Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) There was a container of lettuce and sliced tomatoes that was not covered in a cold hold unit. Food must be stored in manner to prevent contamination. CDI.. The food items were covered during the inspection.
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.
notedCode 4-501.14 The sanitize compartment of the three compartment sink had fresh sanitizer in the compartment. The sanitize compartment needed to be cleaned. 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 The sanitize compartment of the three compartment sink had fresh sanitizer in the compartment. The sanitize compartment needed to be cleaned. 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. CDI.. The sanitize compartment was cleaned during the 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.
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 shelves in the walk-in cooler to remove the build-up of debris. Clean the display cases to remove the build-up of debris. Clean equipment at 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.
notedCode 2-401.11 (A) There was an employee drink without a lid stored above the food prep area. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) There was an employee drink without a lid stored above the food prep area. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI... The employee drink was placed in the trash can by the manager on duty.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) There was one spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI... The item in the spray bottle was poured out by the manager on duty.
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.
4-501.11 Maintain equipment in good repair. There was ice build up on the floor of the reach-in cold hold unit. There was ice build-up on the gaskets and around the doors of the reach-in unit. All food service equipment must be in good repair and easy to 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.
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 around the oven and grill area to remove the food build up. Clean the bottom of the reach-in freezer unit to remove the ice build-up. Equipment must be cleaned at a frequency necessary to prevent 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.
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 floors near the food prep areas to remove the food debris. Clean the physical facilities at a frequency necessary to prevent 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.
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 overfilled containers of sliced tomato were measuring between 43-45 F for cold holding (see temp log). Maintain TCS foods in cold holding at 41F or less. CDI- food divided into two containers and cooled down.
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.
4-204-112; Priority Foundation; Noted ambient air thermometer missing for the walk-in cooler and front end display case cooler unit. 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. CDI- Ambient thermometer placed inside both units.
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.
5-501.115; Core; Excess debris and litter piled on the ground behind the outside dumpster unit. 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.
4-602.11; Priority Foundation; Noted food employee wiped down slicer with sanitizer but did not thoroughly clean noted slicer before applying sanitizer. Observed food debris still stuck to the grinder panel above the slicer after staff sanitized slicer unit. Discussed cleaning and sanitizing slicers; cutting boards and in-use knives every 4 hours. 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.
3-501.17; Priority Foundation; Found a container of tuna salad with two inconsistent date marking labels posted on container. Noted one side of container dated for 6/24 and the other side of the container dated for 6/30. Ensure proper date used to label TCS items. Also ensure container thoroughly cleaned and sanitized (with old date marking labels removed) before use. CDI- Education provided. Appropriated date label used.
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.
4-204-112; Priority Foundation; Noted ambient air thermometer missing for the rear prep cooler and front end display case cooler unit. 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. CDI- Ambient thermometer placed inside both units.
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.
2-402.11; Core; Staffing preparing sandwiches; packaging food; cleaning and washing equipment/utensils not wearing an effective hair restraint. Visors are being worn which do not cover hair. A visor can be worn with hair net or different hair covering can be provided. 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.
5-501.19; Core; Noted handwashing sinks missing trash can units. The closet trash cans were hard to reach in noted facility or not within range of handwashing sinks. An area designated for REFUSE; recyclables; returnables; and; except as specified in par. (B) of this section; a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES and a public health HAZARD or nuisance is not created.
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.
majorCode Observation: The person in charge is not able to demonstrate requirements for exclusion and restriction of staffing as it pertains to reportable symptoms and diseases. 2-102.11 (C) (2)Permits, training, and postings
Observation: The person in charge is not able to demonstrate requirements for exclusion and restriction of staffing as it pertains to reportable symptoms and diseases. 2-102.11 (C) (2); (3) and (17); Priority Foundation; Based on the RISKS inherent to the FOOD operation; during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention; application of the HAZARD Analysis and CRITICAL CONTROL POINT principles; and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf (17) Explaining how the PERSON IN CHARGE; FOOD EMPLOYEES; and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf CDI: Education provided to operator during inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode Observation: Pans of tuna salad being placed in deli display to cool - Observed at 46F. The deli display refrigerator cannot be used to cool food products due to usage. This is a repeat observation. 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Pans of tuna salad being placed in deli display to cool - Observed at 46F. The deli display refrigerator cannot be used to cool food products due to usage. This is a repeat observation. 3-501.15;(B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged i n 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. Core; CDI: Tina salad was moved to walk in refrigerator. Person in charge was aware of production time which allowed for 45 additional minutes for completion of cooling requirements.
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: Staffing preparing sandwichesEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing preparing sandwiches; packaging food; cleaning and washing equipment/utensils not wearing an effective hair restraint. Visors are being worn which do not cover hair. A visor can be worn with hair net or different hair covering can be provided. 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: Staff are not placing wiping clothes used for wiping food/non food cntact surfaces in a sanitizer between use. Spills on production countersCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Staff are not placing wiping clothes used for wiping food/non food cntact surfaces in a sanitizer between use. Spills on production counters; cutting boards; knives and slicers are being wiped with dry clothes that are placed on hooks behind the counter. 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: The metal sheeting on the walk in is beginning to oxidize (rust). The hood filtration system is separating from the stainless steel wall covering creating gapping. This can be readjusted and resealed. The lights in the hood system are blinking/burned out - Replace lighting bulbs. 4-501.11Cleaning and sanitizing
Observation: The metal sheeting on the walk in is beginning to oxidize (rust). The hood filtration system is separating from the stainless steel wall covering creating gapping. This can be readjusted and resealed. The lights in the hood system are blinking/burned out - Replace lighting bulbs. 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. ; Observation: The thermometer on the walk in refrigerator is in poor repair and no longer readable. 4-502.11(A) and (C); Core; C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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: Buildup observed in the corners of food prep sink basin. Additional buildup on backsplashCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Buildup observed in the corners of food prep sink basin. Additional buildup on backsplash; under drain boards at warewash sink. 4-501.14; Core; 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.