College Hill Cakery

Official Wording

4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Inspector’s Notes

Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Observed mold inside ice machine. Discard ice clean and sanitize ice machine. Clean ice machine regularly every 2 weeks to prevent mold growth. Must clean ceiling and shoot where ice dumped in the machine.

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.

Official Wording

4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Inspector’s Notes

Food-contact surfaces or utensils not cleaned when they were contaminated. Person in charge wiped can opener blade with towel and with out washing properly put it in the holder.

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.

Official Wording

4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning

Inspector’s Notes

After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Multi purpose cleaner used to clean food prep. table in pizza area. Only use approved sanitizer in proper conc. to clean food contact or food prep. table and other food contact surfaces.

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.

Official Wording

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Inspector’s Notes

Clean equipment and utensils were not properly stored. Clean pots stored face up on bottom shelf of table by the wall. Store all clean pots and pans face down to prevent from dirt and dust and other contaminants.

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.

Official Wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s Notes

Working containers of food are not properly labeled. Unlabeled food container in plastic tray on table.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

4.4(B) - Cutting surfaces.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Inspector’s Notes

Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Clean utensils stored in soiled containers on rack in dish washing area. Keep clean food contact surfaces on clean surface or containers to prevent 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.

Official Wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s Notes

The physical facilities are not cleaned as often as necessary to keep them clean. Sticky floor through out the food prep. area. Scrub clean the floor.

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.

Official Wording

4.8(G)(1) - Kitchenware and tableware

Inspector’s Notes

Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Utensils stored handles down in container. Keep handles up to prevent contamination of food contact surfaces.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

"3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."

Inspector’s Notes

"No trash can below hand washing sink in food prep. area. Refuse receptacle is not provided at each hand sink where using paper towels."

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.