Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No Quat testing kit was available during inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- PIC ordered a kit to arrive within 48 hours. EHS provided some testing paper 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.
4-602.13 Nonfood Contact Surfaces (C) The lower shelf of the stainless steel worktop counter/sink has food debris and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC informed.
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 and Cold Holding (P) Several food items in warming cabinet were held below 135F. Maintain TCS foods in hot holding at 135F or above. PIC stated that food items were stored in the unit without being allowed to preheat. PIC placed food back on the grill and reheated to above 135F. ***CORRECTED DURING INSPECTION*** NO POINTS TAKEN food temperatures dropped due to unit not reaching a temperature adequate to maintain hot holding. Allow equipment to properly heat/preheat before using.
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.
4-501.114; Priority; Quat sanitizer in three compartment sink measured less than 100ppm. Manufacturer label indicates a concentration of a least 150ppm and up to 400ppm. A quaternary ammonium compound solution shall have a minimum temperature of 24C (75F) and have a concentration as specified under sec. 7 204.11 and as indicated by the manufacturer's use directions included in the labeling. CDI- quat sanitizer concentration was adjusted by adding more sanitizer solution. Concentration measured 400ppm after adjustment.
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; The top of the reach-in unit has heavy dust accumulation as indicated by wiping with alcohol wipe. This area is out of sight so may go unnoticed. Vents on ice machine have some dust accumulation. The bottom of the reach-in freezer has some brown residue. Some brown residue also observed inside the vent of the reach-in cooler behind fan cover. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. 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.
3-501.16(A)(1) ; Priority; Trays of buttered noodles were holding in the hot box between 116 and 138F. Noodles were prepared and placed in the hot box during inspection for lunch service in 30 mins. CDI- noodles will be served within the next hour. Consider keeping certain hot foods on time in lieu of temperature control if prepared for lunch service to avoid temperature issues. These noodles cooled while being prepared so were not over 135F when placed in the hot box. No points taken today.
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.
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; The sprayer arm handle near the nozzle had a black and gray greasy residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed clean today; including floor fans. Full point not taken.
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; Grilled cheese and potato wedges in the hot box were observed just under 135F. Ensure TCS foods are held hot at 135F or above. These items had just been transferred from the oven while the hot box was warming up for lunch. CDI- all items to be served within 20 mins. In the future; preheat hot box so it is already hot when food is placed inside. No points taken today.
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.
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; The inside of the hot holding unit has food residue along the bottom. Black floor fans in the kitchen have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt and residue accumulation. 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.