Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; One bug light found mounted on wall directly above a rack of packaged bread. Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Relocate bug light to an area that does not pose a risk of contamination.
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.
3-501.16(A)(2); Priority; Small amount of cream in dispenser at drive thru holding at 43F. Maintain TCS foods in cold holding at 41F or less. CDI- Unit was adjusted to a lower setting and temped at 38F prior to leaving establishment.
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; Two chemical spray bottles were stored on rack holding several packages of sauces in the drive-thru area. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated.
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.
4-602.13; Core; Cleaning is needed in the cabinets under the fryer hot holding station and in coffee reach-in cooler at drive-thru to remove the accumulated liquid. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas on a more frequent basis
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; Coffee filters were stored uncovered on top of the coffee machine. Single-use and single-service articles should be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Filters were removed.
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.
6-501.12; Core; There were condiment packets and paper goods on the floor between the dry-good racks. The physical facilities shall be maintained clean. CDI- The floor was swept.
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.
3-302.11; Priority; Raw burgers stored above RTE foods in cooler drawers; next to grill. Opened package of raw burgers stored above RTE foods in reach-in freezer; to the left of the grills. Raw shell eggs stored above RTE foods in walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods all properly arranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Milk in reach-in cooler under coffee machine holding at 68F. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below. CDI - milk voluntarily discarded by PIC. Cooler was unplugged. Cooler plugged in and cooling during inspection.
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; Grease accumulating beneath french fry hot hold unit. Nonfood contact surfaces of equipment shall be free of dust; dirt; food residue; and other debris. Clean this area and ensure it is 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.
6-501.11; Core; Floor tiles in walk-in freezer are loose and/or cracked. Physical facilities shall be in good repair. Repair these floor tiles.
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.