5-202.12; Core; The handwashing sink in the back of the kitchen temps at 63F and the water barely trickles out. Handwashing sinks must provide water at 100F or above with a steady flow of water for at least 15 seconds. Noted handwashing sinks only reaching up to 77 F for each handwashing 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (C)- Noted sanitizer solution inside the side troughs were soiled. Discussed replacing sanitizer solution once soiled. CDI-Noted troughs refilled during inspection.
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 Equipment and Utensils; Air-Drying Required (C)- Several containers were stacked wet by the 3 compartment sink. Separate or cross stack dishes to air 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.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed some residue build up along the exterior side of the self serve soda dispenser nozzle . CDI- employee cleaned noted area during inspection.
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.
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well. Physical facilities shall be maintained in good repair and condition. 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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests; Flies in kitchen. Seek more aggressive controls.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-501.11 Maintain equipment in good repair. Handle on hot hold unit that stores taco shells broken and walk in freezer doors rusty.
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 4-501.18 Maintain washCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.18 Maintain wash; rinse; and sanitize solutions clean. Food debris in sanitizer water.
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) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed throughout establishment. Especially shelvesCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed throughout establishment. Especially shelves; fryers and hot hold units.
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 multiple 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 washed again.
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.
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/walls.
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)(1); Priority - Several hot TCS* foods were below 135F in front metal holders/shelves (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above...CDI by 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.
4-501.11; Core; Observed one gasket that was heavily damaged on back make line unit.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket.
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.
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/walls.
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.
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/walls.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Observed one live roach around the handsink.- The premises shall be maintained free of insects; rodents; and other pests.- The facility was treated for pests the night prior. It is common for them to be more active right after spraying.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-903.11(A); (B) and (D); Core; Minor wet stacking of metal pans were observed.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please allow for complete air drying of dishes.
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.
The dumpster receptacle is no longer cleanable; rodent proof or self-contained: The bottom section of the receptacle is rusted/observed holes. 5-501.13; Core; Violation Codes (A) Except as specified in par. (B) of this section; receptacles and waste handling units for REFUSE; recyclables; and returnables and for use with materials containing FOOD residue shall be durable; cleanable; insect- and rodent-resistant; leakproof; and nonabsorbent.
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.
Tile flooring; cove base throughout facility missing grout; cracked tile - poor repair. 6-501.11; Core; 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 Staffing with facial hair/beards are not wearing hair coverings while performing production tasks in facility. 2-402.11Employee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
Staffing with facial hair/beards are not wearing hair coverings while performing production tasks in facility. 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 Spatula for panini press machine is being stored under the bottom of equipment where it is unclean. 3-304.12Equipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
Spatula for panini press machine is being stored under the bottom of equipment where it is unclean. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11; CDI: Spatula removed form service. Educated staff about storing in use utensils.
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 Drink cups are extended beyond the dispensing holder allowing hands to contact mouth contact surface of the cup. Cups are being stacked in container without dispenser allowing contact with hands on the lip contact surface - Keep cups stored in plastic sleeve during dispensing to prevent hand contact of lids of the cups. 4-904.11Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
Drink cups are extended beyond the dispensing holder allowing hands to contact mouth contact surface of the cup. Cups are being stacked in container without dispenser allowing contact with hands on the lip contact surface - Keep cups stored in plastic sleeve during dispensing to prevent hand contact of lids of the cups. 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. CDI: Operator placed cups back into plastic sleeve for dispensing.
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.
The following equipment items observed in poor repair: Metal rack shelving in prep areas; dry storage - rusted; gasket on walk in refrigerator door disallows the door to seal and shut fully; prep refrigerators on the front and rear make line(s) are not able to hold cold hold temperature of 41F or below (front refrigerators cut off/ rear refrigerator used with ice bins); Fryer in cook line no longer working; door on rear prep refrigerator does not seal 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.
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 The wash solution temperature of the three compartment sink basin was observed at 104F. 4-501.19Cleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
The wash solution temperature of the three compartment sink basin was observed at 104F. 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 CDI: The wash basin had hot water added to bring temperature up to 113F.
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.