6-301.11; Priority Foundation; The handsink nearest the chicken prep area did not have a working soap dispenser.- Hand cleanser shall be available at all handsinks.- CDI; PIC cleaned the dispenser allowing for the soap to dispense properly again.
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); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to dish area for better cleaning.
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 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 - Some TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or below...CDI by properly refrigerating 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.
6-501.11; Core - (REPEAT) Ice was accumulated under/on evaporator in walk-in freezer.- Physical facilities shall be kept in good repair.- Repair leaking evaporator so ice does not accumulate.
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 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 - Some TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or below...CDI by properly refrigerating 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.
4-903.11(A); (B) and (D); Core - (REPEAT) Several clean food containers and trays were stacked while wet....Clean equipment and utensils shall be stored in a clean; dry location and in self-draining position that allows air drying... Separate and invert wet containers so they 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 4-601.11(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 interiors of raw chicken refrigerators; upright freezer interior bottoms; wire and other storage shelving; storage racks; equipment legs; sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/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; Light cleaning is needed in the walk in freezer underneath shelving.- Physical facilities shall be kept clean.- Please clean floors
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/tempered water at women's bathroom sink did not exceed 96F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to 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.
4-903.11(A); (B) and (D); Core - (REPEAT) Several clean food containers and trays were stacked while wet....Clean equipment and utensils shall be stored in a clean; dry location and in self-draining position that allows air drying... Separate and invert wet containers so they 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - (REPEAT) Shake mix bag's dispensing tube in bulk dispenser was about 2 inches long...The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head...Cut dispensing tube on the diagonal so it's no longer than 1 inch long.
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.
4-205.10; Core - (REPEAT) At soda dispensing stations; when ice bin lids are open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when ice bin lids are open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Several refrigerator door gaskets were twisted or damaged...Equipment components such as doors and seals shall be kept intact and tight...Replace damaged door gaskets.
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 - Interiors of rinsing and sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
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 interiors of raw chicken refrigerators; upright freezer interior bottoms; wire and other storage shelving; storage racks; equipment legs; sink drainboard undersides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/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 - (REPEAT) Ice was accumulated under/on evaporator in walk-in freezer (ice had dripped onto shelving below)...Physical facilities shall be kept in good repair...Repair leaking evaporator so ice does not accumulate. 6-501.12; Core - (REPEAT) Observed soiled flooring in kitchen and under soda dispensing stations (corners and baseboards); sink drain pipes; vent hood filters above chicken fryers...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.
notedCode 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 - Some TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or below...CDI by properly refrigerating 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation - TCS* foods on cold rail such as cut lettuce; cheese slices; cut tomatoes; etc. were on time control (with approved written procedures provided); but no time stamps were near these foods...TCS* foods using approved time as a public health control shall be marked with the time they were taken out of temperature control or the time that is 4 hours past the point in time when the food is removed from temperature control...CDI by time marking these foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-203.12 (B); Priority Foundation - One small kitchen reach-in refrigerator had indicating thermometer that read 18F but calibrated thermometer located beside it read 31F...Ambient air thermometers shall be accurate to plus or minus 3 degrees F...CDI by placing accurate thermometer inside refrigerator.
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.
4-903.11(A); (B) and (D); Core - Several clean food containers and trays were stacked while wet....Clean equipment and utensils shall be stored in a clean; dry location and in self-draining position that allows air drying... Separate wet containers so they 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Shake mix bag's dispensing tube in bulk dispenser was about 3 inches long...The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head...CDI by properly cutting dispensing tube.
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.
4-205.10; Core - At soda dispensing stations; when ice bin lids are open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when ice bin lids are open; soda cannot be dispensed from above. 4-501.11; Core - Several refrigerator door gaskets were torn; twisted or damaged (not sealing well when doors were closed). Walk-in cooler door had ice accumulation from air leaks through door/gasket (door was not closing completely)...Equipment components such as doors and seals shall be kept intact and tight...Replace damaged door gaskets; and remove ice from cooler door. 4-501.12 Cutting Surfaces; Core - Several salad prep top cutting boards had many knife cuts and scores...Cutting boards with many cuts; scores and gouges shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting boards.
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 interiors of raw chicken refrigerators; wire and other storage shelving; storage racks; equipment legs; muffin toaster exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/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.
5-501.114; Core - Cardboard dumpster drain hole had no plugs...Trash and recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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 - Ice was accumulated under/on evaporator in walk-in freezer...Physical facilities shall be kept in good repair...Repair leaking evaporator so ice does not accumulate. 6-501.12; Core - Walk-in freezer floor was soiled; and kitchen and bathroom ceiling vents had dust accumulation...Physical facilities shall be kept in good repair...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.
5-202.12; Core - Hot water at one front handsink did not exceed 96F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to 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.
4-601.11 (A); Priority Foundation - Several raw chicken pans being stored as clean had raw chicken and food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
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.
3-501.16(A)(1); Priority - Folded eggs in one hot holding drawer were 128F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI - PIC voluntarily discarded patty.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority - Chicken nuggets (at 83-90F after about 2 hours; according to PIC) were cooling in covered container in reach-in refrigerator...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); immersing cooling food in ice-water bath with frequent stirring; using rapid cooling equipment (walk-in freezer; etc.); arranging in refrigerator to provide maximum heat transfer through container walls; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by placing nuggets in 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; Core - One refrigerator in back kitchen had no thermometer (inside or on exterior)...Mechanical refrigerators shall have a thermometer located in warmest part of unit...Place thermometer inside unit that is accurate to plus or minus 3 degrees F.
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.
4-901.11; Core - Observed worker use cloth towel to dry clean utensils that were wet...After cleaning and sanitizing equipment and utensils; they shall be air dried...Instruct workers to air dry clean equipment/utensils--do not towel dry.; 4-903.11(A); (B) and (D); Core - Many clean food containers and trays were stacked while wet. Clean food utensils were stored in soiled containers...Clean equipment and utensils shall be stored in a clean; dry location and in self-draining position that allows air drying... Separate wet containers so they completely air dry before stacking; and clean the soiled utensil storage containers.
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.
4-205.10; Core - At soda dispensing stations; when ice bin lids are open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when ice bin lids are open; soda cannot be dispensed from above.; 4-501.11; Core - One front refrigerator had twisted/damaged door gasket. Walk-in cooler door and adjacent shelves had ice accumulation from air leaks through door/gasket (door was not closing completely)...Equipment components such as doors and seals shall be kept intact and tight...Replace damaged door gaskets; and remove ice from cooler door and shelves.
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 - Interiors of sanitizing sink of 3-comp sink was soiled; and several holes in dish machine spray arms were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of surfaces/fixtures above.; 4-302.14; Priority Foundation - No test strips were available to check quaternary ammonium sanitizer at 3-compartment sink...A test kit or device that accurately measures the concentration of sanitizing solutions shall be provided...Provide required sanitizer test strips...Not corrected during inspection.; 4-302.13; Priority Foundation - For hot water sanitizing dishwasher; no thermolabels (heat sensitive strips) or maximum registering thermometer was available to check dishw machine hot water sanitizing rinse...In hot water sanitizing dishwasher; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide required thermolabels or thermometer as stated above...Not corrected 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.
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 interiors of freezers; raw chicken refrigerators; wire and other storage shelving; storage racks; equipment legs and wheels/castors; undersides of 3-comp sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/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 - Ice was accumulated under evaporator in walk-in freezer. Caulk was missing/damaged between handsink and splash guard and in corners of ventilation hoods. Three-compartment sink right faucet had stripped hot water knob...Physical facilities shall be kept in good repair...Repair/replace damaged or leaking fixtures above.; 6-501.12; Core - Observed soiled flooring under ice machines and other equipment and under ice bin stations in front area. Some drain pipes under ice machine and sinks were soiled. Ice was accumulated under freezer evaporator...Physical facilities shall be kept in good repair...Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice from floor.
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; Priority Foundation; The handwashing sink at the salad prep area had some dishes in the sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were moved out of 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.
4-901.11; Core; 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); (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. Clean dishes must be stored in a clean dry 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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Clean the shelves in the chicken cold hold units. Clean the door handles on the chicken reach-in cold hold units. Clean the shelves at the biscuit prep area. Clean around the cooking equipment. Clean the storage shelves. Equipment must be kept free of an accumulation of dust; 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.
6-501.12; Core; Clean the floor and walls near the sinks and food prep areas. Physical facilities must 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.