5-205.15; Core; System Maintained in Good Repair. Three-compartment sink sanitizer basin leaking. Large clear bowl under the pipe to catch drips and manager stated it is dumped into floor drain at three comp sink daily. A plumbing system shall be maintained in good repair.
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.
4-602.11 Equipment Food-Contact Surfaces - Frequency : Ice Machine has slime accumulated on the deflector panel and black microbial growth inside. Ice machine is also depositing excess water into the ice bin. Detailed cleaning of the ice machine is needed at a frequency that does not allow microbial growth 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.
notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Fresh cut cantaloupe on the serving line is 42 degrees F. Cantaloupe should be cooled before holding on the serving line. There is cantaloupe that was cut yesterday and today inside the walk-in cooler. If fresh-cut cantaloupe is used on the serving lineFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Fresh cut cantaloupe on the serving line is 42 degrees F. Cantaloupe should be cooled before holding on the serving line. There is cantaloupe that was cut yesterday and today inside the walk-in cooler. If fresh-cut cantaloupe is used on the serving line; that has not yet cooled to 41F; it must be used within 4 hours. Smaller quantity of cantaloupe on the serving line may help in keeping the temperature below 41F. discussed today
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-202.11; Core; One serve line unit has 2 uncoated/uncovered fluorescent. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; linens; or unwrapped single-service and single-use articles.
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.