4-501.11; Core; The upright refrigerator does not work. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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.
3-304.14(B) - Noted wet wiping cloths were stored along prep table surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- wet wiping cloths placed in sanitizer during 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.
notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The reach-in cooler is currently non-functional. Service order documentation indicates that the reach-in cooler has been deemed condemned. As of nowCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The reach-in cooler is currently non-functional. Service order documentation indicates that the reach-in cooler has been deemed condemned. As of now; administrative staff have not replaced the unit.
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 4-501.14 - Observed an accumulation of residue build-up along the interior surfaces of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 - Observed an accumulation of residue build-up along the interior surfaces of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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.
5-501.114 Using Drain Plugs (C)- Need to replace the drain plugs on the outside dumpster unit. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113 Covering Receptacles (C)- Noted top lid left opened on outside dumpster unit. Keep sliding doors and top lids closed on dumpster units in between use.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Found a bag of lettuce reading at 45 F in the 2 door reach in cooler. Further investigation determined the tall reach in cooler is no longer working. Maintain TCS foods in cold holding at 41F or less. CDI- Lettuce transferred to walk in cooler to cool down.
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 Good Repair and Proper Adjustment - Equipment (C) The reach-in cooler is currently non-functional; with the ambient air temperature recorded at 45 F. Additionally; the ice machine is also out of service. Service order documentation indicates that the ice machine has been deemed condemned. As of now; administrative staff have not replaced the unit.
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)- Noted most of the hood lights are blown out above the cook station. Replace blown out light to ensure adequate light intensity provided.
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.
2-303.11; Core; Food employee observed wearing wrist band while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
6-501.16; Core; Mops leaning up against wall; floppy mop head side up; in service sink area. Observed the mop rack grabber treads are all worn away. PIC stated mop rack no longer able to hold up the slick mop handles; and work order now in place to get them replaced. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend replacing the mop grabber parts. 6-501.114; Core; Meat slicer in dry storage no longer needed or used limits accessibility to dry storage. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Finish surplus process for this item. 6-501.12; Core; Residue accumulation along floors under storage racks in walk-in cooler; also some ice accumulation along wall under storage rack. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
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.
4-203.11; Priority Foundation; Two dialtop thick-stem probe thermometers with high dimple (so not appropriate for thin foods served here) off temperature by 6 degrees. One of the two digital thermometers needs battery replaced; the other is good and functional. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Obtain a spare digital thermometer so you have a backup. Hi-dimple dialtop thermometers voluntarily discarded by PIC during 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.
2-303.11; Core; Food employee observed wearing large watch while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-501.115; Core: Some loose litter on ground behind the green dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the litter.
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.
6-501.16; Core; Mops leaning up against wall; floppy mop head side up; in service sink area. Observed the mop rack grabber treads are all worn away. PIC stated mop rack no longer able to hold up the slick mop handles. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend replacing the mop grabber parts. 6-501.114; Core; Meat slicer in dry storage no longer needed or used limits accessibility to dry storage. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Finish surplus process for this item.
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.
4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink in active use; measured at 150ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- Sanitizer remade and retested during 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.
3-501.18; Priority; Disposition: Mozzarella cheese dated 9/10/2024 in walk-in cooler; well past 7-day limit. Blue/green mold observed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date cheese voluntarily discarded by PIC during inspection. Mozzarella requires date-marking; it is not one of the date-mark/hold exempt cheeses.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. Another food employee with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees wear a hat or hair net; and beard guards when needed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-501.11; Core; Door seal of front milk cooler not fully attached; part of seal is hanging down loose. In the kitchen; a 2-door hot-hold cabinet is labeled as out-of-order 7/24/2024. The walk-in freezer door self-seal mechanism only works intermittently. Cooler still maintaining required temperature of 41F and less. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/replace the front milk cooler door seal and hot-hold cabinet. Adjust/lubricate the walk-in freezer self-seal mechanism.
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.
3-501.18; Priority; Mozzarella cheese dated 5/6 in walk-in cooler; well past 7-day limit. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date cheese voluntarily discarded by PIC during inspection. Mozzarella is not one of the date-mark/hold exempt cheeses. Exemption list provided to PIC.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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 handful of unwrapped single-use forks in the front teacher self-service area are stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep unwrapped utensils stored food-side down in the dispenser container to protect the food surface. CDI- Forks removed during 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; Door seal of front milk cooler not fully attached; part of seal is hanging down loose. Cooler still maintaining required temperature of 41F and less. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/replace the door seal.
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.
4-601.11 (A); Priority Foundation; Pink mold like residue inside the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The ice machine was cleaned during the 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.