notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Cold Bar serving line has a missing sneeze guard. Food is individually wrapped for protection. . . Ice Machine is not functioning properlyCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Cold Bar serving line has a missing sneeze guard. Food is individually wrapped for protection. . . Ice Machine is not functioning properly; ice is barely being produced and bin is nearly empty. Equipment repair is recommended. discussed .
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 4-301.11 Cooling and Holding Capacities - Equipment (Pf) Walk-in Freezer is generously sizedFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling and Holding Capacities - Equipment (Pf) Walk-in Freezer is generously sized; but boxes are stacked four high and teetering on soft; open; easily collapsed cardboard box. Increased shelving capacity is likely needed to prevent food boxes from falling to the floor and landing on someone's foot as occurred today. Provide adequate shelving. Boxes were added back to the rack today.
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 3-306.11 Tomato Wedges on the Buffet for self-service are not under a sneeze guard. Tomato wedges are three inches forward of the shelf above them and sneeze-guard portion is missing on one side of the cold food buffet. Protect food on display using shieldsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Tomato Wedges on the Buffet for self-service are not under a sneeze guard. Tomato wedges are three inches forward of the shelf above them and sneeze-guard portion is missing on one side of the cold food buffet. Protect food on display using shields; packaging; or other effective means. -P Pan of Tomato wedges were removed and portioned into paper covered containers for children to access on the buffet.
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 6-501.114 Maintaining PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Maintaining Premises; Unnecessary Items (C) Meat Slicer stored on prep surface in the kitchen is not used as intended. It is used to store miscellaneous items on. The slicer blade has debris that appears to be rust on the underside; but can be wiped off and is bumpy so is likely an unclean material adhering to it. Remove unused equipment from the kitchen.
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.
3-501.18; Priority; A container of boiled eggs date marked 10/2 was observed in the walk-in cooler. TCS (time/temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a sealed package shall count as day 1. CDI- eggs discarded. School is not in session on Sundays so staff was not here to discard outdated product. No points taken today.
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.
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; Metal shelving in the walk-in cooler has some white fuzzy residue especially underneath and in-between grates. The sprayer nozzle/handle at the dish rinse area is soiled with residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. 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.