5-205.11(A) Priority foundation: A large container with utensils and wiping cloth buckets are blocking access to a hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-:The container with utensils and wiping cloths were moved once REHS spoke to PIC. 6-301.11 Priority foundation: No hand soap in the women's restroom. Hand soap shall be provided at hand sinks. CDI-The hand soap was restocked once REHS spoke to PIC.
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 3-501.16 Priority: Sushi is 51F to 53F in sushi refrigerator. (A)(2) Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 Priority: Sushi is 51F to 53F in sushi refrigerator. (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-The sushi was moved to the walk-in 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.
3-501.16(A)(1) Priority: Cauliflower is 126F and brussel sprouts are 129F in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. CDI-The above food was reheated to above 165F.
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.
3-501.16(A)(2)Ham is 50F in the salad bar cold holding unit. Milk is 42F in the grab and go refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The TCS food on the salad bar cold holding unit and milk was placed in the walk-in 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.
3-304.14(B) Core: The quaternary ammonium sanitizer in the grill wiping cloth bucket is at 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-The wiping cloth bucket sanitizer was remixed to the correct 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.
5-501.115 Loose trash on the dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-301.12 Priority foundation: No paper towels at the hand sink by the walk-in cooler. Provide paper towels at hand sinks or air drying device. Paper towels were provided once REHS spoke to PIC.
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: Eggs are 132F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. 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.
3-501.16(A)(2) Priority: Ham is 47F in the prep refrigeration unit. Milk is 45F in the grab and go beverage refrigeration unit. Maintain TCS foods in cold holding at 41F or less. Ice was added to the ham and the milk was moved to another refrigeration unit.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Quaternary ammonium sanitizer is above 400ppm in a wiping cloth bucket. Sanitizer shall be mixed to within the tolerance range (200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration.
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.
5-501.115 Loose trash on the dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-501.16(A)(2) Priority: Ham is 45F and sausage is 53F in the chef station refrigeration unit. Yogurt is 48-52F and sushi is 57F in the grab and go refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The above food was moved to the walk-in 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.
2-401.11; Core; There was employee an employee drink and several premade food plates that were stored above ready-to-eat food items. Employees shall eat; drink; only in designated areas where the contamination of exposed Food; clean Equipment; Utensils and Linens; or other items needing protection can not result. CDI.. The items were moved away from the food items.
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.
4-601.11 (A); Priority Foundation; There were a few knives that were stored clean that had food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI... The dishes were placed in the dish room to be washed again.
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; The cold hold unit in the grill areas was holding the following potentially hazardous food items at 54F Coleslaw; Sliced tomatoes; cut lettuce; Ham; and Chicken. These potentially hazardous food items must be held at 41F or below. CDI.. The food items were moved out of the reach-in cold hold unit. The food items were below 41F before the end of 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority; Eggs were cooled down to 65F and covered tight and placed in the walk-in cooler. Two trays of hamburger patties were cooled down to 50F and covered tight in the walk-in cooler. Food items must not be covered until the food reaches 41F or below. Food items must be cooled by using the following methods; placing foods into smaller portions; adding ice as an ingredient; placing food into an ice bath; using heat transfer equipment; using rapid cooling methods; leaving food slightly covered if there is no risk of overhead contamination. CDI.. The food items were slightly covered.
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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. This was a point item on the last inspection. CDI... The shelves and dishes were cleaned.
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.
4-501.11; Core; The reach-in cold-hold unit at the grill area could not maintain food temperatures at 41F or below. All cold hold units that hold potentially hazardous food items must be able to hold foods at 41F below. All equipment must be maintained in good working condition. CDI.. The food was removed from the unit and a work order was put in for the unit.
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; Clean the gaskets on the cold -hold units. Clean the air-drying shelves. Clean out the hot holding cabinets. Clean around the cooking equipment. Equipment shall be kept free of an accumulation of 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; There were employee backpacks; jackets and other personal items stored in contact with clean dishes. There were also several food plates that were stored in food prep or storage areas. Areas designated for Employees to eat; drink must be located so that Food ; Equipment; Linens; and Single-Service items are protected from contamination. CDI.. The items were moved away from the food prep areas.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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; Salad mix was held at 58F; boiled eggs were held at 54F; sliced tomatoes were held at 54F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; There was one spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI.. The spray bottle was properly labeled.
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; Core; The ice scoop was left in the ice machine. The ice scoop must be stored out of the ice machine in-between uses. CDI... The ice scoop was placed out of the ice.
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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be they are not exposed to splash; dust; or other contamination.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Two boxes Single service gloves were stored on a handwashing sink. Single Service items must be stored so they are not exposed to splash; dust; or other contamination. CDI.. The gloves were moved away off handwashing sink.
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.
4-501.11; Core; There was a reach-in cold hold unit that could not maintain at 41F or below. All cold hold units must be able to maintain cold temperatures at 41F or below. A work order was put in the for the unit. ; 4-501.12; Core; Resurface or replace the red cutting boards that have deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and Sanitized; or discarded if they are not capable of being resurfaced
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; Clean the air drying shelves. Clean the drip pans in the hot units. Clean the speed racks and rolling carts. Clean the storage shelves. Equipment shall be kept free of an accumulation of 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.
3-501.16(A)(1) ; Priority; There was a pan of cooked onions being held at 123F. There was also three cooked pans of cauliflower that was held at temperatures that ranged from 120 to 124F. These potentially hazardous foods must be held at 135F or above. CDI.. The items were reheated to 165F. The food items not reaching 135F did not call for full points being taken on this insepction.
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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. ; 4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Clean the air drying shelves. Clean the speed racks and rolling carts. Clean out the bottom of the hold hold and cold-units. Clean the storage shelves. Clean around cooking equipment. Equipment shall be kept free of encrusted grease deposits and other soil accumulations.
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.
6-501.12; Core; Clean the ceiling tiles to remove the dust. Clean the floors in the dry storage area to remove the food debris from the floor. Physical Facilities must 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.