notedCode -301.15 Priority foundation: A employee washed her hands at the 3 compartment sink. Where to wash. food employees shall clean their hands in a hand washing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing sinkHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
-301.15 Priority foundation: A employee washed her hands at the 3 compartment sink. Where to wash. food employees shall clean their hands in a hand washing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing sink; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI-This employee washed her hands in the hand sink once REHS spoke to the PIC. This is a repeat item.
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.
3-501.16(A)(2) Priority: Broccoli is 54F above the make line of the prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI-The broccoli was moved to lower part of the in the refrigeration unit.
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 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. There was no time label on the chicken wingsOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. There was no time label on the chicken wings; noodles; and egg rolls to indicate when they were removed from temperature control or when they are to be discarded. CDI - Employee placed time label on the container of the chicken wings; noodles and egg rolls.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Containers of beef stored on the floor of the walk-in cooler. Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Containers of beef stored on the floor of the walk-in cooler. Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD:(1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. CDI-These containers were placed on shelving once REHS spoke to PIC.
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.
3-304.14(B)Core; Wet wiping cloths are on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-The wiping cloths were placed in sanitizer once REHS spoke to PIC.
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 2-301.15 Priority foundation: A employee washed his hands at the 3 compartment sink. Where to wash. food employees shall clean their hands in a hand washing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing sinkHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15 Priority foundation: A employee washed his hands at the 3 compartment sink. Where to wash. food employees shall clean their hands in a hand washing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing sink; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI-This employee washed his hands in the hand sink once REHS spoke to the 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.
5-205.11 (A) Priority foundation: Plastic wrap is blocking access to the hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-The plastic wrap was moved away from the hand sink once the REHS spoke to the 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.
notedCode 3-501.16(A)(2) Priority: Chicken wings are 49FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Chicken wings are 49F; chicken is 50F; eggs are 50F; egg rolls are 48F in the walk-in cooler. Egg rolls are 56F in the prep araa. Maintain TCS foods in cold holding at 41F or less. CDI-The TCS food in the walk-in cooler was placed in the walk-in freezer. The egg rolls in the prep area were placed in the walk-in freezer.
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 Priority foundation: Unlabeled Awesome cleaner in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. CDI- The cleaner once labeled once REHS spoke to PIC. This is a repeat item.
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.
4-501.11 Core: The walk-in cooler is not maintaining 41F and below. 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.
5-501.115 Core: Loose trash on the dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item .
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled cleaner in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. CDI- The cleaner once labeled once REHS spoke to PIC.
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.
3-501.13 Thawing: priority foundation:Chicken was thawing/prepping in standing water. Foods must be thawed in the walk-in cooler or in a large pan with cold water running over it. Leave the water on until all chicken until thawed. CDI-Cold running water was added over the chicken.
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.
5-501.115 Core: Loose trash and bags of trash and cardboard on the dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item .
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.
5-205.11 (A) Priority foundation: A prep table is blocking access to hand sink in the dish washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The prep table was moved 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.
notedCode 4-601.11 (A) Tea urn nozzle has build up. Equipment food contact surfaces and equipment shall be clean to sight and touch. The tea urn nozzle was taken back to be washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Tea urn nozzle has build up. Equipment food contact surfaces and equipment shall be clean to sight and touch. The tea urn nozzle was taken back to be washed; rinsed and sanitized.
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.
3-501.16(A)(2) Priority: Chicken is 47F and broccoli is 59F above the make line of the prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The chicken was voluntarily discarded and the broccoli was moved to lower in the refrigeration unit.
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 Priority foundation: Unlabeled cleaner in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. The cleaner once labeled once REHS spoke to PIC.
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.
3-304.14(B) Wet wiping cloths are on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. The wiping cloths were placed in sanitizer once REHS spoke to PIC.
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.
5-501.115 Loose trash on the dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
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 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. It is the responsibility of the person-in-charge to ensure employees are cleaning/sanitizing utensilsPermits, training, and postings
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. It is the responsibility of the person-in-charge to ensure employees are cleaning/sanitizing utensils; properly storing foods in walk-in cooler/freezer to avoid cross contamination; following procedure for dates on foods and time hold label on chicken wings. CDI - Train employees to follow food safety procedures. Our office can provide training before restaurant opens if requested.
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.
6-301.11 Provide soap for handwashing at each handsink. There was no soap available at the main handwash sink toward the front of the kitchen. CDI - Owner filled the dispenser with soap during the inspection.
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 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Cooked chicken was stored under raw chicken in walk-in cooler. Ensure foods are stored according to illustration chart posted on cooler doors. CDI - Foods were rearranged. * This is a repeat violation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Cooked chicken was stored under raw chicken in walk-in cooler. Ensure foods are stored according to illustration chart posted on cooler doors. CDI - Foods were rearranged. * This is a repeat violation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Trays of loosely covered raw chicken were stored above raw beef in walk-in freezer. Ensure foods are stored according to illustration chart posted on cooler doors. CDI - Foods were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Yellow cutting board and tea dispenser spout were dirty. The chopping knives had food debris need the handle-blade joint. Thoroughly washCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Yellow cutting board and tea dispenser spout were dirty. The chopping knives had food debris need the handle-blade joint. Thoroughly wash; rinse and sanitize food contact items. CDI - Items were place at the utensil washing area to be cleaned. *This is a repeat violation.
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.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once prepared or opened. Several containers of fried chicken and noodles were not date marked. Foods that were cooked yesterday should have a date on them. CDI - Dates placed on chicken and noodles. *This is a repeat violation.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. There was no time label on the chicken wings to indicate when they were removed from temperature control or when they are to be discarded. CDI - Employee placed time label on the container where wings were held. *This is a repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet cloths were stored on work surfaces throughout the kitchen. Place wet cloths in a labeled sanitizer bucket (bleach) or place in dirty laundry. CDI - A bucket of sanitizer was made during the inspection and wet cloths placed inside. *This is a repeat violation.
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 Maintain equipment in good repair. The diamond plated metal cover on the interior of walk-in cooler door is damaged and has a sharp edge that could cut staff. Have this cover replaced.
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 4-602.13 Nonfood Contact Surfaces (C) - The underside of the wok line cooking equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) - The underside of the wok line cooking equipment; knobs; etc. have a buildup of grease. Thoroughly clean this area as often as needed to prevent grease accumulation.
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 Covering Receptacles (C) - The lids on top of the dumpsters were open. Although this is a shared dumpster; it is the responsibility of all tenants to keep lids and doors closed. CDI - Lids were closed during the inspections. No points deducted today.
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.
6-501.12 There is a thick buildup of grease and food under the cook line around the drain. Thoroughly clean this area to prevent buildup and bugs.
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.
Raw chicken was stored above shrimp and pork. Arrange foods in proper order according to chart on wall outside the walk-in cooler. CDI-Foods were rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw chicken was observed on two knife blades and near the knife/handle joints. These knives were stored on the knife magnet above the 3-compartment sink. Only clean knifes should be stored in this location. CDI-Knives were placed in the dishwashing are to be rewashed. The tea dispenser spout had a slimy
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.
Fried chicken was holding at 101 degrees F. Hot foods must be kept to 135 degrees or above. CDI-Chicken was reheated to 165 degrees F and the cooling process started again. I left stickers and explained the cooling process.
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.
Egg rolls were 45 degrees F. Maintain to 41 degrees or below. CDI-Egg rolls were placed in the refrigerator.
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.
No foods were date marked. Employees must place dates on food containers before placing in the refrigerator or walk-in coolers. CDI-Dates were placed on food containers during the inspection.
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.
Chicken was thawing/prepping in standing water. Foods must be thawed in the walk-in cooler or in a large pan with cold water running over it. Leave the water on until all chicken is prepped.
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 Bread crumbs were in an opened bag. Store dry foods in a labeledContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Bread crumbs were in an opened bag. Store dry foods in a labeled; covered container after the bag is opened.
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.
Wet cloths were stored on surfaces in the kitchen. Wet cloths must be placed in sanitizer buckets (bleach water) or placed in the dirty laundry. Dry cloths can lie around the kitchen but not wet ones.
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.