criticalCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf)- The high temp dish machine is only reaching up to 152F. EHS ran machine 3 times. The wash temperature; rinse temperature and pressure must all combine to achieve the required dish temperature. Please ensure proper hot water sanitation being met. EHS will return by Tuesday December 23rd to verify hot water temp adjusted.
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.
5-103.11(B) - Noted hot water only reaching up to 68 F for the central handwashing sink. Provide sufficient hot water to meet the peak hot water demands.-Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-202.12 Hand sinks are 69F in the women's restroom and hand sinks are 70F in the men's restroom. Provide at least 100F water at handsinks.
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; Cream cheese is 59F in the cold holding unit. Keep TCS food at or below 41F when held cold. The cream cheese was placed on ice.
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 Observatio: The hand sink in the kitchen does not meet the minimum hot water temperature of 100F. Measured at 89F 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observatio: The hand sink in the kitchen does not meet the minimum hot water temperature of 100F. Measured at 89F 5-202.12; Core; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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.
Observation: The high temp dish machine is in poor repair: Pressure gauge not operable; temperature gage for wash cycle is inoperable. All equipment must be kept in good repair; replaced or removed from service as approved under plan review modification. 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. ***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: The water line supplying the juice machine and the water dispenser does not have an in-line backflow device as required. Install a backflow prevention device for the potable water line supplying the equipment. 5-203.14Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The water line supplying the juice machine and the water dispenser does not have an in-line backflow device as required. Install a backflow prevention device for the potable water line supplying the equipment. 5-203.14; PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW; by: (B) Installing an APPROVED backflow prevention device as specified under sec. 5-202.14. P
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.