notedCode 4-601.11(A) Food Preparation Sink is not clean with unclean film coating interior surfaces that can be wiped off. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Soapy water was obtained from the ware washing sink and brought to the food preparation sink with a green scrub pad to start the cleaning during today's inspection. After cleaning and rinsingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sink is not clean with unclean film coating interior surfaces that can be wiped off. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Soapy water was obtained from the ware washing sink and brought to the food preparation sink with a green scrub pad to start the cleaning during today's inspection. After cleaning and rinsing; apply sanitizer and allow the sink and drainboard to air dry. . . Door to the metal proofing cabinet was taken to the ware washing sink for cleaning also.
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 4-602.13 Nonfood Contact Surfaces (C) Surfaces of equipment have an unclean film on them. Use detergent to clean the top of the unused refrigeratorCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Surfaces of equipment have an unclean film on them. Use detergent to clean the top of the unused refrigerator; inside the working top refrigerator; Merry Chef Oven exterior; etc. Clean the handwashing sinks and soap dispensers. Cookie plastic trays are not clean. Maintain equipment and surfaces clean.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Walls need cleaning. Remove build-up from the floor near legs of equipment and walls. Maintain physical facilities clean.
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.
5-202.12 Hot Water Supply is turned off under the handwashing sink. Provide at least 100F water at handsinks. Hot water was turned back on and appears to be working well. Maintain a supply of warm water at each handwashing sink.
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.
notedCode 4-601.11(A) Food Preparation Sink is not clean with unclean film coating interior surfaces that can be wiped off. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Soapy water was obtained from the ware washing sink and brought to the food preparation sink wotj a green scrub pad to start the cleaning during today's inspection. After cleaning and rinsingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sink is not clean with unclean film coating interior surfaces that can be wiped off. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Soapy water was obtained from the ware washing sink and brought to the food preparation sink wotj a green scrub pad to start the cleaning during today's inspection. After cleaning and rinsing; apply sanitizer and allow the sink and drainboard to air dry.
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.
3-403.11 (C); (D) Meatballs in sauce in the steam table for service are only 114 degrees F. Reheat commercially processed; ready-to-eat meatballs to 135F within 2 hours. Meatballs were microwaved but not reheated completely to the required 135F. The pan of water next to the meatballs in 156F; so the meatballs in sauce will continue to increase in temperature. -P Assure your procedures for reheating are being followed. educational note: reheating to 135F is only acceptable if the meatballs are being heated the first time; 165F is required with a combination of stirring for leftover meatballs reheated a subsequent day.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottle of yellow peroxide disinfectant & glass cleaner hangs from the shelf over the food preparation sink. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils or single-service items. Disinfectant was moved to chemical area on the back wall with other spray bottle during inspection. . . Packets of bleach containing utensil sanitizer and red cleaning brush are mixed with clean utensils in the basket above the ware washing sink. Keep cleaners separate from clean utensils. Items from this basket were cleaned during inspection.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Floor (including under equipment and near walls); to the right of the ware washing sink; under black sign holders; walls and electrical plug behind the Icee need cleaning. Remove the dark rim on the floor near the walls. Soap dispensers need cleaning to remove build-up. Maintain the physical facilities clean.
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(A) Food Preparation Sink is not clean with unclean film coating interior surfaces that can be wiped off. Large stored bowls are not clean on the exterior. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Bowls were added to soapy water. Soapy water was obtained from the ware washing sink and brought to the food preparation sink to start the cleaning during today's inspection. After cleaning and rinsingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sink is not clean with unclean film coating interior surfaces that can be wiped off. Large stored bowls are not clean on the exterior. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Bowls were added to soapy water. Soapy water was obtained from the ware washing sink and brought to the food preparation sink to start the cleaning during today's inspection. After cleaning and rinsing; apply sanitizer and allow the sink and drainboard to air dry.
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) Walk in Cooler is holding food at about 42.5 degrees F. Roast Beef held against the back interior wall is 42F. Rotisserie Chicken 46F. Ham 42.5F. Roast Shredded Cheese 42.3F (from 2 days ago). Maintain TCS foods in cold holding at 41F or less. -P The walk in cooler was observed with elevated temperature two inspections ago (last April). Monitor food temperature with a thermometer. Owner Zakaria was called and arrived with coolant to add to the walk in cooler during today's inspection. . . Sandwich make line refrigerator is not holding food cold along the front portion. Steak 43.6F and Roast Beef 46.5F. Unit seems to be cold and functioning well. Lid is used on the shredded cheese in the same forward location and is 38F. Use your thermometer to check food temperature. Use individual lids as neededFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Walk in Cooler is holding food at about 42.5 degrees F. Roast Beef held against the back interior wall is 42F. Rotisserie Chicken 46F. Ham 42.5F. Roast Shredded Cheese 42.3F (from 2 days ago). Maintain TCS foods in cold holding at 41F or less. -P The walk in cooler was observed with elevated temperature two inspections ago (last April). Monitor food temperature with a thermometer. Owner Zakaria was called and arrived with coolant to add to the walk in cooler during today's inspection. . . Sandwich make line refrigerator is not holding food cold along the front portion. Steak 43.6F and Roast Beef 46.5F. Unit seems to be cold and functioning well. Lid is used on the shredded cheese in the same forward location and is 38F. Use your thermometer to check food temperature. Use individual lids as needed; rotate high moisture/high protein foods towards the back and close the lid to achieve 41 degrees F. Discussed corrections today and added coolant.
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.
4-501.11 Working Top Refrigerator is not functioning (not in use) and is not clean. Detergent dispensing system at the ware washing sink drips. Sink compartment does not completely hold solutions when washing dishes (slowly flows out the drain). 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.
4-602.13 Nonfood Contact Surfaces (C) Wire Baskets attached above the ware washing sink are not clean. Shelf under the prep table is not clean. Working top refrigerator is not clean. Remove shelving and baskets for cleaning inside the ware washing sink. discussed today and one green metal basket added to the soapy water.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Floor (including under equipment and near walls; Ceiling near vents and walls need cleaning. Maintain the physical facilities clean.
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 6-301.12 Hand Drying ProvisionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision; Priority Foundation; Paper towel dispenser at front handsink not dispensing paper towels. Manager stated he has replaced batteries but it will not dispense paper towels. Roll of paper towels added to sink area during inspection. Consider changing dispenser if paper towels can not be provided. Each handwashing sink shall be provided with a supply of paper towels.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The prep sink is soiled with residue buildup along inside of sink. The compartments of sinks; basins; or other receptacles used for washing and rinsing equipment and food shall be cleaned before and after use and at least every 24 hours if used. Clean prep 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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Several items in walk-in cooler at 43-44F. Most items prepared today but a few items from day or two previous. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Door is held open with chair when items are brought out during lunch. Door left closed during inspection. Educated about keeping door closed to maintain temperatures
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottle of peroxide cleaner and disinfectant on shelf over prep sink with clean dishes. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils or single-service items. Disinfectant moved to chemical area during inspection.
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.
4-602.11; Core; Ice chute at drink machine soiled with pink residue buildup. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean the ice chute more frequently; 4-601.11 (A); Priority Foundation; One metal container stacked as clean over three compartment sink with food residue left inside the container. Equipment food-contact surfaces shall be clean to sight and touch. Soiled container and container stacked on inside of container moved to dirty drainboard of three compartment sink during inspection. Slicers clean and no date marking stickers found on containers 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12; Core; Sleeve of opened single-service cups; box of straws and roll of paper towels stored under front handsink. Single-service items may not be stored under sewer lines that are not shielded to intercept potential drips. Items moved during inspection.
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; Cleaning needed on prep shelves and area under make line. Nonfood-contact surfaces of equipment shall be kept free of an accumulation 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.