4-501.11 Replace cracked lid on dry goods container. Maintain equipment in 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.
3-501.16(A)(2) P Walk in cooler food items are 44-45F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Repair request put in.
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 Walk in cooler evaporator freezing up. Maintain equipment in good repair. Points taken on 22.
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 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked short rib observed with prep date of 1/17/25; cooked mushrooms with prep date of 2/5/25; and mushroom dip with date of 1/30/25 all of which have exceeded the 7 day shelf life and had not yet been discarded. Discard TCS/RTE foods once time/temperature 7 day shelf life window has expired; if it is not been labeled; or if the label is incorrect. Corrected During Inspection - PIC voluntarily discarded these items. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Cooked short ribs; cooked broccolini; and goat cheese observed without a date marking indicator. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - Inspector advised PIC to label products with accurate prep/open date.
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.
notedCode 7-202.11 Restriction - Presence and Use (P) Fruit fly strip observed hanging on storage rack in dish area. Manufacturer's instructions specifically state that this product is not for use in a food preparation facility. Use poisonous or toxic materials according to manufacturer's label an ensure product is approved for use in commercial food service only. Corrected During Inspection - PIC immediately removed these items at time of inspection. 7-204.11 SanitizersChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.11 Restriction - Presence and Use (P) Fruit fly strip observed hanging on storage rack in dish area. Manufacturer's instructions specifically state that this product is not for use in a food preparation facility. Use poisonous or toxic materials according to manufacturer's label an ensure product is approved for use in commercial food service only. Corrected During Inspection - PIC immediately removed these items at time of inspection. 7-204.11 Sanitizers; Criteria - Chemicals (P) Sanitizer bucket underneath prep table observed above 500ppm of quaternary ammonia. Provide sanitizer at correct concentrations; diluting as required. Corrected During Inspection - Sanitizer was discarded and able to be refilled with sanitizer at appropriate concentration.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food items not stored 6 inches off of floor in 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.
3-501.18; Priority; One container of sweet potatoes observed with a prep date of 5/15. Per PIC this item was pulled from freezer to thaw; but was not redated to indicate when the product was removed from freezer. Temperature control for safety; ready to eat foods shall be dated to determine when the 7 day shelf life has been exceed so product can be discarded. Corrected During Inspection - Advised PIC to discard or date with appropriate date in which product was removed.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Prepped items; such as port wine cheese (64 F); observed being cooled in containers with tight fitting lids on top; which does not allow adequate air flow for rapid cooling. Cooling shall be accomplished by loosely covering or uncovering the food to facilitate heat transfer. Corrected During Inspection - PIC stated this item was prepped two hours ago. Inspector suggested removing lids from cheese to cool quicker.
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.