3-302.11(A)(2); Priority; Observed raw chicken being stored above raw steak and other items.- Raw animal foods shall be stored by order of final cooking temperature requirements.- CDI; items moved around
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core - Refrigerator shelves were cracked; rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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 - (REPEAT) Concentration of chlorine sanitizer in spray bottle was about 25 ppm...Sanitizer shall be at correct concentrations when being used to sanitize...CDI by adding more bleach to spray bottle to reach proper concentration (50 to 200 ppm)
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Spray bottles with purple and blue liquids were not labeled...Working containers of chemicals; cleaners; sanitizers shall be labeled with common name of products inside...CDI by properly labeling bottles.
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.
3-302.12; Core - A few containers of salt and spice were not labeled...Containers of foods that are not easy to identify shall be labeled with the names of products inside them...Properly label salt and spices.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-101.19; Core - Absorbent cloth toweling was lining some shelves (equipment/containers were stored on top of them)...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove cloth from lining shelving. 4-501.11; Core - (REPEAT) Refrigerator shelves were cracked; rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones. 4-502.11 (A) and (C); Core - One food container was cracked...Food service utensils shall be kept in good repair...Discard damaged container.
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 - Some old tape and sticky residues were on exteriors of a few food containers...Equipment and utensils nonfood contact surfaces shall be kept clean...Remove old tape and residues from container exteriors.
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 3-304.11 Food Contact with EquipmentOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment; Utensils; and Linens; Priority - Observed container containing pre-portioned cups of salsa stored directly in contact with ice used for beverages...Food shall only contact surfaces of equipment and utensils that are washed; rinsed and sanitized...CDI by removing container from ice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority - Concentration of chlorine sanitizer in spray bottle was a little less than 50 ppm...Sanitizer shall be at correct concentrations when being used to sanitize...CDI by adding more bleach to spray bottle to reach proper concentration (50-200 ppm).
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) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - A few hot dogs were as high as 44F on make line top...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating hot dogs. NOTE: Do not fill containers on make line tops above fill/chill lines on containers.
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
7-102.11; Priority Foundation - One unlabeled spray bottle had purple liquid in it (PIC stated it was degreaser)...Working containers of chemicals; cleaners; sanitizers shall be labeled with common name of products inside...CDI by properly labeling bottle.
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.
4-501.11; Core - Refrigerator shelves were cracked; rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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 - Some shelving had soil build-up...Equipment nonfood contact surfaces shall be kept clean...Increase shelving cleaning frequency.
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.
6-501.11; Core - Some caulk was peeling in ceiling corners/crevices...Physical facilities shall be kept in good repair...Replace peeling/damaged caulk.
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 - Sour cream in squeeze bottle was 45F at the top (which was above container fill/chill line on make line top)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cream. Use smaller squeeze bottles for sour cream if you desire to keep them in make line top areas and/or keep in ice or bottom refrigerator.
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
7-102.11; Priority Foundation - One unlabeled spray bottle had purple liquid in it (PIC stated it was degreaser)...Working containers of chemicals; cleaners; sanitizers shall be labeled with common name of products inside...CDI by properly labeling bottle.
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.
4-204-112; Core - Thermometer in make line bottom read 49F but air temperature was 39F...In mechanical refrigerators; an air thermometer shall be located inside in warmest part of unit or exterior digital thermometer may also be used...Place a thermometer accurate to plus or minus 3 degrees F inside refrigerator. Air temperature must be 41F or less.
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.
3-304.12; Core - Handle of ice scoop was touching ice inside chest cooler...During pauses in food preparation or dispensing; dispensing utensils shall be stored on dry; clean surface or in food with handle extended out of food...CDI by placing scoop in ice with handle extending out.
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.
4-101.19; Core - Oven below stove top had aluminum foil lining bottom and sides (foil was somewhat soiled/stained) where clean pots; containers; etc. were stored. Cloth toweling was lining one shelf with clean utensils on it...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove foil and cloth from shelves since it is absorbent and hard to clean. ; 4-501.11; Core - Both make line units had metal shelves that were cracked and/or rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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.