notedCode 2-401.11(A) There was a uncovered employee drink and a pastry that was half eaten stored above the food prep areas. Except when drinking from a closed beverage containerEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A) There was a uncovered employee drink and a pastry that was half eaten stored above the food prep areas. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI.. The drink and pastry was placed in the trash can in the trash can.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There was pink residue on the inside of the drink nozzles. Clean equipment at a frequency necessary to remove the pink build-up. This was a general comment on the last inspection. CDI.. The drink nozzles were cleaned during the inspection.
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.
4-602.11 There were a few drink nozzles that had pink residue on them. Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI.. The drink nozzles were cleaned during the inspection.
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 4-903.11 (A) Clean the air-drying shelves to remove the dust. Clean dishes were stored on the shelves. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Clean the air-drying shelves to remove the dust. Clean dishes were stored on the shelves. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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.
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 shelves in the walk-in cooler to remove the black build -up. Clean the air-drying shelves to remove the dust. Clean equipment at a frequency necessary to remove dust and 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.
5-205.11 (B) There was rice in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI... The manager was educated that no food residue should be in the handwashing sink. The manager educated the kitchen staff about the purpose of 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 4-602.11 (A) (4) There was dried food on the metal probe of the food thermometer. Food contact surface of a thermometer shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (4) There was dried food on the metal probe of the food thermometer. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. CDI... The thermometer was cleaned during the inspection. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There was black build-up on the drink nozzles in the lobby. Clean food contact surfaces at a frequency necessary to eliminate the build-up. CDI... The drink nozzles were cleaned during the inspection.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several bowls that were stacked wet. CDI... The bowels 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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There were a few drink nozzles that had dark build-up on the nozzles. Clean the drink nozzles at a frequency necessary to eliminate the build-up. CDI.. The drink nozzles were cleaned.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) There was one spray bottle that was not properly labeled. All spray bottles must be properly labeled with the common name of the item in the spray bottle. CDI.. The spray bottle was labeled during the inspection.
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.
3-304.12 (F) - Noted utensils stored in a container of water that measured below 135 F at the hot hold station. Noted water measuring between 126-128 F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
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.
4-501.12 Cutting Surfaces (C)- Noted some of the cutting boards are deeply scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned 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.
notedCode 7-204.11- Found a working spray bottle of Quat sanitizer reading above 400 ppm. Maintain Quat sanitizer between 200-400 ppm for use on food-contact surfaces. Provide sanitizer at correct concentrationsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11- Found a working spray bottle of Quat sanitizer reading above 400 ppm. Maintain Quat sanitizer between 200-400 ppm for use on food-contact surfaces. Provide sanitizer at correct concentrations; diluting as required. CDI- Quat sanitizer remixed to 200 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.
minorCode Observation: Mops after use ar enot being hung up to dry but left in the mop bucket. 6-501.16Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops after use ar enot being hung up to dry but left in the mop bucket. 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies
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.
majorCode Dented can observed on shelf in kitchen. CDI: Operator removed dented can from service for return. 3-202.15Contamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
Dented can observed on shelf in kitchen. CDI: Operator removed dented can from service for return. 3-202.15 ; Priority Foundation; FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf
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 Raw salmon are being sold in facility with no record of parasite destructionFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Raw salmon are being sold in facility with no record of parasite destruction; source information. A verification is required within 10 days to verify required parasite destruction 12/1/2023. 3-402.12;(C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf
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.
criticalCode TCS (temperature control safety) food products observed being held above 41F: cut leafy greensFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
TCS (temperature control safety) food products observed being held above 41F: cut leafy greens; cube tofu in bottom section of prep refrigerator. CDI-Operator moved all products to walk in refrigerator to ensure proper cold holding temperature was met. 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
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.
minorCode Scooping utensil (stored standing water not 135F or higher in temperature)/ hot holding food product dispensing utensils stored on lids of food containers (unclean surfaces). Ensure that utensils are not stored in unclean areas or in standing water. CDI - Operator removed utensils from service. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Scooping utensil (stored standing water not 135F or higher in temperature)/ hot holding food product dispensing utensils stored on lids of food containers (unclean surfaces). Ensure that utensils are not stored in unclean areas or in standing water. CDI - Operator removed utensils from service. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section; in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7).
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.
minorCode The gaskets on the refrigerators are accumulated with debris. Increase cleaning frequency of these areas. 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
The gaskets on the refrigerators are accumulated with debris. Increase cleaning frequency of these areas. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.