Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee personal food stored on same shelf as facility items in tall reach-in cooler. PIC stated that the container that was previously used to store employee food broke and a new container has already been ordered and will be arriving today. Lockers or other suitable facilities shall be used for the orderly storage of employee possessions. CDI- Employee food was relocated to bottom shelf of reach-in cooler.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility has a variance to store packaged pumpkin cream cheese muffins (unopened) up to 2 days between 73.76F-76.64F. Today; EHS did not observe a time stamp/datemark on the containers of muffins that were held at room temperature- PIC stated that these unopened containers were pulled yesterday (Thursday). The food shall be marked or otherwise identified to indicate the time that the food is removed from temperature control. CDI- Time stamp was allowed to be added to the packages.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core; Clean utensils were stored in a container of standing water and in a container that had collected debris on the clean dish rack in the warewashing area. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. CDI- Containers and utensils were taken to the warewashing area to be re-cleaned and sanitized.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Neither of the shift leaders on duty are certified as food protection managers. The person in charge shall be certified as a food protection manager through an accredited program. The manager and other shift leaders are certified food protection managers through ServSafe.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A box with containers of oatmilk is stored directly on the floor. Food shall be stored at least six inches above the floor. Store all food on shelving/pallets/dollies.
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.
3-304.14; Core; Wiping cloths in the red sanitizer bucket are hanging off of the sides. Damp/wet wiping cloths shall be stored completely submerged in sanitizer when not in use. Ensure wiping cloths that are stored in sanitizer are completely submerged.
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; Boxes of 16oz and 20oz cups are stored directly on the floor. Single service/use articles shall be stored at least six inches above the floor. Ensure all boxes are stored on shelving/pallets/dollies.
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; The push knob at the barista utensil sink fully detaches. All equipment shall be maintained in good repair. Repair knob on faucet.
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; The insides of the cabinets (the trashcan/sink) under the menu boards need wiping down due to food splash and grit; and the back of the monitors as well as cash register equipment needs wiping down in the drive thru area. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. **Points decreased due to major improvement in cleaning.
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.