notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority foundation); Several pans stored as clean had oil; food; and sticker residues on them. Ensure pans are clean to sight and touch. CDI-Pans were moved to the 3-compartment sink for more 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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Foods are currently dated on the packaging date; not the preparation date. A few foods prepared yesterday were missing date labels. Ensure all refrigerated; ready to eat; TCS foods are date marked on the date that they are prepared; and discarded within 7 days of that date. CDI-Foods were allowed to be date marked. Date marks were corrected. Discussed date marking with PIC; and provided educational materials on date marking to PIC via email.
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
7-201.11 Separation - Storage (Priority); Vacuum oil stored on clean equipment/utensil shelf in back of kitchen. Store chemicals with other chemicals; so they cannot contaminate food or equipment; utensils; linens; etc. CDI-Oil was removed; and stored with other chemicals. 7-102.11; Priority Foundation; There was an unlabeled spray bottle containing an unknown substance stored on the meat cutter next to the grill line. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Bottle was voluntarily discarded.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(1); Priority Foundation; Consumer advisory does not specify that asterisked items contain or may contain raw or undercooked ingredients. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). CDI-Facility made a sign to place by register containing necessary information. Facility has planned to reprint menus; and will include required information on next print. EC will return in 10 days to verify reprint of menus.
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
7-202.12(A); Priority; Facility had 2 containers of Raid labeled for household use only. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI-Pesticides were voluntarily discarded. Facility is vetting pest control companies this week and will ask for recommendations for suitable products for commercial kitchens.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Roasts to be cooled were not sliced for cooling; were left whole; and were cooling very slowly as a result. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Reduce portion sizes. Cold air must flow around product to remove the heat. CDI-Roasts were reheated to 165F to restart cooling (less than 2 hours after cooking) and were pulled off the bone and sliced to promote cooling. Cooling logs and poster detailing cooling methods were sent to PIC email. .
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.
6-501.18; Core; The hand sink had some food debris in it. Maintain handwashing sinks; toilets and urinals clean. CDI-Sink was cleaned and sanitized.
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.