notedCode 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink had ice cubes inside and it was being used as a dump sink. Handwashing sink shall be used for handwashing only. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily washedHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink had ice cubes inside and it was being used as a dump sink. Handwashing sink shall be used for handwashing only. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily washed; rinsed and sanitized sink.
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.
4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: silicone spatula had silicone chipping. Make sure to keep utensils in good repair; silicone can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded spatula.
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 Maintain a plumbing system in good repair. -Observation: grey water from the hand wash sink near cooling cooler was draining slowly. Make sure the drain can support the water flow that comes out from the faucet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
5-501.114 Drains in dumpsters shall have drain plugs in place. -Observation: dumpster didn’t have drain attached; and it can attract pests. Make sure to keep drain attached at all times. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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.
6-201.16 Wall and Ceiling Coverings and Coatings. (A) Wall and ceiling covering materials shall be attached so they are EASILY CLEANABLE. -Observation: ceiling tile near pizza oven was not attached. Make sure to placed tiles back to original place after removing for maintenance. -Environmental Health Specialist (EHS) discussed the matter with 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.
4-501.11 & 4-501.12; Core; Replace pizza prep cutting board and sandwich cutting boards that are worn. Repair the pre-rinse sprayer at dish pit. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface the wooden storage area under the pizza holding area. Maintain equipment in good repair. Repeat.
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; Shelving throughout in need of cleaning. Oven; stove and hood vents in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of debris accumulation.
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.
5-202.14; Prority; Backflow preventer on hose bibb is not rated for pressurized nozzle for dish pit area. EHS provided information on correct backflow preventer via email. Until then; turn off faucets when not in use/ remove the spray nozzle. Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. CDI- PIC removed spray nozzle to provide open ended hose. Called plumber to look at issue.
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.
4-601.11(A); Priority Foundation; Food debris noted on multiple pans/containers in the bottom of prep tables at cooking line. Unknown pink liquid contaminating many pans in same area. PIC moved the stack of pans to be washed and sanitized that had the pink unknown liquid on them. Many containers could not be moved during the inspection for cleaning due to dishwashing capabilities. EHS will return to ensure the pans and containers are cleaned by 10/11/2025. Equipment food contact surfaces and utensils shall be clean to sight and touch.
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.
3-501.18; Priority; Observed cooked garlic for pizzas stored with a date of 9/1. PIC could not confirm correct date marking. Address with pizza station employees. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC voluntarily discarded the garlic. No points; all other date marking in compliance.
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.
4-204-112 (A); Core; Thermometers in reach in refrigerators; prep refrigerators are not located in the warmest part of the unit or are not available at all. Provide thermometer for ambient temperature in each cooler. Ensure thermometers are located and placed properly to monitor equipment.
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.
3-304.14(B); Core; Multiple wiping cloths being used with spray sanitizer on areas scattered throughout facility. 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.
4-901.11(A); Core; Multiple dishes stacked wet throughout facility. Air drying needs to be addressed; and more racks may need to be provided. 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; Provide the hinge for outside deli salad glass case immediately. Currently wrapped with plastic. PIC has part today. Maintain equipment in good repair. 4-501.12; Core; Replace pizza prep cutting board and any other cutting boards that are worn. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10; Core; Provide commercial food processer for shredding cabbage in sushi area. Current processer is domestic 'Cuisine Art" brand. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. 4-101.11 (A) - (E ); Priority; Observed "cryopacks" being used as food contact surface for sushi rolls. EHS could not determine if these ice packs were safe for food contact surfaces. EHS did research the website but it did not return information on food safe material. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. CDI- PIC immediately stopped the use of the packs until they can provide the Department more information.
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
4-301.12; Core; Observed two compartment sink in sushi prep area. Sushi employee states that sometimes she washes smallware in the two-comp sink. If the sushi employees would like to use the two compartment sink for ware washing; they need to have the use approved. if the use of the two compartment sink is strictly for a food prep sink; educate staff on the use of the sink and cleaning process. Contact EHS if you have questions about applying for the variance. Before a 2-compartment sink is used; the permit holder shall have it's use approved.
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.
5-202.14; Prority; Backflow preventer on hose bibb is not rated for pressurized nozzle for dish pit area. EHS will provide information on correct backflow preventer. Until then; turn off faucets when not in use/ remove the spray nozzle. Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. CDI- PIC removed spray nozzle to provide open ended hose.
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.
6-501.11/12; Core; FRP walls and hood areas in the dish room are heavily accumulated with debris/mold type residue. FRP walls behind prep sinks are in need of cleaning. FRP walls loose in dish pit area. Re-caulk behind the dish machine tables.Clean ceiling tiles contaminated with dust. Increase cleaning frequency in these areas and provide tools that can be utilized to clean. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. 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. Repeat.
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 water temperature on the hand sink in the ready to eat food - pizza station is 67F. The hot water pressure was extremely low - appeared to be cut off to this hand sink. Ensure that all hand sinks can provide water under pressure with a minimum of 100F. 5-202.12 Handwashing SinksHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The water temperature on the hand sink in the ready to eat food - pizza station is 67F. The hot water pressure was extremely low - appeared to be cut off to this hand sink. Ensure that all hand sinks can provide water under pressure with a minimum of 100F. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.
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.
Toxic substances properly identified stored & used
Inspector’s notes
One spray bottle of clear liquid without a label stored at the shelving unit int he dishwashign area. Ensure that all working contianers of chemicals are labeled. CDI: Label added. 7-102.11 Common Name - Working Containers (Pf) Working containers used for storing toxic materials such as cleaners shall be identified with the common name of the chemical stored within.
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.
notedCode Observation: Whole red peppers observed with labels still affixed and being prepped. CDI: Whole peppers were returned to have lebels removedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Whole red peppers observed with labels still affixed and being prepped. CDI: Whole peppers were returned to have lebels removed; rewashed before reprepping. 3-302.15 Washing Fruits and Vegetables (C) All fruits and vegetables shall be rinsed/washed prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The thermometer on the ready to eat food walk in 27A is no longer working. The thermometers on the dlei display cases are reading 30F and the air temperature is higher at 37F/38F respectively. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain air thermometers in good repair and accurate.
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 repssure gauge on the warewahs mahcine is obsreved over 30psi on the gauge and appears may not be in working condition. 5-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machineCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The repssure gauge on the warewahs mahcine is obsreved over 30psi on the gauge and appears may not be in working condition. 5-501.113 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 walls and hood areas int he dish rom are heavily accumulated with debris/mold type residue. Increase cleaning frequency in these areas and provide tools that can be utilized to clean. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The walls and hood areas int he dish rom are heavily accumulated with debris/mold type residue. Increase cleaning frequency in these areas and provide tools that can be utilized to 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.
criticalCode Observation: Due to inoperation of the dish machine the surface temperature of utensils were unable to finalize at 160F or higher as required for proper sanitization. Operator is directed to sanitize dishwareCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Due to inoperation of the dish machine the surface temperature of utensils were unable to finalize at 160F or higher as required for proper sanitization. Operator is directed to sanitize dishware; utensils in manual immersion of 3 compartment sink until dish machine can be repaired. 4-703.11; Priority; After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under sec. 4 501.111; P (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under sec.sec. 4 501.15; 4 501.112; and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; P
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: The hot holding cabinet had failed during production allowing for TPHC during hot holding and prior to be time stamped to fall below 135F. (chicken wings - 112F) This was identified and food products were reheated to 167F. Discussed utilizing time stamp on products once removed from initial cooking heat. 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: The hot holding cabinet had failed during production allowing for TPHC during hot holding and prior to be time stamped to fall below 135F. (chicken wings - 112F) This was identified and food products were reheated to 167F. Discussed utilizing time stamp on products once removed from initial cooking heat. 3-501.16(A)(1) ; Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above; except that roasts cooked to a temperature and for a time specified in par. 3 401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; 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 Thermometers in reach in refrigeratorsEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Thermometers in reach in refrigerators; prep refrigerators are not located in the warmest part of the unit. Ensure thermometers are located and placed properly to monitor equipment. 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.
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: During food production open packages of food products are being placed on speed racks not protected with overhead cover or wrapped. (Bakery itemsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: During food production open packages of food products are being placed on speed racks not protected with overhead cover or wrapped. (Bakery items; rte food production) CID: Sheet pan placed on top rack of speed rack. 3-305.14; Core; During preparation; unPACKAGED FOOD shall be protected from environmental sources of contamination.
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.
minorCode Observation: Staffing not wearing hair coverings during food production. (beard restraints/hair restraints) 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing not wearing hair coverings during food production. (beard restraints/hair restraints) 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.
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: In use wiping clothes are being used for production areas for clean up not stored in a sanitizer. Spray bottles being used are used with wiping clothes and not towels. Discussed usageCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes are being used for production areas for clean up not stored in a sanitizer. Spray bottles being used are used with wiping clothes and not towels. Discussed usage; etc.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; and (2) Laundered daily as specified under par. 4-802.11(D).
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: Utensils and equipment being stacked wet without the benefit of air drying. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD;
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.
Observation: The flooring around the base of the walk in refrigerators is deteriorated allowing for buildup; The prep sandwich refrigerator is not draining on the deli service line and water is accumulating in the bottom section; the alto sham is not holding temperature 135F or higher/thermometer is pegged over 200F on machine. The4-501.11; 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.; Observation: The surfaces of cutting boards are scored on cheese line; rte foods production. 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.
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 warewash machine is not operating in accordance with the specification plate. The wash cycle time is not long enoughCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The warewash machine is not operating in accordance with the specification plate. The wash cycle time is not long enough; The rinse gauge is not working properly; the pressure gauge is registering over 30psi when entering the rinse cycle. 4-501.15; Core; A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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; Dishes stored on lower shelving across from grill line are soiled. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several boxes of bakery/prep food items stored underneath leaking ice build-up from the walk-in freezer condenser. Food shall be protected from contamination by storing the food in a clean dry location where it is not exposed to splash; dust; or other contamination. CDI: Foods pulled from this storage rack until replacement part has arrived.
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; Condenser in walk-in freezer is leaking. Equipment shall be maintained in a state of good repair. CDI: Replacement part has been ordered and is expected to arrive any day now.
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; Racks in need of thorough cleaning inside smaller prep walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of debris accumulation.
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.