minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing; Core; Boxes of single-service cups on the floor in the hallway near back storage room. Single-service items shall be kept stored in a clean; dry location at least 6 inches above the floor.
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.
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; Priority; Two coolers set at 41F and items in cooler at 42-44F. Cooler ambient temperature shall be about 3 degrees cooler to maintain foods at 41F or below. Both coolers adjusted during inspection one to 37F and one to 38F and temperatures dropped to 41F or below by the end of the inspection. 41F stickers provided and educated about internal temperature of food at 41F and below; and the difference of ambient air temperature.
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.
4-903.11 (A);Core; Clean plates stored on top of trash can in dining room. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Reviewed nearby table to store plates with acrylic cover or other way to protect plates from contamination. Plates moved during inspection.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B);Priority Foundation; No dish plate simulator; waterproof thermometer that records maximum temperature; or thermolabel stickers to check internal temperature of high temperature dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. No points deducted; and owner went to website during inspection to order stickers. Be sure this is readily available for future inspections.
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.