3-501.16 (A)(1);Priority; Chili; beer cheese and brisket in hot holding steam wells under 135F. Food in Cambro hot holders at 135F and higher. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. Items stirred and unit turned to max heat during inspection.
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 4-703.11 After cleaningCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. (P) Thermal disk only reaching 157F after several attempts. CDI: Ecolab contacted; facility will manually sanitize and use the dish machine for a wash & rinse cycle. .
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; Significant pink build-up inside ice machine bin. Equipment such as ice machines shall be cleaned at a frequency necessary to prevent buildup of soil and residues. Clean this 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.
4-602.11; Core; Significant pink build-up inside ice machine basin. Equipment such as ice machines shall be frequently 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.