4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf - Observed 1 prep cooler missing an ambient air thermometer. Corrected during inspection (CDI) - the thermometer provided.
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 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed front service/beverage section: the employees who handle ice cream (unpackaged) or pour milk when making a milkshake have no hair restraints. Discussed the matter with the person in charge (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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. CDI- the pans were restacked to air dry.
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.
5-501.113 Covering Receptacles (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed the dumpster door open and cardboard on the ground. Discussed the matter with PIC.
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.
2-301.14; Priority; Employee did not wash hands before placing on gloves to work with food. Employee placed on hair net and apron without washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms. CDI- EHS addressed with PIC who had the employee wash their hands.
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.
4-501.11; Core; Replace the drink tower racks that are beginning to rust. Maintain equipment 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee water bottle above food prep area. Employee yogurt stored in front reach in top rack. Employees shall use designated areas or lockers to store personal items such as clothing and electronics. Items were moved.
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.
3-501.16(A)(1); Priority; Hot-Holding: Chicken nuggets hot-holding at main prep line at too low a temperature; measured at 122F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product voluntarily discarded by PIC 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.
3-501.16(A)(2) and (B); Priority; Cold-Holding: Shredded chicken in top section of prep unit cold-holding too warm at 68-71F. When asked; PIC stated product was prepared about 3 hours ago. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Cool cooked foods from 135F to 70F within 2 hours. Recommend using larger walk-in cooler for stronger cooling of prepared TCS foods down to 41F and less before moving product to the smaller units. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT]
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; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods; Shredded chicken in top section of prep unit cold-holding too warm at 68-71F. When asked; PIC stated product was prepared about 3 hours ago. Cool cooked foods from 135F to 70F within 2 hours. Recommend using larger walk-in cooler for stronger cooling of prepared TCS foods down to 41F and less before moving product to the smaller units. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- TCS foods exceeding 41F voluntarily discarded by PIC 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Food items are being stored under leaking condenser fans in the walk-in freezer. Food may not be stored under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed. Remove food from these areas until issue is repaired or provide some type of protective barrier.
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.
3-304.12; Core; Tongs hung low on front side of fryer where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location. CDI- Tongs moved 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 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; Unwrapped single-service beverage container lids stored at front service drink stations in open metal holders; observed with residue/splash contamination along the lids. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Soiled lids voluntarily discarded by PIC 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.
4-202.11; Priority Foundation; Spatula stored as clean with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged spatula voluntarily discarded during inspection by PIC.
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); Unwrapped single-service cup lids in metal lid holder at drink station observed with residue accumulation along the holder. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]
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 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Paper towels were not available at the hand sink next to the 3-compartment sink. 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Milkshake base in the drive-thru was 60F. TCS foods being held cold shall be maintained at 41F or less. CDI- milkshake base was voluntarily discarded by PIC.
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) 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); Non food contact surfaces of several metal pans being held as clean were covered in a flour substance (possibly chicken breader ). The bottom of the chicken tenders cooler has a build up of chicken juices accumulating. 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.
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); [Repeat] Some ice accumulation present along the floor in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Remove ice.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the beginning of the inspection; no certified food protection manager was present in the establishment. At least one employee present at all times of food service shall have food protection manager certification through an ANSI approved program. CDI- During the inspection; a CFPM arrived. DEDUCTIONS WILL BE TAKEN IF THIS ITEM IS REPEATED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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; Cheese was being stored above its container's fill line and was up to 44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was broken down into shorter portions below the container's fill line.
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.
4-501.11; Core; The dishwashing machine is not currently functioning according to employees. Equipment shall be maintained in a state of good repair. Staff took correct action; and stopped using the dishwashing machine and switched to the 3 compartment sink. An emergency service has been called in for the dishwashing machine according to PIC.
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; Ice is accumulating on the floor of the walk-in freezer. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Remove ice (especially to prevent slips/trips/falls).
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; Handwashing sink at the cook line was missing a hand drying provision. All handwashing stations shall have a hand drying provision such as paper towels or a hand drying device. CDI- Paper towels were 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.
4-501.114; Priority; Dishes were being sanitized in the three compartment sink in quat sanitizer at a concentration less than 150ppm (150ppm is this brand's lowest acceptable concentration). Quat sanitizer shall be maintained at an appropriate concentration (150-400ppm) to sanitize food contact surfaces. Sanitizer was refilled in the sink and was over 200ppm. Do not dilute sanitizer out of the dispenser with water (it is pre-diluted).
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.
3-304.12; Core; Scoops/containers were being stored inside of food containers with no handle. If utensils are stored inside of food containers; the utensils shall have handles that are clearly above the food in order to prevent potential contamiantion.
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.
4-501.12; Core; Cutting board on the prep table have deep scratches/discoloration. 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.