4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were some dishes that were stored as clean that were greasy to the touch. Dishes stored as clean must be free of all greasy residue. CDI... The dishes were placed back at the wash compartment of the three compartment sink to be washed again.
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 7-201.11 Separation - Storage (P) There were some chemical that were stored on the same shelf as clean dishes. Chemicals must be stored away from all dishesChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) There were some chemical that were stored on the same shelf as clean dishes. Chemicals must be stored away from all dishes; single-service items; equipment; and linen. Store chemical in a manner to prevent contamination of clean dishes. CDI.. The chemicals were moved away from the clean dishes.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12 Food Storage; Prohibited Areas (C) In the walk-in cooler there was a box of food stored on the floor. Food items must be stored above the floor. Store food in a manner to prevent contamination.
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.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a valid test kit with a color chart to test the strength of the sanitizer. There was no test strips on hand at the time of the inspection. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Fresh sanitizer was placed in a dirty sanitize compartment of the three compartment sink. Clean the sanitize compartment before fresh sanitizer is added to the sink.
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) 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) Clean the gaskets on the cold hold units. Clean around the food prep areas. Clean out the food prep sinks. Clean the food prep tables and shelves. Clean physical facilities at a frequency necessary to remove 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.
minorCode 2-401.11 (A) There was an employee drink on a work surface.Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) There was an employee drink on a work surface.Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI.. The drink was placed in the trash by the manager on duty.
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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were several dishes that were stored as clean that were greasy to the touch. There were some dishes that were stored as clean that had wet and dried debris on the dishes. All dishes and food contact utensils stored as clean must be clean to sight and touch. CDI.. CDI.. The dishes were placed at the three compartment sink to be washed again.
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
3-305.12 Food Storage; Prohibited Areas (C) In the walk-in cooler milk was stored on the floor. Food must be stored in a manner to prevent contamination. Food must be stored at least 6 inches above the floor on NSF approved shelves.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
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 4-501.14 The sanitize compartment sink and the sanitizer buckets were soiled. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 The sanitize compartment sink and the sanitizer buckets were soiled. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Keep the items clean to prevent recontamination of clean dishes and 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.
minorCode 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) Clean around the sinks and food prep areas. Clean around the ovens and reheating equipment. Equipment must be cleaned at a frequency necessary to remove the accumulation of residue.
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) - Found a few soiled metal urns stored as being clean near the 3 compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Noted urns sent back to dish pit for recleaning/ sanitizing.
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.
3-302.12; CoreThe dry ingredients stored at the coffee service counter not labeled with product.; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Noted boxes of bagels and hash brown rounds being stored on the floor in the walk-in freezer unit. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor. This is repeat.
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.
notedCode 4-903.11(A)(C)- Noted stacks of unpackaged coffee cups stored in an upright position above the work top cooler. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C)- Noted stacks of unpackaged coffee cups stored in an upright position above the work top cooler. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Invert exposed single-service items to minimize the risk of 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.
4-501.11; Core; A- Noted gaskets on the front-end prep cooler are in poor repair and do not fit to frame. Also noted an accumulation of ice build-up along the walk-freezer door frame. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Replace prep cooler gaskets and place a work order for walk-in freezer door.
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; Implement a cleaning plan for facility. Accumulation of debris observed on all equipment; and interior surface of front end prep cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; (A) Floor drains; floors under and walls behind/under equipment need detail cleaning. Observed an accumulation of grime and residue build-up underneath kitchen equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; Observation: A prep refrigerator no longer in use and in poor repair being left stored under the front service counter.
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 6-501.110 Using Dressing Rooms and Lockers (C) - Observed various sweatersFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C) - Observed various sweaters; jackets and other personal items stored commingled with retail items or above prep counters. Store personal employee items in a designated space the minimizes the risk of contamination.
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.
5-205.11; Priority Foundation; Handwash sink near front end registers was blocked by a broom/ dust pan and caution sign. Handwashing sinks must be maintained so that it is accessible at all times for employee use. CDI- Items relocated. 6-301.11 Handwashing Cleanser; Availability (Pf)- At the drive thru window; noted hand soap missing from handwashing sink located near drive thru window. Further investigation determined soap leaked out due to pinch the dispenser line. CDI- EHS instructed to have unit replaced or repaired. Until then; facility will use alternative pump bottle to hold soap.
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 4-602.11-The ice well bin at front service counter accumulated with debris and is a working container which should be cleaned once every 24 hours to preclude debris accumulation.Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11-The ice well bin at front service counter accumulated with debris and is a working container which should be cleaned once every 24 hours to preclude debris accumulation. ; 5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency necessary to preclude accumulation of soil residues; Core; 4-601.11(A) - Observed a few dirty container lids stored as being clean above the 3 compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- lids sent to dish pit for recleaning.
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; Noted opened boxes of egg bites and other various food items stored on the floor in the walk-in freezer unit. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
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.
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)- In the bulk ice machine; noted ice scooper handle stored embedded in the ice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- handle placed in upright position.
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 4-501.11 - Observed a significant accumulation of ice build up covering the evaporator unit in the front-end prep cooler. Maintain equipment in good repair. CDI- Food relocated to another cooler unitCleaning and sanitizing
4-501.11 - Observed a significant accumulation of ice build up covering the evaporator unit in the front-end prep cooler. Maintain equipment in good repair. CDI- Food relocated to another cooler unit; prep cooler placed into defrost mode to remove ice build up.
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 Observation: Implement a cleaning plan for facility. Accumulation of debris observed on all equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Implement a cleaning plan for facility. Accumulation of debris observed on all equipment; shelving and storage areas. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Observation: Noted a torn trash bag leaking coffee grounds dumped on the ground near the outside dumpster. . 5-501.115; Core; A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.; Observation: Receptacles are not being maintained clean and observed with debris accumulation. 5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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.
criticalCode Observation: Observed staff member not washing hands before putting on gloves to prepare food. 2-301.14Handwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Observed staff member not washing hands before putting on gloves to prepare food. 2-301.14; Priority; (H) Before donning gloves for working with FOOD; P CDI: Corretced during inspection by washing hands.
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.
majorCode Observation: The womens restroom does not have an effective way to dry hands after hand washing. The hand dryer is inoperable. 6-301.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The womens restroom does not have an effective way to dry hands after hand washing. The hand dryer is inoperable. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf
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.
minorCode Observation: Working containers on the food preparation refrigerator with packaged food accumulated with debris. The ice well bin at front service counter accumulated with debris and is a working container which should be cleaned once every 24 hours to preclude debris accumulation. 4-602.11Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Working containers on the food preparation refrigerator with packaged food accumulated with debris. The ice well bin at front service counter accumulated with debris and is a working container which should be cleaned once every 24 hours to preclude debris accumulation. 4-602.11; 5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in refrigerator and the EQUIPMENT is cleaned at a frequency necessary to preclude accumulation of soil residues; Core;
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.
majorCode Observation: Working container of spray chemical not labeled with contents. 7-102.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Working container of spray chemical not labeled with contents. 7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CDI: Operator labeled bottle with chemical name.
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 Observation: The dry ingredients stored at the coffee service counter not labeled with product. 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The dry ingredients stored at the coffee service counter not labeled with product. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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 Observation: Flies were seen in store today during inspection. The drive through window does not have an air curtain over exterior to prevent flies form coming into facility when drive through window is standing open for customer service. 6-501.111 The PREMISES shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Flies were seen in store today during inspection. The drive through window does not have an air curtain over exterior to prevent flies form coming into facility when drive through window is standing open for customer service. 6-501.111 The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence;
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 Observation: Staff are not wearing an effective hair restraint during production activities. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are not wearing an effective hair restraint during production activities. 2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
Observation: The gasket on the prep refrigerator poor repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: Implement a cleaning plan for facility. Accumulation of debris observed on all equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Implement a cleaning plan for facility. Accumulation of debris observed on all equipment; shelving and storage areas. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Observation: The dumpster corral is littered with trash and refuse. 5-501.115; Core; A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.; Observation: Receptacles are not being maintained clean and observed with debris accumulation. 5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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.
minorCode Observation: Floor drainsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor drains; floors under and walls behind/under equipment observed unclean/accumulated with debris. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; Observation: A prep refrigerator no longer in use and in poor repair being left stored under the front service counter. Fix; repair or remove the refrigerator from facility. 6-501.114; Core; A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
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.
5-205.11; Priority Foundation; Handwash sink near restroom blocked by garbage bag. Handwash sink by drive thru used to dump. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Corrected by moving bag and education on dumping.
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.
6-501.12; Core; Food debris on wall by handwash sink (donut area). Physical facilities shall be cleaned as often as necessary to keep them clean. No points taken.
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.