minorCode 4-903.11(A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (A)Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; The single-service cups were stored on the front counter. Single-service items must be kept in the original package or stored using other means that protect the item until used.
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.
criticalCode 5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAWWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. Repair the leak on the handwashing sink near the dry storage area. All sinks must be 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 2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge does not have proof that a Manager's Food Safety Protection test had been taken and passed. Each time food is handledPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge does not have proof that a Manager's Food Safety Protection test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection. There was a valid certificate on hand but the person it was issued to was not on duty.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. The wiping cloth was showing no measurable sanitizer solution. CDl.. The wiping cloth was changed and has 200 parts per million Quat sanitizer.
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 4-903.11(A)(C) The single service cups on the front counter in front of the register was not in a protective covering. Single Service and Single use items must be kept in the original protective package or stored using other means that protect the item until used. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) The single service cups on the front counter in front of the register was not in a protective covering. Single Service and Single use items must be kept in the original protective package or stored using other means that protect the item until used. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 Maintain equipment in good repair. Reattach the handwashing to the wall in the restroom. Reattach the handwashing sink to make it flush to the wall.
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
7-102.11 Common Name - Working Containers (Pf) There was a spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in spray bottle. CDI... The spray bottle was labeled during the inspection.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) The single on the front was not in a protective covering. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted meatball marinara reading at 126 F on the top level. Maintain TCS foods in hot holding at 135F or above. CDI- Meatballs marinara thoroughly mixed for uniform heat.
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.
3-304.14(B) Noted wet wiping cloths were stored in 0ppm Quat sanitizer in between use. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Quat sanitizer remixed to 200 ppm
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 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)- Noted ice scooper stored in soiled container above the ice machine unit. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
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. Observed and accumulation of thick black organic build-up on the bulk ice machine deflector lid. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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.
3-304.14; Core; Noted wet wiping cloths stored across prep counter surfaces. Keep wet wiping cloths submerged in sanitizer solution in between 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.
Meets ventilation & lighting requirements; designated areas used
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.
minorCode Observation: The person in charge does not hold certified food managers certification. The person in charge shall hold CFM certification during all hours of operation. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: The person in charge does not hold certified food managers certification. The person in charge shall hold CFM certification during all hours of operation. 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.
minorCode Observation: The interior top section of the microwave had encrusted visible debris. Implement cleaning schedule of microwave. (Once every 24hr) 4-602.12Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The interior top section of the microwave had encrusted visible debris. Implement cleaning schedule of microwave. (Once every 24hr) 4-602.12; Core; (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.; Observation: The cooked steak product on the make line was in a container that had not been turned over after 24 hours. There was visible soil debris on the edges of the container. Ensure that in -use working containers of temperature control safety food products are turned over at a minimum of every 24 hours to clean bin. 4-602.11; (3) Containers in serving situations such as salad bars; delis; and cafeteria lines hold READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is maintained at the temperatures specified under Chapter 3; are intermittently combined with additional supplies of the same FOOD that is at the required temperature; and the containers are cleaned at least every 24 hours; Core;
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 that are prepping foodEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff that are prepping food; performing production tasks are not wearing hair covering. Staff is wearing visor without hair net. Provide full hair covering for staff. 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.
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 walk in door is beginning to oxidize on the door panel (rust). The can opener holder is rusted. 4-501.11Cleaning and sanitizing
Observation: The walk in door is beginning to oxidize on the door panel (rust). The can opener holder is rusted. 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.; Observation: The dry good shakers on the sandwich line have tops that are in poor repair - "holes" have been created in the plastic top. Plastic is no longer cleanable and is frayed out. Replace shakers to prevent possible physical contamination of product and to ensure cleanability. 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.
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: Shelving area behind the drink dispensing system. Areas in and around the drink mix dispensers at the mechanical arm system. 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Shelving area behind the drink dispensing system. Areas in and around the drink mix dispensers at the mechanical arm system. 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.
minorCode Observation: Mops are not being hung up to dry after use. Provide an area at the service sink to hand and allow mops to air dry after use. 6-501.16Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are not being hung up to dry after use. Provide an area at the service sink to hand and allow mops to air dry after use. 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.
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 lighting in the restroom is insufficient to see fixtures or to clean. (*See #3 below)Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting in the restroom is insufficient to see fixtures or to clean. (*See #3 below); The shelves installed over the prep sink block light from overhead ceiling panel disallowing sufficient light to food prep area. 6-303.11; Core; B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
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.