2-301.14; Priority Foundation; Employee observed not washing hands before starting to work with food in kitchen. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- EHS instructed employee to wash hands. Employee washed hands appropriately.
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.
3-302.12; Core; Ensure all powdered ingredients used for tea and coffees (i.e. match tea etc.) are labeled with common name. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
3-304.12; Core; In use utensils are being stored in standing water on the food production line. In use utensils shall be stored in water that is maintained 135F or higher or on a clean surface between use. 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; Replace the torn gaskets on the prep line cooler and the 1 dr reach in. Remove the factory film from stainless cabinets under rinse sink. 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.
minorCode Observation: the person in charge is not a certified food manager. A certified food manager must on site during all hours of operation. ***REPEAT**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 on site during all hours of operation. ***REPEAT**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.
criticalCode Observation: The milkFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The milk; half and half; puddings and creamer in the upright reach in were not being held 41F or below as refrigerator is not maintain cold temperature. CDI: TCS food products were removed to 3 door upright reach in. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. 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.
majorCode Observation: Taro pudding was being held out at room temperature on time without the benefit of a time control policy. There was a time label of 1120 permanently on the bowl lidOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Taro pudding was being held out at room temperature on time without the benefit of a time control policy. There was a time label of 1120 permanently on the bowl lid; however there was not a written policy nor current time when product was actually removed from temperature control. CDI: Time control policy written during inspection. 3-501.19; if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared; cooked; and refrigerated before time is used as a public health control. Pf Priority Foundation;
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observation: Staff without hair coverings during production tasks.2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff without hair coverings during production tasks.2-402.11; Core; 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.
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: In use utensils are being stored in standing water on the food production line. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use utensils are being stored in standing water on the food production line. 3-304.12; Core; In use utensils shall be stored in water that is maintained 135F or higher or on a clean surface between use.
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: The wooden spoon used to stir/cook puddings not hard maple and cannot be used for this purpose. Remove other wooden utensils that are not hard maple as described below and during inspection. 4-101.17Cleaning and sanitizing
Observation: The wooden spoon used to stir/cook puddings not hard maple and cannot be used for this purpose. Remove other wooden utensils that are not hard maple as described below and during inspection. 4-101.17; Core; B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; Observation: The pot inserts on the cookers are scored and non-stick coating is peeling; The display temperature devices are off by 5-7F - Install thermometers in the refrigeration units that are calibrated and give actual air temperature. 4-502.11(A) and (C); Core; A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC not a certified food protection manager. At least one employee shall be a certified food protection manager.
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.
3-304.14; Core; Wet cloths on tables. Wet cloths shall be stored in sanitizer when not in use.
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
7-204.11 ; Priority; Chlorine buckets over 200ppm. Maintain sanitizer at 50-100ppm. CDI: Sanitizer corrected to 100ppm.
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.