Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Sausage burritos made this morning around 6am were observed tightly wrapped and in a covered container in the tall glass door reach-in cooler holding above 41F; three and a half hours after preparation. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC opted to voluntarily discard the burritos. .
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 (E ); The drink nozzles on both drink machines in the lobby area have residue accumulation present. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Increase cleaning frequency.
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.
3-501.16(A)(2); Priority; TCS food items in the tall glass door reach-in cooler is holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- food items were placed into other units of refrigeration to rapidly cool.
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.
4-501.11; Core; [Repeat] Stand up glass door refrigerator has an ambient air temperature of 45F. 1-2 gaskets observed needing to be replaced. Equipment shall be maintained in good repair. PIC stated a work order will be placed today.
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.
3-501.16(A)(1) ; Priority; Chicken hot holding at 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Chicken 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.
4-501.11; Core; Stand up refrigerator not workings and 2 door freezer with ice build up. Equipment shall be maintained in good repair. PIC stated new equipment is on the way.
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.
4-601.11 (A); Priority Foundation; Plastic containers stored clean had debris and sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.; 4-501.19; Priority Foundation; Employee washing dishes in 82F water. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F. CDI: Corrected to 120F.
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.