2-304.11; Core; Observed an employee wearing long sleeve shirt where the sleeves were hanging down and rubbing against food.- Food employees shall wear clothing to prevent contamination of exposed food; equipment; utensils; linens; and single service and single use articles.- Please make sure sleeves are not long enough to contaminate food and clean utensils.
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.
4-501.11; Core; A couple of gaskets (the prep unit and walk in) are torn and need replaced.- Equipment shall be kept in good repair.- Please replace the 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.
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 - (REPEAT) Observed one stack of cups being stacked high past the protective barrier.- Single service items shall be kept in a protective barriers or their original packaging to prevent contamination.- Please do not overstack cups.
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.
6-501.12; Observed buildup of debris in the walk in cooler floor and on the vent intake above the dry storage.- Physical facilities shall be kept clean.- Please clean areas mentioned. 6-501.11; Core; Observed one spot of damage in the walk in cooler around the door in the floor.- Physical facilities shall be in good repair.- Please repair damage.
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.
5-202.12; Core - Hot water in men's bathroom reached 96F (after running several minutes) and then temperature went down...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at all handsinks.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Some top leaves of cut lettuce and whipped cream were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - (REPEAT) Fresh cut blanched French fries use time as a public health control (TPHC) with approved written procedures. However; timer (batteries not working) was not being set; so time was not being tracked after fries were blanched...TCS* foods using TPHC shall follow procedures that meet the Rules; including tracking the time when TCS* foods are placed on time control...CDI by setting tablet timer for when first baskets of fries were blanched (with carabiner on handles).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-402.11; Core - At least one employee had uncovered facial hair...Head coverings; beard guards and clothing shall be worn to effectively restrain hair from contacting exposed food and clean equipment and utensils...Instruct worker to don required hair restraint over facial hair.
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)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - (REPEAT) Several stacks of cups by cash register were not covered/protected...Single service disposable food/beverage containers shall be dispensed so contamination of beverage/food and lip-contact surfaces is prevented...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
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 - Metal cross bar between table legs was detached (back of kitchen)...Food service equipment shall be kept in good repair...Reattach the table cross bar.
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 shelves; cabinet under ice cream machine; make line refrigerator interiors; undersides/edges of smaller stainless steel paper used for raw hamburger prep...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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.
5-501.114; Core - (REPEAT) Both trash and cardboard dumpster drain holes had no plugs (leachate was leaking onto ground from drain hole of one dumpster)...Trash/recycling dumpsters with drains shall have plugs in place...Contact property manager/dumpster company to replace missing dumpster drain plugs.
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 - Drain pipe was leaking under 4-compartment sink...Physical facilities shall be kept in good repair...Repair leaking drain pipe. 6-501.12; Core - (REPEAT) Drain pipes were soiled under some sinks...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - (REPEAT) Wet mops in mop sink/can wash were stored with handles down in basin and mop heads up leaning against wall...After use; mops shall be positioned so they air dry without soiling walls; equipment or supplies...Hang wet mops up with handles up and mop heads down; draining into mop sink basin.
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 - Mushrooms and onions on steam table were below 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating mushrooms and onions.; Corrected During Inspection
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.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.; Repeat; Corrected During Inspection
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Fresh cut blanched French fries use time as a public health control (TPHC) with approved written procedures. However; timer (had no batteries) was not being set; so time was not being tracked after fries were blanched...TCS* foods using TPHC shall follow procedures that meet the Rules; including tracking the time when TCS* foods are placed on time control...CDI by setting timer for when first baskets of fries were blanched (with carabiner on handles).; Repeat; Corrected During Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - In walk-in cooler; mostly covered container of cut lettuce did not cool down in the middle part after 1.5 hours (see temperature chart). Time stamp on container was around 9:00 am...TCS* foods shall be cooled using shallow containers (2-4 inch food depth) and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.; Corrected During Inspection 4-301.11; Priority Foundation - Refrigerated drawers below grill line were not maintaining foods at 41F or less...Equipment for cooling and holding cold food shall be sufficient in number and capacity to provide proper food temperatures...CDI by removing all foods from this unit and properly refrigerating in other units.; Corrected During Inspection
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.
3-304.14; Core - Chlorine concentration in two buckets of wiping cloth sanitizer was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing correct sanitizer concentration in buckets.
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 4-903.11(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 - Several stacks of cups by cash register were not covered/protected...Single service disposable food/beverage containers shall be dispensed so contamination of beverage/food and lip-contact surfaces is prevented...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.; Repeat
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 - Observed some soiled shelves; cabinet under ice cream machine; racks; undersides/backsides of equipment handles; walk-in cooler exterior wall and door; upper back cracks/crevices of refrigerated make line unit...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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.
5-501.113; Core - Some doors and top lids of trash and cardboard dumpsters used by establishment were open...Outdoor trash and recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.; Repeat 5-501.114; Core - Both trash and cardboard dumpster drain holes had no plugs...Trash/recycling dumpsters with drains shall have plugs in place...Contact property manager/dumpster company to replace missing dumpster drain plugs.
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 - Floor under ice machine; sink drain pipes and baby changing tables in both bathrooms were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - Floor drain cover in mop sink/can wash was not secured over drain opening...Physical facilities shall be kept in good repair...Resecure drain cover of floor drain. 6-501.16; Core - Wet mops in mop sink/can wash were hanging with handles down and mop heads up...After use; mops shall be positioned so they air dry without soiling walls; equipment or supplies...Hang wet mops up with handles up and mop heads down; draining into mop sink basin.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling; or using approved time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Before putting any foods in sandwich make line top; ensure they are 41F or less throughout entire product. Use calibrated thermometer to check food temperatures.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Fresh cut blanched French fries use time as a public health control (TPHC) and written procedures were not being followed. Time was not being tracked after fries were blanched...TCS* foods using TPHC shall follow procedures that meet the Rules; including tracking the time when TCS* foods are placed on time control...Adjust procedures to follow TPHC procedures...Not corrected during inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Large covered container of cut lettuce with about 4 inch food depth (prepared at 8:31 am according to time stamp on container) was as high as 48F in several area at 3:45 (more than 7 hours later)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; adding ice as ingredient; loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11; Core - Stack of cups by cash register was not covered/protected...Single service disposable food/beverage containers shall be dispensed so contamination of beverage/food and lip-contact surfaces is prevented...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
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.
5-501.113; Core - Some doors and top lids of trash and cardboard dumpsters used by establishment were open...Outdoor trash and recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.; 5-501.114; Core - Both trash and cardboard dumpster drain holes had no plugs...Trash/recycling dumpsters with drains shall have plugs in place...Contact property manager/dumpster company to replace missing dumpster drain plugs.
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; The walk-in cooler was not working at the time of the inspection. There was no potentially hazardous foods in the walk-in cooler at the time of the inspection. There was a locked polar king cooler behind the restaurant. The cooler maintained a temperature of 38F at the time of the inspection. Equipment must be maintained in a state of good repair. A repair company has been working on the cooler.
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.