Observation: The gaskets on the pizza prep refrigerator are torn/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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: Staff performing food production tasks are not wearing hair coverings. Ensure that all staff wear hair coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performing food production tasks are not wearing hair coverings. Ensure that all staff wear hair coverings; CDI: Hair coverings obtained by staff as corrective action. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
notedCode Observation: Dust accumulation around cieling return vents. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Dust accumulation around cieling return vents. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)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.
notedCode Observation: Meatballs (119F) and chicken (109F) on stove. CDI: Products were reheated to 189F and 193F respectively. Ensure that all foods holding hot are 135F or higher in temperature. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Meatballs (119F) and chicken (109F) on stove. CDI: Products were reheated to 189F and 193F respectively. Ensure that all foods holding hot are 135F or higher in temperature. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P
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: A written time control policy is not available for the pizza being served by slice out of temperature. The pizza has a time control label but does not have a policy writtenOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: A written time control policy is not available for the pizza being served by slice out of temperature. The pizza has a time control label but does not have a policy written; CDI: A written policy was provided for the operator during inspection. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Staff performing food production tasks are not wearing hair coverings. Ensure that all staff wear hair coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performing food production tasks are not wearing hair coverings. Ensure that all staff wear hair coverings; CDI: Hair coverings obtained by staff as corrective action. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
notedCode Observation: WIping cloths being used to wipe cutting boardsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: WIping cloths being used to wipe cutting boards; utensils and production areas (food contact surfaces) are not stored in a sanitizing agent between use. 3-304.14 Wiping Cloths; Use Limitations (C) B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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: The gaskets on the prep refrigerator are torn/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw ground beef was stored on top of cooked chicken. In order to prevent cross contamination; all raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.19 Time as a Public Health ControlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control; Establishment was holding pizza slices on time as a public health control (TPHC); but had no marking with the time. Food items being held on TPHC shall be marked with the time they were removed from temperature control so employees are aware of when the food must be discarded after a 4 hour period. CDI- PIC was educated and time mark was created.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); One spray bottle of chemical solution was found with no label. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Spray bottle was labeled as needed.
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.
3-501.13 Thawing (Pf); Raw animal food items were found thawing at room temperature. Potentially hazardous foods shall be thawed using approved thawing methods such as under cool running water; inside of refrigeration; or as a part of the cooking process. CDI- Food was placed in 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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored in a sanitizer bucket on the floor. Sanitizer buckets holding wet wiping cloths shall be stored above the floor.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoops with no handles were found being stored inside of food ingredient containers. If utensils are stored in food containers; they shall have handles that are above the food product in order to prevent potential contamination.
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); Sticker residue was found on the non food contact surfaces of metal containers. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue before/during 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.
2-201.11 (A); (B); (C); and (E); Priority; Employee health policy not available for review during inspection. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional emplyee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. EHS sent policy via email.
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.
6-301.14; Core; Hand wash signs not available in restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHs provided packet of several signs and procedures for new establishment set up.
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; Observed half and half and ground beef and onions holding above 41F.TCS foods shall be held at 41F or below.
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.
3-501.18; Priority; Observed cooked ground beef and onion; chicken parmesan; cooked chicken wings; heavy cream; open packages of turkey held overnight without date marking in the walk in. Observed no dates on housemade cooked wings and portioned containers of lasagna in freezers held without date marking. Observed no date marking for items prepared on days prior...Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated.
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.
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.