minorCode 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (Core); The small reach in cooler not in use had some spillage and build up. Maintain non food contact surfaces clean. Clean the reach in cooler.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods to be cooled were wrapped tightly in plastic wrap (guacamole; garlic in oil; sausages). 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. Leave food uncovered if it can be protected from splash. CDI-Plastic wrap was removed. Educational materials on cooling were provided to PIC via email. .
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together while still wet. Utensils and equipment must be arranged to allow air drying after sanitizing. CDI-Pans were rearranged to allow air drying.
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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); The interior of the ice machine and the meat slicer had residues on them. Food contact surfaces of equipment must be clean to sight and touch. Clean the slicer after each use. Increase frequency of cleaning of the ice machine to prevent build up. CDI-Both items were cleaned and sanitized.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); A roast cooked on 8/15 and labeled discard 8/22 was in the walk in cooler. Refrigerated; ready to eat; TCS foods must be discarded within 7 days of preparation; or being opened from commercial packaging. CDI-Roast was voluntarily discarded. 3-501.17; Priority Foundation; Food items cooked Saturday and Sunday did not have date markings. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-Foods were labeled. Information on date marking provided via email 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together while still wet. Equipment and utensils must be arranged to allow air drying. CDI-Pans were rearranged for air drying.
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.