notedCode 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: two (2) employees were preparing food while wearing bracelets. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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.
4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards had deep cuts and it’s starting to have brown / black buildup. Make sure to clean as often as necessary to keep it clean and replace if can no longer be cleaned. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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.
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: can opener had accumulation in the blade. Make sure to clean can opener as often as necessary to keep it clean. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed can opener in dirty dishes area.
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 REPEAT 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
REPEAT 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. -Observation: boxes of food were being stored on the floor inside walk-in freezer. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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.
notedCode REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cold hold and coolers’ handle; in between lid and food containers inside cold hold unit; inside and outside microwave; and bottom of make prep unit and walk-in freezer had dry food debris accumulation. Make sure to clean those areas as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice deflector and around ice dispenser had black slime accumulation. -Accumulation was found around nozzles in juice dispenser. -Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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 REPEAT 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: floor under equipments had dry food debris accumulation. Make sure to clean under equipments as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 6-501.13 (A) Cleaning Floors; Dustless Methods. (A)Only dustless methods of cleaning shall be used; such as wet cleaning; vacuum cleaning; mopping with treated dust mops; or sweeping using a broom and dust-arresting compounds. -Observation: food employee was sweeping the floor without using any type of dust-arresting compounds; such as water. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.16 After use; mops shall be placed in a position to air-dry without soiling walls; equipment; or supplies. -Observation: several mops heads were stored on the floor in a position that doesn’t allow air drying. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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.
4-602.11; Core; Significant black debris found inside multiple soda nozzles. Pink buildup noted in both ice machine shoots. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Disassemble and clean nozzles and ice machine 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.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods were observed above 41F in the left flip top cooler (see chart). Food was placed in the flip top cooler around 5:45am per employee; and were placed inside hotel pans that prohibited colder air reaching the sides and top of the containers. Potentially hazardous foods shall be maintained at 41F or below. CDI- The foods were voluntarily discarded by the PIC. Provide divider bars for the cooler so that food pans can be dropped in and surrounded by cold air.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(2); Priority Foundation; Consumer Advisory Disclosures that are asterisked to a footnote shall state; *Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. 3-603.11 (C )(2); Priority Foundation; A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: *Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness. Dinner menu lists the following animal foods with asterisk that are served undercooked: steak; salmon; and hamburgers. The statement at the bottom of the menu has both parts of the consumer advisory; but is NOT asterisked to the footnote. Apply asterisk before the disclosure/reminder statement at the bottom footnote of all dinner menus. EHS recommends removing the asterisk beside chicken listed under Cesar salad; as chicken is not provided undercooked by establishment. For the breakfast menu items; eggs are asterisked to a footnote statement that has the correct reminder; but does not include a disclosure stating eggs can be "served raw or undercooked"; or "can be cooked to order". Apply disclosure before reminder statement. EHS recommends removing the asterisk on foods that are not animal foods such as pancakes; waffle; French toast; etc. The asterik seems to be applied because of the bottom statement about allergens. If you would like to apply a different symbol that leads to the bottom statement about allergens; that would be more clear to the consumer. Verification in ten (10) days. EHS will follow-up with GM Jenn Watson.
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
7-201.11; Priority; Oven cleaner stored on prep sink drainboard. Disinfectant wipes on prep table. CDI; PIC moved chemicals to appropraite location. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use 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; Boxes of food was being stored on the walk-in freezer floor and the walk in cooler floor as well as the storage room. All food products shall be stored at least 6 inches above the floor. More storage for food and food products may need to be provided or more frequent deliveries with less product. 3-306.11; Priority; Chocolate chips; granola; nuts left open and exposed to consumer on buffet table. CDI- PIC placed the lids back on the foods. Consider hinged lids for easier use. Ensure lids are closed after use. Protect food on display using shields; packaging; or other effective means.
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.
4-205.10; Core; Wooden fabricated shelving in back kitchen area is raw and unsealed. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Seal shelves with epoxy or other durable finish to make them nonabsorbent. 4-501.11; Core; Replace chicken wire style doors at front line in kitchen. Left prep cooler was at 41F ambient temperature in back of unit; unit needs to be turned down to a lower temperature or repaired; so that TCS product remain at 41F or below. Maintain equipment in good repair. 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.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cooking equipment exterior and microwave interior have soil/food buildup and need to be cleaned. Clean inside front cabinetry and under buffet line cabinets. Clean outside portions of waffle maker. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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.
6-501.12; Core; AC vent covers and ceiling tiles with dust buildup. Floors behind equipment; floor drains; and walls behind dish machine in need of deep cleaning. 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. 6-501.114; Core; Remove the non-working low boy freezer that is stored in the back of the kitchen. Have maintenance move to another location if needed for parts. Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
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; Core; Lighting noted low at dish machine area. Repeat. EHS was not equipped today with a light meter to measure intensity; and therefore points were not deducted; EHS will check lights at a subsequent visit. Provide required lighting intensity in this area at least 20 foot candles for dishwashing; or 50 foot candles if washing; working with or handling knives if 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.
minorCode Observation: The pressure gauge on the dish machine is measuring over 40psi when in operation and during rinse cycle. (AVB observed leaking on pipeline) 4-501.113 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The pressure gauge on the dish machine is measuring over 40psi when in operation and during rinse cycle. (AVB observed leaking on pipeline) 4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine; as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value; shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch)
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 gasketsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The gaskets; hinges on the refrigeration units have accumulation of debris. The floor sinks throughout kitchen have accumulated debris and should be included in cleaning schedule. The carts used to transport food to dining hall; utensils and other items throughout kitchen use tasks have debris and are not being cleaned between use. 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: Refrigeration units (prepEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Refrigeration units (prep; make line) do not have thermometers placed in the warmest part of the unit to accurately identify air temperature in equipment. Observed back of refrigerators; The walk in refrigerator did not have a working thermometer. 4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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 bulk cereal being dispensed does not have labeles with ingredientsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The bulk cereal being dispensed does not have labeles with ingredients; allergen information. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food; or another method of identification that includes the information in 3-602.11 (B)(1); (2); and (6).
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.
minorCode Observation: Staff were not wearing hair restraints or beard restraints during foo dproduciton tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff were not wearing hair restraints or beard restraints during foo dproduciton tasks. 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.
minorCode Observation: Wiping clothes used for wiping tablesCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes used for wiping tables; other utensil surfaces during production tasks not stored in a sanitizer 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.
minorCode Observation: Gaskets on the prep refrigerator front service line (left and mid door) are in poor repair. The one (1) door prep refrigerator front service line is no longer in wokring condition. (*RepairCleaning and sanitizing
Observation: Gaskets on the prep refrigerator front service line (left and mid door) are in poor repair. The one (1) door prep refrigerator front service line is no longer in wokring condition. (*Repair; replace or remove from service line); The seal around the two piece hood system on the cook line is falling out (*Plan for replacement of caulking to seal up these areas); The AVB on the dish washing line is beginning to leak. 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: Lighting in the dishwashing area has lighting unavailable over the dish machine and in the corner area behind machine where clean dishes come out of machine. Light fixtures in these areas were changed and minimum lighting can no longer be met. (min 20ftc) (*REPEAT) 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Lighting in the dishwashing area has lighting unavailable over the dish machine and in the corner area behind machine where clean dishes come out of machine. Light fixtures in these areas were changed and minimum lighting can no longer be met. (min 20ftc) (*REPEAT) 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.
minorCode Observation: the hand sink in the restroom (staff) is 78F. 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: the hand sink in the restroom (staff) is 78F. 5-202.12; Core; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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.
criticalCode Observation: Cooked sausage saved and cooled from previous day found at 56F. CDI: Discarded during inspection. 3-501.14Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cooked sausage saved and cooled from previous day found at 56F. CDI: Discarded during inspection. 3-501.14; Priority; ) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature; such as reconstituted FOODS and canned tuna. 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.
majorCode Observation: There is not a disclosure for the animal derived products on the dinner menuFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Observation: There is not a disclosure for the animal derived products on the dinner menu; The breakfast menu does not identify the animal derived product in the "kids plate" section which does contain ground meat selection on description; Non animal derived products: pancakes; waffles; and french toast are marked as needing a consumer advisory. CDI: Operator labeled menus for disclosure. Animal derived product of egg starred on kids plate. 3-603.11; Priority Foundation; B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf
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: Cooked sausage links observed above 41F due to improper cooling methodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked sausage links observed above 41F due to improper cooling methods; covering plastic wrap. Ensure that when cooling products; foods once removed from heat are not covered during cooling to allow for complete cooling of product. CDI: Sausage was discarded during inspection. Discussed cooling methods and monitoring for active managerial control during production tasks. 3-501.15; (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.
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: ROP packaged salmon were not removed from packaging for thawing under refrigeration. (walk in refrigerator) 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: ROP packaged salmon were not removed from packaging for thawing under refrigeration. (walk in refrigerator) 3-501.13 ; E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. CDI: Operator removed all ROP salmon from packaging. Core;
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: Refrigeration units (prepEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Refrigeration units (prep; make line) do not have thermometers placed in the warmest part of the unit to accurately identify air temperature in equipment. Observed back of refrigerators; The walk in refrigerator did not have a working thermometer. 4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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: Staff wearing wrist jewelry and watches during production tasks. 2-303.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff wearing wrist jewelry and watches during production tasks. 2-303.11; Core;Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. ; Observation: Staff are not wearing hair restraints during production tasks; food preparation; cooking; breakdown; cleaning; dish washing and other production tasks2-402.11; 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.
Observation: The spatula to stir products was observed poor repair; The blade on the food blender was chipped; Can opener blade was found dull. 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.
Observation: The dumpster corral is heavily accumulated with grease; refuse due to overflow of the grease receptor. In addition; the refuse container has a split seam allowing for liquid from dumpster to pour onto pad. 5-501.115; Core; 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.; Observation: A weld seam split on the dumpster has created a container no longer sealed. 5-501.13; Core; (A) Except as specified in par. (B) of this section; receptacles and waste handling units for REFUSE; recyclables; and returnables and for use with materials containing FOOD residue shall be durable; cleanable; insect- and rodent-resistant; leakproof; and nonabsorbent.
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: Replacement of bulbs in the dishwashing area has created areas where lighting is not available. (min 20ftc) The light bulbs in the walk in freezer burned out (8replace light fixture with one that is rated for temperature)Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Replacement of bulbs in the dishwashing area has created areas where lighting is not available. (min 20ftc) The light bulbs in the walk in freezer burned out (8replace light fixture with one that is rated for temperature); Lightbulbs in hood system burned out (food production 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.
2-303.11; Core; Employee was observed preparing food while wearing wrist jewelry. Other than a plain wedding band; employees may not wear jewelry on their hands or wrists while preparing food.
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.
3-302.11; Priority; Container of raw eggs was being stored directly on top of pasteurized (ready to eat) liquid eggs. In order to prevent potential contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Opened bag of pre cooked meatballs was found with no date marking. After being opened or prepared; ready to eat potentially hazardous foods shall be dated to indicate when they must be discarded within a 7 day period. CDI- Meatballs were dated.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of food was being stored on the walk-in freezer floor. All food products shall be stored at least 6 inches above the floor. CDI- Food was relocated during the inspection.
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; Core; Wet wiping cloth was being held on a table and quat sanitizer holding wet wiping cloths was at 0ppm. Between uses; wet or moist wiping cloths shall be held 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; Core; Multiple lights are not functioning underneath the hood in the back kitchen. Equipment shall be maintained in a state of good repair. Replace lighting as needed.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Repeat; Cooking equipment exterior and microwave interior have soil/food buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil 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.