notedCode 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: clean utensils tray had some food debris inside. Make sure to clean tray as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: floor behind ice machine had accumulation. Make sure to clean under and behind equipment as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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) and (B); Priority; Lettuce and tomato on the service line were holding above 41F; at 49F and 45F respectively. Ice bath was not sufficient to maintain temperatures. Potentially hazardous foods being held cold shall be at 41F or below. CDI- Foods voluntarily discarded. EHS encourages mgmt to have a conversation about potential use of TPHC on items held on ice bath or service lines.
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; Milk cooler gasket at the front service line has a large tear. Reach in cooler gasket is torn. Equipment shall be maintained in a state of good repair. Replace gaskets as needed. Replace any broken plastic lexan container lids.
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.
6-501.11; Core; Floor drain at warewashing sink is raised above finished tile. Ramp to walk in cooler and walk in freezer is above finished tile. Grout/smooth this area out so that food debris and water do not get stuck between floor drain lip and finished floor tile. Take care to avoid 90 degree angle. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repeat; No points as the manager placed a work order again and th maintenance team has made a visit to the facility to check and take measurements- will be contracting out to repair the issue. No points as a clear effort is being made to have this done.
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; Remove the black plastic fabric type oven mitts from clean dish area and replace with cleanable plastic mats to hold dishes. The oven mitts are worn and fabric is coming off. Maintain equipment in good repair. Repeat rule violation; no points other issues corrected from previous inspection.
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.
6-501.11; Core; Floor drain at warewashing sink is raised above finished tile. Ramp to walk in cooler and walk in freezer is above finished tile. Grout/smooth this area out so that food debris and water do not get stuck between floor drain lip and finished floor tile. Take care to avoid 90 degree angle. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repeat. 6-501.12; Core; Clean the floors in the storage room in the cafeteria where floor/wall meet. 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.
Observation: The condensation line on the walk in freezer is leaking. Repair walk in freezer. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: The spatulas are deteriorated and in poor repair. Replace spatulas. (A) Maintain utensils 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.
minorCode Observation: Grout is starting to diminish around steamer and front of dish sink. Please for grout replacement in these areas so floor remains cleanable. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Grout is starting to diminish around steamer and front of dish sink. Please for grout replacement in these areas so floor remains cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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.
notedCode Observation: The entrance door on the cafeteria is gapped allowing for entrance of insects and/or vermin. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The entrance door on the cafeteria is gapped allowing for entrance of insects and/or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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.
notedCode Observation: Boxes of frozen food items are stored under leaking condensation line in walk in freezer. Ensure that food products are stored protected and not exposed to sources of contamination. Move boxes away from this area until condensate line is repaired. 3-305.12 Food StorageContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Boxes of frozen food items are stored under leaking condensation line in walk in freezer. Ensure that food products are stored protected and not exposed to sources of contamination. Move boxes away from this area until condensate line is repaired. 3-305.12 Food Storage; Prohibited Areas (C) Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination.
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 Observation: In use wet wiping clothes observed not store din a sanitizer between uses. CDI: Wet wiping clothes stored in sanitizer bucket during inspection. ***REPEAT*** 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wet wiping clothes observed not store din a sanitizer between uses. CDI: Wet wiping clothes stored in sanitizer bucket during inspection. ***REPEAT*** 3-304.14; Core; Between uses; wet or moist wiping cloths shall be held in an approved sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
Observation: The thermometer on the walk in refrigerator is not good repair; inaccurately measuring air temperature. Thermometer installed reading 30F and air temperature in walk in is actually 37F. Ensure all thermometers are in good repair and reading properly. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observation: The condensate line on the walk in freezer compressor is leaking down on storage shelving and floor in walk in freezer. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
minorCode Observation: Due to bulbs burned out in the hood system and over the prep rpoduction areaFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Due to bulbs burned out in the hood system and over the prep rpoduction area; lighting intensity does not meet a minimum of 50ftc in these areas were food production tasks are occurring. Repair/replace bulbs in these areas to meet lighting requirements. 6-303.11 Intensity - Lighting (C) 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.
3-501.16(A)(1) ; Priority; Cheese being held in a hot box was at 107F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Cheese was reheated during the inspection.
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; While all other food was holding at 41F or below today; cheese on the grab and go line was being held too highly above the ice in an ice bath and was above 41F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was taken back to refrigeration with a new ice bath to be rapidly cooled before a 4 hour period elapsed.
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.
4-302.12; Priority Foundation; The thermometers provided by staff today were not thin probe thermometers. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. VR- EHS returning on 3/29 to ensure thin probe thermometer is accessible.
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.
3-304.14; Core; Wet wiping cloth was found being stored on a prep table. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Wiping cloth was placed in sanitizer.
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; Piping underneath the 3 compartment sink is leaking; creating standing water on the kitchen floor. Equipment shall be maintained in a state of good repair. Address leaking issue.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility has test strips for quat sanitizer being used; but they are damaged/discolored. Facility shall have testing devices that accurately measures the concentration of sanitizer being used. VR- EHS returning on 12/14 to ensure accurate test strips have been obtained.
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.