Observation: The ice dispenser at the fountain drink machine has microbial build up. The large white flour containers for battering chicken have old flour caked up on them and are not clean to sight and touch. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Flour container and ice dispenser were sanitized.
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: The hood has encrusted grease deposits stuck on removable racks. The ceiling vents dust bebris stuck on them. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 tiles along the bottom of the mens bathroom wall are no longer sealed to the wall. The space between the tiles and the wall needs to be sealed. 6-201.13 Floor and Wall JuncturesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The tiles along the bottom of the mens bathroom wall are no longer sealed to the wall. The space between the tiles and the wall needs to be sealed. 6-201.13 Floor and Wall Junctures; Coved; and Enclosed or Sealed (C)
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: Ice dispenser at fountain drink machine in lobby has microbial build up. Employee was washing dishing then sanitizing them. He missed the rinse step between washing and sanitizing. 4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P4-603.16 Rinsing Procedures. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinctCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Ice dispenser at fountain drink machine in lobby has microbial build up. Employee was washing dishing then sanitizing them. He missed the rinse step between washing and sanitizing. 4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P4-603.16 Rinsing Procedures. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct; separate water rinse after wash CDI: Spoke with PIC about how to wash; rinse; then sanitize. She spoke with employee and corrected the process.
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: Grease is building up on the outside of fryer and on gas pipes behind fryers. 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
Observation: Grease is building up on the outside of fryer and on gas pipes behind fryers. 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.
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: Glass is missing from the lower portion of the door into dining area. It has been replaced with plywood. It is not sooth and easily cleanable. Gaps exsist between sheets of plywood where vermin can enter the building. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
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 Obseration: The hood and equipment under the hood has grease and dust building up on them. The drain below the three compartment sink has build up all over and in the drain. Debris is building up below the three compartment sink. 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
Obseration: The hood and equipment under the hood has grease and dust building up on them. The drain below the three compartment sink has build up all over and in the drain. Debris is building up below the three compartment sink. 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. 4-602.13 Nonfood Contact Surfaces (C)
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: Ceiling vent grate is missing by ware wash area. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
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: Ice dispenser at fountain drink machine has microbial growth. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice dispenser was sanitized.
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: Chicken on hot hold line was holding at 122F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Chicken was 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.
notedCode Observation: FoodCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Food; grease; and debris are building up behind equipment. 4-602.13 Nonfood Contact Surfaces (C)
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: Employee placed a hair net over his hair and put gloves on without washing hands first. 2-301.14 When to Wash (P) CDI: Manager spoke to employeeHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Employee placed a hair net over his hair and put gloves on without washing hands first. 2-301.14 When to Wash (P) CDI: Manager spoke to employee; he removed gloves; washed hands; and put new gloves on.
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 Observation: Both ice dispensers have microbial growth in them. Dishes that have been washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Both ice dispensers have microbial growth in them. Dishes that have been washed; rinsed; and sanitized still have food debris on them. Dishes were being washed in prep sink instead of three compartment sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Dishes with food debris stuck on them were placed in three comp sink. Ice dispenser was wiped down with sani rag. Dishes were removed from prep sink and placed in 3 comp 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.
notedCode Observation: Equipment through out establishment such as fryers has grease and debris build up on the outside of them. The floor and walls behind equipment have debris and grease build up Utensil container has debris building up in the bottom of it. Chicken racks have microbial growth on them. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Equipment through out establishment such as fryers has grease and debris build up on the outside of them. The floor and walls behind equipment have debris and grease build up Utensil container has debris building up in the bottom of it. Chicken racks have microbial growth on them. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 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.
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.
4-602.11; Core; Black residue in ice chute visible on the white plastic inside the unit at the drive thru soda machine. Ice makers and soda machines shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more often.
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.
3-501.18; Priority; Cole slaw in togo containers in under counter reachin lacking a date when cole slaw was prepared. PIC states that the person working last night prepared them. Food shall be dated when expected to hold longer than the day prepped. Food shall be discarded if it is lacking a date. Date food when prepared; cooked; or original package opened. PIC discarded food. CDI
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Bulk soap container on top of microwave used to reheat food and degreaser container stored on top of the tea machine. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Containers relocated. CDI
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.
3-304.12; Core; Scoop used for pickles on top of and in direct contact with the outside of the 5 gallon pickle bucket in the walkin. In use utensils shall be stored in a clean; dry location and protected from contamination. Store in a clean container or get a new utensil each time pickles are needed from the bucket.
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; Hanger on wall is in close proximity to the clean dish drain board of the three compartment sink and hanging on it is dust pans; and brooms. A mop is sitting on the floor and the handle leaning onto the wall with the handle extending above the clean dishes on the clean dish drain board of the three compartment sink. Clean equipment and utensils shall be stored in a clean; dry location and protected from contamination. Relocate hanger or install a guard to protect the dishes from contamination and relocated mop.
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.
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; Splash around the soda nozzles for the soda machine in the lobby and drive thru. Ice accumulation and fries in the reachin freezer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean 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.
5-205.15; Core; Mop sink faucet leaking. Plumbing shall be maintained in good repair. Repair leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.11; Core; Low grout and cracked tiles throughout majority of kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Repair floors as necessary. ; 6-501.12; Core; Kitchen and dining room floors visibly oily and slick when walking on it. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean more frequently and empty/refill mop bucket as needed when cleaning floors.
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
6-305.11; Core; Employee book bag stored on shelf with single service items and in close proximity to an open box of gloves. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Designate an area for employee items or use a bottom shelf separate from food and food items.
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.