notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were stored on preparation surfaces in between uses. Store wet wiping cloths in sanitizer in between uses. CDI-Cloths were moved to sanitizer buckets.
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(C); Core; Food splash was on the wall behind the prep cooler. The door and front surface of the prep cooler had food residues. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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(A)(1); Priority; Eggs were stored above ready to eat foods in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI-Eggs were rearranged according to food storage chart on refrigerator door; which was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Windex was stored on the prep table above uncovered dressing being portioned. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Windex was moved.
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.
3-304.14(B); Core; Wiping cloths were left on the shelf in the walk in cooler and prep table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to soiled linen hamper. Clean ones were taken out for use in cleaning. Sanitizer was made.
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.
4-901.11(A); Core; A few pans were stacked while still wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-Pans were rearranged to allow air drying.
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.
4-501.114; Priority; The chlorine solution at the 3-compartment sink measured 25ppm. Chlorine solutions shall measure 50-200ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Use test strips to check concentrations; and change water as needed. CDI-Sanitizer solution was remade to be 100ppm. 4-601.11(A); Priority Foundation; A stack of plates had sauce spilled on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Plates were moved to the 3-compartment sink for cleaning and sanitizing.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(Core ); The stack of to go containers stored on the prep cooler had food residue on them. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI-These items were voluntarily discarded.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Ware washing sink is not clean with unclean film coating interior surfaces of sanitizer compartment. Daily cleaning of the sink with detergent is needed. . . Sanitizer is also not clean with food particles in it. Clean and rinse wares and utensils before sanitizing. If sanitizer becomes soiled; drain and replace 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.
4-501.114; Priority; Sanitizer is too weak; actively in use. Quat is less than 100 ppm. Sanitizer was obtained fresh and remained less than 100 ppm quat. Use test strips to verify presence of sanitizer. Recommend contacting the supplier to have concentration increased to 200 ppm to 400 ppm as specified on the sign at the sink. Bleach water sanitizer shall be mixed until quat is within required range. Use bleach / white test strips to verify presence of sanitizer.
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
7-102.11; Priority Foundation; Spray bottles of cleaners and jug of bleach are not labeled. Maintain the common name on all cleaners; bleach; chemicals. Labeled upon request.
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.
3-501.13 ; Priority Foundation; Bags of chicken wings 52F that were removed from the freezer and stored on the table. Move chicken wings to the refrigerator sooner. The chicken is already cooked so shall not rise above 41 degrees during the thawing process. Chicken was moved to the walk in cooler.
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.
4-601.11 (A); Priority Foundation; Food Preparation Sink (used primarily for lettuce and vegetables) is not clean. Use detergent and clean the sink after each use. Remove unclean film from interior sink basin. Dawn dish detergent was applied; and the sink was scrubbed during today's inspection. After cleaning and rinsing; apply sanitizer and allow to air dry. ; 4-501.114; Priority; Sanitizer is too weak. Concentrate was added to the attached jug under the sink. Use test strips to verify presence of sanitizer. Currently your test strips are submerged for only one second to test so read instructions. After running sanitizer it reached 200 ppm QUAT.
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.
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; Food in the bottom of the upright refrigerator is slightly above 41 degrees F. Food on the top near the fan is 41F. Unit should be adjusted colder. Use your thermometer to check food temperature. Assure food is maintained at 41F and colder. discussed today
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.
4-501.12; Core; Cutting board with black cuts shall be refinished to eliminate dark areas or replaced. Replace cutting boards that can no longer be effectively 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.
5-202.13; Priority; Spray hose on the ware washing sink hangs into the sink basin. An air gap between the water supply inlet and the flood level rim of the sink is required. Today the hose was wrapped and tied around the support system to lift it up and out of the sink. Replacement is needed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
3-501.16(A)(1) ; Priority; Marinara in steam well was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Marinara was reheated to at least 165F (171F+) and placed back into steam well.
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; All temperature controlled for safety foods were maintained above 41F in sub/salad prep cooler. Multiple TCS foods in reach in cooler were maintained above 41F due to blocked airflow from bulk containers of non-TCS foods. Temperature controlled for safety (TCS) foods shall be maintained below 41F. CDI: All TCS foods were voluntarily discarded by person in charge. Unit will not be used for storage of TCS foods until it is repaired. Reach in cooler was reorganized to keep TCS foods in coldest part of the cooler (top half).
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
7-204.11 ; Priority; One bottle of chlorine sanitizer had a concentration above 200 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Bottle was diluted and tested to be 200 PPM.
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.
3-302.11; Priority; Open packages of raw chicken and raw beef stored above ready-to-eat foods in reach-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Various Time/Temperature Control for Safety (TCS) foods holding above 41F in prep coolers (see temperature chart above). TCS foods shall be stored at 41F or below for cold holding. CDI - foods above 45F voluntarily discarded. Foods between 41-45F moved to walk-in cooler to re-cool. Refrigeration technician called during inspection to evaluate prep coolers.
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.
3-501.18; Priority; One container of cooked pasta and one container of cooked lamb stored beyond 7 days. Ready-to-eat; TCS foods shall be discarded after a 7 day hold. CDI - foods voluntarily discarded by PIC.
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.