4-502.11(A) Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Replace.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Some cleaning needed on dry storage shelves. Non-food contact surfaces shall be clean to sight and touch. Walk in cooler shelves much better.
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.
5-205.11 Drain hose from ac unit is draining into handwash sink. (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hose moved from sink to bucket. No points taken.
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.
4-502.11(A) Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Replace.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Some cleaning needed on walk in cooler shelves. Non-food contact surfaces shall be clean to sight and touch.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Two spray bottles of sanitizer and cleaner not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15(B) Cooked chicken cooling in reach in cooler covered. Keep loosely covered or uncovered if protected from overhead contamination. Lid opened some to allow better cooling. .
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.
4-502.11(A) Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Replace.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) Employee open drinks being stored on prep table where rice steamer is located at front entrance to cook/prep line. A food employee may drink from a closed beverage container if the container is handle to prevent contamination of the employees hand; container; and exposed food; clean equipment; utensils; etc. Employees shall only eat and drink in designated areas where the contamination of exposed food; clean equipment; etc. cannot result.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 7-207.11 Restriction and Storage - Medicines (P) Neosporin ointmentChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 Restriction and Storage - Medicines (P) Neosporin ointment; prescription medication; and another medicine bottle were observed being stored above food prep surface. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. Corrected During Inspection - PIC relocated all medication to proper storage location. 7-204.11 Sanitizers; Criteria - Chemicals (P) Facility was utilizing a low splash; linen scented bleach for sanitizing solutions. Sanitizers shall be used in accordance with the EPA-registered label use instructions. Corrected During Inspection - Discussed this with PIC to ensure only regular bleach is being used and advised PIC to discard any sanitizing solutions that have been created with this product. Facility had regular bleach on hands; which will be utilized for food contact surfaces. Advised PIC that the scented or low splash bleaches; per instructions; are only for cleaning things such as floors or restrooms; etc.
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.
notedCode 2-401.11 (A) CoreEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Core; Employee open drinks being stored on prep table where rice steamer is located at front entrance to cook/prep line. A foodemployee may drink from a closed beverage container if the container is handle to prevent contamination of the employees hand; container;and exposed food; clean equipment; utensils; etc. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
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) Priority; Chopped pork; sliced pork; and bean sprouts observed between 42-45 F inside make unit at prep line.Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; both containers of pork werejust recently chopped; therefore the item was removed to further cool down inside walk in cooler. Bean sprouts (44 F) were immediately movedinto walk in cooler for further cooler. PIC also stated that these items were filled too high above fill line.; Corrected During 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.
3-302.12 Core; Several small food storage containers at cook line do not have labels to identify the contents of the container. Food or foodingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes;salt; spices; and sugar shall be identified with the common name of the food. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Core; Several clean containers observed stacked while still wet above three compartment sink. Equipment shall be stored in a self draining position that allows for air drying.; Repeat
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.
4-602.13 Nonfood Contact Surfaces (C) Shelving inside walk in cooler has food debris build up. Hood filters have grease build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 (A); Priority Foundation; Several food storage containers; stored as clean; observed with visible food residue build up. Food contact equipment shall be clean to sight and touch. Corrected During Inspection - PIC removed these items for further cleaning 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Sesame chicken observed cooling at room temperature upon arrival for inspection. Cooling shall be accomplished by utilizing rapid cooling equipment. Corrected During Inspection - PIC immediately moved this item into the walk in cooler after observing inspector take temperature. Discussed proper cooling to ensure foods do not remain at room temperature; but rather go into walk in cooler to cool down quickly.
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.
4-903.11(A); (B) and (D); Core; Several clean containers observed stacked while still wet above three compartment sink. Equipment shall be stored in a self draining position that allows for air drying.
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.