notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; Certified Food Protection Manager (CFPM) not present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-501.16 (A)(2) and (B); Priority; Cold-holding: In food prep sink; containers of liquid egg at 45F and potato hash at 53F pushed into the corners of the sink with very low ice only along one side of the containers. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. When using ice bath method; ensure ice goes all the way around the sides of the containers (don't push into corners); and up to the level of the 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.
4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the board.
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 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; Certified Food Protection Manager (CFPM) unable to locate her certificate. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-401.11; Core; A couple employee beverages stored directly on prep surface at prep unit. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-501.16(A)(1); Priority; Hot-Holding: One pan of cooked potato hash hot-holding at 125F in side counter heat space. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product voluntarily discarded by PIC during 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.
3-501.18; Priority; Disposition: In basement walk-in cooler; Date-marking missing on container of pasta cooked a couple days ago. Tomato paste dated 2/4; on day 10 of hold. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known date added to pasta. Product past 7-day hold voluntarily discarded by PIC during inspection. [REPEAT]
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.
4-202.11; Priority Foundation; A couple plastic food storage lids stored as clean and one in use observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids voluntarily discarded by PIC during inspection. 4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the board. [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.
2-102.11 (A) - (C )(1); (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. It is the responsibility of the PIC to ensure the food code rules are being followed. REHS will take points next inspection if priority items are not corrected.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6-301.12; Priority Foundation; Kitchen handwashing sink out of paper towels. Each handwashing sink shall be provided with Individual; disposable towels. CDI- Paper towels added during inspection. Repeat.
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.
3-302.11; Priority; Raw chicken stored over raw beef inside reach in; raw cornbeef and sausage stored over RTE foods inside refrigerator and raw beef stored over raw fish inside walk in. Food shall be protected from cross contamination by storing the foods based on final cook temps and RTE over raw. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Chlorine sanitizer of dish machine 0ppm. Maintain chlorine sanitizer at correct concentration of 50-100ppm. CDI: Sanitizer was empty and PIC replaced. Sanitizer reading at 100ppm prior to REHS departure. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several metal containers; pots; pans and plastic containers stored clean had sticker residue; melted wrapping paper and food debris on them. CDI: Placed in dish washing area for rewashing.
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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P; Several food items inside refrigerator and walk in (see list) past 7 day date marking or dated incorrectly. CDI: Items discarded and REHS educated PIC on how to properly date 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P); Container of Febreze stored with clean food contact surfaces and beside raw foods that are being prepped on dish machine storage space. Chemicals shall be stored where they cannot contaminate food and food contact surfaces and equipment. CDI: Febreze moved.
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.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Raw beef being prepped at dish machine beside container of Febreze. CDI: Febreze moved and prep removed from dish washing area.
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.
3-304.14; Core; The sanitizer bucket in the kitchen was being stored on the floor. Sanitizer buckets shall be stored off the 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.
4-501.11 Maintain equipment in good repair. Cutting boards badly scored; several baking pans badly burnt.
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 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; Cleaning needed throughout establishment. Especially outsides of equipment; reach in; refrigerator; fans and shelving units NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. 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.
2-401.11; Core; Open Employee beverage up on prep counter at prep line next to exposed food active prep. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- PIC discarded beverage during inspection. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed food handler handling ready-to-eat biscuit with bare hands; placing on plate in order window getting ready to go to customer. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- Action stopped and PIC educated. Biscuit voluntarily discarded by the handler and staff put on gloves.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
6-301.12; Priority Foundation; Kitchen handwashing sink out of paper towels. Each handwashing sink shall be provided with Individual; disposable towels. CDI- Paper towels added during inspection.
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.
3-501.16(A)(1); Priority; Hot-Holding: Container of collard greens at 107F; gravy at 104F; and mashed potato at 106F hot-holding at service line. (Other foods in the well holding at correct temperatures.) When asked; PIC stated the hot foods are heated on the grill/stove before moving to the hot wells to hold hot. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Train staff on what final temperatures needed for cook and reheat of foods. Ensure staff have easy access to a food probe thermometer at the cook line to verify proper final cook/reheat temperatures. CDI- Products reheated to at least 165F corrective.
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.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Several TCS foods in the tall cold-hold unit at the prep line cold-holding above 41F as shown in above grid. Rice sitting out on counter at 52F. In prep unit; cut melon overtacked in pan holding at 43F in top portion; and seperate container of cut melon sitting up on top of other containers with melon at 48F. Liquid egg on ice in food prep sink pushed into corner; with ice only in contact with one side of the container; and no water used with the ice; measured at 45F on corner side of product. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to different cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. When using ice bath method; ensure ice goes all the way around the sides of the containers (don't push into corners); and add some cold water to ensure the cold surrounds the product (so melted ice doesn't pull away from the containers). [REPEAT]
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.
3-302.12; Core; Labeling missing on a few spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-303.11; Core; Food employees observed wearing large watches while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Tongs returned for cleaning 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.
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; Large bins at the cook line holding smallwares with residue and heavy debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Recommend a different smallwares storage rack for this area. [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.
5-501.110; Core; Outside grease receptacle with lid left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep trash/grease bin lids closed. CDI- Lid closed during inspection. 5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (kitty litter; flat shovel; paint scraper; paper towels) so not washing oily water into storm drains.
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.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. PIC is a new manager to this facility. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-401.11; Core; Employee beverage stored up on counter at prep line with and above food. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-302.11; Priority; In the basement walk-in cooler; pans of cooked meatloaf stored under bins of liquid egg and uncooked bacon. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Meatloaf moved up during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 10-25ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- PIC contacted Ecolab to correct dish machine dispensing during inspection.
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; Cold-holding: Several TCS foods in the low cold-hold unit at the prep line cold-holding above 41F as shown in above grid. When asked; PIC stated the beef patties at 48F have been in the unit; not out for prep. REHS did observe food handler in the unit at the beginning of inspection; with door held open for a few minutes. When checked patties later in inspection; had only dropped to 47.6F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Patties and cream voluntarily discarded by PIC during inspection. PIC called vendor to service the unit and adjust the temperatures colder. [REPEAT]
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; PIC unable to locate Written Methods for Shell eggs sitting out on counter on Time as Public Health Control (TPHC). Time stamp in place; and PIC stated they hold the eggs up to 2 hours. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Ice scoops in holder with water and residue accumulation. Large bin holding smallwares with residue and heavy debris accumulation; and two cloth towels stored in with the smallwares. In basement walk-in cooler; some residue accumulation along the condenser fan cover. Active floor fan with dusty residue accumulation at prep line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Scoops and bin returned for cleaning. Recommend adding two small drainage holes to scoop bin.
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.
6-501.16; Core; Mop hung to dry; but not over a service sink; with water draining out across the floor near stairs; creating a fall hazard. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into a service sink drain. If service sink not located where can hang mops; another option would be to have mop loose and draining into emptied mop bucket.
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; Observed an overstacked sliced cheese container holding from 48-52 F in a melting ice bath near the cook-line. We discussed replenishing the ice bath frequently and burying TCS items inside the ice bath to ensure cold air flows not only at the bottom of the food but all sides of the food item. CDI- REHS instructed PIC to replenish the ice bath and not to overstack sliced cheese.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing for working spray bottles of degreaser and bleach near the chemical dishmachine. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common NAME of the material. CDI- Labeling added during 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed a tightly sealed container of cut cantaloupe; prepared 20 minutes before inspection; cooling inside the tall reach-in cooler. Ensure TCS items are cooled in equipment that can cool food down rapidly (reach-in freezer or walk-in cooler). Also discussed using loosely venting containers during the cooling process to allow cold air to flow around the product. CDI- item loosely covered 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.
3-302.12; Core; Noted labels missing on a bulk container of sugar and a few working squeeze bottles of dressings. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; In the basement level storage space; noted a case of sweet potatoes and canned goods stored on the floor underneath the dry goods storage racks. Keep all food items at least 6 inches off the floor to minimize the risk of contamination.
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.
3-304.14; Core; Quaternary Ammonium sanitizer bucket observed reading below 200 ppm (reading between 0-100 ppm) during time of inspection. Ensure all wet wiping cloths are kept submerged between 200-400 ppm in between use.
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.
4-903.11(A); (B) and (D); Core; Noted a bus tubs of serving lids being stored on the floor underneath the steam well unit in the main prep kitchen. Keep all utensils stored off the floor to minimize the risk of contamination. ; 4-901.11; Core; Noted a few serving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Noted a bulk box of clear hinged To-Go containers being stored on the floor in the basement level storage space. Keep all single-service items at least 6 inches off the floor at all times. CDI- PIC relocated noted items.
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.