4-903.11(A); (B) and (D); Core; Amber bins near 3-compartment sink stored as clean found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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.
4-501.11; Core; There is significant ice buildup on evaporator coil in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Repair/replace equipment as needed.
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 phone found stored on equipment used to make coffee beverages near the drive thru. Phone moved by employee and was relocated to the top of the milkshake machine. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Ensure designated areas are being used for employee belongings. CDI- Personal phone was placed in pocket.
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.
5-202.12; Core; Sensor faucets in the kitchen supply water for a few seconds before turning off. A self-closing; slow-closing; or metering faucet shall provide a flow of water continuously for at least 15 seconds without the need to reactivate the faucet. Adjust faucets in kitchen to flow for at least 15 seconds.
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.
4-501.11; Core; There is ice buildup on condenser coil in the walk-in freezer; no food found stored under this source. Black tray used under the fry machine to catch loose fries is heavily cracked. Equipment shall be maintained in a state of good repair and condition. Repair/replace equipment as needed.
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.
2-402.11; Core; Employees that were cooking; reheating and preparing foods were not wearing hair restraints. Food employees shall wear hair restraints that effectively keep their hair from contacting exposed food; clean equipment and other supplies. Food employees not handling wrapped foods/making drinks need to wear hats/visors.
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.
notedCode 6-501.12 There is paper and tape on the floors of the walk-in cooler and walk-in freezerCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 There is paper and tape on the floors of the walk-in cooler and walk-in freezer; there is also pooled water under the three compartment sink and drying rack next to it. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings 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.
4-501.11; Core; The gaskets are torn on both sliding doors of the sliding door cooler in the drive thru area. All equipment shall be maintained in good repair. Repair gaskets.
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.
3-304.14; Core; A damp wiping cloth was stored on the double door counter cooler. Damp/wet wiping cloths not in use shall be stored in sanitizer. Ensure all damp cloths are stored in sanitizer or dirty linen area.
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; Priority Foundation; The handwashing sink located by the walk-in cooler/freezer and ice machine does not work. Handwashing sinks shall be maintained so that they are accessible at all times for employee use. A verification visit will be made no later than Friday; August 16; 2024 to ensure handwashing sink has been repaired.
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
6-501.111; Core; A few flies were in the kitchen area. The establishment shall be maintained free of insects; rodents and other pests. Increase efforts to rid kitchen of flies.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A box of Sprite syrup was stored on the floor. Food shall be stored at least six inches above the floor. CDI- Box was put on shelving with other beverage syrups.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
2-402.11; Core; Three food employees (non-supervisors) were not just packing wrapped food were not wearing hair restraints. Food employees shall wear hair restraints that effectively keep their hair from contacting exposed food; clean equipment and other supplies. Food employees not handling wrapped foods/making drinks need to wear hats/visors.
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.
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; The condiment compartments by the McFlurry station and the bottom shelf of the black rolling cart need cleaning. Nonfood contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; A plate of cake wrapped in aluminum foil was stored on a shelf above the establishment's food in the walk-in cooler and a more than half empty bottle of water was stored in an open box of wrapped coffee bags in the dry goods area. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Cake was moved to a bottom shelf; bottle of water was voluntarily discarded.
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.
5-501.115; Core; Outside dumpster area is overloaded with thrash bags and boxes. Items appear to be recently placed by the dumpster. Holiday pick up of trash may be the issue. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. No point deduction.
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.
5-205.11; Priority Foundation; Water at the kitchen hand sink near the office was reaching 119F degrees. Can be too hot to properly wash your hands. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CDI- Mixing valve under the sink was adjusted and the temperature is now 114F. No point deduction.
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)(1) ; Priority; Gravy on the steam table was 125F degrees. Steam table was set at the highest temperature. Repair or replace the steam table. Hot holding for the gravy must be 135F degrees or higher. CDI- Gravy discarded.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; At the start of my inspection; time stickers on the lettuce sitting at room temperature did not reflect the time the lettuce was removed from the walk-in cooler. Stickers showed tomorrows date. When using TIME; the stickers must reflect the time the product was removed from the cooler. CDI- Proper date and time was put on the lettuce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; At the front counter area; compartments for condiments; sauces and cups need more frequent cleaning. Compartments have dust and debris in them. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation 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.