5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Container lid in handwash sink at front counter area and multiple items in front of sink that had to be moved.
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 6-301.12 No papertowels at handwash sink in front area. Red light blinking. (Pf) Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towelsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 No papertowels at handwash sink in front area. Red light blinking. (Pf) Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Papertowels added.
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 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Employee beverage was sitting on the rack above loaves of bread. CDI- Beverage moved.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several of the clear Coke plastic cups; in the front counter area; were stored wet. Please allow these utensils to air dry longer before staking. CDI- Cups re-positioned.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The countertop fan used to cool the cooked potatoes; needs a thorough cleaning. Recommend a fan that can be easily cleaned. The current fan will be difficult to clean. Inside the undercounter cabinets; in the front counter area; needs more frequent cleaning. The walk-in freezer floor needs cleaning. Recommend that the storage racks in the freezer be raised to 12-15 inches to facilitate easy floor 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.