notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -PFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Containers of milk inside one reach in unit 44-45F. Ambient of reach in 48F. CDI: Items moved and PIC put in work order.
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) Physical facilities shall be cleaned at a frequency necessary to keep them clean. Cleaning needed of floors and walls throughout 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.
5-202.12; Core; Hand sink in the drive thru is 81F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF 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.
majorCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf)- Noted hot water dishwasher/ dishmachine not achieving proper dish temperature of 160F for proper sanitizing. The wash temperature; rinse temperature and pressure must all combine to achieve the required dish temperatur. Please ensure proper hot water sanitation being met. Verification shall be conducted by Sept 27th.
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 3-304.12 (E)Noted ice scooper stored in a soiled container above the bulk ice machine. In-use utensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (E)Noted ice scooper stored in a soiled container above the bulk ice machine. In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location.
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 Good Repair and Proper Adjustment - Equipment (C)- Noted gaskets are torn for the front end prep coolers and 2 door reach-in cooler and freezer units at the back of the house. Maintain all 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.
majorCode Observation: An irreversible temperature measuring device was not available to check the high temp dish machine. 4-302.13Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: An irreversible temperature measuring device was not available to check the high temp dish machine. 4-302.13; Priority Foundation; (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf A verification for correction is needed by Sept 27th 2025.
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; Hand sink in the drive thru is 81F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF 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.
3-304.14; Core; Wiping cloth container has less than 150ppm of quaternary ammonium. Quaternary ammonium sanitizer shall be mixed to 150ppm to 400ppm of quaternary ammonium. Sanitizer was remixed to the correct concentration.
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 Observation: In use wiping clothes did not have a level of sanitizer required 200-400ppm. (quat)3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes did not have a level of sanitizer required 200-400ppm. (quat)3-304.14; Core;(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114 CDI: PIC added sanitizer and refreshed wiping cloth 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.
minorCode Observation: Single service items stored in unclean containers. Increase cleaning frequency of containers. 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service items stored in unclean containers. Increase cleaning frequency of containers. 4-903.11(A) and (C); Core; A) Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location;
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.
majorCode Observation: An irreversible temperature measuring device was not available to check the high temp dish machine. 4-302.13Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: An irreversible temperature measuring device was not available to check the high temp dish machine. 4-302.13; Priority Foundation; (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf A verification for correction is needed by 2/25/24.
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.
Observation; the surfaces of the interior of the refrigeration equipment; ice machine; in and around installed equipment on the production line have heavy accumulation of debris.4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Flies were present inside of the facility at the time of inspection. Keep food and ingredients covered as much as possible. Clean surfaces; prep. areas; utensils; and equipment frequently of food crumbs and spills. Keep doors and service windows closed during slow periods of business. Pressure wash dumpster pad to remove spilled grease from adjacent restaurants. Keep outside dumpster doors and lids closed as much as possible.
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.