5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. In one handwashing sink a container was stored in the sink. In another handwashing sink wiping cloths were stored in another handwashing sink. CDI.. The items were moved out of 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.
minorCode 4-901.12 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
4-901.12 Wiping Cloths; Air Drying Locations (C) Wiping cloths were stored in a handwashing sink. Wiping cloths must be stored in a clean location. CDI.. The towels were placed in the dirty linen container.
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) Clean dishes must not be stored in the handwashing sink. Clean dishes must be stored in a clean location. CDI.. The items were placed at the dish machine area 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.
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 around the grill and cooking equipment. Clean the gaskets on the cold hold units. Clean equipment at a frequency necessary to eliminate build-up.
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 There was no approved hand drying device at the handwashing sink near the cooking equipment. Provide paper towels or approved alternative for hand drying at each handsink. -Pf 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.
3-302.11(A)(1) In the walk-in freezer raw meat was stored above ready-to-eat food items. Food must be stored in a manner to prevent contamination. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16(A)(2) Sliced turkey was held at 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Sliced turkey was held at 45F; Sliced tomatoes were held at 44F; Cooked shrimp was held at 46F; Sausage was held at 44F. The food items that were held out of temperature were stored in a work top cooler. Maintain TCS foods in cold holding at 41F or less. -P CDI.. The food items were cooled down to 38F before the end of the inspection. This is a repeat item but; not severe enough to take full credit.
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.
4-501.11 The work top cooler in the kitchen could not hold all potentially hazardous foods at 41F or below. Maintain equipment in good repair. CDI.. Ice was place in food grade bags and placed on the food items to bring down the temperature. A work order has been called in for this work top cooler.
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)- At the work top cooler; noted a container of sliced turkey and sliced tomato were reading above 41 F (see TCS temp log). 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. CDI- Discussed keeping the work top lid closed in between use to minimize cold air from escaping. Noted items cooled down 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.
notedCode 3-501.19 Time as a Public Health Control (P) (Pf) - Noted pooled eggs are kept on TPHC on the cook lineOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf) - Noted pooled eggs are kept on TPHC on the cook line; but eggs were not properly times stamp with discard time or time pulled for temperature control. According to facility's written procedures; eggs are held on TPHC for 4 hours. 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. CDI- Education provided; item discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 4-602.13 Nonfood Contact Surfaces (C) - At the 3 comp sinkCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) - At the 3 comp sink; noted some residue build up along the underside of the faucet nozzle. Also noted some calcium build up along the interior surface of the chemical dishmachine. Increase frequency of cleaning for notes 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.
6-501.18 Cleaning of Plumbing Fixtures (C) - Noted commodes need cleaning in the Men's bathroom. Keep all bathroom fixtures clean and 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.
6-501.12; Core; Observed some grime and residue build-up on the hard-to-reach floor spaces underneath the cook line unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.11; Priority Foundation; Observed an accumulation of black organic build-up along the interior surface of the soda gun nozzles. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold.
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; Observed food employee with long beard prepping food on the make line. 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.
4-101.11; Priority Foundation; Found a few wooden bowls (some chipped and damaged) on the edges stored for use on the utensil rack. Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; CDI- noted bowls discarded.
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: Gallon containers of opened milk are not being date marked when opened in walk in and front service refrigerator. 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Gallon containers of opened milk are not being date marked when opened in walk in and front service refrigerator. 3-501.17; (B) Except as specified in (E) - (G) of this section; refrigerated; READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked; at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours; to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded; based on the temperature and time combinations specified in (A) of this section and: Pf (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf CDI: PIC placed date marks on products during inspection.
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.
minorCode Observation: Staffing on the cook line not wearing effective hair restraints/beard restraint. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing on the cook line not wearing effective hair restraints/beard restraint. 2-402.11; Core; 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.
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 cloths not stored in a sanitizer between uses. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping cloths not stored in a sanitizer between uses. 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
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: Avocados still had affixed labels and had not been washed prior to prepping for consumption. Ensure that all fruits and vegetables are washed and labels removed before prepping for consumption. 3-302.15Other
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Avocados still had affixed labels and had not been washed prior to prepping for consumption. Ensure that all fruits and vegetables are washed and labels removed before prepping for consumption. 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observation: In use knife being stored between prep refrigerator and table between use where unclean. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use knife being stored between prep refrigerator and table between use where unclean. 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 CDI: PIC removed knife from unclean area/service.
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: Dishware and equipment containers being stored wet. 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; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. CDI: PIC separated dishware and equipment for air drying.
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: Mops are not being hung up to air dry. 6-501.16Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not being hung up to air dry. 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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.