3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures. This is the 4th time in a row this has been a violation; so full (3) points deducted for this item.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; The raw eggs that are on TPHC in the main prep line were almost 3 hours past discard time.- Food that is using TPHC shall be discarded after 4 hours.- CDI; items voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core - Some clean dishes stored in drawers were splattered with food debris...Clean equipment and utensils shall be stored where they are not exposed to splash; dust or other contamination...Remove soiled dishes and store clean dishes so they cannot be splashed by food debris.
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.
4-601.11; Core; Cleaning is needed on gaskets throughout; inside equipment; and on outsides of some equipment.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed and do so 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.
4-601.11(A); Priority Foundation; Observed multiples metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be cleaned.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; The raw eggs that are on TPHC in the main prep line did not have a time to indicate when they were brought from temperature.- Food using TPHC method shall have a label of the time food is brought from temperature or the discard time. (4 hours).- CDI; the eggs were properly labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12 (A); Core; Ice scoop was found partially buried in the ice bin.- In-use utensils in TCS food; must be stored with handles above the food and top of the food.- CDI; ice scoop was removed.
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.
4-901.11(A); Observed multiple pans that were stacked wet.- Sanitized equipment shall be stored in a position that allows air drying.- 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.
4-501.11; Core; Observed multiple torn gaskets throughout facility. A large amount of ice was accumulated in the main prep line cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets and have cold hold unit repaired.
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 - Observed soiled cracks/crevices around grill line; drawers containing clean utensils; refrigerator interior bottoms (soiled condensation/water accumulated); trash storage counters; wire shelves; areas around front handsink/dishwashing counters...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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; Observed buildup of soils on floors throughout; especially underneath equipment such as the dish area.- Physical facilities shall be kept clean.- Please clean floors and increase cleaning frequency.
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.
2-301.14; Priority - Observed two workers taking lunch/food break in dining area and then put on gloves without washing hands beforehand. Also; worker handled raw meats/eggs with gloved hands; discarded them and then proceeded to put on new clean gloves without washing hands before donning gloves...After contaminating hands by eating; taking a break; and after discarding contaminated gloves; hands shall be washed...CDI by having workers wash hands. NOTE: This violation has been cited for 3 consecutive inspections. If observed on the next inspection; 4 points (double points) may be deducted for this one violation.
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.
3-304.15 (A); Priority - Observed worker crack raw egg (egg white touched glove) with gloved hands and proceeded to handle clean utensils...If used single use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled or when interruptions occur in the operation...CDI by having worker discard gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures.
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 - Two wiping cloth sanitizer containers were not labeled as "sanitizer"...Working containers of sanitizers; cleaners; etc. taken from bulk supplies shall be labeled with common name of products inside...CDI by labeling sanitizer containers.
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; Core - Some wet/soiled wiping cloths were on counter tops...Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. Chlorine sanitizer shall be 50-200 ppm.
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.
4-903.11(A); (B) and (D); Core - Some clean dishes stored on shelf on vent hood top were splattered with food debris...Clean equipment and utensils shall be stored where they are not exposed to splash; dust or other contamination...Remove soiled dishes and store clean dishes so they cannot be splashed by food debris.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some coffee filters were soiled by debris and others were not covered. Metal disposable cup holder was not covered on top...Single service food/beverage items shall be protected from contamination...Discard soiled filters and keep clean ones in closed original bags or in covered container. Cover top of cup holder.
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.
4-501.11; Core - Observed rusty/peeling shelves inside refrigerators and torn door gaskets on several refrigerators. Ice was accumulated on walk-in freezer door frame (metal heat strip not working?)...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved equipment. Remove all ice from freezer door frame and repair freezer door heated strip.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of dishwashing machine had some lime/calcium build-up and a few water holes had food/debris accumulation...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and to ensure equipment performs its intended function...Increase cleaning frequency of dish machine interiors.
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 - Observed soiled cracks/crevices around grill line; drawers containing clean utensils; refrigerator interior bottoms (soiled condensation/water accumulated); trash storage counters; wire shelves; areas around front handsink/dishwashing counters...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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
6-305.11; Core; Employee personal items found stored with single service cups. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.
2-301.14; Priority; Food employee observed handling raw steak and eggs and then proceeded onto handling ready-to-eat foods without handwashing. Another food employee was observed handling dirty dishes and then preparing coffee for a customer. Hands shall be washed when switching between working with raw food and working with ready-to-eat food; after handling soiled equipment and utensils. CDI- education given and hands were washed.
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 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; Sliced tomatoes on the make line were 44F. A container of chili was observed holding between 45-46F. TCS foods being held cold shall be held at 41F or less. CDI- Chili was cooled down on ice and tomatoes were cooled as well.
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; A spray bottle of Windex was observed being stored with single service cups. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Glass cleaner removed.
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; Core; Wet wiping cloths observed sitting on the counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration (chlorine 50-100ppm).
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.
4-901.11; Core; Employee observed towel drying dishes. After cleaning and SANITIZING; EQUIPMENT and UTENSILS: May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; A box of single service cups were observed on the floor in the storage room. Coffee filters were sitting out on the countertops uncovered. Single service and single-use articles shall be stored at least 6 inches above the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
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.
4-602.13; Core; The bottoms of coolers; bottoms of drawers containing clean utensils; were found to have food build up in them or water/tea pooling. Non-food contact surfaces must be cleaned at a frequency to preclude accumulation of soil residues. Increase cleaning frequency.
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.
6-302.11; Priority Foundation; Toilet paper missing in the women's bathroom. A supply of toilet tissue shall be available at each toilet. CDI- toilet paper supplied.
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; Trash and debris observed around the dumpsters. 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.