criticalCode Observation: Main display case connected to the meat department is not holding meats at 41F or below. Examples: filet 45FFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
Observation: Main display case connected to the meat department is not holding meats at 41F or below. Examples: filet 45F; boston butt 49F; pork loin 50F; bottom round 49F; burger 44F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P Partial CDI: Foods holding over 41F were pulled from display case and placed in walk in cooler. Technician has been contacted to check display 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.
notedCode Observation: All beef in the display cooler closest to front of store is holding above 41F. Examples: sirloin 47FFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
Observation: All beef in the display cooler closest to front of store is holding above 41F. Examples: sirloin 47F; ribeye45F; filet 48F. Display cooler had gone into defrost mode. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P CDI: All items were removed from cooler and placed in the WIC to cool. Display cooler had finished defrost. After meat has cooled to 41F or below it will be placed back in display 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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Two large stacks of single use trays found stored on the floor. Single use items shall be stored 6 inches off of the floor. CDI: Trays were placed on a table. n
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.
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; Dust build up found on the vent covers in the cutting room. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
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.