4-501.11 Drying rack is rusting. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 FRP behind dishmachine has some black residue build-up. Maintain dishwash area to prevent contamination of wares. 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 Some cleaning needed for food debris inside reach in cooler cabinetsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 Some cleaning needed for food debris inside reach in cooler cabinets; under drawers. Some reach in cooler gaskets have grease and food build-up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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.
4-602.13 Nonfood Contact Surfaces (C) Some minor cleaning of exterior surfaces of roll tops on make line. 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors in walk in cooler and walk in freezer have soil and food build-up. Physical facilities shall be cleaned as often as necessary to keep them 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors in walk in cooler; walk in freezer; and underneath equipment have debris build up. Ceilings around air vents in front prep area above main handwashing sink and POS system have dust build up.
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; Large food storage container; stored as clean on shelving above three compartment sink; observed with visible food crumbs and debris build up. Food storage container on same shelving observed with sticker in tact. Other food storage containers observed air drying on shelving behind three compartment sink still have sticker residue build up on outsides. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed equipment for further cleaning prior to use. ; 4-501.114; Priority; Chemical dish machine was registering at 0 ppm at time of inspection. Chemical sanitizers applied to food contact surfaces shall meet the appropriate concentration. Chemical dish machine shall operate per data plate specifications. Corrected During Inspection - Chemical bucket that feeds into machine was low; but not completely empty. PIC replaced chemical with brand new container and after priming machine it the machine achieved 50ppm.
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 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Lettuce; tomatoes; and mozzarella cheese in cold holding unit below ovens observed above 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately discarded these items.
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; One large container of romaine (43-44 F) and three small containers of shredded chicken (45-47 F) observed above 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately removed romaine and restocked this item with fresh product. Shredded chicken; per PIC; was just recently prepared; therefore item was removed from prep line and moved into walk in cooler for further cooling prior to placing on service line.
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.