notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf)- Noted multiple pans and bulk containers were greasy to touch or still had sticker residue along the surface. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- noted pans and containers taken back to the dish pit to be rewashed and sanitized.
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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F inside the prep cooler and pizza cooler units.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; Pizza cooler temperature was adjusted during time of inspection. Person in charge contacted technician to have prep cooler units repaired during inspection. TCS items either transferred to another cooler unit or voluntarily discarded.
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.
3-501.17; Priority Foundation; Inside the front end prep cooler (prep cooler #3) Observed containers of lasagna and penne pasta that did not have a date mark. According to staff noted items were prepared more than 24 hours prior to inspection.- Once opened or prepared; items that are kept longer than 24 hours shall have a date mark so that it does not exceed the 7 day time/temperature hold.- CDI; items were marked with the proper date.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Found a few unlabeled working spray bottles of chemicals stored near the 3 compartment sink. Properly label all working spray bottles of chemicals to avoid/ minimize the risk of chemical hazards.
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.
majorCode 6-501.111 Controlling Pests (Pf)- Observed several flies in the kitchen area. Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf)- Observed several flies in the kitchen area. Keep the premises free of insects; rodents; and other pests.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) 3-304.14 Store wet wiping cloths in sanitizer. Observed dirty wet wiping cloths stored in soiled sanitizer that was reading at 0ppm. Discussed maintained sanitizer at the correct concentration. Quat sanitizer must be held between 200-400 ppm.
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 4-501.12 Cutting Surfaces (C)- Noted cutting boards through out prep kitchen are deeply scratched and discolored. Replace noted cutting boardsCleaning and sanitizing
4-501.12 Cutting Surfaces (C)- Noted cutting boards through out prep kitchen are deeply scratched and discolored. Replace noted cutting boards; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The prep cooler units on the far left and right hand side of the kitchen are no longer working. Noted ambient air for units were 45 F. Also noted gaskets were significantly torn for both units. Have both units serviced and gaskets replaced.
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 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)- Noted Quat sanitizer test strips missing for Quat sanitizer solution dispenser at the 3 compartment sink. CDI- EHS provided back up test strips during inspection. Discussed purchasing additional back-ups.
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.
4-602.13; Core; Detail cleaning needed for all equipment and storage surfaces throughout the prep kitchen. Cleaning is needed of shelves; fan; make lines and reach ins. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Detail cleaning needed along the floor spaces underneath prep line equipment and ceiling tiles throughout the prep kitchen. Discussed pulling out equipment with wheels at the end of the night to conduct detail cleaning for floor spaces underneath.
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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Noted several various personal items (lotionFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Noted several various personal items (lotion; bactine spray and axe deodarant) stored among retail food items along the back storage shelves. Ensure personal items are separately from retail food items to avoid the risk of cross contamination.
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.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: Emailed info for class.
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.
notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw beef stored over raw dough. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-201.11 Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P; Clorox bottles stored over pizza boxes in hallway area. CDI: Bottles moved.
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.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Boxes of chicken and mayo stored on the floor under shelves inside walk in. CDI: Boxes moved. Repeat.
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.
notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw eggs stored over RTE pizza sauce. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Boxes of chicken and mayo stored on the floor under shelves inside walk in. CDI: Boxes moved.
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.
4-502.11(A) Maintain utensils in good repair. Heavily scored cutting boards.
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.
4-602.13; Core; Cleaning is needed of shelves; fan; make lines and reach ins. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to cold units. Please do not store items on top of the prep unit where they are sitting at room temperature. They need to be inside the unit to keep temperature.
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.
3-501.17; Priority Foundation; Observed multiple items that did not have a date mark.- Once opened or prepared; items that are kept longer than 24 hours shall have a date mark so that it does not exceed the 7 day time/temperature hold.- CDI; items were marked with the proper date.
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.
4-501.11; Core; Observed multiple torn gaskets throughout.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
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.
4-602.13; Core; Cleaning is needed inside of the gaskets throughout as well as the hoods..- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the gaskets and do so more frequently to prevent buildup.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed employee grab a pizza out of the oven and picked up the edges with bare hands to examine it.- Employees shall not touch ready to eat foods with bare hands.- CDI; pizza was voluntarily discarded and employee spoke to about using utensils or gloves to examine bottoms of cooked pizza.
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.
5-205.11; Priority Foundation; At beginning of inspection; the handsink was completely blocked by trash cans and pizza dough.- A handwashing sink shall be maintained so that it is accessible at all time for employee use.- CDI; handsink was unblocked.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to cold units. Please do not store items on top of the prep unit where they are sitting at room temperature. They need to be inside the unit to keep temperature.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; At beginning of inspection; rolled pizza dough was being stored on top of in use trash cans.- Food shall be stored in a clean/dry location.- CDI; items were moved and PIC spoke to employee about proper places to store food.
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.
6-501.12; Core; Cleaning is needed underneath of equipment.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean floors.
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.
criticalCode The staff when asked were not aware of reporting responsibilities for signs/symptoms or top 6 diseases. All staffing should be aware of reporting responsibilities under an Employee Health policy to the person in charge. 2-201.11 (A)Permits, training, and postings
The staff when asked were not aware of reporting responsibilities for signs/symptoms or top 6 diseases. All staffing should be aware of reporting responsibilities under an Employee Health policy to the person in charge. 2-201.11 (A); (B); (C); and (E); Priority; (A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover;P (ii) On exposed portions of the arms; unless the lesion is protected by an impermeable cover;P or (iii) On other parts of the body; unless the lesion is covered by a dry; durable; tight-fitting bandage;P(2) Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus;P (b) Hepatitis A virus;P (c) Shigella spp.; P CDI: Educational materials given to designated PIC and staffing for corrective action.
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 Staff were observed drinking out of water bottles and other containers that do not break hand/mouth contact. Drinks were observed being stored where they can contaminate foodEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Staff were observed drinking out of water bottles and other containers that do not break hand/mouth contact. Drinks were observed being stored where they can contaminate food; utensils; single service items and equipment in prep refrigerators; prep tables. 2-401.11; Core; A) Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Drinks were moved and types of containers were discussed during inspection.
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.
majorCode The hand wash sink at the bar front service area was being used to store spray bottles of chemicals and no longer in use. This hand sink is to used for hand wash only and to provide access to hand sink for the person performing food task production at the service line.5-205.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
The hand wash sink at the bar front service area was being used to store spray bottles of chemicals and no longer in use. This hand sink is to used for hand wash only and to provide access to hand sink for the person performing food task production at the service line.5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf CDI: Operator removed spray bottles form hand sink so is accessible to the staffing.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
Food items; single service; refrigeration equipment being stored in shed type building extensions not sealed allowing for entrance of animals and insects. Finish off this room or do not store single service; food items; refrigeration equipment in this unfinished area. 3-305.12; Core; FOOD may not be stored I) Under other sources of contamination. Provide corrective action for this item to be repaired by January 7; 2024.
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.
criticalCode Staffing observed not changing gloves between food production and cleaning. Gloves that are soiled are not being changed when visibly soiled with food residue and grease. Staffing including PIC were asked to change gloves several times during inspection. 3-304.15 (A)Other
Official wording
Food separated & protected
Inspector’s notes
Staffing observed not changing gloves between food production and cleaning. Gloves that are soiled are not being changed when visibly soiled with food residue and grease. Staffing including PIC were asked to change gloves several times during inspection. 3-304.15 (A); Priority; A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. P CDI: PIC and operator were educated on using gloves properly during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode TCS (temperature control safety) food products observed not holding 41F or below as required. Walk in refrigerator unable to maintain cold holding below 42F. Observed garlic spread (refrigerated only product) 73F on countertopFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
TCS (temperature control safety) food products observed not holding 41F or below as required. Walk in refrigerator unable to maintain cold holding below 42F. Observed garlic spread (refrigerated only product) 73F on countertop; deli meats stored on prep refrigerator unable to maintain cold hold air temperature below 45F. 3-501.16 (A)(2) and (B); Priority; (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 5 C (41 F) or less. P Verification for repair of walk in refrigerator by 12/31/23. All cold hold TCS food products from prep refrigerator moved to another refrigerator unless able to maintain 41F or below.
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.
majorCode Observed staff storing lotion and other personal care products on front service storage area. 7-209.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observed staff storing lotion and other personal care products on front service storage area. 7-209.11 ; Core; Personal care items must stored away from production areas and where FUELS are stored (food; utensils; equipment ; single service and linen) CDI: personal care items removed from area.; Spray bottles of chlorine were not labeled with the contents. Ensure that all working containers of chemical are labeled and the concentration is correct. 7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CDI: PIC labeled spray bottle; First aid kits being stored with equipment on bottom shelf dish room rack. 7-208.11; First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: (A) Labeled as specified under sec. 7-101.11; Pf and (B) Stored in a kit or a container that is located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; and LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. P CDI: PIC removed first aid boxes and stored properly on other shelving unit.
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.
majorCode The walk in refrigerator is unable to mintain cold holding air temperature 41F or below and was observed at 42F. 4-301.11Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
The walk in refrigerator is unable to mintain cold holding air temperature 41F or below and was observed at 42F. 4-301.11; Priority Foundation; EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf Verification is needed as main source of refrigeration. Please see Item #22 on report.
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 Raw hamburger roll was observed being stored on top of chest freezer in rear storage room that is not enclosed. Hamburger was observed at 71F. 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Raw hamburger roll was observed being stored on top of chest freezer in rear storage room that is not enclosed. Hamburger was observed at 71F. 3-501.13 ;xcept as specified in ¶ (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF); for more than 4 hours including: Pf CDI: Person in charge discarded hamburger in trash receptacle as corrective action.
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.
majorCode A food probe thermometer is not provided for use by staff preparing and cooking shallow meat/food products. 4-302.12Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
A food probe thermometer is not provided for use by staff preparing and cooking shallow meat/food products. 4-302.12; Priority Foundation; B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf Verification: Thermometer (food probe) must provided as corrective action by January 7; 2024.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
The walls; roof eaves of the add on storage area where food products; single service items and freezers are being stored i snot sealed. The roof eaves are open to the exterior allowing entrance of animals and/or insects. Finish off this extensions of the kitchen.6-202.16; Core; Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects; rodents; and other animals. Provide corrective action plan by January 7; 2024 and/or finish room extension.
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.
minorCode The walk in refrigerator and the prep refrigerator are unable to maintain cold hold temperatures of 41F or below. The gaskets on the pizza prepCleaning and sanitizing
The walk in refrigerator and the prep refrigerator are unable to maintain cold hold temperatures of 41F or below. The gaskets on the pizza prep; make line prep refrigerators observed poor repair/accumulated with debris.4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.; The wooden blocks that are being used for storing shelving equipment at the make line are not sealed to prevent absorption of food residues and grease. Seal up wood blocks or replace with materials that can be cleaned. 4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.
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 The current dumpster is not large enough to accommodate the amount of refuse being generated at facility. The current receptacleFacility maintenance
The current dumpster is not large enough to accommodate the amount of refuse being generated at facility. The current receptacle; doors cannot shut and overflow of trahs bags observed. 5-501.113; Core B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT
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.
minorCode Building extensions area does not meet definition for required wallsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Building extensions area does not meet definition for required walls; floor; ceiling finish. 6-101.11; Core; A) Except as specified in par. (B) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; mobile FOOD ESTABLISHMENT SERVICING AREAS; and areas subject to flushing or spray cleaning methods; Floors; walls and ceilings in building extensions not sealed. 6-201.13; Core;(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors; the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch).
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.