4-602.11; Core; Soda nozzles in the self-service area are soiled with black accumulation. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Two containers of sliced cheese and cut lettuce holding above 41 F in the prep top portion of the prep cooler (on the cook line). Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to cool rapidly in the lowboy freezer (on the cook line).
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Two containers of recently prepared chicken cooling in a cooler drawer (on the cook line). This unit is not intended to cool foods. Following preparation; foods shall be cooled using rapid cooling equipment (e.g.; the lowboy freezer; the walk-in cooler). CDI - Chicken moved to chill rapidly in 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.
5-205.11; Priority Foundation; A rolling cart blocking the back handwashing sink (near the 3-compartment sink). A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Rolling cart re-located. 6-301.14; Core; No handwashing sign posted at the back handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing sign provided.
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.
4-602.11; Core; Soda nozzles in the self-service area are soiled with black accumulation. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Two containers of raw chicken and a carton of buttermilk holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Chicken moved to the walk-in cooler to chill rapidly. Buttermilk voluntarily discarded.
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; Core; Cooler drawers underneath the flat top grill are maintaining 65 F ambient. No foods stored in cooler at time of inspection; and a technician scheduled to repair cooler prior to inspection. Equipment shall be in good repair and proper adjustment. Repair cooler to maintain 41 F or below.
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
4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer prepared. 4-501.14; Core; Sprayer nozzles at prep sinks soiled with residue buildup. The compartments of sinks; sink basins; drainboards or other receptacles used for washing and rinsing equipment; utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination.
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 lowboy buttermilk cooler's gaskets are soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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.
2-301.14; Priority; A gloved employee observed cracking raw shell eggs. Subsequently; the soiled gloves were removed and a new pair of gloves were donned; however; no handwashing was observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with employee and PIC and educated on handwashing procedures. Employee washed their hands.
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.
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; Sausage patties and raw shell eggs holding above 41 F in the cooler drawers beneath the flat top. Refer to temperature chart. The cooler maintaining 44 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Foods moved to refrigeration able to maintain 41 F or below/the freezer to cool rapidly. VR - Repair the cooler drawers beneath the flat top to hold at 41 F or below. EHS will return to verify repair.
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.
3-304.14; Core; A sanitizer bucket registered 0 ppm of Quat. Wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer instructions. Bucket dumped and re-filled with solution within range (200-400 ppm).
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; Core; The tall reach-in freezer is inoperable. Equipment shall be in good repair and proper adjustment. Work order placed prior to inspection. Repair the reach-in freezer.
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 4-204.112 Temperature Measuring Devices-FunctionalityEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 Temperature Measuring Devices-Functionality; Core; 0 points; Air thermometers not available in main prep cooler or undercounter cooler. All coolers shall be supplied with ambient air thermometers held in the warmest part of the cooler. CDI-PIC ordered more air thermometers during the inspection
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 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; Core; Two employee beverages were stored on a shelf above the biscuit preparation tabletop. Two employee drinks were stored on a prep table across from the 3 compartment sink. Employees may keep closed beverages as long as they are stored away from all food; equipment; and other areas which could be contaminated. Recommend having a designated area for employee drinks and belongings.
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.
notedCode 3-302.11 Packaged and Unpackaged Food SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food Separation; Packaging; and Segregation; Core; A bag of granulated sugar and a bag of powdered sugar were stored open and uncovered in the dry storage area near the desk. Food shall be stored wrapped or covered to prevent any contamination. Please close bags or cover container with a lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.