6-301.12; Priority Foundation - Noted batteries dead for the paper towel dispenser (near the drive-thru window). 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.
4-601.11 (A); Priority Foundation - Food contact surfaces shall be clean to sight and touch. Several metal lids stored clean had food debris on them. CDI: Placed in dish washing area for rewashing. Repeat.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean utensils shall be stored in a self draining position that allows air drying. Wet stacking dishes.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C); Clean 3 comp at a frequency necessary to prevent recontamination of equipment and utensils. Soiled 3 comp sink basins.
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 - Cleaning needed of outsides of hot hold units; prep cooler gaskets; shelving units and fryers. Equipment nonfood contact surfaces shall be kept clean. Repeat.
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.
5-501.114; Core - Right dumpster in dumpster enclosure had no drain plug for drain hole...Trash or recycling receptacles with drains shall have plugs in place...Replace missing dumpster drain plug. 5-501.113 Covering Receptacles (C)- Noted top lid to the dumpster on the right was left opened. Ensure dumpsters are kept closed in between use.
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.
6-501.12; Core - (REPEAT) Physical facilities shall be kept clean. Cleaning needed of floors under/behind equipment including walk ins. Also noted ceiling tiles above the walk in cooler entrance and prep station are soiled. Repeat. 6-501.11- Noted floor tiles are damaged and need regrouting through the prep kitchen. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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.
4-601.11 (A); Priority Foundation - Food contact surfaces shall be clean to sight and touch. Several metal containers and lids stored clean had food debris on them. CDI: Placed in dish washing area for rewashing. Repeat.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean utensils shall be stored in a self draining position that allows air drying. Wet stacking dishes.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C); Clean 3 comp at a frequency necessary to prevent recontamination of equipment and utensils. Soiled 3 comp sink basins.
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 - Cleaning needed of outsides of equipment; make lines; hot hold units; shelving units and fryers. Equipment nonfood contact surfaces shall be kept clean. Repeat.
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) Physical facilities shall be kept clean. Cleaning needed of floors and walls under/behind equipment including walk ins. Repeat.
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 - (REPEAT) A whole tray of chicken pieces at front hot holding area were at 111-124F; and French fries were at 109-115F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by voluntarily discarding foods 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority - Several buckets of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers of chemicals; sanitizers and cleaners shall be labeled with common name of products inside...CDI by properly labeling buckets. 7-201.11; Priority - In back storage room; chemicals were stored above/near boxes of disposable gloves (for food handling) and disposable plastic aprons used in chicken breading area...Chemicals shall be stored to prevent contamination of food; clean equipment; disposable single service food/beverage items; and clean linens...CDI by properly storing chemicals.
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; Priority Foundation - In walk-in cooler; observed tightly covered container of cooling rice at 49F in some parts (cooling for about 5 hours; based on time stamp on container)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; rapid cooling equipment (freezer); and/or loosely covering or completely uncovering cooling food if protected from overhead contamination...CDI by changing cooling methods 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Some live fruit flies were flying around and under dining room beverage counter...Facility shall be free of insects...Rid facility of fruit flies using methods approved for food service establishments.
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.
3-304.14; Core - (REPEAT) Sanitizer solution in a few wiping cloth buckets was soiled...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing proper concentration sanitizer in buckets.
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 - (REPEAT) Several wire shelves in dry storage and inside refrigerators were peeling and/or rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved 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.
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 wire and solid metal shelves (including underside splash areas); dunnage racks; speed racks; condiment and disposable tableware storage containers; some refrigerator/cooking equipment exteriors; equipment door handles. Exterior protective plastic on a few pieces of equipment was peeling and not easy to clean...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of 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.
5-501.114; Core - Right dumpster in dumpster enclosure had no drain plug for drain hole...Trash or recycling receptacles with drains shall have plugs in place...Replace missing dumpster 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.
6-501.11; Core - (REPEAT) A little ice was on walk-in freezer door frame (from air leak?); and significant ice was accumulated on lines under evaporator. A few kitchen floor tiles were missing/loose; and grout was missing between many tiles. Metal baseboard on walk-in cooler exterior was damaged. Back food prep sink faucet leaked when water was turned on...Physical facilities shall be kept in good repair...Repair damaged surfaces and/or leaking fixtures stated above. Check walk-in freezer door gaskets for any air leaks. 6-501.12; Core - (REPEAT) Observed some soiled/stained ceiling tiles; walls; wall baseboards; flooring; and floor drains (including under dining room beverage counter and in bathrooms)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/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.
3-501.16(A)(1); Priority - A few chicken strips were as low as 124F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by voluntarily discarding strips at incorrect 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.
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 - Raw chicken batter at breading table was 48-55F...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 adding ice to batter. Also discussed TPHC procedure and left TPHC template with PIC.
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 - Box with sealed bag of soda syrup was being splashed by ceiling leak by back kitchen handsink (in utensil washing room)...Food shall not be stored under leaking water lines or under lines on which water has been condensed...CDI by moving box with syrup bag to other area where it could not be splashed.
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.
3-304.14; Core - Concentration of quaternary ammonium sanitizer in one bucket was less than 150 ppm; and sanitizer solution in chicken breading area was very soiled...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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.
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 - Stacks of disposable cups were not protected in drive-through area...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside 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 in dry storage and inside refrigerators were peeling and/or rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved 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.
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 wire and solid metal shelves; dunnage racks; speed racks; some equipment exteriors; refrigerator/freezer interiors; equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of 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.
6-501.11; Core - Water was actively dripping from ceiling by back handsink in utensil washing area. Some ice was accumulated on walk-in freezer door frame (from air leak?) and on floor (from dripping evaporator above). A few kitchen floor tiles were loose; and grout was missing between many tiles. Some holes were in walls. When mop sink/can wash faucet is completely turned off; water can still be dispensed from chemical dispensing hoses (leaking faucet?)...Physical facilities shall be kept in good repair...Repair damaged and leaking fixtures stated above; and seal wall holes. Until evaporator leaks are fixed; consider placing large catch basin under dripping ice. Check walk-in freezer door gaskets for any air leaks.; 6-501.12; Core - Observed ceiling tiles/vent grates; a few walls; flooring and drain under dining area beverage counter and ice accumulation on walk-in freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above and remove all ice from freezer floor.
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.
2-301.12; Priority - Food worker in breading area went to wash hands at handsink but did not use soap until prompted to do so; but hand sanitizer was dispensed onto hands instead...Food workers shall wash hands at approved handsink with soap and warm water for 10-15 seconds and dry hands with paper towel. Use paper towel to turn off faucet knobs to prevent recontamination of clean hands...CDI by having worker properly wash hands. (FULL POINTS - THIS VIOLATION HAS BEEN REPEATED FOR THE LAST SEVERAL INSPECTIONS); 2-301.14; Priority - The same worker discarded soiled gloves on hands and touched clean food strainer (for cooked food) without washing hands until prompted to do so...After contaminating hands/gloves; gloves shall be discarded and hands washed...CDI by having worker wash hands.
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 were missing at back 3-comp sink area handsink; and by breading area handsink; paper towels would not dispense...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.
4-601.11 (A); Priority Foundation - Numerous food containers; lids; sheet pans; etc. had food debris and/or greasy film on them but were being stored as clean. Chicken marinating machine also had food debris on interior (and exteriors) and was being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area to be rewashed; rinsed and sanitized. (REPEAT VIOLATION SEVERAL INSPECTIONS IN A ROW - FULL POINTS TAKEN)
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 - Red rice beans in small container was as low as 131F in hot holding area...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above...CDI by voluntarily discarding rice & beans.
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 - Buttermilk wash was 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 adding ice to milk wash.
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
7-204.11; Priority - Quaternary ammonium sanitizer (QA) was greater than 400 ppm in at least two wiping cloth buckets (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed maximum concentration levels...CDI by discarding strong QA solution and providing proper sanitizer.
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.
4-204-112; Core - No thermometer was located in front reach-in refrigerator...In mechanical refrigerators; a thermometer shall be located in warmest part of unit or on unit's exterior...Provide thermometer accurate to plus or minus 3 degrees F inside this refrigerator.; 4-502.11(B); Priority Foundation - Metal stemmed dial top probe thermometer (used to check food temperatures) read 45F when calibrated using ice-water method...Metal stemmed probe food thermometers shall be properly calibrated as necessary to ensure their accuracy...CDI by removing this thermometer from service. Another calibrated thermometer was available.
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 - Some stacks of disposable cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside 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 - Some storage shelves were rusted; and walk-in cooler and other refrigerator door gaskets were torn...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment with similar approved items.; 4-205.10; Core - At soda dispensing machine by drive-through; when ice bin lid below is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from 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.
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 wire shelves; dunnage racks; speed racks; hot holding equipment exteriors; microwave oven interior; sides/edges and handles of walk-in units...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of 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 - Men's bathroom toilet was soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase toilet cleaning frequency.; 6-302.11; Priority Foundation - No toilet paper was available at left toilet in women's bathroom...Toilet paper shall be provided at each toilet in bathrooms...CDI by providing toilet paper where 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.
6-501.12; Core - Observed soiled flooring (under equipment); walls (behind dishwashing and breading areas); ceiling tiles; vinyl strips at walk-in cooler door; and vent hood interiors and filters. Large amount of ice was on walk-in freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above and remove all ice from freezer floor.; 6-501.16; Core - Wet mop was down inside mop sink/can wash basin...After use; mops shall be positioned to allow them to air dry without soiled walls; equipment or supplies...Hang wet mops with handles up and mop heads down; draining into basin.; 6-501.11; Core - Large amount of ice was on walk-in freezer floor from dripping evaporator lines above. A few kitchen floor tiles were loose; and grout was missing between many tiles. Some holes were in walls...Physical facilities shall be kept in good repair...Repair damaged and leaking fixtures stated above; and seal wall holes. Until evaporator leaks are fixed; place large catch basins; pans or bus tubs to catch dripping ice.
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; A male cook had placed flour on raw chicken and cooked the chicken. The same cook went to get some chicken out of the deep fryer with flour all over his hands. Also did not wash hands when switching from sweeping to cooking.- Employees must wash their hands when switching between raw foods and working with Ready-To-Eat Foods. Employees must wash their hands after engaging in activities that contaminate the hands.- CDI. The employee was instructed on when handwashing needs to occur. The employee was properly washing his hands before the end of the inspection. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION; FULL (4) POINTS WILL BE DEDUCTED.
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; Observed dishes that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to dish area for cleaning.. THIS IS A REPEAT ITEM. FULL (3) POINTS DEDUCTED.
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; Shelving is rusting. Walk in Freezer has ice buildup along the pipes that is dripping onto metal pans.- Equipment shall be maintained in a good state of repair and condition.- Please have items repaired or replaced.
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; A couple floor tiles around the cooking area are broken or cracked.- Physical facilities shall be maintained in good repair.- Please replace the broken 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.