Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; Facility does not have thermo-labels or dish plate simulator or other method to check hot water sanitizing temperature for dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Please obtain a way to check the final rinse temperature. This has been a violation on the last two inspections. Manager ordered thermolabels.
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 4-501.11 Dish machine is squirting water out the front lower panel. Repair is needed. . . Small Refrigerator labeled "Bar 2" has a door that is not closing properlyCleaning and sanitizing
4-501.11 Dish machine is squirting water out the front lower panel. Repair is needed. . . Small Refrigerator labeled "Bar 2" has a door that is not closing properly; possibly from an ill-fitting door gasket. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; Facility does not have thermo-labels or dish plate simulator or other method to check hot water sanitizing temperature for dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Please obtain a way to check the final rinse temperature. This was a violation on the last inspection also. Manager ordered the thermolabels during today's 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; Facility does not have thermo-labels or dish plate simulator or other method to check hot water sanitizing temperature for dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Please obtain a way to check the internal temperature before the next inspection; new manager in store reached out to management 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.
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; A few reach-in coolers with buildup along shelving and bottom of cooler. Tall cooler with milk has milk spilled along bottom. Coffee grounds along shelving in front area. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions; Core; Floors in front area under reach-in coolers and near ovens have minor food debris under this equipment. Physical facilities; floors; walls and ceilings shall be kept clean. Clean these areas more frequently.
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.
4-903.11(A); (B) and (D); Core; One container stacked with water nested in-between the containers. Allow containers to completely dry before stacking. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dish moved during inspection. Full points not taken due to less severity from previous inspection report. Full points may be taken next inspection if cleaned equipment is not air dried before stacking.
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.
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; One reach-in cooler with buildup along shelving and bottom of cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.
5-501.111; Core; Lid of garbage dumpster cracked and one lid missing. Storage areas; enclosures and receptacles for trash; recyclables and returnables shall be maintained in good repair. Contact dumpster company or landlord to replace lids or replace dumpster.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.