6-301.11 Handwashing Cleanser; Availability; Priority Foundation; Handsink at front sink does not have soap available. Each handwashing sink shall be provided with hand cleanser. Soap provided 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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): A double panned container of slaw stored on cold-top portion of make line unit was holding above 41F. CDI: Ice added around pan bottom pan to keep slaw cold during rushes.
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.
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. (Pf): Cracks observed leading into the food-contact surface of several clear multi-use containers. CDI: Items damaged discarded at the end of event.
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 Maintain equipment in good repair. Gaskets badly torn and in need of replacement on both doors of middle reach-in unit.
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 and pink residue build-up inside ice machine bin on ice shield. Equipment such as ice machines shall be cleaned at a frequency necessary to prevent buildup of soils and 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.
2-103.11 (A) - (P); Priority Foundation; Facility had a non-updated employee health policy that did not include non-typhoidal salmonella. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food. CDI: Old policy removed during inspection. New policy provided during report.
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.
6-501.12; Core; Grease build-up on flooring behind fryers and reach-in units. Physical facilities shall be maintained clean. Please have flooring thoroughly 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.
3-501.16(A)(1) ; Priority; Front large hot-holding unit of chicken tenders holding below 135F. TCS food shall be maintained hot at 135F or above. CDI: Unit adjusted; and chicken reheated to 165F.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed TCS lettuce and tomato holding above 41F. TCS foods shall be held at 41F or below. CDI: Ice added to double panned pans of TCS foods on assembly cooler.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Several spray bottles containing chemical cleaners stored on shelving above facility items such as plastic wrap; liners etc. Toxic chemicals shall be stored where they cannot contaminate food; utensils; equipment; and single-use items. CDI: Containers 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.
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; Lots of grease on handles and surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of a buildup of 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.
4-601.11 (A); Priority Foundation; Containers stacked as clean with stickers left on the containers. Equipment food contact surfaces shall be clean to sight and touch. Containers moved to three compartment sink 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.
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; Layer of grease on handles and surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of a buildup of 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Open can of Red Bull in reach-in cooler on same shelf with opened food and sauces for customers on shelf below. Employee items shall be located in designated areas to prevent contamination of food and equipment. Drink moved during inspection.
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.