notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Observed a stack of single-use food trays on a shelf with the food-contact surface exposed. Single-use articles shall be stored as specified under par. (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- trays were inverted.
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.
3-501.18; Priority; A small package of cut ham with a date mark of 2/14 was observed in the reach-in cooler. Discard the food requiring date labels once time/temperature window has expired; if it has not been labeled; or if the label is incorrect. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- ham voluntarily discarded. All other date marking observed compliant. No points taken
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.
3-304.14(E); Core; A wiping cloth bucket was stored above an open box of potato pearls on a wire shelf. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- bucket moved to lowest shelf.
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.
6-501.11; Core; Bolts holding three compartment sink faucet to back of sink are rusting. Physical facilities shall be maintained in good repair. Replace rusting parts.
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; Counter-mounted can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener placed in soapy water for cleaning. All other food-contact surfaces observed 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.
6-501.11; Core; Bolts holding three compartment sink faucet to back of sink are rusting. Physical facilities shall be maintained in good repair. Replace rusting parts.
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.
3-501.17; Priority Foundation; Portioned cups of mozzarella cheese and tomato sauce from Friday were not dated. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- cups were voluntarily discarded by PIC.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A box of tortillas was observed on the freezer floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. PIC to rearrange foods and find room on the freezer shelf. No point taken.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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 accumulation observed on the top of the oven. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.
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.