Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: Quaternary ammonium sanitizer is over 400ppm in the sanitizing vat at the 3 compartment sink. Mix sanitizer to within the tolerance range(200-400ppm for quaternary ammonium). CDI- Water was added to the sanitizer and mixed to the correct concentration once REHS spoke to PIC.
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.
5-202.12 : Core: The water temperature at the hand sink in the men's restroom is 80F. Provide at least 100F water at hand sinks.
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 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hat; hair net or visor. This employee put a visor on once REHS spoke to PIC. CDI-This employee put on a hat once REHS spoke to PIC.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11 (A) Priority foundation: A tea urn is blocking access to the hand sink in the drive thru. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The tea urn was moved once REHS spoke to PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Priority: Quaternary ammonium sanitizer is over 400ppm in the wiping cloth bucket and in the sanitizing vat at the 3 compartment sink. Mix sanitizer to within the tolerance range(200-400ppm for quaternary ammonium). Water was added to the sanitizer and mixed to the correct concentration once REHS spoke to PIC.
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.
notedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hat; hair net or visor. This employee put a visor on once REHS spoke to PIC.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-202.12 : The water temperature at the hand sink in the men's restroom is 77F. 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.
notedCode 6-301.12 (Pf) No paper towels at the hand sink in the drive thru. Handwashing sinks shall be provided with individualHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 (Pf) No paper towels at the hand sink in the drive thru. Handwashing sinks shall be provided with individual; disposable paper towels. Towels were provided once REHS spoke to PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm in the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed to the manufacturer's tolerance range(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration.
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.
5-501.111; Core; Missing a lid on the carboard dumpster. Receptacles for refuse; recyclables; and returnables shall be maintained in good repair.
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; A few floor tiles are cracked in the prep and dish washing area. 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.
4-302.12; Priority Foundation; No thermometer in the walk-in cooler. Thermometers shall be readily accessible in refrigeration units. A thermometer was placed in the walk-in cooler once REHS spoke to PIC.
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.
3-304.14; Core; Quaternary ammonium sanitizer is less than 150ppm in the wiping cloth bucket. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration. (150-400ppm for quaternary ammonium on site). The sanitizer was remixed to the correct concentration for the wiping cloth buckets.
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.