5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed Employee fill pitcher with water form hand sink for cooking purposes. CDI by informing PIC of how hand sink shall only be used for hand washing.
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.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Microwave near cook line with missing top screw for baffle needs corners and crevices cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Weir/baffle/chute of ice machine needs cleaning recommend. removing baffle/weir and ensuring break lines on weir are cleaned.
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.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed BBQ sauce that had a preparation/freeze date of 4/16. Ensure employee mark frozen item with thaw date when pulled from freezer. Thawing items shall be held for 7 days. CDI by adding thaw 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.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties are not being addressed. Beef temperature is not being checked to verify it has cooled as required. Thermometer must be used in meats that are cooling. Refrigerator is not holding food at 41F in the center drawer area or right side; manager shall monitor food temperature. Dishmachine is actively in use but is not sanitizing. These are responsibilities of the manager/person-in-charge.
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.
5-205.11; Priority Foundation; Handwashing sink near the back door is obstructed with large boxes. Container of screws is stored inside the other handwashing sink. Cold water is turned off at the back handwashing sink. Keep handwashing sink accessible at all times. Boxes were taken outside and cold water turned on from underneath the sink.
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; Dish Machine is not sanitizing. Use chlorine test strips to verify sanitizer is present. Sink full of sanitizer can be used to sanitize the multi-use utensils until machine is repaired. Chaney Brothers Technician was called for immediate servicing; but the technician from EcoLab was here a few days and assured management the dish machine was functioning.; 4-601.11 (A); Priority Foundation; Sticker residual is on the exterior of food containers. Remove glue and labels during the cleaning process. Sticker removal was started 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.
3-501.14; Priority; Beef cooked yesterday is 54 degrees F; inside the walk-in cooler. Beef is stored in a large plastic 22 quart bucket. Beef shall cool from 135F to 70F in two hours -and- from 70F to 41F in four more hours or less. Beef was removed from the walk-in cooler for disposal.
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.
notedCode 3-501.16(A)(1) Pot with Beef on bones 123F in liquid on the stove. The beef shall be Reheated to at least 165FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Pot with Beef on bones 123F in liquid on the stove. The beef shall be Reheated to at least 165F; before holding at 135F and hotter. Maintain TCS foods in hot holding at 135F or above. -P Requested reheat to 165F.
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; Center portion of the large make-line refrigerator in the front area is not holding food at 41F as required. Pork slices 48F; pulled chicken 43F; Pulled Pork 43F; corn 44F (all in the center drawer). Scallops 54F in the top. Boiled Egg 45F in the bottom right side with the door. Use your stem thermometer to verify food is maintained at 41F in this refrigerator. Some food was relocated. Food held on 4 hour time-holding has a requirement the food temperature is 41F (fully cooled) or above 135F when time holding begins. Use your thermometer three times/day to check food temperature in the front make-line refrigerator. Verification next week to assure refrigerator is holding food at 41F as required.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling methods used overnight for the large plastic bucket of Beef was not adequate. Use the freezer to lower the temperature to 41F -or- use shallow layers in metal pans inside the walk-in cooler to achieve 41F. Thermometer must be used to check food temperature and verify meat has reached 41 degrees F. Large shallow metal pans are needed to cool cooked meat. Avoid storing cooked food in plastic. Purchase additional metal hotel pans. Have employees monitor food temperature and verify cooled food is 41F and colder. Cooling methods discussed today and handouts provided to educate employees.
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.
3-304.12 (B) Ice Scoop is submerged in the ice bin. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Keep the ice scoop handle out of the ice. Do not contact ice with bare hand. Scoop was removed from the ice bin.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Handwashing Sink drain pipe leaks under the sink. Cold water supply has been turned off to stop the constant dripping into the sink basin from the faucet. Repair to the handwashing sink is needed. Handwashing sink is too hot to use without a supply of cold water. Keep water supplied to the sink and teach employees to properly wash their hands in handwashing sinks. . . Large make-line refrigerator is not holding food at 41F as required. Replacement of the refrigerator may be needed. . . Replace tongs with meltedCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Handwashing Sink drain pipe leaks under the sink. Cold water supply has been turned off to stop the constant dripping into the sink basin from the faucet. Repair to the handwashing sink is needed. Handwashing sink is too hot to use without a supply of cold water. Keep water supplied to the sink and teach employees to properly wash their hands in handwashing sinks. . . Large make-line refrigerator is not holding food at 41F as required. Replacement of the refrigerator may be needed. . . Replace tongs with melted; damaged yellow handles.
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 6-501.113 Storing Maintenance Tools (C) Power toolsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.113 Storing Maintenance Tools (C) Power tools; screws; batteries; String lights; etc are stored in the handwashing sink and on the new freezer. Organization and proper storage of maintenance tools is needed.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap was not provided at handwashing sink in back dish area near back door. All handwashing sinks shall be supplied with soap. Corrected During Inspection - Soap was replaced at time of inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in back prep; area near near door; was inaccessible due to multiple boxes being stored in front. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - Items were relocated to make handwashing sink accessible.
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.
notedCode 3-403.11 Reheating for Hot Holding (P) Cooked pork and cooked chicken observed in steam unit at front cook/prep line between 85-89 F. Per PIC these items have been reheating inside the steam unit since 9:30am. Reheat all TCS foods to 165F within 2 hours if food is to be held hot. TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirredFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Cooked pork and cooked chicken observed in steam unit at front cook/prep line between 85-89 F. Per PIC these items have been reheating inside the steam unit since 9:30am. Reheat all TCS foods to 165F within 2 hours if food is to be held hot. TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. Corrected During Inspection - These items were still registering below 165 F just a couple minutes before 11:30am; therefore PIC immediately removed these items and reheated to 165 F
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Marinated boiled eggs; corn; cooked chicken; cooked pork; cooked shrimp; squid; and tofu inside the top of the main make unit at cook/prep line were registering at 42-45 F. Curry inside walk in cooler observed at 48 F. Roasted garlic in oil sauce at cook line observed at 80 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - This make unit is set to 34 F; therefore PIC supplied ice to products to quickly cool them down to 41 F. Inspector suggested utilizing 4 hour Time as a Public Health Control for these products during busy hours of service as the heat from the cook line is causing TCS items in the top of the unit to be above 41 F. Curry was taken out of the cooler for prep this morning; which may have been out at room temperature for less than an hour prior to placing this product back into the walk in cooler. This product was placed into the reach in freezer to quickly cool back down to 41 F. Discussed utilizing 4 hour Time as a Public Health Control for garlic in oil sauce or maintaining the product either at 41 F or less or 135 F or higher.
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.
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 beef (8/28/25); cooked pork (8/25/25); cooked mushrooms (8/26/25); beef broth (8/26/25); cooked chicken (8/2/25); and cooked bbq (8/28/25) all observed with prep dates that exceed the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discarded once 7 day shelf life has been met. Corrected During Inspection - PIC stated that some of these products are frozen immediately after preparation; then removed from the freezer and placed under refrigeration for use. Inspector provided guidance to ensure that products are being re-dated to indicate when they are taken from the freezer and placed under refrigeration in order to accurately track 7 day shelf life.
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 7-102.11 Common Name - Working Containers (Pf) Two chemical spray bottlesChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Two chemical spray bottles; one at back prep line and one in dish area; were not properly labeled. Working containers of toxic materials; such as cleaners and sanitizers; shall be properly labeled. Corrected During Inspection - PIC was able to label these items at time of inspection. 7-201.11 Separation - Storage (P) Butane and WD-40 were both stored directly next to food and prep table in back prep area. Toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - Products were relocated to proper 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored directly on floor in walk in freezer. Food shall be stored at least 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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single use items are being stored in boxes directly on floor in outside storage shed. Store single-use and single-service articles at least 6 inches above the floor in a clean; dry location; where they are not exposed to splash; dust; or other contamination.
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) Shelving inside walk in cooler are rusted and in need of cleaning. Equipment shall be maintained in good repair and proper adjustment. Shelving is no longer cleanable due to rust.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) 0 foot candles of lighting in outside storage shed. Provide required lighting intensity.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Pork Belly and other prepared foods had labels from 1/28/25 and 2/4/25. Refrigerated; ready to eat; TCS foods must be discarded within 7 days of preparation. CDI-Foods were voluntarily discarded. PIC thought that perhaps old labels had not been removed; and pans were reused to store food that was prepared after those dates. EC provided educational materials on date marking; and explained why it is important to have an accurate preparation date on the food containers.
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 3-501.15 Cooling Methods (Priority foundation)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Priority foundation); Pork and soup to be cooled was left in very large; deep containers. Foods to be cooled should be divided into smaller portions; and placed in containers no more than 2 inches deep. You might consider purchasing an ice wand to help cool foods faster. CDI-Foods were portioned smaller; ice was added; and were cooling at safe rates. Educational materials for cooling food fast were sent via email to PIC.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (Core) Utensils for the rice cooker were stored in room temperature water. Utensils may be stored in water that is 135F; or they can be stored in a clean; dry container; and be cleaned and sanitized every 4 hours during use. CDI-Rice utensils were moved to a container of water on the stove that was holding 135F.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw chicken was stored above lettuce in the prep cooler. Raw pork was stored above cooked pork in the walk in cooler. Raw meats shall be stored so they cannot contaminate ready to eat foods. CDI-Foods were rearranged. Food storage chart provided and reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several foods in the prep and walk in coolers were not marked with the preparation date. CDI-Foods were allowed to be marked.
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.
2-301.12; Priority; Dish employee's gloved hands were rinsed in 3-compartment sink. Hands shall be washed without gloves; at a designated hand sink. Hands shall be washed: rinse under running warm water; apply soap; rub hands together vigorously for 10-15 seconds; thoroughly rinse under clean; running warm water. CDI-PIC instructed dish employee in proper hand washing. Hands were washed; gloves were changed.
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; Unpackaged and repackaged raw chicken was stored above and in the same container with opened and repackaged fish in the reach in freezer. Raw meats shall be stored according to final cook temperature. CDI-Storage chart provided and reviewed. Meats and other foods were reorganized in freezer to follow chart.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Chlorine sanitizing solution in use for wiping cloths measured above 1000 ppm. This solution is far too strong to be an approved sanitizer. Chlorine sanitizing solution shall measure between 50-200ppm. CDI-Solution was discarded; and remade to be 100ppm.
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.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties are not being addressed. Pork temperature is not being checked to verify it has cooled as required. Thermometer must be used in meats that are cooling. Refrigerator is not holding food at 41F in the center drawer area; manager shall monitor food temperature. Sink sanitizer dispenser is not functioning. Sanitizer is not available in towel bucket along the front cook line and quat sanitizer in spray bottles is extremely strong; exceeding acceptable level to be considered a sanitizer. Spicy Tuna Rolls recently added to a menu board near the entrance does not include a consumer advisory explaining rolls contain raw fish. These are responsibilities of the manager/person-in-charge.
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 is stored on a food and bowl surface in the kitchen. Designate a location for employees to store beverages; consume food; etc that is separate from areas used to prepare customer food and store dishes. Employee beverages were removed.
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.
5-205.11; Priority Foundation; Handwashing sink near the back door is partially obstructed. The fire inspection was conducted yesterday so items were moved away from electrical panels but now restrict access to the handwashing sink. Metal rack with boxes of clear liquid shortening and the trash can were removed from underneath; to the left of and in front of the handwashing sink during today's 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.
4-601.11 (A); Priority Foundation; Employee removed raw chicken from the food preparation sink to the left of the 2-door freezer and did not clean and sanitize it before using the sink for cooked pork. When raw chicken is removed from a work area; thoroughly clean with detergent; rinse and apply sanitizer to surfaces. Cleaning was directed 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.
3-501.14; Priority; Large amount of sliced pork that was cooked this morning has not adequately cooled. Sliced Pork is stored inside a deep plastic container. Food temperature must be checked to verify it has cooled to 41 degrees F. Do not store food in plastic if it has not reached 41 degrees F. Cool from 135F to 70F in 2 hours -and- from 70F to 41F in four more hours or less. Pork was removed from the deep plastic container and spread out in two large shallow metal pans.
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.
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; Center portion of the large make-line refrigerator in the front area is not holding food at 41F as required. Ground Pork 47F. Pork slices 45-52F. Use your stem thermometer to verify food is maintained at 41F in this refrigerator. Some food was relocated. Food held on 4 hour time-holding has a requirement the food temperature is 41F (fully cooled) or above 135F when time holding begins. Use your thermometer three times/day to check food temperature in the front make-line refrigerator.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Consumer Advisory on the printed menu for eggs is correct. Spice TUNA Rolls have been added to the menu for the month and are offered on the menu board at the entrance. The menu board offering raw tuna must include a consumer advisory. Example of disclosure: "contains raw tuna" Example of Reminder: "Consuming raw seafood may increase your risk of foodborne illness" Tonight; masking tape was used to handwrite a consumer advisory for the Spicy Tuna Rolls and added to the lowest portion of the menu board.
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
7-204.11 ; Priority; Quat sanitizer hand-poured into spray bottles primarily for use on tables but also in the front area; is very strong; well above 400 ppm quat (bright blue on the test strips). Use test strips and mix sanitizer to a desirable concentration. No point deduction because it is mostly used in the public areas; but manager must gain control of chemical concentrations. Discussed and tested today with owner and manager.
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; Cooling methods used today for the large amount of pork slices was not adequate. Use the freezer to lower the temperature to 41F -or- use shallow layers in metal pans inside the walk-in cooler to achieve 41F. Thermometer must be used to check food temperature and verify pork has reached 41 degrees F. Pork was removed from the deep plastic container and spread out in two large shallow metal pans to continue the cooling inside the walk-in cooler tonight.
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.
3-304.14; Core; No detectable sanitizer present in the solution cloth towels are stored in the front preparation area. Wiping cloth in the back kitchen is stored on the cutting board. Store wiping cloths in sanitizer; chlorine/bleach water mixed from Clorox or the quat sanitizer in a jug properly diluted are good choices.
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; Sanitizer dispenser at the ware washing sink does not function. Quat sanitizer does not dispense. Maintain sanitizer dispenser in good working condition or remove it from the restaurant. . . Replace the serving tongs with deteriorating black plastic handles. . Shelves inside the walk-in cooler have some damage and rust. Maintain shelves clean and 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.