5-205.11 (A); Priority Foundation; The handwashing sink by the delivery door does not work. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Part has been ordered and expected to arrive after the holidays. *Points not increased due to it being a different issues at the same handwashing sink. 5-202.12; Core; The handwashing sink in the men's bathroom does not provide hot water above 74F. Provide at least 100F water at handsinks. Adjust thermostat at this handwashing sink.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; An employee was washing utensils in dishwater that temped at 99F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI- Hot water added until water temped at 117F.
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 (A); Priority Foundation; The handwashing sink by the delivery door and the men's bathroom provides hot and cold water at 140F. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A verification visit will be made no later than Monday; May 19; 2025; to ensure cold water is added to these handwashing sinks.
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.
3-304.12 (A); Core; Scoops were laying in the frozen fruit in the chest freezer as well as in the ice machine. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Ensure handles are "up" on all scoops when stored in foods.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; An employee was washing utensils in dishwater that temped at 88F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI- Hot water added until water temped at 111F.
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; The ceiling vents by the double door coolers and in the bathrooms have a build up of dust. Floors; walls; ceilings including attachments shall be maintained clean. Clean these areas 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.
5-202.12; Core; The water at the handwashing sinks in the front of house measured 100F but the back of house handwashing sink was dispensing hot water at 73F and the handwashing sink in the men's restroom was dispensing at 71F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC stated that the plumber is scheduled to visit soon. Ensure hot water is restored in these areas.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Found a spray bottle of ORTHO Home Defense Insect Killer in establishment near back door with label stating "For residential use only". Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. PIC stated that the facility receives routine pest control maintenance. CDI- Insect killer was voluntarily removed from the facility.
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.
3-304.14; Core; The quat sanitizer solution in the bucket measured 0 ppm. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (200-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. Solution is being hand-mixed. CDI- Sanitizer bucket was replenished 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.
4-402.11; Core; The dump sink in the front is no longer sealed to the wall and there is a gap that is not easily cleanable. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Reseal this sink to the wall.
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.
5-202.12; Core; The water at the handwashing sinks in the kitchen measure around 67-93F during normal operation unless the cold water is turned off completely (at which point it rises t o 132F and doesn't drop)...A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. - The left side water faucets in both restrooms are only active for 9-10 seconds...A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. - Repair these items
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; The back door does not have a closer; air curtain; or mesh door...Outer openings shall be protected against the entry of insects with solid; self-closing; tight-fitting doors. If the door is to be kept open for ventilation; the opening shall be protected by a mesh screen; air curtain or other effective means. Owner not aware item was mentioned on previous report. Next repeat will be 1 point.
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.
3-304.14; Core; The quat sanitizer solution in the bucket measured 0 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: The solution at the dispenser was low. A proper solution was hand mixed and the bucket was refilled.
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.
4-402.11; Core; The prep sink in the front is no loner caulked to the wall and there is a gap that is not easily cleanable...Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Re-caulk this sink to the wall.
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.