5-103.11; The hot water heater is broken and the facility does not have hot water. The current water temperature is reaching 84F. The PIC is currently boiling water as a temporary method to meet the current demands. Provide sufficient hot water to meet the peak hot water demands. Verification Required- EC will return on Tuesday; September 8th to verify that the hot water has been fixed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) The ceiling vents and ceiling tiles in the kitchen are beginning to get dusty. Please have the ceiling vents and the tiles around them cleaned. No point deduction 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; The basins of the 3-compartment sink was observed with residue accumulation present. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. 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.
4-601.11(C ); A few drawers throughout the kitchen observed with debris and/or residue accumulation present. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Maintain sanitizer at correct concentration 200-400ppm for Quat. Quat sanitizer in buckets 0ppm. CDI: Buckets corrected to 200ppm.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Quat sanitizer in buckets 0ppm. Maintain sanitizer at correct concentration 200-400ppm for Quat. CDI: Buckets corrected to 200ppm.
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.
4-302.12; Priority Foundation; Dial-top thermometer with high dimple in kitchen. Facility serves thin foods. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Replace the dial-top thermometer with a digital food probe thermometer (they have small sensor area appropriate for thin foods; have fewer calibration issues; and are quicker and easier to read). CDI- Explained requirement to PIC. Replace the dial-top thermometer prior to your next 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.
5-501.110; Core; Side doors of dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. CDI- Doors closed during inspection. Recommend adding reminder signage to -Keep Dumpster Doors Closed-.
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.
6-501.16; Core; Mop sitting in drained mop bucket in mop closet; not hung to dry after use. The mop handles are too smooth for the current rack to hold them. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Recommend installing a mop rack higher up; so the grabber can catch on the top handle of the mop; while allowing enough clearance to hang to dry over the mop sink.; 6-501.114; Core; Large steamer equipment in side storage room still awaiting removal. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Finish removal of the no longer needed equipment.
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.