notedCode 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 were greasy to the touch. All equipment stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the dish machine area to be washed again. This is a repeat item butCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
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 were greasy to the touch. All equipment stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the dish machine area to be washed again. This is a repeat item but; not severe enough to take full credit.
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 4-203.12 Temperature Measuring DevicesEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) There was a unit that hold potentially hazardous foods that had no thermometer in the unit. 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.
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 several dishes that were stack wet. This is a repeat item
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 storage shelves. Clean the gaskets ion the cold-hold unit. Clean around the stove and grill top. Clean around all cooking equipment. Clean equipment at frequency necessary to eliminate 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 all sinks and food prep areas. Clean physical facilities at a frequency necessary to eliminate the build-up of 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.
4-601.11(A) There were a few dishes stored as clean there were greasy to the touch. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed back at dish machine 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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A container of sirloin steaks that was being held at 54F. There was a container of ribeyes that was held at 56F. These potentially hazardous foods must be held cold at 41F or below. CDI... The food was placed in the trash by the manager.
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.
3-304.12 (F) In-use dishes were stored in water that had the temperature of 118F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI.. The water was reheated to 135F>
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 4-903.11 (A) Clean dishes were stored in containers that had debris in bottom of the container. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Clean dishes were stored in containers that had debris in bottom of the container. 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. CDI.. The dishes and the containers were placed at the dish machine to be washed.
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.
4-501.12 Cutting Surfaces (C) Replace or resurface the cutting boards that had deep cuts on both sides of the board. Surfaces such as cutting boards and block that have deep cuts and grooves that can not be easily cleaned must be resurfaced or replaced.
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 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 chef drawers refrigerators. Clean under the grill and around the cooking equipment. Clean the gaskets on the cold hold units. Equipment must be cleaned at a frequency necessary to preclude the 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.
2-402.11; Core; Employees that are handling food are not wearing hair restraints. Employees that handle food shall wear hair restraints such as hats; visor or hair nets. Employees put on hair nets once REHS discussed this with the PIC.
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.
4-501.12; Core; Cutting board on the main prep refrigerator is heavily scratched. Cutting boards that are subject to scratching or scoring shall be resurfaced or discarded if they are no longer can be effectively be cleaned and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode Observation: Cut potatoes being fried in the fryer and used for skillet bakes are being left in fryer basket and/or transfer to bowl on top of skillet holder where they are unable to hold hot at 135F or above. A TPHC policy was discussed during inspection.3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cut potatoes being fried in the fryer and used for skillet bakes are being left in fryer basket and/or transfer to bowl on top of skillet holder where they are unable to hold hot at 135F or above. A TPHC policy was discussed during inspection.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 CDI: Products were discarded during inspection. (x2)
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.
minorCode Observation: The prep refrigeratorsEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The prep refrigerators; chef drawer refrigerators did not have a thermometer to monitor temperature. All refrigeration equipment must have a thermometer to monitor temperature regularly.4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;
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: Cooking staff not wearing hair restraint during production tasks on the cook line.2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Cooking staff not wearing hair restraint during production tasks on the cook line.2-402.11; Core;A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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 for food contact surfaces areas were not being stored in a sanitizer of sufficient level. The sanitizer machine was not working when checked during inspection. Measured at 0ppm. Buckets also measured 0 ppm.3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes for food contact surfaces areas were not being stored in a sanitizer of sufficient level. The sanitizer machine was not working when checked during inspection. Measured at 0ppm. Buckets also measured 0 ppm.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; CD: PIC reset sanitizer dispenser and refilled all wiping cloth buckets; Quat retested at 200ppm (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: Whole avocados were on the prep refrigerator without labeled removed and rinsed prior to use. 3-302.15Other
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Whole avocados were on the prep refrigerator without labeled removed and rinsed prior to use. 3-302.15; Core; 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. CDI: This was corrected during inspection by PIC removed avocados and washde/removed labels during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: 1 dr prep refrigerator; 2dr prep refrigerator and chef drawer refrigerator unable to maintain 41F or below. Ice buildup observed in the 1 dr reach in freezer. 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.; Observation: Cutting boards on the cookline observed heavily scored. Repair or replace cutting boards so they are smooth; sealed and easily cleanable.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.
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: The staff were not using the test kit provided to determine that the sanitizing dispenser was not working properly and dispensing sanitizer. 4-501.116Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The staff were not using the test kit provided to determine that the sanitizing dispenser was not working properly and dispensing sanitizer. 4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf CD: This was corrected by educating staff and observing use of test strips by staff.
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: The following areas observed with heavy debris accumulation/feed debris: chef drawer refrigeratorsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The following areas observed with heavy debris accumulation/feed debris: chef drawer refrigerators; skillet wall older; lower shelf of prep table on cook line 4-602.13; Core; NonFOOD-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.
minorCode Observation: The dumpster refuse container did not contain a drain plug and was heavily accumulated with debris. 5-501.114Facility maintenance
Observation: The dumpster refuse container did not contain a drain plug and was heavily accumulated with debris. 5-501.114; Core; Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.
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: Floor tile in the cooking are are missing grout allowing for buildup between tiles and creating a floor that is no longer consider cleanable. Plan for grout replacement for floor. 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor tile in the cooking are are missing grout allowing for buildup between tiles and creating a floor that is no longer consider cleanable. Plan for grout replacement for 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.
3-101.11; Priority; Found a working container of moldy cherry tomatoes in the end prep unit near the cook line. Food shall be safe for consumption; unadulterated and honestly presented. CDI by disposal. CDI- Container discarded.
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.
3-501.18; Priority; Observed containers of burnt ends; pot roast; cut cantelope and prime ribs with a discard date of 10/25. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items volutarily discarded
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.
3-302.12; Core; Noted working squeeze bottles of hot sauce and other condiments not properly labeled in one of the Central Prep coolers. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
3-304.12; Core; Utensils stored in hot water were temping between 110-112 F near the dessert station. During pauses in food preparation or dispensing; food prep utensils shall be stored in hot water that measures 135 degrees F or higher.
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; Core;Multiple serving containers found stacked while still wet near the dishwashing area. Allow all dishes and utensils to completely air dry before storing.
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; Significant ice build up coating the compressor fan in the lowboy reach-in freezer unit and tall reach-in freezer unit located on the far right-hand side of the central prep area. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.; 4-501.11; Core; Handle of top door on Alto-sham hot-hold unit is loose; hanging half off; missing a screw. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the handle.
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; Detail cleaning needed for the interior surfaces of the prep coolers; cooler drawers; and exterior sides of the flat-top grill. Also noted the accumulation of sticky residue on the storage racks near the three comparment sinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase the frequency of cleaning of all pieces of equipment at the cookline and central prep area.
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.
5-501.114; Core; Drain plug missing from outside dumpster unit. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.; 5-501.16; Core; Trash can missing from the back-of house handwashing sink. A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded; or where recyclables or returnables are placed. Place trash near noted handwashing sink. ; 5-501.115; Core; Significant accumulation of old oil/grease buildup on the outside grease dumpster. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items 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.
6-201.11; Core; Noted a few broken/missing floor tiles in the mop sink area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. ; 6-501.12; Core; Observed an accumulation of grime and food debris build-up underneath the cook line equipment; bulk ice machine; and tall reach-in units. Noted sticky soda mix leaking/coating the floors underneath the cases of soda bags in the dry storage area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase frequency of cleaning within noted aresa.
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.