notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Spinach; salad mix; and eggs were cold held above 41F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. PIC had food 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.
notedCode 4-501.12 Cutting Surfaces (C) Cutting boards on the makeline are heavily scored and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing
4-501.12 Cutting Surfaces (C) Cutting boards on the makeline are heavily scored and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace or resurface cutting boards.
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 4-501.19 Manual Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19 Manual Warewashing Equipment; Wash Solution Temperature (Pf) The wash solution during manual warewashing was 86F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. The PIC remade the warewashing solution to 128F. ***CORRECTED DURING INSPECTION (CDP)*** 4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing. The three compartment sink shall be equipped with temperature measuring device during manual warewashing. (A) In manual WAREWASHING operations; a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures. The PIC provided the dish washing employee with a thermometer. ***(CDI)***
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); Observed containers of raw egg stored above cooked; ready-to-eat foods in the reach-in cooler. Separate raw animal foods from ready-to-eat foods including fruits and vegetables to prevent cross contamination. CDI- eggs moved to lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; A container of milk in the charcuterie kitchen reach-in unit measured 51F. It had been left out just before inspection. TCS (temperature controlled for safety) foods shall be maintained at 41F or below when held cold unless active preparation is occurring. CDI- milk placed in the freezer to rapidly cool. All other cold holding observed compliant. No points taken.
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; The interior panel on the reach-in cooler door at salad station is cracked and insulation material is showing. Equipment shall be maintained in good repair. Repair/replace these items so that they can be easily cleaned. Full point may be taken for repeat violations in the future.
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.
4-602.11; Core; Ice bin in expo area has visible black residue accumulation in the back corner. In equipment such as ice bins; cleaning shall occur at a frequency necessary to preclude accumulation of soil or microbial residues. Clean this ice bin in a manner that prevents contamination of ice. May need to be drained and emptied for proper cleaning. ; 4-601.11 (A); Priority Foundation; The counter-mounted can opener blade was observed with visible residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning.
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
7-202.12; Priority; Two cans of household insecticide which instruct indoor home use were observed in the facility today. PIC stated they were using it outside. Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling. PIC to discontinue use. Cans were removed from the office area to be brought home by the PIC. No point taken today.
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; Core; Observed two packages of frozen tuna being thawed while still sealed in the ROP packaging in the charcuterie prep reach-in cooler. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon completion of thawing. CDI- packages were cut open. No point taken.
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.
4-901.11; Core; Observed employees using cloths to dry clean equipment. Clean equipment and utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. CDI- employees were instructed to stop cloth drying. ; 4-903.11(A); (B) and (D); Core; Several clean containers were observed stacked wet on the clean equipment shelf. After cleaning and sanitizing; dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- containers stacked for proper drying. Some cooking pans were observed on a metal wire shelf with greasy residue on the shelf. Clean equipment shall be stored in a clean; dry location and where they are not exposed to splash; dust; or other contamination. CDI- equipment removed from this shelf. Clean this area.
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.
4-501.11; Core; A metal shelf in the warewashing area is rusting. The interior panel on the reach-in cooler door at salad station is cracked and insulation material is showing. Equipment shall be maintained in good repair. Repair/replace these items so that they can be easily cleaned. Do not spray paint rusting shelf. No point taken today.
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; The warewashing shelf near three comp sink has greasy residue and other debris on the top shelf where equipment is stored. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this shelf. All other surfaces observed clean. Full point not taken.
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; Core; A sanitizer bucket was stored on a shelf directly next to clean plates and linens. A shaker of powdered sugar was stored directly below the bucket on the same shelf. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; single-service articles; clean equipment and linens. CDI- items moved away from bucket. Full point may be taken for repeat violations.
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.
4-501.12; Core; The cutting board near the end of the cookline has deep scratches that are stained black. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting board soon. No point taken today.
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
4-501.14; Core; The warewashing machine has old food residue accumulation underneath the doors and along the top. This machine shall be cleaned at a frequency necessary to prevent recontamination of equipment and at least every 24 hours if used. 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.
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; The front sides of reach-in units at the cookline have residue accumulation underneath the counter. The vent at the top of the tall reach-in unit in charcuterie prep area has dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not taken.
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.
5-205.11; Priority Foundation; A plastic container was stored in the handwashing sink basin in the warewashing area. A handwashing sink may not be used for purposes other than handwashing. CDI- bucket removed and employees were instructed not to store anything in this sink. No point taken today.
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.
4-501.114; Priority; The warewashing machine; in-use during inspection; was observed pulling 0ppm chlorine. Chlorine sanitizer shall measure at least 25-50ppm for sanitizing. CDI- employees instructed to use three comp sink for sanitizing until machine can be serviced. Equipment previously sent through the machine was brought to the three comp sink for 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of sanitizer in the wine and cheese prep area was observed unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. All other chemicals were labeled. No point taken today.
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.
4-203.11; Priority Foundation; A digital thermometer on the cookline was observed measuring 48F in an ice water bath. Food-temperature measuring devices scaled in Fahrenheit shall be accurate to ±2F in the intended range of use. CDI- thermometer use discontinued and an accurate food thermometer was brought for use.
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.
3-304.14; Core; A sanitizer bucket was observed stored directly on top of a container of breading flour at the fryer station. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; single-service articles; clean equipment and linens. CDI- bucket moved. A wet wiping cloth was observed stored under a cutting board at the cookline. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth placed in a sanitizer bucket.
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; The vent portion of the reach-in cooler at the cookline has extensive residue and debris buildup (not the food storage portion). Some gaskets on reach-in coolers at the cookline have food debris in them. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of residues; dust; and food 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.
5-205.15; Core; The handwashing sink in the warewashing area is leaking underneath from the P-trap. A white bucket is catching the leak. Plumbing systems shall be kept in good repair. Repair this sink.
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.