notedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Cut lettuce was found cooling in plastic containers with tightly fitted wrapping that were stacked on top of each other. Potentially hazardous food items shall be cooled inside of containers with loose or no covering to allow for cool air transfer. CDI- Wrapping was partially removed and containers were unstacked for cooling.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice from piping was building directly over food products in the walk-in freezer. Food shall be stored in a clean; dry environment where they are not exposed to potential contamination. Address ice leak issue.
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.
minorCode 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); Minor residue is building in the interior of the reach in freezer. Non food contact surfaces shall be kept free of soil residue and other debris. Clean area 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.
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); Walk in freezer floor has brown residue buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean this floor 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Shelving above 3 compartment sink has peeling/damage. Leak mentioned last inspection has been repaired. Equipment shall be maintained in a state of 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) 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); Residue was observed on shelving above the 3 compartment sink. Non food contact surfaces shall be kept free of soil reside and other debris.
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); Ceiling area above food prep line has some dust residue buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Full deductions not taken due to improvements made.
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); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Cups were being stored in a container with residue inside; on the bottom. Equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.
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 Good Repair and Proper Adjustment - Equipment (C); There is a leak in the walk in freezer condenser has a leak that is causing ice buildup above food. Equipment shall be maintained in a state of good repair. Address leak and ice buildup.
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) 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); Residue was observed on monitor and shelving in the make line area. Non food contact surfaces shall be kept free of soil reside and other debris.
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); Walk in freezer floor has brown residue buildup. Ceiling vent above food prep area has some dust residue buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Full deductions will be taken if this item is repeated.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice was building directly over food products in the walk-in freezer. Food shall be stored in a clean; dry environment where they are not exposed to potential contamination.
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 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C); Single service items were being stored in containers with residue inside. Single service equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.
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); While improvements have been made in this area; reach-in freezer had food residue buildup in the bottom interior. Mom food contact surfaces shall be kept free of soil reside and other debris.
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); Walk in freezer floor has brown residue buildup. Ceiling vent above food prep area has some dust residue buildup. Physical facilities shall be cleaned at a frequency 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.
6-301.12; Priority Foundation; Neither of the two sinks in the back had towels available. PIC said they were waiting on the truck order. CDI: A small roll of towels was moved to the sink in use...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity drying device.
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; One pan in the hot hold shelves had two folded eggs that measured 130-133F. Breakfast was almost over and the other egg pan measured 150F+. CDI: Eggs voluntarily discarded...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
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; Sides of the fryers have light grease buildup; the beef patty freezer has ice & light debris buildup inside; the walk-in freezer has ice buildup on the floor; and the lower shelves in the drive-thru have light brown buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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; The mop sink faucet/dispenser/hose is leaking from a couple of locations. The floor tile in the mop sink is damaged...Physical facilities shall be maintained in good repair.; 6-501.12; Core; Ceiling tiles and vents on the line are discolored and have dust buildup...Physical facilities shall 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.
4-501.11; Core - Several wire shelves were rusty; worn or peeling...Food service equipment shall be kept in good repair...Replace wire shelves with similar approved shelving.
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 - Many tator rounds were less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above until served...CDI by voluntarily discarding tator rounds. NOTE: If it is difficult to keep tator rounds hot; consider only frying them to order.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One bucket of sanitizer was not labeled as "sanitizer". Also; a different chemical (not degreaser) was stored in a few bottles labeled as "degreaser"...Working containers used for storing chemicals and sanitizers shall be clearly labeled with common name of material inside...CDI by discarding liquids from containers.
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 - Some bottles of sauces and dressings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
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.
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 - Many stacks of disposable cups and some coffee filters were unprotected/uncovered...Single service disposable food/beverage articles shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep filters in their plastic bags or in covered clean container.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of rinsing and sanitizing sinks; right "clean" side drainboard and backsplash of 3-comp sink had heavy soil/grease build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp 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 - Observed soiled wire shelves; interior bottoms of fryers; metal cabinet areas; surfaces around tator rounds hot holding area; tops of fryer hood...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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.
6-202.19; Core - At mop sink/can wash faucet; when water is completely turned off at knobs and splitter levers are completely open; water continues to forcefully flow through attached hose. Also; floor tiles in mop sink basin were damaged (water ponding in some areas). Ice was accumulated on walk-in freezer floor under evaporator...Physical facilities shall be kept in good repair...Repair leaking mop sink faucet and basin tiles. Repair freezer evaporator leaks. ; 6-501.12; Core - Vent hoods and filters above fryers and charbroiler were soiled and had grease build-up. Many kitchen ceiling tiles were soiled/stained. Ice was accumulated on walk-in freezer floor. Flooring and drain was soiled near drive through area...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Remove ice from freezer floor.
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; Core - When hamburgers were being grilled in charbroiler; a large amount of smoke was produced that went out into other areas of kitchen (and not up into vent hood above)...Mechanical ventilation of sufficient capacity shall be provided to keep kitchen free of excessive heat; steam; vapors and smoke...Provide maintenance/repairs on vent hood so it adequately removes vapors and smoke produced by charbroiler.; 6-303.11; Core - Lighting in kitchen and back storage room was dim in many places...At least 50 foot-candles (fc) of light shall be provided on food contact surfaces and 10 fc of light at 30 inches above floor shall be provided in dry product/food storage areas...Increase lighting in kitchen and back storage areas.
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.