5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Found a container of utensils being stored in one of the handwashing sink. Keep handwashing sink clear of any unnecessary items. CDI- items removed.
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.
minorCode 2-402.11 Effectiveness - Hair Restraints (C)- Noted multiple employees not donning hair restraints while preparing food on the line. Kitchen workers shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C)- Noted multiple employees not donning hair restraints while preparing food on the line. Kitchen workers shall wear hair restraints such as hats; hair coverings or nets that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...CDI by having worker don hair restraint.
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); (B) and (D); Core - Noted few food containers stacked while wet. Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted. Repeat.
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; Core - Ice build up in freezer. Equipment shall be kept in good repair. Repeat.
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 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of foodCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Sanitizer buckets sitting directly on the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core - Many clean food containers and trays were stacked while wet. Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted. Repeat.
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; Core - Ice build up in freezer. Equipment shall be kept in good repair. Repeat.
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.
5-202.12; Core - Hot water at women's bathroom tempered faucets was 66-94F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
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.
4-501.114; Priority - (REPEAT) Concentration of quaternary ammonium sanitizer (QA) in 3rd compartment of 3-comp sink (with many utensils immersed in it) was less than 200 ppm (minimum requirement for type of QA used)...QA sanitizer shall have a concentration of 200-400 ppm...CDI by replacing QA sanitizer at proper 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.
2-402.11; Core - (REPEAT) Worker who was washing utensils/equipment and putting away clean items had no hair restraint...Kitchen workers shall wear hair restraints such as hats; hair coverings or nets that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...CDI by having worker don hair restraint.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 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) Some disposable food containers were stored with food contact sides up...Single service disposable food/beverage containers/items shall be protected from contamination...CDI by inverting food containers.
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; Core - Some interior refrigerator shelves had rusty ends...Food service equipment shall be kept in good repair...Replace rusty shelves with similar approved shelves. 4-502.11 (A) and (C); Core - Some food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
notedCode 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 - (REPEAT) Observed soiled metal shelves; cabinets; freezer exteriors; areas under/near soda dispensing machines (mildew/splash build-up). Many old stickers and sticky residues were on non-food contact surfaces of clean containers and lids...Increase cleaning frequency of equipment/items above. Remove all old stickers and sticky residues from surfaces.
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; Core - Observed leaking under kitchen mop sink/can wash faucet; and vacuum breaker top was missing. Grout was missing between several floor tiles...Physical facilities shall be kept in good repair...Repair leaking faucet and replace missing vacuum breaker top and tile grout.
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.
6-301.12; Priority Foundation - No paper towels were in dispenser by front handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by replacing paper towels in 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.
4-501.114; Priority - Concentration of quaternary ammonium sanitizer (QA) in 3rd compartment of 3-comp sink (with many utensils immersed in it) was less than 200 ppm (minimum requirement for type of QA used)...QA sanitizer shall have a concentration of 200-400 ppm...CDI by changing to chlorine based sanitizer since QA sanitizer concentrate had run out and was not available.
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 - Dairy whipped cream in can was 57F in refrigerated top counter area...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating whipped cream.
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
7-201.11; Priority - Various cleaning chemicals used for cleaning machines were stored in container on top of beverage machine; with some bottles of beverage on counter below...Chemicals; sanitizers; etc. shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
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.
2-402.11; Core - Worker who was washing utensils/equipment and putting away clean items had no hair restraint...Kitchen workers shall wear hair restraints such as hats; hair coverings or nets that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear required hair restraint.; 2-303.11; Core - At least one worker had dangling bracelet on wrist..Except for a plain ring; while preparing food; food employes shall not wear jewelry on their arms and hands...Instruct workers to remove jewelry from hands and arms except for a plain ring.
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); (B) and (D); Core - Many clean food containers and trays were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers and trays and completely air dry before stacking.
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 4-903.11(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 - Some coffee filters were uncovered. Many food paper wraps were stored in soiled holders with food debris and crumbs...Single service disposable food/beverage containers/items shall be protected from contamination...Keep coffee filters in original bags and clean the soiled paper wrap holders.
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; Core - Interior top plastic section of one microwave oven was cracked and one wire push cart was getting rusty...Food service equipment shall be kept in good repair...Replace damaged items above with similar approved equipment.
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 - Observed soiled interior bottoms of shake machine and other beverage machine (syrup spills); exterior vent openings of machines; areas behind drive through ice machine (very dusty). Many old stickers and sticky residues were on non-food contact surfaces of clean containers; lids and refrigerator shelves; etc...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove all old stickers and sticky residues from surfaces.
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; Core - Evaporator unit in walk-in cooler was dripping with condensation on to the floor...Physical facilities shall be kept in good repair...Repair evaporator condensation leaks.
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; Core - One upright refrigerator had unshielded light bulb...Where food and clean equipment/utensils are exposed; light fixtures shall be effectively shielded or shatter-resistant bulbs shall be installed...Provided shielded or shatter-resistant bulb for refrigerator.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode The hand wash sink on the production line at the drive through was being used to store spoons. Eliminate storage in hand sinks. 5-205.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
The hand wash sink on the production line at the drive through was being used to store spoons. Eliminate storage in hand sinks. 5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf CDI: SPoons were removed from hand sink.
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 Utensils used for production were observed unclean (*Stored as clean utensils) 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Utensils used for production were observed unclean (*Stored as clean utensils) 4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Utensils were removed from service and sent to be cleaned.
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 TCS (temperature control safety) food products observed in 2 door reach in refrigerator exceeding 41F. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
TCS (temperature control safety) food products observed in 2 door reach in refrigerator exceeding 41F. 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: Operator adjusted reach in refrigerator and temperature was observed at 35F. (30 minutes)
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 Staffing performing production tasks with FUELS (Food Utensils Equipment Linen and Single Service) are not wearing proper hair restraints/ Staff were observed wearing visors only. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Staffing performing production tasks with FUELS (Food Utensils Equipment Linen and Single Service) are not wearing proper hair restraints/ Staff were observed wearing visors only. 2-402.11; Core; A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Operator had staffing wearing visors put on hair nets.
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.
The carts; exterior of ice bin; interior areas of mechanical dispensing equpiment; wire shelving units have visible accumulations of debris. 4-602.13; Core; Non FOOD-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 The spray wand hose on the dish sink extends beyond the flood rim level of the sink. Discontinue use of hose until length of hosing is corrected. 5-202.13 Backflow PreventionWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
The spray wand hose on the dish sink extends beyond the flood rim level of the sink. Discontinue use of hose until length of hosing is corrected. 5-202.13 Backflow Prevention; Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P Verification required by 12/16/23.
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 Areas of tile floor where grout is wearing out have heavy accumulation debris buildup between quarry floor tile. 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Areas of tile floor where grout is wearing out have heavy accumulation debris buildup between quarry floor tile. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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.