Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Live flies were observed in the food preparation line in the front. 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 on the PREMISES.
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.
notedCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Food employees was observed with jewelry on their wrists. Other than a plain wedding ring; employees may not wear jewelry on their wrists or hands.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service cups were found being stored in a box on the floor.. Single service equipment and utensils shall be stored at least 6 inches above the floor.
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 Good Repair and Proper Adjustment - Equipment (C); Ice is falling from the evaporator of the walk in freezer. Equipment shall be maintained in a state of good repair. Address ice buildup issue.
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); No employee present in the establishment had food protection manager certification. At least one employee at all times of food operations shall be a certified food protection manager certification. EHS recommends having more employees certified so that the establishment is always covered.
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.
minorCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Opened beverage that employee stated was personal was being stored on a prep area beside food items. Employees may drink from a closed container if it is stored in an area that prevents potential contamination of food or clean equipment.
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.
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 resting on preparation tables. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Low boy cooler gasket is split open and debris/soil is being trapped inside of the damaged gasket. Equipment shall be maintained in a state of good repair.
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 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); Employees could not locate test strips for quat sanitizer being used. A testing device shall be available for use for sanitizer being used and employees should be able to locate the testing device. VR- EHS returning in 10 days to ensure test strips have been provided and/or located in the establishment.
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); While improvements have been made in this area; gaskets of low boy coolers have soil residue buildup. 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.
5-501.113 Covering Receptacles (C); Outdoor waste receptacle door was open during the inspection. Outdoor waste receptacle shall be secured with tightly fitted doors and lids.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Container of sugar was found in the storage area with no covering or protection. Food items shall be covered and protected from potential contamination. CDI- Sugar was covered during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C); two containers of sugar were found with no labeling. All fine food ingredients in working containers shall be labeled with their common name.
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 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Food employees were observed with jewelry on their wrists. Other than a plain wedding ring; employees may not wear jewelry on their wrists or hands.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service food containers were found being stored with their food contact surfaces facing upwards. Single service equipment shall be stored protected or inverted to prevent potential 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The three compartment sink has some brown residue film in the sanitizing basin...Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and 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.
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); Container holding condiment packets has food residue inside. 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.
3-304.14; Core; One of the sanitizer bucket solutions was cloudy. CDI: Solution was refreshed...In-use wiping cloths used on equipment surfaces shall be held in solutions free of food debris and visible soil.
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; Food boxes stored on the floor in the walk-in freezer. Food shall be stored at least 6 inches above the floor...Store on racks or rolling cart.
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.
6-301.12; Priority Foundation; The handwashing sink near the swinging door had no paper towels available. CDI: Paper towels provided...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity drying device.
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.
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; Top layer of cream cheese in the cold table measured 44F. Oat and almond milk left out on the counter measured 64F. CDI: Milk voluntarily discarded. Cream cheese allowed to cool. Consider reducing the amount of cream cheese stored in this unit...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
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; Cleaned utensils were sitting stacked inside of the sanitize basin with water sitting in-between them...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them 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.
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; An opened box of spoons is sitting on the floor at the end of the line. The container holding lids has buildup...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep boxes off of the ground and clean this 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The sink and its basins have buildup. Clean and sanitize this sink...Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and 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.
6-501.12; Core; Black residue spots (circular shapes) on ceiling and wall near ceiling vent in the dry storage area closest to the back door. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean area and treat as necessary.
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; Black residue spots (circular shapes) on ceiling and wall near ceiling vent in the dry storage area closest to the back door. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean area and treat as necessary.
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; Food in the top of the flip top prep table above 41F. Cream cheese 43F in the bottom of the container and 48F in the top which is above the fill level of the unit. Cheese slices range from 40F to 42F at the bottom of the container and 44F at the top of the stack. Food shall be 41F or less. Discussed removing top portion of new cream cheese containers out when filling the unit to ensure it is in the refrigerated area of the unit; and low levels of cheese. Using metal containers can aid in temperature control. Necessary portions of food removed and relocated to cool. Bottom of unit is maintaining temperature. CDI
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; Windex stored on rear prep table next to coffee filter for machine. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Bottle relocated. CDI
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.
3-501.13 ; Priority Foundation; A gallon of milk and 3 other half gallons of milk stored in still 58F and less water in the three compartment sink to thaw. Food shall be thawed under refrigeration; in running water 70F or less or part of the cooking process. Milk returned to refrigeration and were no longer frozen to touch. CDI
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
6-202.15; Core; Drive thru window not self closing; no fly fan or other means of protection. Outer openings shall be protected against entry of insects. Install a self closing apparatus.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food boxes stored on the floor in the walkin freezer. Food shall be stored at least 6 inches above the floor. Store on racks or rolling cart.
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; Chocolate collecting in the bottom of the dip well in the ice cream area and cloudy water from ice cream remaining in the scoop stored in the dip well. This left dip well has a low water velocity coming into the well. In use utensils shall be stored in a clean area and protected from contamination. water of sufficient velocity to remove particles shall be used in a dip well. Increase velocity of the water; wash; rinse and sanitize utensils every 4 hours or less and keep water clean.
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.
4-903.11(A); (B) and (D); Core; Containers on clean dish rack stacked together wet. Clean equipment shall be stored in a clean; dry location and in a self draining position. Allow items to air dry completely prior to 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.
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; Open boxes of spoons stored directly on the floor in the baskin robbins area as well as boxes of cups. Cup rack behind front counter dirty. Single service articles shall be stored in a clean; dry location and at least 6 inches above the floor. Store on a rack or rolling cart. Clean cup storage rack.
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; Walkin freezer door not closing properly (potentially why the food in the walkin fridge is frozen). Door does not close on its own and can't be pushed closed without moving the apparatus on the door each time. Gasket torn on under counter reachin in the front counter area. Cord for light shut in Pepsi cooler door repetitively and gasket warped not allowing a seal due to this. Equipment shall be maintained in good repair. Make necessary repairs to the freezer door and replace gaskets.
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.