notedCode 3-501.16 (A)(2) Eggs were held at 55F. Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Eggs were held at 55F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... The Eggs were placed in the walk-in cooler. The eggs were held at 45 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. Some of the dishes were 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 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 floor in the walk-in freezer to remove the frost build-up around the door.
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
6-501.110 Using Dressing Rooms and Lockers There was an employee jacket stored with the single-service items. Employees must have a designated area to store cloths. (A)Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes that were stored as clean that were greasy to the touch. There were some dishes that were stored as clean that had some food debris on the dishes. All food service equipment stored as clean must be free of grease and food debris. CDI.. The dishes were placed 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 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 large fry holders in the freezer unit to remove the black build-up. Equipment must be cleaned at a frequency necessary to avoid dust; food residue or debris. CDI.. The item was cleaned during 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.
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 floor around the cooking equipment and food prep area.
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 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C)- Upon arrival; noted personal beverages stored on prep counters. 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.
2-303.11; Core;Observed a few food employee prepping food while donning watches and bracelets. 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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C)- Observed several wet wiping cloths laying across prep table surfaces throughout the prep area. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted stacked double door reach in cooler is no longer working. According to Person in chargeCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted stacked double door reach in cooler is no longer working. According to Person in charge; a technician is expected to repair noted unit by this Friday. 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.
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 4-602.13 Nonfood Contact Surfaces (C)- Obeserved an accumulation of black organic build-up in the rear handwashing sink basin. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C)- Obeserved an accumulation of black organic build-up in the rear handwashing sink basin. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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.
6-501.18 - Noted handwashing sinks were soiled in both the Women's and Men's bathroom. Maintain handwashing sinks; toilets and urinals 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Observed an accumulation of dust along the HVAC vents above the 3 compartment sink. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The smaller burgers when removed from cooking temperature were observed at 147F in the time controlled slider when placed and again at 148F straight from the grill as a verification. Equipment was not cooking to required final cook temperature of 155F.3-401.11Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Observation: The smaller burgers when removed from cooking temperature were observed at 147F in the time controlled slider when placed and again at 148F straight from the grill as a verification. Equipment was not cooking to required final cook temperature of 155F.3-401.11; (A) Except as specified under par. (B) and (C) and (D) of this section; raw animal FOODS such as EGGS; FISH; MEAT; POULTRY; and FOODS containing these raw animal FOODS; shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (2) 68oC (155oF) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for RATITES; MECHANICALLY TENDERIZED; and INJECTED MEATS; the following if they are COMMINUTED: FISH; MEAT; GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1); and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw EGGS that are not prepared as specified under Subparagraph (A)(1)(a) of this section: P CDI: Operator chose to discard hamburgers instead of continuing to cook to achieve final temperature. The equipment was adjusted during inspection to ensure final cook temperature of 163F was achieved after follow up.
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 Observation: Staff members performing production tasks were not wearing hair restraints and covering hair. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff members performing production tasks were not wearing hair restraints and covering hair. 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;
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.
minorCode Observation: The can opener blade was dull and in need of replacement. The 2 door reach in refrigerator unable to maintain 41F or below. 4-501.11Cleaning and sanitizing
Observation: The can opener blade was dull and in need of replacement. The 2 door reach in refrigerator unable to maintain 41F or below. 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: The following non-food contact areas observed unclean: Interior of ice cream machine bottomCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The following non-food contact areas observed unclean: Interior of ice cream machine bottom; interior of liquid dispensing machines; interior of meat refrigerator; interior of single service condiment holder; lid and cup holders; interior of drink dispensing mechanical cup holders track. Increase cleaning in areas that were evaluated during walk through. 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.
3-302.11; Priority Foundation; Observed a flat of raw shelled eggs stored directly above packs of scrambled eggs in the cooler drawer. Raw foods shall be separated and stored below cooked/ready-to-eat foods. CDI-Items rearranged
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Observed dishwasher washing utensils at 99 F. Ensure facility is using 3 compartment sink properly. Ensure utensils are manually washed with soapy water at temperature of 110 F. CDI- Education provided during inspection. CDI- Instruction provided 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority;Found a bottle of cleaning solution and tabs of degreaser stored above one of the reach-in cooler near the shake machine. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
2-303.11; Core;Observed a few food employee prepping food while donning watches and bracelets. 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.
6-501.12; Core; Observed coffee beans and spillage on the floor behind the shake machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.