notedCode 4-602.13 Nonfood Contact Surfaces (C) Food Preparation Sink to the right of the handwashing sink has a gummy build-up coating surfacesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Food Preparation Sink to the right of the handwashing sink has a gummy build-up coating surfaces; likely a bleach residue. Use detergent and clean the sink; removing the film. . . Inside the walk-in cooler; some cleaning is needed is needed on the pipe overhead and in the space between the pipe and the back interior wall.
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) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Food Preparation Sink is not clean with unclean; greasy; discolored film coating interior surfaces. Use detergent to clean the sink after use. Assure that employees have access to an effective cleaner for the food preparation sinks. After cleaning and rinsing; apply sanitizer and allow surfaces to air-dry. This was observed on the last inspection also. Sink cleaning was directed during today's inspection. . Refrigerator Lid is not clean with unclean build-up visible. Remove lid to take to the ware washing sink for effective cleaning with detergent. . . Interior of the ice bin in the drive-thru window has black build-up on upper surfaces; leading to the ice. Effective and regular cleaning is needed. Maintain ice storage bin free of black build-up. . . Several plastic buckets have sticker residual on the exteriors. Remove sticker residual. Cleaning was directed today.
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.
3-401.11 Raw Animal Foods - Cooking (P) Chicken Tenders cooked to 146 degrees F. Use your thermometer to verify safe cooking temperatures are achieved. Chicken Tenders were added back to the grease to cook until the chicken exceeded 165 degrees F.
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 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Food Preparation Sink is not clean with unclean; discolored film coating interior surfaces. Use detergent to clean the sink after use. After cleaning and rinsing; apply sanitizer and allow surfaces to air-dry. Sink cleaning was directed during today's inspection. . Can Opener needs cleaning. Can opener was disassembled and added to a pan of soapy water to start the cleaning process.
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 3-304.12 (A) Tongs in the to-go window area have Handles stored on the chicken tenders. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Tongs in the to-go window area have Handles stored on the chicken tenders. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Keep handles off of the food. Longer handled tongs may be needed or leave the tongs in a clean container; not on the chicken if handles continue to contact the ready-to-eat food.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Two Small Refrigerators have ice accumulated inside. Maintain the refrigerators in good repair. . .Can opener is rusty and not clean. New can opener is recommended. . . Ice Machine is drippingCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Two Small Refrigerators have ice accumulated inside. Maintain the refrigerators in good repair. . .Can opener is rusty and not clean. New can opener is recommended. . . Ice Machine is dripping; running water constantly into the stored ice bin from the right.
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 4-602.13 Nonfood Contact Surfaces (C) Interior of the first walk in cooler needs cleaning. Shelves are not clean. There is a visible microbial growth on the compressorCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Interior of the first walk in cooler needs cleaning. Shelves are not clean. There is a visible microbial growth on the compressor; pipes; fan area; etc. Moisture may be problem. Professional cleaning may be needed to address a problem with mold spores inside 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.
notedCode 3-501.16(A)(2)' PriorityFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2)' Priority; Lettuce and tomatoes in flip top cooler on top above 41F. Maintain TCS foods in cold holding at 41F or less. Cooler missing container at beginning of inspection and all other items in bottom of cooler and mayo in the top at 41F or below. Lettuce and tomatoes next to empty space. Empty space in this cooler may be preventing cool air from circulating under the food containers. Lid and empty container added during inspection.
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.
4-903.11(A); (B) and (D); Core; A coupe of metal containers stacked wet nested on clean dish shelving in dish room and on shelving above three compartment sink. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved to three compartment sink 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.
notedCode 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smokingFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking; Core; Several employee drinks on prep tables and near front line. Designated areas for employee items and drinks shall be used and located so that food and equipment are protected from contamination. One cup moved to bottom shelf away from food and utensils and other cups voluntarily discarded 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.
notedCode 6-301.12 Hand Drying ProvisionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision; Priority Foundation; No paper towels in handsink next to prep sink near dish room. Each handwashing sink shall be provided with a supply of paper towels or approved hand drying device. Paper towels added to dispenser during inspection. 5-202.12; Core; Handsink near raw breading station not reaching 100F. Handsink hot water only at 73F. Provide at least 100F water at handsinks. Repair this sink to provide hot water at least 100F.
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.
4-903.11(A); (B) and (D); Core; Several metal containers stacked wet nested on clean dish shelving in dish room and on shelving above three compartment sink. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved to three compartment sink 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.
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; Flip top cooler with pimento cheese; sliced tomatoes; lettuce and liquid eggs in bottom at 45F and above. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Ice added to items on top of cooler and liquid eggs moved to walk-in cooler during inspection. Ensure these items are kept in walk-in cooler until needed and only take out a few at a time if this cooler is not maintaining at 41F or below.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Minor green accumulation on ice machine door. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residues and other debris. Clean the ice machine doors more frequently. Walk-in cooler shelves and vents are clean this inspection. No repeat 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.
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; Bag of aprons and wiping cloths; and one box of cups and box of half gallon tea containers sitting outside next to storage shed when first arrived for inspection. Cups are going to another location according to manager on site. Ensure Single-use items are stored in a clean; dry location where where they are not exposed to splash; dust; or other contamination and at least 6 inches above the floor. Items moved into shed shelves during inspection. Ensure these items are moved once delivered and not left on the ground where they could be contaminated.
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.
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; Walk-in cooler shelves have food residue buildup; and vents starting to accumulate black residue. Flour buildup on shelves in biscuit walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residues and other debris. Clean these areas 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.