4-901.11; Core; Cleaned and sanitized containers stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to 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.
3-501.16(A)(1); Priority; A container of nacho cheese holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Nacho cheese voluntarily discarded.
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.
4-901.11; Core; Cleaned and sanitized containers stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to 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.
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; The tall reach-in freezer gasket is soiled with debris. Surfaces of equipment shall be kept free of an accumulation of 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.
2-103.11(N); Priority foundation; Unable to verify if food employees have been trained in allergy awareness training; PIC could not locate any information on common allergies found in the food establishment. The person in charge shall ensure that employees are properly trained in food safety; including food allergy awareness; as it relates to their assigned duties. CDI - REHS provided information and allergen awareness posters for reference.
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.
3-501.16 (A)(2); Priority; A container of chopped tomatoes was holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Plastic was lifted to allow for rapid cooling in the walk-in cooler.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed some boxes of food stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move boxes of food off the floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
5-501.114; Core; The drain plugs are missing from both the recycling and garbage dumpsters. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plugs before the next inspection.
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.