4-501.11; The handle of the blade sharpener is broken. All equipment shall be maintained in good repair and the cover is missing from one of the toilet paper dispensers in the men's bathroom. Repair/replace sharpener handle in good repair. *Points not taken due to this being a different violation under the same rule.
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.
6-501.18; Core; The handwashing sink in the production room has pink residue in it. Maintain handwashing sinks; toilets and urinals clean. Clean the handwashing sink 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.
5-501.111; Core; One of the lids on the garbage dumpster is partially detached. Keep storage areas and bins for waste in good repair. Request a new dumpster.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; Some of the black trays and lids were stored with their food contact surfaces exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Keep lids and trays in bags or inverted. *Points not increased due to improvement.
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; The warming pad covers at the wrapping stations have small tears in them. All equipment shall be maintained in good repair. Maintain equipment in 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.
4-601.11(C ); Core; The fan guards on the evaporators in the production room have a buildup of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the fan guards 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.
6-501.18; Core; The handwashing sink in the production room has black residue in it. Maintain handwashing sinks; toilets and urinals clean. Clean the handwashing sink 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.
6-501.12; The ceiling vents in the women's and men's bathroom is coated in dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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.
6-301.14; The women's bathroom not have a handwashing sign. A sign or poster reminding food employees to wash their hands prior to returning to work shall be posted at handwashing sinks. CDI - A handwashing sign was given to the Manager on Duty.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; The single use meals made easy trays and lids were stored with their food contact surfaces exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI - Trays and lids were inverted.
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; The warming pad covers at the wrapping stations have small tears in them. All equipment shall be maintained in good repair. Maintain equipment in 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC stated that the threw out the test strips expired on 7.1.25; PIC provided an order receipt showing quat.ammonia test strips were ordered on 7.22.25 and expected on 7.30.25 . Test strips that accurately measure the concentration of sanitizing solutions shall be maintained on site. CDI- Test strips were ordered 7.22.25.
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; Deep cleaning is needed under the food storage racks in the refrigerated floor chest cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI- Cleaning was initiated during the inspection. *Points not increased due to previously mentioned areas being clean.
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; The ceiling vents in the women's and men's bathrooms are coated in dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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.
3-302.11; Priority; On the speed rack in the walk-in cooler; packages of raw pork were stored above packages of fully cooked ham. Foods shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Foods were rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemical storage rack broke recently and a few chemicals were found stored on the drainboard of the prep sink- prep sink is not used for any food preparation in this department. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated during the inspection and cleaning of the prep sink was initiated.
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.
4-602.13; Core; Unclean residue has accumulated on the underside of the cutting boards. Manager stated that the cutting boards are cleaned and sanitized in place. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI- Cleaning was initiated during the inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Sanitizer spray bottle observed with a concentration well above 400ppm active quat (turned test strip blue). Another sanitizer spray bottle bleached the quat. test strip. Chemical smelled like bleach when pouring out and EHS suspects that an employee filled bottle with diluted block whitener. Chemical sanitizers and other chemical antimicrobials shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Quat. sanitizer shall measure between 200-400ppm. 7-203.11; Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI- Contents of spray bottles were dumped out during the inspection and EHS requested a voluntary discard of spray bottles due to a different chemical being stored in bottle.
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.
4-602.13; Core; Minor residue beginning to accumulate on one metal shelf in the walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cleaning was initiated during the inspection.
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; There is ice building up on the inside of the walk-in freezer door near the gasket and there is a brown stain on the floor; wall; and door...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.