minorCode 4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed for the storage racks in the walk-in cooler and interior cabinet spaces below the self-serve soda machine. 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)- Detail cleaning needed for the storage racks in the walk-in cooler and interior cabinet spaces below the self-serve soda machine. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. 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.
5-205.11; Priority Foundation; Large hot hold cabinet and dunnage rack is blocking access to the hand sink in the dish washing room. A hand washing sink shall be maintained accessible at all times for employee use. 5-202.12 - Noted front end handwashing sink is only reaching up to 76 F. Provide at least 100F water at handwashing sinks.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Core; Food Storage - Observed a case of frozen bread stored on the floor in the walk in freezer. According to PIC stated they had a delivery prior to inspection. Food shall be protected from contamination by storing the food in a clean; dry location. Store food where it is not exposed to splash; dust; or other contamination. Chips were moved away from the hand sink.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode 6-501.18 Cleaning of Plumbing Fixtures (C)- Detail cleaning needed for the commode in the Women's bathroom. Maintain handwashing sinksCleaning and sanitizing
6-501.18 Cleaning of Plumbing Fixtures (C)- Detail cleaning needed for the commode in the Women'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.
notedCode 6-501.11 - Need to replace the unsealed wooden floor panel near the 3 compartment sink area. FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 - Need to replace the unsealed wooden floor panel near the 3 compartment sink area. Floors; walls; and ceilings including the attachments shall be maintained in good repair. Replace wooden floor panel with a smooth; easily cleanable floor panel/ structure.
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
6-303.11 Intensity - Lighting (C)- Lights are burned out in the walk in freezer unit. Ensure light intensity maintained for all food service and prep areas. Replace noted lighting.
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.
notedCode 5-202.12 - Noted handwashing sink in the prep area only reaches up to 78 F. Provide at least 100F water at handwashing sinks. 6-301.12 Hand Drying Provision (Pf)- In Mens bathroomHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 - Noted handwashing sink in the prep area only reaches up to 78 F. Provide at least 100F water at handwashing sinks. 6-301.12 Hand Drying Provision (Pf)- In Mens bathroom; noted paper dispenser was not working. Ensure paper towels made available at all times. 6-301.11- Noted soap missing for the hand sink in Men's bathroom. Provide soap for handwashing at each handsink. CDI- Hand soap replaced.
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 4-903.12 - Noted packs of single-service cups and lids were stored underneath a handsink drain line near the front end prep area. Do not store single-use and single-service articles in toilet roomsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 - Noted packs of single-service cups and lids were stored underneath a handsink drain line near the front end prep area. Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. CDI- Noted single-service items relocated.
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 7-201.11 Priority: Cleaners in spray bottles stored next to single service cookie bags and soup single service containers. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Priority: Cleaners in spray bottles stored next to single service cookie bags and soup single service containers. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. The chemicals were moved away from the above items
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Core; Food Storage - Chips stored next to hand sink. Food shall be protected from contamination by storing the food in a clean; dry location. Store food where it is not exposed to splash; dust; or other contamination. Chips were moved away from the hand sink.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
5-205.11; Priority Foundation; Large shelving unit is blocking access to the hand sink in the dish washing room. A hand washing sink shall be maintained accessible at all times for employee use. The shelf was moved away from the hand sink once REHS spoke to PIC.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; There is a half inch gap beneath the back door. A food establishment shall be protected against the entry of insects and rodents by having solid; self-closing tight fitting doors. This is a repeat item.
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: There i snot a certified food manager on site during operation. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: There i snot a certified food manager on site during 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.
majorCode Observation: Cooked chicken frozen in bag placed out on counter for thawing at room temperature. 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Cooked chicken frozen in bag placed out on counter for thawing at room temperature. 3-501.13 ; 3-501.13 Thawing. (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Priority Foundation; CDI: Person in charge moved food products to the walk in to thaw.
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: the rear entrance door is gapped by 1/2 inch and no longer sealed. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: the rear entrance door is gapped by 1/2 inch and no longer sealed. 6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
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 staffing performing production tasks are not wearing hair coverings but visors without hair nets. A full covering should be worn to cover hair. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: The staffing performing production tasks are not wearing hair coverings but visors without hair nets. A full covering should be worn to cover 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.
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 thermometer n the sandwich display is reading 47F but the products in the prep bins are in 37F - 40F range. Ensure that the thermometer is evaluated and calibrated on the refrigeration unit. 4-502.11(A) and (C)Cleaning and sanitizing
Observation: The thermometer n the sandwich display is reading 47F but the products in the prep bins are in 37F - 40F range. Ensure that the thermometer is evaluated and calibrated on the refrigeration unit. 4-502.11(A) and (C); Core; 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.; Observation: The interior sections of the walk in are rusted and beginning to deteriorate. The gasket on the walk in is in poor repair. The prep refrigerator is not in working condition. 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.
3-304.14; Core; Observed a few wet wiping cloths stored on prep surfaces near the make line. 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.
4-501.12; Core; Noted cutting boards on the make line are deeply scarred and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
5-501.113; Core; Noted sliding door to outside dumpster was left opened. Ensure sliding doors are kept closed in between use.
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.