4-601.11(A); Priority Foundation; Observed multiple metal pans; plastic containers; and baking sheets that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved be 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(4)(5); Priority; Facility uses time control on some of their hot hold items. Rice and mashed potatoes were both found about an hour past the time they had for discard.-Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit.- CDI; items were voluntarily discarded
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Cleaning is needed in the walk in cooler shelves and thawing racks due to buildup.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed.
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; Many floors tiles are missing or broken. There are multiple leaks throughout the ceiling that are actively dripping.- Physical facilities shall be kept in good repair.- Please repair facility
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 - (REPEAT) Observed soiled kitchen wire and solid metal shelves; speed racks; areas around cooking equipment; undersides of food preparation and chicken breading counters; chicken prep sink interiors; equipment exteriors; table legs; walk-in unit door handles; top counter under beverage machine in dining area and metal shelves underneath...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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; Observed multiple metal pans; plastic containers; and baking sheets that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved be 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 - Many chicken strips were hot holding at less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above until served...CDI by voluntarily discarding chicken at incorrect temperatures.
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.
4-903.11(A); (B) and (D); Core - (REPEAT) Some clean trays and pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet pans so they completely air dry before stacking.
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 - (REPEAT) Several wire shelves throughout facility were rusty and/or peeling; including inside refrigerators/freezers. Gaskets throughout are also torn and need replaced.- Food service equipment shall be kept in good repair.- Replace shelves with similar approved shelving as well as 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.
6-501.12; Core; Cleaning is needed on floors throughout; on ceiling tiles; and on walls.- Physical facilities shall be clean.- Please clean facility. 6-501.11; Core; Many floors tiles are missing or broken. There are multiple leaks throughout the ceiling that are actively dripping.- Physical facilities shall be kept in good repair.- Please repair facility
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 - Raw chicken marinade metal tub; some food container lids and several orange trays were soiled and/or had greasy surfaces but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing 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.
3-401.11; Priority - Many large pieces of chicken were not cooked to 165F or above for 15 seconds throughout entire product (some reached as low as 145F--see temperature chart)...Chicken shall be cooked to a minimum of 165F for 15 seconds throughout entire product...CDI by cooking chicken again to proper temperature or voluntarily discarding chicken not cooked properly.
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.
3-501.16(A)(1) ; Priority - Many chicken strips and large chicken pieces were hot holding at less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above until served...CDI by voluntarily discarding chicken at incorrect temperatures.
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.
3-501.16 (A)(2) and (B); Priority - Raw chicken batter at breading table was as high as 44F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by adding ice directly to chicken batter.
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
7-102.11; Priority Foundation - Bottle of bathroom cleaner was on shelf above sanitizing sink of 3-comp sink...Chemicals shall be stored to prevent contamination of clean equipment and utensils...CDI by properly storing bottle of cleaner.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core - (REPEAT) Rice was cooling in covered containers with significant condensation accumulation on lid undersides...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; using rapid cooling equipment (freezer); and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by uncovering rice for faster 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.
2-402.11; Core - (REPEAT) Some kitchen employees were working with food and/or clean equipment and utensils and were not wearing hair restraints or effective restraints on head and face...Kitchen employees shall wear hair restraints such as hats; hair coverings; nets or beard restraints that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct employees to don required hair restraints.
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.
4-903.11(A); (B) and (D); Core - (REPEAT) Some clean trays and pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet pans so they completely air dry before stacking.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - (REPEAT) Some stacks of disposable beverage cups by drive-through area were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep beverage cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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 - (REPEAT) Several wire shelves throughout facility were rusty and/or peeling; including inside refrigerators/freezers...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
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 - (REPEAT) Observed soiled kitchen wire and solid metal shelves; speed racks; areas around cooking equipment; undersides of food preparation and chicken breading counters; chicken prep sink interiors; equipment exteriors; table legs; walk-in unit door handles; top counter under beverage machine in dining area and metal shelves underneath...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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.
6-501.18; Core - Kitchen handsink basins were soiled with food debris and build-up...Plumbing fixtures such as handsinks shall be kept clean...Increase cleaning frequency of handsinks.
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.
6-501.12; Core - (REPEAT) Observed soiled ceiling tiles; light shields (some with water/condensation accumulation); some floor/drain surfaces and walls. Diaper changing table in women's bathroom was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - (REPEAT) Many floor tiles had missing grout between them or damaged/missing floor/baseboard tiles. Back restaurant mop sink/can wash faucet had missing hot water knob. One handsink faucet leaked after completely turning off water...Physical facilities shall be kept in good repair...Repair/replace missing; damaged or leaking fixtures above.
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.
5-501.16; Core - Throughout the kitchen; no trash cans were available near handsinks to discard paper towels...Handsinks that use paper towels shall have trash cans located near the sinks...Provide required trash cans at handsinks. 5-501.114; Core - Trash dumpster drain hole had no plug in place...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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.
6-301.12; Priority Foundation - No paper towels were at men's bathroom handsink and at one kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsinks.
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.
3-501.14; Priority - Tub of rice in walk-in cooler was 49-52F and tub of cole slaw was at 44-47F after being prepared and cooled the evening before (more than 6 hours)...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discard rice and cole slaw.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core - Rice and cole slaw were cooling in covered containers with 5-6 inch food depth (from night before) in walk-in cooler and did not meet time-temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; using rapid cooling equipment (freezer); and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by voluntarily discarding rice and cole slaw.
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.
4-903.11(A); (B) and (D); Core - Some clean sheet pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet pans so they completely air dry before stacking.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some boxes of disposable food containers were on floor in exterior entrance storage room...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...Elevate boxes of disposable containers 6 inches above floor.
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 - Several wire shelves throughout facility were rusty and/or peeling; including inside refrigerators/freezers. Interior door metal panel of one upright freezer was separated from door and had cracked plastic border...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving; and repair/replace damaged freezer door. 4-502.11(A); Core - Some metal pans and lids were cracked or damaged...Food service equipment shall be kept in good repair...Discard damaged 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of rinsing and sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned shall be cleaned throughout the day frequently enough to prevent recontamination of equipment and utensils...Increase cleaning frequency of 3-comp sink.
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 - Observed soiled kitchen wire and solid metal shelves; speed racks; areas around cooking equipment; undersides of food preparation and chicken breading counters; table legs; walk-in unit door handles; top counter under beverage machine in dining area and metal shelves underneath...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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.
5-203.14; Priority - In the mop sink/can wash area; observed two hoses attached to a Y hose at the end of a spigot without a backflow preventer on it...A plumbing system shall be installed to prevent backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb if a hose is attached...CDI by removing hoses from end of spigot. Provide required backflow preventer(s) before reattaching hoses.; Corrected During Inspection
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core - Observed soiled ceiling tiles; vent grates; light shields (some with water/condensation accumulation); walk-in unit fan guards; some floor/floor drain surfaces. Significant ice accumulation was on walk-in freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - Significant ice was on walk-in freezer floor from leaking condensation lines. Several floor tiles had missing grout between them. Door knob on men's bathroom door was damaged/missing...Physical facilities shall be kept in good repair...Repair leaking condensation lines and replace floor tile grout. Replace door knob/handle.
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.
2-301.14; Priority - Observed worker with gloved hands handle raw chicken; discard gloves and then proceed to handle fryer basket with cooked food to place it at hot holding area for ready-to-eat foods. Worker also had large amount of flour from raw chicken breading area on arms...After discarding contaminated gloves and after contaminating hands and arms; they shall be washed before handling clean equipment and utensils...CDI by having worker wash hands and arms.
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.
6-301.12; Priority Foundation - Paper towels did not dispense at towel dispenser at chicken breading area handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
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.
5-501.17; Core - No covered trash can was available in women's bathroom...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered receptacle/trash can in women's bathroom.; 6-501.18; Core - Observed soiled toilet and urinal undersides in men's bathroom...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.
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.
5-501.16; Core - Throughout the kitchen; no trash cans were available near handsinks to discard paper towels...Handsinks that use paper towels shall have trash cans located near the sinks...Provide required trash cans at handsinks.
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.
4-501.114; Priority - Quaternary ammonium sanitizer (QA) in 3rd sanitizing sink of 3-comp sink was less than 150 ppm (required minimum for type of QA used). When sanitizer was replaced with proper sanitizer; it became weaker throughout the inspection because water was dripping from above leaking faucet; diluting the sanitizer...During manual utensil washing; approved chemical sanitizer shall be used with proper contact time after washing and rinsing utensils/equipment...CDI by replacing sanitizer again and diverting dripping water into middle sink to keep sanitizer from being diluted.; 4-601.11 (A); Priority Foundation - Many food containers and pans were soiled with food particles and flour but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.; 4-602.11; Core - Interiors of ice machine in back kitchen and in front lobby were soiled...Equipment such as ice machines and ice bins shall be cleaned frequently enough to prevent mold/soil build-up...Increase ice machine cleaning frequency. NOTE: Even though front lobby ice machine is not in operation; it must be kept clean at all times.
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.
3-401.11; Priority - Several large pieces of chicken were not cooked to 165F or above for 15 seconds throughout entire product (some reached as low as 133F--see temperature chart)...Chicken shall be cooked to a minimum of 165F for 15 seconds throughout entire product...CDI by cooking chicken again to proper temperature.
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.
3-501.14; Priority - Time stamp on cooked rice in walk-in cooler was about 10:20 am this morning; and at 3:35 pm (5 hours later); rice was still as high as 100F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discard rice.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating; adding ice or quickly cooking and serving.
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
7-102.11; Priority Foundation - Blue liquid (window cleaner) was in yellow labeled bottle for peroxide cleaner...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by discarding blue liquid from yellow labeled bottle.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core - Rice was cooling in covered container with 5-6 inch food depth in walk-in cooler and did not meet time-temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; using rapid cooling equipment (freezer); and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by voluntarily discarding rice.; 4-301.11; Priority Foundation - Two door upright refrigerator was not maintaining foods at 41F or less...Equipment for cooling and cold holding shall be sufficient in number and capacity to provide proper temperatures...Repair or provide maintenance for refrigerator so it maintains TCS* foods at 41F or less...Not corrected 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.
2-402.11; Core - Some kitchen employees were working with food and/or clean equipment and utensils and were not wearing hair restraints or effective restraints on head and face...Kitchen employees shall wear hair restraints such as hats; hair coverings; nets or beard restraints that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct employees to don required hair restraints.
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.
4-903.11(A); (B) and (D); Core - Some clean food/sheet pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet pans so they completely air dry before stacking.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Many stacks of disposable cups at front counter and drive through were unprotected/unwrapped...Single service food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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 - Several wire shelves throughout facility were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
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 - Observed soiled kitchen wire and solid metal shelves; speed racks; areas around cooking equipment; undersides of chicken breading counters; walk-in unit door handles; refrigerator door frames and gaskets; top counter under beverage machine in dining area and cabinets underneath...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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.
5-203.14; Priority - In the mop sink/can wash area; observed two hoses attached to a Y hose at the end of a spigot without a backflow preventer on it...A plumbing system shall be installed to prevent backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb if a hose is attached...CDI by removing hoses from end of spigot. Provide required backflow preventer(s) before reattaching hoses.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core - Observed soiled walls; some floor surfaces; ceiling tiles and vent grates; walk-in unit fan guards. Large amount of ice was accumulated on walk-in freezer floor. Large amount of water was accumulated on floor in one section of dining area from leaking ceiling/roof...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Remove ice accumulation from freezer floor; and remove water from dining room floor.; 6-501.11; Core - Right 3-comp sink faucet had large leak; and water was leaking into rinsing and sanitizing sinks. Significant ice was on walk-in freezer floor from leaking condensation lines. Several floor tiles had missing grout between them. Dining room ceiling/roof was leaking and water was accumulated on floor...Physical facilities shall be kept in good repair...Repair leaking faucet; condensation lines and replace tile grout. Repair leaking ceiling/roof.
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.
6-301.11; Priority Foundation; The handwashing sink near the three compartment sink did not have any handwashing soap. Each handwashing sink must be be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI... Hand soap was placed at the three compartment sink.
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.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. There has been a great improvement on the dishes. CDI.. The dishes were placed at the three compartment sink to be cleaned again.
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.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. This was a general comment on the last inspection.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; There was some single service cups that were stored on a dirty shelf. There was a box of take out bags that were stored on the floor. Single service items must be stored in a manner to prevent contamiantion.
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; Replace the rusty shelves in the kitchen. The door on the three walk-in cooler has be manually closed. All equipment must be 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.
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 cleaning of the kitchen has greatly improved. Clean the rolling cats in the walk-in cooler. Clean the shelves in the reach-in shelves in the cold-hold units. Clean around the deep fryers and cooking 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.
6-501.12; Core; Clean the floor and walls near the deep fryers and cooking equipment. There was oil and food debris on the floor. Clean the floors and walls near the sinks and food prep areas. There was flour and food debris on the floor. Physical Facilities must 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; Core; The handwashing sink near the chicken prep area was only reaching 74F. A handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; There was no written procedures for Employees to follow when responding to a vomiting or diarrheal events that involve discharge of vomitus or fecal matter on the surfaces in the Food Establishment. CDI.. A form was given to the manager on duty.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.12; Priority; A employee was getting ice out of the ice machine and there was flour on the employee hands. Food employees must rinse arms and hands under clean running water. The employee must apply a cleaning compound and rub there hand hands together for at least 10 to 15 seconds. The employee must thoroughly rinse under clean running warm water. The employees must avoid recontaminating their hands by turning off the sink with a paper towel or similar clean barriers. The employee must them dry their hands. CDI. The employees was shown how to properly wash their hands. The employee was properly washing their hands before the end of the 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; The ice was placed in the ice dispenser in the lobby and the employee was pushing the ice down in the dispenser with her bare hands. There must be no bare hand contact with ready-to-eat foods. Ice is considered a food. Ready-to-eat foods must be handled with clean single-service gloves or clean dispensing equipment. The employee was instructed on how to handle ready-to-eat foods.
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.
4-602.11; Priority; Clean the ice machine to remove the pink growth. Clean the ice machine at a frequency necessary to preclude the accumulation of any build-up. CDI... The ice machine was cleaned during the inspection.; 4-601.11 (A); Priority Foundation; Most of the dishes stored as clean had dried and wet flour and food debris on the dishes. There were dishes that were stored as clean that had the stickers on them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
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; A pan of mac and cheese was being held hot at 120F. This potentially hazardous food must be held hot at 135F or above. CDI... The mac and cheese was 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; There was a container of cheese that was being held cold at 58F. This food must be held cold at 41F or below. CDI.. The food item was placed in the walk-in cooler and cooled down to 41F.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; There was a large bag of ice that was stored on the floor in the walk-in freezer. There was holes in the bag that was on the floor. Ice is considered a food and must be stored in a manner to prevent contamination. CDI.. The ice was placed in the trash can.
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.
3-304.12; Core; The ice scoop was stored in the ice machine. The ice scoop must be stored out of the ice. CDI.. The ice scoop was moved out of the ice.
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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes were stored in dirty containers. Clean dishes must be stored where they are not exposed to splash; dust; or other contaminations. ; 4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single- service items were stored on dirty shelves in the kitchen. Single service lids were stored on shelves under the drink station that had syrup build-up. Single-service items must be stored in a clean; dry location. Clean items must be stored where they ae not exposed to splash; dust; or other contamiantion.
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; A hot holding unit was not able to maintain foods at 135F. The cold hold unit near the ice machine had a door that would not stay closed. All equipment must be 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Clean out the three compartment sink and food prep sinks to remove the debris. Three compartment sink must be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils.
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; A deep cleaning is needed throughout the kitchen. Clean the door handles on all the cold hold units. Clean the shelves in the walk-in cooler. Clean the speed racks throughout the kitchen. Clean the shelves in the hot holding units. Clean the shelves that have the dry storage. Clean the gaskets on the cold hold units. Equipment shall be kept free of an accumulation of dirt; dust; 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.
5-205.15; Priority; Repair the leak under the three compartment sink. All plumbing systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core; A very deep cleaning is needed throughout the kitchen to remove the grease and flour build-up on the floors and walls. Clean the floor in the walk-in cooler. Clean the floors and walls near the sinks; hot holding equipment; and near the deep fryers and cooking equipment. Clean the floor under the drink station at the drive-thru window. Physical Facilities must 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.