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) Chicken reach-in coolers had accumulations of debris below wire grate. Prep cooler gaskets throughout kitchen had accumulations of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean areas listed.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk container of pickles was stored in dry storage area without a lid or covering. Food shall be protected from contamination by storing food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk container of pickles was stored in dry storage area without a lid or covering. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Ensure food is stored with appropriate coverings or lids.
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.
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) Fries freezer had accumulations of debris below wire grate. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean areas listed. Repeat; half-points deducted due to improvements from previous 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. Veggie wash sink was leaking from left faucet. Repair leak.
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.
notedCode 3-501.15 Cooling Methods (Pf) MacaroniFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Macaroni; prepped at 6:30AM; was cooling with tight fitting lids. Cooked macaroni (ingredients combined at ambient temperature) had a temperature of 48F after 3.5 hours. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Coverings were removed.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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) Right-side breakfast prep cooler had accumulations of debris below wire grate. Exhaust vent on fry lines were soiled with accumulations of grease and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean areas listed.
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; Lid for measuring grilled chicken in salad station was stored with bottom side in direct contact with the chicken. Utensils were stored within a soiled; used yoghurt container on the salad make line. 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 and the container; 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 running water; or in a container of water if the water is maintained at a temperature of at least 135F. Avoid storing lid in direct contact with food. Avoid storing utensils within used yoghurt 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.
4-903.11(A); (B) and (D); Core; Metal and plastic containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Found a spray bottle of cleaner stored on top of bisquick mix bags. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; and single-service and single-use articles. CDI - PIC removed the cleaner.
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.
4-501.11; Core; In Drive-thru observed that one of the handles on reach-in cooler under the lemonade dispenser is missing a handle. Equipment shall be maintained in a state of good repair. Install a new handle.
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.