4-501.11 Good Repair and Proper Adjustment - Equipment (C) Evaporator in walk in cooler dripping on floor.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Oven cleaner spray bottle not labeled. Label working containers of toxic materials such as cleaners and sanitizers.-Pf Labeled at time of inspection.
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.
4-903.11(A); (B) and (D); Core; Clean plastic containers stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying. No points taken.
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.
4-601.11 Cleaning needed of wire shelving in walk in cooler. Non-food contact services shall be clean to sight and touch.
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.
6-501.17 Walk in cooler floor is covered in cardboard. Floors must be easily cleanable and non-absorbent.
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 3-501.14 Cooling (P) MarinaraFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Marinara; which was prepared yesterday; observed at 63 F inside the walk in cooler. Cooling shall be accomplished by cooling the product from 135 F within the first 2 hours; then to 41 F within a total of six hours. This product did not make the 6 hour cooling requirement. Corrected During Inspection - PIC immediately discarded this product at time of 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 3-501.15 Cooling Methods (Pf) Marinara was cooled in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Marinara was cooled in large; deep container on the bottom shelf of the walk in cooler right next to the door. Cooling shall be accomplished by cooling the product in shallow containers; continuously stirring the product; utilizing ice baths or ice wands; and ensuring there is adequate air flow to the product for rapid cooling. Corrected During Inspection - Inspector encouraged PIC to utilize ice wands and split the product into two smaller containers. PIC immediately discarded product.
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 3-501.13 (E ) Sealed reduced oxygen packaging salmon observed in make unit thawing. 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 thawing. Calamari observed thawing in prep sink at room temperature without cold running water flowing over the products upon inspectors arrival. Corrected During Inspection - PIC immediately corrected the improper thawing methods by running cold water over the products and ensuring employees are introducing air to the salmon prior to thawing.Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Sealed reduced oxygen packaging salmon observed in make unit thawing. 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 thawing. Calamari observed thawing in prep sink at room temperature without cold running water flowing over the products upon inspectors arrival. Corrected During Inspection - PIC immediately corrected the improper thawing methods by running cold water over the products and ensuring employees are introducing air to the salmon prior to thawing.;
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor inside walk in cooler and walk in freezer. Food shall be stored at least 6 inches off of floor.
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.
3-501.14; Priority; Two large containers of pizza sauce observed in walk in cooler at 44-45 F. Cooling shall be accomplished by cooling temperature control for safety foods from ambient temperature to 41 F within a total of 4 hours if the product was prepared from a canned TCS food. Corrected During Inspection - Inspector educated PIC on proper cooling methods for these types of products and encouraged them to utilized ice wands or ice baths; separating the product into smaller portions and utilizing smaller containers for 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Pizza sauce was cooled in large; deep containers; which does not allow for adequate air flow for rapid cooling. Cooling shall be accomplished by loosely covering or uncovering the product to allow adequate air flow for rapid cooling. To facilitate cooling separate the product into smaller portions; use shallow pans; utilize ice baths and ice wands. Corrected During Inspection - Inspector educated PIC on proper cooling methods for these types of products and encouraged them to utilized ice wands or ice baths; separating the product into smaller portions and utilizing smaller containers for cooling. Additional points not deducted as cooling violation from previous inspection was in regards to tightly sealing products rather than being in too large of containers during the cooling process.
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 Foundation; Sealed reduced oxygen packaging salmon observed in make unit and in prep sink thawing. 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 thawing. Calamari and salmon observed thawing in prep sink at room temperature without cold running water flowing over the products. Corrected During Inspection - PIC immediately corrected the improper thawing methods by running cold water over the products and ensuring employees are introducing air to the salmon prior to thawing.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food items stored directly on floor in walk in cooler and walk in freezer. Food shall be stored 6 inches off of floor.
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); Core; Clean dishes are being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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.