notedCode Observation: Chicken nuggets on line were holding at 120F. 3-501.16 (A)(1) Time-Temperatures Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Chicken nuggets on line were holding at 120F. 3-501.16 (A)(1) Time-Temperatures Control for Safety Food; Hot and Cold Holding A)Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under (B) and in (C) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 135°F or above; except that roasts cooked to a temperature and for a time specified in par. 3-401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 130°F or above; P CDI: Chicken nuggets were pulled from line and 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.
Observation: The ice scoop and scoop holder at the ice machine have microbial growth on them. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Both items were 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 Observation: Tiles are peeling off of the wall behind the ice machine. 6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Tiles are peeling off of the wall behind the ice machine. 6-201.11 Floors; Walls and Ceilings - Cleanability (C)
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.
Observation: Debris is building up in the corners and below equipment. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: Grease is building up on the wheels of the fryers. Floor drains have microbial growth build up. Dust is building up around vents on the ceiling. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: Debris is building up below equipment at drive thru. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: Tiles below hot water heater are broken and need repair. 6-101.11 Surface Characteristics - Indoor Areas (C)
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.
Observation: Drains have large ammount food debris building up in them. They need to be cleaned and sanitized. 4-602.13 Nonfood Contact Surfaces (C)
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: Tiles are broken and no longer in good repair below the hot water heater. Molding is seperating from the wall in the drive thru area and needs to be repaired. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Tiles are broken and no longer in good repair below the hot water heater. Molding is seperating from the wall in the drive thru area and needs to be repaired. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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: Employee arrived to workEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Employee arrived to work; washed hands and began preparing food while not weaing an effective hair restraint. 2-402.11 Effectiveness - Hair Restraints (C) CDI: Employee placed effective hair restraint on her head.
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.
6-301.12; Priority Foundation; One hand sink found out of paper towels. Each hand sink shall be supplied with paper towels. CDI: PIC replaced paper towels.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A small number of ants found near the three compartment sink. The PREMISES shall be maintained free of insects; rodents; and other pests. Continue regular pest management.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several open boxes of food found with ice build up from the condenser in the walk in freezer. Food shall be protected from contamination. Move food to a different part of freezer or protect food from ice.
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.
4-501.11; Core; Significant ice build up found on the condenser of the walk in cooler and freezer. Equipment shall be maintained in good repair. Repair items.
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.
4-601.11 (A); Priority Foundation; Several dishes found stored as clean with greasy residue; stickers or food remaining on them. Food contact surfaces shall be clean to the sight and touch. CDI: Dishes were taken back to be 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.
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; One container of iced coffee with creamer found to be left on the counter and over 41F. TCS items shall be maintained 41F or below. CDI: Container was placed back in the cooler.
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.
4-501.11; Core; Ice found building up in the walk in freezer. Gasket on reach in freezer found torn. Equipment shall be maintained in good repair. PIC has a work order in for the gaskets and agreed to put one in for the walk in freezer and protect the food from 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.