notedCode 2-301.12 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P An employee washed his hands but did not dry his hand at all. Employees must dry their hands after they wash them. (1) Rinse under cleanHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P An employee washed his hands but did not dry his hand at all. Employees must dry their hands after they wash them. (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms; finger tips; and areas between the fingers; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device CDI... The employee was instructed on how to properly wash his hands. The employee was properly washing his hands before the end of the inspection.
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) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean but had wet food debris on the interior of the dishes. Equipment stored as clean must be free of all debris. This is a repeat item from the last inspection but not severe enough to take full credit. CDI... The dishes were placed at the three compartment sink to be washed again.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) There were several flies observed in the kitchen and lobby area. Take steps to eliminate the pest problem. CDI.. ECO-Lab is coming out to treat the kitchen today.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)Repair the heat strip around the door on the walk-in freezer. There was frost and ice build-up on the door and shelves in the walk-in cooler. All equipment must be in good repair and easy to 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.
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) Clean the shelves and door on the walk-in freezer to remove the ice. Clean around the cooking equipment to remove food debris. Clean the door handles on all reach-in units. Clean equipment at a frequency necessary to remove 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor in the walk-in freezer to remove the ice and frost build-up. Clean the floor around the cooking equipment. Clean physical facilities at a frequency necessary to remove food 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 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) There were several dishes that were stored as clean that had wet debris on the dishes. All equipment stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. The sanitizer compartment of the three compartment sink had fresh sanitizer in the sink. the sanitizer compartment needed to be cleaned. CDI... The sink was cleaned during the 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.
5-205.15 Maintain a plumbing system in good repair. The handwashing sink in the ladies restroom was not working at the time of the inspection. The plumber was working on the sink during the inspection. CDI.. The handwashing sink was in good working repair before the end of the inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor in the kitchen to remove the food and debris. Physical Facilities must be cleaned at a frequency necessary to eliminate 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.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. There was a trash can stored in front of the chicken handwashing sink. All handwashing sink must be accessible at all times for employee use. CDI.. The trash can was moved away from the handwashing sink.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on dirty shelves. Clean dishes must be stored on a clean location.
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) 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) Clean the air-drying shelves to remove the debris build-up. Food 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.
5-205.11 (B)- Handwashing Cleanser; Availability (Pf)- Noted utensils and a green bucket stored in the handwashing sink near the walk-in freezer unit. A handwashing sink may not be used for purposes other than handwashing. CDI- Noted items removed.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; A) - Noted sliced grilled chicken cooling in a tightly covred plastic container. Product was time stamped for cooling at 8AM. Noted product was temping at 52 F. Also noted working containers of sliced grilled chicken cooling in the work top cooler unit. Noted containers were measuring between 44-45 F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- Noted items were transferred to 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.
4-204.112 (B)Noted thermometer missing from front-end drive thru expo cooler. Provide and position correctly an air thermometer in cold/hot holding equipment. Replace thermometer
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 Observation: Milk cream product being held above 41F and measured at 52F. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Milk cream product being held above 41F and measured at 52F. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less CDI: Operator corrected by removing product from use during inspection. (*Considering time control for this product due to proximity of the entrance door)
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 Observation: Observed flies in dining roomPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Observed flies in dining room; Drive thru door does not have an effective air curtain or self closing device. 6-202.15; Core; (D) Except as specified in (B) and (E) of this section; if the windows or doors of a FOOD ESTABLISHMENT; or of a larger structure within which a FOOD ESTABLISHMENT is located; are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under par. (A) of this section; the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observation: The spatulas are in poor repair and are falling apart/no longer cleanable. 4-502.11(A) and (C); Core; A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. CDI: Operator removed spatula from service.; Observation: Cutting boards heavily scored. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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 Observation: The hand sink at the front service counter is not working. Plumbing poor repair - Staff are using hand sink in other front part of service section area. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The hand sink at the front service counter is not working. Plumbing poor repair - Staff are using hand sink in other front part of service section area. 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode Observation: Trash cans are insufficient in size to accommodate refuse generation from the store when taking to the dumpster. Trash is being piled at the rear door entrance. Increase frequency refuse is taken to the dumpsters and/or increase containers in store for proper containing during staging. 5-501.110Facility maintenance
Observation: Trash cans are insufficient in size to accommodate refuse generation from the store when taking to the dumpster. Trash is being piled at the rear door entrance. Increase frequency refuse is taken to the dumpsters and/or increase containers in store for proper containing during staging. 5-501.110; Core; REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and roden
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 The ice bin wells (front counter) are accumulated with debris (Should be cleaned at least once per day) The knife being used to but cooked chicken stored at room temperature (Should be cleaned very 4 hours) Ensure in use utensils and food contact surfaces are cleaned at correct frequency according to use. 4-602.11Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
The ice bin wells (front counter) are accumulated with debris (Should be cleaned at least once per day) The knife being used to but cooked chicken stored at room temperature (Should be cleaned very 4 hours) Ensure in use utensils and food contact surfaces are cleaned at correct frequency according to use. 4-602.11; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS in contact with TCs (temperature control safety) foods and stored at room temperature shall be washed; rinsed and sanitized at a minimum of every 4 hours. (E) Except when dry cleaning methods are used as specified under sec. 4 603.11; surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold.
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.
criticalCode Observed milk (43F) and whip cream (51F) not holding cold (drive thru station prep refrigerator)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observed milk (43F) and whip cream (51F) not holding cold (drive thru station prep refrigerator); Chicken in the ckn prep refrigerator on the make line observed at (47F; 48F). The air temperature in these refrigerators was not measuring at 41F or below. 3-501.16 (A)(2) and (B); Priority;A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: PIC voluntarily discarded products during inspection. PIC to evaluate refrigeration units to determine operational temperatures and storage of TCS (temperature control safety) foods.
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 Cooked fried chicken was observed in plastic measurement container with tight fitting lid. Condensation buildup on lid and sides of container. Product was time stamped for cooling at 10AM and product temperature measured at 4:00PM was 66F. PIC discarded product during inspection. Foods should be placed on shallow loosely covered pans in walk in. Observed other containers of chicken on the prep table being cooled at room temperature. Correct cooling methods should not include cooling at room temperature for extended periods of time. (**REPEAT) 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Cooked fried chicken was observed in plastic measurement container with tight fitting lid. Condensation buildup on lid and sides of container. Product was time stamped for cooling at 10AM and product temperature measured at 4:00PM was 66F. PIC discarded product during inspection. Foods should be placed on shallow loosely covered pans in walk in. Observed other containers of chicken on the prep table being cooled at room temperature. Correct cooling methods should not include cooling at room temperature for extended periods of time. (**REPEAT) 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.
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 Observation: Staffing wearing watchesEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing wearing watches; wrist jewelry. 2-303.11; Core; Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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.
Observation: Prep refrigerators (front drive thru; rear make line) not holding temperature of 41F or below. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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.
criticalCode The mop utility sink does not have an installed AVB and does not container a backflow prevention device for the hoses connected/splitter to spigot. 5-202.14Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
The mop utility sink does not have an installed AVB and does not container a backflow prevention device for the hoses connected/splitter to spigot. 5-202.14; Priority; A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. P Verification by 1/6/2024 for corrective action of backflow device.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode The dumpster observed in the corral has over head doors poor repair disallowing the container to be fully contained and closed. 5-501.15Facility maintenance
The dumpster observed in the corral has over head doors poor repair disallowing the container to be fully contained and closed. 5-501.15; Core; (A) Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids; doors; or covers.
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.