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) Ham; Roast Beef; Turkey and Chicken were all held at 49F. These potentially hazardous food item must be held at 41F or below. CDI... The food items were cooled down to 41F before the end of the inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) There was one spray bottle that was not labeled at the time of the inspection. All working containers must properly labeled with common name of the item in the 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
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) The single-service cups stored on the front counter was not stored prevent contamination. 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. This was a general comment on the last inspection.
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.
5-205.11 There was a knife stored inside the handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI... The knife was removed from the handwashing sink.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) The single-service cups stored on the front counter was not stored in a manner to prevent contamiantion. 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.
4-501.12 The large white cutting boards had deep cuts on both sides of the board. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. CDI.. The manager ordered more cutting boards during the inspection.
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 Using a Handwashing Sink - Operation and Maintenance (Pf) - Noted rear handwashing sink was no longer operational. A handwashing sink shall be maintained so that it is accessible at all times for employee use VR - Follow up shall be conducted for 3/30/24
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.
4-602.13 Nonfood Contact Surfaces (C)-Observed some accumulation of sticky build up along the storage racks near the 3 comp sink.
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 Sanitizers; Criteria - Chemicals (P)- Noted Quat sanitizer solution reading above 400 ppm at the 3 compartment sink. Maintain Quat sanitizer between 200-400 ppm to minimize the risk of a chemical hazard. CDI- Sanitizer remixed to 400 ppm.
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.
minorCode 4-602.13 Nonfood Contact Surfaces (C)-Observed some accumulation of black and pink mold-like build up along the upper exterior surface of the soda machine ice shoot. 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)-Observed some accumulation of black and pink mold-like build up along the upper exterior surface of the soda machine ice shoot. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 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.
minorCode Observation: The person in charge is not a certified food manager. 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. 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. Predefined Comment
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: Meatballs that were being reheated using the microwave were observed at 134F in the steamtable. Meatballs when reheated must be reheated to a temperature of 165F and let stand for 2 minutes before verifying temperature. 3-403.11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Meatballs that were being reheated using the microwave were observed at 134F in the steamtable. Meatballs when reheated must be reheated to a temperature of 165F and let stand for 2 minutes before verifying temperature. 3-403.11; (B) Except as specified under par. (C) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) and the FOOD is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating. P CDI: Corrective action was achieved through reheating meatballs in the microwave to 168F after being removed from steamtable. Reviewed procedures for cooked/cooled meatballs and requirements for the microwave when heating products for hot holding. Priority;
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: Cooked egg product for sandwiches was sitting out on prep sink drain board to thaw. (Egg product was still frozen when observed) 3-501.13 Thawing Except as specified in (D) of this sectionFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Cooked egg product for sandwiches was sitting out on prep sink drain board to thaw. (Egg product was still frozen when observed) 3-501.13 Thawing Except as specified in (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: CDI: PIC placed egg product into walk in to thaw. Priority Foundation;
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: Sheet pans of cookies are being placed on speed rack without overhead cover allowing for sources of environmental contamination. Ensure that all food products are kept protected. 3-307.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Sheet pans of cookies are being placed on speed rack without overhead cover allowing for sources of environmental contamination. Ensure that all food products are kept protected. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
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 Observation: Staff that are performing food production tasks are not wearing proper hair restraint. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff that are performing food production tasks are not wearing proper hair restraint. 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: Boxes of single service items are being stored on the floor in the dry storage area.4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Boxes of single service items are being stored on the floor in the dry storage area.4-903.11(A) and (C); Core; (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; and (3) At least 15 cm (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.
minorCode Observation: The non food contact surfaces of the deli slicer have accumulation of debris. 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non food contact surfaces of the deli slicer have accumulation of debris. 4-601.11(B) and (C); Core; (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
4-501.114; Priority; Facility out of Quarternary Ammonium Sanitizer solution at the three compartment sink. Person in charge contacted Owner; during inspection; to have sanitizer solution replaced. Check sanitizing concentration frequently and especially before the start of service to ensure thye have an adequate amount on hand at all times to properly sanitizing utensils. Quat must be maintained between 200-400 ppm at all times. CDI- Quaternary Ammonium sanitizer replaced during inspection. ; 4-601.11 (A); Priority Foundation; Observed black build-up in the soda machine dispenser nozzle and internal infuser. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC clean/sanitize noted area and components.
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.
2-402.11; Core; Upon arrival; observed food employee not donning a hair restraint; visor or hair net. 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 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; Observed a box of single-use bowl lids and cold cups being stored on the floor near the back of the facility. Keep all single-use and single-service at least 6 inches off 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.
5-501.111; Core; The top lids on the outside dumpster unit have been torn off. Contact the City to have the dumpster lids replaced. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair.; 5-501.114; Core;Noted drain plugs missing on the outside dumpster unit. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.; 5-501.110; Core; Observed excess trash; litter and debris on ground near the outside dumpster units. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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.