minorCode 4-602.11 (E) Clean around sprayers on soda dispenser in dining area. Equipment such as ice binsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (E) Clean around sprayers on soda dispenser in dining area. Equipment such as ice bins; beverage dispensing nozzles; and ice makers; shall be clean to sight and touch. 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.
minorCode 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) Ice scoop stored on ice machine. In between use utensils; such as scoops used only with non potentially hazardous foods shall be stored in a clean location. Store in ice with handle sticking up or if on ice machine; place on a plate/pan that is cleaned and sanitized daily.
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; Clean steel containers stacked wet. Wares shall be stacked when dry or stored in a self-draining position that allows for air drying.
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.
4-602.13; Core; Clean green wire shelves used for drying wares. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Some cleaning needed of food debris on walls and floor in walk in cooler (chocolate mix on floor).
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; Walk in cooler wire shelves have food debris. Self serve soda dispenser has sticky residue around nozzles. (note: nozzles are clean and removed daily for cleaning). Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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) Make line tomatoesFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Make line tomatoes; cheese and lettuce above 41F in make line. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Use ice in pans to maintain 41.
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.
4-501.11; Core; Make line unit evaporator frozen. Unit is not used to hold item overnight and has been thawed; but refreezes. Equipment shall be kept 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.
4-602.13; Core; Walk in cooler wire shelves need cleaning.Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap was not provided at the handwashing sink in front prep area upon arrival for inspection. All handwashing sinks shall be supplied with a hand cleanser. Corrected During Inspection - PIC stocked sink with 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Nearly all of the dishes that were stored as clean on the drying rack in the dish area had stickers still in tact or sticker residue build up on sides. Food contact equipment shall be clean to sight and touch. Soda nozzle for soda bag in back storage area was stored directly on floor. Corrected During Inspection - PIC removed all items and placed into dish area for further cleaning prior to use. Advised PIC to clean and sanitize soda nozzle and place 6 inches off of floor.Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Nearly all of the dishes that were stored as clean on the drying rack in the dish area had stickers still in tact or sticker residue build up on sides. Food contact equipment shall be clean to sight and touch. Soda nozzle for soda bag in back storage area was stored directly on floor. Corrected During Inspection - PIC removed all items and placed into dish area for further cleaning prior to use. Advised PIC to clean and sanitize soda nozzle and place 6 inches off of floor.; Corrected During 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cheese inside make unit at cook line observed at 45 F. Cheese inside ice bath containers next to grill also registering at 45 F. Milk stored in cold rail in front prep area observe dat 44 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately moved all items to walk in cooler to cool down to 41 F. Advised PIC not to over fill cheeses. Noticeable improvement with cold holding temperatures from previous 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors grease build up behind fryers. Physical facilities shall be maintained as clean. Accumulation of food debris build up under reach in freezer next to fryers. Floors in back storage area have debris build up.; Repeat
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.
6-301.12; Priority Foundation; Paper towels were not available at handwashing sink in dish area. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.
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.
4-501.114; Priority; Quaternary ammonia sanitizer in the three compartment sink was observed at 0 ppm while facility was actively washing dishes. Quaternary ammonia sanitizier shall meet the appropriate concentration of 200-400ppm. Corrected During Inspection - PIC attempted to troubleshoot; but was unable to resolve issue; therefore facility has chosen to hand pour the quaternary ammonia to meet 200-400ppm and forego the dispenser system until company can come out to facility as assess the feeding lines.; 4-601.11 (A); Priority Foundation; Nearly all of the dishes that were stored as clean on the drying rack in the dish area had stickers still in tact or sticker residue build up on sides. Food contact equipment shall be clean to sight and touch. Corrected During Inspection - PIC removed all items and placed into dish area for further cleaning prior to use.
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; Temperature control for safety items such as veggie patties; hot dogs; and cheese; observed at a temperature higher than 41 F. Grilled onions observed at 72 F in cold holding unit at prep line. Cheese observed at 56 F on prep line. Lettuce and tomatoes observed between 48-52 F in make unit at prep line. Ice cream mix observed at 60 F due to reach in cooler malfunction. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded lettuce and tomatoes that were observed above 41 F and restocked with items at 41 F or less. PIC stated the grilled onions were just cooked within the last hour; therefore these were immediately taken to walk in cooler to rapidly cool. PIC adjusted the temperature of the make unit containing cheese; hot dogs; and veggie burgers at time of inspection. Ice cream mix was voluntarily discarded.
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
7-204.11 ; Priority; Quaternary ammonia sanitizer in buckets throughout facility were observed at 0 ppm. Quaternary ammonia sanitizier shall meet the appropriate concentration of 200-400ppm. Corrected During Inspection - PIC attempted to troubleshoot; but was unable to resolve issue; therefore facility has chosen to hand pour the quaternary ammonia to meet 200-400ppm and forego the dispenser system until company can come out to facility as assess the feeding lines.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked onions were observed cooling in walk in cooler with tightly sealed plastic wrap on top. Cooling shall be accomplished by loosely covering or uncovering the food product to facilitate heat transfer. Corrected During Inspection - PIC advised employee to uncover products to allow more rapid 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.
4-903.11(A); (B) and (D); Core; Clean dishes observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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; Reach in cooler in front prep area malfunctioning at time of inspection and is not holding at 41 F or less. At the time of inspection; the only TSC item inside was ice cream mix; which was discarded. Reach in cooler door at cook line beside fryer is being held together with tape. Make unit at cook line observed above 41 F. Equipment shall be maintained in good repair and proper adjustment.
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; Inside of make units have food and water build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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.
5-501.115; Core; Litter build up in dumpster corral. Storage areas for refuses shall be maintained free of unnecessary items and kept clean.
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; Cove base in poor repair behind mop sink; underneath wash compartment of three compartment sink; underneath handwashing sink at dining room service pass through area; and underneath utility hooks where mops are hanging and fire extinguisher is stored. Physical facility shall be maintained in good repair.; 6-501.12; Core; Walls; floors; and hood have grease build up behind fryers. Phsyical facilities shall be maintained as clean. REPEAT Standing water observed on floors throughout cook areas. Large accumulation of food debris build up in mop 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11; Core; Large accumulation of grease build up on all hood filters.
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.
3-501.16(A)(1) ; Priority; One chicken patty observed hot holding at 123 F in steam unit next to hot dog steamer. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded this item and added more water to steam unit in order to maintain higher temperature.
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.
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; Temperature control for safety items such as veggie patties; hot dogs; cheese; and ground beef were observed at a temperature higher than 41 F. Chicken tenders observed on counter top at 60 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded items that were observed above 41 F.
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.
6-501.12; Core; Walls; floors; and hood have grease build up behind fryers. Phsyical facilities shall be maintained as 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.
6-301.11; Priority Foundation; Soap not provided at handwashing sink closest to drive thru and cash register prep area. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Corrected During Inspection - PIC replenished soap at time of inspection.
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; Temperature control for safety items such as veggie patties; hot dogs; cooked onions; and breaded chicken were observed at a temperature higher than 41 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded items that were observed above 41 F.
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.
4-602.13; Core; Insides of make units and reach in coolers observed with food debris build up. Shelving around dish area has debris build up. Nonfood contact surfaces shall be cleaned as often as necessary to preclude accumulation
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.