minorCode 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: There was a leak in the walk-in freezer. There was ice hanging from the equipment in the walk-in freezer. The ice was above the boxes in the walk-in freezer. (1) In a clean; dry location; (2) Where it is not exposed to 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.
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Clean dishes were stored on shelves that need to be cleaned. Store clean dishes on clean shelf. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and In a self-draining position that allows air drying; and (2) Covered or inverted.
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 gaskets on the cold hold units. Clean the storage shelves. Clean around the cooking equipment and deep fryers. Clean the bottom of the refrigerator units. Clean equipment at a 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.
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 and walls near the sinks and food prep areas. Clean the floor around the cooking equipment. Clean physical facilities at a 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.
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). There was food debris inside the bottom of refrigerators/freezer. Thoroughly clean. The sprayer head at the 3-compartment sink had build-up inside. Clean inside the sprayer head.
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 Maintain a plumbing system in good repair. The middle vat stopper at the 2-compartment sink is not holding water. Repair stopper.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Light Bulbs; Protective Shielding (C) The light fixture shield is cracked in the corner. Replace shield.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes that were stored as clean that had wet and died food debris on the dishes. All dishes and equipment stored as clean must have no food debris on the dishes. CDI.. The dishes were placed at the three compartment sink 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the airdrying process to take place. There were several 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. Clean dishes were stored on dirty shelves. 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 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 air-drying shelves to remove the debris. Clean the storage shelves. Clean the shelves in the reach-in cold hold unit. 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.
5-205.15 Maintain a plumbing system in good repair. Repair the handwashing sink near the chicken prep station. All plumbing systems must be maintain in good repair. CDI.. A work order was placed in by the manager.
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.
notedCode 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 ceiling tiles above the food prep area to remove the dust build-up. Clean the physical facilities at a frequency necessary to eliminate build-up of debris. CDI... The ceiling tiles will be clean tonight at closing.
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.
. 4-602.13;-Shelving over production areas accumulated with debris 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.
4-501.11- Noted condenser line has a significant leak in the walk-in cooler unit. Maintain equipment 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.
notedCode Observation: The floors spaces along the hard to reach spaces underneath equipment need additional cleaning unclean and has visible debris buildup. 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The floors spaces along the hard to reach spaces underneath equipment need additional cleaning unclean and has visible debris buildup. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; Observation: Grout is missing from tiles in the mop sink making not cleanable and has standing wastewater in tiles. 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.
criticalCode Observation: Chicken soup not holding 135F or higher on steamtable. 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Chicken soup not holding 135F or higher on steamtable. 3-501.16(A)(1) ; Priority; (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 par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above
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: Live roach crawling on wall behind dish machine. Dead insect in prep refrigerator. Eliminate debris accumulation creating harborage conditions. Institute an IP (Integrated Pest management) approach to eliminate roaches/other insects from facility. 6-501.111Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Live roach crawling on wall behind dish machine. Dead insect in prep refrigerator. Eliminate debris accumulation creating harborage conditions. Institute an IP (Integrated Pest management) approach to eliminate roaches/other insects from facility. 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: Three compartment sink accumulated with debris on backsplashCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Three compartment sink accumulated with debris on backsplash; basins; faucet. 4-501.14; Core; A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.
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: Shelving over production areas accumulated with debris. 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Shelving over production areas accumulated with debris. 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.
Observation: Dumpster area accumulated with grease residue. 5-501.115; 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: Hot water is not available at the hand sink at the chicken production area. 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Hot water is not available at the hand sink at the chicken production area. 5-202.12; Core;(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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 Observation: Packaged single service ready to eat foods stored under chicken production station on shelf. 3-302.11Other
Official wording
Food separated & protected
Inspector’s notes
Observation: Packaged single service ready to eat foods stored under chicken production station on shelf. 3-302.11;A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD; P CDI: Operator removed products from shelving under chicken production area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Chicken filets observed left out at room temperature without labeling and no demonstration of time when product was removed from temperature control. 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken filets observed left out at room temperature without labeling and no demonstration of time when product was removed from temperature control. 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 CDI: Products were 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.
majorCode Observation: The thermometer in the prep refrigerator in front service area was scaled for oven/hot temperature range. Replace thermometer with one that is scaled for the equipment and temperature being measured. 4-203.12Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The thermometer in the prep refrigerator in front service area was scaled for oven/hot temperature range. Replace thermometer with one that is scaled for the equipment and temperature being measured. 4-203.12; Priority Foundation; B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3oF in the intended range of use. Pf CID: Operator replaced thermometer during inspection.
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 rear entrance door is not sealed to prevent the entrance of insects and/or vermin. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door is not sealed to prevent the entrance of insects and/or vermin. 6-202.15; Core;A) Except as specified in par.par. (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
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: Staffing at front service counter performing production stasks observed wearing watches and various rings. 2-303.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing at front service counter performing production stasks observed wearing watches and various rings. 2-303.11; Core; Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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.
minorCode Observation: In use wiping clothes used for cleaning equipment not stored in a sanitizer between use. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used for cleaning equipment not stored in a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D).
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: Walls and floors under and behind equipment unclean and has visible debris buildup. 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Walls and floors under and behind equipment unclean and has visible debris buildup. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; Observation: Grout is missing from tiles in the mop sink making not cleanable and has standing wastewater in tiles. 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.