4-602.13 Shelving needs cleaning (sticky) in several areas such as to right of dishwasher and shelves across from dishwasher. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 Common Name - Working Containers (Pf) Glass cleaner spray bottle not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Black residue on backsplash at dishwasher area. Dishwasher top needs cleaning as well. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils. No points taken on last 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.
3-501.16(A)(1) Quinoa at 106F. Hot PHF shall be kept at 135F or above. CDI Food reheat 165. Plastic container set inside second container in steam table- Corrected by removing second container.
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 3-501.14 Cooling (P) Watermelon prepped today observed in make line at 61F. Prep time was almost 4 hours ago. Quickly cool TCS foods that are prepared at an ambient temperature to 41 F within 4 hours. Cool in walk in cooler prior to placing in make line. Note: Cut melonsFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Watermelon prepped today observed in make line at 61F. Prep time was almost 4 hours ago. Quickly cool TCS foods that are prepared at an ambient temperature to 41 F within 4 hours. Cool in walk in cooler prior to placing in make line. Note: Cut melons; such as watermelon; cantaloupe and honeydew are TCS items. Disposed of.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Some cleaning needed of backsplash at dishwasher. Black residue. No points taken. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 3-401.11 Raw Animal Foods - Cooking (P) Cooked salmon was prepared on the grill and transferred to the prep table to complete an orderFood temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
3-401.11 Raw Animal Foods - Cooking (P) Cooked salmon was prepared on the grill and transferred to the prep table to complete an order; yet the salmon was 120 F internally. Raw animal foods shall be cooked to the required temperatures (145 F for fish) Corrected During Inspection - Inspector intervened and advised employee to place the salmon back onto the grill until it reached 145 F.
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 3-501.14 Cooling (P) Lettuce that was prepped today observed inside walk in cooler at 62 F. Per PICFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Lettuce that was prepped today observed inside walk in cooler at 62 F. Per PIC; this item completed the washing and prep process around 9-10am. Quickly cool TCS foods that are prepared at an ambient temperature to 41 F within 4 hours. At the rate in which this item was cooling; it would not have made 41 F within the last thirty minutes allotted for cooling. This item is being cooled in a large; deep container that is tightly sealed on the bottom shelf during the cooling process; which is not allowing adequate air flow to the product for rapid cooling. Corrected During Inspection - Inspector advised PIC to immediately place lettuce into smaller containers with lids off closest to the fan to ensure 41 F is met.
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 3-501.15 Cooling Methods (Pf) LettuceFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Lettuce; that was washed and prepped today; is observed cooling in a large; deep container that is tightly sealed on the bottom shelf during the cooling process; which is not allowing adequate air flow to the product for rapid cooling. Cooling shall be accoplished by utilizing open/vented shallow pans; large ice baths and active stirring and ensureing cold air is flowing around product to cool product quickly. Corrected During Inspection - Inspector advised PIC to immediately place lettuce into smaller containers with lids off closest to the fan to ensure 41 F is met.
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 Nonfood Contact Surfaces (C) Shelving above and below main prep area has food debris build up. Shelving inside walk in cooler has food debris build up. Ice build up observed on shelving of walk in freezer. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors in dish area have debris build up. Walk in freezer floors have ice build up. Physical facilities shall be maintained and clean.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors in dish area have debris build up. Physical facilities shall be maintained and clean.
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.
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Several food storage containers observed with cracks and breaks. Multiuse food contact surfaces shall be smooth; free of breaks; cracks; and chips. Corrected During Inspection - Advised PIC to remove these broken items and discontinue use.; Corrected During 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.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) ItemsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Items; such as food storage equipment and lid; stored in basin of handwashing sink upon arrival. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC immediately removed items from handwashing sink basin.; Corrected During Inspection
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical dish machine registering at 0 ppm during inspection. Sanitizer solution for a mechanical operation shall meet the requirement per the data plate (50ppm). Corrected During Inspection - PIC attempted to troubleshoot machine; but called servicing company to come assess the unit. For now; inspector advised that all items be sanitized in three compartment sink until unit is assessed and operating per data plate requirements.; Corrected During 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken soup in walk in cooler observed at 43 F. Cut and washed lettuce observed in walk in cooler at 45 F. Cut melon (watermelon; honeydew; cantaloupe); with prep date prior to today; observed inside make unit at prep line at 45 F. Chickpeas (with prep date prior to today) and lettuce in make unit below warmer observed at 45 F. Temperature control for safety foods shall be maintained at41 F or less. Corrected During Inspection - PIC voluntarily discarded cut melon and chickpeas at prep line. Discussed ensuring product is not above fill lines. Soup in walk in cooler was transferred into ice bath immediately. Discussed ensuring lettuce temperature is being monitored after washing and cutting or transferred into smaller containers or placed in a location with more air flow rather than near door of walk in cooler.; Corrected During Inspection
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean equipment observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut honeydew; cantaloupe and penne were observed cooling in a large; deep; covered container that does not allow adequate air flow for rapid cooling. Cooling shall be accomplished by utilizing shallow pans; separating the food into smaller portions; and utilizing containers that facilitate heat transfer. Corrected During Inspection - Discussed ensuring that items are cooled with adequate cooling methods. Suggested placing items onto sheet pan for cooling rather than stacked together and tightly covered.
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.
4-501.12; Core; Cutting boards observed with heavy stains and gouging. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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; Chickpeas; basil pesto; basil pesto aioli; tomatoes; and other TCS products on right hand side of make unit observed between 42-45 F; mostly due to proximity to steam unit directly next to unit. Raw beef in low boy cooler observed between 43-44 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately supplied ice to these products on this side of the unit and discussed potentially installing a splash guard onto the steam unit to retain heat and avoid this issue in the future. Inspector advised PIC to monitor temperature on this side of the unit.
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; Lettuce was cooled in a large; deep; covered container that does not allow adequate air flow for rapid cooling. Chicken rolls; penne pasta; and soup base all observed cooling with tight fitting lids on top and stacked on top of one another. Cooling shall be accomplished by utilizing shallow pans; separating the food into smaller portions; and utilizing containers that facilitate heat transfer. Corrected During Inspection - Discussed ensuring that items are cooled with adequate cooling methods. Suggested placing chicken rolls onto sheet pan for cooling rather than stacked together and tightly covered.
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.
4-903.11(A); (B) and (D); Core; A few containers that were stored as clean on rack in back area were stacked while still wet. Equipment shall be stored in a self draining position that allows for air 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.