notedCode 4-602.11 Equipment food-contact surfaces and utensils - Frequency (E) Except when dry cleaning methods are usedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment food-contact surfaces and utensils - Frequency (E) Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. Observed microbial growth on metal weir; metal weir braces; and around chute of ice machine.
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 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) Observed some items stored inside walk in cooler around 42-44 F. Recommend to not place dense stacked items close to walk in door especially when preparation for next service. CDI by relocating items in walk in cooler
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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core) A few wet wiping cloths were stored on preparation surfaces. Wet wiping cloths must be stored in a sanitizing solution. CDI-Cloths were moved to a sani bucket with sink and surface sanitizer.Repeat violation. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth container below parameters needed for sink and surface sanitizer.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Sticker residue observed on several clean multi-use containers in dish storage area. CDI: Dishes taken to be soaked and residue removed.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Braised pork dish in warmer holding at 117F. CDI: Pork taken to be reheated to 165F.
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.
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. (Pf): Multiuse food containers with visible cracks into the food-contact surface storage on clean dish rack. CDI: Dishes effected were pulled by PIC and discarded during inspection. Replacement items are awaiting delivery. No points taken at this time.
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 3-501.19(B)(3) (Priority Foundation) Butter held on time control was not marked with time that is 4 hours past the time it was removed from cold holding. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Butter was voluntarily discarded. 3-501.19 (A) (1) (Priority Foundation) Facility does not have written procedures to hold butter on time control. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) (Priority Foundation) Butter held on time control was not marked with time that is 4 hours past the time it was removed from cold holding. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Butter was voluntarily discarded. 3-501.19 (A) (1) (Priority Foundation) Facility does not have written procedures to hold butter on time control. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI-Facility was provided with TPHC form; and must fill it out and keep on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Shredded chicken was wrapped tightly in plastic before cooling in the walk in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Food can remain uncovered if it can be protected from spillage on a top shelf; or on a speed rack. CDI-Plastic was removed from bowl; and chicken cooled 5 degrees in 20 minutes. Reviewed cooling methods with PIC; and provided educational materials on 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core) A few wet wiping cloths were stored on preparation surfaces. Wet wiping cloths must be stored in a sanitizing solution. CDI-Cloths were moved to a sani bucket with 400ppm quat solution. Repeat violation.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Some of the containers holding cleaned equipment and utensils had some debris in the bottom of the containers. Cleaned and sanitized equipment must be stored in a clean; dry location not exposed to splash. CDI-Equipment was removed; and containers and equipment were cleaned.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The can opener and vegetable dicer had old food residues on them. Pans and utensils stored as clean on the storage rack had food debris and flour spilled on them. CDI-Utensils were moved to dish pit for cleaning. Recommend providing a barrier between baking area and clean storage to prevent splash.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Meat stored in walk in cooler downstairs was holding 46F. Cheese; ham; and tuna salad were holding 50-55F in the top of the prep cooler. TCS foods shall be held cold at 41F or below. CDI-Foods in the prep cooler were moved to the walk in cooler upstairs for cooling. The downstairs walk in cooler may be overfilled with foods and cardboard containers; preventing air flow. The cardboard and some of the foods were moved to other coolers; and food was holding in this unit at 41F or below when EC checked a second time.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food (TCS)Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food (TCS); Disposition (P); Several foods in the prep cooler and walk in cooler were held past the 7 day hold time (items marked 9/21-9/27). Refrigerated; ready to eat; TCS foods must be discarded within 7 days of being opened or prepared. CDI-Items were voluntarily discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); Some foods prepared Saturday and yesterday were not marked with the preparation date. Refrigerated; ready to eat; TCS foods held for 24 hours or more must be marked with the date it was opened or prepared. CDI-Items were allowed to be date marked.
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.
notedCode 7-201.11 Separation - Storage (P) There was a bottle of degreaser stored hung on a shelf containing food cooking and preparation equipment. Two sanitizer buckets were stored next to food on the prep table. Chemicals shall be stored so they cannot contaminate foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) There was a bottle of degreaser stored hung on a shelf containing food cooking and preparation equipment. Two sanitizer buckets were stored next to food on the prep table. Chemicals shall be stored so they cannot contaminate food; equipment; utensils; linens; etc. CDI-Bottle was moved to the mop sink. Sani buckets were moved to a shelf under a sink; away from food and utensils. 7-102.11 Common Name - Working Containers (Pf) Sanitizer was stored in food containers; with no label. Working containers of chemicals shall be labeled with the common name of the chemical. CDI-Containers were labeled as sanitizer.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) A few wet wiping cloths were stored on preparation surfaces. Wet wiping cloths must be stored in a sanitizing solution. CDI-Cloths were moved to a sani bucket with 300ppm quat solution.
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
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. The sanitizer strips available were all expired. Please obtain a new test kit by 10/17/24.
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.
6-501.18 Cleaning of Plumbing Fixtures (C) The hand sinks were moderately soiled. Hand sinks shall be maintained clean. Increase frequency of cleaning of hand sinks. CDI-Sinks were cleaned.
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.
3-501.18; Priority; Cooked squash was date marked 3/24; and tomato salad (cowboy caviar) was marked 3/28. Refrigerated; ready to eat; TCS (Time/Temperature Control for Safety) foods shall be discarded within 7 days of preparation; or being opened from commercial packaging. CDI-Items were voluntarily discarded. Educational materials on date marking in Arabic and other languages provided to 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Facility is using clean lexan pans to store sanitizer for wiping cloths. Working containers of chemicals shall be labeled with the common name of the substance to avoid confusion. CDI-Containers were labeled. ; 7-204.11 ; Priority; The quaternary ammonia concentration in the sanitizer bucket was 500ppm. Quaternary ammonium solutions shall measure between 200-400ppm. CDI-Solution was diluted. Ecolab was called for service.
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.
minorCode 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; Single use food containers were removed from packaging; and stored open to dust and debris. These items should stay in packaging until used; or store upside down to prevent accumulation of dust and debris. CDI-Items were flipped over.
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.
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; Several TCS food items stored in the prep coolers (as listed in above chart) were holding above 41F. TCS food shall be cold held at 41F or below. CDI-Items were voluntarily discarded.
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.
3-501.18; Priority; Several foods subject to date marking; stored in the prep cooler were prepared on 10/23-10/28. Refrigerated; ready to eat; TCS (Temperature Control for Safety) foods shall be discarded within 7 days of preparation. CDI-Beans; rice; and other items beyond the 7 day hold time were voluntarily discarded.
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.
4-602.13; Core; The pipes behind the grill line are very dusty. Non food contact surfaces of equipment shall be maintained clean. Note: This area is scheduled for cleaning tonight.
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.