4-601.11 (A); Priority Foundation; Observed a few greasy baking pans; encrusted build-up; stored as clean on the utensil storage rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled pans returned for cleaning. 4-703.11(B) Noted hot water only reaching up to 153 F at the high temp dish machine. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. VR- Ecolab contacted to adjust high temp dish machine.
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.
3-304.14(D) Noted Sink and Surface Sanitizer solution reading below 272 ppm DDBSA for some of the sani-buckets. Maintain Sink and Surface solution between 272 700 ppm DDBSA. CDI- Sanitizer remixed to 272 ppM
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.
4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched and stained cutting board at the produce prep station. Cutting surfaces must be smooth easily cleanable to minimize the risk of bacterial growth and cross contamination. Replace cutting board. Repeat
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 5-205.15- The floor drain near the high-temperature dish machine are draining slowly. Also noted handwash sinkWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15- The floor drain near the high-temperature dish machine are draining slowly. Also noted handwash sink; near the front make line is slow to drain. 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.
notedCode 3-501.16(A)(2) - A speed rack containing fried chicken wings and buffalo wings was found in the kitchen hallway. These TCS (Time/Temperature Control for Safety) items were measured at 50-52 F. In Meat Cooler #1Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) - A speed rack containing fried chicken wings and buffalo wings was found in the kitchen hallway. These TCS (Time/Temperature Control for Safety) items were measured at 50-52 F. In Meat Cooler #1; a container of raw ground beef was observed at 44-45 F. The ambient temperature in Meat Cooler #2 was recorded at 45 F.CDI- Chicken wings were discarded. Raw beef placed in meat cooler #2.
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 pans of baked fishOther
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 pans of baked fish; pot roast and fried chicken are being held past their 4 hour discard time. Facility has written procedures to hold TCS items for maximum of 4 hours on their hot and cold buffet lines. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI- Items discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-501.111 Controlling Pests (Pf)- A live roach was observed near the deep fryer unit. According to the Person in ChargePests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf)- A live roach was observed near the deep fryer unit. According to the Person in Charge; the facility receives pest control service from Orkin Pest Control 3-4 times per month. The most recent treatment was conducted earlier this morning; prior to the inspection. The premises must be maintained free of insects; rodents; and other pests. CDI- Education provided on proper pest monitoring and the importance of detailed cleaning; particularly around the floors and casters of cook line equipment.
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.
3-304.14(D) Sanitizer solutions in multiple buckets along the hot line stations were observed to be soiled with visible debris. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
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.
4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched and stained cutting board at the produce prep station. Cutting surfaces must be smooth easily cleanable to minimize the risk of bacterial growth and cross contamination. Replace cutting board. Repeat 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted ambient for the meat cooler #1 was 44 F during time of inspection. Discussed adjusting the temperature on the noted meat cooler or having a technician assess and repair meat cooler #1. Maintain all equipment in repair. Person in charge had technician onsite to complete repairs during inspection.
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 4-501.14 - Noted an accumulation of residue build up along the rinse vat of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 - Noted an accumulation of residue build up along the rinse vat of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Ensure staff wash and sanitizer 3 compartment sink prior to use. CDI- Education provided.
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; Core; Detailed cleaning is needed around the wheels and sides of the deep fryer units; where a heavy buildup of grease was noted; including inside the fryer cabinets. Additional cleaning was also discussed for the following areas: the underside of the scrap sink faucet nozzle; the top surface of the high-temperature dish machine; the prep sink and sideboard of the meat prep area; and the exterior surface of the meat slicer.
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 5-205.15- The floor drain near the high-temperature dish machine is draining slowly. AdditionallyWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15- The floor drain near the high-temperature dish machine is draining slowly. Additionally; repairs are needed for the drain lines near the dish machine and beneath the three-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.
notedCode 6-501.11 Core: 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Core: 6-501.11; Core; Epoxy floor in the dish room is worn. Physical facilities shall be maintained in good repair. This is a repeat item. 6-501.12 Cleaning; Frequency and Restrictions (C)- Noted detail cleaning needed for the walls in the mop sink area. Also need to clean to hard-to-reach floor spaces underneath the cook line and hot hold equipment. Discussed pulling out equipment with wheels to clean the hard to reach floor spaces. Increase frequency of cleaning.
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
6-303.11 Intensity - Lighting (C)- Noted lights are blown out above the deep fryer station. Replace out blown light bulbs. Ensure adequate lighting available throughout the facility.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Pan of rice was measuring between 93-100 F in the hot hold box. Noted rice was cooked less than 2 hours prior to inspection. Maintain TCS foods in hot holding at 135F or above. CDI- Items reheated to 165 F and place in the lower half of hot holding box.
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 Cutting Surfaces (C)- Need to replace the deeply scratched and stained cutting board at the produce prep station. Cutting surfaces must be smooth easily cleanable to minimize the risk of bacterial growth and cross contamination. Replace cutting board.
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 - Observed a slow leak coming from the drain line on the handwashing sink near the meat grill station. Also noted floor drain near the high temp dishmachine is slow to drain. Maintain a plumbing system in good repair. Clear noted drain and repair drain line on noted handwashing sink.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11: Unlabeled cleaner in two spray bottles. Label working containers of toxic materials such as cleaners and sanitizers. The cleaners were 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.
minorCode 6-501.11 Core: 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Core: 6-501.11; Core; Epoxy floor in the dish room is worn. Physical facilities shall be maintained in good repair. 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.
3-501.16(A)(1) ; Priority; Sweet potatoes are 131F in the hot holding cabinet. Keep all TCS food at or above 135F when held hot. The sweet potatoes were voluntarily discarded.
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.
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; Banana pudding is 43F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The banana pudding 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.
4-501.11; Core; Torn gasket on the upright freezer that has shrimp in it. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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.
5-501.115; Core; Grease on the dumpster pad. 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. This is a repeat item .
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.
6-501.11; Core; Epoxy floor in the grill; fry prep and dish room is worn. Physical facilities shall be maintained in good repair. ; 6-501.11; Core; Water is leaking from the ceiling in the dry storage area. 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.
5-501.115; Core; Grease observed on the dumpster pad. 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.
5-202.12; Core; Hand sink in the meat prep room is 90F. A handwashing sink shall be equipped to provide water at a temperature of at least 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.
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; Fish is 50F in the prep area. Keep all TCS food at or below 41F when held cold. The fish was placed on ice and placed in the upright refrigeration unit.
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.
4-602.13; Core; Inside of the ovens have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.