3-501.16(A)(2) Priority: Fish is 62F in the upright refrigeration unit. Heavy cream is 55F in the prep refrigerator. Maintain TCS foods in cold holding at 41F or less. The heavy cream and fish were voluntarily 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: Sanitizer is over 400ppm of quaternary ammonium in a spray bottle. Sanitizers shall not exceed tolerance levels. CDI-The sanitizer was remixed to the correct concentration.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation. Unlabeled spray bottle of sanitizer. Label working containers of toxic materials such as cleaners and sanitizers. CDI-The spray bottle was labeled once REHS spoke to PIC. 7-204.11 Priority: Chlorine sanitizer is over 200ppm of chlorine in the spray bottle. Sanitizer shall be mixed to within the sanitizer tolerance range.(50-200ppm of chlorine) CDI-The sanitizer was remixed to the correct concentration once REHS spoke to PIC.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Priority foundation: No sanitizer test strips available for chlorine sanitizer. Provide sanitizer test strips that measure sanitizer is ppm. Provide test strips by April 5th.
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.
2-102.12 (A) Core: The person in charge is not a food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
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.
notedCode 2-103.11(O) Priority foundation: The manager does not have an employee health policy. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
2-103.11(O) Priority foundation: The manager does not have an employee health policy. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS emailed the PIC a copy of the employee health policy.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation: The manager does not have a vomiting and diarrhea clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed a copy of the vomiting and diarrhea clean up procedures to the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Priority foundation: No test kit is provided to test the quaternary ammonium sanitizer. Provide a test kit that measures the quaternary ammonium sanitizer(from 200-400ppm). Provide a test kit by November 26th.
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.
2-102.12 (A) Core: The person in charge is not a food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
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.
notedCode 3-501.16(A)(2) Priority: Chicken is 58F and rice is 48F in the upright refrigeration unit. Hamburger is 50F in the prep refrigerator. Maintain TCS foods in cold holding at 41F or less. The chickenFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Chicken is 58F and rice is 48F in the upright refrigeration unit. Hamburger is 50F in the prep refrigerator. Maintain TCS foods in cold holding at 41F or less. The chicken; rice and hamburger were voluntarily 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.
4-302.12 Priority foundation: No thermometer in the upright refrigeration unit and prep refrigerator. Provide thermometers that are readily accessible in refrigeration units. Provide refrigeration thermometers by May 23rd.
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.
4-501.11 Core: The upright refrigerator and prep refrigerator are not maintaining temperatures at 41F and below. 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.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken wings were stored above raw fish. Meat patties that needed to be reheated were stored above bread. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P The sanitizer was below 150 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 200 parts per million.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf The test kit on hand expired 8/2023 provide a test kit with a color chart that has not expired.
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.