notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces (C) Food Preparation Sink including under the metal sink-basin cover; faucet and components associated with Ecolab above the sink are not clean. Effectively clean the food preparation sink and attachments after use. . . Walk-in cooler electrical cords and fans are not clean. Cleaning needed around the back wall inside the walk-in cooler. discussed today 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 4-501.114 Manual WarewashingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual Warewashing; Chemical Sanitization - Temperature (P) Sanitizer temperature while actively in use is only 62 degrees F in the ware washing sink. Use warm water when mixing sanitizer to provide a solution between 75F and 120F. Sink was emptied and refilled using warm water that produced a Quat solution at 95 degrees F. Temperature range was written on signage posted at the sink.
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.
4-602.13 Nonfood Contact Surfaces (C) Beer Keg lines inside the walk-in cooler & surrounding components are not clean with black microbial growth. Effectively clean inside the walk-in cooler.
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.
4-602.13 Nonfood Contact Surfaces (C) Refrigerated Drawer Unit in the corner under the hood is not clean. It is currently not in use. Extensive cleaning of this refrigerator is needed.
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(A); Priority Foundation; Several metal containers and clear bins stacked with sticker residue left on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Employees educated on sticker residue left on containers and stacking puts this residue on the inside of the stacked container; where food will be stored and follow behind dish employees to ensure sticker residue is removed before storing as clean. Containers moved to soiled dish side of three compartment sink to be 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.
6-301.11; Priority Foundation; Front handsink near cash registers had soap in dispensers but soap clogged and not dispensing out. Each handwashing sink shall be supplied with hand cleaning liquid. Manager removed dispenser and removed clog and replaced dispenser during inspection. All other handsinks supplied with necessary items. No points deducted 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.
4-903.11(A); (B) and (D); Core; A few clear containers stacked wet nested on shelf over three compartment sink. New air drying rack in this area and less wet stacked dishes than previous inspection. No repeat points deducted. Continue working to educate employees on use of the drying rack. Three containers moved and stacked to allow for 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.
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; A couple of metal containers and one clear container on clean dish rack with sticker residue left on the containers. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. If these dishes were stacked the sticker residue would be on the inside of the other container; now a food-contact surface. Employees and manager educated during inspection. These containers taken to three compartment sink during 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.
4-903.11(A); (B) and (D); Core; Several clear containers stacked wet nested on clean dish rack. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Containers moved during 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.