Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Both 3-compartment sinks interior compartments and drain boards were soiled with residues and build up. Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and to ensure that the equipment performs its intended function; and if used; at least every 24 hours. Increase cleaning frequency of the 3-compartment sinks.
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.
3-304.14(B); Core; A wet wiping cloth was stored on the preparation table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer bucket was filled and cloth was stored in it.
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 4-602.13 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 gasket on the milk box had a bit of black residue. Maintain equipment clean. CDI-Milk box 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.
3-202.15; Priority Foundation; There were a few dented/rusting cans of tomato soup and beans in the dry storage area. Food packaging must be in good condition; intact and protect the food inside. CDI-Cans were moved to be stored separately for food for consumption; to be returned to seller for credit.
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) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Reheated broccoli was holding 55F in the hot hold cabinet. TCS foods must be held hot at 135F or higher. Indicating thermometer on this unit read 98F. Carrots also held in this unit were holding 150F. CDI-Broccoli was voluntarily discarded. Unit will be serviced. Other unit available for hot holding was holding wontons at 138F.
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.
4-203.11(B); Priority Foundation; Two digital food thermometers would not turn on. Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. Facility must have food thermometers available to assess temperatures of food as it is being held; reheated; and cooled. Purchase new food thermometers within 10 days.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); Observed rodent dropping in 3 locations in the kitchen: In the corner under the dish machine; in the corner of the dry storage goods room; and on the floor in the walk in freezer. Contact pest control service and request visit. Remove any unused equipment from kitchen. EC will return in 10 days to verify infestation has been addressed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); The floor in the walk in freezer had some food spillage. Floors must be maintained clean. CDI-Floor 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.
4-302.12 Food Temperature Measuring Devices (Pf) Taylor Thermometer no longer functions (batteries are not functioning). Replacement thermometers have been ordered and are expected to arrive today.
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 4-602.13 Nonfood Contact Surfaces (C) Soap dispensersCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Soap dispensers; where "PUSH" is written in raised letters; is not clean. Keep the activation lever free of visible build up. . . Remove the glue residual inside the ware washing sink.
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.
6-301.12 No Paper Towels are available at the kitchen handwashing sink. Dispenser is empty. Provide paper towels or approved alternative for hand drying at each handsink. -Pf Replacement of paper towels was requested
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Sanitizer is being mixed with cold water (70 degrees) in one sink. Refer to the posted Sanitec poster showing sanitizer is to be mixed with "warm water". Refer also to Food Code Manual. Maintain sanitizer at 75F to 120F. Some cold water was drained from the sink and hot water added to elevate the temperature.
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.