notedCode 4-501.15 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.15 Warewashing Machines; Manufacturers' Operating Instructions (C) Both detergent and rinse aid hoses are in the detergent. Rinse aid hose removed at time of 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.
4-602.13 Nonfood Contact Surfaces (C) Dried milk on tall reach in cooler wire shelves in back. 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.
notedCode 3-304.14(E) Sanitizer bucket stored on floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of foodCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Sanitizer bucket stored on floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; 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.
notedCode 4-903.11(A)(C) Case single service items stored on floor. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Case single service items stored on floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the 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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of the inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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) Container of coconut milk was left out on the counter and was observed at 53 F. Half and half; 2% milk; and whole milk observed between 45-53 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC moved these items to back dish area for write off and were voluntarily discarded
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 7-201.11 Separation - Storage (P) Chemicals observed being stored on the prescraping drainboard of the three compartment sink as well as above the sanitizing and air drying drainboard. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Chemicals observed being stored on the prescraping drainboard of the three compartment sink as well as above the sanitizing and air drying drainboard. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - Advised PIC to place items in proper chemical storage location
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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Sanitizer trays of quaternary ammonia observed at 0 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. (200-400 ppm quaternary ammonia) Corrected During Inspection - Sanitizer trays contents were discarded and refilled to proper concentration at time of 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.
4-602.13 Nonfood Contact Surfaces (C) Inside of cabinets throughout have debris 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.
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 - Methods (C) Floors throughout front prep area are essentially down to concrete and in some areas have rocks present. The condition of the floors in the current state means that they are not smooth; not easily cleanable; and they are not nonabsorbent. Indoor floors shall be smooth; durable; and easily cleanable for areas where food operations are conducted. Facility is having to power wash the floors to keep them clean. 6-501.12 Cleaning; Frequency and Restrictions (C) Debris build up along floors under equipment; Dust build up on air return vents in back prep 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.
5-205.11; Priority Foundation; Handwashing sink in back prep area was inaccessible due to box sitting in the basin of the sink. All handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - PIC immediately removed this from the basin to make handwashing sink accessible.; 6-301.11; Priority Foundation; Soap was not provided at the handwashing sink in the back prep area next to three compartment sink upon arrival for inspection. Handwashing sinks shall be supplied with handwashing cleanser. Corrected During Inspection - PIC provided soap at handwashing sink at time of 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Fruit flies observed in areas throughout facility a time of inspection. The premises shall be maintained free of insects; rodents and other pests. Pest control invoices from 2/12 observed.
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.
6-101.11; Core; Floors thoughout front prep area are essentially down to concrete and in some areas have rocks present. The condition of the floors in the current state means that they are not smooth; not easily cleanable; and they are not nonabsorbent. Indoor floors shall be smooth; durable; and easily cleanable for areas where food operations are conducted. Facility is having to power wash the floors to keep them clean. No points deducted at this time as there is discussion about remodeling occuring soon.
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; Employee observed picking up deli paper from floor and placing it into the trash can without washing hands afterwards and before beginning to engage in food preparation. Employees shall wash hands after handling soiled equipment and after engaging in activities that contaminate the hands. Corrected During Inspection - Inspector addressed this with PIC who spoke with employee immediately to ensure this does not reoccur.
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.
5-205.11; Priority Foundation; Handwashing sink in drive thru area was inaccessible due to a fan being stored in the basin of the sink. All handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - PIC immediately removed this from the basin to make handwashing sink accessible.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.115; Priority Foundation; During the inspection; a dog was present in the establishment while a customer was ordering. Live animals may not be allowed on the premises of a food establishment; except for service animals. Corrected During Inspection - After ordering; customer took dog outside. Inspector discussed this with PIC to ensure they have procedures in situations such as these. ; 6-501.111; Core; Fruit flies observed in areas throughout facility a time of inspection. The premises shall be maintained free of insects; rodents and other pests. Pest control invoices from 12/14 and 12/16 observed. PIC stated company is coming out more frequently due to this issue.
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.
6-501.12; Core; Floors underneath equipment throughout have trash and debris build up. Physical facilities shall be cleaned at a frequency necessary to preclude accumulation. Noticeable improvement observed in areas of concern. PIC also stated that the facility should be getting flooring redone soon to help with this as well.
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.