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; One of the holding cabinets has plastic wrapping on it that is damaged and not allowing for easy cleaning.- Equipment shall be kept clean.- Please remove the plastic so that unit can 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.
6-501.12; Core; Walls in back storage area have black buildup on them that needs cleaned.- Physical facilities shall be kept clean.- Please clean walls and do so more frequently. 6-501.11; Core; Observed the floors in the mop sink area and the walk in cooler damaged and needing repairs.- Physical facilities shall be in good state of repair.- Please repair floors
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 - Roast beef on slicer and hot holding cabinet and chicken strips were below 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above...CDI by reheating beef roast and voluntarily discarding chicken strips.
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 - One food worker had long unrestrained hair...Food employees shall wear effective hair restraints such as hair nets; caps; etc. to keep their hair from contaminating food; clean equipment and utensils...Instruct worker to effectively restrain long hair.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Many stacks of disposable cups were stored unprotected in dispensers by drive-through and front counter. Some disposable food containers were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep stacks of cups down inside approved dispensers (covering top rims) or in their original plastic sleeves pulled up to rims of top cups on stacks. Store paper food containers covered or inverted on clean surface.
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 - Many wire storage shelves (walk-in units and dry storage) were rusty and peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
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 - Observed soiled wire shelves; refrigerator door frames; metal cabinet hinges/doors; reach-in refrigerator and freezer interiors; interior bottoms of fryers; hot holding drawers; bread racks and plastic trays; metal cabinets under dining area self-service beverage counter. Old soiled and torn plastic was on exteriors of freezer...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove soiled/torn exterior plastic from equipment.
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.
5-501.114; Core - One outside dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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 - Floors and walls were soiled in kitchen and dry storage areas; especially in corners; under equipment; etc. Sides/edges of bathroom toilet stall doors and entrance doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
4-602.11; Core - One soda dispensing nozzle at drive through had large soil build-up...Equipment such as beverage equipment dispensing nozzles shall be cleaned frequently enough to prevent soil/mold build-up...CDI by having PIC clean nozzle.
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 - Milk in bottles in reach-in refrigerator was at 44F (required to be refrigerated)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating milk.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Many stacks of disposable cups were stored unprotected in dispensers by drive-through and front counter. Some disposable food containers were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep stacks of cups down inside approved dispensers (covering top rims) or in their original plastic sleeves pulled up to rims of top cups on stacks. Store paper containers covered or inverted on clean surface.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of sanitizing sink.
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 - Observed soiled wire shelves; refrigerator door frames; metal cabinet hinges/doors; interiors bottoms of fryers; metal cabinets under dining area self-service beverage counter. Ice was accumulated on interiors of reach-in freezer...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove excess ice from freezer interiors.
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; Core - Trash/recycling dumpster side doors were open...Outside dumpster doors and lids shall be tight-fitting...Keep dumpster doors closed when not in use.; as5-501.114; Core - One dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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 - Flooring and floor drains under cooking/frying line and/or under ice machines/counters was soiled. Wall surfaces were soiled in some kitchen areas; including inside walk-in cooler. Exteriors of rear store grease storage unit and mop sink faucet were soiled with grease build-up. Sides/edges of bathroom toilet stall doors and entrance doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Ice was accumulated under walk-in freezer evaporator. Caulk was missing or damaged in vent hood corners...Physical facilities shall be kept in good repair...Physical facilities shall be kept in good repair...Repair evaporator so it does not leak (so ice does not accumulate). Replace damaged/missing caulk in vent hoods.; 6-201.17; Core - Section of peg board with small holes (not easy to clean) was mounted to wall above food prep sink...Attachments to walls shall be easily cleanable...Remove peg board from wall since it cannot be easily 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.