notedCode 3-307.11 Miscellaneous Sources of ContaminationContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11 Miscellaneous Sources of Contamination; Core; Takeout container of salad sitting on top of the lettuce in the make line cooler. Bags of cooked meatballs sitting in container of cooked sausage in reach-in cooler. Food shall be protected from contamination. Items moved and relocated during inspection.
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.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Priority; Dish machine not sanitizing; and chlorine solution at 0ppm. Bucket of solution half full; but when pressing prime knobs no solution is dispensed. Rinse and detergent dispenses when primed. Chlorine sanitizing solutions in mechanical Warewashing machines shall be at correct concentration according to manufactures use. Chlorine shall be 50-200ppm. Sanitizer at three compartment sink at 200-300ppm quaternary solution being used until repairman can service dish machine. Manager called company 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Sausages in flip top cooler stacked over fill line of container and above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Extra sausage transferred into another container and placed in the bottom of the flip top cooler. All other temperatures throughout facility at 41F or below.
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.
3-304.12 (F) Scoops and other utensils stored in container of water next to steam well and stove in water at 76F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Container moved to stove top during inspection and hot water reached 140F after moving. Consider leaving scoops in the food unit or keep the container warm on the stove.
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 Gaskets on reach in cooler torn. Equipment shall be kept 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 Seal holes in walls above sinks. Repair drywall damage in ladie's restroom. Physical facilities 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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners andsanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time ofinspection.; Corrected During Inspection Person
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; Reach in cooler in back has badly torn gasket. Equipment shall be kept 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; Seal/caulk small screw holes in wall at 3 comp sink. Physical facilities shall be maintained in good repair. No points taken.
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.