3-501.16 (A)(1) Hamburger in the hot holding cabinet is 129F and tofu in the hot holding cabinet is 125F. TCS shall be maintained at 135°F or above when held hot. CDI-The tofu 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.
minorCode 4-601.11(C) Inside of two of the ovens have build up. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C) Inside of two of the ovens have build up. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris;
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.
5-205.11 (A) Priority foundation: Carts are blocking access to a hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-The carts were moved away from the hand sink once REHS spoke to PIC.
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)(2) Priority: Cut melon is 46F and pudding is 49F in the one door upright refrigeration unit. Milk is 46F in the upright freezer. Maintain TCS foods in cold holding at 41F or less. The above items were moved to other refrigeration units that are 41F and below.
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: Quaternary ammonium sanitizer is over 400ppm in some of the wiping cloth buckets. Sanitizer shall be mixed to within the tolerance range.(200-400ppm for quaternary ammonium). 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.
3-501.16(A)(2) Priority: Milk in the Traulsen upright refrigeration unit is 49F. Yogurt is 57F in the Traulsen upright refrigeration unit. Milk is 46F in the Traulsen upright refrigeration unit. Yogurt in the Aladin Temprite upright refrigeration unit is 42F. Maintain TCS foods in cold holding at 41F or less. The above food was placed in the walk-in cooler.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Replace the blown light bulbs in the main storage area. There must be at least (10 foot candles) of light 30 inches above the ground in storage areas.
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.
notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw chicken was stored above fully cooked chicken. Raw foods must be stored below ready-to-eat foods. 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were a few dishes that were stored as clean but had food debris on the dishes. All food service equipment stored as clean must be clean to the sight and touch. CDI.. The dishes were placed back at the dish machine to be washed again.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
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.
4-602.11; Priority; There was a small amount of black build up inside the ice machine. Ice is considered a food and must be stored in a clean location. CDI.. The ice machine was cleaned during the inspection. ; 4-601.11 (A); Priority Foundation; There were several knives that were stored as clean that had dried food debris on the knives. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine area to be washed again.
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; In the walk-in cooler several containers on pasta were cooled down to 55F and placed in thin pans and covered up. Food items must not be covered up until the food reaches 41F or below. Food items must be cooled by using the following methods: Placing foods into shallow pan; placing foods into smaller portions; using rapid cooling equipment; placing an ice bath; using heat transfer equipment; adding ice as an ingredient; leaving food uncovered or loosely covered if there is no risk of over head contamination. CDI.. The food items loosely covered.
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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored in containers that had debris in the bottom of the containers. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. This is a repeat from the last inspection.
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 lid on the ice machine was not covering the ice. The plastic covering on the cold hold unit is cracked. All equipment must be in good repair and easy to 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.
6-301.12; Priority Foundation; There were a few handwashing sinks where they towel dispensers were not working. Each handwashing sink must be provided with a hand drying provision. CDI.. The towel dispensers were repaired before the end of the inspection. ; 5-202.12; Core; The handwashing sink the dish machine room was only reaching 95F. The cold water was not working on the sink. A handwashing sink must be equipped to provide water at a temperature of at leas (100F) through a mixing valve or combination faucet. CDI.. A work order was put in for the handwashing sink.
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; There were a few dishes stored as clean that had dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine area to be washed again.
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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored in dirty containers and dirty shelves. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. This is a repeat item from the last inspection.; 4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
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; Clean out the bottom of the cold hold units to remove the debris. Clean the speed and rolling carts to remove the debris. Clean the air-drying and storage shelves. Clean the sides of the cooking equipment. Equipment must be kept free of an accumulation of dust; dirt; Food residue and other debris.
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.
5-205.15; Priority; One of the food prep sinks had a leak. All systems must be maintained in good repair. CDI.. The sink was repaired during the inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.