notedCode 3-501.16 (A)(2) and (B) Lowboy Drawer Refrigerator under the grills is not holding food at 41F as required: Portioned Raw Beef 44.4FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B) Lowboy Drawer Refrigerator under the grills is not holding food at 41F as required: Portioned Raw Beef 44.4F; Steak 45.6F; Swiss Cheese 45F. Time/temperature control for safety food shall be maintained at 41F or less; except during preparation; cooking; or cooling. Refrigerator was on defrost cycle for a long time during lunch. Air conditioning in the building is not functioning well. Monitor food temperature. Refrigerator may need cleaning and to reset the time of defrost. ambient air temperature may be challenging the function of the refrigerator. During inspection; the refrigerator switched out of defrost and internal temperature is declining.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Wall behind wall-mounted knife boxes; above the ware washing sink; at the potato sink; etc is not clean. Wall has a gummy appearance is areas that may indicate the FRP was painted and is deteriorating (although appearance has improved). Maintain physical facilities 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 3-304.11 Food Contact with EquipmentOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment; Utensils (P) Lettuce in the upper center portion of the make-line refrigerator overflows the pan and touches the vents and upper portion of the refrigerator. These surfaces and crevices are difficult to clean effectively. Food (especially ready-to-eat) shall only touch clean and sanitized surfaces. Keep lettuce contained to the pan; do not overfill the pan or allow lettuce to spill out. Try to stay within fill-lines as observed with other pans of food. discussed for correction today and some lettuce removed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination (C) Inside the walk-in cooler; there is a bin on the top shelf with employees items. There is a bottle of barbecue sauce that is moldy. Personal items may be stored in the walk-in cooler; in a location separate from food served to customers (such as a bin on a bottom shelf) but items must be in clean condition that will not pose a contamination risk. Items from the employee bin were discarded today and container washed.
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.
4-501.11 Handle is missing from the Flav-R-Savor Hot Cabinet. Maintain equipment in good repair. . . Laser Film remains on two pieces of equipment. Remove plastic wrap/laser film to provide clean and cleanable 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.
4-602.13 Nonfood Contact Surfaces (C) Low Boy / Drawer Refrigeration Unit needs effective cleaning. Remove drawers for thorough 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Wall above the handwashing sink; behind wall-mounted knife boxes; above the ware washing sink; etc is not clean. Wall has a gummy appearance is areas that may indicate the FRP was painted and is deteriorating. Handwashing sink is not clean. Maintain physical facilities clean. . . Replace missing lens / light cover and ceiling components around exposed vents.
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.
4-501.11 Handle is missing from the HATCO warmer. Maintain equipment in good repair.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; 0 points; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. CDI-Emailed a link to list of ANSI approved courses.
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.
4-601.11(A); Priority Foundation; Blade of can opener as well as surround area and table mount have accumulation of food residue and other debris. Food-contact surfaces shall be maintained clean. CDI-Manager moved can opener to the comp sink for detail 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.
2-401.11; Core; 0 points; An employee drink cup and water bottle were stored on a dry storage rack beside clean equipment and above containers of sauces. Employees may keep beverages as long as they are closed and stored to prevent contamination of any food or equipment. If this area is convenient for beverage storage; recommend placing a bus tub on the bottom shelf for employee use. CDI-Manager placed beverages on the bottom shelf.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11; Priority Foundation; 0 points; One wiping cloth stored in a handsink on the cook line. Handsinks may not be used for purposes other than handwashing. CDI-Manager removed cloth.
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.
3-302.11; Priority; Marinating raw chicken was stored above containers of portioned lamb in the walk-in cooler. Raw meats shall be stored according to required final cook temperatures with foods requiring higher cook temperatures stored below foods requiring lower cook temperatures. Raw chicken shall always be stored on the bottom; refer to stacking order stickers and information posted on the outside door of the walk-in cooler. CDI-Foods were rearranged to stored chicken below lamb. Gave manager another stacking order sticker to place inside the cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Cut lettuce in one prep cooler was measured at 45F. Lettuce was overstacked in the unit; possibly contributing to temperature issue. Turkey breast in the grill cold drawers was measured at 45F. Unit was in defrost mode; possibly allowing temperatures to increase. TCS (time/temperature control for safety) foods that are held cold shall be held at 41F or below. CDI-An employee removed half of the lettuce and placed it in the walk-in cooler. Discussed the fill line mark on the pan; do not fill over this line. Recommend keeping refill pans in the bottom of the prep cooler or in the walk-in cooler for quick replacement during busy service periods. Highly recommend programing coolers to complete defrost modes during very slow hours of buriness or ideally overnight when the units are not being opened or when the food can be removed from the unit while it defrosts.
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; Roasted red peppers from a can and tomatoes cut this morning were stored to cool in the walk-in cooler in deep containers and were tightly covered with plastic wrap. TCS foods shall be cooled using fast; effective methods such as using shallow pans; spreading the food into thin layers; stirring using ice; or other effective means. CDI-Manager spread items out on sheet pans and placed them back in the walk-in cooler for rapid cooling.
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.
3-302.12; Core; 0 points; Containers of salt; sugar; pepper; etc removed from original packaging was not labeled with the common name of the contents. Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; 0 points; Observed leak from the cooling unit inside the walk-in cooler; a bucket has been placed on top of boxes of raw chicken to catch the leak. Food shall not be stored where it is exposed to splash. Remove chicken from under the leak and repair the leak before storing food near the leak or in the surrounding area where it could be splashed.
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.