4-601.11(A) Priority foundation: Equipment food contact surfaces and utensils shall be clean to sight and touch. There were plastic food containers stored with food debris. CDI- The food containers were placed at the three compartment sink to be washed again.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: No written procedures are available for vomiting and diarrhea clean up events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed the procedures to the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.11 Handwashing Cleanser; Availability (Pf) A handwashing sink near the three compartment sink had no hand cleanser at the handwashing sink. All handwashing sinks must be supplied with a liquid; powder; or bar hand cleaner. CDI.. Liquid soap was placed at the 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. This is a repeat item. 4-903.11 (A) 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. Clean dishes were stored on dirty dishes. Clean dishes must be stored in a manner to prevent contamination. CDI.. The dishes were placed at the wash compartment to be washed again.
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.
notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Fresh sanitizer was placed in the sanitizer compartment of the three compartment sink but the sink was not clean. Clean the sink throughout the day at a frequency necessary to eliminate the recontamination of the clean dishes. CDI.. The sanitizer compartment was cleaned.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several dishes that were stored as clean but were greasy to the touch. There some dishes stored as clean that had food debris on the dishes. All dishes stored as clean must be free of all debris. CDI.. The dishes were placed at the three compartment sink to be washed again.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) There were a few dishes that were stacked wet. Cross stack the dishes to allow the air-drying process to take place.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Fresh sanitizer was placed in the sanitizer compartment of the three compartment sink but the sink was not clean. Clean the sink throughout the day at a frequency to eliminate the recontamination of the clean dishes.
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.
6-501.16; Core; The wet mop heads were placed on the wall of the can wash area. After use; mops must be placed in a position that allows them to air dry without soiling walls; Equipment; or supplies.
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; Repair the gasket on the reach-in freezer unit. There is a gap between the gasket and the freezer door. All equipment must be 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.
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; Clean the shelves in the reach-in freezer unit to remove the frost build-up. Clean the bottom of the reach-in freezer unit to remove the ice build-up. Equipment shall be kept free of an accumulation of dust; dirt; Food residue; and other 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.