4-601.11(A); Priority Foundation; [Repeat] The slicer last used yesterday was observed with food debris present along the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- employee broke down the slicer and sent the parts through the dish machine.
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.
3-501.14 Cooling; Priority; Meat sauce in the walk-in cooler did not cool quickly enough. A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; and (2) Within a total of 6 hours from 135F to 41F or less. CDI- meat sauce was allowed to be rapidly cooled.
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; Rusty shelving units throughout kitchen. Equipment shall be maintained 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.
4-501.11; Core; Rusty shelving units throughout kitchen. Equipment shall be maintained 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.
2-402.11; Food employee observed preparing salads without a hair restraint. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
2-301.14 (F) ; Priority; Food employee was observed handling raw chicken with gloved hands; changed gloves but did not wash hands before moving to another task. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee hands were washed.
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.
4-501.114; Priority; The quaternary ammonium solution at the 3-compartment sink is not dispensing properly (0ppm). Maintain sanitizer at correct concentrations when being used to sanitize. CDI- sanitizer may be mixed by hand until Auto-Chlor can return to fix the issue. 4-601.11(A); Priority Foundation; The slicer was observed with food debris present along the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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; raw bacon; country ham and cut green tomatoes all on ice were holding above 41F (see temperature chart). A plate of burger patties in the prep cooler was holding between 43-44F. Maintain TCS foods in cold holding at 41F or less. CDI- food items have been out for less than 2 hours and were allowed to be cooled down in other units of refrigeration or more ice was added.
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.
5-202.12; Core; A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Handwashing sink close to make line hot water at 85F. 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.
5-202.12; Core; Handwashing sink close to make line hot water at 85F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
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.
3-304.12; Core; Handles in bulk containers are touching food items. 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.
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; Rusty shelving units throughout kitchen. Equipment shall be maintained in good repair. 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.
6-501.12; Core; Cleaning needed of dust off ceiling. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
4-601.11 (A); Priority Foundation; Several glasses in the wait station observed with lipstick residue around the rim. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- all glassware sent back to the dish area to be rewashed.
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; Bacon jam in the flip top cooler holding at 46-47F. Ham and diced raw bacon on ice was holding at 51F. TCS food items being held cold shall be maintained at 41F or less. CDI- food items were cooled down rapidly by adding more ice.
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; Chicken stock (11/5); meatloaf (11/7); and bacon jam (11/1) all found in the walk-in cooler being held past 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
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; Priority; [Repeat] Cleaners were stored with cooking wines on a shelf by the cookline and bread on the shelf. Poisonous or toxic materials shall be stored so they cannot contaminate food; utensils; linens or single service/use articles. CDI - Cleaners were relocated to bottom shelves and/or chemical storage area.
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.
4-501.11; Core; Shelving in the walk-in cooler is rusted. Equipment shall be maintained in good repair and easily cleanable.
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.
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; The shelving in the walk-in cooler need to be wiped down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
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; Ceiling vents/tiles in the kitchen need dusting. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the ceilings; floors and walls on a frequent basis.
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.