notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); House slaw and salsa in the salsa bar were holding 50F. Hold TCS foods at 41`F or below. CDI-Ice was added to unit; and foods cooled to 41F. Unit will be serviced; EC will return Friday to verify unit is holding temperature.
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.
notedCode 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Core; The floor has many cracked and damaged tiles throughout the kitchen. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Make repairs as needed to ensure floor is smooth and easily cleanable.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; One light is missing above the grill line. Provide required lighting intensity. PIC is seeking replacement bulbs.
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.
2-102.12 (A) Certified Food Protection Manager (Core); The PIC is not a certified food protection manager. The PIC must have passed an exam as part of an accredited food protection manager course; and be on site during all hours of operation. Send employees to an ANSI-accredited food protection manager course and ensure someone with this certification is in the restaurant when food is being prepared and served. CDI-List of approved courses posted here: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 And sent to owner via email.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw meat was stored above ready to eat foods in the reach in cooler. Raw eggs were stored next to and above vegetables in the vegetable cooler. Store raw foods so they can't drip on ready to eat foods or vegetables. CDI-Foods were rearranged. Food storage chart was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Cooked peppers and onions were holding 118F in the steam table. Hold TCS foods hot at 135F or above. CDI-Foods were reheated to 165F.
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.
4-601.11(C); Core; The unused cooler has food residues on the inside. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI-Cooler 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.
notedCode 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Core; The floor has many cracked and damaged tiles throughout the kitchen. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Make repairs as needed to ensure floor is smooth and easily cleanable. Note: The floor is clean throughout the kitchen.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Two lights are missing above the grill line. Provide required lighting intensity. PIC is seeking replacement bulbs.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Eggs stored above the fill line in the prep cooler were holding 48F. The house salsa and slaw in the topping bar were holding 63F. This unit had been turned off. TCS foods must be held cold at 41F or below. CDI-Foods in the topping bar were voluntarily discarded. Eggs were moved to a freezer to cool off; and were cooling quickly.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; One light is missing above the grill line. Provide required lighting intensity. PIC is seeking replacement bulbs.
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.
6-301.11; PF; There was no soap at the rear hand sink next to the 3-compartment sink. Provide soap for handwashing at each hand sink. CDI-Soap was refilled. 6-301.12 Hand Drying Provision (Pf); There were no paper towels at the rear hand sink next to the 3-compartment sink. Provide paper towels or air dryer at all hand sinks. CDI-Paper towels were refilled.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Foods in the reach in cooler were holding 45-48F. TCS foods must be held cold at 41F or below. Ambient air in this unit was 49F; and temperature setting is on the coldest setting. There is water dripping from the condenser. CDI-Food was voluntarily discarded. Unit is going to be serviced today. EC will return tomorrow to ensure unit can hold food cold.
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.
6-301.12 Hand Drying Provision (Pf) No paper towels at either handwashing sinks. Provide paper towels at all handwashing sinks. Towels were added upon request.
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 6-501.111 Controlling Pests (Pf) Roaches active in the upright refrigerator area on the floor and above the ware washing sink where caulkingPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Roaches active in the upright refrigerator area on the floor and above the ware washing sink where caulking; sealant allows roaches. Recommend removal and reattachment of the shelving above the ware washing sink to properly seal it to the wall and eliminate spaces where roaches are. Pest control treats regularly. Discussed options today
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Areas of floor are damaged. Maintain floor in good condition that is cleanable.
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 4-602.11 Can Opener is not clean. Cotter pin cannot be removed todayCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Can Opener is not clean. Cotter pin cannot be removed today; tool may be needed. Assure can opener blade is being regularly cleaned. . . Exterior of large 22 quart containers on top of the ice machine have stickers remaining on them. Bottom of large plastic container is not clean. Cleaning was directed of these items during today's 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
No sneeze guard; no protection from customers exists on the right side of the salsa bar. It is along the hallway to the toilet room. Customers access the self service food bar from the side. Plexi glass shield should be present. You could also place the salsa bar between the two beverage dispensers to cover the exposed sides. Owner offered to put the salsa bar between the beverage dispensers as an immediate correction.
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.
Fan covers inside the 3 door upright refrigerator are not clean. Remove dust and build up.
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 (A) - (P); Priority Foundation; Person in Charge Duties requires having employee use a thermometer to check food temperature as food is cooling.
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.
3-501.14; Priority; Large Cooking Pot full of Beef in broth 80 degrees F is stored in the bottom of a refrigerator. Rapid Cooling is needed. Do not put cooking pots into the refrigerator. Cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Beef and broth were removed and put into an ice bath; separating into two pans submerged in ice.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Large Cooking Pot of beef and broth is stored inside the bottom of the refrigerator. This is not an appropriate cooling method. Cool food fast. Food may be cooled in the freezer or divided into pans nestled in ice & water. Consider purchasing a chill wand that can be filled with water and frozen to put into the food as it cools. Consider purchasing 4 inch deep metal hotel pans and lids for cooling. Use your thermometer to check food temperature as it cools. Today an ice bath was established on the table in a bus tub (the sink may be used for an ice bath also). Signs/stickers were posted.
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.
4-502.11(A) and (C); Core; Ice Scoop is badly cracked. Soft spatula is in bad condition. Replace the broken ice scoop and soft spatula.
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.
3-501.16(A)(1) ; Priority; Foods in the left side of the steam table were holding around 110F. TCS (Temperature/Time Control for Safety) foods shall be held hot at 135F or above. CDI-Foods were reheated on cooktop; unit was turned up higher.
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.
6-201.11; Core; The floor throughout the kitchen is missing tiles; and is uneven near the 3-compartment sink. Floors shall be smooth and easily cleanable. Replace tiles and smooth floor.
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.