Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Cleaning needed of backsplash at dishwash for black residue
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; Core; Cleaning needed of reach in cooler seals on unit to left of grill. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 Walk in cooler gasket badly torn. Equipment shall be kept in good repair. Replace.
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 FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Roast beef inside make unit at prep line did not bear a date to indicate when the product was opened. Temperature control for safety; ready to eat foods shall be dated if under refrigeration for more than 24 hours in order to track the 7 day shelf life. Corrected During Inspection - PIC voluntarily discarded product. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Roasted garlic observed with a prep date of 1/27/25 as well as meat sauce with a prep date of 1/29/25; both of which have exceeded the 7 day shelf life and had not yet been discarded. Discard TCS/RTE foods once the time/temperature window has expired; if it has not been labeled; or if the label is incorrect. Corrected During Inspection - Advised PIC to discard items at time of inspection. Noticeable progress with date marking system observed compared to previous inspection; therefore half points have been deducted. If noted on future inspection; full points will then be deducted.
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.
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; Cooked sweet potatoes; prepped sandwiches and wraps; and side salads inside grab and go cooler observed between 43-45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC will lower temperature to achieve 41 F and ensure products on display are arranged closer to the back of the unit where max air flow will move onto 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.
3-501.18; Priority; Ham; turkey; and roast beef in make unit no longer bear date marking indication as it has faded away. Precooked chicken inside walk in cooler has been opened; but was not properly dated to indicate when the packaging was opened. Quinoa and chicken pot pie mix inside walk in cooler bear dates that exceed the 7 day shelf life; but per PIC were moved from freezer into walk in cooler and were not dated to indicate when this took place. Cooked steak observed with a prep date of 6/16 that has not yet been discarded. Temperature control for safety; ready to eat foods shall be dated to indicate when the item was prepared or opened in order to determine the 7 day shelf life. These items shall also be discarded when the 7 day shelf life has been exceeded. Corrected During Inspection - Cooked steak was immediately discarded and other items were assessed to determine the proper date marking indication.
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.
6-301.11; Priority Foundation; Soap was not provided at handwashing sink in front prep area directly next to main kitchen entrance. All handwashing sinks shall be provided with a handwashing cleanser. Corrected During Inspection - PIC immediately replaced the dispenser at time of inspection.
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.
3-501.16(A)(1) ; Priority; Sausage patties; sausage links and chicken sausage observed at 120-122 F in steam unit at prep/cook line. Hashbrown casserole inside reach in warmer in front prep line observed at 105 F Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded sausage items. Per PIC; the hashbrown casserole was for employee use only.
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; Temperature control for safety; ready to eat foods such as cooked beef; two containers of cheese sauce; and soup observed with prep dates that exceed the 7 day shelf life. These items shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC immediately discarded these items.
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.