Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; There were a few unlabeled spray bottles in the main dish area. There was one unlabeled spray bottle near the glass washer in the banquet area. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Containers were labeled; or discarded if PIC was unsure what material was in the bottle.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); A few pans and lids were stacked tightly together while still wet. Ensure pans and other equipment and utensils are allowed to air dry after cleaning and sanitizing. CDI-Pans and lids were rearranged to allow 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.
4-601.11(C); Core; The interior of the fryer in the expo area was moderately soiled. Gaskets on most of the walk in coolers were soiled. The floor under the dish machine in the banquet area was soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods cooling in the prep cooler such as lobster salad and beef tartare; as well as boiled eggs in a walk in cooler; were stored in covered pans. Brodo cooling was in an ice bath that was not above the level of the food to be cooled. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Ensure ice baths reach the level of the food. CDI-Covers were removed. Ice bath was remade in a deeper container and sink. .
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.
4-202.16 Nonfood-Contact Surfaces (Core); The hinges on the preparation coolers in the front preparation area are not smooth or easily cleanable. Ensure all non food contact surfaces of equipment are cleanable. Resurface hinges. This will be completed on the overnight shift tonight.
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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (Core); The exterior of the bulk food containers had residues on them. A few exteriors of cleaned Lexan pans had tape residues on them. The exit chute of the main dish machine is accumulating residue. Ensure non food contact surfaces of equipment are maintained clean. CDI-Items were cleaned.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods to be cooled were stored in deep containers with tight lids (tomatoes and boiled eggs). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Foods were arranged to allow cooling; and lids were removed from containers. Educational materials on cooling methods 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.
3-304.12 (F); Core; Scoops for sushi rice and at the grill were stored in 70F water. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI-Pans of water were discarded; and utensils were cleaned. Clean dry containers will be used to store in use utensils moving forward.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (Core); Lexan pans were stacked tightly while still wet. Equipment and utensils must be stored to allow air drying after cleaning. CDI-Pans were rearranged to allow 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.
notedCode 3-301.11(B) PriorityEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) Priority; An employee picked up a ready to eat piece of bread with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI-Bread was voluntarily discarded. PIC reminded employees not to touch ready to eat foods with bare hands.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Shredded lettuce; boiled eggs; and cut tomatoes held in the front prep coolers in the front line preparation area were holding 45-50F. TCS foods must be held cold at 41F or below. CDI-Foods were voluntarily discarded. The front prep unit was serviced during inspection. Other non-TCS foods were moved to other coolers.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Priority Foundation; Two containers of butter removed from temperature control were not marked with the removal time or the discard time. One or bother must be marked on the containers of butter to be in compliance with written procedures for TPHC (Time as a Public Health Control). Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Foods were removed at 9 am this morning; and were allowed to be marked at 11 am. Butter will be discarded at 1pm. PIC will review requirements with employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Several Lexan pans were stacked together while still wet. Equipment and utensils must be stored to allow air drying after cleaning and sanitizing. CDI-Pans were unstacked; and allowed to air dry on shelving.
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.
6-501.18 Cleaning of Plumbing Fixtures (Core); A few of the hand sinks had food residues on them. Hand sinks must be maintained clean. CDI-Sinks were scrubbed today.
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; Bubba insulated beverage containers are stored on food preparation surfaces. Employee beverages throughout the kitchen should not pose a contamination risk to employee hands. Consider if unscrewing the cap causes a contamination risk. Also; employee beverages should be stored in separate areas; such as a low shelf; employee drink rail or other location away from food being prepared to serve to customers. Please evaluate current practice.
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; Handwashing sink along the cook line is not accessible to employees. There are two sinks together and the sink with the splash guards is used to wash knives. The larger sink with the soap; paper towel dispenser and handwashing sign above it is covered with a metal cover and used to store the sous vide egg cooker; water bath. The handwashing station needs to be restored to a usable condition for employees actively working in this area. Relocate the egg cooker to prevent contamination from the soap dispenser. discussed today
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.
4-602.11; Core; Open top refrigerator with uncovered pans of food has a dark build up along the seams; gaps in the upper surface. Assure metal surfaces and gaps in the refrigerator are maintained clean. . . Can opener blade has unclean build up. Take can opener apart for effective cleaning. . . Some food preparation sinks are not clean inside the sink basins (especially on the side closest to the employee) and around the upper drain. Assess how sinks are being cleaned. Detergent should be used to effectively clean sinks after use. After cleaning and rinsing; apply sanitizer.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) 3-305.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) 3-305.11; Core; Salad mix; cut lettuce is stored in a refrigerated drawer with salad heaped above the top rim of the pan (pan is too full). Each time the drawer is opened; some of the ready to eat lettuce touches a rusty deteriorating grey bar inside the refrigerator. Some interior components of the salad unit are dusty; remove drawers for cleaning. Prevent contamination to the salad. Food shall only touch clean and sanitized surfaces. Restore the grey bar to a cleanable condition and maintain the interior of the refrigerator clean. Some salad was removed from the pan to prevent it from rubbing on the rusty surface. . . To the right of the salad refrigerator; there is an area with metal plate covering ends of the lights; above the preparation surface that needs cleaning. Use a cleaning brush or tools as needed to remove build up from the surface above the food preparation area.
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; Core; Several handwashing sink faucet handles are deteriorating; textured; not smooth. Replace with smooth and cleanable faucet handles. . Handle is missing from one refrigerator drawer. . Freezer hinges are rusty. . Interior of the salad refrigerator has rusty components above the cut greens. Maintain equipment in a condition that is easy to clean and in good repair. 4-501.11 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Wood window sill in the kitchen is tacky; not clean with build up. Effective cleaning of the wood work in the food preparation area is needed.
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.
3-501.18; Priority; Several containers of cooked pasta dated 11/17 and 11/19. A few containers of au jus & cooked puree's dated 11/17. Food shall be discarded after 7 days and maintained at 41F or less. CDI: Food was 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.