2-301.14 (G); Priority; Employee observed handling raw burgers but did not change their gloves or wash their hands before handling ready-to-eat food (toasted burger bun). Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- education given and employee hands were washed; burger bun was voluntarily discarded. 2-301.15 Where to wash - Pf; Employee observed handling soiled dishes and rinsing hands at the 3-compartment sink before resuming food prep. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employee washed their hands.
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.
3-501.16 (A)(2) and (B); Priority; Pimento cheese; french onion dip and shredded cheese were all over 41F (see list above). Chipotle ranch and Ranch dressing sitting on ice were holding between 59-67F. RTE TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items voluntarily discarded. TPHC procedure were suggested.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; [Repeat] The walk-in freezer has a leak above food storage areas. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. Repair leak.
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.
2-402.11; Core; Food employees observed preparing food and not wearing hair restraints. Food employees shall wear hair restraints and beard covers while working with food.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; [Repeat] Cleaning is needed of shelving units in all of the prep coolers/ freezers and the walk-in cooler. Shelving units throughout the kitchen are also in need of cleaning. Gaskets need to be cleaned and heavy grease accumulation is present along the grease disposal equipment in the kitchen as well as around the fryers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. 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
6-304.11; The hood system isn't properly pulling smoke and fumes from the cooking area. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes. Repairman came out during inspection.
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.
2-401.11; Core; There were employee drinks stored on shelving above food items in more than one area of the kitchen. Employee drinks must be stored and consumed so they do not contaminate Food; Equipment; Linens; and Single-Service items. CDI... The drinks were placed in the trash can.
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.
5-205.11 (B) ; Priority Foundation; Employee was observed filling a squeeze bottle with water from the handwashing sink to cook with at the grill. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and employee retrieved water from a prep sink instead.
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; [Repeat] A few metal pans; potato dicer; tomato slicer and large slicer were observed being stored clean with leftover food debris present. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Cleaning of food contact surfaces has been mentioned several times over the last 5 inspections. 4-702.11; Priority; Knives delivered during inspection were taken from the box and not cleaned and/or sanitized prior to use. Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning. CDI- education was given and knives were taken back to be properly 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.
3-501.16(A)(1); Priority; Marinara sitting in a hot well was between 66-70F. A container of partially melted butter was sitting on the edge of an unlit stovetop holding at 80F. Maintain TCS foods in hot holding at 135F or above. CDI- both items were allowed to reheat due to being out less than 4 hours.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; The reach-in freezer has ice buildup present and uncovered food items are being stored beneath it. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. Remove ice buildup.
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.
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; Cleaning is needed of shelving units in all of the prep coolers/ freezers and the walk-in cooler. Shelving units throughout the kitchen are also in need of cleaning. Gaskets need to be cleaned and heavy grease accumulation is present along the grease disposal equipment in the kitchen as well as around the fryers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. 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.
2-301.14 (G); Priority; Employees observed handling raw burgers and raw chicken but did not wash their hands before handling ready-to-eat food. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- education given and employee hands were washed; ready-to-eat food was voluntarily discarded.
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.
6-301.12; Priority Foundation; Paper towels not available at service area handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual; disposable towels. CDI- Paper towels provided.
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.
3-302.11(A)(1); Priority; A container of raw shelled eggs were observed being stored above pickles and other ready-to-eat foods in the service line cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- food rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; [Repeat] Metal pans and potato slicer stored clean observed with food debris. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Cleaning of food contact surfaces has been mentioned several times over the last 5 inspections.
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.
3-403.11 (A);(D); Priority; Queso; marinara and chili all reheating since 10am were observed not being reheated to the appropriate temperature within 2 hours. Reheat all TCS foods to 165F or commercially processed; ready-to-eat foods to 135F within 2 hours if food is to be hot held until service. CDI- food items were voluntarily discarded by 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.
3-501.16 (A)(2) and (B); Priority; Cooked mushrooms inside drawer cooler; pimento cheese; french onion dip and shredded cheese were all over 41F (see list above). RTE TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items voluntarily discarded.
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.
3-501.17; Priority Foundation; Several TCS food items observed without dates and/or faded and unidentifiable labels. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates added.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; The walk-in freezer has a leak above food storage areas. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. Repair leak.
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.
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; Cleaning is needed of shelving units in all of the prep coolers and the walk-in cooler. Gaskets need to be cleaned and heavy grease accumulation is present along the grease disposal equipment in the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. 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.
4-501.12 Cutting Surfaces (C) Heavily scored cutting boards. Cutting boards 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.
4-601.11 (A); Priority Foundation; Several food squeeze bottles stored clean with food debris and sticker residue on metal/ plastic containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 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.
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. Clean dishes stored on soiled shelves.
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 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; Cleaning has improved but there cleaning is still needed of shelving units and sides of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. 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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
2-301.14; Priority; Employee observed pulling up pants with gloved hands on and proceeding to touch handles of fryers. Employees shall wash hands after engaging in other activities that contaminate hands. CDI: PIC notified employee to wash hands and will discuss handwashing procedures.
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; Several food squeeze bottles stored clean with food residue and sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 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.
3-501.14; Priority; Container of cooked mushrooms cooling inside walk in covered with lid and plastic wrap over 2 hrs 85F. TCS foods shall cool down from 135-70F in 2 hrs and 70-41F in 4 hrs. CDI: Mushrooms discarded.
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.
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; Hot Dogs inside drawer cooler; tomatoes inside walk in and milk inside reach in over 41F (see list above). RTE TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Cooked mushrooms cooling inside walk in covered with plastic wrap and lid. Cooling shall be accomplished by arranging in equipment to provide maximum heat transfer through container walls and loosely covered or uncovered if protected from overhead contamination. CDI: Mushrooms discarded.
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; Food employees with long hair and facial hair not wearing hair restraints. Food employees shall wear hair restraints and beard covers while working with food.
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.
4-501.11; Core; Walk-in cooler door not fully self-closing and self-sealing. Wire shelving in cold-hold prep units surface peeling and rusting. Wall-mount wire storage shelves in back area rusting. Storage racks in walk-in cooler rusting. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Have cooler door repaired. Replace the rusted shelves and racks. 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.
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; Cleaning needed throughout establishment. Especially reach ins; fryers; outsides of equipment and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. 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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
6-301.12; Priority Foundation; Paper towels not available at dish area handwashing sink; dispenser jammed. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual; disposable towels. CDI- PIC unjammed dispenser during inspection.
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; Several food squeeze bottles stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled items returned for additional cleaning. [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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common NAME of the material. CDI- Labeling added during inspection.
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.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Wire from orders machine at prep line hanging down into pan of cut lettuce in the prep unit. FOOD shall be protected from contamination. CDI- Wire moved during inspection. Secure the wires.
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.
2-303.11; Core; Food employee wearing bracelets. 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. CDI- Food employee directed to remove bracelets and rewash hands during inspection.
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; Buckets of sanitizer stored up on active food prep counter and above food storage. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Buckets moved 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.
3-304.12; Core; Knife in prep area stored wedged in crack between prep units. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Knife returned to dish area for cleaning during inspection.
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.
4-903.11(A); (B) and (D); Core; Cleaned dishes and utensils stored in bins observed with residue and debris accumulation. Cleaned dishes stored on wire racks coated with greasy residue accumulation. Fryer basket and wire basket holding smaller utensils stored in dirty dishes splash area of 3-comp sink. At dish area handwashing sink; cleaned syrup dispensers stored hanging off of side of dish storage rack; directly below the soap dispenser of the handwashing sink. LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- All items returned for re-cleaning.
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; Walk-in cooler door not fully self-closing and self-sealing. Wire shelving in cold-hold prep units surface peeling and rusting. Wall-mount wire storage shelves in back area rusting. Storage racks in walk-in cooler rusting. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Have cooler door repaired. Replace the rusted shelves and racks.
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; Residue accumulation along clean dish storage racks. Residue accumulation along dry storage and walk-in cooler wire shelving and racks. Debris accumulation along low storage shelves. Greasy residue accumulation along tops of friers and filters above cook area. Heavy residue accumulation along wire rack above cook area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. [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.
5-501.16; Core; Front handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Add trash can at this hand sink. ; 5-501.115; Core; Dumpster area observed with greasy residue along the ground around dumpsters; several loose litter items; leaf litter accumulation; wooden pallets; and metal grating. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove all the litter and storage items; clean up the grease accumulation; and maintain area clean.; 5-501.111; Core; Recycling dumpster missing side door and back side of dumpster damaged with opening along the back side surface. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair. Contact trash service provider to have dumpster replaced with one that is intact and can be properly closed after each use.
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; Heavy grease residue accumulation along piping and wall behind cook equipment. Dust/residue accumulation along ceiling vents and surrounding tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.; 6-501.114; Core; Loose litter items observed all around the grounds of this facility. Maintain facility free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Start routine litter pickup around your facility to maintain clean.; 6-501.16; Core; Mops in mop sink not hung to dry. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.; 6-501.11; Core; Metal corner wall piece pulling away from wall in cook area. PHYSICAL FACILITIES shall be maintained in good repair. Repair the corner piece so area is smooth and cleanable.
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.