5-205.11(A)Priority Foundation; Box of pretzels sitting on handsink next to three compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. ox moved during inspection.
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.
4-703.11; Priority; Thermal disk consistently not reaching 160F after several attempts. Hot water rinse seemed to fluctuate in either direction at every attempt. Hot water mechanical operations by being cycled through EQUIPMENT shall achieve a UTENSIL surface temperature of 160F as measured by an irreversible registering temperature indicator. EC Wall will return to follow up on hot-water rinse.
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.
4-703.11; Priority; Thermal disk consistently reaching 157F after several attempts. Hot water mechanical operations by being cycled through EQUIPMENT shall achieve a UTENSIL surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI: Repairs requested for unit; dishes to me manually sanitizer at 3-compartment 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C);Core; Box of single-service items stored on the floor under metal shelving rack. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Items moved during inspection.
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.
notedCode 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; Significant amount of standing water observed in bottom two-door pretzel cooler. Nonfood-contact surfaces of equipment shall be kept free of food debris. Please have coolers cleaned.
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.
3-302.12; Core; Spray bottle of water used for pretzels unlabeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Bottle could have been mistaken as chemical. Employee labeled bottle during inspection.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C);Core; Box of single-service cups on the floor of the storage room. Sauce cups stored on the floor in same room. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Items moved during inspection.
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; Food debris build-up inside reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of food debris. Please have coolers cleaned.
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; Significant pink residue inside ice machine. Equipment such as ice bins shall be frequently cleaned.
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; Two pans of slaw dates 1/18 held past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date. CDI: Food discarded.
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.
5-205.11; Priority Foundation; Hand washing sink blocked by large ice container. A handwashing sink shall be maintained accessible at all times. CDI: Ice container 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Two bottles of chemical cleaners stored over several ketchup dispenser containers. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI: Chemicals removed.
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.
6-501.12; Core; Floors in need of thorough cleaning. 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.