6-501.12; Core; Cleaning is needed on the walls near the tea prep area and on the floors of the walk in freezer.- Physical facilities shall be kept clean.- Please clean items listed
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; Multiple metal pans that were deemed clean still had food debris on them.- Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight to touch.- CDI; Items moved to 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.
4-501.11; Core; One small tear in a gasket on the drive thru mini cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket.
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; Equipment such as the turning knobs on ovens; wires above ovens; and on shelving throughout need cleaning due to buildup.- Equipment nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please clean items listed and do so 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.
6-501.11; Core; There are pieces of old caulking hanging from the ceiling in the walk in overtop of food. Replace tiles.- Physical facilities shall be in good repair.- Please repair items listed.
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; The slicer that was deemed clean still had food debris on it.- Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight to touch.- CDI; slicer was moved to 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed food in containers in the chicken walk in cooler that had water puddles on top from condensation dripping on them from the fan unit above.- Food shall be protected from splash and be stored in a dry location to prevent contamination.- Please do not store food under dripping units.
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.
3-304.14; Core - One sanitizer bucket had chlorine concentration around 25 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by changing sanitizer.
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; Core - Cutting board at make line top had deep knife cuts on edges...Cutting boards that have scratches and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board. 4-501.11; The drink station at the drive through and the handsink nearest that area both had missing caulk causing buildup of residue around equipment.- Equipment shall be maintained in good repair and easily cleanable.- Please replace the missing caulk or find another way to seal off the area to preclude accumulation and for easy 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.
6-501.11; Core; Replace the missing floor tiles around the mop sink area. The grout was missing in several areas in the kitchen.- Physical Facilities must 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.
5-202.12; Core - Hot water at both women's and men's bathroom handsinks did not exceed 78F after water ran for a few minutes...Hot water at handsinks shall be at least 100F...Increase hot water to at least 100F at all handsinks. 6-301.12; Priority Foundation - No paper towels were in dispenser at handsink by office...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by replacing paper towels in dispenser.
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.
4-501.114; Priority - Concentration of chlorine sanitizer in 3rd compartment of 3-comp sink was about 25 ppm...Chlorine sanitizer shall be 50-200 ppm...CDI by increasing chlorine sanitizer in sink to at least 50 ppm. NOTE: Ensure water in sanitizing sink is only slightly warm and not hot to prevent chlorine from evaporating too quickly and causing the sanitizer concentration in sink to get too low.
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; Priority - Macaroni and cheese was reheated to as low as 118F in some parts of food before hot holding on steam table...TCS* commercially packaged foods shall be reheated to 135F or above throughout entire product before hot holding...CDI by voluntarily discarding mac & cheese.
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.
3-304.14; Core - One sanitizer bucket had chlorine concentration around 25 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by changing sanitizer.
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; Core - Cutting board at make line top had deep knife cuts on edges...Cutting boards that have scratches and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board. 4-205.10; Core - When ice bin lids are open below soda dispensing stations; soda can still be dispensed above...Food service equipment shall be used according to manufacturer's use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so when bin lids are open; soda cannot be dispensed from above. 4-501.11; Core - Several metal shelves in walk-in coolers and dry stroage were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelves.
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 - Some wire shelves; splash areas under ice dispensing machine in dining area; areas above steam tables; fryer wheels/castors were soiled. Exterior bottoms of some biscuit pans had large black carbon build-up (some carbon was cracked)...Equipment/utensil nonfood contact surfaces shall be kept free of dust; food residue; other debris and grease/soil accumulation...Increase cleaning frequency of equipment above; and remove black build-up from pan bottoms/exteriors.
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 - Mop sink can wash faucet in kitchen kept running (leaked) when water was completely turned off at faucet knobs. Grout was missing between some floor tiles/baseboards; and some holes were in walls. Caulk was missing/damaged in corners/seams of kitchen ventilation hoods. Some filters in main vent hood were damaged and gaps were between some filters...Physical facilities shall be kept in good repair...Repair/replace damaged items/fixtures above. 6-501.12; Core - Some flooring under cabinets was soiled; and some kitchen ceiling tiles were discolored...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core - At least one shatter-resistant light bulb in hot holding area above steam table was peeling...Where food and clean equipment/utensils are stored; light fixtures shall be effectively shielded...Replace peeling light bulbs with similar shatter-resistant bulbs.
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.
2-301.14; Priority - Observed three workers on separate occasions handle raw meats with bare hands at grill/frying area and then proceeded to touch clean equipment/utensils with contaminated hands...After contaminating hands with raw meat/poultry; chemicals; trash; etc.; hands shall be washed before handling other items in kitchen...CDI by having workers wash 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.
4-601.11 (A); Priority Foundation - Raw chicken marinating machine in meat walk-in cooler was stored soiled (with marinade/juices inside)...Food contact surfaces shall be kept clean to sight and touch...CDI by washing/sanitizing machine at utensil washing 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.
3-501.16(A)(1); Priority - Some portions of mac & cheese and small area of pinto beans in containers were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served OR time as a public health control may be used...CDI by reheating mac & cheese and stirring pinto beans.
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 - All of the several raw chicken temperatures taken in chicken walk-in cooler were above 41F. Liquid egg on ice (not on time control) was as high as 65F...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection (for meat walk-in cooler).
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 - Blanched French fries using time control were not being tracked properly (timer for some baskets had been turned off). Also; once fries (using time control) were completely cooked and put on at front steam tables; time was not tracked according to written time as a public health control (TPHC) policy in place...TCS* foods using approved written procedures of time as a public health control shall be properly labeled with time removed from temperature control...CDI by correcting procedures to reflect TPHC requirements.
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
7-102.11; Priority Foundation - Red buckets of sanitizer solution and green buckets of detergent solution were not labeled with their contents...Working containers of sanitizers; cleaners; etc. taken from bulk supplies shall be labeled with common name of products inside...CDI by labeling buckets with their contents.
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.
3-304.14; Core - Container of wiping cloth solution was stored next to and above disposable cups. One moist wiping cloth was stored on counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food; clean equipment/utensils and disposable food/beverage containers...CDI by properly storing cloth and wiping cloth bucket.
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 4-903.11(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 - Some disposable cups; plastic cup lids and coffee filters were unprotected...Single service disposable food/beverage containers/items shall be protected from contamination...Keep cups in approved dispensers or inverted and in their plastic sleeves pulled up to rims of top cups on stacks. Invert cup lids and cover coffee filters.
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.
4-501.12; Core - Cutting board at make line top had deep knife cuts on edges...Cutting boards that have scratches and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board.; 4-101.19; Core - Cardboard (absorbent and hard to clean) was lining several shelves and dunnage racks in walk-in cooler and dry storage...Equipment nonfood contact surfaces exposed to splash; spillage or other soiling shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves and racks. Consider using vinyl liners; plexiglass; flat sheet pans; etc. on shelves instead.; 4-205.10; Core - When ice bin lids are open below soda dispensing stations; soda can still be dispensed above...Food service equipment shall be used according to manufacturer's use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so when bin lids are open; soda cannot be dispensed from above.; 4-502.11(A) and (C); Core - Some metal food pans had damaged/bent top ends on them (no longer easy to clean under bent areas)...Food service utensils shall be kept in good repair...Repair bent pan ends or replace pans as needed.; 4-501.11; Core - Several metal shelves in walk-in coolers and dry stroage were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelves.
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 - Some wire shelves; metal cabinets; splash areas under ice dispensing machine in dining area; fryer wheels/castors were soiled. Exterior bottoms of some biscuit pans had large black carbon build-up...Equipment/utensil nonfood contact surfaces shall be kept free of dust; food residue; other debris and grease/soil accumulation...Increase cleaning frequency of equipment above; and remove black build-up from pan bottoms/exteriors.
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.
5-501.111; Core - One kitchen trash can was very cracked and damaged...Trash/recycling receptacles shall be kept in good repair...Replace damaged trash can.
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.
6-501.11; Core - Mop sink can wash faucet in kitchen leaked when water was completely turned off at faucet knobs. Can wash faucet in one in small closet off dining room leaked when water was turned on (top part of faucet was covered with tape). Grout was missing between many kitchen floor tiles. Caulk was missing/damaged in corners of kitchen ventilation hood and between men's bathroom sink counter and wall. Some filters in main vent hood were damaged and gaps were between some filters...Physical facilities shall be kept in good repair...Repair/replace damaged items/fixtures above.; 6-501.12; Core - Ceiling vent grates in bathrooms were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of grates.
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; There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight to touch. CDI.. The dishes were placed at the three compartment 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; Clean around the cooking equipment. Clean the shelves in the walk-in cooler.
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; The dumpster doors and lids were open. Keep the dumpster doors and lids closed when there is no trash being placed in the dumpster.
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.
6-501.11; Core; Replace the missing floor tiles in front of the deep fryers. The grout was missing in several areas in the kitchen. Physical Facilities must be maintained in good repair. ; 6-501.12; Core; Clean the floors around the deep fryers to remove the grease and oil. Physical Facilities must be cleaned as often as necessary to keep them clean.
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
6-403.11; Core; Employee drinks were above single-service items. Employee coats were stored with single service items. There must be areas designated for Employees to eat; drink so that Food; and single-Service items are protected contamination. Provide Lockers or suitable facilities where contamination of Food; Equipment and Single-Service items are prevented. CDI.. The items were moved away from the single service items.
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.