4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gasket torn on two door reach-in coolers. Repeat. Please have gaskets repaired.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Observed greasy residue on fryer and grill top surfaces. Few large chunks of ice on the floor inside walk-in freezer under condenser unit. Ice build-up inside white chest freezer so much so that the door will not fully close. 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 3-302.11 (A)(4) Except when the food is being cooledOther
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Few food items without protective coverings inside reach-in units.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gasket torn on two door reach-in coolers. Repeat. Please have gaskets repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. White cutting board on flip-top cooler with a deep scratches on the prep surface.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Gaskets on reach-in doors with dark build up. Food debris observed inside reach-in units; few large chunks of ice on the floor inside walk-in freezer under condenser unit. Ice build-up inside white chest freezer. Cleaning needed on surfaces of grill equipment and black splash. 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gaskets torn on two door reach-in coolers. Repeat. Please have gaskets repaired.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Gaskets on reach-in doors with dark build up. Food debris observed inside reach-in units; few chunks of ice on the floor inside walk-in freezer under condenser unit. Ice build-up inside white chest freezer. 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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Large ball of steel wool stored inside handwashing sink basin near grill line. CDI: Steel wool removed.
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.
notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked peppers; onions; and chicken attempting to cool inside reach-in cold drawers holding at 51F. CDI: Foods moved to alternate cooler to rapidly cool. Work order placed for this cooler.
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 Good Repair and Proper Adjustment - Equipment (C): Gaskets torn on two door reach-in coolers.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Gaskets on reach-in doors with dark build up. Food debris observed inside reach-in units; large chunks of ice on the floor inside walk-in freezer under condenser unit. Exterior surfaces of fryers need to be cleaned.
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; Tile flooring is in need of cleaning around equipment areas. Maintain physical facilities clean.
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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; (P): Meat slicer with visible food debris left from the previous days use. CDI: Slicer disassembled to be cleaned.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Bucket of wiping clothes soaking without any testable sanitizer. CDI: Bucket and contents emptied.
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 Good Repair and Proper Adjustment - Equipment (C): Gasket has fallen off the door of the large white chest freezer. Please have this replaced/repaired.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Food debris observed inside reach-in units; large chunks of ice and food debris on the floor inside walk-in freezer.
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; Tile flooring is in need of cleaning. Maintain physical facilities clean. CDI: PIC is in the process of cleaning.
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.
4-602.12; Core; Flat-top Grill and grates on adjacent grill are heavily soiled; caked with burnt/crusty build-up. Food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Please have equipment thoroughly cleaned.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning.
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.
3-304.11; Priority; Black Plastic Pan in the refrigerated Drawer on the left is not clean with Cheese stored directly in contact with it. Typically this large flat pan holds mostly packaged cheese. If the pan is a food-contact surface; it must be clean and sanitized. Remove pan for cleaning and sanitizing. Only allow food to touch clean and sanitized surfaces. discussed today
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.12; Core; Flat Top Grill and grates on the other grill are heavily soiled; caked with crusty build-up. The Food-Contact Surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
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.
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; Cheese in the left refrigerated drawer under the grill is not 41F as required. Operator says it is because the cheese was left out and is cooling back down. Monitor food temperature and assure this refrigerated drawer effectively holds food at 41F and colder as required.
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 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; Remove unclean build-up accumulated at the can opener mount on the table. Effective and regular cleaning of the table is 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.
6-501.12; Core; Floor is heavily soiled. Thorough cleaning is needed. Maintain physical facilities clean. . . Floor drain under the ware washing sink overflows and liquid spreads across the floor. Drain needs to be cleared; unclogged.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Equipment is not clean. Extensive cleaning is needed throughout.
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; Floor is not clean. Cleaning is needed in dorrway and near equipment. Maintain physical facilities clean.
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.