notedCode Observation: Eggs and other proteins were not marked with an end or disposal time. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2)Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Eggs and other proteins were not marked with an end or disposal time. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be <41F when removed from cold holding; or >135F when removed from hot holding; P (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P CDI: Eggs and other proteins were labeled with end time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Chicken on the counter top was holding at 52F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Placed in the cooler to cool.
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.
notedCode Observation: Multiple foods in the reach in cooler were not date markedFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Multiple foods in the reach in cooler were not date marked; 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Foods were date marked.
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.
notedCode Observation: Grease debris is building up on the hood. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Grease debris is building up on the hood. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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) Quat sanitizer in a bottle at least 500 ppm. Quat sanitizer shall be 200 to 400 ppm. Solution diluted during inspection and made 400 ppm.
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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking; Open container of pimento cheese and cooked chicken lacking date. Food shall be dated when cooked; prepared or removed from original package. Items dated during inspection with proper date for cooking and opening. CDI
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.
notedCode 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Sausage stated to be cooked at 9 AM in a covered small container at 47F at 10:53 AM. Food shall be cooled rapidly; in small portions and loosely uncovered or uncovered to aid in cooling process. Lid turned to facilitate better cooling. CDI Hollandaise (dated 7/14) on the counter at 93F with a lid on it and contains cooked eggs and cream. It was stated that the entire container is heated when an order is received. To decrease the number of times the food is heated and cooled back down; it is suggested to remove a portion for an order as needed and reheat in bowl for service instead of the entire batch.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Tongs stored on oven handle. In use utensils shall be stored in a clean; dry location and protected. Store in clean container or on clean surface.
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.