notedCode Observation: The ceiling of the walk in cooler is leaking. Containers are catching most of the water but food is stored below the leaking area of the cooler and is not protected from contamination. 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: The ceiling of the walk in cooler is leaking. Containers are catching most of the water but food is stored below the leaking area of the cooler and is not protected from contamination. 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
Observation: Utensils were stored in a container that is lined with fod debris. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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: Debris and grease are building up behind equipment and on the hood. Ceiling tiles have microbial build up due to leaking ceiling. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Debris and grease are building up behind equipment and on the hood. Ceiling tiles have microbial build up due to leaking ceiling. 4-601.11(C ) 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. 4-602.13 Nonfood Contact Surfaces (C)
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 walk in cooler ceiling is not in good repair. Water is leaking through the ceiling. 6-501.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The walk in cooler ceiling is not in good repair. Water is leaking through the ceiling. 6-501.11 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.
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: Food debris is building up behind equipment. 4-602.13 Nonfood Contact Surfaces (C)
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: Paint is peeling off the walls in the dining area. A container is sitting on a table collecting water dripping ftom the ceiling due to a leak in the dining area. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Paint is peeling off the walls in the dining area. A container is sitting on a table collecting water dripping ftom the ceiling due to a leak in the dining area. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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: Multiple foods on serving line in prep cooler are holding above 41F. Prep cooler is not working properly so food product is holding in ice at this time. Examples: onion 54FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple foods on serving line in prep cooler are holding above 41F. Prep cooler is not working properly so food product is holding in ice at this time. Examples: onion 54F; roast beef 49F; ham 44F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Onion; roast beef; and ham were thrown away. More ice was added to ice bath and new food product was placed in ice bath.
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 Observation: Ice scoop at drive thru was stored in a metal container with water that was visably dirty with food particles floating in it. 3-304.12 (E) In-use utensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Ice scoop at drive thru was stored in a metal container with water that was visably dirty with food particles floating in it. 3-304.12 (E) In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. CDI: Ice scoop and container were washed; rinsed; and sanitized.
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.
notedCode Observation: Single service fry containers were stored facing upward where they can potentially be ezposed to dust or other debris. 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service fry containers were stored facing upward where they can potentially be ezposed to dust or other debris. 4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI: Single service containers were stored facing downward.
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.
notedCode Observation: Prep cooler and small standing cooler at prep line is not maintaining temparture at 41F or below. Both coolers need to be replaced or repairedCleaning and sanitizing
Observation: Prep cooler and small standing cooler at prep line is not maintaining temparture at 41F or below. Both coolers need to be replaced or repaired; Walk in cooler has condensation running in on the left hand side of the cooler; employees have containers are catching water at this time. Food is not being stored on left hand side of walk in cooler. Repair is needed. 4-501.11 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.
notedCode Observation: Food debris and grease are builiding up on the outside of equipment through out establishment. Food debris and trash are building up behind the fryerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Food debris and grease are builiding up on the outside of equipment through out establishment. Food debris and trash are building up behind the fryer; ice machine; and drive thru work station. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C)
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; Water damage and microbial growth are on the cieling beside the walk in cooler and along windows and light fixures in the dining area. Employee stated this is from a leak in the roof. Molding is seperating from the wall behind the fryers; standing cooler; and ice machine. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-201.11 Floors; Walls and Ceilings - Cleanability (C)
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; Priority; The onion straws did not have a time stamp on them. If time without temperature control is used as the public health control; the food must have a clearly marked or other indication of the end of the time period in which the food must be discarded. CDI- Onion straws were voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; The inside of the lid on the ice machine has several cracks. All equipment shall be easily cleanable and maintained in good repair. Replace lid.
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; The backs of monitors have a buildup of dust; the hot holding deck has a buildup of grease and food debris; and the gray container has sweetener debris in it. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.
5-501.17; Core; The handicap stall in the women's bathroom does not have a covered receptacle and the main trash can is not covered. Toilet rooms used by females shall have covered receptacles for the disposal of feminine hygiene products. Add a covered receptacle to this stall or put a covered trash can in the main 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.
6-501.12; Core; There is food debris under and behind equipment in the kitchen and paper/trash in the dry goods storage area; in addition; some of the ceiling tiles and vents have a buildup of dust in the kitchen area. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. ; 6-501.11; Core; The baseboard is separating from the wall behind the stackable freezer. The physical facilities shall be maintained in good repair. Repair baseboard.
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.