6-101.11 Flooring in kitchen has areas worn to concrete. Physical facilities shall be maintained in good repair. Minor cleaning of wall needed in corner by 3 comp. 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.
6-101.11 Flooring in kitchen has areas worn to concrete. Physical facilities shall be maintained in good repair.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Red hot sausage links and turkey sausage inside reach in warmer observed between 118-133 F. Temperature control safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded these items at the time of inspection. Full points to be deducted if noted on future inspection.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Cooked ground beef; black beans; cooked mixed vegetables; and refried beans that were prepared on 2/6 have not been properly date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC was able to properly label these products 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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors in kitchen area are pitted in certain locations and concrete is exposed in other locations as well. Physical facilities shall be maintained in good repair.
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)(1) ; Priority; Hot dogs in steam unit observed between 118-120 F. Hamburgers inside reach in warmer observed between 125-127 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Facility immediately reheated items to appropriate tempertures prior to service.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Large accumulation of fruit flies present throughout facility at time of inspection. The premises shall be maintained free of insects; rodents; and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
6-501.12; Core; Floors in walk in freezer have debris build up in corners. Physical facilities shall be maintained and clean.
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 chute in dining area has pink build up. Equipment shall be cleaned at a frequency necessary to preclude accumulation.
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; Sliced cheeses; coleslaw; and tomatoes on salad bar observed between 42-45 F. Temperature for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC assessed unit to see if temperature could be adjusted. Setting on unit was on the lowest/coldest setting. PIC will contact maintenance to repair unit to ensure it is able to achieve 41 F or less. Discussed utilizing Time as a Public Health Control for salad bar until unit is able to maintain 41 F or less.
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; Facility has failed to date ham for when this product was removed from the freezer. Date on ham currently states 12/4; but; per PIC; this item was portioned; then placed into freezer; and then pulled from freezer and place into refrigeration for further use. Corrected During Inspecion - PIC was able to date item as to when the product was removed from freezer. Educated PIC on dating requirements when TCS/RTE products are frozen.
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.