3-501.16 (A)(2); Priority; The chopped tomatoes on both lunch lines were holding at 47F-50F. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Chopped tomatoes were recently prepared and were moved to freezer for rapid cooling; tomatoes reached less than 41F within an hour.
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.
3-101.11; Priority; Observed several moldy sweet potatoes mingled with other sweet potatoes in the walk-in cooler. Food shall be safe for consumption; unadulterated and honestly presented. CDI - PIC voluntarily discarded unsafe foods.
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.
3-501.16(A)(1); Priority; One tray of cheese pizzas in a hot-holding cabinet was holding below 135F. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - PIC moved pizza to oven and was reheated to 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority foundation; The QT test strips at the 3-compartment sink were water damaged and could not accurately test the sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Test papers discarded and replaced with new test paper.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority foundation; PIC could not locate written procedures for the cleanup of bodily fluids. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - REHS emailed PIC procedures to print for future reference. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; The concentration of a QT sanitizer solution spray bottle to be over 400ppm; over the manufacturer's limit on label. Poisonous/toxic materials shall be: Used according to law and this Code; and manufacturer's use directions included in labeling. CDI - Concentration of sanitizer was diluted to fall within manufacturer's range.
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.
4-501.11; Core; Observed ice buildup on the piping of the walk-in freezer condenser unit. Equipment shall be maintained in a state of good repair and condition. Repair freezer pipe and remove ice buildup before the next inspection.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Manager could not find written procedures for employees to follow when responding to vomitting or diarheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Inspector emailed written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Hot dogs in hot hold unit were holding at 120FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Hot dogs in hot hold unit were holding at 120F; hamburgers in hot hold unit were holding at 124F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Hot dogs and hamburgers were reheated over 135F.
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.
Observation: Gasket on the bottom of the walk in cooler door needs to be replaced. 4-501.11 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.
4-501.11; Core; Ice found building up all along the back of the condenser and on the floor and pipe in the walk in freezer. Equipment shall be maintained in good repair. PIC has put in work orders for the freezer and is working with the repair team to get the freezer repaired. Continue working to get the freezer repaired; until repaired; continue to store food away from condenser.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Ice found building up on several various boxes of food and a few boxes of food found stored on the floor in the walk in freezer. Food shall be stored where it is not exposed to splash or other contamination and shall be stored at least 6 inches off of the floor. CDI: PIC moved items.
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.
4-501.11; Core; Ice found building up all along the back of the condenser in the walk in freezer. Equipment shall be maintained in good repair. PIC has put in work orders for the freezer and is working with the repair team to get the freezer repaired. Continue working to get the freezer repaired; until repaired; store food away from condenser.
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.