notedCode Observation: Raw bacon was stored above ready to eat veggies in the reach in cooler. 3-302.11(A)(1) SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw bacon was stored above ready to eat veggies in the reach in cooler. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw bacon was discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Multiple ready to eat foods in walk in cooler #2 were not date marked and had been held for over 24 hours. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Multiple ready to eat foods in walk in cooler #2 were not date marked and had been held for over 24 hours. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI; Ready to eat foods were either date marked or discarded.
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.
Observation: Debris is building up below racks in storage room. 4-602.13 Nonfood Contact Surfaces (C)
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 Observation: Raw burger was stored with ready to eat veggies in prep cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw burger was stored with ready to eat veggies in prep cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw burger was moved and stored separate from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Tomato on line was holding at 50F. All other food were holding at 41F or below. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Tomato was removed from line and placed in the walk in cooler to cool.
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 Observation: Multiple containers and lids were cracked or broken and in need of being replaced. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing
Observation: Multiple containers and lids were cracked or broken and in need of being replaced. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.
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.
4-602.11; Core; Ice machine downstairs has slight black residue buildup.- In equipment such as ice bins; they shall be cleaned at the frequency needed to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.
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)(2); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded while others were moved as repairs of unit took place.
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.
3-501.18; Priority; Multiple items had dates past the 7 day time/temperature window. Dates seen went as far back as Feb. 5th.- Once the time/temperature window of 7 days has expired; items shall be discarded.- CDI; all items were voluntarily discarded.
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.
4-501.11; Core; Observed multiple gaskets throughout that were torn and need replaced.- Equipment shall be maintained in good repair and condition.- Please replace items.
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.
3-501.17; Priority Foundation; Several ready to eat TCS items found without date marks including chicken wings; chicken salad and turkey. RTE TCS items shall be marked with date of prep or date to be discarded. CDI: PIC marked with known dates.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles of bleach water found 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. CDI: Bottles were labeled.
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.
3-302.15; Core; Avocados in cold prep unit found with stickers remaining on them. Apples found for sale in bottom service area with stickers remaining on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Ensure produce is washed thoroughly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Ice cream scoop found stored in almost standing water with the water only dripping into the container. Container in flour found without a handle. Several pairs of tongs found stored hanging on the oven handles on the prep line into the walk way. In-use utensils shall be stored in running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream; In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon or On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED.
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.
4-904.11; Core; Several cleaned and sanitized utensils found stored with food and lip surfaces mixed. Cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store clean utensils facing same directions.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; A few stacks of single use boxes and bowls found stored with food contact side uncovered and unprotected. One box of single use portion cups found stored on the floor in the dry storage area. Single use items shall be stored at least 6 inches off of the floor and with the food contact side protected. CDI: Unprotected items were flipped and box of portion cups were moved.
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; Button on microwave broken; produce prep sink found leaking; gasket broken on tall reach in fridge on prep line; produce walk in gasket found in poor repair and heat strip coming loose on lower produce walk in. Equipment shall be maintained in good repair. Repair items.
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
6-403.11; Core; Several employee drinks found stored with or above food or clean equipment. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Designate area for employee drinks.
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.