Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods. Containers of cut lettuce and pasta were placed in the prep/make line units immediately after preparation before being allowed to cool to 41 or below in rapid cooling equipment. Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by (3) Using rapid cooling EQUIPMENT. The PIC put these items on an ice bath and placed them in the walk in cooler for rapid cooling. ***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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Several soiled stainless steel bowls and 4x4 Lexan pans were stored as clean. Equipment shall be clean to sight and touch. The PIC placed the soiled stainless steel bowls and 4x4 Lexan pans in the dish pit where they were cleaned and sanitized. ***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 in the salad prep/lowboy were cold held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. PIC rapidly cooled items with ice bags. ***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.
3-302.11(A)(1); Priority; Observed raw; whole shell eggs stored above cooked lasagna and containers of marinara sauce in the walk-in cooler. Separate raw animal foods from ready-to-eat foods during storage to prevent cross contamination. CDI- eggs moved to lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; Several containers of marinara sauce cooked yesterday were observed between 53 and 55F in the walk-in cooler. Cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sauce voluntarily discarded.
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.
3-501.18; Priority; A container of marinara sauce with a date of 10/30 was observed in the walk-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- sauce voluntarily discarded. All other date marking observed compliant. Facility has made great strides with date marking. Full points not taken.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Marinara sauce in the walk-in cooler failed to meet the cooling time/temperature parameters due to ineffective cooling methods. Sauce was placed in deep containers with tight fitting lids. Cool TCS foods in smaller; shallower containers and use rapid cooling equipment such as ice wands to cool liquid foods. CDI- sauce was discarded and EHS reviewed cooling methods with owner. Facility has an ice wand to use.
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.
3-501.13 (E); Core; Observed salmon fully thawed and still sealed in its packaging in the walk-in cooler. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing. CDI- packages were cut open. No point taken.
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 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; The top of the pizza oven has some dust and food debris accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Increase cleaning of this surface. All other surfaces observed clean. No point taken.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Walk-in cooler was observed out of temperature and blowing 60F air from the fan. PIC; Lea; stated it was in the mid 40s earlier this morning and noticed it had gotten worse just before my arrival. They were having trouble with it yesterday and a technician was called to service the walk-in cooler. It is still not repaired. Multiple TCS foods were observed above 41F (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all TCS foods were placed in the walk-in freezer to flash cool and then placed in working reach-in units. The technician was called to return; diagnose the problem further and fix the cooler.
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.
3-501.18; Priority; Multiple containers of ready-to-eat TCS foods were observed without date marking stickers including an open container of anchovies; cooked chicken; stuffed pasta shells; cooked sausage and sliced ham. Ready-to-eat TCS foods shall be discarded if found in unmarked containers. CDI- dates known and affixed. All other foods had dates. Ensure the facility date marking system is followed to keep track of time for ready-to-eat foods.; 3-501.17; Priority Foundation; Multiple ready-to-eat foods did not bear dates. Ready-to-eat TCS foods shall be date marked if held longer than 24 hours and discarded after 7 days in refrigeration. The day of preparation counts as day 1. CDI- dates added to applicable foods.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the salad cooler (see temp chart) were above 41F. TCS foods shall be kept at 41F or below in refrigeration. CDI- product moved to walk-in cooler. Ambient temperature appeared to be holding in the mid-upper 40s. PIC adjusted the temperature down. Ensure this unit is maintaining appropriate temperature and do not store TCS foods here until it is holding at least 41F. EHS to follow-up on this cooler in 10 days. Repair if necessary.
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; A large tray of lasagna initiated cooling at the start of this inspection. Lasagna was observed placed into the walk-in cooler tightly covered with tinfoil. Ensure TCS foods are cooled in small; thin portions and left uncovered if protected from overhead contamination. Tightly wrapped or closed containers do not cool quickly. CDI- lasagna was uncovered and placed in freezer to cool rapidly. Product was only 2-3" thick. For larger foods; separate into smaller portions before cooling. Education provided on effective cooling methods. No point taken today.
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.
3-501.13 ; Priority; Observed a plastic tube of ground beef thawing in the prep sink in a container of water at 75F. TCS foods shall be thawed completely submerged under running water at a water temperature of 21C (70F) or below OR in refrigeration. CDI- product removed from water and employee began prepping the meat. Ensure thawed foods that exceed 41F cool back to 41F within 4 hours. Full point may be taken for repeat violations in the future.
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.
3-304.12; Core; A plastic ramekin was being used as a scoop in the salad toppings like peppers; chopped onion and cheese. Only use dispensing utensils with handles that can be kept out of the food and above the container to avoid contamination. CDI- ramekin removed and replaced with a spoon.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Two light bulbs above the cookline are burnt out. Replace bulbs to ensure adequate lighting is provided in work/prep areas. No point taken.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-501.13 ; Core; Salmon was observed thawed in the walk-in still sealed in its ROP package. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- bags were sliced open.
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.
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; The front sides of the reach-in unit at the cookline have residue build-up especially under the counter above the door. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not taken.
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.