4-501.11 Rusty wire shelving in dry storage area. Maintain equipment in good repair. Replace.
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 3-304.14 Moist wiping cloths shall be stored submerged in approved clean sanitizer between usesCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Moist wiping cloths shall be stored submerged in approved clean sanitizer between uses; and container shall be stored off the floor to prevent contamination if placed on counters etc.
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 Large amount of sticker residue on shelving above make line. Non-food contact services shall be clean to sight and touch. Equipment surfaces shall be smooth and non-absorbent.
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 3-501.13 Thawing (Pf) Tuna observed thawing inside walk in cooler in sealed reduced oxygen packaging that states on the package to remove the product from the packaging prior to thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Tuna observed thawing inside walk in cooler in sealed reduced oxygen packaging that states on the package to remove the product from the packaging prior to thawing. 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. Corrected During Inspection - Item was still in a frozen state; therefore was immediately removed and cut open to introduce air into the product for further thawing.
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; Cooked chicken observed with a prep date of 6/12 in walk in cooler. Temperature control for safety; ready to eat foods shall be discarded once 7 day shelf life has been exceeded. Corrected During Inspection - Per PIC this item was misdated and should've read 6/21. Date mark was corrected at time of inspection.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Facility did not properly cool items; such as prepped buffalo chicken salads to 41 F or less in the walk in cooler prior to placement in grab and go case. Cooling shall be accomplished by arranging the product in rapid cooling equipment to quickly cool items. Corrected During Inspection - PIC immediately removed these items and placed into walk in freezer for quicker cooling. Product was observed between 45-46 F upon arrival for inspection and dropped down to 36 F prior to lunch service and was placed back into grab and go 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.
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; Prepped salads (southwest chicken and chicken caesar) observed in grab and go cooler between 43-48 F. Two containers of corned beef observed inside low boy coolers between 43-46 F. Sausage patties observed in low boy cooler at 60 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Prepped salads were immediately pulled from grab and go cooler and moved to walk in cooler for further cooling after being prepped. Sausage; cooked today; was placed into low boy cooler for cooling; and though it was observed below 70 F after 2 hours; was moved into walk in freezer for quicker cooling means. Corned beef; opened from a can and placed into portions this morning; was removed from low boy cooler to further cool down to 41 F in 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Facility did not properly cool items; such as corned beef; sausage patties; and prepped salads to 41 F or less in the walk in cooler prior to placement in grab and go cases and actively used low boy coolers on cook line. Cooling shall be accomplished by arranging the product in rapid cooling equipment to quickly cool items. Corrected During Inspection - PIC immediately removed these items and placed into walk in cooler and freezer for quicker cooling.
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.
3-501.13 ; Priority Foundation; Tuna observed thawing inside walk in cooler inside sealed reduced oxygen packaging that states directly on packaging to remove the product from the package prior to thawing. Reduced oxygen packaged 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 thawing. Corrected During Inspection - PIC removed product from the walk in cooler to immediately open packaging to introduce air during remainder of thawing process.
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.
4-903.11(A); (B) and (D); Core; Stainless steel cooking dome observed being stored on the splash guard of the handwashing sink at the front cooking line; therefore exposing this equipment to splash from handwashing. Equipment shall be stored in a clean; dry location where it is not exposed to splash. Corrected During Inspection - PIC immediately removed this item and stored it in proper location.
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.