3-501.16 (A)(1); Priority; Observed some spicy chicken filets holding at 127F on the hot-holding line. TCS(time/temperature control for safety) food in hot holding shall be maintained at 135°F or above. CDI - PIC voluntarily discarded out-of-temperature chicken.
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.
3-501.16 (A)(2); Priority; Some raw chicken and a container of chopped lettuce were holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Ice bags were added to container to cool foods. Repeat.
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.
3-501.16(A)(2); Priority; A container of coleslaw on ice and the raw chicken in the drawer cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or below. CDI - PIC voluntarily discarded coleslaw and the drawer for the raw chicken; that had been open a little; was fully closed to allow for cooling. Repeat.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15(B); Core; Observed cooling sliced tomatoes covered with tightly-fitted lids in the walk-in cooler. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Moved the lids to create an opening to allow for air flow; assisting in the cooling process.
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.
3-501.16(A)(2); Priority; A container of sliced tomatoes and boiled eggs on the makeline cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or below. CDI - PIC voluntarily discarded out-of-temperature foods. Repeat.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed a blue bucket of sanitizer stored next to packages of sugar. Poisonous/toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items by spacing/partitioning and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer bucket was relocated to a different location.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed standing water in the lower section of the prep cooler where sauces are stored. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Clean lower section to remove water; address source of water gathering.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-501.16(A)(1); Priority; Observed chicken wings holding below 135F. TCS (time/temp control for safety) foods shall be maintained at 135F or above. CDI - Chicken wings were reheated. Repeat.
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.
3-501.16(A)(2); Priority; Several packages of raw chicken in the walk-in cooler and a container of sliced tomatoes on a cold-hold line were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or below. CDI - PIC voluntarily discarded out-of-temperature chicken and sliced tomatoes placed into ice bath.
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.
5-501.111; Core; The lids on the cardboard dumpsters are missing. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Replace missing dumpster lids before the next inspection.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-401.11; Core; Observed a personal drink stored on makeline above coleslaw. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-501.16(A)(1) ; Priority; Observed chicken filets and cheese bites holding below 135F; bites discarded. TCS foods shall be held at 135 or greater. Filets reheated.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed one pan of cut lettuce cooling inside tightly covered container inside walk in cooler. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.
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.
5-202.12; Core; Metered handwashing sinks in kitchen dispense water for a few seconds before shutting off. A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Adjust faucet to allow for water to dispense for at least 15 seconds at these handwashing sinks.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Chemical solution found in unlabeled spray bottle at mop sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Unlabeled spray bottle was voluntarily discarded during the inspection.
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.
4-501.11; Core; Ice beginning to form inside the reach in freezer near the fryers. Equipment shall be maintained in a state of good repair and condition. Repair this unit so that ice does not continue to accumulate.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed very few rodent droppings in cabinets under the self-serve area near the drink dispenser in the lobby. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Management is working with professional pest control to mediate this issue. Hole in wall under self-serve area was recently filled and the last visit from pest control was on (9/12). EHS did not observe any living; dead; or trapped insects or rodents during the inspection today. Remove rodent droppings and continue to work with professional pest control. Professional pest control is scheduled to visit today.
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; Two sanitizer buckets on the line with concentration below 200ppm active quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Refresh sanitizer buckets more frequently if they are being used at a higher frequency- concentration should not fall below 200ppm active quat. EHS verified that the sanitizer at the 3-compartment sink was dispensing close to 400ppm active quat.
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; 1)Observed clean metal pans stacked while still wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. 2)Clean utensils on dish rack stored directly on top of wire shelving that has accumulates dust and residue. Cleaned equipment and utensils shall be stored in a clean; dry location. CDI- Utensils were re-washed and stored in a container on this rack and wet pans were separated during the inspection.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food from another facility was found stored on shelving above the cold well on the cook line. Areas designated for employees to eat and drink shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. CDI- Employee food was relocated during the inspection.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.