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; Cleaning is needed on gaskets throughout; the ice machine; and detailed cleaning on equipment.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items 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.
4-601.11 (A); Priority Foundation; Observed plastic containers that were deemed clean with food debris still in them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items moved to be cleaned. 4-602.11; Core; Ice machine has black residue buildup.- In equipment such as ice bins they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice machine
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to colder unit.
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 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; Cleaning is needed on gaskets and on pipes behind cooking equipment.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items 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.
3-304.14; Core - (REPEAT) Quaternary ammonium sanitizer (QA) in three wiping cloth buckets was less than 200 ppm (required minimum for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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.
4-901.11; Core - Several clean food containers were stacked while wet...Clean food utensils and equipment shall be protected from contamination and stored in self-draining position...Separate clean containers and 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.
4-501.11; Core - Back kitchen ice cream cake freezer interior had ice accumulating in container...Food service equipment shall be kept in good repair...Repair leak inside this freezer so ice doesn't accumulate. 4-502.11(A) and (C); Core - (REPEAT) Some food containers were cracked/damaged...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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of 3-comp sink rinsing and sanitizing compartments; right "clean" side drainboard and backsplash were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
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 some soiled wire shelves; table legs; fryer exteriors; backsides/undersides of equipment door handles. Some old stickers and sticky residues were on exteriors of food containers stored as clean...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old stickers/residues from container exteriors.
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.
5-501.115; Core - Observed some trash; cardboard; and leaves on ground around dumpsters. Some trash was also scattered on ground outside of enclosure...Trash/recycling receptacle enclosures and surrounding areas shall be maintained clean and free of unnecessary items...Remove trash; cardboard; leaves; etc. from ground and properly dispose of material.
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 - (REPEAT) Caulk was damaged in corners of vent hood above burger cooking line; and caulk was very bumpy between sinks and walls (hard to clean). Ice was building up on interior ceiling/wall corners in walk-in cooler...Physical facilities shall be kept in good repair...Replace damaged caulk and ensure it is smooth and easy to clean. Repair any air leaks in walk-in cooler that are causing ice to accumulate. 6-501.12; Core - (REPEAT) Many kitchen ceiling tiles and some walls were stained and/or soiled. Flooring under ice machine was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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.
6-301.12; Priority Foundation - Paper towel dispenser by fry freezer had no paper towels...Each handsink or group of adjacent handsinks shall have paper towels or other approved hand drying device...CDI by PIC replacing paper towels.
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.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm (according to machine's manufacturer data plate)...Until sanitizer is repaired on dishwasher; use 3-compartment sink to wash; rinse and sanitize utensils.
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 - Several hot dogs in steam table were less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by PIC voluntarily discarding hot dogs.
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
7-102.11; Priority Foundation - Red buckets of wiping cloth sanitizer and spray bottle with purple liquid were not labeled with their contents...Working containers of chemicals; cleaners and sanitizers shall be labeled with common name of product inside...CDI by PIC labeling bucket and spray bottle with contents.; 7-201.11; Priority - Many bottles of liquid chemicals were stored on shelves above dish rack with clean utensils and dishwashing machine...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals below and away from dish machine and clean utensils.
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 - Some squeeze bottles of condiments; sauces; etc. (except for ketchup and mustard containers) were not labeled....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.
2-303.11; Core - At least one food worker was wearing dangling bracelets on wrists...Except for a plain ring; while preparing food; food employees shall not wear jewelry on arms and hands...Instruct food workers to remove all jewelry from hands and arms except a plain ring.
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.
3-304.14; Core - Quaternary ammonium sanitizer (QA) in several wiping cloth buckets was less than 200 ppm (required minimum for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by replacing QA sanitizer with proper 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.
4-502.11(A) and (C); Core - Several container lids and dispensing tongs were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - One refrigerator and some storage shelves had cracked; rusty and/or peeling surfaces. Refrigerated drawer gasket was torn...Food service equipment shall be kept in good repair...Replace damaged items with similar approved equipment.
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 solid metal shelves/cabinets; exteriors of cooking equipment; backsides/undersides of equipment door handles. Some old stickers and sticky residues were on exteriors of food containers stored as clean...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old stickers from container exteriors.
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.
5-501.113; Core - Dumpster lids and one side door were not closed (one lid was bent downward and could not cover dumpster top completely)...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and side doors closed when not in use.
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.
6-501.12; Core - Cords/pipes above cooking areas had dust/grease accumulation and walk-in freezer floor was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Caulk was missing in corners of vent hood above long cooking line; and caulk was very bumpy between sinks and walls (hard to clean)...Physical facilities shall be kept in good repair...Replace damaged caulk and ensure it is smooth and easy to 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.