minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety protection test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety protection test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid manager's ServSafe or ANSI approved certificate. There was a valid certificate but the person it was issued to was not present.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet. This is a repeat item but not severe enough to take full credit.
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.
5-205.15 Maintain a plumbing system in good repair. The water pressure for the handwashing sink near the ice machine was very low. All plumbing must 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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes that were stored as clean were greasy to the touch. There were some dishes stored as clean that had food debris on the dishes. All dishes stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1) There were several food items had were still for sale that had expired. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P CDI... The food items were placed in the trash can.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. CDI.. The dishes were cross stacked.
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.
2-102.12 (A) Certified Food Protection Manager (C)- There was no one available with Food Safety Managers Certification onsite. Must have someone on site with Food Safety Managers Certification during all hours of operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C)- Noted several personal beverages stored on prep counter surface near the front end prep area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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.
5-202.12; Core; Noted hot water only reaching between 50 F degrees for the handwashing sink near the self-serve soda machine. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust temperature for noted handwashing 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P)- At the 3 compartment sink; noted Quat sanitizer reading above 400 ppm. Maintain Quat sanitizer between 200-400 ppm. CDI- Quat sanitizer remixed to 400 ppm.
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.
2-402.11; Core; Noted food employees prepping food without donning hair restraints. (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
notedCode 4-501.14 - Noted significant accumulation of residue build-up along the interior surface of the 3 compartment sink. Clean and sanitize 3 compartment sink in between use. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 - Noted significant accumulation of residue build-up along the interior surface of the 3 compartment sink. Clean and sanitize 3 compartment sink in between use. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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.
5-202.13 - Noted air gap needed forsanitizer hose and 3 compartment sink vats. Observed sanitizer connecting hose left submergd in water the 3 compartment sink. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. CDI- EHS instructed PIC to station sanitizer hose above 3 compartment sink.
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.
minorCode 5-501.114 - Noted drain plug missing from outside garbage dumpster unit. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.110- Noted trash and litter stored on the groundFacility maintenance
5-501.114 - Noted drain plug missing from outside garbage dumpster unit. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.110- Noted trash and litter stored on the ground; inside the dumpster corral. Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113 Covering Receptacles (C)- Noted sliding doors left opened on the both the outside recyclable and garbage dumpster unit. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Noted multiple personal water bottles and beverages stored on the prep table surface near the pizza oven station. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- Personal beverage relocated to bottom shelving space below prep area.
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.
5-202.12; Core; Noted hot water only reaching between 95-96 degrees for the handwashing sink in the Men's bathroom; the handwashing sink on the right-hand side of the Women's bathroom and the front-end hand-sink in the food prep area. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust temperature for noted handwashing sink. ; 6-301.14; Core; Noted handwashing Signage missing for the handwashing sink located near the bulk ice machine. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signage provided
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.
3-501.17; Priority Foundation; Noted date marking missing for opened bags of pre-cooked chicken nuggets; buffalo chicken wings and opened gallons of milk. Further discussion determined all opened containers and bags of TCS items were prepared more than 24 hours prior to inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was Prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Appropriate date marking label placed on food items
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Written procedures missing for chicken wings; pizzas and fried meatballs that are held on Time as Public Health Control (TPHC). According to PIC; noted items are held for no more than 4 hours on TPHC. Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared; cooked; and refrigerated before time is used as a public health control. EHS provided Department template for TPHC written procedures during inspection. Verification shall be conducted by August 30th to review completed written procedures and use within facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-302.12; Priority Foundation; Facility missing batteries for both food thermometers. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required. Please text EHS; Tracie Davis at (984) 239-1105 with picture of functioning food thermometer by August 30th.
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.
2-402.11; Core; Noted food employees prepping food without donning hair restraints. (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.