4-602.13 Nonfood Contact Surfaces (C) Cleaning needed of fan shroud on walk in cooler evaporator and backsplash area for black residue at dishwash area. Non-food contact surfaces shall be clean to sight and touch.
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
3-305.11; Core; Cases of food stored on floor below bottom shelf in walk in cooler. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor. Cases placed on sheet pans as per code 4-903.11(D) Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies; pallets; racks; and skids that are designed as specified under sec. 4 204.122.
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.
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed of one black wire shelf in back. Non-food contact surfaces shall be clean to sight and touch. No points taken.
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) Shrimp stacked too high on make line. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Less than hour on make lineFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Shrimp stacked too high on make line. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Less than hour on make line; placed in walk in cooler on 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.
notedCode 3-501.14 Cooling (P) Large container of clam chowderFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Large container of clam chowder; which was cooked and cooled from yesterday 2/16; observed at 56 F inside walk in cooler. Cooling shall be accomplished by cooling food from 135 F to 70 F within 2 hours; then to 41 F within a total of 6 hours. This product did not meet the proper cooling requirements. Corrected During Inspection - PIC voluntarily discarded this product at the time of 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Lobster chorizo dip observed in walk in cooler which was prepared on 2/7/25 had not yet been discarded. Discard temperature control for safety; ready to eat foods once the 7 day shelf life has expired; if it is not been labeled; or if the label is incorrect. Corrected During Inspection - PIC immediately discarded this item.
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.
notedCode 3-501.15 Cooling Methods (Pf) Clam chowder was cooled in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Clam chowder was cooled in large; deep container inside the walk in cooler on the bottom shelf; which did not allow adequate air flow to the product for rapid cooling. Chicken wings inside walk in cooler were in the process of cooling with lid tightly sealed. Noodles observed cooling inside walk in cooler in sealed container. Cooling shall be accomplished by using methods such as open/vented shallow pans; smaller portions; large ice baths or ice wands; active stirring; etc. while also ensuring adequate air flow around product to remove the heat. Corrected During Inspection - PIC voluntarily discarded clam chowder. PIC also vented the other two items observed in the cooling process.
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 3-501.13 Thawing (Pf) Reduced oxygen packaged fish observed in sealed containers that specifically states to remove the product from the packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing. Corrected During Inspection - Inspector advised PIC to cut packages open to introduce air to the product or to completely remove the product from its packaging.Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Reduced oxygen packaged fish observed in sealed containers that specifically states to remove the product from the packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing. Corrected During Inspection - Inspector advised PIC to cut packages open to introduce air to the product or to completely remove the product from its packaging.; 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemical spray bottles observed being stored with closed food items in back prep area and in front storage area. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; etc. Corrected During Inspection - PIC moved these items to proper chemical storage areas.
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.
3-501.13 ; Priority Foundation; Reduced oxygen packaged fish observed in sealed containers that specifically states to remove the product from the packaging prior to thawing. Reduced oxygen pachaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing. Corrected During Inspection - Inspector advised PIC to cut packages open to introduce air to the product or to completely remove the product from its packaging.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; One sheet pan on the bottom of the speed rack in the walk in cooler has fallen and is on the floor due to broken rack on bottom of equipment. Food shall be stored at least 6 inches off of floor.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; PIC presented shellstock tags but recent tags did not have dates of when the last one was served from the batch. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI: Education provided. Four tags were observed without dates. Container of oysters in walk in cooler did not have shellstock tag along with them; as it had been removed from the container. If shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Corrected During Inspection - Prodived education to PIC to ensure the tags are remaining with container until last shellstock is sold.
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.
3-501.14; Priority; Lobster scallop bisque; that was cooked and cooled yesterday; was observed in the walk in cooler ar 62 F. Chicken wings; that were also cooked and cooled yesterday; were observed in the walk in cooler at 45 F. Cooling shall be accomplished by cooling food products from 135 F down to 70 F within the first two hours then down to 41 F within a total of six hours. Corrected During Inspection - PIC voluntarily discarded this item. Inspector discussed proper cooling methods to ensure cooling parameters are met at appropriate times.
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; Lobster scallops bisque and chicken wings were cooled in large; deep containers with lids tightly sealed. Cooling shall be accomplished by cooling foods in shallow containers; smaller portions; using rapid cooling equipment; using containers that facilitate heat transfer; and by loosely covering or uncovering the product to also facilitate heat transfer. Corrected During Inspection - Inspector provided education and PIC voluntarily discarded product.
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.