3-501.16(A)(2) Priority: Pasta salad is 48F and potato salad is 45F in the prep refrigerator. Ham is 45F in the other prep refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI- The food was moved out of the deli prep refrigerators or placed on ice. This is a repeat item.
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 prep refrigerators are not maintaining TCS food at or below 41F. Equipment shall be 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.
6-501.11; Core; Replace/repair the walls that are worn in the staff restroom. Wall worn by the hand sink in the deli area. Worn wall where the clean dishes are stored. 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)(2) Priority:Turkey is 45F and chicken broth is 44F in the upright refrigeration unit. Tuna salad is 49Fin the deli prep refrigeration unit. Ham is 42F on ice.Pasta salad is 50FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority:Turkey is 45F and chicken broth is 44F in the upright refrigeration unit. Tuna salad is 49Fin the deli prep refrigeration unit. Ham is 42F on ice.Pasta salad is 50F; sliced tomatoes are 46F and chicken salad is 46F in the deli prep refrigerator. The food was moved out of the upright refrigerator and put in the vegetable upright refrigerator. The food was moved out of the deli prep refrigerators and placed in the upright refrigerator that has macaroni and cheese or placed on ice. Maintain TCS foods in cold holding at 41F or less. This is a repeat item.
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.
2-402.11; Core; Food service employees observed working with food without wearing a hair restraint. Food service employees shall wear hair restraints such as hats; hair net or visor.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-501.14(A); Chicken & wild rice soup made last night was cooling in covered containers in the reach-in cooler holding between 46-47F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- soup was voluntarily discarded by PIC.
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.
3-501.16(A)(2); Priority; Corn & bean salad; Pasta salad; potato salad; quiche; tuna salad; roast beef; and corned beef were found holding above 41F in various units of refrigeration throughout (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI: Food items were allowed to cool back down to 41F. Most items were taken out to refill flip top coolers. 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.
3-501.18; Priority; Crab cakes (8/15); pimentos (8/15); and chicken broth (6/21) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Crab cakes were recently removed from the freezer according to the PIC so the thaw date was added to that food item. All other food items were voluntarily discarded by PIC.
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; Chicken & wild rice soup made last night was covered and holding between 46-47F. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- food items were voluntarily 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.
3-304.14(B); Sanitizer bucket in the dish area was too weak (25ppm). Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- more bleach was added and tested at 50ppm.
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.
6-501.19 Closing Toilet Room Doors (C); The employee restroom door in the kitchen is open. Except during cleaning and maintenance operations; toilet room doors as specified under § 6-202.14 shall be kept closed. Close the restroom door.
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.
6-501.11; Core; Replace/repair the restroom ceiling and walls throughout. In staff restroom; hole in ceiling with ceiling hanging down. Wall paint cracked and chipped away throughout entire building. Physical facilities shall be maintained in good repair. Repeat. 6-501.12; Walls in the dish area are in need of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Food shall be stored with RTE foods over raw. Raw pork stored over RTE foods. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -PFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Items on make line over 41F (see temp list). Ambient temp 52F. CDI: Items over 45F discarded. 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.
6-501.11; Core; Replace/repair the restroom ceiling and walls throughout. In staff restroom; hole in ceiling with ceiling hanging down. Wall paint cracked and chipped away in some places throughout. Repeat.
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; Pasta salad; potatoe salad and corn & bean salad 43-45F. TCS foods shall maintain a cold hold temp of 41F or less. Items prepped this morning and then placed in make line; allow items to cool down below 41F prior to placing on make line. CDI: Items moved to refrigerator. 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.
6-501.11; Core; In staff restroom; hole in ceiling with ceiling hanging down. Wall paint cracked and chipped away in some places throughout. Replace/repair the restroom ceiling and walls throughout. Repeat.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Cold-Holding: Several TCS foods at the front left-side prep line cold-holding above 41F as shown in above grid. Observed several TCS foods at the prep line overstacked in the pans. In rear tall cooler #8/9; all TCS foods measured at 48F; and 20 minutes later temperature still not coming down; with internal air thermometers in the red but external gauge reading normal (broken). Will check this unit again in an hour before I leave to see if temperature still the same; even higher; or coming down at all; to help rule out temperature abuse (extended leave open) vs. equipment issue. Observed another tall cooler at start of inspection with door left ajar. Observed food employee working in another nearby tall freezer unit for extended period of time with door held wide open and temperature alarm going off. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to ice bath or another tall cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. For improved cold-holding; in top section of prep units; keep TCS foods below the fill line of the pans and keep covers lids and doors of units closed as much as possible. Service called to have these units serviced today. Recommend having service reduce the temperature settings in the cold-hold units as needed. If the front prep unit is no longer able to maintain food at the required 41F and less; a new unit may be needed.
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; Several fruit flies observed around the buckets of onions by the back coolers. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A couple buckets of onions stored on the floor by the back coolers. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Onions moved up off the floor during inspection.
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.
2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees wear a hat or hair net.; 2-303.11; Core; Food employee wearing large watch and bracelet while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; Sanitizer bucket stored on the floor by front handwashing sink. In the kitchen; spray bottles of sanitizer stored up on active prep table next to cleaned utensils. 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; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. Store chemicals in an area that is separate and not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. Move sanitizer to low shelf. Spray bottles moved to chemical storage area 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.
3-304.12; Core; Ice scoop stored directly on top of ice machine on dusty/residue surface. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Ice scoop returned to dish sink for cleaning.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; PIC has obtained a Plate Simulating Temperature Disk testing device to verify required temperature of hot water sanitizing rise at the hi-temp dish machine; but the device does not turn on; likely dead battery. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. Repair/replace the temperature disk within 10 days and text picture of functioning temperature disk to your REHS Joanne Rutkofske at 919-623-0459 for verification of 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.
6-501.11; Core; In staff restroom; hole in ceiling with ceiling hanging down. Wall paint cracked and chipped away in some places throughout. Replace/repair the restroom ceiling and walls throughout. [REPEAT]; 6-501.12; Core; Dust/residue accumulation along walls by dish sinks and ice machine areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to 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.