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): Container of potato salad on ice was holding above 41F all the way through the product. CDI: More ice added to basin. Potato salad was discarded and replaced with in temperature product from the 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -(Pf) Date marking sticker pieces and residue left on a few dishes stored as clean. CDI: Dishes taken away to be 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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): A few hamburger patties on sheet tray inside hot-holding warmer below 135°F. Only patties closest to the door were recorded out of temperature. CDI: Sheet pan taken 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.
4-501.11 Maintain equipment in good repair. Minor peeling on coated shelving racks inside reach-in cooler. Overall items are in good repair. 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.
4-501.11; Core; Gasket on walk-in cooler door is falling off. Equipment shall be maintained in a state of good repair. 4-501.12 Cutting Surfaces (C): cutting board surfaces attached to flip-top coolers with scouring/scratch marks on the surfaces.
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.
3-302.11; Priority; Raw meats (pork; chicken) stored outside of their original packaging above cooked; RTE foods inside walk-in freezer. Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. CDI: Commercial packaging education provided during inspection. Foods moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Gasket on single-door hot-holding unit is warped & falling off the door. Equipment shall be maintained in a state of good repair. CDI: Replacement has been orderd.
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.
2-301.14; Priority; Dish Washing Employee was outside in his disposable black gloves and returned to his duties without removing gloves and washing hands. Discuss with employee the requirement to wash hands before returning to his job handling clean wares; clean pans; etc. . discussed today
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.
4-501.11; Core; Plastic wall mounted knife rack is broken. Replace the knife rack
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 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; Dust accumulated on the heat lamp; hot holding unit components that are above the uncovered cups of red eye gravy (near the toaster). Effective cleaning of this box and coil cords 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.