notedCode Observation: The fly light is being moved over/near areas where single service boxes are stored. Ensure that all insect control devices are installed where contamination cannot occur. 6-202.13 Insect Control DevicesPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The fly light is being moved over/near areas where single service boxes are stored. Ensure that all insect control devices are installed where contamination cannot occur. 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate mechanical insect control devices.
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.
Observation: Plastic containers; other utensils observed stacked wet after washing. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
Observation: The gasket on the ice machine is worn/poor repair no longer cleanable; The basket shelf under the coffee machine is rusted. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
Observation: The refuse dumpster does not have a drain plug in place to prevent harborage conditions. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place.
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.
notedCode Observation: The sausage burritos are being cooled in sealed plastic containers (72F)/ambient prepared (cut leafy greens - 45F) - Product was placed in reach in refrigerator for cooling and moved to walk in placed on sheet pans. CDI: Removed buritos from containerFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The sausage burritos are being cooled in sealed plastic containers (72F)/ambient prepared (cut leafy greens - 45F) - Product was placed in reach in refrigerator for cooling and moved to walk in placed on sheet pans. CDI: Removed buritos from container; 15m (63F); 30m (cut leafy greens 40F) Ensure that when cooling warm or ambient prepared temperature products are uncovered during cooling and placed in the walk in refrigerator. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. .
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.
notedCode Observation: the entrance door in the rear of the kitchenPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: the entrance door in the rear of the kitchen; storage unit parking lot not sealed; drive thru window does not have a self closing device and needs air curtain to prevent flies from entering. Flies observed during inspection. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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.
notedCode Observation: Staff wearing visors without covering hair with net. CDI: Staff placed hair nets on with visor as corrective action. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff wearing visors without covering hair with net. CDI: Staff placed hair nets on with visor as corrective action. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Observation: Staff member wearing bracelet during production tasks. CDI: Staff member removed bracelet during inspection. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
Observation: The gaskets on the front prep coffee coolers are torn/poor repair. Plan for repair/replacement of gaskets. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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 Observation: The non food contact surfaces of the following euqipment areas observed during walk through: Top section area where sauces are stored over sandwich make lineCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non food contact surfaces of the following euqipment areas observed during walk through: Top section area where sauces are stored over sandwich make line; dispensing topping for ice cream catch pans (under/on); milkshake machine areas; ice well storage at drive thru; interior of hamburger storage refrigerator. 4-602.13 Nonfood Contact Surfaces (C) 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 Observation: Floor areas have heavy accumulation between quarry tile in floorCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor areas have heavy accumulation between quarry tile in floor; Provide a cleaning schedule and process to remove heavy debris accumulation betwen tiles; (*Consider areas where grout may need to be replaced that is deteriorating from between tiles) 6-501.12 Cleaning; Frequency and Restrictions (C) (A) 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.
5-202.12 Handwashing Sinks; Installation (C); Handwashing sink in the men's restroom was not reaching 100F after being ran for several minutes. Handwashing sinks shall reach a minimum of 100F for employee handwashing.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); In the walk-in freezer; raw ground beef opened from original seal was being stored above ready to eat food. In order to prevent potential cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Bag of single service food containers was being stored on the floor. Single service articles and utensils shall be stored at least 6 inches above the floor. CDI- Food was placed on shelving.
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.
5-205.11; Priority Foundation; Poured milk/creamer was observed in the handwashing sink basin. A handwashing sink shall be used for no purpose other than handwashing (such as dumping food products). CDI- Employees were educated and sink basin was cleaned.
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.
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; Ice cream mix was found holding at 44F in the ice cream machine. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- PIC has temporarily stopped offering food from the ice cream machine and is calling for service.
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.
4-501.11; Core; Low boy cooler is not currently functioning and out of order. Equipment shall be maintained in a state of good repair. Have cooler replaced or removed.
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
6-501.110; Core; Employee cell phone was being stored on a prep surface during the inspection. Employees shall use designated areas or lockers to store personal items to prevent potential contamination.
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.
4-602.11; Core;served a buildup of debris inside nozzles at frappe and latte machines. Observed black debris inside on ice chute at coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to detail clean machine.; 4-501.114; Priority;Priority; Observed quat sanitizer residual less than 150PPM at 3 comp dispenser. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
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;Observed no time stamp on american cheese sitting at room temperature.If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item stamped during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation;Observed sausage burritos cooling inside packed container with tight lid inside reach in cooler. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling.
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.
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;Observed soiled handsink in drive thru area. Soiled freezer cabinet above grill.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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.