notedCode 4-501.114 Priority: Chlorine sanitizer is less than 50ppm in a spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-The sanitizer was adjusted to the correct concentration. 4-601.11 (A) Priority foundation: Knives stored with meat debris. Equipment and food contact surfaces and utensils shall be clean to sight and touch. CDI- The knives were taken back to the 3 compartment sink to be washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Priority: Chlorine sanitizer is less than 50ppm in a spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-The sanitizer was adjusted to the correct concentration. 4-601.11 (A) Priority foundation: Knives stored with meat debris. Equipment and food contact surfaces and utensils shall be clean to sight and touch. CDI- The knives were taken back to the 3 compartment sink to be washed; rinsed 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.
3-501.16(A)(2) Priority: Steaks are between 42-48F in the beef refrigerator case. Maintain TCS foods in cold holding at 41F or less. CDI-The beef in the meat case 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.
notedCode 4-903.11(A)(C) Single service meat trays are stored on the floor. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Single service meat trays are stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Single service trays had meat debris and residue on them. Single service items must be stored in a manner to prevent contamination. CDI-The meat trays were put on shelving during the inspection.
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.
6-501.12; Core; Cleaning of the floor needed in the walk-in cooler. 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 3-302.11 (A)(2) Priority: Raw chicken wings stored above pork in the walk-in cooler. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority: Raw chicken wings stored above pork in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-The chicken wings were placed in the chicken walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114 Priority: Chlorine sanitizer is less than 50ppm in a spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-The sanitizer was adjusted to the correct concentration.
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; Cleaning of the floor needed in the walk-in cooler. 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.
3-501.16(A)(2) Priority: Sausage is 42F and beef is 42F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. The thermostat was turned down to 39F.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled sanitizer in a spray bottles. Label working containers of toxic materials such as cleaners and sanitizers. The sanitizer was 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.
2-102.12 (A) Nobody on site is a certified food safety manager. Core: The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
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.
notedCode 4-601.11 (A) Priority foundation: Knives stored with food debris. Equipment and food contact surfaces and utensils shall be clean to sight and touch. The knives were taken back to the 3 compartment sink to be washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Priority foundation: Knives stored with food debris. Equipment and food contact surfaces and utensils shall be clean to sight and touch. The knives were taken back to the 3 compartment sink to be washed; rinsed and sanitized. 4-501.114 Priority: Sanitizer is less than 50ppm of chlorine in a spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. The sanitizer was remixed to the correct concentration.
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 7-201.11 Priority: Toilet bowl cleaner is stored next to meat trays. Store chemicals such as cleaners away from clean equipmentChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Priority: Toilet bowl cleaner is stored next to meat trays. Store chemicals such as cleaners away from clean equipment; food; linen and single service articles. The toilet bowl cleaner was moved away from the above areas.
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.
4-302.12 Priority foundation: A functioning metal stem thermometer that reads from 0-220F is not provided. Provide a metal stem thermometer that reads from 0-220F. Provide this thermometer by June 1st.
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 2-303.11 Core employees that are handling meat are wearing bracelets and a ring. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Core employees that are handling meat are wearing bracelets and a ring. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P An employee handled raw turkey wings and touched other items in the meat market without washing his hands. Another employee was cutting raw bacon and then went on to touch the phone and door handles without washing his hands. Employees must wash their hands after handling engaging in activities that can contaminate their hands. CDI.. The employees were instructed on when proper handwashing is to take place. The employees were properly washing their hands before the end of the inspection.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. A meat cutting band saw last used yesterday had dried meat debris on the saw. Dirty knives were stored in the knife holder. All equipment stored as clean must be clean to sight and touch. Clean the equipment at least every 4 hours. This has been a repeat item on the last few inspections. CDI.. The items were cleaned during the inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P The sanitizer bottle was showing 0 chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. CDI.. The sanitizer was remade and corrected to 200 parts per million.
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 7-201.11 Separation - Storage (P) Glade Air FreshenerChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Glade Air Freshener ; alcohol and other items were stored in the same container as the meat labels. Some of the labels are placed inside the packages and some are on the outside of the meat packages. The labels must be stored in a manner to prevent contamination. CDI.. The items were removed from the and placed away from the labels.
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 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) There were a few wet towels stored on work surfaces. Once towels get wet the towels must be placed in a sanitizer solution . Once the towel becomes dirty they must be 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.
notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Single service items were stored on dirty surfaces. Single service trays had meat debris and residue on them. Single service items must be stored in a manner to prevent 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.
4-501.11 Maintain equipment in good repair. The air curtains on the indoor walk-in freezer are torn or missing. Equipment 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.
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) The outside of the knife holder has some residue build-up. Clean the storage shelves. Equipment must be free of an accumulation of dust; dirt; food residue and other debris. Increase the cleaning frequency of theses items.
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.
5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. There was one lid on the recycle unit that was broken and needs to be replaced. 5-501.114 Using Drain Plugs (C) The dumpster and the recycle unit were both missing dumpster plugs. All dumpster and recycle units must have a drain plug.
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.
3-101.11; Priority; There were two packs of smoked turkey wings that had mold on them. Food items must be safe and unADULTERATED. CDI.. The turkey wings were placed in the trash can by the manager on duty.
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.
4-601.11 (A); Priority Foundation; There were some knives in the knife holder that were stored as clean that had dried meat debris on the knives. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The knives were placed at the three compartment sink 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; There were several spray bottles of sanitizer were not labeled. Working containers used for storing Poisonous or Toxic Materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material in the bottle. CDI... The spray bottles were labeled.; 7-204.11 ; Priority; The sanitizer solution was well above 200 parts Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The sanitizer was corrected to 100 parts per million.
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.
3-304.14; Core; The were several wet towels stored on work surfaces. Once towels get wet the towels must be placed in a sanitizer solution. Once the towels get dirty they must be 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.
4-501.11; Core; The air curtains on the indoor walk-in freezer are torn or missing. Equipment 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.
4-601.11 (A); Priority Foundation; [Repeat] Meat cutting band saw last used yesterday was observed with dried on food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - equipment cleaned. *Clean equipment at least every 4 hours. This has been mentioned on the last three inspections. Great improvement from the last 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.
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; Smoked turkey legs in the display case were 43F. Raw chicken legs and thighs in the display case were between 41-45F. TCS/hazardous items that are cold holding shall maintain 41F or less. CDI- items were removed from the shelf to cool down. Make sure to monitor the temperatures of the display cases more closely.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Several spray bottles of sanitizer were not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- bottles labeled.
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; Core; [Repeat] The air curtains on the indoor walk in freezer are torn or missing. Equipment 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.
6-501.16; Core; Mop heads hanging to dry were being hung handle side down. 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.
2-401.11; Core; An employee beverage was observed being stored on top of boxes of hoop cheese. Employee's may drink from closed beverage containers if they are handled and stored in a manner that prevents possible contamination of facility items. Store employee drinks on a low shelf and away from food and clean equipment.
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.
4-501.114; Priority; The sanitizer in the spray bottle was 0ppm. A chlorine sanitizer shall be between 50-100ppm. CDI- sanitizer bottle was remade and tested at 50ppm.; 4-601.11 (A); Priority Foundation; [Repeat] Meat cutting equipment last used yesterday was observed with leftover food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - equipment cleaned. *Clean equipment at least every 4 hours. This has been mentioned on the last two inspections.
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 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; [Repeat] The inside walk-in cooler has an ambient air temperature of 46F. Several meats found to be holding between 44-46F. The display cases had a few meats stacked too high. Temperatures ranged between 42-44F. Cases of hoop cheese with labels indicating to keep refrigerated was sitting on the shelf at 59F. TCS/hazardous items that are cold holding shall maintain 41F or less. Verification Required- EHS will return on Friday; December 15; 2023 to verify temperatures. **This has been an issue on the last 3 inspections.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11; Priority; Ointments observed being stored inside of a meat packing tray along with other meat packaging trays. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- medicine removed.; 7-204.11 ; Priority; A spray bottle of Clorox with Tilex (mold & mildew cleaner) is being used on food contact surfaces. This product has additional chemicals not suitable for food contact surfaces and additional warnings. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- chemical was immediately removed from the kitchen and education given on why this chemical is not acceptable as a sanitizer for food contact surfaces.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; [Repeat] Ice and condensation found leaking onto food products in the inside walk-in freezer. Food may not be stored under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed. Remove the ice from these food items and move food away from lines that are dripping water.; 3-305.11; Core; Boxes of food stored on the floor in the inside walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; [Repeat] Raw meat debris and residue observed on clean meat packing trays. Meat packaging trays observed on the floor in the kitchen area as well as in the outside storage shed. Single-service and single-use articles shall be stored where they are not exposed to splash; dust or other contamination and at least 6 inches above the floor. *This was mentioned on the last two inspections.
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; Core; [Repeat] Cutting boards are heavily worn and in need of replacement or resurfacing. 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. ; 4-501.11; Core; The indoor and outdoor walk in freezer has ice accumulation along the doorways and along the condenser lines. The air curtains on the indoor walk in freezer are torn or missing. Equipment 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.
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; Cleaning needed of cutting board frames; insides of equipment; display cases; storage carts; shelving units; fan guards in the walk-ins and knife holders. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase the cleaning frequency of these items.
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; Cleaning of the floors and walls needed throughout around/behind equipment and floors in the walk-ins. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee personal items; (hats; deodorant; etc.) were observed on the shelf with clean meat packaging trays. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.