4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plates and metal containers stored clean had food debris and sticker residue on them. CDI: Placed in dish washing area for rewashing.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Dishes shall be stored in a self draining position that allows air drying and covered or inverted. Wet stacking dishes and dishes on top shelf over prep line stored with food contact surfaces exposed to ceiling.
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 Maintain equipment in good repair. Walk in freezer door has ice build up and make line unit leaking. Work Orders have been submitted.
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) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted chicken wings were temping between 43-44 F in the expo cooler (located on the left hand side). Also noted overfilled containers of pasta (45 F ) and raw hamburger patties (51 F) were temping above 41 F in cooler drawers. Maintain TCS foods in cold holding at 41F or less. CDI - Items either iced down or voluntarily discarded during 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.
4-501.12; Core; Observed cutting boards through out heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; Observation: Two prep refrigerators; reach in not holding proper temperature 41F or below. Panel on walk in door peeling off.
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.
5-501.113; Core; Noted side sliding door left opened on one the outside dumpster unit. Ensure dumpster sliding doors and top lids are kept closed in between use.
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.
6-501.12; Core; Observed accumulation of grime build up underneath the bulk ice machine. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
3-302.11; Priority; Raw meat stored above containers of sour cream in the walk in cooler. Store raw meats below ready to eat product. CDI- Raw Meat re-arranged in walk in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Noted container of chili mix was measuring at 116 F in the steam well unit. Product was reheated and units were adjusted up. Maintain TCS foods in hot holding at 135F or above. CDI- Item reheated.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted chicken wings were temping between 47-48 in the far left hand side stand up cooler. Noted containers of pasta were temping between 44-45 in the cooler drawer unit. Also noted containers of cut cantaloupe; slaw and ranch dressing were temping between 44-45 F in the expo top cooler. Further investigation determined the cook line prep cooler and salad station cooler were not holding temperature. Maintain TCS foods in cold holding at 41F or less. Items either discarded or cooled down in the walk in cooler. EHS shall conduct a follow up by May 29th.
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 ; Priority; The quaternary ammonium dispenser at the 3 compartment sink is dispensing quaternary ammonium above 400ppm. Sanitizer shall be mixed to within the manufacturer's tolerance range. Quat must be maintained between 200-400ppm. Sanitizer was remixed to the correct concentration. A follow-up will be conducted by REHS on May 29th.
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.
3-501.16(A)(2) Priority: Ribs are 44F and steak is 43F in the middle low boy refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The ribs and steak were moved back 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.
3-501.13 Priority foundation: Thawing ribs in standing water. Thaw food in cool running water. The water was turned on at the prep sink to thaw the ribs 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.
3-304.14(B) Wet wiping cloths on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. The wiping cloths were moved to a soiled linen container once REHS spoke to PIC. 3-304.14(B) Two wiping cloth buckets were less than 200ppm of quaternary ammonium. Hold in-use wiping cloths in properly concentrated sanitizer between uses. The sanitizer was remixed for these wiping cloth buckets.
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; Pasta is 45F; beef is 55F and shrimp is 43F in the middle flat top refrigeration unit. Keep all TCS food at or below 41F when held cold. 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.
3-304.14; Core; Wet wiping cloths on prep surfaces. Wet wiping cloths shall be held in sanitizer mixed to the manufacturer's specified concentration. The wiping cloth were placed in sanitizer or in a dirty wiping cloth container once discussed.
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.
4-501.11; Core; Middle flat top refrigeration unit is not reaching 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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; Hamburger is 53F and brisket is 57F in the low boy. Coleslaw is 43F in the front salad prep unit. Keep all TCS food at or below 41F when hedl cold. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The quaternary ammonium dispenser at the 3 compartment sink is dispensing quaternary ammonium above 400ppm. Sanitizer shall be mixed to within the manufacturer's tolerance range. Sanitizer was remixed to the correct concentration. Have sanitizer company adjust the sanitizer level. A follow-up will be conducted by REHS on May 6th.
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.
3-304.14; Core; Wiping cloth buckets have quaternary ammonium sanitizer at less than 200ppm. 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.
4-501.11; Core; Low boy and front salad prep unit are not maintaining temperatures of 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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 Observation: Parasite destruction letter is not available for the salmon being offered undercooked on menu. 3-402.12Food source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: Parasite destruction letter is not available for the salmon being offered undercooked on menu. 3-402.12; (B) If the FISH are frozen by a supplier; a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under sec. 3 402.11 may substitute for the records specified under par. (A) of this section. (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); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were 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 Priority Foundation;
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: TCS foods on prep refrigeratorsFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS foods on prep refrigerators; wait station; chef drawer not holding 41F or below. Ice was added to food products to encourage cold hold. Food products were moved from reach in wait station to prep refrigerator. Pork roasts observed at 60F in walk in. Does not appear to have been cooled properly. Pork discarded during inspection. 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.
notedCode Observation: Foods observed on the speed rack in walk in (riceFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Foods observed on the speed rack in walk in (rice; chicken wings) not provided with sufficient air space to allow for cooling. Whole roast pork found wrapped with plastic wrap and aluminum foil not cooled from previous day. CDI: Foods were rearranged for cooling or discarded if not cooled within proper time requirements. 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.
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: The thermometer in the prep left refrigerator cookline observed in back of refrigerator. Refrigeration units did not contain thermometers placed correctlyEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The thermometer in the prep left refrigerator cookline observed in back of refrigerator. Refrigeration units did not contain thermometers placed correctly; not readable or missing. Ensure that all refrigeration and heating units are equipeed with a thermometer.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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Observed fruit flies; drain flies in kitchen area and wait station areas. Establish IPM (integrated pest management) approach to eliminate the presence of these insects. Cleaning schedule for floor drains throughout; devices to trap and remove.6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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.
minorCode Observation: Avocados were stored ready for prep on the cookline refrigerator with label still affixed. Ensure all vegetables and fruits are washed before use/prep. CDI: Avocados removed to be washed. 3-302.15Other
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Avocados were stored ready for prep on the cookline refrigerator with label still affixed. Ensure all vegetables and fruits are washed before use/prep. CDI: Avocados removed to be washed. 3-302.15; Core; iolation Codes (A) Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Observed cutting boards through out heavily scored. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; Observation: Two prep refrigerators; reach in not holding proper temperature 41F or below. Panel on walk in door peeling off. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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: Observed water shooting out of faucet handles on dish sink. Dish sink handles no longer cut off water - Evaluate for backflow device at this connection point to protect water source/ faucet. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: Observed water shooting out of faucet handles on dish sink. Dish sink handles no longer cut off water - Evaluate for backflow device at this connection point to protect water source/ faucet. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. Priority;
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: Debris buildup in the sink trough in the restrooms. 6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. ; Observation: Covered receptacles not available in restroom for disposal of sanitary products. 5-501.17; Core; A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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 The surface seal on the floor in the wait and kitchen areas is worn off allowing for the absorption and migration of food spillsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
The surface seal on the floor in the wait and kitchen areas is worn off allowing for the absorption and migration of food spills; dirt into cement floor. Plan for resealing of concrete floor.6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair
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.