2-301.14 (H); Priority; [Repeat] Employee was observed exiting and entering from outside and then proceeded to complete other tasks ( handle clean dishes; handle food items cooking; etc.) without handwashing. Wash hands before donning gloves to initiate a task that involves working with food. CDI- education was given and employee washed his hands.
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.
2-301.14 (H); Priority; Employee was observed exiting and entering from outside and then proceeded to put on gloves to prepare a food order without handwashing. Wash hands before donning gloves to initiate a task that involves working with food. CDI- education was given and employee washed her hands. Food was still being cooked on the grill. 2-301.15; Priority Foundation; Employee was observed washing their hands in the 3-compartment sink once instructed when to wash. Only wash hands in handwashing sink. CDI- education was given and employee was instructed to wash hands in the appropriate sink.
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.
3-403.11 (C); (D); Priority; Chili reheating since 10:45am was holding between 119-130F. Reheat commercially processed; ready-to-eat food to 135F within 2 hours if food is to be hot held until service. CDI- chili was moved to the flat top grill to rapidly reheat to 135F. Education given and next occurrence will result in immediate discard.
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.
3-501.16(A)(2); Fully cooked bacon was about 45-46F in the small freezer in the outside shed. The ambient air temeprature was 50F. Maintain TCS foods in cold holding at 41F or less. CDI- Bacon and all other TCS foods were moved to another freezer.
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.
3-501.13 (A); (B); (C ); Priority Foundation; Chili was observed thawing in the 3-compartment sink in water that was 80F. Use approved thawing methods (submerged under cool running water; or under refrigeration). CDI- education was given and chili was thawed correctly.
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.
2-402.11; Food employee observed preparing food items without a hair restraint. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. CDI- employee put on a hat.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-501.12 ; Cutting board observed with deep cuts and dark staining. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11; The small freezer in the outside shed holding cheese; chili and hot dogs was frozen over with an ambient air temperature of 50F. TCS foods were holding between 38-45F. Maintain equipment in good repair. Have freezer serviced and move food items to another unit.
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.
6-501.16; Mops were observed being propped up on the wall to dry. Store mops for air drying after use that will not result in soiling of the walls.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Ice scoop was temporarily stored in the ice bin with its handle touching the ice. If utensils are stored in food containers; they shall be stored with their handles above the food in order to prevent potential contamination.
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.
notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Ice machine has minor residue buildup in the interior. Food contact surfaces of equipment such as ice bins and soda nozzles shall be cleaned at a frequency necessary to prevent accumulation of soil or mold. Clean ice machine more frequently.
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 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf); Spray bottles of cleaner were found with no labels. Poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottles were labeled during the inspection.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests; The mop sink room has large number of small flies inside. The premises shall be maintained free of insects and other pests. Eliminate flies in this room.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf); PIC was unable to locate test strips for chlorine sanitizer or quat sanitizer. Testing devices shall be available for all sanitizers being used. VR- EHS returning in 10 days to verify test strips have been obtained. PIC had test strips for swimming pools; but this does not pertain to food surface sanitizer.
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.