4-501.11; Core; Gaskets on the walk in freezer are damaged.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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.
4-501.11; Core; Gaskets on the milk cooler and the walk in freezer are damaged.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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.
4-501.11; Core; Gaskets on the milk cooler and the walk in freezer are damaged.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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.
6-501.114; Core; Observed a meat slicer and large mixer in kitchen that are not used in the facility.- Facilities shall not store items that are no use to the establishment.- Please have items removed.
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.
3-501.16(A)(1); Priority - (REPEAT) Several pre-portioned containers of chicken with veggies were less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above until served...CDI by reheating chicken/veggies.
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; Core - (REPEAT) One reach-in refrigerator had peeling/rusty shelf ends; and milk cooler at serving line had rusty/peeling racks and torn/damaged door gaskets. Ice machine had significant leak underneath; resulting in floor wet spots. Metal storage (disposable glove) cabinet in laundry room has rusty/worn shelves...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment above with similar approved equipment; and repair ice machine leaks. Sand down rusty parts of storage cabinet and repaint as needed.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed some walk-in cooler shelving and their wheels/castors; blue spice tray in dry storage; interiors of metal storage cabinet where gloves are stored...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
6-501.12; Core - (REPEAT) Several ceiling vent grates throughout facility were dusty/soiled; some vent hood filters and fan guards in walk-in cooler were dusty; and wall surfaces in mop sink/can was room were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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.
3-501.16(A)(1); Priority - Ground beef with melted cheese portioned in several individual containers was 122-131F...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product before serving...CDI by reheating containers of ground beef & cheese.; Corrected During Inspection
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; Core - One reach-in refrigerator had peeling/rusty shelf ends; and milk cooler at serving line had rusty/peeling racks and torn/damaged gasket. Ice machine had significant leak underneath; resulting in floor wet spots and ponding water on kitchen floor. Metal storage miscellaneous cabinet in laundry room has rusty/worn shelves...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment above with similar approved equipment. Repair ice machine leaks.; Repeat; Corrected 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Three-compartment sink sanitizing compartment had soiled interiors...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Some shelf overlays; interiors of metal cabinet where gloves and maintenance items are stored were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
6-501.12; Core - Several ceiling vent grates throughout facility were dusty/soiled; and flooring under serving line (around cords; electric plug boxes; etc.) was soiled and had food debris build-up. Water was ponding on floor in kitchen from ice machine leak...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above. Remove accumulated water from floor.; 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.
3-403.11; Priority Foundation - Several parts of broccoli (previously frozen) reached 106-122F before hot holding...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above before serving...CDI by continuing to reheat broccoli to 159-206F before hot holding.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Some live ants were in office area...The premises shall be maintained free of insects and other pests...Rid premises of ants using methods approved for food service establishments.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-304.14; Core - One moist wiping cloth was on counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
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 4-903.11(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 - A few disposable trays had food contact sides up at serving line...Single service disposable food/beverage containers shall be protected from contamination...CDI by inverting trays.
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.
4-101.19; Core - Top of one stainless steel table was covered with plastic wrap (not easy to clean)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove plastic wrap from table top and do not replace with more wrap. Instead; clean and sanitize table surfaces when they become soiled.; 4-501.11; Core - One reach-in refrigerator had peeling/rusty shelf ends; and milk cooler at serving line had rusty/peeling racks...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
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.
6-501.12; Core - Several ceiling vent grates throughout facility were dusty/soiled...Physical facilities shall be kept clean...Increase vent grate cleaning frequency.
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.
6-501.12; Core; Observed dusty hood ventilation filters. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
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.
4-602.11; Core; Observed pink residue on metal ice chute of ice machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine interior.
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.
4-501.11; Core; Observed a small part of gasket on milk cooler is sticking out. Kitchen manager stated gasket has been replaced recently. Equipment shall be maintained in good repair. Repair gasket. Repeat violation; points will be deducted next time. Note: Have repairman replace/repair gasket to prevent cold holding violation at milk cooler.
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.