4-601.11 (A); Priority Foundation; Several metal food containers stored as clean found with food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled items were taken to the warewashing area to be 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; One bottle of multi-surface cleaner found stored on ledge behind prep counter directly beside a small amount of exposed fry bags. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemical was relocated.
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; Several metal food containers that were stored as clean were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Ice has accumulated in the container of pretzels in the tall reach-in freezer. Food shall be protected from miscellaneous sources of contamination. CDI- Pretzels were removed from the soiled container and placed in a clean container.
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.
3-304.14; Core; A few sanitizer buckets observed with a concentration near 0ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quaternary ammonium). CDI- Buckets were replenished with sanitizer at the correct concentration.
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.
4-903.11 (A); (B); and (D); Core; Large box of clean towels found stored on the floor in storage area. Cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep towels off of the floor. *Points not increased due to this being a different violation under the same code.
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
4-501.14; Core; The 3-compartment sink basins and drainboards need more frequent cleaning. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Clean the components of the warewashing sink at least every 24 hours.
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.
4-602.11; Core; Unclean residue present on beverage dispensing nozzles at drive thru drink machine and self-serve drink machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to these nozzles.
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)(2); Priority; Vanilla base mix in hopper holding as high as 45F. Chocolate base mix in hopper holding as high as 51F. Milk in tall reach-in cooler holding as high as 51F with ambient air of unit holding at 51F. It was determined that the hopper unit was not turned on. 30 minutes later; EHS returned to verify temperatures. Chocolate base temped 39F-40F; vanilla base temped 47F; and ambient air of tall reach-in cooler measured 47F. TCS foods being held cold shall be maintained at 41F or less. CDI- Vanilla base mix was voluntarily discarded; chocolate base mix was allowed to be saved; and base mix recently placed in tall reach-in cooler was relocated to walk-in cooler. PIC agreed to not use left side of hopper basin until unit is serviced and capable of holding product at safe temperatures. Tall reach-in cooler will not be used to store TCS foods until unit is repaired.
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; Several metal food containers that were stored as clean were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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.
4-501.11; Evaporator unit has evidence of a leak at the coil in the walk-in freezer. Large shake machine is partially functional. Tall reach-in cooler is not holding 41F or below. Equipment shall be maintained in a state of good repair and condition. Follow-up with maintenance to ensure these units are repaired.
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; The 3-compartment sink basins and drainboards need more detailed cleaning- observed a ring of residue forming around the perimeter of basins. PIC stated that basins are deep cleaned once a week. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Clean the components of the warewashing sink at least every 24 hours.
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.
4-602.13; Core; Cleaning needed on interior of 4-door reach-in freezer near fryers to remove the accumulated food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the interior of this unit 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.
4-602.11; Core; The ice guard in the ice machine has a slight buildup of black residue on it. The components of ice machines shall be cleaned frequently enough to prevent a buildup of mold or soil residues. Clean the ice guard 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.
3-501.16(A)(2); Priority; Coleslaw and mashed potatoes in cooling drawers temped at 53-54F and vanilla custard mix in the main custard machine temped between 54-56F. TCS foods being held cold shall be maintained at 41F or less. CDI- The custard machine had tripped; custard allowed to remain since it had not been out of temp more than 3 hours; the cooler storing the mashed potatoes and slaw was plugged back into the wall and food was voluntarily discarded.
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; The astro-blender is being propped with papertowels so that it remains stable. All food equipment shall be easily cleanable and maintained in good repair. Repair the astro-blender.
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; The floor drain cover at the three compartment sink needs cleaning; there is dried ketchup on the floor under the ketchup dispenser attached to the wall and dried beverage syrup on the floor near the storage rack for beverage syrups. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.
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 4-903.11(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; A stack of lids for trays were stored on the floor in one of the cabinets under the push thru area. CDI- Lids were voluntarily discarded. **Points not increased due to violation being lids on the floor rather than protected by covering.
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; The bottom of the 4-door freezer has a buildup of ice and food debris and the fan guards on the evaporator in the walk-in cooler have a buildup of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI - The freezer was cleaned 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.
6-501.18; Core; The front side of the urinal was soiled. Plumbing fixtures such as urinals; toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. CDI- The urinal was 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.
3-304.14; Core; A damp cloth was stored on the peroxide bottle. Damp/wet cloths shall be stored in sanitizer when not in use. CDI- Cloth removed.
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.
2-301.14; Priority; An employee wearing gloves tore open a package of ground beef patties and threw away the old package and then removed the top pair of fitted blue gloves to reveal another pair of fitted blue gloves in which he touched near the wrist area when removing the top pair. Employees shall wash their hands when switching between working with raw food and ready to eat/cooked food. CDI- Employee educated on need to throw away gloves and wash hands; double-glove policy discussed with managers.
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.
5-205.11; Priority Foundation; The bread trays were stored in front of a handwashing sink making it difficult to reach the pedal to turn the water on and a dry wiping cloth was stored on the basin of the handwashing sink by the custard machine. Handwashing sinks shall only be used for handwashing and shall be accessible at all times for employee use. CDI - Items were removed/relocated.
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; The juicer and tomato slicer stored on the prep table had food debris in their crevices. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items put in dish area to be washed again. ; NOTE: Blue; tan and red food prep trays and the blender wand need to be washed; rinsed and sanitized at least every 4 hours or visibly dirty. In addition; the prep area that the trays sit on needs to be frequently cleaned since the trays are spread out and then restacked.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Spray bottles of sanitizer and stainless steel cleaner were stored on food prep surfaces and near the ketchup; uncovered spoons; etc. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils or other supplies. CDI- Chemicals were relocated to the bottom shelf.
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.
minorCode 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; Coffee filters were stored in a container but were uncovered; disposable utensils were stored with the handles in the same direction; but since they are lying flat- their food contact surfaces are exposed; the trays and burger boxes were stored with their food contact surfaces exposed. Single service items shall be stored in their original protective packaging or in a manner that prevents them from booming contaminated until used. Ensure coffee filters and the "mouth" portion of the utensils are fully protected; trays and burger boxes are inverted. CDI- Some of the burger boxes were inverted.
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
4-501.14; Core; The sprayer at the 3 compartment sink has residue inside its head; PIC reports some utensils are only cleaned at the 3 compartment sink. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean the sprayer head.
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; The top of the dish machine needs cleaning; the ladder at the custard machine has a buildup of food residue on it; the handles at the 4 door freezer have food crumbs debris in them and the lids on the bacon that is stored in the burger cooler has food residue on it. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items 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.
5-205.15; Core; The mop sink leaks continuously even when turned completely off. Plumbing systems shall be maintained in good repair. Owner states that the plumber is scheduled to be here tomorrow (2/28/24) between 8am-10am.
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.
6-501.12; Core; The light shield above the prep table has food debris on it. The physical facilities shall be maintained clean. Clean the light shield. No points taken since the cleanliness of the floors and walls has improved.
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.
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; Containers of raw cod being stored on ice at the batter station temped between 51-53F. TCS foods being held cold shall be maintained at 41F or below. CDI - Cod was taken to the walk-in cooler to cool back down since it had been about 2 hours since it was last checked. Foodgrade bags of ice are to be put on top of the cod to assist with keeping the cod cool.
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; A spray bottle of stainless steel cleaner was stored on the prep table next to buns/rolls and a spray bottle of sanitizer was stored beside the tea urn and in front of the beverage dispensing machine in the drive thru area. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils and other supplies. CDI - Items were moved to chemical storage area.
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.
minorCode 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; A sleeve of cups is stored on the floor in the cabinet with the warming dial in the ordering area. Coffee/tea filters are stored in a container uncovered. Single service/use items shall be stored at least six inches above the floor and in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Ensure cups are stored on shelving; put a lid/cover on the container the coffee/tea filters are stored in.
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
4-501.14; Core; The sprayer at the 3-compartment sink has residue inside of its head. Warewashing equipment shall cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean the sprayer head.
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; The top of the dish machine needs cleaning; the grey utensil container closest to custard machine needs wiping down; there is dried on mustard on the bottom shelf of the storage rack in the dry goods area; the ketchup and mustard wall dispensers need wiping down; the handles and bottom of the 4 door stackable freezer needs cleaning; and the bottom of the cooling cabinet needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.
6-501.16; Core; A mop was stored in mop water by the chemical storage area. Mops not in use shall be stored in a position that allows them to air dry without soiling walls; equipment or supplies. Store mop in the top section of the mop bucket when not in use. ; 6-501.12; Core; There is oil buildup behind the fryers; the floor drain covers at the prep sink and three compartment sink need cleaning; and there is pooled water and black residue on the floor behind and beside the ice machine. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings 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.