notedCode Observation: Staff member not using soap to wash hands and using a prep sink to rinse hands off. CDI: Staff member was redirected to use hand wash sink and to follow correct steps of handwashing to include the use of soap. 2-301.12 Cleaning Procedure (P) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P (1) Rinse under cleanHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Staff member not using soap to wash hands and using a prep sink to rinse hands off. CDI: Staff member was redirected to use hand wash sink and to follow correct steps of handwashing to include the use of soap. 2-301.12 Cleaning Procedure (P) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms; finger tips; and areas between the fingers; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device 2-301.15 Where to Wash (Pf) EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. Pf
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.
Observation: The single service spoons; forks and knives at the customer service counter are not dispensed with hande up and lip contact surface of the utensil is exposed to bare hands. Ensure that utensils are dispensed with the handle up. The type of containers being used allow for hand contact of utensils. 4-904.11 Kitchen and Tableware Preventing Contamination (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under par. (B) of this section; SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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 Observation: Food service bins on the shelving over dish sink area stored clean were observed with food debris still affixedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Food service bins on the shelving over dish sink area stored clean were observed with food debris still affixed; CDI: Bins were removed from the clean storage area and cleaned/sanitized to remove debris. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 Observation: Staff observed cleaning out dishes with sponges into the food prep sink in the rear kitchenContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Staff observed cleaning out dishes with sponges into the food prep sink in the rear kitchen; CDI: Educated staff during inspections and discussed that food prep sink can only be used for food prep; Dishes were taken over to the dish sink to be cleaned and sink to be recleaned. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.
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.
Observation: Equipment bins stored wet and not air dried after being cleaned; CDI: Bins were removed from shelf and separated to air dry. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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 Observation:The non-food contact surfaces of the flat top grillsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation:The non-food contact surfaces of the flat top grills; underside and sides have debris; Increase cleaning in these areas. 4-602.13 Nonfood Contact Surfaces (C) 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.
notedCode Observation: Floor areas under flat top cook line have debris buildupCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor areas under flat top cook line have debris buildup; Ensure that floors under equipment are kept clean. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
Observation: When beginning the inspection; there was not a designated person in charge; Staff member contacted PIC to come in to be present for inspection. CDI: PIC arrived to restaurant facility during inspection. Discussed requirements for desiganted person in charge assignment and the need for a PIC during hours of operation requirement. 2-101.11 (A) PIC shall be present during all hours of operation. -PF
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.
notedCode Observation: A certified fodo manager was not present in the facility upon arrival to facilityPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified fodo manager was not present in the facility upon arrival to facility; A certified food manager is required to be on site during all hours of operation; CDI: The PIC/CFM arrived to restaurant during inspection. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.
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.
notedCode Observation: Wet wiping cloth is being used to wipe spatulaCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wet wiping cloth is being used to wipe spatula; fork at the flat top while in contact with food items being cooked; cloth is also used to wipe down front of flat top oven: Wiping cloth is not placed in a sanitizing bucket between use; Wiping cloth buckets at the front service line had a chlorine sanitizer level of 0 ppm when tested; Buckets were removed from service; Buckets were refilled at dish sink sanitizer basin that measured 100 ppm chlorine; Ensure that staff are placing wiping clothes in a sanitizer bucket being used to wipe down areas of the food service production areas. CDI: Wiping clothes placed in sanitizer bucket during inspection. **REPEAT** 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
Observation: The gasket on the 2 dr prep refrigerator is torn and in poor repair; Ensure all equipment is maintained clean and in good repair. (Repeat - Previous poor repair equipment corrected since last inspection) 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
notedCode Observation: Rice was observed in middle rice pot at 78FFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Rice was observed in middle rice pot at 78F; Staff stated that rice had been cooled from yesterday; however the rice warmer was not sufficient to reheat to 165F. CDI: Rice was discarded during inspection; Educated staff on proper reheating of rice or other foods for hot holding - Rapid reheat to 165F wihtin 2 hours. 3-403.11 Reheating for Hot Holding (P) (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
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 Observation: One (1) live german roach was observed on table from paperwork stored in container area behind front counterPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: One (1) live german roach was observed on table from paperwork stored in container area behind front counter; Discussed with operator the following items to eliminate harborage conditions/integrated pest management approach to elimination of presence: (1) Remove all boxes after products are removed (2) Seal up all plumbing wall acess points throughout faiclity (3) Work with pext control operator to treat (4) Utilize glue boards to facilitate capture/removal (5) Continue to clean 6-501.111 Controlling Pests. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under §§ 7-202.12; 7-206.12; and 7-206.13; Pf and (D) Eliminating harborage conditions.
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.
notedCode Observation: Staff performing food production tasks are not wearing effective hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performing food production tasks are not wearing effective hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
notedCode Observation: Wet wiping cloth is bieng used to wipe spatulaCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wet wiping cloth is bieng used to wipe spatula; fork at the flat top while in contact with food items being cooked; cloth is also used to wipe down fornt of flat top oven: Wping cloth is not palced in a sanitzing bucket between use; 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
Observation: The gasket on the 1 door prep refrigerator is torn and in poor repair; The insert for the rice cooker is peeling and no longer cleanable; Ensure all euqipment is maintained clean and in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
notedCode Observation: The lighting intensity over the prep table located in the rear kitchen area is insufficient for prep production tasks and is required ot be a minimum of 50ftcFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting intensity over the prep table located in the rear kitchen area is insufficient for prep production tasks and is required ot be a minimum of 50ftc; Provide more lighting in this area. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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.
2-102.12 (A) Certified Food Protection Manager (C); When EHS arrived; there was no certified food protection manager present in the establishment. CFPM arrived shortly after inspection began and stated he was retrieving food service supplies. CFPM shall be present at all times of food operations. Deductions will be taken if this item is repeated.
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.
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); Chicken was being stored to high above its fill line and was up to 46F at the top. Noodles were at 42-43F in a prep bottom cooler. Potentially hazardous food being held cold Shall remain at 41F or below. CDI- Chicken was taken to closed refrigeration to cool down before a 4 hour period elapsed.
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 cloths were found being stored in a chlorine sanitizer bucket around 0ppm. Between uses; we or most wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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); Low boy cooler gasket is ripping. Walk in cooler has rusting shelving. Equipment shall be maintained in a state of 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Fryer and grill exteriors have residue/grease buildup and need to be cleaned. Non food contact surfaces shall be maintained in a state of 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.
notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); No paper towels were provided in the customer restroom upon EHS entrance. All handwashing stations shall be provided with a hand drying provision. CDI- Paper towels were provided 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.
3-304.14; Core; Wet wiping cloths were being stored on prep tables in the kitchen area. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Repeat violations.
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.
3-304.12; Core; Scoop was found being stored in rice container with its handle directly touching the rice. Utensils shall be stored with their handles above the top of the food in order to prevent potential contamination.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Grill hood has grease lines and grease residue accumulating. Non food contact surfaces shall be cleaned at a frequency necessary to prevent potential contamination. Clean the grill hood more frequently.
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.
6-501.11; Core; Some areas of the kitchen floor are missing grout. Physical facilities shall be maintained in a state of good repair. Re-grout floor for effective cleaning. ; 6-501.12; Core; Ceiling above single use items had debris buildup (around the ceiling vent). Physical facilities shall be cleaned at a frequency necessary to keep them clean. Full deductions may be taken if this item is repeated.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; One live roach was found on the kitchen floor. The premises shall be maintained free of insects and other pests. Contact pest control for further evaluation and maintenance.
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.
3-304.14; Core; Wet wiping cloth was being stored on a prep table and wet wiping cloth was being stored in an empty bucket. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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.
5-205.15; Core; The faucet on the 3 compartment sink is leaking while it runs and employees have plastic wrap around the faucet. Large amount of water is accumulating from drink machine in the self service area. Plumbing systems shall be maintained in a state of good repair. Repair 3 compartment sink leak to avoid dilution of chemicals.
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.
6-501.11; Core; Some areas of the kitchen floor are missing grout. Physical facilities shall be maintained in a state of good repair. Re-grout floor for effective cleaning. ; 6-501.12; Core; Ceiling above single use items had debris buildup (around the ceiling vent). Physical facilities shall be cleaned at a frequency necessary to keep them 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.