4-903.11(A)(B) and (D); Core; Observed several food containers stacked wet on the clean equipment shelf. Clean equipment and utensils shall be stored as specified under (A) of this section and shall be stored in a self-draining position that allows air drying. Separate containers for proper drying.
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.
3-302.11(A)(1); Priority; Observed raw shell eggs above ready-to-eat sauces and containers of milk in the reach-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- eggs relocated to lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B); Core; Sanitizer used with wiping cloths observed with no chlorine residual. Sanitizer used with wiping cloths shall be 50 - 200ppm chlorine bleach. PIC indicated it was made the day prior. Ensure fresh sanitizer is made for each day. CDI- fresh sanitizer prepared.
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.
3-302.15; Core; Observed onions with produce stickers still present on the outer layers in the reach-in cooler. Ensure onions and other produce are washed prior to cutting and storing on the mobile food unit. Wash produce in the commissary before loading onto the truck. CDI - instructed employee to wash onions in commissary prep sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.14; Core; Handwashing sink is missing a handwash sign. Each handwashing sink shall have a sign directing employees to wash their hands. Post a handwash sign at each handsink. CDI- signage provided
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.
3-304.12; Core; Grill utensils are being stored in a greasy container with visible residue at the bottom. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Clean out and sanitize utensil storage container.
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.
4-501.11; Core; The far-right side door to the prep cooler across from the grill is in disrepair. When opened; the door falls off the hinges and it is not fully secured to the unit. Equipment shall be in good repair and proper adjustment. PIC able to put the door back in place. Cooler maintaining 41 F or less ambient; and all TCS foods holding at 41 F or below. Until full repair; do not open this door unless necessary to maintain proper temperatures. Repair cooler door.
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.