4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean that were greasy to the touch. There were some dishes that were stored as clean but had wet food debris on the inside of the dishes. Dishes that are stored as clean must be free of grease and food wet food debris. CDI... The dishes were placed back 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stored stacked wet.
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) Clean the storage shelves. Clean the bottom shelves in the reach-in cold hold units. Clean the vents above the food prep areas to remove the dust. Clean around the cooking equipment. Clean equipment at a frequency to remove the 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.
minorCode 6-201.17 Walls and CeilingsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.17 Walls and Ceilings; Attachments (C) The floor in the deli is pitted in several areas. Physical facilities shall be maintained 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.
notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P BBQ Chicken was held in a display case at 48FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P BBQ Chicken was held in a display case at 48F; red skin potatoes were held cold at 47F; Fried chicken as held at 47F; Hot wings were held at 48F. These potentially hazardous food must be held at 41F or below. CDI.. The food items were placed in a chiller and cooled down to 41F before the end of the 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 3-501.18 There was one food item that had expired on 11/30. There was some turkey and ham that expired on 12/01. The food items were in the reach-in deli case. Once the date marking on the food has expired the food must not be offered for sale. Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 There was one food item that had expired on 11/30. There was some turkey and ham that expired on 12/01. The food items were in the reach-in deli case. Once the date marking on the food has expired the food must not be offered for sale. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI... The food items were placed in the trash can.
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.
notedCode 4-203.12 Temperature Measuring DevicesEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) There was one cold hold unit that held potentially hazardous food but the digital thermometer was not working. All units that hold potentially hazardous foods must have a working thermometer. CDI... A work order was put in for the thermometer.
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.
3-304.14(B) There were some wiping cloths that were stored wet on work surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI. The cloths were placed in a sanitizer solution when not being used before the end of 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 stove top and the oven. Clean the ceiling covers to remove the dust. Clean the storage shelves. Clean the lower shelves underneath the central prep table. Clean around all cooking equipment. Food contact surfaces of cooking equipment and pans must be kept free of encrusted grease deposits and other soil accumulations.
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 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. The floor in the kitchen is starting to pit in several areas. Physical Facilities must be maintained in good repair and easy to clean. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. The floor in the kitchen is starting to pit in several areas. Physical Facilities must be maintained in good repair and easy to clean. 6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the sinks and food prep areas to remove the debris that was on the floor. Clean the floor around the cooking equipment to remove the debris. Clean physical facilities at a 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.
4-601.11(A) There were some dishes that were stored as clean that had food debris on the dishes. There were some disehs stored as clean that were greasy to the touch . The can opener had dried debris on the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed back at the three compartment sink to be cleaned 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.
notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fire roasted vegetable soup was holding at 98FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fire roasted vegetable soup was holding at 98F; Chicken Noddle soup was holding at 110F; Gumbolya was being held at 95F. These potentially hazardous foods must be held at 135F or above. CDI.. The soups were reheated to 165F.
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 Common Name - Working Containers (Pf) There was glass cleaner stored in a sanitizer bottle. All spray bottles must be properly labeled with the common name of the item in the spray bottle. CDI.. The spray bottle was properly labeled to indicate that glass cleaner was in the bottle.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were left in seating water. Clean dishes must be stored in a clean location. CDI... The dishes were removed from the container of seating water and placed at the three compartment sink 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 the storage shelves. Clean the stove top to remove the carbon build-up. Clean the display cases to remove the dust. Clean around the cooking equipment. Clean the black caulking at the three compartment sink and caulk the sink again with fresh caulking. Food contact surfaces of cooking equipment and pans must be kept free of grease 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.
notedCode 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 around cooking equipment. Clean the floors underneath the three compartment sink. Clean physical facilities at a frequency necessary to preclude the 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 4-602.11 - Noted slicer had some aged dried-on food debri along the top internal piece. Also noted a few soiled hotel pans and serving containers stored as being clean. (A) (2) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 - Noted slicer had some aged dried-on food debri along the top internal piece. Also noted a few soiled hotel pans and serving containers stored as being clean. (A) (2) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11. CDI- Noted area and utensils reclean and sanitized during time of 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 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 salad bar; noted succotash and orzo salad were temping between 44/45 F. Noted a container of mashed potato and fried chicken were temping between 44/45 F at grab n go station number #1. . Found a few over stacked containers of buffalo chicken wings temping above 41 F in the grab n go station #2. Further investigation determined that the grab n go station #1 is no longer working. Noted ambient air for grab n go station #1 was measuring 50 F. Maintain TCS foods in cold holding at 41F or less. CDI- Noted TCS items were discarded or relocated.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) - Noted wet wiping cloths laying across prep table surfaces. Also noted a few sanitizer bucket stored closely near prepped; exposed food items near the rear of the prep area. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Ensure sanitizer buckets are stored in space or area that minimizes the risk of contamination.
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 Good Repair and Proper Adjustment - Equipment (C) Noted grab n go cooler #1 is no longer working. Noted ambient air is reading at 50 F during time of inspection. 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 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) -Observed an accumulation of residue build-up long the lower shelves underneath the central prep table. Also noted an accumulation of grease build-up along the hood baffles above the deep fryer units. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 - At the mop sinkWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 - At the mop sink; noted faucet leaking from the base. The white hand washing sink; located near walk-in cooler; is slow to drain. At the rear mop sink area; noted drain line at eye wash station has a significant leak as well. 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) - Detail cleaning needed along floors behind the cook equipment and underneath the 3 compartment sink. Also noted an accumulation of residue build-up along the lower wall space behind the 3 compartment sink. 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.
notedCode 4-602.11 - Noted slicer had some dried on food debri along the top internal piece. Also noted a few soiled butcher knives stored as being clean in the knife holders. (A) (2) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 - Noted slicer had some dried on food debri along the top internal piece. Also noted a few soiled butcher knives stored as being clean in the knife holders. (A) (2) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11. CDI- Noted area and utensils reclean and sanitized during time of inspection. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg ; How to Test Sanitizer https://youtu.be/y0SjmnabFaY ; and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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)- Found a few over stacked containers of mac n cheese and BBQ chicken wings temping above 41 F in the grab n go station. Maintain TCS foods in cold holding at 41F or less. For more information; please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . CDI- Noted items 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.
notedCode 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) - Noted a few wet wiping cloths laying across prep table surfaces. Also noted a few sanitizer bucket stored closely near prepped; exposed food items near the rear of the prep area. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Ensure sanitizer buckets are stored in space or area that minimizes the risk of contamination.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) - Noted serving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
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-Noted an accumulation of black mold-like build-up underneath the caulking behind the 3 compartment sink. Clean noted area and replace the caulking behind the 3 compartment sink. Also noted some accumulation of ice build-up along the side wall in the walk in freezer. Further investigation determined the walk in freezer door is not self-closing and therefore increases condensation build-up in the walk in freezer. Person in charge state they would place a work order for noted areas.
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 4-601.11 (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) -Observed an accumulation of residue build-up for interior bottom surface of the deli meat display case cooler. Also noted an accumulation of grease build-up along the hood baffles above the deep fryer units. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) - Detail cleaning needed along floors behind the cook equipment and underneath the 3 compartment sink. Also noted an accumulation of residue build-up along the lower wall space behind the 3 compartment sink. 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
6-202.11 Light Bulbs; Protective Shielding (C)- One of the light shields in the walk in cooler is cracked and needs to be replaced. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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.
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; Noted overstocked containers of chicken salad and mac-n-cheese were temping between 51-52 F in the grab n go display cooler. 3-501.16 (A)(2) and (B); Priority ;A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under ¶ (B) and in ¶ (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Product was 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.
3-501.17; Priority Foundation; Noted date marking tag missing for a container of pimiento cheese and cooked artichokes. Discussion determined both items were prepared more than 24 hours prior to inspection. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- ITEMS RELABELED.
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.
2-303.11; Core; Observed a few employees donning watches while preparing food items. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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.
4-501.11; Core; Noted excessive ice build-up covering the front-end side wall and floors inside the walk-in freezer unit. Ice build-up due potentially due to damaged seal within the side wall panel. Ensure all equipment is maintained in good repair. Assess and repair condensation issue within walk-in freezer.
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; Observed encrusted residue build-up along the interior surface of the hot hold cabinet and bottom shelving surfaces below the prep table. Continue to clean items and consider scheduling. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude 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.
criticalCode Observation: Chicken gloves used to remove whole cooked chickens from over are not washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Chicken gloves used to remove whole cooked chickens from over are not washed; rinsed sanitize every 4 hours. Gloves at room temperature; soiled with chicken food debris/residue. Gloves had been in use with food contact and returned to storage >4 hours. 4-602.11; C) Except as specified in par. (D) of this section; if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P Priority; CDI: Gloves were removed from service and sent dish 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.
Observation: The door framing on deli display refrigerators poor repair. (*handles are missing; tracks are broken allowing for buildup of food debris); Panels in deli display peeling paint; The walk in door has oxidized metal surfacing; bent metal. (*REPEAT) 4-501.11; Core; 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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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: Areas of hot holding cabinet exteriorCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Areas of hot holding cabinet exterior; handles and touch point areas of various equipment in deli area. Continue to clean items and consider scheduling. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude 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 Observation: FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors; cove base areas are poor repair/floor surface is lifting. 6-501.11; Core; 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.
criticalCode Staffing are not informed of reporting responsibilities. Staff members were unable to demonstrate knowledge of an employee health policy. PIC was unable to provide information or written policy. 2-201.11 (A)Permits, training, and postings
Staffing are not informed of reporting responsibilities. Staff members were unable to demonstrate knowledge of an employee health policy. PIC was unable to provide information or written policy. 2-201.11 (A); (B); (C); and (E); Priority; (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 EMPLOYEE: (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;P (ii) On exposed portions of the arms; unless the lesion is protected by an impermeable cover;P or (iii) On other parts of the body; unless the lesion is covered by a dry; durable; tight-fitting bandage;P(2) Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus;P (b) Hepatitis A virus;P (c) Shigella spp.; P(3) Had a previous illness; diagnosed by a HEALTH PRACTITIONER; within the past 3 months due to Salmonella Typhi; without having received antibiotic therapy; as determined by a HEALTH PRACTITIONER;P(4) Has been exposed to; or is the suspected source of; a CONFIRMED DISEASE OUTBREAK; because the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE consumed or prepared FOOD implicated in the outbreak; or consumed FOOD at an event prepared by a PERSON who is infected or ill with: (a) Norovirus within the past 48 hours of the last exposure;P (b) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING ESCHERICHIA COLI; or Shigella spp. within the past 3 days of the last exposure;P (c) Salmonella Typhi within the past 14 days of the last exposure;P or (d) Hepatitis A virus within the past 30 days of the last exposure;P or(5) Has been exposed by attending or working in a setting where there is a CONFIRMED DISEASE OUTBREAK; or living in the same household as; and has knowledge about; an individual who works or attends a setting where there is a CONFIRMED DISEASE OUTBREAK; or living in the same household as; and has knowledge about; an individual diagnosed with an illness caused by: (a) Norovirus within the past 48 hours of the last exposure;P (b) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING ESCHERICHIA COLI; or Shigella spp. within the past 3 days of the last exposure;P (c) Salmonella Typhi within the past 14 days of the last exposure;P or (d) Hepatitis A virus within the past 30 days of the last exposure.P" CDI: Employee health policy provided in various languages to facility for corrective action with staffing.
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.
majorCode Staff or PIC unable to demonstrate knowledge of instructions for clean up of vomit/diarrhea event in facility. Instructions were not readily available to staff when requested. 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Staff or PIC unable to demonstrate knowledge of instructions for clean up of vomit/diarrhea event in facility. Instructions were not readily available to staff when requested. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf CDI: Information and education provided to operator during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observed drink being stored in food storage shelving not separated to prevent contamination. This was observed to be an unapproved container where unable to prevent hand/mouth contact when drinking form container. 2-401.11Employee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observed drink being stored in food storage shelving not separated to prevent contamination. This was observed to be an unapproved container where unable to prevent hand/mouth contact when drinking form container. 2-401.11; Core; A) Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) 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.
majorCode The handwash sink in the deli did not have a dispensing towel system. Towels were unavailable. 6-301.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
The handwash sink in the deli did not have a dispensing towel system. Towels were unavailable. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf CDI: This was corrected during inspection by providing towels to the dispenser.
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.
majorCode Observed dented cans in the working stock under the prep table. Top and bottom lids observed with punch dents. Cans were not identified not to use and/or removed from the working stock. 3-202.15Contamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
Observed dented cans in the working stock under the prep table. Top and bottom lids observed with punch dents. Cans were not identified not to use and/or removed from the working stock. 3-202.15 ; Priority Foundation; FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf CID: PIC was informed of dented cans and information given required for removal from working stock.
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.
criticalCode Single use gloves are not being changed when soiled or between tasks. Observed staff multi-tasking with gloves without changing between tasks. Touching non-food contact surfaces and food. Heavy buildup of residue on touch points of non-food contact surfaces. 3-304.15 (A)Other
Official wording
Food separated & protected
Inspector’s notes
Single use gloves are not being changed when soiled or between tasks. Observed staff multi-tasking with gloves without changing between tasks. Touching non-food contact surfaces and food. Heavy buildup of residue on touch points of non-food contact surfaces. 3-304.15 (A); Priority; A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI: This was corrected during inspection by discussing with PIC and educating staff on use.; Contact surfaces of deli slicers observed accumulated with debris. Deli meat observed being unwrapped and placed on unclean tray being used for chicken. 3-304.11; Priority; FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and (B) SINGLE-SERVICE and SINGLE-USE ARTICLES. P CDI: Deli slicer to be washed; rinsed and sanitized during inspection. The tray for the chicken was placed in dish - Staff and PIC were educated about ensuring that food does not come in contact with soiled surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode Food contact surfaces of the deli slicers observed unclean and debris buildup. 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Food contact surfaces of the deli slicers observed unclean and debris buildup. 4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Slicers to be washed; rinsed and sanitized 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 Observed macaroni and cheese not being reheated to a minimum of 135F and was observed at 103F on stovetop without benefit of heat source. Staff stated product had been on stovetop for over an hour or so. 3-403.11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observed macaroni and cheese not being reheated to a minimum of 135F and was observed at 103F on stovetop without benefit of heat source. Staff stated product had been on stovetop for over an hour or so. 3-403.11;C) READY-TO-EAT FOOD taken from a commercially processed; HERMETICALLY SEALED CONTAINER; or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant; shall be heated to a temperature of at least 57oC (135oF) for hot holding. P (D) Reheating for hot holding as specified under Paragraphs (A) through (C) of this section shall be completed within 2 hours and the time the FOOD is between 5ºC (41 F) or 7 C (45 F) and the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. P CDI: Operator brought products in package bags to boil for corrective action. (186F within 20 min/required timeframe of 2 hours)
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 Observed cooked apples on hot holding cabinet holding at 113F and gravy on the stovetop at 111F. 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observed cooked apples on hot holding cabinet holding at 113F and gravy on the stovetop at 111F. 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above CI: Products were discarded. Corrective action to include not using hot holding cabinet for mid stage prep task until able to maintain temperature. Ensure staff educated on heating and hot holding with heat sources.
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 Observed deli meat (turkey) at 48F being stored in sandwich prep refrigerator unable to maintain temperature minimum of 41F. Observed crab meat on the deli salad bar at 44F. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observed deli meat (turkey) at 48F being stored in sandwich prep refrigerator unable to maintain temperature minimum of 41F. Observed crab meat on the deli salad bar at 44F. 3-501.16 (A)(2) and (B); Priority ;A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under ¶ (B) and in ¶ (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Product was discarded 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.
majorCode The sushi fish products at the display being brought from adjacent store doe snot contain a consumer advisory on the package labeling or posted at point of sale. 3-603.11Food temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
The sushi fish products at the display being brought from adjacent store doe snot contain a consumer advisory on the package labeling or posted at point of sale. 3-603.11; Priority Foundation; A) Except as specified in par. 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under par. 3-801.11(C); if an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER; as specified in par.par. (B) and (C) of this section using brochures; deli case or menu advisories; label statements; table tents; placards; or other effective written means. Pf (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; Pf (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; Pf or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. Pf A verification for corrective action by January 8; 2024.
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 Cooked macaroni cheese being thawed on countertop. Observed at 64F. 3-501.12Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Cooked macaroni cheese being thawed on countertop. Observed at 64F. 3-501.12; Core; Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; or at 7ºC (45ºF) or less as specified under Subparagraph 3-501.16(A)(2)(b). CDI: Product discarded and removed from service.
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 The hot holding cabinet does not have a thermometer to monitor air temperature. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
The hot holding cabinet does not have a thermometer to monitor air temperature. 4-204-112; (B) Except as specified in par. (C) of this section; cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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 The floor drain under the chicken prep sink had debris buildup and visible fruit flies. 6-501.111Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
The floor drain under the chicken prep sink had debris buildup and visible fruit flies. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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.
minorCode Wiping clothes being stored in buckets with no sanitizer. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Wiping clothes being stored in buckets with no sanitizer. 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) CDI: Sanitizer buckets refreshed with quaternary ammonia sanitizer measured at 200ppm.
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 Two (2) prep refrigerators observed unable to maintain 41F degrees. Gaskets on all prep refrigerators observed poor repair/torn. The door framing on deli display refrigerators poor repair. 4-501.11Cleaning and sanitizing
Two (2) prep refrigerators observed unable to maintain 41F degrees. Gaskets on all prep refrigerators observed poor repair/torn. The door framing on deli display refrigerators poor repair. 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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Vent covers through ceiling area accumulated with heavy dust. 6-501.14Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Vent covers through ceiling area accumulated with heavy dust. 6-501.14; Core; (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.
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.