Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a large buildup of frost all over food boxes in walk in freezer.- Food shall be protected from contamination by storing it to where it is not exposed to dust; splash; or other contaminants.- CDI; a work order is placed for this freezer.
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.
6-501.12; Core; Floors underneath equipment and in corners need cleaning.- Physical facilities shall be kept clean.- Please clean the floors.
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.
4-501.114; Priority - Chlorine sanitizer was not dispensing sufficiently in dish machine for concentration to meet 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm...When using dish machine; push sanitizer prime button from the time sanitizer is dispensed from tube until the very end of cycle to ensure chlorine concentration is at least 50 ppm...CDI by pushing sanitizer prime button when washing loads of 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.
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; Minor cleaning is needed on equipment near the fryer area.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soils.- Please clean 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.
6-501.11; Core; The back prep area handsink is coming off the wall and needs to be sealed back to the wall.- Physical facilities shall be in good repair and condition.- Please repair sink. 6-501.12; Core; Floors underneath equipment and in corners need cleaning.- Physical facilities shall be kept clean.- Please clean the floors.
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 - Hot (tempered) water at handsinks in men's bathroom reached 98F and then went down...Hot water of at least 100F shall be provided at handsinks...Increase hot water to at least 100F 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 stacked food containers stored as clean had old sticky residues on exteriors (exterior container sticky residues can stick to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing containers with sticky residues at 3-comp sink. 4-501.114; Priority - Chlorine sanitizer was not dispensing sufficiently in dish machine for concentration to meet 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm...When using dish machine; push sanitizer prime button from the time sanitizer is dispensed from tube until the very end of cycle to ensure chlorine concentration is at least 50 ppm...CDI by pushing sanitizer prime button when washing loads of 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.
4-501.11; Core - Several wire shelves in walk-in cooler; dry storage and in refrigerators were rusty 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.
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 metal shelves; laminate cabinets and doors (kitchen and customer service area); reach-in freezer interiors; refrigerated make line top cracks/crevices; undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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 - Exterior urinal bottoms in men's bathroom were soiled...Plumbing fixtures such as handsinks; toilets and urinals shall be kept clean...Increase cleaning frequency of urinals.
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; Core - Some trash was on ground by dumpsters inside enclosure...Enclosures for trash and recycling receptacles shall be kept clean and free of unnecessary items...Remove trash and properly dispose of it. 5-501.114; Core - Drain plug on left outside dumpster had a hole in it...Dumpsters with drains shall have plugs in place...Replace damaged 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.
6-501.12; Core - Observed soiled flooring (including corners) and under customer beverage counters and soiled walls in men's bathroom. Bathroom ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Ice was accumulated below walk-in freezer evaporator line. Holes were in walls by mop sink and dish washing area. Some laminate storage cabinet surfaces were peeling/damaged...Physical facilities shall be kept in good repair...Repair freezer evaporator/air leaks (remove all accumulated ice); seal wall holes; and repair damaged cabinets.
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 - Many stacked food containers stored as clean had old sticky residues on exteriors (exterior container sticky residues can stick to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing containers with sticky residues at 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.
3-403.11; Priority - On first reheat from commercial packages; meatballs with sauce were reheated to 133-174F...TCS* foods reheated from commercially sealed packages shall be reheated to 135F or above throughout entire product before maintaining hot at 135F or above...CDI by properly reheating meatballs and sauce.
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 throughout entire product...CDI by voluntarily discarding foods at incorrect temperatures. NOTE: Do not overfill food containers to ensure they remain at 41F or less (below chill or fill lines on containers).
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.
3-302.12; Core - Some squeeze bottles of sauces; dressings; condiments; olive oil; etc. were not labeled with their names or names had rubbed off...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
4-903.11(A); (B) and (D); Core - Some clean scoops and utensils were stored in soiled containers (with food crumbs/debris at bottom)...Clean equipment and utensils shall be located on clean; dry surface...Clean the soiled storage containers used for clean utensils.
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 wire storage shelves and shelving in refrigerators were rusty 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - Spartan QAC QR test strips used to check concentration of Sani-T 10 multi-quat quaternary ammonium sanitizer (dispensed from dispensing hose at 3-comp sink) read between 100-200 ppm but inspector's strips (QT-40 Hydrion) read greater than 500 ppm (too strong). Spartan test strips were not accurate enough to check proper concentration of quaternary ammonium sanitizer...A test kit or other device that accurately measures the concentration of sanitizer solutions shall be provided...Provide sanitizer test strips that ACCURATELY measure concentration of quaternary ammonium used...Not corrected 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.
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 metal shelves; laminate cabinets and doors (kitchen and customer service area); reach-in freezer interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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 - Interiors of all urinals in men's bathroom were soiled (yellowish build-up noted). One men's bathroom toilet bowl interiors were soiled...Plumbing fixtures such as handsinks; toilets and urinals shall be kept clean...Increase cleaning frequency of soiled 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.
5-501.113; Core - Top lids of trash dumpster were open; due to large amount of trash inside dumpster (above top of dumpster)...Outside trash/reycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and door closed when not in use.; 5-501.115; Core - Some trash was on ground by dumpsters inside enclosure...Enclosures for trash and recycling receptacles shall be kept clean and free of unnecessary items...Remove trash and properly dispose of it.
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 - Observed soiled flooring (including corners); walls and/or drains in preparation; frying; dishwashing areas; and under customer beverage counters. Bathroom ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Ice was accumulated below walk-in freezer evaporator and on freezer interior by door (possible air leaks?). Caulk was missing/damaged in corners of vent hood above fryers. Holes were in walls by mop sink; and mop sink basin drain cover was not in place. Some laminate storage cabinet surfaces were peeling/damaged...Physical facilities shall be kept in good repair...Repair freezer evaporator/air leaks (remove all accumulated ice); replace damaged caulk; seal wall holes; resecure cover or drain; and repair damaged cabinets.
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.
6-301.12; Priority Foundation; There was no paper towels at the handwashing sink near the hot dog prep station. Each handwashing sink must e provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing station. ; 5-202.12; Core; The handwashing sinks got up to a temperature of 95F. A handwashing sink must be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. CDI.. A work order was put in for this issue.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The sanitizer compartment had fresh sanitizer in the compartment. The compartment had debris on the side of the handwashing sink. Throughout the day clean the three compartment sink 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.
6-501.12; Core; Clean the floor and walls near the sinks and food prep areas to remove the debris build-up. 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.