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 (Pf) Slicer soiled with food residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. PIC cleaned slicer. ***CORRECTED DURING INSPECTION (CDI)***
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.
4-602.12 Cooking and Baking Equipment (C) The inside of the microwave contains food splatter and build up. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC cleaned the microwave during the inspection.***CORRECTED DURING INPSECTION(CDI)***
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 (C) The exterior surfaces of the reach in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The exterior surfaces of the reach in cooler; prep unit/lowboy; and microwave contain build up and food debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC is advised.
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.
3-304.12 (B); Core; Observed plastic cups being used as scoops and left inside a bin of uncooked rice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed such as flour; sugar; spices etc. CDI- cups removed. Use proper dispensing utensils with handles in dry goods.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Observed an employee cell phone on a cutting board in the kitchen. Utilize designated areas for the storage of employee belongings where the contamination of clean equipment and food cannot occur. CDI- cell phone removed.
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.
4-601.11 (A); Priority Foundation; Can opener blade was visibly soiled from previous days use. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other food-contact surfaces observed clean. Full points not taken.
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; Core; Some old metal fragments observed under the can opener blade. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Replace blade.
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.
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; Inside of microwave; front sides of reach-in unit and track of sliding door on display case have food residue; splatter or debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken 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.
4-601.11 (A); Priority Foundation; The can opener had black; crusty residue around the blade. Several metal pans stored as clean and stacked together had old sticker residue on them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed for 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.
3-501.17; Priority Foundation; Cooked potatoes from Saturday were observed without a date. Cooked eggplant removed from the freezer on Saturday still had the freeze date from October. Ready-to-eat TCS (time/temperature controlled for safety) foods that are held longer than 24 hours shall be date marked and kept no more than 7 days. The day of preparation or thawing shall count as day 1. Once raw veggies are cooked; they are rendered TCS. CDI- dates known and affixed.
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; A single spray bottle of bathroom cleaner under the front counter was observed without a label. 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- label added. No point taken today.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A bag of onions was observed stored on the floor near the back door. Food shall be protected from contamination by storing the food at least 6 inches from the floor. CDI- onions moved.
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.
3-304.12; Core; Plastic cups are being used to scoop dry ingredients like lentils and left in the container. Use dispensing utensils with handles so that handles can be kept out of the ingredients when not in-use. No point taken today.
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; The bottom of the reach-in freezer has some food residue/debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken 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.