5-202.12 Handwashing Sinks; Installation (C) The two hand washing sinks in the kitchen have water tempered below 100F (see temperature chart). A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC advised to have hot water systems checked for repair.
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.
4-602.12 Cooking and Baking Equipment - C The interior of the microwave is soiled. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. PIC had employee clean the microwave. ***CORRECTED DURING INSPECTION (CDI)***
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 3-501.16 (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) Several food items were cold held above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. Food voluntarily discarded. ***CORRECTED DURING INSPECTION (CDI)***
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Steak prepped and packaged in house found in the reach in cooler dated for 8/13. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PIC discarded steak. ***CDI***
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 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Several stacks of pans stored as clean had labels and label residue on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. The pans were moved to the dish pit for washing and sanitizing.***CORRECTED DURING INSPECTION (CDI)***
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Single-use plastic bowls are being used as flour; rice; and sugar scoops. (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. PIC advised to use scoops with handles that can be stored above the food.
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.
4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratched (red; blue; white). Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC is advised.
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 5-103.11 Capacity - Quantity and Availability (Pf) All three hand washing sinks and two prep sinks did not have hot water during inspection (cookline hand sink 82FOther
Official wording
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11 Capacity - Quantity and Availability (Pf) All three hand washing sinks and two prep sinks did not have hot water during inspection (cookline hand sink 82F; three compartment sink area hand sink 86F; prep sink 75F; and restroom hand sink 64F). Provide sufficient hot water to meet the peak hot water demands. PIC had maintenance come adjust hot water during inspection. ***(CDI)***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.15 (B) Leak pipe etc. not imminent threat The faucet that fills the wash and rinse basin of the three compartment sink leaks when water is turned on. Maintain a plumbing system in good repair. PIC is advised.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Ice machine interior is soiled with pink and black organic build up. (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC advised to clean ice machine more often. ***WILL VERIFY WITHIN 72 HRS***
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 3-501.16 (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) Chicken breast (44F) and grilled peppers (47) were cold held above 41F. Maintain TCS foods in cold holding at 41F or less. PIC stated that lowboy has been repaired multiple times and may need to be replaced. Chicken breast and grilled peppers were discarded by PIC. ***CORRECTED DURING INSPECTION (CDI)***
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.
majorCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several food items in the reach in and walk in coolers were not date marked. Date marking process is inconsistent. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PIC advised to create a consistent date marking process. ***WILL VERIFY WITHIN 10 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.
notedCode 6-404.11 Segregation and Locations - Distressed Merchandise (Pf) Several dented cans were stored with non-dented canned goods. Designate a separate area for items that are not for use and are being held for creditContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
6-404.11 Segregation and Locations - Distressed Merchandise (Pf) Several dented cans were stored with non-dented canned goods. Designate a separate area for items that are not for use and are being held for credit; such as dented cans or recalled products. PIC removed the dented cans to a designated area for return to food distributor. ***CDI***
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several stacks of plates are stored under the drain lines of the ice bath table. 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. PIC advised to store plates away from the potential of contamination from drain lines.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The lowboy is not cold holding properly. Thermometer read 48F. Maintain equipment in good repair. PIC advised to replace or 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.
4-602.13 Nonfood Contact Surfaces (C) The pink hanging fan and black box fan have heavy dust build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to clean.
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.