notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Several plastic pans stacked together on the clean equipment shelf had residue on them. The food-contact surfaces of equipment shall be clean to sight and touch. Pans removed for cleaning. ***CORRECTED DURING INSPECTION (CDI)***
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 3-501.18 Ready-to-eat time/temperature control for safety foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-to-eat time/temperature control for safety food; disposition Several large pans of chicken wings stored in the walk in cooler were date marked for 6/18 and 6/19. A)A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). The PIC voluntarily had an employee discarded the expired pans of chicken. ***CDI***
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.
notedCode 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) Several soiled dry wiping clothes were stored on the floors and counter tops. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. PIC removed the soiled dry wiping clothes and placed them in the soiled linen. ***CDI***
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 3-501.19 Time as a Public Health Control (P) (Pf) The sushi rice that was time stamped 10am - 2pm was held until 2:45pm. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold timeOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf) The sushi rice that was time stamped 10am - 2pm was held until 2:45pm. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. The PIC discarded the sushi rice.***CORRECTED DURING INSPECTION (CDI)***
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Knives at the sushi station stored in a container of visibly soiled water that was held at 64F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. PIC placed the knives in the dish pit to be cleaned and sanitized.
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.
4-602.13 Nonfood Contact Surfaces (C) Prep top units contain food debris build up in corners and crevices near food container wells. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised.
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.
2-301.14 When to Wash (P) Food prep employee left cookline to engage in other kitchen activities and return to food prep without washing their hands. Wash hands after engaging in other activities that contaminate hands. PIC redirected food prep employee to wash their hands. ***CORRECTED DURING INSPECTION (CDI)***
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Several food items were held in the walk in cooler above 41F. Maintain TCS foods in cold holding at 41F or less. These food items were removed from the walk in cooler. ***CDI***
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 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) Wet wiping cloth stored on sushi station counters. Hold in-use wet wiping cloths in properly concentrated sanitizer between uses. PIC placed wet wiping cloth is a chemical sanitizing solution. ***CDI***
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired; replaced; or removed: walk in cooler (food items not holding below 41); discolored and deeply scratched cutting boards; make line prep reach in cooling pooling condensate; and cracked/chipped plates. 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.
6-302.11 Toilet Tissue; Availability (Pf) Women's room disabled assessible toilet stall was not equipped with toilet tissue. Supply toilet tissue at each toilet. PIC had employee equip the disabled assessible stall with tissue. ***CDI***
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 6-304.11 Mechanical - Ventilation (C) The cook/make line in the kitchen is excessively hot. Staff and EHS observed sweating while working in this area. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heatFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11 Mechanical - Ventilation (C) The cook/make line in the kitchen is excessively hot. Staff and EHS observed sweating while working in this area. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.
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.
3-501.16 (A) (1); Priority; Chili in the expo area hot hold unit measured just under and near 135F. Time / Temperature Control for Safety Food (TCS) food shall be held hot at 135F or above. CDI- chili was reheated on the stove to 165F and placed back in the hot hold unit. All other hot holding was observed compliant. No points taken today.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Pizza sauce cooling from recent prep was observed in a deep container with a lid at 60F in the walk-in cooler. Cool TCS foods in shallow pans/containers with smaller portions; use ice wands or ice baths and leave uncovered if protected from overhead contamination to facilitate rapid cooling. CDI- cooling methods reviewed with PIC and staff. Ice wand was placed in sauce to continue rapid cooling. Sauce was placed in larger container too early. Ensure TCS foods reach cold holding temperature before placing in large containers. Full point taken for repeat violation.
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.
3-304.12; Core; Observed knives being stored in-between the prep unit flip top lids at the makeline. A plastic bowl was being used as a scoop inside parmesan cheese. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use dispensing equipment with handles. CDI - bowl removed from cheese and knives were removed from the space between prep units to be cleaned. Full point taken for repeat violation.
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.
4-903.11 (A); (B); and (D); Core; Wet stacking of metal pans observed on clean equipment shelf. After cleaning and sanitizing; store equipment in a self draining position that allows air drying. CDI- pans separated for drying.
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 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Top of oven in back prep area and can rack have dust and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed an employee prepare a roast beef sandwich with their bare hands on the makeline. 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. CDI- employee washed hands; donned gloves and sandwich was remade. Old sandwich was voluntarily discarded.
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.
6-301.14; Core; A handwashing sign is missing at the handwashing sink at the end of the makeline by pizza oven. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- signage provided. No point taken
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 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; Raw shrimp and egg batter for tempura in the sushi reach-in cooler were observed well above 41F (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- shrimp moved to a working cooler and egg batter was placed on ice. PIC stated that this unit has a coolant leak and a new one is on the way. Other foods in this unit were observed being kept on ice. EHS will follow up on cooler replacement.
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.
3-501.18; Priority; A metal can of anchovies in the back of the pizza prep reach-in cooler was observed without a date. PIC was unsure of how long they were opened. Ready-to-eat TCS foods shall be discarded if in a container or package that does not bear a date or day. CDI- container was voluntarily discarded. Ensure dates are placed on ready-to-eat foods once opened from a sealed package. No points taken today.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed macaroni salad and pizza sauce cooling from recent prep in deep containers with lids. Excess chili that had been reheating was brought to the walk-in to cool in a metal container with a lid. Chili was 84F after one hour in the walk-in. Initial temp was unknown. Cool TCS foods in shallow pans/containers with smaller portions; use ice wands or ice baths and leave uncovered if protected from overhead contamination to facilitate rapid cooling. Cooling methods reviewed with PIC. CDI- pizza sauce/chili was cooled with ice wand and macaroni salad was placed in ice bath to complete cooling.
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.
3-304.12; Core; Three metal spoons were observed with handles in the food at the sushi prep station including salmon and faux crab salad. Keep handles of food dispensing utensils above the top of the container and the food when used in TCS foods. CDI- spoons removed. No point taken today.
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.
4-601.11 (A); Priority Foundation; The deli slicer in the prep area was observed with old food residue on the food-contact portion. Several metal pans stacked together on the clean equipment shelf had residue on them. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- pans removed for cleaning. Slicer cleaned and sanitized during inspection. Full points may be assessed for repeat violations in the future.
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; Several metal pans were stacked together while still wet underneath. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. PIC to utilize shelving for this purpose and optimize space for air drying. No point taken today.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The top of the pizza oven has dust and soot residue. Some residue observed around gasket on reach-in cooler at expo area. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. Otherwise; nonfood-contact surfaces were clean. Full point not taken today.
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.
5-205.11; Priority Foundation; The back prep handwashing sink was blocked by a large cutting board. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cutting board 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.
4-501.114; Priority; The warewashing machine; in-use during inspection; was observed with 0ppm chlorine residual. Chlorine shall be at least 25ppm to properly sanitize dishes and equipment. CDI- Ecolab was called to service the machine during the inspection. EHS ensured the three comp sink was set up to properly sanitize with Quat until machine is fixed. Use testing paper to ensure machine is working properly in the future. ; 4-601.11 (A); Priority Foundation; A metal pan stacked inside other clean pans had old sticker residue on it. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- pan removed for cleaning.
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.
3-501.13; Core; Multiple packages of ROP fish in different coolers and the walk-in cooler were thawed while still inside their sealed packages. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Remove fish from packages prior to 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.
3-304.12; Core; Multiple utensils were observed stored in-between equipment and a metal spatula was stored in-between the splash guards of the handwashing sinks in the sushi prep area. Store utensils on a clean surface when not in-use or in hot water of 135F or above or running water that flushes particles to a drain. Full point may be taken for repeat violations. CDI- utensils were removed for cleaning.
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; Unassembled; plastic wrapped pizza boxes were observed stored on the floor near the mop sink area. Single-use articles shall be stored in a clean; dry location and at least 6" above the floor. Pizza boxes had just come in and were moved during inspection. No point taken today.
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.
4-202.16; Core; The interior rim of the salad cooler is deteriorating and causing an area prone to food debris and residue accumulation. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair this area. Manager is getting this unit replaced. Full point not taken today.
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; Some food debris on the reach-in freezer floor and around the salad unit rim. Walk-in cooler vent has dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Increase cleaning frequency. Otherwise; nonfood-contact surfaces were clean. Full point not taken today.
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.