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; Core; Food debris and residue buildup along bottoms of reach-in coolers and tall freezers in bakery area. Walk-in cooler speed racks have food debris buildup and vents have dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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; Rusty wire shelving in small walk-in cooler and a couple of dry storage racks. Equipment shall be kept in good repair. Several racks in walk-in cooler and dry storage have been replaced since previous inspection. Continue working on swapping these racks. 4-501.12 Cutting Surfaces; Core; Cutting boards on make lines and two white cutting boards in the back with deep scores and black staining. Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. Resurface or replace these cutting boards.
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.
6-501.12; 6-501.11 Core; Floors under equipment in front line area with food debris; tile in front area falling off wall. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Physical facilities shall be in good repair. Replace or repair these tiles. Floors have been regrouted and cleaned 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.
6-501.12; Core; Floors under equipment; floor drains under prep sink and dish machine soiled with residue buildup. Some cleaning needed of floor in walk in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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; Core; Food debris and residue buildup along bottoms and gaskets of make line coolers; and drawer coolers. Walk-in cooler shelving holding milk and cut fruit with food debris buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was 0 ppm. The approved concentration shall be 50-200 ppm. Empty container of chlorine sanitizer solution. Extra bucket under dish machine; manager replaced solution and machine primed for sanitizer and ran a new cycle. Dish machine chlorine solution at 50-100ppm after changing and priming.
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; Rusty wire shelving at dish drying area. Wire rack in small walk in cooler also rusting. 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.
4-501.11; Core; Rusty wire shelving at dish drying area. Wire rack in small walk in cooler also rusting. 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.
notedCode 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; Some food build inside make line units under drawers. Cooking oil dripping from wire shelves where oil stored. 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.
6-501.12; Core; Some cleaning needed of floor in walk in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. 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.
4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14; Core; Cooling unit in walk in cooler needs fan guards cleaned. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust; dirt; and other materials. No points taken.
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.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was 0 ppm. The approved concentration shall be 50-200 ppm. Empty container of chlorine. Corrected at time of 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.
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; Hard boiled eggs in plastic container on make line at 42.5. Cold potentially hazardous food shall be kept at 41F or below. CDI – Placed in metal container which cools much better than plastic. Use plastic containers for non TCS foods such as parsley; uncooked onions; pickles. No points taken.
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.