3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P (A)FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. -Observation: raw chicken was being stored on top of raw pork inside poultry walk-in cooler. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed raw chicken in bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: QUAT sanitizer in 3 comp sink was reading 100ppmCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: QUAT sanitizer in 3 comp sink was reading 100ppm; below the manufacturer recommendation. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded the QUAT sanitizer in 3 comp sink; replaced empty container and dispensed QUAT sanitizer in sanitizer compartment at 300ppm.
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 4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: in all coolers and walk-in coolersEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: in all coolers and walk-in coolers; the ambient air thermometers were not located in the warmest part of the cooler. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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; Ensure drainage/condenser line underneath the front meat display case is in good repair. There was water noted pooling on the floor in this area. Maintain equipment 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.
6-501.11; Core; The cove base at the entrance of the walk in refrigerator is peeled back allowing for accumulation of debris/no longer cleanable. Ensure that all physical facility areas are maintianed in good repair. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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.
notedCode Observation: Trays for product are not being air dried when stacked on the shelving unit. Ensure that trays are stacked to allow for air drying of contact surfaces/not partially stacked. 4-901.11 Equipment and UtensilsEquipment and utensils
Observation: Trays for product are not being air dried when stacked on the shelving unit. Ensure that trays are stacked to allow for air drying of contact surfaces/not partially stacked. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
notedCode Observation: The cov ebase at the entrance of the walk in refrigerator is peeled back allowing for accumulation of debris/no longer cleanable. Ensure that all physical faiclity areas are maintianed in good repair. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The cov ebase at the entrance of the walk in refrigerator is peeled back allowing for accumulation of debris/no longer cleanable. Ensure that all physical faiclity areas are maintianed in good repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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.
Observation: There are not thermomters available in the refrigerated display equipment to monitor air temperatures of the case regularly. 4-204.112 Temperature Measuring Devices - Functionality (C) Provide and position correctly an air thermometer in cold/hot holding equipment.
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.
criticalCode Observation: The sanitizer being used was measured at a higher concentration than manufacturers'' use instructions. (>400ppm). CDI: Water was added to sanitizer and new measurement was evaluated at 300-400 ppm. Ensure that quaternary ammonia sanitizer is maintained between 200-400ppm. 7-204.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: The sanitizer being used was measured at a higher concentration than manufacturers'' use instructions. (>400ppm). CDI: Water was added to sanitizer and new measurement was evaluated at 300-400 ppm. Ensure that quaternary ammonia sanitizer is maintained between 200-400ppm. 7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940
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.
minorCode Observation: Food containers are not air dried and are being stacked wet. CDI: Containers were pulled apart and separated during inspection. Other items observed on rack were properly stacked for air drying. 4-901.11Equipment and utensils
Observation: Food containers are not air dried and are being stacked wet. CDI: Containers were pulled apart and separated during inspection. Other items observed on rack were properly stacked for air drying. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940
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.
Observation: The exterior of sausage grinder is rusted/poor repair; The interior grinder parts are being to oxidize (plan for replacement); Ensure that all equipment is maintained in good repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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.
majorCode Observation: Staff are relying on the dispenser to determine sanitizer level at dish washing sink. CDI: Staff were educated during inspectionCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Staff are relying on the dispenser to determine sanitizer level at dish washing sink. CDI: Staff were educated during inspection; sanitizer was adjusted. (*Test kit is available) 4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
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 Observation: The display slider doors have accumulation buildup in and around window seal areas. The area on the table saw frame has accumulated debris. Ensure that tools are available to eliminate buildup in these areas. Increase cleaning. 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The display slider doors have accumulation buildup in and around window seal areas. The area on the table saw frame has accumulated debris. Ensure that tools are available to eliminate buildup in these areas. Increase cleaning. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
3-302.11; Priority; Sliced red onions stored under raw sausage inside poultry walk-in. Ground lamb and raw bacon stored over ready-to-eat foods inside beef/pork walk-in. Food shall be protected from cross contamination by separating raw animal foods from each other; and away from ready-to-eat foods. CDI: Boxes arranged so that ready-to-eat items are above all raw animal foods inside cooler. Please note repeat violations will result in full points taken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Hot plate cover is torn/damaged. Equipment shall be maintained in a state of good repair. CDI: Cover replaced.
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.
6-301.12; Priority Foundation; Hand towels missing from service line handwashing sink. Each handwashing stink must have a supply of paper towels. CDI: Towels 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.
3-302.11; Priority; Raw beef stored over ready-to-eat sausages inside beef/pork walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods from each other; and away from ready-to-eat foods. CDI: Boxes arranged so that ready-to-eat items are above all raw animal foods inside cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.