notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw chicken was stored above cooked chicken. Raw shell eggs were stored above bread in the reach in cooler. Repackaged raw meat was stored above raw fish in the walk in freezer. Store raw meats so they cannot contaminate ready to eat foods. Store raw meats according to final cook temperatures. CDI-Foods were rearranged. Storage chart was provided and reviewed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Sanitizing solution at the dish machine measured 0ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizing solutions must measure 50-200ppm. CDI-Solution was replaced; and was measuring 50ppm. Utensils and equipment were re 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods to be cooled such as pico di gallo were stored in deep containers with tight lids. 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. CDI-Lids were removed; and pico di gallo was spread onto shallow pans to facilitate cooling. 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); A few pans were stacked tightly together while still wet. Utensils and equipment must be stored to allow air drying before stacking together for storage. 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 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); One bag of roast beef was labeled as opened 8/13/25. Refrigerated; ready to eat foods must be discarded within 7 days of the open/preparation date. CDI-Roast beef was voluntarily discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Multiple foods in the shared walk in cooler prepared over the weekend were not date marked. Foods in smaller containers in the prep coolers did not have date marks. Refrigerated; ready to eat; TCS foods must be marked with the preparation or opening date. CDI-Foods were allowed to be marked. Date marking information provided to PIC via email.
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.