notedCode Observation: Hash brown potatoes being slacked on speed rack prior to mixing up cold potato casseroleFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Hash brown potatoes being slacked on speed rack prior to mixing up cold potato casserole; Discontinue leaving these food items to "thaw" at room temperature as exterior poriton of product can exceed 41F during this time; CDI: Product was moved to refrigerator prior to use as a corrective action. 3-501.12 Time / Temperature Control for Safety Food; Slacking (C) Frozen TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 41F or less (B) At any temperature if the FOOD remains frozen
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observation: Cases of food product stored on the floor of the walk in freezer main service kitchenContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observation: Cases of food product stored on the floor of the walk in freezer main service kitchen; Cases of packaged drinks stored on floor in walk in refrigerator cafe. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
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 Observation: The tongs used for food production are being stored on the handles of the ovensEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: The tongs used for food production are being stored on the handles of the ovens; Discontinue this practice due to exposure to cross contamination potential during produciton tasks. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean; sanitized surface; and in a clean protected location.
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 Observation: Staff observed wearing braceletsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff observed wearing bracelets; watches and rings during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
Observation: Temperature measuring devices are not available in the prpe refrigeraiton units nor hot holding units. Provide thermometers to monitor air temperature of cold and hot holding equipment. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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 Observation: Labels affixed to prepped served food. Ensure that labels are removedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Labels affixed to prepped served food. Ensure that labels are removed; fruits and vegetables are washed prior to prepping for service. CDI: Products were removed from use. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The coated containers for cold product display; hot ceramic coated pans are surface peeling; no longer cleanable. This can also pose a contamination risk. Replace or repair utensils. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils 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.
notedCode Observation: Cooked chicken wings observed at 118F in alto sham hot holding cabinet. CDI: product was reheated to 179F during inspection. (*Proivde back up thermometer for alto sham to ensure proper air temperature is being held) 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked chicken wings observed at 118F in alto sham hot holding cabinet. CDI: product was reheated to 179F during inspection. (*Proivde back up thermometer for alto sham to ensure proper air temperature is being held) 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P
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 Observation: Written procedures are not available for demonstration of foods on time controlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Written procedures are not available for demonstration of foods on time control; specific food items; locations and time slot. A written time control procedure i sneeded for those items being held on time and not temperature; discarded after each meal preparation window. Verification for time control procesudre and corrective aciton by 5/22/25. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode Observation: The cookies at coffee cafe stationFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The cookies at coffee cafe station; baked cake on the self servic ebuffet (grab and go packaged) dot not bear ingredients label and list of allergens. Ensure that all packaged grab and go products ar elabeled with ingredients in descending order and allergens contained therein. Verification for corrective action by 5/22/25. 3-602.11 Food Labels (Pf) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
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.
notedCode Observation: Dry ingredients for saladContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Dry ingredients for salad; soups were on display without being under sneeze guard; covered for self service. Food products on display for self service must be protected during display/dispensing. CDI: This was crrected during inspeciton by placing under sneeze guard. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Protect food on display using shields; packaging; or other effective means.
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 Observation: Food servoce staff are not wearing beard restraints during production tasks. Ensure that all staff that have facial hair wear beard restraints. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Food servoce staff are not wearing beard restraints during production tasks. Ensure that all staff that have facial hair wear beard restraints. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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 Observation: COoking utensils/equipment stored wet. Ensure that all utensils and equipment are allowed to air dry after washEquipment and utensils
Observation: COoking utensils/equipment stored wet. Ensure that all utensils and equipment are allowed to air dry after wash; rinse and sanitize. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
Observation: The walk in refrigerator doors are missing door sweep at the bottom allowing for cold air to leave refrigerator. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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.
3-501.18; Priority; Cut deli meat that was sate marked from 7/16-7/23 was still being stored in the reach-in cooler. After being prepared; cut; or cooked; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Deli meat was voluntarily discarded. Full deductions will be taken if this item is repeated again.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; No "disclosure" was provided on the consumer advisory for raw sushi being sold. Prior to the "reminder" statement that informs employees of the risks of eating raw animal food; there shall be a "reminder" that informs consumers the food item is served raw or undercooked. CDI- Reminder was added during the inspection.
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; Boxes of food products were being stored on the floor of the walk-in cooler (underneath shelving) and the walk-in freezer. All food shall be stored at least 6 inches above the floor.
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.
3-304.14; Core; Wet wiping cloths were found being stored in soapy water between uses. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
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.
3-302.15; Core; Avocados that staff stated had been cleaned had sticker residue remaining on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.12; Core; Cutting board on the service line near the large fire oven has deep cuts and discoloration.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Containers being stored as clean had sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
6-301.12; Priority Foundation; No hand drying towels at salad bar handwashing sink. Each handwashing sink shall have a supply of hand drying towels or devices. Repeat Violation. CDI: Towels replaced.
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.
3-501.16(A)(1); Priority; Cooked chicken tenders and shrimp holding below 135F under a heat lamp that had not been turned on. TCS foods shall be maintained hot at 135F or above. CDI: Food discarded. Staff turned on heat lamp.
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.
3-501.18; Priority; Shredded cheese and pizza sauce dated 1/17 were both held past their 7-day hold. Food shall be discarded if it exceeds its appropriately marked date marking. CDI: Food discarded.
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
7-201.11; Priority; One sanitizer bottle stored with food ingredients under prep table. Toxic chemicals shall be stored where they cannot contaminate food; equipment; utensils; etc. CDI: Spray bottle removed. No points deducted.
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.
3-501.13; Priority Foundation; Thawed salmon stored inside packaging indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment was not cut or opened to introduce oxygen. CDI: EHS poked a hole in packaging and provided ROP fish thawing education to staff. No points deducted.
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.
6-501.12; Core; Thick black build-up on wall behind dish machine. Physical facilities shall be maintained 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.