine had considerable amount of pink residue buildup on the inside black panel. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean the ice machine more frequently.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Food prepped in the morning (roast beef prepped in the cafeteria in building 8) observed above 41F in deli display cooler; the meat was overstacked in a deep container. Cooling shall be accomplished by using rapid cooling equipment; using shallow pans; separating food into smaller portions; stirring the food. CDI - PIC transferred the food to the freezer for further 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.