notedCode 4-602.11 (A) (5)- Observed an accumulation of mold/ grime build-up along the deflector lid inside the bulk ice machine unit. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (5)- Observed an accumulation of mold/ grime build-up along the deflector lid inside the bulk ice machine unit. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI- EHS instructed PIC to reclean and sanitize noted area.
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; Clean the ceilings tiles to remove the dust. Physical Facilities must be cleaned as often as necessary to keep them clean.
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 4-602.11 (A) (5)- Observed an accumulation of mold/ grime build-up along the deflector lid inside the bulk ice machine unit. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (5)- Observed an accumulation of mold/ grime build-up along the deflector lid inside the bulk ice machine unit. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI- EHS instructed PIC to reclean and sanitize noted area.
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
6-501.112; Core; In the back storage room there were two dead roaches observed. Dead or trapped insects and other pests must be removed from the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pest. This is a repeat but the issue has improved full credit was not necessary in this case.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- The condenser line in the walk-in freezer has a steady leak. Also noted the 2-door Delfield cooler is no longer working either. Maintain all equipment in good repair. Discussed placing work orders for noted pieces of equipment (priority being the walk-in freezer)
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 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; Clean the vent covers to remove the dust. Detail cleaning also needed along the bottom shelve surfaces underneath the prep tables as well. Equipment must be kept free of dust; and other debris.
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 6-501.12- Detail cleaning needed underneath the bulk ice machineCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12- Detail cleaning needed underneath the bulk ice machine; the floors in the dry storage room (near office); the ice build up on the floor in the walk in freezer and the floors underneath the 3 compartment sink. Increase frequency of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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) 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) - Noted TCS items reading above 41 F in the walk in cooler (see temp log). Further investigation determined that the walk in cooler was not functioning. Noted ambient air reading at 50 F during time of inspection. Person in charge placed a work order for walk-in cooler during inspection. EHS will return by April 29th to verify repairs to walk in cooler.
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; The walk in cooler is not functioning properly. Noted ambient air reading between 48-50F. Equipment must be maintained in a state of good repair. A work order was put in last year. This is a repeat item. ; 4-501.12; Core; The small brown cutting cutting boards had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resufaced.
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)(1) ; Priority; Queso is 132F in the hot holding unit. Keep all TCS food at or above 135F when held hot. The Queso was reheated to 174F.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Core; In the back storage room there were two dead roaches observed. Dead or trapped insects and other pests must be removed from the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pest. This is a repeat but the issue has improved full credit was not necessary in this case.
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.
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; Clean the vent covers to remove the dust. Equipment must be kept free of dust; and other debris.
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; Clean the ceilings tiles to remove the dust. Physical Facilities must be cleaned as often as necessary to keep them clean.
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.