6-301.11 Handwashing Cleanser; Availability (Pf) The handwashing sink in the main cooking station did not have any hand soap available at the hand sink. All handwashing sink must be provided with liquid; bar; or powder soap. CDI... Hand soap was placed at the handwashing sink. 6-301.14 Handwashing Signage (C) There were several handwashing sink that did not have a handwashing sign posted at the handwashing sink. All handwashing sinks must have a sign or poster at the sink to indicate where employees are to wash their hands. CDI.. Several hand signs were given to the manager on duty.
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.
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean that were very greasy to the touch. There were several dishes stored as clean that had wet as clean that had wet and dried food debris on the dishes. Dishes stored as clean must be free of wet and dried food debris. Dishes stored as clean must be free of all grease residue. CDI... The dishes were placed back at the three compartment sink to be washed again. This is a repeat item.
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 3-501.16 (A)(2) Cooked pasta was held at 56FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Cooked pasta was held at 56F; Heavy whipping cream was held cold at 53F; cooked macaroni noodles were held cold at 54F. These potentially hazardous food must be held cold at 41F or below. CDI... The food items were placed the trash by the manager on duty.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. Dishes must be stacked in a manner that allows the air-drying process to take place. 4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes were stored on a wall that the in insulation from the wall as exposed and touching the dishes that were stored as clean. Clean dishes must be stored in manner to prevent contamination. Clean dishes must be stored in a clean 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 5-205.15 System Maintained in Good Repair Repair the leak the three compartment sink. A PLUMBING SYSTEM shall be: (A) Repaired according to LAWWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 System Maintained in Good Repair Repair the leak the three compartment sink. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair.
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.
minorCode 6-201.16 Walls and Ceilings shall be smoothCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.16 Walls and Ceilings shall be smooth; nonabsorbent; and EASILY CLEANABLE. Replace the broken floor covers throughout the kitchen. Repair the wall in the dish storage area the insulation is exposed and touching the clean dishes. Physical Facilities must be in good repair and easy to 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.
5-205.11 (B) There was a cup and other items in one of the handwashing sinks. A handwashing sink may not be used for purposes other than handwashing Pf. CDI. The cup and items were moved out of the sink. 6-301.12 Hand Drying Provision (Pf) There was one handwashing sink that did not have a hand drying provision. All handwashing sinks must be provided with an approved hand drying provision. CDI.. Hand towels were placed 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.
4-601.11(A) There were some dishes that were stored as clean that were greasy to the touch. There were some dishes stored as clean that had food debris on the dishes. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.. The dishes were placed back at the dish machine area 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.
notedCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were several dry food items that were not labeled. Working containers holding Food or Food ingredients that are removed from their original packages for use in the kitchen such as cooking oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were several dry food items that were not labeled. Working containers holding Food or Food ingredients that are removed from their original packages for use in the kitchen such as cooking oils; flours; herbs; potato flakes; and sugar must be properly labeled. Food that are not easy to identify must be properly labeled. This is a repeat item but not severe enough to take full credit. CDI... The food items were properly labeled.
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.
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 some dishes that were stacked wet. 4-903.11 (A) 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. There were some jackets and a cell phone stored with clean dishes. CDI.. The jackets and cell phone was moved away from the dishes. The dishes were placed at the dish machine to be washed again.
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 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 around the cooking equipment. Clean the physical facilities must be cleaned at frequency necessary to remove 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
6-501.110 Using Dressing Rooms and Lockers (C) There were several coats stored on the shelves with clean dishes. There was one cell phone stored on a plate. Provide a locker room or storage area for employees to store their personal items. CDI... The coats and cell phone were moved away from the dishes. The dishes were placed at the dish machine to be washed again.
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.
notedCode 5-205.11 (B) In one handwashing sink there was a cup and an apron stored in the handwashing sink. In another handwashing sink there was onionsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) In one handwashing sink there was a cup and an apron stored in the handwashing sink. In another handwashing sink there was onions; lettuce and cilantro debris in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI.. The items were moved out of the handwashing sink. The other handwashing sink was cleaned out.
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 3-302.11 (A)(2) Homemade tortillas were stored on top of raw bacon. Cooked pasta was stored below raw bacon. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Homemade tortillas were stored on top of raw bacon. Cooked pasta was stored below raw bacon. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. CDI... The food items were placed in the correct final cook temperature arrangement. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Uncovered ready-to-eat food items were stored under shelves that had food debris on them. Food must be stored in a manner to prevent contamination. CDI.. The food items were covered up.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17 There was some cooked chicken wings that were not date marked. This food item must be date marked. The date marking can be the consume by or preparation date. The food item will have a 7 day shelf life since all cold-hold units must be maintained at 41F or below. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI.. The food item was date marked.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1) The sushi rice had approved written procedures but the rice was not labeled with the discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P CDI.. The rice was labeled with the discard time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) There was cough and pain medications stored with food and single-service items. All medications and toxic materials must be stored away from food and food prep items. CDI... The food items were placed in the trash can by the manager.
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.
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf There was no thermometer in the cold hold unit that held the homemade ranch dressing. All units that hold potentially hazardous foods must have an accurate thermometer in the unit. CDI... A thermometer was placed in the 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 3-602.11 Food Labels (Pf) There were several dry food items that were not labeled. Foods that are not easy to recognize such as dry pasta and rice must be properly labeled with the common name of food item in the container. Working containers holding Food or Food ingredients that are removed from their original packages for use in the kitchen such as cooking oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-602.11 Food Labels (Pf) There were several dry food items that were not labeled. Foods that are not easy to recognize such as dry pasta and rice must be properly labeled with the common name of food item in the container. Working containers holding Food or Food ingredients that are removed from their original packages for use in the kitchen such as cooking oils; flour; herbs; potato flakes; and sugar must be properly labeled. CDI... The food items were labeled.
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 3-305.11 There was a pot of cooked corn on the cob and red sauce stored uncovered on the floor. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 There was a pot of cooked corn on the cob and red sauce stored uncovered on the floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI.. The food items were placed on shelves.
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.
4-501.12 There were several cutting boards that had deep cuts and grooves on both sides of he boards. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. CDI... The Manager on duty put in an order for new cutting boards.
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 paper towels a the hand sink in the women's restroom and at the hand sink in the employee restroom. Provide paper towels or approved alternative for hand drying at each hand sink. 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)(2) Priority; Shrimp is 49F and chicken is 44F in the grill drawer refrigeration unit. Maintain TCS foods in cold holding at 41F or less. Ice was added to the shrimp and chicken.
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 the kitchen prep refrigeration unit. Provide thermometers 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.
4-901.11 Some metal food containers and bowls are stacked wet. Air dry food containers/bowls before stacking them or cross stack them. The food containers and bowls were re-arranged 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.
5-205.11 (A) Priority foundation: A broom is blocking access to a hand sink in the rear prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The broom was moved away from the hand 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.
4-302.12 Priority foundation: No thermometer in upright refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. Provide a thermometer by December 26th.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Core: 3-305.11; Core; Mussels and vegetables have ice build up on them in the walk-in freezer. Food shall be stored to be protected from splash; dust or other contamination.
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.
5-205.15 : Core: Leaking faucet at the 3 compartment sink. Maintain a plumbing system in good repair.
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.
3-501.13 ; Priority Foundation; Thawing shrimp on the prep table. Thaw TCS food under cool running water; under refrigeration at 41F or in the microwave as park of the cooking process. The shrimp was placed under cool running water once REHS spoke to PIC .
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; Opened bags of bread crumbs; garlic; salt and pepper in the dry storage room. Food shall be stored to be protected from splash; dust or other contamination. The above food was placed in containers with lids once REHS spoke to PIC.
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; A wiping cloth bucket has less than 50ppm of chlorine. Wiping cloths shall be stored in sanitizer solution mixed to the manufacturer's specified concentration(50-200ppm for chlorine). 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.
5-205.15; Core; The cold water faucet is not working at the hand sink at the drink station. The hot water faucet is leaking at the 3 compartment sink. Plumbing shall be maintained in good repair.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No vomiting or diarrheal clean up procedures provided. The food establishment shall have written procedures for vomiting or diarrheal clean up events. REHS emailed PIC copy of the clean up procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11; Priority Foundation; Hand washing sink was used to fill up wiping cloth bucket. A handwashing sink may not be used for purposes other than handwashing. REHS spoke to PIC about this.
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.
3-302.11; Priority; Raw chicken is stored above cheese in the grill refrigeration unit. Raw chicken stored next to beef in the grill refrigeration unit. Store food according to final cook temperatures. The food was re-arranged once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility hold sushi rice on time as public health control (TPHC) however; no written procedures for TPHC available onsite. Sushi rice is not time stamped. According to PIC; rice is held for 4 hours then discarded. Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin or end times. All food not sold by the end of 4 hours shall be discarded. Sushi rice was time stamped once REHS spoke to PIC. Verification visit will be made by May 19th for TPHC written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Unlabeled bottles of bleach and sanitizer. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name. The above bleach and sanitizer was labeled once REHS spoke to PIC.
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.
notedCode Observation: Fish being offered in the ceviche is offered in raw form without parasite destruction. 3-402.11Food source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: Fish being offered in the ceviche is offered in raw form without parasite destruction. 3-402.11;(A) Except as specified in par. (B) of this section; before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P (B) Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed. CDI: Operator removed uncooked item from menu offering. Discussed utilizing tune species and/or heat treatment.
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 Observation: Cheese queso observed improperly cooled from previous day. Temperature observed was 51FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cheese queso observed improperly cooled from previous day. Temperature observed was 51F; and 54F from two separate bins in walk in. 6 inch pans observed full not covered did not allow for continuous cooling. 3-501.14; Priority; (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature; such as reconstituted FOODS and canned tuna. P CDI: Product was discarded during inspection. Cooling methods to be changed for this product to include shallower product fill on pans and monitoring.
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 Observation: Pans that were used to cool queso were overfilled disallowing for products to cool rapidly. Ensure that pans are half full and staffing are monitoring to evaluate cooling process to determine critical limits are met. 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Pans that were used to cool queso were overfilled disallowing for products to cool rapidly. Ensure that pans are half full and staffing are monitoring to evaluate cooling process to determine critical limits are met. 3-501.15;(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI: Operator discarded product during inspection and observations were discussed to modify cooling methods with oversight form staff; monitoring temperatures.
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 Observation: Prep refrigerators were missing thermometers. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Prep refrigerators were missing thermometers. 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.
minorCode Observation: The prep table next to the hand sink on the cook line does not have a splashguard on one side allowing for splash out to occur on the production table. Install a splashguard or remove table and provide 18 inches of space from the sink top. 3-307.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: The prep table next to the hand sink on the cook line does not have a splashguard on one side allowing for splash out to occur on the production table. Install a splashguard or remove table and provide 18 inches of space from the sink top. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.; Observation: Cooked vegetables (broccoli; cauliflower); raw oysters and crawfish observed in standing ice/water undrained. Ensure that if ice is used as an exterior coolant that these products are kept drained and free of standing water. 3-303.12; Core;((B) Except as specified in (C) and (D) of this section; unPACKAGED FOOD may not be stored in direct contact with undrained ice CDI: Products were removed from ice and water mixture.
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.
minorCode Observation: Utensils to prepare guacomole are being stored in standing water at room temperature. Discontinue this practice. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Utensils to prepare guacomole are being stored in standing water at room temperature. Discontinue this practice. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (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). CDI: Operator removed utensils form water.
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: Equipment (prep bins; bowls) were wet stacked on the drying shelves. (*Provide additional space for air drying such as a shelf) 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; CDI: Operator removed equipment and utensils for air drying; discussed with staff.
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 hose installed to replace spigot for the sanitizer basin on the three compartment sink is not approved. Return the spigot to the faucet. Consider a spray wand installed above the spigot on the dish basin of sink. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The hose installed to replace spigot for the sanitizer basin on the three compartment sink is not approved. Return the spigot to the faucet. Consider a spray wand installed above the spigot on the dish basin of sink. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. CDI: Hose was removed for corrective action. Additional sinks and dish machine is available. Provide corrective action for plumbing repair.
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.
Observation: Extra boxes; furniture items and equipment store din dumpster coral and exterior of building removed. Ensure all fo these areas are kept clean and do not provide harborage conditions. -501.115; Core; 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.
minorCode Observation: The lighting over the expo window and production area behind grill are burned out. Replace light bulbs. 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting over the expo window and production area behind grill are burned out. Replace light bulbs. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
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.