4-903.11(A); (B) and (D); Core; A few food containers and bowls that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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.
4-602.13; Core; Cleaning is needed on dunnage racks in the chicken walk-in cooler to remove the accumulated residue. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this area.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Three sanitizer spray bottles were found stored in areas where contamination may occur: on prep table near cheese and disposable deli paper; on bottom shelf near tortillas; and on bottom shelf near disposable to-go containers. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated.
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.
4-101.19; Core; Wooden pallet in department walk-in freezer is being used to hold boxes of food. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Replace with approved dunnage rack or alternate shelving that meets this requirement.
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)(2) and (B); Priority; Packaged bone in chicken in walk-in cooler was prepared yesterday and measured 45F-47F. PIC stated that the food may have been left out this morning for a period of time before returning to the cooler. Sliced tomato (44F) and shredded lettuce (47F) recently placed in reach-in cooler on the makeline found holding above 41F. Ambient air of unit holding at 50F-51F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI- Bone in chicken in walk-in cooler was voluntarily discarded. Sliced tomato and shredded lettuce were relocated to alternate refrigeration. PIC agreed to not store TCS foods in this unit until unit is repaired and capable of holding foods at 41F or below.
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
7-201.11; Priority; Spray bottles of multipurpose cleaner and sanitizer (one each) were hanging off of the beverage syrup box storage rack upon which beverage syrups were stored. Poisonous/toxic materials shall be stored in a manner that prevents the contamination of food and other supplies. CDI - Spray bottles were moved to chemical storage area.
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.
4-501.11; Core; There are small tears in both of the warming pad covers and the main dish machine is leaking rinse agent. All equipment shall be maintained in good repair. Replace warming pads/submit work order for dish 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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The back-up sub cooler had food debris in the drawers as well as the base of one of the slicers that were not in use. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI- Back-up sub cooler and the base of the slicer were cleaned during inspection.
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.
6-501.12; Core; There is debris under the dry goods storage racks. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. Repeat.
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.
4-501.11 The warming pad at the wrapping station in the hot foods area has a hole in it; and the dish machine in the cheese station/deli prep area leaks. All equipment shall be maintained in good repair. CDI- PIC provided work orders dated 8.24.24; Corrected during inspection.
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.
5-203.12; Core: The underside of the urinal in the main men's bathroom is soiled. Plumbing fixtures such as toilets; urinals and handwashing sinks shall be cleaned as often as necessary to keep them clean. CDI- The urinal was cleaned.; Repeat
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.
6-501.12; Core; Paper is trapped behind/under one of the dry goods storage rack in the cooking area. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. **NO points taken due to this being a different violation under the same rule;; Repeat.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Some of the shelves on one of the dry goods racks has a buildup of food debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Shelving was cleaned during inspection.
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 underside of the urinal in main men's bathroom is soiled. Plumbing fixtures such as toilets; urinals and handwashing sinks shall be cleaned as often as necessary to keep them clean. CDI- The urinal was 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.
6-501.12; Core; The ceiling vent and surrounding ceiling tiles over the 3 compartment sink in the dish area have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Two spray bottles of multi-surface cleaner were stored over the drainboard and sanitize section of the three-compartment sink. Sanitizers and cleaners stored in warewashing areas shall be stored to prevent the contamination of food; equipment; utensils and other supplies. CDI - Spray bottles were moved to the chemical storage area.
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.
4-501.11; Core; There is a torn gasket on one of the sub station cooling drawers and the soap dispenser lever is broken at the handwashing sink by the slicers. All equipment shall be maintained in good repair. CDI- Soap dispenser was replaced; work order submitted for gasket.
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
4-302.13; Priority Foundation; A dishwasher thermometer/thermo-labels were not available. An irreversible registering temperature indicator shall be provided for high-temperature dish machines that rely on utensil surface temperature for sanitizing. A verification visit will be made no later than Friday; February 2; 2024 to ensure thermo-labels or a water-proof thermometer is maintained in the deli.
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.