4-501.11; Core; The SBC Hot cooler is leaking; observed water pooled in front of the cooler on the floor. Equipment shall be maintained in good repair. Assess cause of leak/identify if parts are needed and repair 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.
6-501.12; Core; Walk-in freezer flooring soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walk-in freezer flooring.
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); Priority; Containers of sliced cheeses in the top section of the finisher cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature cheeses. Repeat.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority foundation; A dispensing container of dish soap did not have an identifying label. Working containers used for storing poisonous/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 was added to dispensing container of dish soap.
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.
4-501.114; (P); When the dishwashing sanitizer was tested during the inspection; the chlorine sanitizing liquid was at a concentration of 10ppm even after several cycles. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - New sanitizer container was added and dishwasher was primed; after which it achieved 50ppm. Maintain sanitizer at adequate concentrations.
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); (P); The top sections of the sliced cheeses and the precooked wings in the top section of the finisher cooler were holding above 41F. TCS(time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded the top sections of the sliced cheeses.
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.
5-202.12; Core; Handwashing sinks in the women's restrooms could not reach 100F during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust handwashing sinks to provide warmer water.
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.
3-501.16(A)(1) ; Priority; Hamburger in a hot-holding unit was holding below 135F. TCS (time/tempt control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded hamburger.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a couple bags of pretzels on the walk-in freezer floor; one of which was open. Food shall be protected from contamination by storing the food: In a clean; dry location; where it is not exposed to splash/dust/other contamination; and at least 6 inches above the floor. CDI - PIC voluntarily discarded open bag; food replaced onto shelving.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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; Observed some debris buildup on the top of the dishwasher and the inside of the fryer freezer drawers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas.
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.
4-501.114; Priority; When tested during the inspection; the chlorine sanitizing solution in the dishwasher was at too low of a concentration: 10ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - The line was not fully submerged in the sanitizing solution bottle; line was adjusted and after priming and a couple cycles the concentration increased to adequate levels.
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.