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; Salad cooler 1 (on the line) maintaining 46 F ambient; all salads stored inside of this cooler holding 43-44 F. Additionally; a few salads in the salad drive through cooler holding at 42 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. All salads moved to cool rapidly in the walk-in cooler. VR - EHS will verify salad cooler 1 (on the line) can maintain 41 F or below ambient. EHS recommends changing ice packs out more frequently; using less product inside the cooler; adjusting the cooler to a colder setting; and re-locating this cooler if possible to an area further away from hot holding equipment to maintain proper temperatures.
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 fry freezer (on the line) is unable to hold food at freezing temperatures (32 F or below). 'Error' and 'Defrost' messages present on the digital display. Additionally; ice buildup present inside of the freezer. Equipment shall be in good repair and proper adjustment. Repair fry freezer.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently prepared cobb salads stacked in large portions cooling in a reach-in cooler. Cool foods by placing in smaller portions (single layers) and by using rapid cooling equipment (walk-in cooler/freezer). Prep coolers are not designed to cool; but to maintain cold temperatures. Foods prepared at room temperature have 4 hours to cool to 41 F or below. CDI - Cobb salads moved to the walk-in cooler to chill rapidly.
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 primary side handwashing sink sensor is not functioning properly. Equipment shall be maintained in good repair. Orders for repair/replacement made prior to inspection and reviewed by EHS. Continue to work with technicians on repairing/replacing the sensor.
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.
2-301.15; Priority foundation; Observed a food employee cleaning their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sinks or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Redirected employee to wash their hands at the nearby 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.
3-403.11; Priority; One corner of the reheated macaroni and cheese did not reach 135F after completing its reheating procedures. Ready-to-eat food taken from a hermetically sealed container; or from an intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding. CDI - Container of mac and cheese was returned to the auto-sham for reheating. REHS recommends having unit serviced to ensure inconsistent reheating issue is fixed.
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 foundation; Observed cooling chicken placed in deep; tightly-sealed containers in the walk-in cooler that had been cooling for almost 6 hours and had not reached 41F. Cooling shall be accomplished 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; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; or other effective methods. CDI - PIC voluntarily discarded chicken.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed an insect in the gasket of the drawer coolers. The premises shall be maintained free of insects; rodents; and other pests. CDI - PIC called pest control company and scheduled pest services for this evening.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-203.13; Core; The pressure gauge on the high-temperature dish machine is not functioning as the dial did not move or register throughout the entirety of the washing and rinsing cycle. Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Repair pressure gauge on dish machine before the next 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.
5-202.12 Handwashing Sinks; Installation (C); The handwashing sink at the 3-compartment sink is not consistently providing water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Repair handwashing sink to provide hot water consistently before the next 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.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf); Observed several metal food containers with stickers and sticky residue on their surfaces from previous stickers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers were separated from clean containers to remove residues and stickers.
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); Observed residue buildup on the shelves of the refrigerators for chicken. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean shelves of refrigerators.
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); Observed dirty floor with frozen buildup in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean freezer floor more frequently.
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; The handwashing sink at the drive-thru area and in the women's bathroom was unable to provide water up to 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust these handwashing sinks to provide hotter water.
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.
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; Observed a couple prepared salads and chicken wraps holding at 42F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved foods into 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed rack of buns stored next to the chemical storage shelves. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/single-use articles by: separations the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Rack of bread buns moved to prevent contamination.
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.
4-903.11(A); (B) and (D); Core; Due to over-accumulation of dirty utensils and containers; dirty items came into contact with clean utensils. Cleaned equipment and utensils shall be stored: Where they are not exposed to splash; dust; or other contamination. Remove clean items to prevent contamination.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-301.12; Core; Observed a food employee precleaning chicken tenderizer in the mop sink with a hose; an area which is not considered an approved piece of warewashing equipment. Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints; and its use is approved. CDI - Spoke with PIC and to ensure food equipment is cleaned in the proper areas. ; 4-301.13; Core; Observed over-accumulation of dirty dishes and utensils during service hours resulting in overflow of dirty items off the drainboards and onto the floor. Drainboards; utensil racks; or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Address overflow issue with dishwashing area; cleaning of soiled utensils and containers should be done more frequently.
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; One of the dumpsters is missing a drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plug before next inspection.
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.
3-403.11; Priority; Macaroni and cheese prepared for hot holding was not completely reheated to adequate temperatures; the center of the food was less than 135F. Ready-to-eat food taken from a hermetically sealed container; or from an intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding. CDI - PIC voluntarily discarded the food. When checking temperatures of this food; ensure the thermometer does not touch the sides of the heated container.
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.
3-501.14; Priority; Prepared macaroni and cheese was not cooling at an adequate rate inside the walk-in cooler. TCS (time/temp control for safety) foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperatures. CDI - Lids lifted from containers to allow for faster cooling of 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Cooling macaroni and cheese were placed in tightly sealed containers in the walk-in cooler; not allowing for an adequate cooling rate. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: arranged in equipment to provide maximum heat transfer through container walls; and loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lids lifted to allow for better heat transfer.
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.
5-501.114; Core; One of the dumpsters is missing the drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plug before next inspection.
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.