5-202.12; Core - (REPEAT) Hot/tempered water at right bathroom handsink did not exceed 75F after running a few minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot/tempered water to at least 100F at bathroom sinks.
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 - (REPEAT) Many stacks of disposable cups were sticking out of metal tube dispensers (top drinking rims were unprotected)...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside dispensers or in their original sleeves pulled up to rims of top cups on stacks.
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.
6-501.11; Core; Caulking around the faucet in cold bar area and the sink around hot bar area are in need of repair.- Physical facilities shall be in good repair and condition.- Please recaulk items listed
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 - (REPEAT) Hot/tempered water at right bathroom handsink did not exceed 75F after running a few minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot/tempered water to at least 100F at bathroom sinks. 5-205.11 (B); Priority Foundation - Back kitchen handsink had a chemical spray bottle hanging over adjacent splash guard...A handwashing sink may not be used for purposes other than handwashing...CDI by removing chemical spray bottle from splash guard.
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; Core - (REPEAT) Indicating thermometer in one sandwich refrigerator was broken...Mechanical refrigerators shall have a thermometer located in warmest part of unit...Place thermometer accurate to plus or minus 3 degrees in this unit. 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.
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 - (REPEAT) Many stacks of disposable cups were sticking out of metal tube dispensers (top drinking rims were unprotected)...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside dispensers or in their original sleeves pulled up to rims of top cups on stacks.
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 - (REPEAT) A few front area refrigerator door gaskets were torn. At least one refrigerator had peeling shelves...Food service equipment shall be kept in good repair; and doors and seals shall be kept intact and tight...Replace torn door gaskets and shelves with similar approved equipment
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 - (REPEAT) Observed some soiled cabinet interiors and milk/coffee refrigerator interiors. Old stickers were sticking to interiors of at least one refrigerator...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove all old stickers/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.
5-501.115; Core - Many old cardboard boxes and trash were on ground by outside dumpsters...Trash/recycling enclosure areas shall be kept clean and free of unnecessary items...Remove items above and properly dispose of them.
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 - One sink faucet in front service area was loose/wobbly...Physical facilities shall be kept in good repair...Resecure loose faucet. 6-501.12; Core - (REPEAT) Flooring under and around cabinets and kitchen 3-comp sink floor drain and pipes were all soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. For classes and exams for certified food protection managers; go to ServSafe.com or raisethegrade.com; Repeat
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.
2-301.14; Priority - Observed one employee come in from outside to start work and proceeded to prepare beverages without washing hands first. Another employee handled cash from customer and proceeded to handle clean utensils/disposable beverage items without washing hands...Before starting work in kitchen and after contaminating hands in any way; hands shall be washed...CDI by informing PIC of requirement and having workers wash hands.; Corrected 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.
5-202.12; Core - Hot/tempered water at right bathroom handsink did not exceed 75F after running a few minutes...Hot water of at least 100F shall be provided at all handsinks...Increase hot/tempered water to at least 100F at bathroom sinks.; Repeat 6-301.14; Core - Handwashing sign was missing at one front handsink...A sign that notifies food employees to wash their hands shall be posted at all handsinks used by employees...Post required handwashing sign at handsink.
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.
3-501.14; Priority - Sweet cream in several pitchers was at 41-46F in front reach-in refrigerator (temperature taken 3:55 pm). PIC stated cream and milk were mixed in the morning with 6:00 am time stamp; so cream was cooling about 10 hours and was still not at 41F in many parts of pitchers...Cold TCS* foods shall be cooled from room temperature preparation to 41F or less within 4 hours...CDI by placing pitchers of cream in freezer for faster cooling.; Corrected During Inspection
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Sweet cream mixed in large pitchers from the morning did not cool fast enough to meet time-temperature cooling parameters (must cool to 41F within 4 hours after mixing/preparation). More than 4 hours after cream was mixed; sweet cream in pitchers was still 42-46F...TCS* foods shall be cooling using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; rapid cooling equipment (freezer); arranging in equipment to provide maximum heat transfer; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by placing pitchers of cream in freezer for faster cooling. Use calibrated thermometer to check milk and other TCS* foods for proper temperatures.; Repeat; Corrected During Inspection
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.
4-204-112; Core - Indicating thermometer in front open refrigerated display was broken...Mechanical refrigerators shall have a thermometer located in warmest part of unit...Place thermometer accurate to plus or minus 3 degrees in this unit. Air temperature shall be 41F or less. 4-302.12; Priority Foundation - No metal stemmed probe food thermometer was available...A metal stemmed food thermometer shall be provided to check temperatures of foods...Provide required thermometer that is accurate to plus or minus 2 degrees F...Not corrected during inspection.; Corrected During Inspection
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.
3-304.14; Core - Observed small amount of sanitizer (concentration of 150 ppm quaternary ammonium (QA)) in container with wiping cloth that was not covered with sanitizer. Another container of sanitizer was white/cloudy and a moist wiping cloth was on counter top...Moist and soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above in QA sanitizer concentration of 200-400 ppm.
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 beverage containers were stacked while wet. A few containers/pitchers were stored uncovered...Clean equipment/utensils shall be stored in self-draining position that allow air drying and covered or inverted...Separate wet containers so they completely air dry before stacking. Cover or invert clean utensils/containers.
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 out of metal tube dispensers (top drinking rims were unprotected). Some plastic cup lid holders were soiled; and some clean lids were splattered with coffee...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside dispensers or in their original sleeves pulled up to rims of top cups on stacks. Discard soiled cup lids and increase cleaning frequency of their holders.; Repeat
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; Priority Foundation - Facility uses a hot water sanitizing dishwasher; and no heat sensitive strips or maximum registering thermometer was available to check internal hot water sanitizing rinse at dish rack...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide required heat sensitive strips or maximum registering thermometer as stated above...Not corrected during inspection.; Repeat; Verification Required
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 a few soiled cabinet interiors; milk/coffee refrigerator interiors; and metal pastry racks. Old stickers were on racks where sandwiches and other foods were stored...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove all old stickers/residues.; Repeat
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.
6-501.12; Core - Flooring under and around cabinets were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; Repeat
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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.
5-202.12; Core - Hot/tempered water at bathroom sinks reached 73F and 91F respectively...Hot water of at least 100F shall be provided at all handsinks...Increase hot/tempered water to at least 100F at bathroom sinks.
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 - Sweet cream in several pitchers was at 42-45F in refrigerator with air temperature of 35F (PIC stated the cream and milk were mixed in the morning)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing pitchers of cream in freezer for faster cooling.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Sweet cream mixed in large pitchers from the morning did not cool fast enough to meet time-temperature cooling parameters (must cool to 41F within 4 hours after mixing/preparation). More than 4 hours after cream was mixed; sweet cream in pitchers was still 42-45F...TCS* foods shall be cooling using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; rapid cooling equipment (freezer); arranging in equipment to provide maximum heat transfer; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by placing pitchers of cream in freezer.
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 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 - Several boxes of disposable single service cups were stored on floor in back storage. Several stacks of cups were sticking out of metal tube dispensers (top rims were unprotected)...Single service disposable food/beverage containers shall be stored at least 6 inches above floor and protected from contamination...Elevate boxes of cups above the floor 6 inches; and keep cups down inside dispensers or in their original sleeves pulled up to rims of top cups on stacks.
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 - Right door gasket on upright 2-door refrigerator was torn...Equipment components such as doors; seals; hinges shall be kept intact and tight...Replace torn door gasket.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation - Facility uses a hot water sanitizing dishwasher; and no heat sensitive strips or maximum registering thermometer was available to check internal hot water sanitizing rinse at dish rack...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide required heat sensitive strips or maximum registering thermometer as stated above...Not corrected during 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.
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 a few soiled cabinet interiors; milk refrigerator interiors; including fan grates/covers; bottoms and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment 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.
5-501.115; Core - Several cardboard boxes; styrofoam and bag of trash were on ground by dumpsters...Trash/recycling enclosure areas shall be kept clean and free of unnecessary items...Remove items above and properly dispose of them.
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 - Several small holes were in kitchen walls...Physical facilities shall be kept in good repair...Seal wall holes.; 6-501.12; Core - Flooring and floor drains were soiled under food/beverage preparation counters and in back areas sink areas...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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The Manager on Duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection. There were some valid certificates on hand but the persons they were issued to were on duty.
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.
6-301.11; Priority Foundation; The handwashing sink near the reach-in freezer and cold hold units did not have any soap at the sink. The handwashing sink on the serving near syrup area did not have any hand soap at the sink. Each handwashing sink must be provided with a supply of hand cleaning liquid; or powder. A return visit will be made to see if the item has been corrected.
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.
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; There were several boxes of single-service items that were stored on the floor. Single-Service items must be stored at least 6 inches above the floor to prevent contamination.
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 dish machine was not working at the time of the inspection. A work order was put in on the machine. The dishes were being washed at the three compartment sink. Equipment must be maintained in a state of 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; There was no Quat strips on hand at the time of the inspection. Provide a valid test kit with a color chart. The strength of the sanitizer needs to be tested. A return visit will be made to see if the item has been corrected.
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; Clean out the bottom of the cold-hold units to remove the milk and other liquids at the bottom of the units. Clean the shelves in the reach-in cold hold units. Clean the gaskets on the cold-hold units. Equipment shall be kept free of an accumulation of Food; residue; and other debris.
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.
5-501.113; Core; The recycle unit did not have any lids. The dumpster doors were open. Receptacles must have tight-fitting lids or doors if kept outside the Food Establishment.
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.