notedCode 2-301.14 Wash hands before engaging in food preparation including working with exposed foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P; Employees observed touching face masks; jeans and headsets and then proceeding to touch foods without washing hands. CDI: PIC had employees wash hands and foods 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.
4-501.11- Noted an accumulation of ice build up along the condenser line in the walk in freezer. 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 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 of reach insCleaning 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 of reach ins; shelving units and outsides of bulk containers. 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.
6-501.11; Core; Grout missing from between floor tiles throughout kitchen. (Floor is no longer considered cleanable and debris is building up between tiles) 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.
notedCode 2-301.14 Wash hands before engaging in food preparation including working with exposed foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P; Employees observed touching face masks; jeans and headsets and then proceeding to touch foods without washing hands. CDI: PIC had employees wash hands and foods 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.
notedCode 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -POther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P; TCS foods held on time at front of store make line not time stamped. CDI: PIC time stamped items. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Scoop in flour touching food. Repeat.
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) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed of reach insCleaning 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 of reach ins; shelving units and outsides of bulk containers. 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 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -POther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P; Sausage held on TPHC not time stamped. CDI: Sausage discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 of shelving units and outsides of bulk containers.
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.
5-202.12; Core; The handsink in the back had a very poor flow and only had cold water.- Provide at least 100F water at handsinks.- Please repair sink to proper strength of flow and temperature
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)(1); Priority - Several hot TCS* foods (not on time control) in front area steam table were less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product or time as a public health control (TPHC) shall be used...CDI by voluntarily discarding foods.
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.
2-301.12; Priority; Observed multiple employees washing hands for a total of 5-8 seconds. I believe this is because the handsink temperature stays at 124 degrees F which is scolding.- Food employees shall wash hands properly for a total of 15-20 seconds.- CDI; PIC had employees wash properly and scrub hands longer and has placed a work order to turn the temperature of the sinks down.
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.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; walk in door was placed open for prepping. Do not keep door propped open unless actively going in and out of walk in such as for deliveries.
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.
6-501.11; Core; Grout missing from between floor tiles throughout kitchen. (Floor is no longer considered cleanable and debris is building up between tiles) 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.
majorCode Observed prep pans stored clean on the dish drain with visible food residue still attached to surface. 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observed prep pans stored clean on the dish drain with visible food residue still attached to surface. 4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. P CDI: Operator returned utensil pans to dish for cleaning.
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
The potato rounds; fries at drive thru service area are not being discarded according to time written on dry erase board of 9; 930AM - Observed still in container and new product added without changing time on board. Sliced tomatoes did not have time. 3-501.19;(B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P Consider rotating products at the drive thru currently on 10/20 minute time control to a (2) two hour time control application for products and containers. CDI: Products were discarded during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The doors to the front service ice/soda counter falling of hinges/poor repair; Can opener blade observed dull and in need of replacement. Prep pans have extensive dents disallowing cleaning and visible buildup is seen (*This was a repeat observation pans) 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. C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Cardboard shelving observe din dry storage not cleanable approved shelving liner. Observed with grease; food residue. 4-101.19; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.; The thermometer in the prep wrap refrigerator was reading 31F and the air temperature was measured at 39F. All air measuring temperature devices should be accurate within +/- 3F. 4-502.11(A) and (C); Core;(C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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 Refuse units in rear of store are heavily accumulated with debris. Increase cleaning frequency of dumpster units. 5-501.116Facility maintenance
Refuse units in rear of store are heavily accumulated with debris. Increase cleaning frequency of dumpster units. 5-501.116; Core;(B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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.
minorCode Grout missing from between floor tiles throughout kitchen. (Floor is no longer considered cleanable and debris is building up between tiles) 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Grout missing from between floor tiles throughout kitchen. (Floor is no longer considered cleanable and debris is building up between tiles) 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.