4-501.11; Core; The gasket on the freezer next to fryers has a small tear.- Equipment shall be in good repair and condition.- Please replace 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.
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; Observed minor buildup of food debris on insides of equipment like the patty freezer; pipes next to fryers; and gaskets throughout.- Nonfood contact surfaces of equipment shall be kept clean.- CDI; most items cleaned during inspection were 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.
4-601.11(A); Priority Foundation; Observed multiple dishes that were deemed clean that had food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be cleaned 4-602.11; Core; There was pink residue in the ice machine.- In equipment such as ice bins; they shall be cleaned at the frequency to preclude accumulation of soils and mold.- CDI; employee cleaned ice machine
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; The gasket on the freezer next to fryers has a small tear.- Equipment shall be in good repair and condition.- Please replace 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.
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; Observed minor buildup of food debris on gaskets throughout.- Nonfood contact surfaces of equipment shall be kept clean.- CDI; gaskets were 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.
6-501.11; Core; Observed some cracked tiles throughout; mainly on the walls and some damage near mop sink area.- Physical facilities shall be in good repair.- Please replace damaged tiles. 6-501.12; Core; Observed very minor buildup of debris underneath some of equipment.- Physical facilities shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please increase cleaning in these hard to reach areas.
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 handsink by office reached 96F and then went down. Hot water at women's bathroom sink reached 87F and then went down. Hot in men's bathroom reached 95F...Hot water of at least 100F shall be provided at all handsinks...Provide at least 100F water at handsinks.
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.
4-203.12; Priority Foundation - Thermometer in reach-in refrigerator below ice cream machine read 70F; but air temperature inside unit was 36F...Indicating air thermometers inside refrigerators shall be accurate to plus or minus 3 degrees F...CDI by providing accurate thermometer inside unit.
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.
3-302.12; Core - (REPEAT) Some bottles of dressings; BBQ sauce; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...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.
notedCode 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 - (REPEAT) Many stacks of disposable cups were uncovered and not in any dispensers...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original sleeves pulled up to rims of top cups on stacks.
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; Core - (REPEAT) Several wire shelves were rusty or peeling. Food prep sink to left of handsink by office had cracks in upper corner..Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones. Re-solder or re-weld food prep sink to seal cracks (do not use caulk to seal cracks).
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 - (REPEAT) Observed soiled wire shelves; metal interior cabinets in sandwich make line; sink drainboard undersides; reach-in refrigerator interiors; doors and door gaskets; undersides of metal holders for paper wraps...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.
6-501.11; Core - Some tile grout was missing between tiles in mop sink/can wash area. Sink drained very slowly at drive-thru handsink...Physical facilities shall be kept in good repair...Replace missing tile grout; and unclog slow draining sink basin. 6-501.12; Core - (REPEAT) Many kitchen ceiling tiles were yellowed/stained and light shields and fryer area vent hood filters were soiled. Bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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.
3-401.11; Priority - Frozen chicken patties (labeled uncooked on original box) were cooked to as low as 145F before hot holding...Raw chicken shall be cooked to 165F for 15 seconds throughout entire product...CDI by returning chicken patties to fry to above 200F.
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.
3-302.12; Core - Some bottles of dressings; BBQ sauce; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...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.
4-903.11 (A); (B); and (D); Core - Some clean food containers and flat trays were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate clean utensils and completely air dry before stacking.
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 4-903.11(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 were uncovered and not in any dispensers (front area and by drive-through)...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original sleeves pulled up to rims of top cups on stacks.
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; Core - Several wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Of 3-comp sink; third compartment interiors were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink interiors.
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 - Observed soiled wire shelves; metal interior cabinets in sandwich make line; sink drainboard undersides; vegetable prep sink interiors; prep table undersides; upright freezer interiors; doors and door gaskets; undersides of metal holders for paper wraps...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.
6-501.11; Core - Mop sink/can wash faucet was leaking when water was completely turned off at faucet knobs. Walk-in cooler wall interiors near floor were corroded and damaged. Small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair mop sink faucet leak; repair/replace cooler wall surfaces with similar approved material; and seal wall holes. 6-501.12; Core - Many kitchen ceiling tiles were yellowed/stained; and light shields were soiled. Floor corners in walk-in cooler were soiled. Bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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
4-204.11; Core - Filters were missing under vent hood above charbroiler; and hamburger cooking was taking place...Exhaust ventilation hood systems in food preparation including components such as hoods; fans; guards; and ducting shall be designed to keep grease or condensation from dripping onto food and clean equipment/utensils...Keep vent hood filters in place when cooking is taking place below.
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.
5-202.12; Core - Hot water did not exceed 90F at women's bathroom sink...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsink.
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.
3-302.12; Core - Some bottles of dressings; BBQ sauce; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...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 were uncovered and not in any dispensers (front area and by drive-through). Fry/hash brown cardboard containers had food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original sleeves pulled up to rims of top cups on stacks. Cover fry containers or invert them.
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; Core - Several wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.; 4-502.11(A) and (C); Core - One container lid was cracked...Food service utensils shall be kept in good repair...CDI by discarding lid.
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; metal interior cabinets in sandwich make line; sink drainboard undersides; upright freezer interiors; doors and door gaskets; undersides of metal holders for paper wraps...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.
6-501.12; Core - Flooring was soiled under dining room beverage service counter; and many kitchen ceiling tiles were yellowed/stained. Bathroom ceiling vents were dusty. Fire suppression lines above charbroiler were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Ice was accumulated under walk-in freezer evaporator and on freezer door and door frame. Mop sink/can wash faucet was leaking when water was completely turned off at faucet knobs. Ice machine drain line was draining onto floor; not into floor drain...Physical facilities shall be kept in good repair...Repair evaporator leaks and freezer door air leaks. Remove all ice and ensure door gaskets are sealing completely when door is shut. Repair damaged door frame metal strips where needed. Extend ice machine drain pipe to floor drain.
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; The light bulbs in the walk-in cooler is blown. The light shield is also cracked in the walk-in cooler. Equipment shall be maintained in good repair. Replace the light bulbs and repair protective shield.
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; Paper towels missing at the handwashing sink near the office. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels. CDI- paper towels provided.
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.
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; The shelving holding clean dishes has grease residue accumulation along the underside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; 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.
6-501.18; Core; The toilet in the men's restroom is heavily soiled and in need of cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals 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.
6-501.12; Core; The ceiling vents and tiles above the service line has dust accumulation. 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.