Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (C ) (3); Priority Foundation; Pizza on counters that use TPHC were put out without updating the time stamp over 30 minutes.- Foods using TPHC shall have the start time or discard time to indicate when food needs disposal.- CDI; pizzas were updated with correct times
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-901.11(A); Core; Observed wet stacking of dishes.- Once cleaned and sanitized; dishes shall be stored in a self draining position that allows for air drying.- Please cross stack dishes so they air dry before stacking together.
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.
4-501.11; Core; A couple gaskets were damaged and need replaced. Shelving in walk in rusty and needing replaced.- Equipment shall be in good repair and condition.- Please replace/repair items
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) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to cooler location while units were turned down.
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; Observed chicken thawing in still water.- Thawing shall be done using an approved method such as being completely submerged in running water so that food particles can run off.- CDI; the sink was turned on to give the constant flow of water.
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.
3-302.12; Core - Some squeeze bottles of water and containers of spices were not labeled.- Unlabeled containers of foods not easily recognizable must be labeled with the common name of food.- CDI; Items were properly labeled.
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 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 soiled wire shelving in the walk in coolers.- Equipment nonfood contact surfaces shall be cleaned at the frequency to preclude accumulation of soils.- Please increase cleaning frequency.
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 - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation - Open cartons of milk had no dates; and PIC stated they were open 2 or 3 days ago. Container of cooked chicken had date of more than 7 days ago; but PIC stated it was removed from freezer one or two days ago...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing proper dates on foods.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Baked pizzas were time marked when placed on counter top and marinara sauce on grill top had no time written on container (temperature was 116-128F); but no time as a public health control (TPHC) written procedures were available for these foods...Written procedures shall be written in advance before using time as a public health control (TPHC) for TCS* foods not using temperature control...CDI by having PIC complete TPHC form and putting time on marinara sauce of when sauce was placed on grill top. Keep this completed TPHC form available in restaurant at all times to show inspector during future inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Found two unlabeled jugs with orange liquid; one unlabeled bottle with purple liquid; and another spray bottle labeled "Alcohol sanitizer" with cloudy white liquid inside. PIC did not know what this liquid was. Container of sanitizer for wiping cloths was not labeled as "sanitizer"...Containers of cleaners; sanitizers; etc. taken from bulk supplies shall have common name of products inside...CDI by properly labeling containers and discarding cloudy white liquid.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core - Cut lettuce was cooling in tightly covered container in walk-in cooler (large condensation accumulation on interior bottom of lid). Also; cooling enclosed bags of pasta were piled up in container (poor air circulation)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; using rapid cooling equipment (ice paddles/wands; walk-in freezer; etc.); adding ice as ingredient; and/or loose covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods.
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.
3-302.12; Core - Some squeeze bottles; containers of sauces; dressings; toppings; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
2-402.11; Core - Some food service workers had uncovered hair on head and face...Food employees shall wear hair restraints such as hats; hair coverings or nets; and beard restraints that cover they body hair to keep their hair from contacting exposed food; clean equipment and utensils...Instruct food service workers to don effective hair/beard restraints.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some stacks of disposable cups by cash register were uncovered/unprotected...Single service disposable food/beverage containers shall be kept in original protective package/sleeve or protected from contamination...Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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.
4-501.11; Core - Several wire shelves and push cart were rusty and/or peeling (walk-in cooler and dry storage)...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelving.; 4-502.11(A) and (C); Core - Some food containers/lids were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 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 soiled wire shelving; sink drainboard undersides; freezer interiors; refrigerator vent openings and condenser coils underneath; #10 storage rack; large dough mixer exteriors; refrigerator/drawer gaskets...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - Walk-in freezer left evaporator fan was not working. Caulk was missing; peeling or damaged under ventilation hood. Mop sink/can wash vacuum breaker was leaking. No cold water was available at dish machine spray rinse faucet (possible cross-flow of hot water into cold water line)...Physical facilities shall be kept in good repair...Repair nonfunctional freezer fan and leaking vacuum breaker. Replace caulk and provide cold running water at spray rinse arm 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.