notedCode 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; Many stacks of single service cups were stored out of protective barrier.- Single service items shall be stored where they are not exposed to splash and be kept in original packaging/barrier to keep from contamination.- Please do not overstack cups and find a way to protect lids
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; Facility does not have a thermometer for the high temp dish machine available.- Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible.- Not corrected; please obtain a thermometer by July 16th; 2026
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 is needed in some of the cabinets throughout; mainly at drive thru area.- Equipment shall be kept clean to prevent accumulation of soils.- Please clean 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.
6-301.11; Priority Foundation; There was no soap at drive thru handsink.- All handsinks shall be provided with hand cleaning liquid; powder; or bar soap.- CDI; soap was refilled at sink.
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.
notedCode 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; Many stacks of single service cups were stored out of protective barrier. Some plastic lids that are directly beside of syrup pumping area have a lot of syrup splash on them.- Single service items shall be stored where they are not exposed to splash and be kept in original packaging/barrier to keep from contamination.- Please do not overstack cups and find a way to protect lids
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; Gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
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; Observed a couple places in back kitchen where tiles are missing near walls.- Physical facilities shall be in good repair.- Please replace 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.
2-301.14; Priority - Observed food employee enter from outside to start work and did not wash hands before handling equipment and utensils...Food service employees shall wash hands before starting work; after contaminating hands in any way; after using the restroom; etc...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.
5-202.12; Core - Hot water did not exceed 87F at left bathroom handsink...Hot water of at least 100F is required at every handsink...Increase hot water to at least 100F at bathroom handsink. 6-301.14; Core - No handwashing sign was posted at right bathroom handsink used by employees...A handwashing sign instructing food employees to wash their hands shall be posted at every handsink used by food employees...Post required handwashing sign.
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.
4-204.112 (B); Core - Two refrigerators had sensors that measure air temperature of units but recording data on tablet was not functioning properly during inspection to provide air temperatures of units (no indicating thermometers located in refrigerators)...Mechanical refrigerators shall have a thermometer located in warmest part of unit or a recording thermometer can be used but must be working properly...Provide indicating thermometers in refrigerators where recording data is not available. Air temperature shall be 41F or less.
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.
3-302.12; Core - Some bottles of sauces and toppings were not labeled...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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Some live fruit flies and house flies were in front prep area; back kitchen and seating areas (back door was open for most of the inspection)...The premises shall be free of insects...Rid the premises of flies using approved pest control methods for commercial 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 - A few moist wiping cloths were on counter tops; and at least one moist cloth was on counter top in sanitizer container with little sanitizer solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist wiping cloths as stated above or in soiled laundry 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.
4-903.11 (A); (B); and (D); Core - Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored to allow air-drying...Separate stacked containers and completely air dry before stacking.
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 4-903.11(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 - Many stacks of disposable cups were sticking far out of dispensers and drinking top rims of cups were unprotected. A live house fly flew into stack of plastic beverage lids stored in plastic sleeve...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. Discard lids where house fly had flown.
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.
4-101.19; Observed wet cloth lining shelf under containers of toppings; and paper was lining shelf with bottles of sauces/toppings...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cloth and paper lining from shelves. Consider using nonabsorbent sheet pans under containers of food items. 4-501.11; Core - A few upright refrigerators had several peeling/rusty shelf edges...Food service equipment shall be kept in good repair...Replace damaged shelves. 4-502.11 (A) and (C) - A food containers and several containers lids were cracked/damaged...Food service equipment shall be kept in good repair...Discard damaged items.
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 refrigerator/freezer interiors; exteriors of syrup and powder storage containers/lids; counters under beverage machines...Equipment nonfood contact sufaces 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.
6-501.11; Core - Handsink faucet handle by sandwich area was loose...Physical facilities shall be kept in good repair...Resecure loose faucet handles. 6-501.12; Core - Some floor surfaces under cabinets/prep area and walls behind kitchen sink were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of 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.
3-304.14; Core - A few moist wiping cloths were on counter tops. One moist cloth was on counter top in sanitizer container with little sanitizer solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist wiping cloths as stated above or in soiled laundry 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.
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 - Many stacks of disposable cups were sticking far out of dispensers and top rims were unprotected. Some cup lids were in soiled holders and a few lids were soiled/splattered. Some large coffee filters were not covered...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. Discard soiled cup lids and clean the soiled lid holders. Keep coffee filters in covered container/original bag.
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 - At least one upright refrigerator had several peeling/rusty shelf edges; and a few refrigerator door gaskets were warped...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged refrigerator shelves and door gaskets.
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 refrigerator interiors and some laminate cabinets/drawers...Equipment nonfood contact sufaces 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.
5-501.111; Core - Trash dumpster had one broken off lid and the other lid was badly cracked. Cardboard dumpster had one lid that was bent in middle and not completely covering top...Trash and recycling receptacles shall be kept in good repair...Replace damaged dumpster lids so they are tight-fitting.
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 - Pitcher rinse sink had clogged drain. Handsink faucet handle by sandwich area was loose; and faucet by sink in back kitchen was wobbly...Physical facilities shall be kept in good repair...Unclog the clogged sink; and resecure loose/wobbly faucets. ; 6-501.12; Core - Some ceiling kitchen area grates/slats were dusty...Physical facilities shall be kept clean...Increase ceiling grate cleaning frequency.
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.