Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Case of bagged pickles stored on floor in walk in cooler. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor. Note: Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on racks that are designed to be non-absorbent and easily cleanable (no wood).
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.
4-501.11 Rusty wire shelves in walk in freezer; also shelves are broken. Multiple rusty and peeling paint on wire shelves in reach in coolers. 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.
minorCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Toilets in Men's restroom is extremely loose and needs to be tightened; Women's room as well; though not as bad.
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 6-501.14 Clean ceiling and vent above table in back area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Clean ceiling and vent above table in back area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Lettuce; sliced tomatoes; shredded cheese and sliced cheese observed between 42-54 F inside top of make unit at prep line. Liquid eggs inside reach in cooler at cook line observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - At time of inspection; the holding area underneath this unit was registering at 41 F or less. The cooler was set on 38 F and the items in the top of the unit were being stored on ice. Items at the top of the make unit that were failing to maintain 41 F or less were stacked too high and above the fill line; therefore was not getting cold air circulation from unit or from ice bath. PIC removed and voluntarily discarded product that was overfilled to ensure product was maintained at 41 F or less. Discussed utilizing the bottom of the unit; not overfilling product; and utilizing proper ice bath methods. PIC voluntarily discarded liquid eggs in reach in 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C Dust and grease build up along ceilings above reach in cooler and freezer at cook line. Standing water observed on floors underneath shelving in back area next to prep sink. Grease build up behind and underneath cooking equipment .Physical facilities shall be maintained clean.; Repeat 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor tiles missing underneath fryer. Cove base in poor repair behind slushie machine in front prep area; next to walk in freezer door; and behind water heater. Walls are not properly sealed surrounding the back door and underneath electric panel in back area. Wall joint next to handwashing sink in back prep area is not properly sealed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Light Bulbs; Protective Shielding (C) Protective shielding is missing on the light fixture above the main make unit at the prep line. Shield lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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; Paper towels were not provided at handwashing sink in back prep area/dish area. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replenished paper towel dispenser at time of inspection.; 6-301.11; Priority Foundation; Soap was not provided at front handwashing sink upon arrival for inspection. All handwashing sinks shall be supplied with a handwashing cleanser. Corrected During Inspection - PIC replenished soap during 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.
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; Make unit at front of facility in ice cream prep area observed at 50 F; which contained iced coffee with dairy; milk; and whipped cream. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector advised PIC to discard TCS products and only store NON-TCS foods in this unit until it can be repaired.
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; Clean dishes on drying rack are being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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; Make unit in ice cream prep area is maintaining an ambient temperature of 50 F. At the time of the inspection; the door of the cooler would not properly closed or seal due to hinge and possibly gaskets. Equipment shall be maintained in good repair and proper adjustment.
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.
4-602.13; Core; Rusted shelving observed inside reach in cooler in front prep area. Ice build up observed inside walk in freezer. Sides of equipment have grease and dust build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation
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; Main handwashing sink in front of facility observed leaking underneath. Plumbing systems shall be maintained in good repair. Back handwashing sink was repaired since last inspection therefore full points not deducted.
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.
5-402.13; Priority; Soapy water observed flowing out of back door and onto ground at back exit door leading into restrooms. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Corrected During Inspection - Inspector provided education to PIC to ensure water is being disposed of in mop sink.
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.
5-501.114; Core; Cardboard dumpster is missing drain plug. Drains in receptacles shall have drain plugs.
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; Wall underneath storage and and next to prep sink in dish area are no longer smooth; cleanable and nonabsorbent as baseboards are completely missing and exposing walls interior. Ceiling in at least two locations (near back door and in corner of storage area) are leaking onto floor when it rains. Discussed the need for repairs to take place.; 6-501.12; Core; Dust and grease build up along ceilings above reach in cooler and freezer at cook line. Standing water observed on floors underneath handwashing sinks and around prep sink/dish area. Grease build up behind and underneath cooking equipment.Physical facilities shall be maintained clean.; 6-501.114; Core; Employees motorcycle is being stored in the storage area of the facility between the storage area; ice machine; and prep area. Facility shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment.
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.