notedCode Observation: Food service binsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Food service bins; sale/pepper shakers; lettuce/produce cutter stored clean but still had food residue visible on surfaces. Ensure that all food utensils/equipment are cleaned when storing clean. CDI: These items were rewashed to remove debris/grease residue from containers. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
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 Observation: Hash browns were found at 122F and 119F in the holderFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Hash browns were found at 122F and 119F in the holder; CDI: Products were discarded and time control procedures were discussed for hash browns and french fries to align with current TPHC policy for cold products on make line. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above.
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.
Observation:The refrigeration unit on the sandwich make line is no longer in working condition; Hot holding bin for hash brown rounds/fries is no longer able to maintain temperature (bottom section). The gasket framing on the front prepr efrigerators are not instact/broken and need replacement; Oven 3 i smissing hand dial/labeling for use; tea bins are poor repair no longer cleanable (bottom areas metal is bent/folded); All equipment shall be maintained good repair. Remove; replace or repair equipment. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
notedCode Observation: Single service items dispenser at consumer self serviceCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Single service items dispenser at consumer self service; drive thru have debris in bottoms of containers/exterior; Ice cream storage freezer/station unclean; Increase cleaning frequency and ensure that these equipment areas are included in regular cleaning schedule. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: The ventilation inlets are heavily accumulated with microbial/dust debris in rear kitchen area. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ventilation inlets are heavily accumulated with microbial/dust debris in rear kitchen area. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observation: The grout in floor tiles is deteriorated in several places; floors is no longer cleanable. These areas are accumulating heavy debris; 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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.
Observation: Staff observed not washing hands when entering the kitchen; prior to production tasks and between tasks; when to change gloves (cross contamination); no hair restraints; wearing wrist jewelry/watches; not monitoring hot holding temerpatures; date marking of food products in front prep refrigerator. Educated the person in charge and staffing during inspection; follow up verification for implemented tasks/requirements during production by 12/18/2025. 2-103.11 (A) - (P) (Pf) PIC shall ensure rules in the code for food safety and handling are met. -Pf
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.
notedCode Observation: The perosn in charge could not demonstrate knowledge regaring signs/symptoms and requirements for reporting or requirements when staff member requires as it pertains to exclusion and/or restrictionPermits, training, and postings
Observation: The perosn in charge could not demonstrate knowledge regaring signs/symptoms and requirements for reporting or requirements when staff member requires as it pertains to exclusion and/or restriction; CDI: Educational materials and training provided during inspection for PIC. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf (17) Explaining how the PERSON IN CHARGE; FOOD EMPLOYEES; and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf
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.
notedCode Observation: Observed staff not washing hands prior to engaging in scooping hash rounds and performign other tasks that could soil handsHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Observed staff not washing hands prior to engaging in scooping hash rounds and performign other tasks that could soil hands; Staff at frton service counter are performing production tasks but are not washing hands; CDI: Staff were requested to wash hands upon entranc eot kitchen and prior to performing production tasks. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P
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 Observation: Staff that are scooping/bagging fried potato products from front counter are contacting cookedEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
Observation: Staff that are scooping/bagging fried potato products from front counter are contacting cooked; reay to eat foods due to not wearing gloves and/or using some other form of utensil to brak hand contact. Although the scoop is used to place product in wrap container; bare hands are used placing fingers down in the packaging with the food to place in bag. CDI: Educated staff during inspection about how to prevent bare ahnd contact with food items. 3-301.11 Preventing Contamination from Hands (P) (Pf) (B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P
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 Observation: Cooked sausage patties observed at 122FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked sausage patties observed at 122F; 127F; CDI: Operator was requested and voluntarily discarded sausage patties during inspection. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 Observation: Cartoned milk not being date marked when opened at the front ervice counterFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Cartoned milk not being date marked when opened at the front ervice counter; PIC wa sunable to determine what date the milk was opened for esrvice and product is not regularly datemarked when requested additional information; CDI; operator discared milk voluntarily during inspection. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P
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 Observation: Staff observed wearing watchesEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff observed wearing watches; wrist jewelry while performing food production tasks. Ensure that staff are aware that these types of items cannot be effectively clean during handwashing and not approved to be worn while performing production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Observation: Staff performing food production tasks are not wearing hair coverings. Hair must be covered during food production tasks to prevent physical contamination. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and 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.
Observation: The grease catch pan on the hood system is missing allowing drip onto the hot holder; The refrigeration unit on the sandwich make line is no longer in working condition; Hot holding bin for hash brown rounds/fries is no longer able to maintain temperature (bottom section). All equipment shall be maintained good repair. Remove; replace or repair equipment. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
notedCode Observation: Refrigeration equipment has buildup on exterior/interior areasCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Refrigeration equipment has buildup on exterior/interior areas; hot holding cabinet at sandwich line has heavy debris accumulation; exterior of ice machine; ovens; microwave and burger grill cooker has debris. Increase cleaning frequency and ensure that these equipment areas are included in regular cleaning schedule. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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.
Observation: Toilets observed unclean in restrooms. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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.
notedCode Observation: The ventilation inlets are heavily accumulated with microbial/dust debrisCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ventilation inlets are heavily accumulated with microbial/dust debris; 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observation: The grout in floor tiles is deteriorated in several places; floors is no longer cleanable. These areas are accumulating heavy debris; 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The light bulb over the fry station is burned out. Areas of food production shall provide lighting at a minimum of 50ftc. Replace or repair light bulb to ensure sufficient lighting is provided. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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 Observation: Observed staff member rinsing out unclean wiping cloth in handwash sink by the biscuit/cook station. CDI: Educated staff member to redirect to dish sinkHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Observed staff member rinsing out unclean wiping cloth in handwash sink by the biscuit/cook station. CDI: Educated staff member to redirect to dish sink; utilize sanitizer bucket for this purpose. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf.
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 Observation: The fry hot handler bottom surface is no longer heatedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The fry hot handler bottom surface is no longer heated; allowing the food contact surface of this holder to remain at room temperature and not 135F or higher. Therefore; wash; rinse and sanitize must occur at a minimum of every 4 hours. All food contact surfaces that are at room temperature in contact with TCS (temperature control safety) food items must be washed; rinsed and sanitized every 4 hours. CDI: Educated operator/PIC during inspection and discussed application of cleaning process and the need for the equipment to be in good repair to remain 135F or higher during use. Fried potato handler pulled for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; P.
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 Observation: Packaged milk in 1 door prep refrigerator observed at 52F. Air temperature of the refrigerator 50F dur to door not remaining closed. CDI: PIC voluntarily discarded milk products during inspection for corrective action. Discussed not storing TCS(temperature control safety) products in refrigerator unless able to maintain 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Packaged milk in 1 door prep refrigerator observed at 52F. Air temperature of the refrigerator 50F dur to door not remaining closed. CDI: PIC voluntarily discarded milk products during inspection for corrective action. Discussed not storing TCS(temperature control safety) products in refrigerator unless able to maintain 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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 Observation: The rear entrance door is missing door sweep creating a gap where insects and/or vermin can enter the building. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door is missing door sweep creating a gap where insects and/or vermin can enter the building. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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 Observation: Staff observed wearing watchesEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff observed wearing watches; wrist jewelry while performing food production tasks. Ensure that staff are aware that these types of items cannot be effectively clean during handwashing and not approved to be worn while performing production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Observation: Staff performing food production tasks are not wearing hair coverings. Hair must be covered during food production tasks to prevent physical contamination. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and 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.
Observation: The grease catch pan on the hood system is missing allowing drip onto the hot holder; The refrigeration unit on the sandwich make line is no longer in working condition; The prep refrigerator at the drive thru service line does not have a door that closes and is not able to maintain 41F or below; The metal sheeting around the walk in door is missing/peeling; the door handle on the walk in refrigerator poor repair; the floor drains are oxidized; deteriorated; no longer cleanable; hot holding bin for hash brown rounds/fries are is no longer able to maintain temperature (bottom section). All equipment shall be maintained good repair. Remove; replace or repair equipment. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
notedCode Observation: Refrigeration equipment has buildup on exterior/interior areasCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Refrigeration equipment has buildup on exterior/interior areas; hot holding cabinet at sandwich line has heavy debris accumulation; exterior of ice machine; ovens; microwave and burger grill cooker has debris. Increase cleaning frequency and ensure that these equipment areas are included in regular cleaning schedule. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: The ventilation inlets are heavily accumulated with microbial debrisCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ventilation inlets are heavily accumulated with microbial debris; 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observation: The grout in floor tiles is deteriorated in several places; floors is no longer cleanable. These areas are accumulating heavy debris; 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The light bulb over the fry station is burned out. Areas of food production shall provide lighting at a minimum of 50ftc. Replace or repair light bulb to ensure sufficient lighting is provided. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
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 Observation: Chili and mix product taken from hermetically sealed package are being placed in hot well and observed at 68F and 71F without being reheated for immediate hot holding on the steam well. Discontinue this practice of attempting to use steamwell for reheating. CDI: Products were removed/discarded voluntarily during service. New products were reheated in the microwave as SOP process requires and educated guidelines were given for using microwave for reheating durin process. Final temperature(s) on products were 198F and 191F respectively. 3-403.11 Reheating for Hot Holding (P) (B)Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Chili and mix product taken from hermetically sealed package are being placed in hot well and observed at 68F and 71F without being reheated for immediate hot holding on the steam well. Discontinue this practice of attempting to use steamwell for reheating. CDI: Products were removed/discarded voluntarily during service. New products were reheated in the microwave as SOP process requires and educated guidelines were given for using microwave for reheating durin process. Final temperature(s) on products were 198F and 191F respectively. 3-403.11 Reheating for Hot Holding (P) (B);(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P
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 Observation: Products placed on time control are not beign labeled or identified with when removed from cooking temeprature (chickenOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Products placed on time control are not beign labeled or identified with when removed from cooking temeprature (chicken; hash rounds - found in temperature - 146F/137F); however cold holding products on the make line shred cheese was not identified with time label. CDI: This was corretced during inspection by placing time labels on all make line products. 3-501.19 Time as a Public Health Control (P) (Pf) (B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
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
Observation: The insecticied sprays store don site for use inf aiclity are aerosolized products that could contaminate surfaces. Removed these products from interior use in kitchen areas where cross contamination can occur on surfaces. CDI: Products were removed for use by PIC. 7-202.12 Conditions of Use (P) (A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
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.
Observation: the gasket son the fromt prep service refrigerator; biscuit refrigerator torn/poor repair. The fornt prepr efrigerator does not seal when closed; Handle on the front prep refrigerator is missing/poor repair. Ensure all euqipment is maintained clean and in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
notedCode Observation: The following areas need attention for regular cleaning: The single service items holders in the dining roomCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The following areas need attention for regular cleaning: The single service items holders in the dining room; service front line; Shelving in refrigeration unit accumulation of debris; The crevices of cooking/service equipment has debris buildup; Condenser covers; catch pans in reach in refrigerators; walk in have visible microbial debris growth. (*Tools that can eliminate these buildup areas may be needed along with regular schedule) 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: The ventilation inlets are heavily accumulated with microbial debrisCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ventilation inlets are heavily accumulated with microbial debris; Areas of floors under line equipment has debris/grease buildup. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Live flies were observed inside of the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control to eliminate flies.
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.
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 cloth was found being stored in soapy water rather than sanitizer. 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.
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); Repeat; Sticker residue was found covering the lid of a container holding cut lettuce. Sides of fryer exteriors have food/grease buildup and need to be cleaned. 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); Outside waste receptacle door was open during the inspection. Outdoor waste receptacles shall be fitted with tightly fitting doors and lids. Keep dumpster closed between uses.
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.
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); While improvements overall continue to be made; dust buildup was found on the wall and ceiling above the first handwashing sink in the kitchen. Physical facilities shall be cleaned at a frequency necessary to keep them 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.
2-301.12; Core; Employee was observed properly washing hands; then turning the handwashing sink off with bare hands. After the handwashing procedure; employees shall use a protective barrier such as paper towels to turn off the handwashing sink in order to prevent recontamination of the hands. CDI- Employees were educated.
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.
4-602.11; Core; Soda nozzles at drink dispenser had soil residue buildup. Food contact surfaces of equipment such as soda nozzles and ice bins shall be cleaned at a frequency necessary to prevent soil residue and other debris. CDI- PIC cleaned nozzles 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.
3-304.14; Core; Wet wiping cloths were found being held in a bucket with no sanitizer. 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.
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; Sticker residue was found on the non food contact surfaces of clean dishes. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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.
6-501.12; Core; While improvements appear to have been made based on last inspection report; some areas of the ceiling and walk in freezer floor have residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them 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.
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; Cleaning is needed on shelving at the make-line and exterior surfaces of equipment. EHS noted improvement on cleaning since last routine inspection. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Keep shelving 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies are present in the back dry storage area. PIC states that these flies are due to customers dumping out their drinks at the drive thru area and employees have been trying to keep the exterior premises clean. 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 by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. If facility is unable to mediate issue; reach out to pest control provider to help with the exclusion of these pests.
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.
4-903.11(A); (B) and (D); Core; Plastic food containers found stacked while still wet on shelving across from large ice machine. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- Containers were taken to the warewashing area to be cleaned and air-dried.
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.
6-501.11; Core; Paper towel dispenser is no longer functional at the handwashing sink in the baking prep area. Physical facilities shall be maintained in good repair. Paper towel roll was available at this handwashing sink at the time of the inspection. Ensure dispenser is repaired or replaced.
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.