5-202.12(A) The hot water at the handwashing sink was only getting up to 79F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
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) Clean dishes were stored in containers that needed to be cleaned. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
4-501.114 There was a bottle of sanitizer that was showing no measurable sanitizer concentration. Quat sanitizer must be maintained at 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount is being used. Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI.... The sanitizer was corrected to 300 parts per million.
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) Maintain TCS foods in cold holding at 41F or less. -P The garden salad on the serving line was cold at 49F. The toss salad was held on the serving line cold at 51F. These potentially hazardous foods must be held cold at 41F or below. CDI... The food items were cooled down to 41F.
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.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf There were some potentially hazardous foods in the walk-in cooler that were not date marked. Some potentially hazardous and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
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) 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; and Utensils (C) Clean the filters above the stove to remove the dust.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Observed boxes of foam lunch trey being stored on the floor in the dry ingredient. Keep all single service items above 6 inch above the floor. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
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-Noted bulk ice machine repaired but went down again on today. Also discussed having tall 2-door reach in cooler repaired. Noted Work order 28054973 for unit. Equipment shall be maintained in good repair. Maintain equipment 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.
3-304.14; Core; Noted wet wiping cloths handing over the side of the 3 compartment sink. Keep wet wiping cloths submerged in sanitizer in between use. CDI- wet wiping cloths placed in sanitizer buckets.
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.
4-501.11; Core; The reach in cooler and ice machine are not working. PIC has placed a work order for noted equipment (wo# 27828512). Equipment shall be maintained in good repair. PIC has work order placed for items.; 4-501.12; Core; Noted cutting boards are deeply scratched and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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; Observed some dust and debria build-up below the 3 compartment sink. Discussed cleaning hard to reach floor spaced through out the facility.
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.
4-501.11; Core; The reach in cooler and ice machine are not working. PIC has placed a work order for noted equipment (wo# 27828512). Equipment shall be maintained in good repair. PIC has work order placed for 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.
4-501.11; Core; Refrigerator and ice machine not working. Equipment shall be maintained in good repair. PIC has work order placed for 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
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.