notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf): No date-marking observed on any TCS foods on truck. CDI: EC Wall discussed importance of accurate date marking with PIC. PIC applied dates. Full points taken due to repeat violation. It is imperative that date marking is completed accurately and consistently to prevent the spread of foodborne illness.
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.
4-601.11(C ); Core; Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Observed significant food debris collecting in tall reach-in unit. Grease accumulation on hood vent system above grill line.
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.
6-301.14; Core; A handwashing sign was not a the handwashing sink. A sign/poster shall be posted at all handwashing sinks reminding food employees to wash their hands. CDI - PIC found a handwashing sign in a stack of papers and put up 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.
3-501.18; Priority; None of the foods are datemarked. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Dates added; PIC states most foods were prepped less than 24 hours; another employee stated some foods were 48 hours (even foods in the thawing process).
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.
3-304.12 (A & B); Core; A knife was laying in the shredded lettuce and the handle of the scoop was in the container of ice used for drinks. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI - Ensure handles are "up." 3-304.12 (F); Core; The utensil water had floating food and oil in it. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Ensure utensil water is changed every 4 hours or when dirty.
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.
4-601.11(C ); Core; The serving line area; especially the lids need cleaning due to food debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the lids and serving line area more frequently. *Points not taken due to improvement in cleaning.
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.
3-304.12 (C ) 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. Knife stored in soiled crevice of prep cooler.
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 gaskets are torn on reach-in cooler door. Equipment shall be kept in a good state of repair and condition.- Please replace the gaskets 4-501.12 Cutting Surfaces (C): Cutting board surfaces heavily scratched and stained. Please have cutting boards replaced.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. Cleaning needed inside reach-in coolers and exterior surfaces of grill equipment.
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.
5-205.11; Priority Foundation; Facility hand sink was full of plastic containers and bags. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed. Please make sure sink is available for hand washing use at all times.
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.
3-501.13; Priority Foundation; Facility is thawing a large block of frozen black beans inside the 3-comp sink. TCS foods shall be thawed under refrigeration or under running water at 70F or below. CDI: Thawing education provided.
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.
4-602.13; Core; Cleaning needed on interior and exterior surfaces of equipment. Non-food contact surfaces shall be frequently 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.
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; Cooked Pork in sealed zip-loc bags range in temperature from 48.5F to 43 degrees F. Temperature of pork increases as it goes further back into the unit. Pork is tightly packed in the bottom on solid surfaces. Consider storing cooked meats on open-air shelves; with air-flow. Verify the walk-in cooler at the restaurant/commissary is holding food below 41 degrees F. If the refrigerator was not at 41F when the meat put inside today; it may have warmed from touching "warm" interior. Thermometer must be used to monitor food temperature. Maintain pork at 41F and colder. Pork was discarded upon request.
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(B); Priority Foundation; Thermometer needed that is capable of determining final cook temperatures and registers off the end of the probe. Digital thermometers were ordered during today's inspection.
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.