Observation: The ice machine has microbial growth build up inside of ice machine. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized 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.
notedCode Observation: One container of cut fruit expired 7/27/26 at 9 am and was still in prep cooler. No other foods were found that had expired date mark. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: One container of cut fruit expired 7/27/26 at 9 am and was still in prep cooler. No other foods were found that had expired date mark. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) CDI: Cut fruit container was 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.
notedCode Observation: Food debris is building up in cabinets below the bread station by registers. Food debris is building up behind and below equipment. Microbial growth is building up on the wall behind the ware wash station. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Food debris is building up in cabinets below the bread station by registers. Food debris is building up behind and below equipment. Microbial growth is building up on the wall behind the ware wash station. 4-601.11(C) 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.
Observation: The ice machine has microbial growth build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.
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 gasket on the reach in cooler at the drive thru is partially falling off and needs to be replaced. 4-501.11 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: Food debris is building up in the the prep coolers below the the drawers. Dust and randaom debris is building up below equipment. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Food debris is building up in the the prep coolers below the the drawers. Dust and randaom debris is building up below equipment. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 4-602.13 Nonfood Contact Surfaces (C)
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: Sanitizer in sanitizer bucket was to weakCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Sanitizer in sanitizer bucket was to weak; it was not held at the correct concentration. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI: Sanitizer was remade at correct concentration.
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: Debris is building up below and behind equipment. Floor drains have microbial build up and need to be sanitized. 4-602.13 Nonfood Contact Surfaces (C)
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 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observation: Ice machine has microbial build up. Ware wash machine had no sanitizer going through the machine. CDI: Ware wash machine was fixed and was sanitizing dishes at correct concentration before inspection was done.
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: Liquid egg was stored on the counter top and was holding at 51F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Placed in prep cooler to cool.
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.
Observation: Syrup is building up below fountain drink syrup storage area. Debris is building up below equipment and in corners. 4-602.13 Nonfood Contact Surfaces (C)
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: Multiple foods were stacked to high in the prep cooler and were holding above 41F. Examples: Chicken 43FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Multiple foods were stacked to high in the prep cooler and were holding above 41F. Examples: Chicken 43F; ham 46F; turkey 47F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Items were removed from cooler and smaller portions were placed in prep 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.
notedCode Observation: Straws were stored in cabinet with trash can patrons useContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Straws were stored in cabinet with trash can patrons use; straw box was visably soiled. 3-305.12 Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. CDI; Straw box was removed ; manager said nothing else would be stored there.
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.
minorCode Observation: Dust is building up on vents above prep cooler. Debris is building up behind equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Dust is building up on vents above prep cooler. Debris is building up behind equipment; 4-602.13 Nonfood Contact Surfaces (C)
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 4-602.12 (B) - Noted an accumulation of dried on food debris and residue along the interior surface of the microwaves. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Increase frequency of cleaning. CDI- EHS instructed PIC to reclean microwave units. 4-602.11 (A) (5) - At the self-serve soda machine stationCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.12 (B) - Noted an accumulation of dried on food debris and residue along the interior surface of the microwaves. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Increase frequency of cleaning. CDI- EHS instructed PIC to reclean microwave units. 4-602.11 (A) (5) - At the self-serve soda machine station; noted an accumulation of residue/grime build-up along the soda machine nozzles. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. CDI- EHS instructed PIC to reclean and sanitize noted soda nozzles. 4-602.11 (A) (1) -Observed multiple soiled baking pan stored for re-use at the Baker's station. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; before each use with a different type of raw animal food. P
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; Some ice build up observed along the door of the walk in freezer. Water found pooling in the bottom of prep units 3 and 5. Equipment shall be maintained in good repair. 4-501.12 Cutting Surfaces (C) - Noted cutting through out the prep kitchen are deeply scratched and discolor. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 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; Detail cleaning needed behind the coffee maker station; the interior surface of the sliding cooler; the storage racks in the walk-in cooler and the top shelves above the work top cooler. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
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.
5-501.115 Maintaining Refuse Areas and Enclosures (C) - Noted excess trash/ litter on the ground near the dumpster corral. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
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.
3-302.15; Core; One avocado found in a prep cooler with the sticker still on it. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Ensure all fruits and vegetables are washed prior to being used.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Ice found building up along the door of the walk in freezer causing the door to not close fully. Water found pooling in the bottom of prep units 3 and 5. Equipment shall be maintained in good repair. Repair items.
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; Some cleaning needed on non-food contact surfaces including the bottom and outside of prep cooler 3 & 5. Containers holding clean utensils found with debris and splatter. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
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.