5-202.12(A) The hot water at the handwashing sinks only got up to 81F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. CDI... A plumber was working on the issue at the start 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 a few dishes that were stored as clean but were greasy to the touch. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (A)Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. There were dirty aprons that were stored near the clean dishes. Provide a area for employees store used aprons. The aprons that have been used must be stored away from clean dishes. CDI... The aprons were moved away from the clean dishes.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
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) Clean the shelves in the chicken reach-in units. Clean around the cooking equipment. Clean the gaskets on the cold hold units. Equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repet item but not severe enough to take full credit.
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 6-403.11 (A) There was bottle of water and a cell phone stored on and above the clean dishes. Areas designated for employees to eat and drinkFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A) There was bottle of water and a cell phone stored on and above the clean dishes. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI... The items were moved away from the clean dishes.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were dishes that were stored as clean that had dried and wet food debris along the sides and in the dishes. Equipment stored as clean must be free of debris. This was a general comment on the last inspection. CDI.. The dishes were placed back at the dish area to be cleaned.
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) Clean the shelves in the chicken cold hold units.
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)- Noted a few bull containers heavily stained and soiled. Also found a containerCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A)- Noted a few bull containers heavily stained and soiled. Also found a container; with dried-on food debris along the sides; stored as being clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Noted items reclean 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.
4-501.12 Cutting Surfaces (C)- Noted cutting boards deeply scratched and scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 Observation: The front hand washing sinks is cutting off and not running long enough for hand washing to be completed. 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The front hand washing sinks is cutting off and not running long enough for hand washing to be completed. 5-202.12; Core; (C) A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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 Observation: The drive through air curtain is insufficient in volume to keep out flying insects. The rear entrance door is gapped at the bottom of the door and not sealed. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The drive through air curtain is insufficient in volume to keep out flying insects. The rear entrance door is gapped at the bottom of the door and not sealed. 6-202.15; Core; A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. (D) If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes ; 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.
minorCode Observation: In use knives at the chicken cutting station are being stored between production tables in an area unclean. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use knives at the chicken cutting station are being stored between production tables in an area unclean. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section; in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED
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 Observation: the non-food contact surfaces of the gaskets on refrigeration and interior of hot holding drawers have accumulation of debris. 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: the non-food contact surfaces of the gaskets on refrigeration and interior of hot holding drawers have accumulation of debris. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Observation: The dumpster is heavily accumulated with debris and in need of cleaning. 5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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.
3-304.14; Core; Sanitizer bucket low; towels not submerged. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses.
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; Some minor cleaning needed on wall by handwash sink in dishwasher area. Facilities shall be cleaned as often as necessary to keep them clean. No points taken.
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.