3-501.16 (A)(2); Priority; The yogurt cups in the prepared bags on ice for the lunch line were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - More ice was added to ice bath so that yogurt cups were submerged. Ensure that yogurt cups in bags are surrounded by ice to maintain adequate temperatures.
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.
5-501.115; Core; Observed wood palettes; some miscellaneous tables; and a large amount of cardboard boxes around the storage space for the dumpsters. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean. Remove these unnecessary items before the next inspection.
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.
5-501.114; Core; One of the dumpsters was missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. CDI - Plug was located on the ground and PIC returned plug to drain.
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.
3-501.16(A)(2); Priority; The yogurt cups in the prepared bags on the lunch-line ice bath were holding at 45F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Bags with yogurt cups were placed in the walk-in cooler for rapid cooling. When placing the bags in a container with ice; ensure the ice comes up the sides of the bags to ensure maintaining of adequate temperatures. Improvement from previous inspection. 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.
3-501.16(A)(2); Priority; The salads; mozzarella cheese sticks; and yogurts on the lunch line were holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods that were not recently prepared; other foods moved into cooler. Do not double-stack trays of foods in lunch line and if using an ice bath the containers/packages of food should be touching the ice. 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(B); Core; Observed prepared salads cooling while wrapped in plastic and trays stacked in a way that did not allow for very effective cooling. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Lift plastic wrapping and arrange trays to allow for better air flow.
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)(1); Priority - Several cheese sticks on table being prepared and in hot holding cabinet were less than 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above until served...CDI by reheating cheese sticks.
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); Priority - Cartons of milk in cooler at serving line were 46-47F (air temperature at bottom of unit was 46F)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing milk in walk-in cooler at 41F or less.
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
4-301.11; Priority Foundation - Milk cooler at serving line was maintaining milk at 46-47F and air temperature at bottom f unit was consistently 46F...Equipment for cooling and and cold holding TCS* foods shall be sufficient in number and capacity to provide proper food temperatures...Repair milk cooler so it maintains milk at 41F or less...Not corrected during inspection.
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; Core - Some walk-in cooler shelves were rusty and peeling; and two black surfaced push carts were cracked and damaged (one had duck tape covering a crack in top shelf)...Food service equipment shall be kept in good repair...Replace damaged equipment and replace as needed. 4-502.11 (A) and (C); Core - A few plastic laminate trays were chipped...Food service utensils shall be kept in good repair...Remove plastic laminate trays from food preparation and service.
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
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink had some soil build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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 - Observed some soiled walk-in cooler shelves; undersides of serving line side extensions and light fixtures...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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.
6-501.11; Core - Floor of the walk in freezer found to be raised up (uneven) and in poor repair...Physical facilities shall be maintained in good repair...Repair freezer floor panels so they are flat and flush with the floor.
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; Small leak found under the three compartment sink used for vegetable washing. Equipment shall be maintained in good repair. PIC has a work order in for the pipe.
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
4-501.14; Core; Brown build up found on the inside of the sanitizer bay of the three compartment sink. Ware washing equipment shall be cleaned before doing dishes and Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function. 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.
6-501.11; Core; Floor of the walk in freezer found to be raising and in poor repair. Physical facilities shall be maintained in good repair. PIC has a work order in for the floor.
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 4-903.11(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; One box of single use to go boxes found stored on the floor. Single use items shall be stored at least 6 inches off of the floor. CDI: Employee moved boxes.
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.