2-102.12 (A) Certified Food Protection Manager (C); During the inspection; no certified food protection manager was present. At least one employee at all times of food preparation shall have food protection manager certification from an ANSI approved program (such as servsafe). EHS recommends adding a food protection manager certification for another employee while owner is not present.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Handwashing sink by the dishwashing area was not equipped with paper towels. All handwashing areas shall be equipped with a hand drying provision. CDI- Paper towels were added during 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored in a chlorine sanitizer bucket around 10ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppn for chlorine).
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); shelving above dishes has dust buildup and should be cleaned. Non food contact surfaces shall be kept free of soil 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.
2-102.12 (A) Certified Food Protection Manager (C); During the beginning of the inspection; no certified food protection manager was present. At least one employee at all times of food preparation shall have food protection manager certification from an ANSI approved program (such as servsafe). Manager arrived during the inspection from grocery run with food protection manager certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Opened boiled eggs were found in a container with no date marking. After being opened or prepared; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Food was dated as needed.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Utensils were being stored inside of standing water at room temperature. If utensils are stored in water between uses; the water shall be running or at/above 135F. CDI- Utensils were removed from water during the inspection.
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); Shelving in the back area has minor dust buildup above dishes and should be cleaned. Non food contact surfaces shall be kept free of soil 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.
2-102.12 (A) Certified Food Protection Manager (C); During the inspection; no certified food protection manager was present. At least one employee at all times of food preparation shall have food protection manager certification from an ANSI approved program (such as servsafe).
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-501.14 Cooling (P); Cut turkey was found at 45F in a prep bottom cooler holding other food at 41F or below. This food was left in the cooler overnight and never cooled to 41F due to insufficient cooling methods. Potentially hazardous food shall be cooled from ambient air temperature to 41F in a total of 4 hours. CDI- 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.
notedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Cut turkey was found cooling in a container with tightly fitted wrapping. Potentially hazardous food shall be cooled in containers with loose or no covering in order to facilitate cool air 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); A few live flies were found in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for warmer months.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored in a chlorine sanitizer bucket around 10ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppn for chlorine).
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repeat; Gaskets in low boy cooler have ripped/damaged gaskets with residue building inside of them. Equipment shall be maintained in a state of good repair. Replace gaskets to allow for easily cleanable surfaces.
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.
6-301.12; Priority Foundation - No paper towels were available at back kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One bucket of wiping cloth sanitizer was not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling bucket "sanitizer."; 7-201.11; Priority - Two large jugs of cleaner and container of bleach were stored next to clean utensils above dish machine...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
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.
3-302.12; Core - A few containers with dry foods were not labeled (sugar and green powder?)...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
2-402.11; Core - The two food workers had no hair restraints and one had facial hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; and beard restraints designed to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required hair restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11; Core - Several stacks of unprotected cups were on top of coffee machine and by customer water dispensing area...Single service disposable food/beverage items shall be handled; displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Store disposable cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
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; Core - One front refrigerator door did not close/seal properly due to damaged hinge. Gasket on several refrigerator doors were torn/damaged. Back storage areas shelves and some shelves in a few refrigerators were peeling/rusty...Food service equipment shall be kept in good repair; and equipment components such as doors; seals and hinges shall be kept intact; tight and properly adjusted...Repair damaged refrigerator door/hinge so door seals tight; and replace damaged door gasket and refrigerator shelves with similar approved equipment.; 4-502.11(A) and (C); Core - Found several cracked food containers and container lids...Food service utensils shall be kept in good repair...Discard damaged items.
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 - Many cabinet shelves; drawers; cup holder exteriors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of 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 - Some front cabinet and shelf interiors/exteriors were peeling/water damaged (including bottom of cabinets in drive-thru area) and worn or had peeling/missing laminate surfaces. One cabinet door had loose handle. Back kitchen had burned out ceiling light fixture...Physical facilities shall be kept in good repair...Repair/replace damaged surfaces/fixtures above as needed.; 6-501.12; Core - Some back kitchen ceiling panels were dusty/soiled; and flooring near cabinets; under equipment and in corners was soiled...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.