4-501.12-The cutting boards on the prep refrigerators are chipped on the ends and deeply scratched.; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 5-501.114 Using Drain Plugs (C) Noted drain plugs missing from outside dumpster unit. Contact dumpster vendor to have drain plugs replaced. 5-501.113(B) Noted sliding doors left opened on the outside dumpster unit. Keep dumpsterFacility maintenance
5-501.114 Using Drain Plugs (C) Noted drain plugs missing from outside dumpster unit. Contact dumpster vendor to have drain plugs replaced. 5-501.113(B) Noted sliding doors left opened on the outside dumpster unit. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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 6-501.12- Areas of floors under and behind and behind storage racks in the walk in freezer has an accumulation of debris. Also observed an accumulation of significant ice build-up underneath the storage racks in the walk in freezer. CoreCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12- Areas of floors under and behind and behind storage racks in the walk in freezer has an accumulation of debris. Also observed an accumulation of significant ice build-up underneath the storage racks in the walk in freezer. Core; A) PHYSICAL FACILITIES shall be cleaned as often as 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.
5-202.12; Core;The handwashing sink located in the Mens restroom reaches only up to 86 F. Handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust hot water.
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) 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)- Observed densely packed containers of sliced tomatoes and grilled onions holding between 44-47 F in the work top cooler. Also noted additional TCS items reading above 41 F on the same work top cooler (see temp log). Maintain TCS foods in cold holding at 41F or less. CDI: Noted containers divided out and placed into the walk in cooler to cool down.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) - Noted presence of fruit flies apparently coming from the drain line underneath the 3 compartment sink. Noted drain line is not properly draining.
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 4-903.11(A)(C) - Observed a box of plastic cups being stored on floor near the back of the prep kitchen. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) - Observed a box of plastic cups being stored on floor near the back of the prep kitchen. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 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.
4-501.12-The cutting boards on the prep refrigerators are chipped on the ends and deeply scratched.; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Noted condensation leak in one the front-end prep cooler. Maintain equipment in good repair. Repair noted condensation leak.
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) 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) - Noted aged accumulation of residue build up along the interior surfaces of the handwashing sinks and prep sink basins. 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.
5-205.15 Noted steady leak from the drain line underneath the wash vat of the 3 compartment sink. Also noted water pressure low for both the Men's and Women's' Restroom handwashing sink. Maintain a plumbing system in good repair.
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.
notedCode 5-501.114 Using Drain Plugs (C) Noted drain plugs missing from outside dumpster unit. Contact dumpster vendor to have drain plugs replaced. 5-501.113(B) Noted sliding doors left opened on the outside dumpster unit. Keep dumpsterFacility maintenance
5-501.114 Using Drain Plugs (C) Noted drain plugs missing from outside dumpster unit. Contact dumpster vendor to have drain plugs replaced. 5-501.113(B) Noted sliding doors left opened on the outside dumpster unit. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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 6-501.12- Areas of floors under and behind equipment has accumulation of debris. Observed an accumulation of significant ice build-up underneath the storage racks in the walk in freezer. CoreCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12- Areas of floors under and behind equipment has accumulation of debris. Observed an accumulation of significant ice build-up underneath the storage racks in the walk in freezer. Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C)- Need to replace the deeply pitted grouting near the 3 compartment sink area. Noted standing water beginning to pool between floor tiles due to deteriorating grout. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of orange juice and cases of blueberries with condensation from the condenser in the walk-in freezer. Food shall be protected from contamination from premises by storing good where it is not exposed to splash; dust or other contamination. Move the blueberries and orange juice away from the condensation.
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.
4-501.11; Core; The condenser line in the walk-in freezer is leaking. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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.
criticalCode Observation: BlendersCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Blenders; spatulas; tongs in contact with TCS (temperature control safety foods) are not being washed; rinsed and sanitized every 4 hours. Facility opens in the morning; equipment as noted after speaking with PIC does not contain job aid for this task/not aware of sanitization requirements. 4-602.11; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: C) Except as specified in par. (D) of this section; if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P Priority; CDI: PIC/operator was educated on requirements under the rules. schedule needed for what utensils and equipment that would be included in 4 hour rotation which does not include utensils in food service bins that are TCS foods but are held 41F or below.
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.
criticalCode Observation: Sliced tomatoes and cooked corn found holding above 41F 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Sliced tomatoes and cooked corn found holding above 41F 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under 3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator removed food from service.
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: Staffing observed not wearing hair coverings during production tasks.2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing observed not wearing hair coverings during production tasks.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.; Observation: Staff wearing watches and wrist jewelry. 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.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode Observation: The in use wiping cloth used for wiping equipment was being stored in a sanitizer bucket that had not sanitizer present when tested. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: The in use wiping cloth used for wiping equipment was being stored in a sanitizer bucket that had not sanitizer present when tested. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; CDI: Bucket with wiping cloth was removed from service. Discussed changing out and monitoring sanitizer buckets every couple of hours.
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: In use utensils for spreading peanut butter stored on single service filled cups on back of prep refrigeratorEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use utensils for spreading peanut butter stored on single service filled cups on back of prep refrigerator; spatula for sandwiches from grill stored underneath panini machine (both areas are unclean areas for storage of in use utensils) 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section; in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11; CDI: PIC person in charge removed utensils form service. Discussed proper storage of utensils.
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 cutting boards on the prep refrigerators are chipped on the ends and areas where accumulation can occur. 4-501.12Cleaning and sanitizing
Observation: The cutting boards on the prep refrigerators are chipped on the ends and areas where accumulation can occur. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. ; Observation: The gasket on the prep refrigerator was torn/poor repair. The compressor on the walk in freezer is not draining allowing ice to buildup on stored food products and shelving in walk in freezer. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode Observation: The interior shelf system for the lid on the ice bin has accumulation of microbial growth. 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The interior shelf system for the lid on the ice bin has accumulation of microbial growth. 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.
minorCode Observation: Areas of floors under and behind equipment has accumulation of debris. 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Areas of floors under and behind equipment has accumulation of debris. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as 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.
4-201.11; Core; Repair source of leak from freezer that is leaking and freezing onto the freezer floor.
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.