3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P Observed cooked radishes cooling in the produce reach-in from yesterday at 52oF CDI: PIC voluntarily discarded radishes. PIC plans to start cooling in smaller batches and monitoring cooling time and temps.
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.
majorCode 3-501.19(A) If TPHC is used written procedures shall be prepared in advanceOther
Official Wording
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19(A) If TPHC is used written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify the methods of compliance with TPHC and Cooling requirements. Pf Observed duck hot holding at (94oF) and pork at (80oF). The staff had the time the duck and pork was put into holding. However; staff was not aware of the four hour hold time procedure and there is no written approval available. EHS has provide the PIC with the form to approve using time as the safety control. Verification required within 10 days.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.15 (B) A PLUMBING SYSTEM shall be maintained in good repair. Observed both hand sink in the front service area with constant leaks.
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.
3-501.18; Priority; In the 2 door reach in cooler; noted large container of cooked with veggies date marked for 1/10 . Keep TCS food for up to 7 days once prepared or opened. CDI- Items discarded
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3-305.11- Noted crates of produce being stored on the floor in prep kitchen area. Store food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11- Noted crates of produce being stored on the floor in prep kitchen area. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. This is repeat from the last 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.
4-501.12; Core; White cutting board and portable cutting boards are stained and deeply scored. Cutting boards shall be resurfaced or replaced when they have deep cuts or scratches.
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 4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the shelves . Sticky residue build up noted along the racks in the reach in coolersCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the shelves . Sticky residue build up noted along the racks in the reach in coolers; spice rack near the 3 compartment sink and door jams and handles of the prep coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item.
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.
5-501.113 Covering Receptacles (C) Noted top lid damaged to outside dumpster. Discussed contacting vendor to have dumpster removed.
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.
3-501.16(A)(1) ; Priority; Hot-Holding: Noted a container of sauteed green beans were temping 119 F and a container of lo mein was 123/124 F at front service line for hot-holding. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify products reach the required final cook/reheat temperature using food probe thermometer before placing in front hot-holding unit. For improved hot-holding; ensure the water well is fully heated before adding foods to the unit; ensure food items are not over stacked and stirred frequently to maintain uniform temperatures in food. CDI- Items reheated to165F and above during time of 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.
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 (P) Large; deep container of cooked chicken and potatoes was measuring at 46 F in the reach-in cooler. Further discussion determined noted TCS items was cooked last night; then immediately transferred into a deep large containers and placed in the reach-in cooler to cool over night. Discussed breaking food down to smaller shallow container for rapid cooling. CDI- Food voluntarily discarded.
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.
notedCode 3-501.15 Cooling Methods (Pf)- LargeFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf)- Large; deep container of cooked chicken and potatoes was measuring at 46 F in the reach-in cooler. Further discussion determined noted TCS items was cooked last night; then immediately transferred into a deep large containers and placed in the reach-in cooler to cool over night. Discussed breaking food down to smaller shallow container for rapid cooling. CDI- Food voluntarily discarded.
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.
notedCode 3-305.11- Noted crates of produce being stored on the floor in prep kitchen area. Store food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11- Noted crates of produce being stored on the floor in prep kitchen area. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- Noted food promptly 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 4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the sides of the deep fryer unit. Sticky residue build up noted along the racks in the reach in coolersCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the sides of the deep fryer unit. Sticky residue build up noted along the racks in the reach in coolers; spice rack near the 3 compartment sink and door jams and handles of the prep coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item.
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.
5-501.115; Core; Loose trash on the ground around the grease containment unit. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item. 5-501.12 - Noted one of the outside dumpster is corroded at the base of the unit. Also noted top lids was torn off the same noted unit. If used; an outdoor enclosure for refuse; recyclables; and returables shall be constructed of durable and cleanable materials.
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.
4-602.13 Nonfood Contact Surfaces (C) Inside the fryer doors and sides of the fryer have grease build up. Side of the pork cooker has build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item.
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.
4-602.13; Core; Inside the fryer doors and sides of the fryer have grease build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item.
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.
5-501.115 ; Core; Loose trash on the ground around the dumpsters. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item.
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.
3-501.18; Priority; Bacon is dated June 27th and cooked chicken is dated June 20th in the upright refrigeration unit. Keep TCS food for up to 7 days once prepared or opened. The above chicken and bacon were voluntarily discarded.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14; Core; Less than 50ppm of chlorine in the wiping cloth bucket. Sanitizer shall be mixed to 50-200ppm for chlorine. Sanitizer was remixed to the correct concentration.
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.
4-602.13; Core; Inside the fryer doors and sides of the fryer have grease build up. Side of the pork cooker has build-up. Nonfood-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.
5-501.115; Core; Loose trash on the ground around the dumpsters. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item.
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.
4-601.11 (A); Priority Foundation; Sheet pans and a bowl deemed clean have food debris build up on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the dishwashing area to be washed; rinsed and sanitized.
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; Utensils stored in containers that are dirty. Utensils shall be stored in a clean and dry location. Utensils shall be stored where they are not exposed to splash; dust or other contamination. Utensils and containers were taken back to the dishwashing area to be washed; rinsed and sanitized.
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.
4-501.12; Core; White cutting board has deep cuts on each side. Cutting boards shall be resurfaced or replaced when they have deep cuts or scratches.
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.
4-602.13; Core; Mixer arms has build up and inside of the fryer door has grease build up. Nonfood-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.
5-501.115; Core; Loose trash on the ground around the dumpsters. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item.
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.
4-601.11 (A); Priority Foundation; Sheet pans deemed clean are stored with grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the dish washing sink to be washed; rinsed and sanitized. This is a repeat item.
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.
4-502.11(B); Priority Foundation; A metal stem thermometer is reading 37F in ice water. Metal stem thermometers that read from 0-220F shall be calibrated to 32F in ice water. This thermometer was placed out of service.
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.