minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Meat Room Wall at the electrical outlet and near support for the wall mounted shelf is not clean with microbial growth. Effective cleaning of the wall is needed. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Drain pipe under the sink is leaking onto the floor. Manager contacted plumber and scheduled repair for tomorrow.
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; Shelf near three compartment sink and meat cutting saw has food debris residues. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean this area and consider adding a barrier to protect this area and clean dishes from future splatter and contamination.
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.
4-903.11(A); (B) and (D); Core; A few metal containers stacked wet nested in second meat room. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure dishes are cross-stacked or on a rack to allow to air dry.
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.
4-903.11(A); (B) and (D); Core; A few metal containers stacked wet nested in second meat room. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure dishes are cross-stacked or on a rack to allow to air dry.
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.