notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- observed robot coupe cup-letCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- observed robot coupe cup-let; back side of meat slicer; and some utensils on clean equipment rack that were not cleaned to sight and touch. CDI by placing items on dish line for cleaning and then placed on air drying rack.
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) Maintain TCS foods in cold holding at 41F or less. -P observed food in salad unit that was not holding at 41F. Food was just placed into service technician called and repaired unit within 30 minutes of encounter.
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 3-501.15 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 food in walkin that was tightly wrapped and cooling at 54F. CDI by placing food on ice bath. .
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 3-501.13 (E ) Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in ROP. Did not have box to verify thawing instructions. CDI by opening packaging.
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.
4-501.11 Maintain equipment in good repair. Salad unit was not holding at 41f or below CDI by technician.
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) Present management is not ANSI certified. Recommend ServSafe for managers. Discussed options today
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Written procedures were provided today and discussion about safety precautions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2-401.11 (A) Employee has Gatorade on preparation surface. Another employee has an open beverage cup on the refrigerator. Employees shall eat or drink only in designated areas where the contamination of exposed foodEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employee has Gatorade on preparation surface. Another employee has an open beverage cup on the refrigerator. Employees shall eat or drink only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Avoid excess handling of beverages while preparing food. Employees should have beverages in covered cups with straws if drinking while working with food and utensils served to customers. Reevaluate the beverage policy and educate employees on the expectation. Drinks were moved today
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.
3-302.11; Priority; Plastic wrapped steaks are stored in the freezer above plastic wrapped plates of Carpaccio/thinly sliced raw steak. Since the carpaccio is a ready-to-eat food; store it above the raw steaks as an added protection. no point deduction. Items were reorganized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16(A)(2) Top of the Salad Refrigerator is not holding food at 41F as required: Ricotta Cheese 47F. Mozzarella Cheese 49F. Chopped Egg 43F. Maintain TCS foods in cold holding at 41F or less. -P Refrigerator replacement may be needed. Pans of food requiring temperature control are being labeled for six hoursFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Top of the Salad Refrigerator is not holding food at 41F as required: Ricotta Cheese 47F. Mozzarella Cheese 49F. Chopped Egg 43F. Maintain TCS foods in cold holding at 41F or less. -P Refrigerator replacement may be needed. Pans of food requiring temperature control are being labeled for six hours; held in the refrigerator and any remaining food is going to be discarded at the conclusion of the six hours.
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 3-501.15 Cooling Methods (Pf) Ice Bath in the sink is used to cool onion soupFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Ice Bath in the sink is used to cool onion soup; etc. Most of the ice has melted and water surrounds the products. Assure cooling methods are effective. Use your thermometer and regularly add ice as needed. Cool from 135F to 70F in 2 hours or less. Discard food if it remains between 135F and 70F for more than 2 hours. Cool from 70F to 41F in 4 more hours or less. Recommend keeping a written cooling log to record the food temperature over time. Ice was added to the ice bath. Frozen Chill Wand was added to the soup.
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 4-501.11 Shelves inside the 2-door upright refrigerator are rusty and not clean. Replacement of these shelves is needed to restore a cleanable interior for this refrigerator. . . Salad Refrigerator may need to be replaced if diced tomatoesCleaning and sanitizing
4-501.11 Shelves inside the 2-door upright refrigerator are rusty and not clean. Replacement of these shelves is needed to restore a cleanable interior for this refrigerator. . . Salad Refrigerator may need to be replaced if diced tomatoes; soft cheeses; etc are not maintained at 41F and colder. . Can Opener is not clean and likely needs to be replaced to be considered cleanable. Employees are trying to the clean around the can opener blade currently. Maintain equipment in good repair.
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 4-501.15 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.15 Warewashing Machines; Manufacturers' Operating Instructions (C) Data Plate / Data Sticker is missing from the dishmachine. Contact Ecolab for attachment of data sticker with specifications for wash and rinse temperature; etc. discussed for correction
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 (C) Assembly Line for food where the red cutting boards are used to the left of the 2-door refrigerator is not clean on upper surfaces. Electrical cordsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Assembly Line for food where the red cutting boards are used to the left of the 2-door refrigerator is not clean on upper surfaces. Electrical cords; printer; ticket holder; stored items in this area shall be maintained clean. If these can no longer be effectively cleaned; remove them from the food 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.
4-501.114; Priority; Dish machine is not sanitizing. Final rinse did not reach 160F. The final rinse in a high temperature dish machine shall reach 160F. CDI-Service tech was called to service dish machine. Facility had 200ppm quaternary ammonium available at the 3-compartment sink; which was used for sanitization until the dish machine was serviced.
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
4-302.14; Priority Foundation; Facility does not have test strips available for quaternary ammonium in use at 3-compartment sink. An accurate method of determining sanitizer concentration shall be available. A link to a Google search for required test strips was provided to PIC via email. EC will return in 10 days to verify purchase of new strips. ; 4-302.13; Priority Foundation; Facility does not have a non reversing thermometer for use to verify sanitizing temperatures at the plate level. This item is required. A Google search for this item was sent via email to PIC; and it will be purchased. EC will verify purchase.
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.
3-302.11; Priority; Plastic wrapped plates of Carpaccio/thinly sliced raw steak are stored above heads of lettuce and with cheesecake. Store raw meat below lettuce; desserts; etc. Steak was moved to the bottom of the refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Dish Machine is not sanitizing. Booster Heater was off. Dish Machine ran several times but continues to not sanitize. EcoLab rep was onsite yesterday. Manager called EcoLab rep requesting service tonight. Monitor dish machine for proper function. ; 4-602.11; Core; Can Opener is not clean. There is a lot of black material accumulated. Metal shavings are abundant and trapped near the blade. Maintain the can opener clean. Can opener was discarded & replaced today; 4-601.11 (A); Priority Foundation; Produce Sink is not clean with unclean residue coating interior sink basin. Use detergent to clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air~dry. Employee was directed to clean & sanitize the sink during today's 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.
3-501.14; Priority; Sweet Potato blended 42.8F from yesterday has not yet cooled. Macaroni and cheese 48.5F is directly underneath the pan of sweet potato. Use your thermometer to verify food is cooling within six hours. Do not stack pans if they have not reached 41 degrees F. Cool from 135F to 70F within 2 hours and from 70F to 41F in 4 hours or less.
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.
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; Salad Refrigerator is not holding food at 41F as required: Goat Cheese 53F; Fresh Mozzarella 43.5F; Chopped Egg 57F. Use your thermometer to monitor food temperature. Jerry was called and arrived during inspection to add coolant to the unit.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115; Priority Foundation; Wash Gauge on the dish machine is not moving; not functioning. Have the wash gauge replaced. Rep from EcoLab was called.
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; Fan covers inside 2~door upright refrigerators are dusty; not clean. Clean the inside the refrigerators.
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.