4-302.12; The thermometer provided in the kitchen is not thin probe with a sensor at the end of the stem. The sensor is in the middle of the stem: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. VR- EHS returning in 10 days to ensure appropriate thermometer is provided.
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); Two light bulbs are not functioning on the hood above the food warming/heating equipment. Equipment shall be maintained in a state of good 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.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Water is dripping from the ceiling on to dry storage area near food boxes. Potential contamination from the premises shall be avoided/prevented. Address leaking issue.
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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Ceiling in the dry storage area has missing tiles from previous water damage. Physical facilities shall be maintained in a state of good 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); A few live flies were found inside of the kitchen. The premises shall be maintained free of insects and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth found on prep table. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Ceiling in the dry storage area has water damaged. Physical facilities shall be maintained in a state of good 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.
2-301.14 (H); Priority; Observed several teachers put on gloves to assist in the service of lunch for the students without washing their hands. Wash hands before donning gloves to initiate a task that involves working with food. CDI- education given and teachers were instructed to wash hands.
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.
4-501.11; Core - Several rusty and peeling shelves were in walk-in cooler; in dry storage and reach-in refrigerator...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment. The PIC stated that new shelving is on the order list.
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.
4-501.114; Priority - Quaternary ammonium (QA) sanitizer in 3rd compartment of 3-comp sink (with utensils in it) was less than 200 ppm...QA sanitizer shall be 200-400 ppm for type of sanitizer used...CDI by providing proper sanitizer in sanitizing sink.
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; Core - Several rusty and peeling shelves were in walk-in cooler; in dry storage and reach-in refrigerator...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.; 4-101.19; Core - Black plastic sheeting (like garbage bag plastic) was on dunnage racks under crates of milk in walk-in cooler...Equipment nonfood contact surfaces shall be made of nonabsorbent and smooth materials...Remove plastic sheeting from dunnage racks. Consider using rigid or flexible and easily cleanable plexiglass; vinyl liners; sheet pans; etc. under crates of milk.
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 - Interiors of sanitizing sink of 3-comp were soiled with dark build-up...Warewashing equipment shall be cleaned frequently enough to prevent soil build-up...Increase cleaning frequency of sanitizing sink interiors.
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.
6-501.12; Core - Observed soiled vent hood filters and some soiled flooring under dry storage shelving...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Ice was accumulated on evaporator line in walk-in freezer. Small holes were in walls in mop sink/can wash room; and mop sink drain cover was not in place over drain opening. Corner handsink faucet dripped when water was completely turned off. Stickers and sticky pads were on wall by main kitchen handsink...Physical facilities shall be kept in good repair...Repair leaking evaporator lines; seal wall holes; repair dripping sink faucet; and remove sticky pads from walls. Secure down drain cover over drain opening. ; 6-501.114; Core - A few large pieces of unused equipment were just outside exterior door...Items unnecessary to the operation or maintenance of establishment such as nonfunctional or no longer used equipment shall be removed...Remove unnecessary items from outside premises.
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.
5-202.12; Core - Hot water at kitchen corner handsink and bathroom handsink did not reach 100F (see temperature chart); even after running water from several to 15 minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at these sinks.
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 - Tator tots and chicken bites were hot holding below 135F (see temperature chart)...After properly reheating or cooking; TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating foods.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Several disposable plastic food containers and a few lids were air drying on shelving...Single service disposable food/beverage items shall not be reused...After using disposable food/beverage containers once; they shall be discarded or placed in recycling.
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; Core - Several rusty and peeling shelves were in walk-in cooler; in reach-in refrigerator and bottom of serving line milk cooler...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.; 4-502.11(A) and (C); Core - A few plastic laminate sheet pans were chipped...Food service utensils shall be kept in good repair...Discard damaged pans.
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 - Interiors of sanitizing sink of 3-comp were soiled with dark build-up...Warewashing equipment shall be cleaned frequently enough to prevent soil build-up...Increase cleaning frequency of sanitizing sink interiors.
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.
6-501.114; Core - Several pieces of large unused equipment were in kitchen and just outside exterior door...Items unnecessary to the operation or maintenance of establishment such as nonfunctional or no longer used equipment shall be removed...Remove unnecessary items from kitchen and outside premises.; 6-501.11; Core - Mop sink faucet dripped in the middle when water was turned on. Mop sink drain cover was not in place over drain opening...Physical facilities shall be kept in good repair...Repair leaking faucet; and keep drain cover secured over drain opening.
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.