4-501.11 Good Repair and Proper Adjustment - Equipment (C) The lowboy near the ice cream station leaks on the floor creating a puddle of water. Equipment shall be maintained 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.
5-501.16 Storage Areas; Rooms and Receptacles; Capacity and Availability Several stacked card board stored at the back door. (A) An inside storage room and area shall be of sufficient capacity to hold REFUSE; recyclables; and returnables that accumulate. PIC advised to place them in a trash bin or pallet.
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.
5-205.15 (B) Leak pipe etc. not imminent threat Three compartment sink faucet leaks profusely when water is turned on. Plumbing shall be maintained in good repair and repaired in accordance to the law. PIC put in a work order 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.
2-301.14; Priority; Observed an employee handle raw burgers at the grill station then leave the station and enter the walk-in cooler without washing hands. Employees shall wash their hands when changing tasks and at any time when they have become contaminated before doing other activities. CDI- employee was stopped; hands were washed and handwashing education was provided through translation with the manager. Door handle to walk-in cooler was cleaned and sanitized.
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.
6-301.11; Priority Foundation; No soap was availalbe at the makeline handwashing sink. Each handwashing sink shall be provided with powder; liquid or bar soap. CDI- soap replaced.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut tomato slices were stacked together inside metal containers and tightly wrapped in the walk-in cooler. Tomato measured 62F and was cut approximately 2 hours prior to inspection. Ensure TCS foods are left uncovered to cool quickly and maximize air flow and heat transfer. Tomato should reach 41F within 4 hours after cutting. CDI- tomato was uncovered and placed in the walk-in freezer for 20 mins to flash cool. Reviewed cooling methods and time parameters with PIC.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The bottom of the reach-in freezer has food debris. Food debris observed inside the makeline reach-in unit as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently.
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.
2-301.14; Priority; Observed an employee handle raw beef at the grill station. Employee wiped hands on apron and then walked away to touch other surfaces in the kitchen including paper towels at the handwashing station which they used to wipe counters. Employees shall wash their hands during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- employee instructed to wash hands and counters were sanitized. Ensure employees follow proper handwashing protocol.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; The walk-in cooler ambient air temperature was observed at 53F. Beef patties; cut tomato and cheese were observed in the upper 40s to near 50F. Some burger patties in the beef cooler by the grill were measuring 44 - 45F due to frequent opening of the door. TCS foods shall be held at 41F or below during cold storage. PIC produced a temp log showing that the walk-in cooler was checked this morning and had an ambient temperature of 34F. CDI- an emergency work order was placed for the walk-in cooler. Beef patties were moved to the grill cooler and walk-in freezer. Cut tomato and cheese were moved to the makeline refrigeration units. Burger patties in the grill cooler at 44F will be used during the remainder of the day. Full points assessed for repeat violation. EHS to return 1/10 to ensure walk-in cooler is fixed.
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; Walk-in cooler was not working properly during inspection to hold an adequate temperature. Cold holding equipment shall be sufficient in number and capacity to provide proper food temperatures. Verification visit on 1/10. No point taken today.
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.