3-501.16(A)(2) Priority: Noted small batch of raw chicken wings were temping at 42-43 F need the deep fryer. Maintain TCS foods in cold holding at 41F or less. CDI-The wings were placed in the walk-in cooler once REHS spoke to PIC.
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 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) - Observed some sticky residue along the storage racks above the 3 compartment sink and dry storage area. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 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.
5-501.113 Covering Receptacles (C) - Noted sliding left opened on the outside dumpster. Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-502.11 - Drain plugs missing for outside dumpster unit. Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage.
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.
4-601.11 (A); Priority Foundation; Noted some pink build-up along the deflector panel in the bulk ice machine. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- EHS instructed PIC to reclean noted 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P)- Noted Quat sanitizer solutions was reading above 400 ppm for the sani-buckets throughout the facility. Maintain Quat sanitizer between 200-400 ppm. CDI- EHS instructed PIC to remix noted Quat sanitizer.
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.
5-205.15 The front end handwashing sink is no longer functioning properly. Owner is awaiting a part to repair noted 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.
3-501.16(A)(2) Priority: Wings are 55F to 61F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. The wings were placed in the walk-in cooler once REHS spoke to PIC.
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.
5-202.12 Core; The water is 80F at the hand sink in the men's restroom and 89F at the hand sink in the women's restroom. Provide at least 100F water at handsinks. 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.
notedCode 4-501.114' Priority Quaternary ammonium sanitizer is less than 200ppm at the 3 compartment sink. Maintain sanitizer at correct concentrations(200-400ppm of quaternary ammonium sanitizer) when being used to sanitize. More sanitizer was added to the sanitizing vat. 4-601.11(A) Priority foundation. The French fry chopper is stored with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. The chopper was removed from the base and taken back to the 3 compartment sink to washCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114' Priority Quaternary ammonium sanitizer is less than 200ppm at the 3 compartment sink. Maintain sanitizer at correct concentrations(200-400ppm of quaternary ammonium sanitizer) when being used to sanitize. More sanitizer was added to the sanitizing vat. 4-601.11(A) Priority foundation. The French fry chopper is stored with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. The chopper was removed from the base and taken back to the 3 compartment sink to wash; rinse and sanitize.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3)Priority foundation. Blanched fries in the prep area are not time stamped. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. The blanched fren fries were time stamped once REHS spoke with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 2-402.11 Effectiveness :Employees that are handling food are not wearing hair restraints. Employees that handle food shall wear effective hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness :Employees that are handling food are not wearing hair restraints. Employees that handle food shall wear effective hair restraints such as hats; visors or hair nets. This is a repeat item.
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.
5-501.115: Grease is on the ground on the dumpster pad by the grease containers. Maintaining Refuse Areas and Enclosures 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food manager during operation. 2-102.12 (A); Core; 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.
5-202.12; Core; The men's hand sink is 81F and the women's hand sink is 91F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.; 6-301.11; Priority Foundation; No soap at the hand sink in the prep area. Hand washing sinks shall be provided with a supply of hand cleaning liquid; powder or bar soap. Hand soap was provided once REHS spoke to PIC.
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.
4-601.11 (A); Priority Foundation; The potato chopper is stored with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The potato chopper was taken back to the 3 compartment sink to be washed; rinsed and sanitized.
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 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; Blanched french fries are 48F. Keep all TCS food at or below 41F when held cold. The fries were placed on time as public health control.
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.
2-402.11; Core; Staff performing food production tasks are not wearing hair coverings/restraints during production. Except as provided in par. Food employees shall wear hair restraints such as hats; visor or hair nets.
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.
3-304.14; Core; Sanitizer is less than 200ppm of quaternary ammonium in the wiping cloth bucket. Wiping cloths shall be held in sanitizer maintained at the concentration of (200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct 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.
5-501.115; Core; Grease and cardboard on the dumpster pad. 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.
minorCode Observation: The person in charge is not a certified food manager during operation. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: The person in charge is not a certified food manager during operation. 2-102.12 (A); Core; A) 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
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.
majorCode Observation: Staff are unaware of vomit or diarrhea incident clean up with written instructions and tools in place for proper cleanup/disinfection. 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Staff are unaware of vomit or diarrhea incident clean up with written instructions and tools in place for proper cleanup/disinfection. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf CDI: Provided written instructions for staffing for clean up.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Sauce bowlsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Sauce bowls; tongs and lexan container where timed blanch fried are placed are not included in a requirement for wash; rinse and sanitize every 4 hours. Ensure that food contact surfaces at room temperature in contact with TCS (temperature control safety) foods are washed; rinsed and sanitized every 4 hours; The soda nozzle and nozzle for ice tea had visible buildup - These shall be washed; rinsed and sanitized every 24 hours - Eliminate buildup through proper tools. Refrigeration equipment interior and exterior buildup in contact hand points and interior of refrigeration units heavy buildup/food residue. 4-602.11; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (C)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 (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency necessary to preclude accumulation of soil residues; CDI: In use utensils including the fries container; mix bowls and tongs were removed for wash; rinse an sanitize during inspection. Discussed cleaning schedule for ice tea dispenser nozzle and tools needed to effectively 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.
minorCode Observation: Staffing performing food production tasks are not wearing hair coverings/restraints during production. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing performing food production tasks are not wearing hair coverings/restraints during production. 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: The sanitizer level in the wiping cloth buckets was measured at less than 200ppm for quat sanitizer. Ensure that the sanitizer buckets are refreshed often to maintain proper levels and when the bucket has excessive amounts of food particles. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: The sanitizer level in the wiping cloth buckets was measured at less than 200ppm for quat sanitizer. Ensure that the sanitizer buckets are refreshed often to maintain proper levels and when the bucket has excessive amounts of food particles. 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: Operator refreshed buckets during inspection - Quat was measured at 300ppm after refresh.
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 strainer baskets for fries are in poor repair and are no longer cleanable. The metal is dented and large dent folds exist on the internal surface of the strainer allowing for the accumulation of debris and can no longer be cleaned. Visible buildup observed. 4-502.11(A) and (C)Cleaning and sanitizing
Observation: The strainer baskets for fries are in poor repair and are no longer cleanable. The metal is dented and large dent folds exist on the internal surface of the strainer allowing for the accumulation of debris and can no longer be cleaned. Visible buildup observed. 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.
minorCode Observation: Equipment throughout the kitchen observed with debris buildup. Touch contact points on refrigeration units at the handlesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Equipment throughout the kitchen observed with debris buildup. Touch contact points on refrigeration units at the handles; exterior and interior of units. Exterior of ice machine; walk in refrigerator; gaskets on all refrigeration units; shelving in walk in and dry storage. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
minorCode Observation: The refuse containers are not being removed at a frequency to keep up with the amount of refuse generate on site. Observed containers of trash and materials in dumpster corral. 5-502.11Facility maintenance
Observation: The refuse containers are not being removed at a frequency to keep up with the amount of refuse generate on site. Observed containers of trash and materials in dumpster corral. 5-502.11; Core; REFUSE; recyclables; and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.; Observation: The dumpster corral is unclean and has excessive litter and debris throughout. 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.
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.