Observation: The dice tomatoes were not cooling quickly enough to meet 41F after 4 hours. Temperature measured at 46F after 3.5 hours. CDI: Product was removed from large plastic bin to allow finish cooling. 43F in 15m measured. 3-501.14 Cooling (P) B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
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: Staff are not wearing hair restraints during production tasks. Ensure that staff have hair covering. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are not wearing hair restraints during production tasks. Ensure that staff have hair covering. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
Observation: thermometers on the alto sham are in poor repair. Replace thermometers on the hot holding equipment. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils 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.
Observation: Toilet and sink have visible debris. Increase cleaning schedule for these areas. 6-501.18 Cleaning of Plumbing Fixtures (C) Ensure all plumbing fixtures are maintained 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 Observation: Floors under equipment have visible debris. Increase cleaning in these areas so as not to create harborage conditions. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors under equipment have visible debris. Increase cleaning in these areas so as not to create harborage conditions. 6-501.12 Cleaning; Frequency and Restrictions (C) 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.
minorCode Observation: Staff are not wearing hair restraints during production tasks. Ensure that staff have hair covering. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are not wearing hair restraints during production tasks. Ensure that staff have hair covering. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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 Observation: Cups not dispensed protected to prevent bare hand contact with mouth contact surface of cup. CDI: Cups were placed back into plastic sleeve for protective dispensing. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handledEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Cups not dispensed protected to prevent bare hand contact with mouth contact surface of cup. CDI: Cups were placed back into plastic sleeve for protective dispensing. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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 Observation: Mops are not hung up to air dry. (**Utility sink is full of leavesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not hung up to air dry. (**Utility sink is full of leaves; no drain scree in sink drain) 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.; Observation: The floor tiles in the dish washing area are cracked and in poor repair. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.; Observation: The floors and walls under and behind equipment are unclean; visible food residue. Floor drains and floor sinks have buildup which has created harborage conditions for drain flies being seen. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. **REPEAT** Observation: Flooring in front of walk in refrigerator has buildup accumulated. Eliminate residue buildup at door of walk in refrigerator; Ceiling areas around ventilation covers have dust/debris accumulation. 6-501.12 Cleaning; Frequency and Restrictions (C)
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.
majorCode Observation: The hand wash sink at the dish and prep area was filled with wiping cloths and blocked with mop sink. Ensure that hand sinks are accessible at all times. Staff washing dishes must wash hands between handling dirty/clean utensils/equipment. CDI: Operator removed wiping clothes and equipment from hand sink for use. 5-205.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand wash sink at the dish and prep area was filled with wiping cloths and blocked with mop sink. Ensure that hand sinks are accessible at all times. Staff washing dishes must wash hands between handling dirty/clean utensils/equipment. CDI: Operator removed wiping clothes and equipment from hand sink for use. 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 (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
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.
criticalCode Observation: Temperature control tomato salsas cold holding over 41F at 52F and 55F. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Temperature control tomato salsas cold holding over 41F at 52F and 55F. 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 discarded during inspection (*recommend using ice for display self service - Equipment is designed for ice use and has drain.
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: The thermometer in the refrigerator is place on bottom shelf n the back of refrigerator - (Should be warmest part of the unit top/front)Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The thermometer in the refrigerator is place on bottom shelf n the back of refrigerator - (Should be warmest part of the unit top/front); The hot holding cabinet bottom section and at the catering overflow station does not have working thermpmeter. 4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (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 Observation: Observed drain flies in kitchen and main service line. Eliminate the presence of these flies through cleaningPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Observed drain flies in kitchen and main service line. Eliminate the presence of these flies through cleaning; floors drains and equipment; floors;w alls and cielings. 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 Observation: The flat topCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The flat top; flat grill are heavily accumulated with debris on exterior. Increase cleaning frequency to eliminate buildup. 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: The wastewater line on the food prep sink poor repair. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The wastewater line on the food prep sink poor repair. 5-205.15; Core; PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained 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.
minorCode Observation: Mops are not hung up to air dry. (**Utility sink is full of leavesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not hung up to air dry. (**Utility sink is full of leaves; no drain scree in sink drain) 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.; Observation: The floor tiles in the dish washing area are cracked and in poor repair.6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.; Observation: The floors and walls under and behind equipment are unclean; visible food residue. Floor drains and floor sinks have buildup which has created harborage conditions for drain flies being seen. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. **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.
4-601.11 (A); Priority Foundation; Metal taco frying racks stored clean has greasy residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. 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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.