Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Pizza was not marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI: Pizza was discarded and new pizza was cooked and placed in the unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Test strips for sanitizer are no longer usable. New test strips are needed. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
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 Observation: Floor drain at 3 comp sink has build up and needs to be sanitized. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Floor drain at 3 comp sink has build up and needs to be sanitized. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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 Observation: Dishes still have date mark stickers on them after being washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Dishes still have date mark stickers on them after being washed; rinsed; and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: Dishes with date mark stickers on them were laced in the three comp sink to be rewashed; rinsed; 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.
Observation: Mouse feces were in the cabinet below the fountain drink machine. 4-602.13 Nonfood Contact Surfaces (C)
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.
2-102.12 (A) Certified Food Protection Manager (C); PIC states that her food manager protection certification is expired and no longer valid. At all times of food service; at least one employee shall be a certified food protection manager from an ANSI accredited program. Establishment has 210 days from the date of the permit to have food protection manager certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Opened employee personal food was found being stored above food for sale in the prep bottom cooler. Employee personal food and beverages shall be stored and used in areas where they cannot potentially contaminate food or clean equipment. CDI- PIC removed food from this area during the inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
criticalCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Potato slicer had food residue remaining on its interior surfaces. Food contact surfaces of equipment used for non-potentially hazardous food shall be cleaned at a frequency necessary to keep them clean. PIC cleaning slicer. Clean this slicer more frequently.
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 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C); Food ingredient containers were found with no labeling. Food ingredients in working containers shall be labeled with their common name.
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.