5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Noted several cardboard boxes and spray bottles blocking access to the handwashing sink. Also observed wet wiping cloth being stored inside the same handwashing sink. Keep all handwashing sinks cleared from unnecessary items and accessible at all times. CDI-Noted items removed during 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.
4-501.11 Noted dish machine no longer working. Facility currently not using dish machine; but are actively washing and sanitizing dishes in the 3 compartment sink. Facility currently has a work order in place to repair noted dish machine. 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 Maintaining Refuse Areas and Enclosures (C)- Observed several pallets; clutter and a old mattress being stored inside the dumpster area. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
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) The person in charge has not passed a food safety manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
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.
3-501.16(A)(2) Priority: The hard boiled shelled eggs are 46F in the buffet. Maintain TCS foods in cold holding at 41F or less. The cold holding container for the shelled eggs was replaced.
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.
2-102.12 (A) Core: No food safety manager on site. A person and charge at all times shall have passed a certified food safety manager course that is ANSI accredited.
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.
5-202.12 Core: Hand sink in the prep room is 71F. The right hand sink in the women's restroom is76F. Provide at least 100F water at hand sinks. 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; Eggs are 53F in the cold holding container on the buffet. Half and half is 63F in a carafe. Maintain TCS foods in cold holding at 41F or less. Ice was placed on the eggs and half and half was moved into another carafe.
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 2-402.11 CoreEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core; Employees that is prepping food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hat; visor or hair net.
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.
majorCode 4-501.112- The mechanical high temperature dish machine is not working. The sanitizing dish machines shall reach 180F for sanitizing. WashCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.112- The mechanical high temperature dish machine is not working. The sanitizing dish machines shall reach 180F for sanitizing. Wash; rinse and sanitize dishes/utensils in 3 compartment sink until dish machine is repaired. A follow-up visit will be conducted by November 11th.
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 water temperature at the hand sink is 73F and not at 100F.5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The water temperature at the hand sink is 73F and not at 100F.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: The TCS (temperature control products) yogurtFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The TCS (temperature control products) yogurt; milk; whip cream; cream cheese are not being held at 41F or below. Consider a time control policy for these products. Ensure that all TCS products are held 41F or below or discarded at end of service. 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: Products were removed from service due to temperature.
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: Staff were not wearing hair restraints during production tasks in kitchen. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff were not wearing hair restraints during production tasks in kitchen. 2-402.11; Core; ) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode Observation: Coffee supsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Coffee sups; oatmeal containers; water cups are not dispensed so that hand contact does not ossur at lip contact surface of the cup. 4-904.11; Core; 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.
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.
majorCode Observation: An irreversible thermometer is not available to monitor the final rinse temperature in the ww machine. 4-302.13Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: An irreversible thermometer is not available to monitor the final rinse temperature in the ww machine. 4-302.13; Priority Foundation; B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf ; Observation: The dish machine is not meeting the minimum wash temperature of 150F during operation. Repair machine. 4-501.110; Priority Foundation; A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: (1) For a stationary rack; single temperature machine; 74 C (165 F); Pf (2) For a stationary rack; dual temperature machine; 66 C (150 F); Pf (3) For a single tank; conveyor; dual temperature machine; 71 C (160 F); Pf or (4) For a multitank; conveyor; multitemperature machine; 66 C (150 F). Pf CDI: Operator is currently not using machine - Continue not to use machine until repair is made.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Employee working in kitchen obtained the food handler SErv Safe exam instead of the Food safety Manager exam. Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. Manager agreed to send kitchen employee to the Food safety manager exam.
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.
2-201.11 (A); (B); (C); and (E); Priority;The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional emplyee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Policy sent to operator.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed boiled eggs and cheese holding on breakfast bar above 41F. TCS foods shall be held at 41F or below. Manager will implement TPHC procedures for these items.
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.
3-302.15; Core;Observed plu stickers on washed oranges.Raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to eat form. Remove stickers before washing all produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.11; Core;Observed Dish machine not in working order. 3 compartment sink is set up with all required components.Physical facilities shall be maintained in good repair. Repair the dish machine; its is equipment that is essential to the operation.
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.