Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) The chemical sanitizer in the sanitizing basin of the three compartment sink measured above the required tolerance level. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall not exceed tolerance levels. The PIC diluted the chemical sanitizing solution to the required tolerance level. ***CORRECTED DURING INSPECTION (CDI)***
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.
4-602.12 Cooking and Baking Equipment (C) The interior surfaces on the microwave are soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC cleaned the microwave. ***CORRECTED DURING INSPECTION (CDI)***
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) Refrigeration gaskets and utensils drawers are soiled and shall be cleaned. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No bodily fluid clean-up procedures could be presented during inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- emailed educational material to kitchen staff. No point taken
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11 (A); Priority Foundation; Observed metal food lids stored in the basin of the handwashing sink behind the serving counter. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 5-205.11 (B); Priority Foundation; A handwashing sink may not be used for purposes other than handwashing. CDI- lids were removed from sink and sent to be washed. 6-301.12; Priority Foundation; No paper towels were available at prep area handwashing sink near walk-in cooler. Provide paper towels or approved alternative device for hand drying at each handwashing sink. CDI- towels provided.
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.
3-302.11(A)(1); Priority; Observed repackaged raw pork and raw burger patties outside their original box stored above individual containers of ice cream in the reach-in freezer. Separate raw animal foods from ready-to-eat (RTE) foods to prevent cross contamination. Raw animal foods shall be stored according to final cook temperature when removed from original packaging in the freezer and never above RTE foods. CDI- raw meat was moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; No Dishtemp thermometer or temp stickers were availalbe to test the utensil surface temperature in the hot water sanitizing warewashing machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Facility just started operating this week and has ordered a thermometer. Text a photo of thermometer when it arrives to EHS number listed on this report. Machine was tested using EHS's Dishtemp thermometer and measured 165F. No point taken today.
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.