6-301.11 Handwashing Cleanser; Availability (Pf) Handwash sink by office has no soap; and handwash sink by chicken cooler has soap container on sink but not installed in wall unit.
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 4-602.13 Cleaning needed equipment exteriorsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Cleaning needed equipment exteriors; gaskets on cooler doors and racks outside chicken walk in cooler. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of grease; 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions. Cleaning needed of floors in dry goods area and behind equipment along wall on drivethru side. Repeat but points not doubled as no points taken on last visit.
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 Some food/soil debris on drink cup dispenserCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Some food/soil debris on drink cup dispenser; equipment exteriors and walk in cooler/freezer gasdkets. 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions. Some minor cleanup of floors in dry goods area. Previous issue under soda dispenser corrected. 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.
4-501.11; Core; Some wire shelves are starting to rust in chicken walk in cooler.
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 Some cleaning needed at soda dispenser area by drive thru window. 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions. Some cleaning needed in cabinet area below self serve drink station. Physical facilities shall be maintained clean; 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.
5-205.11 Large amount of ice dumped in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Removed.
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 Wares in quat sanitizer sink with concentration below 200ppm. Maintain sanitizer at correct concentration of 200-400ppm when being used to sanitize. -P New batch made.
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 3-304.14(B) Observed two buckets with wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. They shall be kept in approvedCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Observed two buckets with wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. They shall be kept in approved; clean QA sanitizer at 200-400 ppm concentration. Made new batch of quat for wipes.
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 Some cleaning needed for build-up on wire shelving in walk in cooler. 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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of the inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap unavailable at handwashing sink in back chicken breading area (closest to walk in cooler) as well as handwashing sink at drive thru due to batteries in dispensers being dead. All handwashing sinks shall be provided with a handwashing cleanser. Handwashing sink closest to office was the only handwashing sink with soap. Verification required.
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) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Food storage containers that were stored as clean on drying rack were observed with stickers still in tact ;sticker residue build up; and greasy film. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed these items to be further cleaned prior to use.; 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One small container of pizza sauce observed in walk in cooler with a prep date of 1/4/25; which had not yet been discarded. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. Corrected During Inspection - PIC immediately discarded this item.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes observed on drying rack were 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.
4-602.13 Nonfood Contact Surfaces (C) Sides of equipment at cook line and chicken breading area have build up. Speed racks holding raw chicken in walk in cooler have debris build up. Shelving outside of raw chicken walk in cooler and mop sink has build up. Ice accumulation building up on equipment inside walk in freezer. Shelving throughout has dust and grease 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.
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) Dust and flour build up on ceilings and on walls behind ice machine in drive thru; above prep line; and in chicken breading station. Floors underneath equipment have debris and grease build up; especially at cook line on raw chicken breading side. Standing water build up inside chicken walk in cooler. Walls behind equipment and underneath three compartment and other prep sinks have debris build up. Physical facilities shall be maintained clean; 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.
4-601.11 (A); Priority Foundation; Food storage containers that were stored as clean on drying rack were observed with stickers still in tact; sticker residue build up; and greasy film. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed these items to be further cleaned 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.
4-501.11; Core; One reach in warmer is not operational. Equipment shall be kept 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; Sides of equipment at cook line and chicken breading area have build up. Speed racks holding raw chicken in walk in cooler have debris build up. Shelving outside of raw chicken walk in cooler and mop sink has build up. Ice build up above door of walk in freezer. 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.
6-501.12; Core; Dust build up on ceilings and on walls behind ice machine in drive thru. Floors underneath equipment have debris and grease build up; especially at cook line on raw chicken breading side. Walls behind equipment and underneath three compartment and other prep sinks have debris build up. Physical facilities shall be maintained 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.
4-601.11 (A); Priority Foundation; Soda hose nozzles used for bag in box soda in back storage area are observed on the floor in standing water. Food contact equipment shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to clean and sanitize these immediately 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.
3-501.16(A)(1) ; Priority; Pizza sauce observed at 108 F and potato bites observed at 105 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately discarded these items upon discovery.
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 on drying rack. 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.
5-205.15; Core; Three compartment sink leaking underneath causing standing water onto floors throughout back area. Plumbing system shall be maintained in good repair. Full pointed not deducted as repairs were made from last inspection.
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.
6-501.12; Core; Standing water observed on floors throughout back dish area and storage area. Dust build up on ceilings. Floors underneath equipment has debris build up. Walls behind equipment and underneath three compartment and other prep sinks have debris build up. Physical facilities shall be maintained 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.
4-501.11; Core; Make unit is not in working condition at the time of inspection. Equipment shall be maintained in good repair and proper adjustment. Per PIC; a part is currently on order and facility is awaiting repairs. For now; product is kept on ice at 41 F or less.
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; Debris build up on shelving; inside underneath part of soda cabinet in lobby; inside reach in warmers; ice build up on shelving; and on outsides of bulk food storage containers. Ice build up reach in freezer and walk in freezer. Non-food contact surfaces shall be clean to sight and touch. 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.
5-205.15; Core; Three compartment sink leaking underneath. Toilet in women's restroom is leaking when flushed. Plumbing system shall be maintained in good repair.
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.
6-501.12; Core; Dust build up on ceilings. Floors underneath equipment has debris build up. Walls underneath three compartment and other prep sinks have debris build up. Physical facilities shall be maintained 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.