5-205.11(A); Priority Foundation; Cold water is not provided at the handwashing sink by the ice machine; and the hot water temps at 124F+. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A verification visit will be made no later than Monday; September 21; 2026 to ensure cold water is being provided at this handwashing sink. 6-301.12; Priority Foundation; The handwashing sink at the prep area entrance does not have papertowels Each handwash sink shall be provided with paper towels or an air drying device. PIC states some are expected to come with today's order. CDI- Napkins have been placed at this 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.
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; The silver and blue condiment containers have debris in them and some of the syrup containers need wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI- Containers were cleaned. *Points not taken due to these being different violations under the same code.
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; There is slight amount of food splash on the white wall behind the beverage syrups. The physical facilities shall be maintained clean. CDI- The wall was wiped down. *No points taken due to the wall being cleaned shortly after inspector's arrival.
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; The two pieces of turkey sausage in the hot holding deck temped at 131F and 133F. Maintain TCS foods in hot holding at 135F or above. CDI- Teh sausage will be sold within 2 hours.
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; Spray bottles of Comet were stored beside the coffee maker and a spray bottle of Dawn was stored next to a container of frosting.Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens and single service/use articles. CDI- All chemicals were moved to the 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.
notedCode 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 coffee filters were stored uncovered on the coffee maker by the ice machine. Single use/service articles shall be kept in their original protective packaging or stored in a manner that prevents them from becoming contaminated until used. Keep coffee filters in wrapping or store in a container with a lid.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The dairy and sugar dispensers; the insides the counter coolers and coffee bar area need cleaning due to food splash/food debris. 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. *Points decreased due to an improvement in cleaning 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.
5-501.110; Core; Boxes belonging to neighboring establishments are stored outside of the garbage and recycling dumpster; black trashbags are stored outside of the garbage dumpeter. Trash; recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Work with neighboring establishments to ensure boxes are broken down and put inside of the recycling dumpster. 5-501.111; One of the lids on the recycling dumpster is partially detached. Keep storage areas and bins for waste in good repair.
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; The floor has trash and debris throughout the prep area and on the floor of the walk in cooler. There is food splash on the white wall; especially behind the 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of glaze and white icing are stored on the floor. Food shall be stored in a clean; dry location; not exposed to contamination at least 6 inches above the floor. Store all foods on shelving.
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.
3-304.12; Core; A scoop was laying on top of the brisket scramble that was in a container with a lid. Utensils being stored in foods shall be stored with the handle above the food. CDI- The scoop was taken out of the brisket scramble.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The outsides of the bottle syrups are sticky; the bottom of the donut display area; the tray holders on the cooling racks need cleaning; countertop surfaces; the insides the counter coolers and coffee bar area need cleaning due to food splash/food debris. 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.
5-501.110; Core; Boxes belonging to neighboring establishments are stored outside of the garbage and recycling dumpster. Trash; recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Work with neighboring establishments to ensure boxes are broken down and put inside of the recycling dumpster. **No points taken since none of the trash belongs to this establishment.
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; The floor has trash and debris under equipment and in between the ice machine and prep table. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. 6-501.16; Core; A mop was stored in mop water. Mops not in use shall be stored in a position that allows for air drying. Store mops with their handle "up" or in the top section of the mop bucket after use.
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.
5-205.11; Priority Foundation; Ice was in the basin of the handwashing sink by the ice machine and Windex was stored at the handwashing sink by the swinging door entry way. Handwashing sinks shall only be used for handwashing. CDI- Sink was cleaned; Windex as moved to chemical storage area.
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
7-201.11; Priority; A spray bottle of cleaner was stored on the ice machine; the cannister of coffee equipment cleaning tabs was stored between the coffee grinder and brewers; and a spray bottle of Windex was stored at the handwashing sink by the entry/exit door. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens and single service/use articles. CDI- All chemicals were moved to the 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.
3-304.14; Core; A wet wiping cloth was hanging on the side of the sanitizer bucket. Damp/wet wiping cloths not in use shall be fully submerged in sanitizer. CDI- Cloth was put in the bucket so that it remains submerged in sanitizer solution.
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; A scoop and strainer were lying in the bulk sugar. Utensils being stored in foods shall be stored with the handle above the food. CDI- The scoop and strainer were put in a clean container.
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 4-903.11(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 uncovered on the dairy dispensing machine; the Bunn coffee machine by the ice machine and in the dry goods storage area. Single use/service articles shall be kept in their original protective packaging or stored in a manner that prevents them from becoming contaminated until used. Keep coffee filters in wrapping or store in a container with a lid.
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 outsides of the bottle syrups are sticky; the underside of the dairy dispenser needs detailed cleaning due to dried food splash; and the arm and backside of the monitor needs wiping down due to dust by the breakfast station. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee lipgloss was stored on a bagging surface in the drive thru area; an employee's phone was stored on shelf above a food prep surface. Employee's personal items shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee items in a designated area (bottom shelves/separate from the restaurant's items)
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.
4-501.11; Core; Gasket on the reach in cooler found to be significantly torn. Equipment shall be maintained in good repair. PIC states that the gaskets is on back order and has been for several months; but will continue working to getting a new one installed.
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; Cleaning needed in the reach in coolers and on the outsides of some equipment and shelving. Non-food contact surfaces shall be maintained clean. Increase 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.
6-501.12; Core; Some cleaning needed on the floor drain under the three compartment sink. Physical facilities shall be maintained clean. Increase cleaning.
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.