3-501.16(A)(2) and (B); Priority; Cold-Holding: At prep unit in top section; pan of sausage holding at 42.6F is uncovered in thick plastic pan; double-stacked inside another thick plastic pan. Other TCS foods at high 41F. When asked PIC said he does not currently have the pan rails to properly hold the pans in the unit. Unit is turned on during transport to maintain foods cold. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Sausage moved to the large tall unit for improved cooling; and PIC stated all foods will be discarded after this 2-hour service window. Recommend using metal pans as much as possible for TCS foods (sausage) in the top section of prep unit; with individual plastic pan lids (the ones with little handles for easy access) for these items. Obtain the pan rails for this unit so that pans may be inserted properly; so no need for double-panning. Consider the strategic positioning of items- corners and towards the back usually coldest; and of course move TCS foods away from heat sources. Recommend having the unit serviced; air intakes professionally cleaned; and temperature reduced a little to ensure unit can maintain TCS foods at 41F and less.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Plastic tea bottle being reused to store sanitizer chemical with original tea labels still in place; "do not drink" marked on side; but accurate labeling of contents not in pace. Do not reuse single-service containers for other purposes. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Tea labels removed and "Quat Sanitizer" labeling added during inspection.
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.
3-302.12; Core; Labeling missing on squeeze bottle of oil and bin of flour. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
3-302.12; Core; Labeling missing on squeeze bottle of oil. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to this item.
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.
2-402.11; Core; Cook with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food handlers keep facial hair trimmed very short; or supply beard guard or face masks.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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; Cold-Holding: All TCS foods at the prep line cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- PIC to discard all remaining TCS foods at end of this 3-4 hour shift. Have the prep unit serviced and temperature reduced. Switch to all metal pans for the TCS items and use individual lids on those products to improve cold-holding. Recommend having the pans of back-up supply foods in containers on ice in lower section of prep unit. Consider use of Time as Public Health Control for short shifts that are under 4 hours (written methods form provided).
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.