4-205.10; Core; Domestic GE stove top/oven (not under hood); Frigidaire refrigerator; and Maytag and Amana chest freezers were in facility...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace domestic equipment with approved ANSI/NSF equipment.; 4-501.12; Core; Cutting boards are beginning to get heavy scratches in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Resurface or replace cutting boards. Repeat. 4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched and discolored cutting boards attached to the make line. Ensure all cutting board surfaces are kept smooth and easily cleanable. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted gaskets are deeply torn on the prep cooler units behind the cook line. Replaced gaskets to ensure equipment continues to function in good repair.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses and where bucket cannot contaminate foods and equipment. Wet cloths sitting on tables and in soapy water on stove next to hot hold unit of bacon and turnovers.
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.
4-205.10; Core; Domestic GE stove top/oven (not under hood); Frigidaire refrigerator; and Maytag and Amana chest freezers were in facility...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace domestic equipment with approved ANSI/NSF equipment.; 4-501.12; Core; Cutting boards are beginning to get heavy scratches in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Resurface or replace cutting boards. 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.
6-501.11; Core; The tiles around the drink area are broken or missing.- PHYSICAL FACILITIES shall be maintained in good repair. 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed worker grab ready to eat hamburger buns; lettuce; and tomatoes with bare hands.- Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment.- CDI by donning gloves to work with RTE foods.
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.
3-501.17; Priority Foundation; Almost nothing in facility had a date mark including cooked chili; hamburgers; and opened packages of meats like ham.- prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1.- CDI; items were marked with a 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.
4-205.10; Core; Domestic GE stove top/oven (not under hood); Frigidaire refrigerator; and Maytag and Amana chest freezers were in facility...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace domestic equipment with approved ANSI/NSF equipment.; 4-501.12; Core; Cutting boards are beginning to get heavy scratches in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Resurface or replace 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.
6-501.11; Core; The tiles around the drink area are broken or missing.- PHYSICAL FACILITIES shall be maintained in good repair.- Please replace tiles.
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 Staffing are not changing out gloves after becoming heavily soiled. Ensure that staff change out gloves when visibly soiled during production. 3-304.15 (A)Other
Official wording
Food separated & protected
Inspector’s notes
Staffing are not changing out gloves after becoming heavily soiled. Ensure that staff change out gloves when visibly soiled during production. 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: Staffing were educated about glove use and changing often to prevent cross contamination. Discussed operational process with PIC regarding use of gloves for RTE food; changing tasks and when gloves are heavily soiled. Staff changed gloves.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Wiping clothes were observed stored in soapy water between uses. This is a repeat observation. Only during a clean in place (CIP) production task can soap be used for washCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Wiping clothes were observed stored in soapy water between uses. This is a repeat observation. Only during a clean in place (CIP) production task can soap be used for wash; rinse and sanitize pass. In use wiping clothes used for wiping up spills and surfaces shall be stored in a sanitizer bucket. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D). (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. CDI: Operator removed clothes frm service and placed in sanitizer bucket.
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.
Domestic GE stove top/oven (not under hood); Frigidaire refrigerator; and Maytag and Amana chest freezers were in facility. Replace domestic equipment with approved ANSI/NSF equipment. This is a repeat observation. 4-205.10; Core; Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
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 Areas behind and under equipment have accumulation of debris. Implement a cleaning schedule that includes these areas to prevent buildup of food residues. 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Areas behind and under equipment have accumulation of debris. Implement a cleaning schedule that includes these areas to prevent buildup of food residues. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.