notedCode 3-501.16 (A)(2) Priority: Milk is 47F in the milk cooler. Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Priority: Milk is 47F in the milk cooler. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-Milk was placed on ice.
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.
4-502.11 (B) A metal stem thermometer is reading 20F in ice water. Metal stem thermometers that read from 0-220F shall read 32F in ice water. CDI-This thermometer was corrected to 32F in ice water.
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.
5-202.12 Core: Hand sinks in the front prep area 73F. Provide at least 100F water at handsinks.
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)(1) Priority: Chicken nuggets are 127F in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. CDI-Chicken nuggets were reheated to 175F.
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.
5-202.12 Core: Hand sinks in the front prep area 87F and hand sink in the back prep area is 89F. Hand sink in the employee restroom is 87F. Provide at least 100F water at handsinks.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were three dishes that were stored as clean that had food debris on the dishes. All equipment stored as clean must be clean to the sigh and touch. There has been a great improvement on the cleaning of the dishes. No points were taken due to the improvement shown. CDI... The three dishes were placed back at the three compartment sink 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.
notedCode 4-502.11(A) Maintain utensils in good repair. Some of the shelves in the walk-in cooler are starting to peel and are rusty. A great number of the shelves have been replaced butCleaning and sanitizing
4-502.11(A) Maintain utensils in good repair. Some of the shelves in the walk-in cooler are starting to peel and are rusty. A great number of the shelves have been replaced but; there are still several in the walk-in cooler that are peeling. Repair the leak in the walk-in freezer to remove the ice that was on the pipes.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in freezer to remove the ice build- up. Clean the vents above the oven to remove the dust.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Replace the blown light bulbs in the kitchen above the food prep areas. Provide required lighting intensity. The lighting appears to be low over some food prep 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several dishes that were stored as clean that were greasy to the touch. There were several dishes that were stored as clean that had wet food debris in and on the dishes. All Equipment food contact surfaces and utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer to ensure the correct amount is being used. Chemical sanitizer and other chemical antimicrobials applied to Food-Contact Surfaces must meet the approved requirements. CDI.. The sanitizer was corrected to 300 parts per million.
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.
4-901.11 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.
4-501.11 Maintain equipment in good repair. The shelves in the walk-in cooler are starting to rust. There was ice on the pipes in the walk-in freezer. All equipment must be in good repair and easy to clean. This was a general comment on the last 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the pipes in the walk-in freezer. Clean the filters to remove the dust. Equipment shall be kept free of an accumulation of dust; dirt; 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Replace the blown light bulbs above the oven.
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.
6-301.12; Priority Foundation; The handwashing sink near the ice machine had no paper towels. All handwashing sinks must be provided with an approved hand drying provision. CDI... Hand towels were placed at 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.
4-501.11; Core; The shelves in the walk-in cooler are starting to rust. There is ice on the pipes in the walk-in freezer. 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.
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 the shelves in the walk-in cooler to remove the debris. Clean the filters to remove the dust. Equipment shall be kept free of an accumulation of dust; dirt; 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.
4-501.11; Core; The shelves in the walk-in cooler are starting to get rusty. All equipment must be in good repair and easy to clean. This is a repeat from the last 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.