notedCode 4-501.115 Dishes were being washed and then placed in the sanitizer solution. Dishes must be washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.115 Dishes were being washed and then placed in the sanitizer solution. Dishes must be washed; rinsed; and then placed in the sanitizer solution. If a detergent-SANITIZER is used to SANITIZE in a procedure where there is no rinse between the wash and SANITIZE steps; the agent applied in the SANITIZING step shall be the same detergent-SANITIZER used in the washing step. CDI... The employee was instructed on how to properly wash dishes. The employee washed; rinsed; and then sanitized the dishes before the end of the inspection. All dishes that were not properly washed were rewashed.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the gasket on the walk-in freezer to remove the frost. Clean the door on the walk-in freezer to remove the ice.
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.
5-205.11 (B) A employee filled a water pitcher at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI... The employee was instructed on when handwashing sinks are to be used. The handwashing sinks were only being used for handwashing purposes only before the end of the inspection. 6-301.12 There was no paper towel at the handwashing sink near the dry storage area. Provide paper towels or approved alternative for hand drying at each handsink. -Pf CDI.. Hand towels were provided at the 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) There was a knife that stored in-between two cold hold units. In-use utensils must be stored on a clean surface. CDI... The knife was cleaned and placed on clean surface.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the cooking equipment. Clean the gaskets on the cold hold unit. Equipment must cleaned at a frequency necessary to prevent build-up of accumulation.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor near the sinks and food prep areas. Clean the floor to remove the debris. Clean physical facilities at a frequency necessary to eliminate the 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.
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; Eggs are 48F in the prep area. Keep TCS food at or below 41F or below. The eggs were 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.
4-302.12; Priority Foundation; No thermometer in one door refrigeration unit. Refrigeration thermometers shall be readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.
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.
6-501.18; Core; The men's toilet is soiled in the men's restroom. Plumbing fixtures such as handwashing sinks; toilets and urinals 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.
minorCode Observation: Staffing are drinking out of containers that do not prevent hand to mouth contact when opening /closing. 2-401.11Employee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Staffing are drinking out of containers that do not prevent hand to mouth contact when opening /closing. 2-401.11; Core; 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.
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.
criticalCode Observation: Produce slicer stored clean had visible food debris down under blade system. 3-304.11Other
Official wording
Food separated & protected
Inspector’s notes
Observation: Produce slicer stored clean had visible food debris down under blade system. 3-304.11; Priority; FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code ; Observation: raw pork being stored over ready to eat apply baked goods in walk in. 3-302.11; A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; CDI: Operator removed baked items and placed with other ready to eat foods thawing in walk in.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The prep refrigerators on make service line do not have thermometers to monitor air temperature. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The prep refrigerators on make service line do not have thermometers to monitor air temperature. 4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
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: The ice scoop holder installed on the interior of ice machine is not cleanable and does not meet requirements of construction under 4-1Cleaning and sanitizing
Observation: The ice scoop holder installed on the interior of ice machine is not cleanable and does not meet requirements of construction under 4-1; 4-2. Screws used are open with areas of accumulation. The plastic seams are not sealed and allow for areas of accumulation. 4-202.11;A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf (3) Free of sharp internal angles; corners; and crevices; Pf (4) Finished to have SMOOTH welds and joints; Pf and (5) Except as specified in par. (B) of this section; accessible for cleaning and inspection by one of the following methods:
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 Observation: Staff not rinsing equipment and utensils before placing into sanitizer basin. 4-603.16Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Staff not rinsing equipment and utensils before placing into sanitizer basin. 4-603.16; Core; A) Use of a distinct; separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink; CDI: Operator had staff rewash and rinse all equipment and utensils before sanitizing.
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 Observation: Cold water is no longer available at the ware wash sink faucets. When cold water faucets were turned onWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: Cold water is no longer available at the ware wash sink faucets. When cold water faucets were turned on; cold water not indicated under 90F. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair. Core;
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.