4-601.11 (A); Priority Foundation; Noted dried-on food debris and residue on baking pans and serving containers that were stored as being clean. Also noted an accumulation of residue build-up along the food-contact surface of the can opener blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Noted containers and pans taking to dishpit for recleaning. 4-601.11(A) - At the Drive-thru window; noted and accumulation of black residue build-up on soda machine dispensers nozzles. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- EHS instructed PIC to soak and sanitize noted nozzles.
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 4-602.13 Core: Residue build-up observed inside the hot holding cabinetsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Core: Residue build-up observed inside the hot holding cabinets; the interior surface of prep sink; the bottom storage shelves and the interior surface of the reach in freezer. Also noted an accumulation of dust build up along the ceiling tiles through out the prep kitchen and vents (above the utensil storage rack). 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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C)- Need to regrout the floors throughout the prep kitchen area. Noted ceiling tiles are damaged and stained near the back of the prep kitchen. Also noted the edge of the mop sink basin is damaged and needs repair. Repair noted areas to ensure noted surfaces are easily cleanable. 6-501.12 Cleaning; Frequency and Restrictions (C)- Detail cleaning needed for floor spaces near the back of the kitchen; the floor to wall juncture behind the cook line station and underneath equipment and storage racks. Increase frequency of cleaning.
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 (A); Priority Foundation; Noted dried-on food debris and residue on baking pans and serving containers that were stored as being clean. Also noted an accumulation of residue build-up along the food-contact surface of the can opener blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Noted containers and pans taking to dishpit for recleaning.
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 2-402.11 Effectiveness - Hair Restraints (C)- Noted employee donning ineffective hair restraint while prepping food. Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C)- Noted employee donning ineffective hair restraint while prepping food. 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted gaskets significantly damaged on the hot hold cabinet near the cook line station. Also noted an accumulation of ice build-up along the evaporator unit in the prep cooler at the drive thru window. 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 4-501.14- Accumulation of residue build-up observed along the vats of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14- Accumulation of residue build-up observed along the vats of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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 4-602.13 Core: Residue build-up observed inside the hot holding cabinetsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Core: Residue build-up observed inside the hot holding cabinets; the interior surface of prep sink; the bottom storage shelves and the interior surface of the reach in freezer. 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.
notedCode 5-205.15 (A) At the prep sinkWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (A) At the prep sink; noted faucet nozzle leaks when activated. Repair not in accordance with law. Ensure all equipment functioning properly.
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.
6-501.18; Core; Detail cleaning needed for floors and commodes in both the Women's and Men's bathroom. Also noted ceiling tiles are significantly stained in the Women's and Men's bathroom. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. 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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C)- Need to regrout the floors throughout the prep kitchen area. Noted ceiling tiles are damaged and stained near the back of the prep kitchen. Also noted the edge of the mop sink basin is damaged and needs repair. Repair noted areas to ensure noted surfaces are easily cleanable. 6-501.12 Cleaning; Frequency and Restrictions (C)- Detail cleaning needed for floor spaces near the back of the kitchen; the floor to wall juncture behind the cook line station and underneath equipment and storage racks. Increase frequency of cleaning.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) - In the walk in freezer; noted date marking labels missing for bags o "restaged' pulled chicken. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Education provided; noted bags relabeled.
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 4-602.13 Core: Some build up inside the hot holding cabinetsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Core: Some build up inside the hot holding cabinets; interior of microwave and inside the oven. Noted an accumulation of build up along the bottom storage racks in the walk in cooler and back wheels of deep fryer unit. Nonfood contact surfaces shall 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.
6-302.11- Noted toilet paper missing in Men's bathroom. Supply toilet tissue at each toilet. CDI- Instructed PIC to replace toilet place for noted bathroom.
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- Noted discarded storage racks and a microwave stored inside dumpster corral. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C)- Need to repair damaged mop sink basin and re-caulking needed around basin. Also; some re-grouting needed around the drain line near the 3 compartment sink area.
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 is over 400ppm of quaternary ammonium at the 3 compartment sink. Sanitizer shall be within the tolerance range(200-400ppm for quaternary ammonium). The sanitizer was adjusted to the correct concentration.
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.
minorCode 3-305.11 The buns in the freezer have ice build up on the boxes. Protect food from splashContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 The buns in the freezer have ice build up on the boxes. Protect food from splash; dust or other contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-602.13 Core: Some build up inside the hot holding cabinets and inside the oven. Nonfood contact surfaces shall 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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one present during the inspection with an approved certification. The PIC certificate expired 7/19/24. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Discussed renewing certification. Points will begin being deducted after the transitional permit period ends (180 days from issuance).
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.
4-601.11 (A); Priority Foundation; Food debris remaining on racks stored on the clean drain board that also had food on it at the three compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Racks returned to dirty drain board. CDI
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Inspection of kitchen began at 10:02 AM and no cooking completion observed when walking into the facility. No activity seen placing food in the makeline; hot cabinet; nor food coming out of the fryer. It was observed that employees were placing labels on food. All of the foods observed on time control during inspection where labelled with color card determining they all finished cooking at 10:00 AM (Corn marked with a grey tag; chicken tenders marked with orange; and chicken breast marked with green tag - looking at chart; these all correspond to 10:00). Food on time control shall be accurately marked when removed from temperature control or when cooking completed. All of these food items are on time and in a hot holding device. Discussed importance of proper and accurate time marking with PIC as related to public health and illness. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core; Containers stored as clean on rack are falling off of the rack near the prep sink and covered in splash and food debris. Clean dishes on the clean drain board of the three compartment sink that is covered in food debris. Clean equipment shall be stored in a clean; dry location and protected from contamination.
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 4-903.11(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; Foil dishes stored in original cardboard box on lower shelf under table that backs up to the battering station table for raw chicken. There is a guard on this table but the foil dishes do have dried white residue splash inside the food contact portion of them. Some of them stored with food contact portion facing up. Visibly dirty apron stored hanging on box of gloves and touching a lower box of gloves. Single service articles shall be stored in a clean; dry location and protected from contamination. Foil dish with splash discarded. Store foil dishes in a washable container with a lid to protect from splash; store inverted. Store apron where it is not in contact with clean food items or surfaces.
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 and residue around soda nozzles at both soda machines and black residue on the ice chute in the lobby. 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.
6-501.18; Core; Inside of urinal bowl and hand sinks are dirty. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. 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.