notedCode 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 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. -Observation: food employee was wearing smartwatch while handling food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 REPEAT 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
REPEAT 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: inside cooler near hot hold unit; reach-in handle; and outside raw chicken prep table had black and white accumulation; dry food and debris. Make sure to clean those areas and clean as often as necessary to keep it clean. -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.
minorCode REPEAT 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: ceiling tiles throughout the kitchen had accumulation of grease and food debris. Clean the walls throughout; behind the equipment and corners. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. -Observation: floor tiles in dishes room are broken and paint in walls in 3 comp sink is in poor repair and starting to chip. -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.
4-703.11; Priority; Observed dishes being washed and then sanitized in quaternary solution. The dishes were dipped for a few seconds into sanitizer and placed to air-dry. After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. CDI- EHS corrected employee and had her submerge the lids for 60 seconds as indicated on the sanitizer's manufacturer instructions (quat solution).
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.
6-501.19; Core; Repair the door hinge on the female restroom door. The door was maintained wide open. Toilet room doors shall be kept closed.
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; Clean the ceiling tiles throughout the kitchen that have accumulation of grease and food debris. Clean the walls throughout; behind the ice cream machine area; dish area; etc. 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. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; No lights in outdoor storage room. Provide required lighting intensity; 10 foot candles 30 inches above the floor in other areas and rooms during periods of cleaning.
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.
4-602.11; Core; Black/pink residue build-up inside main ice machine ice shoot. Equipment such as ice machines and inner components such as ice makers shall be frequently cleaned. PIC cleaned and sanitized during inspection. 4-601.11(A); Priority Foundation; Sticky residue and some labels still stuck to "cleaned" food containers on clean shelving. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC moved the dishes immediately and placed at the three comp sink to be washed 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.
3-501.16(A)(2); Priority; Observed American cheese in ice bath at 50F. The cheese slices were stacked too high in container. Maintain TCS foods in cold holding at 41F or less. CDI- Cheese was placed on line at 1030am; and was allowed to be moved back to the walk in cooler to cool down to 41F. No points- only one food out of temperature compliance.
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.
4-501.11; Core; Racks inside the bottom cold holding equipment are rusted. Remove or replace. Have a technician look at the walk in freezer condensing unit as water is leaking and freezing from the pipe beneath and accumulating on the floor. Move storage boxes from this area to prevent any ice getting on food boxes. 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.
4-601.11; Core; Clean dust on the outside filter of the soda machine in drive through. Clean gaskets on cooler doors throughout. Clean inside the cookie oven and the bottom of the reach in freezer. 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.
5-501.110; Core; Bag of trash on ground outside under dumpster. Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B); Core; Dumpster lids open. 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.
6-501.12; Core; Clean the ceiling tiles throughout the kitchen that have accumulation of grease and food debris. Clean the walls throughout; behind the ice cream machine area; dish area; etc. 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.
Observation: The hot holding cabinet in the back does not have an air thermometer. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding 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.
minorCode Observation: The dumpsters have accumulation of debris. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance
Observation: The dumpsters have accumulation of debris. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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 Observation: Grout missing from tile front space. Cove base tile missing/poor repair throughout kitchen area front service area. Various floor tiles are in poor repair. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Grout missing from tile front space. Cove base tile missing/poor repair throughout kitchen area front service area. Various floor tiles are in poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) PHYSICAL FACILITIES 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.
notedCode Observation: Milk cartons on make line (46-47F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Milk cartons on make line (46-47F);cooked eggs (45F) and sauces/dressings 72-73F at front service counter. CDI: Dressings;sauces discarded during inspection. Cooked eggs and milk cartons placed under make line refrigerator (39F). Ensure that all TCS(temperature control safety) food products are maintained at 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)TIME/TEMPERATURECONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less.
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.
Observation: Shelving over the cookie production area is accumulated with debris. Ensure all utensils and equipment are kept clean. Caulkingaround front hand sink has mold. 4-602.13 Nonfood Contact Surfaces (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequencynecessary 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.
notedCode Observation: Grout missing from tile front space. Cove base tile missing/poor repair throughout kitchen area front service area. Front counterunderneath not sealedCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Grout missing from tile front space. Cove base tile missing/poor repair throughout kitchen area front service area. Front counterunderneath not sealed; exposed would. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) PHYSICAL FACILITIES 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.
minorCode Observation: Hand sinks are unable to reach 100F during use in the kitchen and bathrooms. Evaluate hot water in line heaters and water regulators for temperature adjustment. 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Hand sinks are unable to reach 100F during use in the kitchen and bathrooms. Evaluate hot water in line heaters and water regulators for temperature adjustment. 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 milk being held on the make line is unable to maintain 41F or below. Operator added ice containers. (*Change ice every 2-4 hours) 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The milk being held on the make line is unable to maintain 41F or below. Operator added ice containers. (*Change ice every 2-4 hours) 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
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.
Observation: Cove base tile in the walk in refrigerator missing. 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.
majorCode Observation: Due to in demand hot water heater not operationalCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Due to in demand hot water heater not operational; hot water could not be supplied to dish sink at the beginning of inspection. Facility operator able to get second heater working to facilitate hot water to fixtures in facility. 4-501.19; Priority Foundation; The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf
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.
majorCode Observation: The hot water was insufficient due to operational ability of the in demand water heater heater. Heater is tripping GFI on socket and cutting off. Discussed temporary measures to correct until full repair to be made. Heater works intermittently but long enough to fill dish sink and some handwashing. 5-103.11Other
Official wording
Hot & cold water available; adequate pressure
Inspector’s notes
Observation: The hot water was insufficient due to operational ability of the in demand water heater heater. Heater is tripping GFI on socket and cutting off. Discussed temporary measures to correct until full repair to be made. Heater works intermittently but long enough to fill dish sink and some handwashing. 5-103.11; Priority Foundation; B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf A follow up inspection will be conducted in 10 days to determine corrective action plan for long term compliance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The areas in the dumpster corral is accumulated with trash; debris and food residues on pad. This area shall be maintained clean and free from harborage conditions created from refuse storage. 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.
5-205.11; Priority Foundation; Large shelving section blocking dish-washing hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Shelving removed when asked.
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.
5-501.114; Core; Drain plug missing from shared facility dumpster. Drains in receptacles shall have plugs in place.
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.
6-501.12; Core; Flood tiling damaged inside walk-in cooler. Physical facilities shall be maintained in a state of 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.