notedCode 3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P Observed sausage cooling in rear of kitchen that was finished cooking at 11:30am at a temperature of 80-89F at 1:10pm. Sausage was moved to walk in freezer to rapidly cool to 70F. Unsure of when food item was at 135F after resting from cooking so no points deducted. CDI by education and moving to freezer.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Observed a container of sausage that was in back of lowboy pizza unit that had no date to indicate day of preparation. PIC stated the sausage was made Monday 5/25/26. CDI by labeling sausage container. All food items held in service for over 24 hours shall be marked to indicate the day of discard or date of preparation.
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 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Written procedures for Time as a Public Health Control 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). -Pf. No procedures present for holding pizzas at TPHC. Pizzas were marked with time they were finished cooking. EC will email an approved document that will have procedures for holding pizzas under TPHC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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. -Pf Observed sausage cooling in rear of kitchen on sheet pan at a temperature of 80-89F. Ensure once food item drops below 135F it is placed into an environment to effectively cool within the required time parameters. .
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.
4-602.13; Core; Cooler gaskets soiled with food residue and debris. Non-food contact surfaces of equipment shall be maintained clean.
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.
6-501.11; Core; Broken floor tiles present throughout the kitchen. Physical facilities shall be maintained in good repair. Repair floor tiles.
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 3-501.14 Cooling (P) Two large 5 gallon buckets of pizza sauce observed between 45-48 F inside two door reach in cooler in front service area. TCS foods shall be cooled within 4 hours to 41 F or less if prepared from ingredients at ambient temperature. Corrected During Inspection - Per PIC these items have been cooling since between 9:00am-10:00amFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Two large 5 gallon buckets of pizza sauce observed between 45-48 F inside two door reach in cooler in front service area. TCS foods shall be cooled within 4 hours to 41 F or less if prepared from ingredients at ambient temperature. Corrected During Inspection - Per PIC these items have been cooling since between 9:00am-10:00am; therefore are past the four hour time frame for the product to have reached 41 F. At 3:15pm these items were still between 44-46 F. PIC voluntarily discarded these products.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Two cheese pizzas observed at 80 F on shelving in back prep area. Temperature control for safety foods shall be maintained at 135 F or higher at all times. Corrected During Inspection - Owner stated that employees are to be utilizing Time as a Public Health Control for these items; yet there wasn't a time stamp on these items; nor did the facility have written procedures for TPHC. Inspector provided all necessary documents for TPHC. Facility was then able to properly time stamp these items to reflect the time in which it was cooked; as the pizza was cooked within less than one hour of inspectors arrival.
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 3-501.16 (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) Cheesecake; tiramisu; ranch; and cannoli filling observed in front reach in cooler at 45 F. Raw ground beef; cheese; pizza sauce; and marinara inside two door reach in cooler next to pizza oven observed at 43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded all items inside display cooler. Temperature inside two door reach in cooler was able to be adjusted to a lower setting. All items were moved from two door reach in cooler into reach in coolers than are maintaining 41 F or less. PIC contacted refrigeration company to assess these two units to ensure they are maintained at 41 F or less. Advised PIC not to place items inside these units until they can be assessed by refrigeration company.
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 7-207.11 Restriction and Storage - Medicines (P) Open bin of medicines stored directly above food prep surface in back prep area. Store labeledChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 Restriction and Storage - Medicines (P) Open bin of medicines stored directly above food prep surface in back prep area. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. Corrected During Inspection - PIC relocated medicines to first aid kit away from food prep areas.
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.
notedCode 3-501.15 Cooling Methods (Pf) Pizza sauce was observed cooling in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Pizza sauce was observed cooling in large; deep; sealed 5 gallon buckets inside two door reach in cooler on bottom shelf. Cooling shall be accomplished by cooling products in shallow containers; loosely cover or uncovered in an area that allows adequate air flow to the product for rapid cooling. Corrected During Inspection - Provided additional options for speeding up the cooling process such as breaking item down into smaller portions and shallow containers. Discussed utilizing ice baths and ice wands; as facility has ice wands on site. PIC voluntarily discarded these products.
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.
minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Display cooler next to front registering is not maintaining 41 F or less. Doors to two door reach in cooler next to pizza oven are off centerCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Display cooler next to front registering is not maintaining 41 F or less. Doors to two door reach in cooler next to pizza oven are off center; therefore cold air is escaping from the unit. Equipment shall be maintained in good repair and proper adjustment.
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); PF; The ice machine interior and panel had black and brown residues. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Ice machine was 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.
3-501.17; Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (PF); A large tub of chicken wings were mismarked as being cooked 10/28/24; but PIC states they were cooked 10/31/24. All refrigerated; ready to eat; TCS foods must be marked with a correct date of preparation; and be discarded within 7 days of that date. CDI-Wings were voluntarily discarded. Educational materials on date marking sent to owner 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.
4-702.11; Priority; 3-compartment sink was set up and in use for washing dishes; but only the soapy water compartment was filled. No sanitizer solution was available at sink. Equipment and utensils shall be sanitized after cleaning; and before use. CDI-Sanitizer solution was set up in 3-compartment sink; and equipment and utensils were cleaned and sanitized again.
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; Core; The hand sink handles had some residues on them. Sinks and handles shall be maintained clean to prevent re-contamination of hands. CDI-Sink handles 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Several pizzas held under Time as a Public Health Control (TPHC) were not marked with the time removed from temperature control; or the time to be discarded. Foods shall be marked with the time it was removed from temperature control; or the time to be discarded. CDI-Pizzas were cooked 20 minutes before EC's arrival; and were allowed to be time stamped.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Employee personal food was stored in two refrigerators and on the dry storage shelf. Personal food shall be stored separately from food intended to be served to customers to prevent contamination. CDI-Personal food was moved to a single location; and was labeled as personal and not to be served.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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; Cheese was holding 45-47F in the small reach in cooler. TCS (Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Cheese was 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.
4-602.13; Core; The bottom of shelves in a few of the coolers had food residue build up. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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.