4-501.11 Some peeling/rusty wire shelving in facility. Equipment shall be kept in good repair. Replace; do not paint as it will not be NSF approved.
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.
3-501.13 (A); (B); (C ) Thawing in container of water. TCS foods shall be thawed under refrigeration of 41F or less; or completely submerged under running water at a water temperature of 21 C (70 F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41oF) for more 4 hours including time placed under water. Use approved thawing methods. Pf
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 Badly torn gasket on reach in freezer by window. Some peeling wire shelving in walk in cooler. Equipment shall be kept 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.
criticalCode 3-302.11 (P) Dough stored on top of raw chicken in chest freezer (in plastic wrap-not commercial packaging). Raw pork in drawer cooler in plastic wrap touching bag of spice/garnish. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottomOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (P) Dough stored on top of raw chicken in chest freezer (in plastic wrap-not commercial packaging). Raw pork in drawer cooler in plastic wrap touching bag of spice/garnish. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom; ground beef final cook 155F above chicken; and fish final cook 145F above ground beef. Moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11 Badly torn gasket on reach in freezer by window. Equipment shall be kept 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.
4-601.11 (B) and (C) Some minor cleaning in one reach in cooler. Non-food contact surfaces shall be clean to sight and touch. No points taken.
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 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Stickers and sticker residue build up observed on food storage containers that were stored as clean underneath the prep table near prep sinks. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - All containers were placed into prescraping area of three compartment sink to be cleaned; washed; rinsed; and sanitized prior to use.
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 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) Red sauce and vodka sauce observed being stored on sheet pan inside top of make unit at 53 F. Goat cheese observed at 43 F inside top of make unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Sauce products were immediately discarded. Advised PIC to lower the temperature of the make unit to ensure 41 F or less for all cheese items and other TCS foods that may be stored inside of this unit.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Cooked noodles were observed without a date mark inside the walk in cooler. Temperature control for safety; ready to eat foods that remain under refrigeration for more than 24 hours shall be dated to indicate when the product was opened or prepared. Corrected During Inspection - PIC immediately dated product with the day in which the product was cooked. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked carrots; observed inside 4 door reach in cooler at cook line; were dated for 2/14; but had not yet been discarded. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC voluntarily discarded this item.
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.
6-501.12; Core; Dust build up along ceilings above main prep/cook line. Physical facilities shall be maintained and 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.
3-201.16; Priority; Facility has chanterelle mushrooms on site and while PIC was able to produce an invoice for this product; the invoice only states the providing company of the mushrooms. The invoice does not supply information regarding name; address; and phone number of the farm. The mushroom farm must provide written verification of the original source of the mycelium or inoculated plugs used in cultivation (must be a commercial source)?. Verification required- - PIC reached out to provider (Inland Seafood now named Inland Foods) who will provide this information to facility as soon as possible.
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.
3-302.11; Priority; Several crates of raw shell eggs stored directly above uncovered ready to eat produce. Raw foods shall be separated from ready to eat foods during storage; preparation; holding; and display. Corrected During Inspection - Eggs were moved to bottom shelf for storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Chemical dish machine was registering at 0 ppm chlorine. Chemical chlorine dish machines shall meet the data plate requirement of at least 50 ppm. Corrected During Inspection - PIC called servicing company to troubleshoot machine and afterward machine registered at 50ppm. Per PIC company is still planning to visit facility to ensure machine comtinues operating properly.
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.
3-302.15; Core; Employee observed taking eggplant out of original container it was delivered in; transferring them into a stainless steel storage container; and proceeding to cutting the product without washing prior to doing so. raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready to eat form
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-901.11; Core; Employee observed towel drying wet; clean dishes. Equipment may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
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.
5-205.11; Priority Foundation; Main handwashing sink at cook line blocked due to trash can being stored directly in front of basin. Handwashing sinks shall be accessible at all times. Corrected During Inspection - trash can was relocated.
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.
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; Four drawer cooler directly behind cook line observed between 43-45 F. Temperature control for safety food products such as cooked kale; cooked rice; cooked potatoes; cooked squash; noodles; cooked beef; etc. observed in this unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Facility immediately contacted refrigeration company to assess the unit; placed an internal thermometer in a more visible place; and attempted to adjust the temperature lower on the unit. This unit has been opened and closed frequently during prep work as well as while stocking the unit for service; therefore inspector suggested keeping unit closed as much as possible. Owner will update inspector on this; though temperatures are decreasing.
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; Facility has failed to date TCS/RTE products once they are moved from freezer and placed back under refrigeration; therefore several products (such as spinach/cheese mixture; gnocchi; etc.) were observed with dated that appeared to exceed the 7 day shelf life. Temperature control for safety; ready to eat foods shall be labeled to indicate the day in which it was opened or prepared in order to track the 7 day shelf life. Once the product is frozen; it is necessary to date the product for the time it was initially under refrigertion to the day it was frozen; then again from the day it was removed from the freezer and placed into refrigeration to thaw and remain cold in order to know that the collective amount of time under refrigeration does not exceed 7 days. Corrected During Inspection - Inspector educated PIC on this date marking requirement and suggested these products be dated to indicate when they were pulled from freezer. Inspector also suggested that if these products have exceeded a full 7 days between initial refrigeration; freezing; thawing and being back under refrigeration that it be discarded.
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; Butane torch being stored directly with food products on storage shelf and on prep line. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linen; single use; etc. Corrected During Inspection - PIC removed these items and moved to proper 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.
3-304.12; Core; Repeat Violation; Utensils on the prep line were stored in water measured at 65-75 F. Utensils stored in water between uses shall be stored in water that is at least 135F. Otherwise; utensils may be stored on a clean; dry surface; in the food with handles held out of the food; or in running water such as a dipper well. Corrected During Inspection - PIC immediately removed after observing inspector take temperature of water.
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.
4-903.11(A); (B) and (D); Core; Equipment stored directly in front of handwashing sink is exposed to splash from handwashing. Equipment shall be stored in a clean; dry location where it is not exposed to splash.
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.
4-101.17; Core; Honey dippers observed that are made of absorbent wood. Per PIC; these are multiuse articles versus a single use only product. Wood may not be used as a food contact surface.
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.