notedCode 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee drink was stored on make-line prep table. CDI: Drink relocated.
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 3-501.19 Time as a Public Health Control (Pf) Multiple TCS foods (including lettuceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Multiple TCS foods (including lettuce; tomatoes; chicken; and sausage) were not labeled with the times of temperature removal at start of inspection. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels were added by PIC during inspection. Repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11 Maintain equipment in good repair. Reach-in freezer evaporator is leaking. Repair freezer.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout kitchen and under cook-line units were soiled with accumulations of food debris and grease. Wall near drive-thru window had accumulations of grease and other food debris. Cardboard boxes on wire racks were accumulating large amounts of grease. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean floors and walls. Remove cardboard boxes. Repeat violation.
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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) PIC stated that the can opener had not been used todayCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) PIC stated that the can opener had not been used today; but was stored with accumulations of thick black residues along blade. CDI: Can opener was removed and cleaned 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Raw chicken stored on ice was maintained above 41F. Container of buttermilk was maintained above 41F on prep table. Temperature controlled for safety food shall be maintained at 41F or less. CDI: Ice was replaced below chicken container. Buttermilk was voluntarily discarded by PIC. Avoid storing multiple containers of buttermilk outside of temperature when not in use. Zero-points deducted.
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 3-501.19 Time as a Public Health Control (Pf) Containers of tomatoes (51F)Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Containers of tomatoes (51F); lettuce (49F); and chicken (123-140F) were not labeled with times of preparation. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels were added by PIC during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Can opener insert was soiled with accumulations of food debris. Interior and gaskets of prep coolers and freezers were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean can opener insert more often. 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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall in rear kitchen near ice machine was damaged and had a hole. Physical facilities shall be maintained in a state of good repair. Repair items noted. Repeat. 6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout kitchen and under cook-line units were soiled with accumulations of food debris and grease. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean 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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store containers inverted until use. Repeat violation.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Can opener insert was soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean can opener insert more often.
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.
5-205.15 Maintain a plumbing system in good repair. Rear handwashing sink was leaking. Plumbing systems shall be maintained in a state of good repair. PIC stated that work order has already been placed for this handwashing sink. Zero points deducted.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall in rear kitchen near ice machine was damaged and had a hole. Metal sheet panel on between walk-in coolers was loose and coming away from wall. Physical facilities shall be maintained in a state of good repair. Repair items noted. Zero points deducted.
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 3-501.19 Time as a Public Health Control (Pf) Containers of chickenOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Containers of chicken; sausage; tomatoes; and lettuce were not labeled with times of preparation. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Chicken; sausage; tomatoes; and lettuce were voluntarily discarded by person in charge. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store containers inverted until use.
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.
4-501.114; Priority; Sanitizing solution in 3-compartment sink had a concentration of 0 PPM chlorine. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: Sanitizing solution was dumped and remade.
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 Foundation; Metal tray of cooked chicken was not labeled with the time of preparation. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Chicken was voluntarily discarded by person in charge. Repeat; Half points deducted due to improvements in applications of TPHC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.11; Core; Tiles near the fry station were cracked; split; and broken. Physical facilities shall be maintained in good repair. Repair tiles.
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.
2-103.11 (A) - (P); Priority Foundation; Did not observe food employees using available food thermometer to check the final cook temperature of fried chicken; the person in charge did not encourage the use of this practice after observing the food employee not using the thermometer. The person in charge shall ensure that: Employees are properly cooking TCS (time/temp control for safety) food; being particularly careful in cooking those foods known to cause severe foodborne illness and death; through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated. CDI - Spoke to PIC about proper practices of testing final cook temps; encouraged better training of food employees.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-205.11; Priority Foundation; Observed an employee rinsing a wiping cloth in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke with PIC to have employee behavior corrected.
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.
3-401.11; Priority; Several pieces of fried bone-in chicken reached a maximum final cook temperature of 154F. Raw poultry; stuffed fish; stuffed meat; stuffed poultry shall be cooked to heat all parts of the food to 165F or above for 15 seconds. CDI - Chicken was fried again to ensure that all pieces of chicken reached a minimum final cook temperature of 165F.
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)(1); Priority; The mac and cheese in the hot-hold case as well as the chicken tenders in the expo hot-holding unit had several portions that were not holding proper hot-holding temperatures; these items were not indicated to be under TPHC with current procedures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above; except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature foods. Ensure employees understand which foods are under time control and which ones are under temperature control.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; TCS foods indicated to be under time control; the sliced cheese; sliced tomatoes; and cut lettuce; did not have time labels. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Correct time labels were added to these foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed a bucket of sanitizing liquid stored beside and above packages of to-go lids and to-go cups. Poisonous/toxic materials shall be stores so they cannot contaminate food; equipment; utensils; linens; and single-use and single-service articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Relocated sanitizer bucket to a different location.
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.
5-501.111; Core; A lid of one of the brown dumpsters had been ripped off and was missing. Storage areas; enclosures; and receptacles for refuse/returnables/recyclables shall be maintained in good repair. Repair broken dumpster lid.
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.