2-301.14 When to wash - Priority; Employee was observed touching his hair with gloved hands; removed the gloves and donned a new pair to return to food prep without washing hands in between. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and employee washed their hands.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
4-601.11(A); Priority Foundation; Slicer used this morning was cleaned during inspection and observed with leftover food debris and residue accumulation present along the blade and meat grip. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- education was given and the employee broke down the slicer to clean thoroughly.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
3-501.16 (A)(2) and (B); Priority; [Repeat] Chicken salad and boiled eggs in the flip top cooler were all observed holding above 41F (see temperature chart). Charred onions in the cooler drawers was 68F. 2% Milk and heavy cream in the black single door cooler at the coffee station was holding around 50-52F. The ambient air of both coolers in the coffee station was holding around 50F. TCS foods being held cold shall be maintained at 41F or less. CDI- Chicken salad was voluntarily discarded by PIC; boiled eggs were moved to the walk-in cooler; Charred onions were voluntarily discarded by PIC and milk products were voluntarily discarded by PIC. TPHC was implemented for the coffee station coolers as a temporary solution until they can be serviced. **Do not keep any TCS foods in the coffee station coolers overnight until they can be serviced.** Inspector will conduct a follow-up visit at a later date.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Caramelized onions cooked this morning were observed cooling in the walk-in cooler tightly wrapped and holding at 60F. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- PIC spread the onions out onto a sheet pan to rapidly cool.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
3-501.16 (A)(2) and (B); Priority; [Repeat] Quinoa (overstocked) in the flip top; cooked mushrooms; cooked onions; sweet potatoes; sliced ham and pulled pork were all observed holding above 41F in the lowboy cooler drawers (see temperature chart). TCS foods being held cold shall be maintained at 41F or less. CDI- All food items were moved either to larger units of refrigeration or ice was utilized to cool rapidly.
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; Ham and cheese pastries were inaccurately labeled with time of discard (8am- 12:30pm). The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD. CDI- time stamp was corrected to 12pm discard.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; Quat sanitizer in the buckets testing at 0ppm. A quaternary ammonium solution shall be at a concentration between 200-400ppm. CDI: Buckets corrected to 200ppm. Repeat.
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.
4-601.11(C ); The sides of the grill and other surrounding areas has heavy grease accumulation present and are in need of cleaning. 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. Increase cleaning frequency.
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) and (B); Priority; [Repeat] Boiled eggs were holding between 40-47F in the flip top cooler. Ground beef patties; sliced turkey; shredded cheese and cooked potatoes were all observed holding above 41F in the lowboy cooler drawers (see temperature chart). TCS foods being held cold shall be maintained at 41F or less. CDI- All food items were moved to larger units of refrigeration or ice was utilized to cool rapidly.
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.
4-501.11; Gaskets are damaged along the low boy cooler. Maintain equipment in good repair. Replace the damaged gaskets.
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.
4-601.11(C ); The large utility fan in the kitchen area is very dusty and in need of cleaning. 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.
2-103.11 (A) - (P) (Pf); It is the responsibility of the PIC to ensure that EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures. The establishment is having an on going issue with cold holding. CDI: REHS discussed with PIC what needs to be done to take control of cold holding issues.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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; TCS foods throughout all kitchen equipment over 41F (See list above). TCS foods shall maintain a cold hold temp of 41F or less. REHS will return on Monday March 3rd to verify PIC has had maintenance come out and service all cold holding equipment by providing a receipt of service. Verification Required. Repeat.
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 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P; Diced chicken past 7 day date marking. CDI: Chicken 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.
3-304.14; Core; Quat sanitizer in the buckets testing at 0ppm. A quaternary ammonium solution shall be at a concentration between 200-400ppm. CDI: Buckets corrected to 200ppm. Repeat.
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.
2-301.12; Priority; Employee observed only rinsing off hands and drying them prior to donning new gloves. Food employees shall follow the correct washing procedures by applying soap; rub together vigorously for 10/15 seconds; rinse under running water and then dry. CDI: Employee rewashed hands.
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.
4-703.11; Priority; Chlorine dish machine 0ppm and Quat at 3 comp 100ppm. Chlorine sanitizer shall be maintained between 50-100ppm; Quat sanitizer shall be maintained between 200-400ppm. CDI: PIC contacted maintenance and put correct Quat sanitizer in 3 comp.
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.
3-501.14; Priority; Collards inside walk in cooling from previous day (not used today) 49F. TCS foods shall be cooled from 135-70 within 2 hrs and 70-41F within 4 hrs. CDI: Collards discarded.
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.
3-501.16 (A)(2) and (B); Priority; TCS foods throughout all kitchen equipment over 41F (See list above). TCS foods shall maintain a cold hold temp of 41F or less. PIC stated establishment lost power Monday so all food items were prepped yesterday afternoon or this morning. Ambient temps inside reach in unit was reading high. CDI: Items not over 50F were placed on ice or moved to walk in. Repeat
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; Items cooling are being cooled in deep tight containers; over stacked and cooling inside reach in unit that is not holding temp. Cooling shall be accomplished by following one or more cooling methods: shallow pans; smaller portions; using rapid cooling equipment; etc. CDI: Items over 50F discarded. Repeat.
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.
3-304.14; Core; Quat sanitizer in the buckets throughout the kitchen were testing at 100ppm. A quaternary ammonium solution shall be at a concentration between 200-400ppm. Repeat.
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.
3-302.11; Priority; Raw hamburger patties observed being stored above ready-to eat foods in the low boy cooler. Food shall be protected from cross contamination by separating raw animal foods away from ready-to-eat foods. CDI- food rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-403.11; Priority; Creamed kale and tomato soup reheating since 7:30am was holding between 92-106F upon my arrival at 9:45am. TCS food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds and shall not exceed 2 hours. CDI- education given and food rapidly reheated to 165F. *Food will be immediately discarded on the next inspection if reheating process is not done properly.
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; [Repeat] Pork stock (1/5); veg. stock (1/14) and a container of potato salad (1/15) were observed being held past the 7 day shelf life. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Sweet potatoes; beets; sliced ham; and turkey were holding between 44-47F in the cooler drawers. Cooling shall be accomplished by using rapid cooling equipment; using containers that facilitate heat transfer or other effective methods. Food items were moved to the walk-in cooler to cool rapidly.
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.
3-304.14; Core; sanitizer in the buckets throughout the kitchen were testing at 100ppm. A quaternary ammonium solution shall be at a concentration between 200-400ppm.
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.
2-301.14; Priority; Food employee observed dropping a spatula on the floor; picking it up with gloved hands to take to the dish area but; did not hand wash before handling clean items and food. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- education given on when to wash hands and employee washed hands.
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.
4-601.11 (A); Priority Foundation; Quite a few metal pans and scoops stored as clean had food debris present inside of them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were sent back to be washed.
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)(1) ; Priority; Ham and cheese croissants sitting on the bakery rack upfront was holding at 70F. Except during preparation; cooking; or cooling or when TPHC is used TCS foods shall be maintained at 135F or above. CDI- croissants were baked around 6:30am and PIC opted to voluntarily discard at the 4 hour mark. It was discussed that TPHC will be used in the future for this food item.
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.
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; [Repeat] Roasted carrots in both the flip top cooler and cooler drawers were holding between 43-45F. Roasted sweet potatoes were 43F in the flip top cooler. Sliced ham and turkey were holding between 45-46F in the cooler drawers. Tomato soup in the walk-in cooler was 44-45F. Heavy cream in the 2-door cooler in the coffee station was 45F. TCS foods being held cold shall be maintained at 41F or less. CDI- All food items were moved to larger units of refrigeration to cool rapidly.
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; [Repeat] Creamed Kale (11/6); three containers of tomato aioli (11/8); two containers of sausage gravy (11/6); six or more containers of chow chow (11/7); six or more containers of "pickled" cabbage (10/14) all being held past 7 day shelf life. Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.; 3-501.17; Priority Foundation; Several containers of sausage gravy made on Saturday did not have dates on them in the walk-in cooler. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates were added.
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.
2-402.11; Core; Food employee observed handling food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
4-901.11; Core; Observed wet stacking of food containers on wire shelving near warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry food containers before stacking together.
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; Coffee filters observed being stored uncovered. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; [Repeat] The shelving in the walk-in cooler; bakery area and clean dish storage are in need of cleaning. The small fan next to the make line is in need of cleaning as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency.
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.
5-501.114; Core; The drain plug is missing from the dumpster outside. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.
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.
6-501.12; Core; The ceiling vents in the kitchen are dusty and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
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
6-305.11; Core; Employee cellphone and speakers observed around the kitchen stored with clean dishes and food items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.