4-501.12 Cutting Surfaces (C) Replace the small white cutting board. The board had deep cuts on both sides of the cutting board. Cutting surfaces that can not be properly cleaned must be resurfaced or replaced.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Clean the sanitize drainboard on the three compartment sink. Clean sanitize drainboard at a frequency necessary to avoid clean dishes from being re-contaminated
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 gaskets on the cold hold units. Clean the three compartment sink. Clean the storage shelves. Clean the handwashing sink out. Clean the bottom of the cold hold units. Clean equipment at a frequency necessary to eliminate 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.
6-501.18 Cleaning of Plumbing Fixtures (C) Clean the toilet and sink in the restroom . Keep the restroom fixtures clean at all times.
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.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Clean the floors and walls near the sinks and food prep 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 2-401.11 (B) There was an employee drink above single- service items. There was an employee water bottle on a food prep area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) There was an employee drink above single- service items. There was an employee water bottle on a food prep area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and 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.
4-903.11 (A) Clean dishes were stored in containers that needed to be cleaned. 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. CDI... The dishes were 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.
5-205.12 Prohibiting a Cross Connection (P) (Pf) The toilet in the lobby is not working properly. There is only one toilet in the store . Employees as well as customers use the same restroom. The store has chairs for the customers to sit and eat their food. The business must have a toilet that is functional and works properly. The toilet must be repair as soon as possible.
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.
minorCode 6-305.11 Designation - Dressing Areas and Lockers (C) There were employee coats and other items stored above single-service items and salad dressing packets. Provide a designated area for employees to store personal items. Employee items must be stored away from foodFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) There were employee coats and other items stored above single-service items and salad dressing packets. Provide a designated area for employees to store personal items. Employee items must be stored away from food; food prep areas; single-service items.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
5-205.11 (A) The handwashing sink near the pizza prep area had brooms and a dustpan stored in front of the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. CDI... The items were moved to make the handwashing sink accessible. 6-301.14 Handwashing Signage (C) The handwashing sink near the three compartment sink did not have a handwashing sign at the sink. All handwashing sinks must have a poster to notify employees when hand washing is to take place. CDI... A handwashing sign was given to the manager on duty.
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.
notedCode 4-903.11(A)(C) A work apron was stored with the single-service sub paper. 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) A work apron was stored with the single-service sub paper. 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. CDI... The apron was placed in the dirty linen container.
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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The red cutting board had deep cuts on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The red cutting board had deep cuts on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. This is a repeat item but not severe enough to take full credit.
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 2-103.11(O) Priority foundation: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with LAWPermits, training, and postings
2-103.11(O) Priority foundation: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with LAW; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as specified under 2-201.11(A); REHS emailed an employee health policy to the PIC.
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.
5-501.111 Core: Missing a lid on a trash dumpster. Storage areas; enclosures; and receptacles for refuse recyclables; and returnables shall be maintained in good repair.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No vomiting and diarrhea clean up procedures provided. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea clean up events. REHS emailed a copy of the procedures to the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; The pizza sauce can in the prep area for up to 24 hours but is not time stamped. Time stamp the pizza sauce after it is prepped. The sauce was time stamped once REHS spoke to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; A variance has been granted by the state for holding pizza sauce at ambient room temperature for 24 hours before discarding. The sauce was not identified with date or time put into service. f the REGULATORY AUTHORITY grants a VARIANCE as specified in sec. 8 103.10; or a HACCP PLAN is otherwise required as specified under sec. 8 201.13; the PERMIT HOLDER shall: (A) Comply with the HACCP PLANs and procedures that are submitted as specified under sec. 8 201.14 and APPROVED as a basis for the modification or waiver; P and (B) Maintain and provide to the REGULATORY AUTHORITY; upon request; records specified under par.8 201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS; Pf (2) Monitoring of the CRITICAL CONTROL POINTS; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Once REHS spoke to PIC the pizza sauce was labeled for this morning. This was a repeat item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Priority items were marked on the inspection today including sanitizing; food temperature requirements.2-102.11 (A); (B) and (C) (1); (4) - (16); 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: A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; Pf (4) Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness; Pf (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT; POULTRY; EGGS; and FISH; Pf (6) Stating the required FOOD temperatures and times for safe cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including MEAT; POULTRY; EGGS; and FISH; Pf (7) Stating the required temperatures and times for the safe refrigerated storage; hot holding; cooling; and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; Pf (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination; Pf (b) Hand contact with READY-TO-EAT FOODS; Pf (c) Handwashing; Pf and (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair; Pf (9) Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a MAJOR FOOD ALLERGEN could cause in a sensitive individual who has an allergic reaction. Pf (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is: (a) Sufficient in number and capacity; Pf and (b) Properly designed; constructed; located; installed; operated; maintained; and cleaned; Pf (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT; Pf (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; Pf (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are safely stored; dispensed; used; and disposed of according to LAW; Pf (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; Pf (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW; this Code; or an agreement between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT; Pf (16) Explaining the responsibilities; rights; and authorities assigned by this Code to the: (a) FOOD EMPLOYEE; Pf (b) CONDITIONAL EMPLOYEE; Pf (c) PERSON IN CHARGE; Pf (d) REGULATORY AUTHORITY; Pf CDI: Education was provided during inspection. Worked with staffing to correct critical items observed.
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: The person in charge is not a certified food manager. A certified food manager must be on site during all hours of operation. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: The person in charge is not a certified food manager. A certified food manager must be on site during all hours of operation. 2-102.12 (A); Core; (A) 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.
majorCode Observation: The person in charge is not aware of requirements for exclusion and restriction. When staff can return to work after illness and when certain diseases must be reportable to the health department. 2-102.11 (C) (2)Permits, training, and postings
Observation: The person in charge is not aware of requirements for exclusion and restriction. When staff can return to work after illness and when certain diseases must be reportable to the health department. 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 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.
notedCode Observation: The pizza bowls that are being prepared with ready to eat food items by bare hands and without gloves are not reaching a final cook/heat temperature of 145F. The pizza bowl was observed at 121F. 3-301.11Employee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
Observation: The pizza bowls that are being prepared with ready to eat food items by bare hands and without gloves are not reaching a final cook/heat temperature of 145F. The pizza bowl was observed at 121F. 3-301.11; B) Except when washing fruits and vegetables unless being cooked/heated; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P (D) Paragraph (B) of this section does not apply to a FOOD EMPLOYEE that contacts exposed; READY-TO-EAT FOOD with bare hands at the time the READY-TO-EAT FOOD is being added as an ingredient to a FOOD that: (2) does not contain a raw animal FOOD but is to be cooked in the FOOD ESTABLISHMENT to heat all parts of the FOOD to a temperature of at least 63°C (145°F). CDI: This was corrected by running the bowl product back through the oven for second pass to reach 164F as final heat/cook temperature.
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.
criticalCode Observation: Due to the sanitizing dispensing system not workingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Due to the sanitizing dispensing system not working; sanitizer in the dish sink was 0ppm when measured during wash; rinse and sanitizing. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P CDI: Operator rewashed all utensils and equipment not sanitized. Removed old sanitizer system container which i snot in working condition and not dispensing chemical. Quat sanitizer was manually added to sink basin which measured at 400ppm.
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: The refrigeration units in the food production area were unable to hold temperature of 41F or below unable to hold TCS foods 41F or below. Slice tomatoes 46FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The refrigeration units in the food production area were unable to hold temperature of 41F or below unable to hold TCS foods 41F or below. Slice tomatoes 46F; Cheese 52F; deli ham 43F 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: Products were removed from service - Cheese to be discarded. Bagged ice used to keep foods cold until refrigerators can be repaired.
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 variance has been granted by the state for holding pizza sauce at ambient room temperature for 24 hours before discarding. The sauce was not identified with date or time put into service. A copy of the variance was not available on site.8-103.12Other
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
Observation: A variance has been granted by the state for holding pizza sauce at ambient room temperature for 24 hours before discarding. The sauce was not identified with date or time put into service. A copy of the variance was not available on site.8-103.12; f the REGULATORY AUTHORITY grants a VARIANCE as specified in sec. 8 103.10; or a HACCP PLAN is otherwise required as specified under sec. 8 201.13; the PERMIT HOLDER shall: (A) Comply with the HACCP PLANs and procedures that are submitted as specified under sec. 8 201.14 and APPROVED as a basis for the modification or waiver; P and (B) Maintain and provide to the REGULATORY AUTHORITY; upon request; records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS; Pf (2) Monitoring of the CRITICAL CONTROL POINTS; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Pf CDI: The PIC was able to obtain a copy of the variance from another store. The sauce was prepared today (am) and was labeled accordingly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode Observation: The prep refrigerators utilized for prepping and holding TCS (temperature control safety) food products cannot maintain 41F or below as required. Repair or replace refrigeration equipment to support production at the front service line. 4-301.11Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The prep refrigerators utilized for prepping and holding TCS (temperature control safety) food products cannot maintain 41F or below as required. Repair or replace refrigeration equipment to support production at the front service line. 4-301.11; Priority Foundation; EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf Verification follow up for corrective action by February 5; 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.
notedCode Observation: Cooked ready to steak was sitting on pizza oven to thaw Product temperature had not exceeded 41F when checked. 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Cooked ready to steak was sitting on pizza oven to thaw Product temperature had not exceeded 41F when checked. 3-501.13 ;-501.13 Thawing. Except as specified in (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); Pf CDI: Person in charge placed product under running water temped at 60F to thaw. Educated corrective action with staff and requirements with staff for proper thawing.
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 Observation: The PIC is not using test strips to determine proper sanitizer level. During inspection the sanitizer levels were observed at 0ppm when checked. Thsi was corrected during inspection. 4-501.116Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The PIC is not using test strips to determine proper sanitizer level. During inspection the sanitizer levels were observed at 0ppm when checked. Thsi was corrected during inspection. 4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf CDI: PIC demonstrated the ability to use test strips.
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 hot water handle on the dish sink faucet no longer cuts off hot water due to disrepair. Repair handle to working condition. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The hot water handle on the dish sink faucet no longer cuts off hot water due to disrepair. Repair handle to working condition. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair. Core;
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.
minorCode Observation: Mops are not being hung up to air dry between and after use. Mops sitting in mop bucket. No way to hang mops at utility sink. 6-501.16Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not being hung up to air dry between and after use. Mops sitting in mop bucket. No way to hang mops at utility sink. 6-501.16; Core; 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.