Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The 3-compartment sink had moderate build up in the corners of the compartments. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency of 3-compartment 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.
4-501.114; Priority; The chlorine solution made for use at the slicer measured 10ppm. Chlorine solutions must measure 50-200ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-The solution was remade to be 200ppm. Recommend checking solution daily to ensure that it is between 50-200ppm.
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 4-501.114 Chlorine based sanitizer for the slicer is at an undetectable concentration in the spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer is not currently in useCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Chlorine based sanitizer for the slicer is at an undetectable concentration in the spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer is not currently in use; the meat slicer is clean and not in use. Use test strips and verify presence of sanitizer. Today we emptied the spray bottle and looked at instructions for use of the chlorine based sanitizer for the slicer and discussed frequency of mixing the sanitizer.
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) New Working Top Refrigerator is too warm. Soup 45.4 degrees F. Tomato Slices 46F. Maintain TCS foods in cold holding at 41F or less. -P Soup and Tomatoes were discarded. Refrigerator was adjusted to colder settingFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) New Working Top Refrigerator is too warm. Soup 45.4 degrees F. Tomato Slices 46F. Maintain TCS foods in cold holding at 41F or less. -P Soup and Tomatoes were discarded. Refrigerator was adjusted to colder setting; filter checked and rotated. Unit dropped in temperature during inspection.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Several floor tiles are worn. Walls need cleaning in areas. Clean the air vent above the ware washing sink. . . 3 compartment ware washing sink faucet is loose and drips. Repair the faucet
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; present employees are not ANSI certified food protection managers
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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; shelf under table with slicer is heavily soiled. Walk-in cooler door needs cleaning. Counter and surface around displayed cookies is not clean. Maintain equipment; clean and free up build up.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting is low. Increase lighting over the slicer to 50 foot candles. Consider conversion to LED lights.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemicals stored with single-service cups; paper towels and toilet paper. Poisonous or toxic materials shall be stored so they do not contaminate single-service articles. CDI - Chemicals re-located.
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.
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; Interior of microwave soiled with food debris. Walk-in cooler fan guard soiled with dust and debris. Walk-in freezer gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of food residue and debris.
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.
5-205.15; Core; The front handwashing sink is slow to drain. A plumbing system shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
2-401.11; Core; Employee beverages stored next to the ice scoop. Employee drinks shall be stored in areas where the contamination of clean equipment and utensils is prevented. Ice scoop moved to the 3-compartment sink to be cleaned and sanitized.
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.
2-402.11; Core; A food employee observed handling food with no hair restraint. 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 employees have hair restraints such as hats or a hair net prior to working with food.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Green shelving where dry foods and bottled beverages are stored soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of food residue and debris.
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.
5-205.15; Core; The front handwashing sink is slow to drain. A plumbing system shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.