notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) The follow surfaces are soiled and shall be cleaned: clam shell grill; clam shell holder on make line; make line counters; and exterior surfaces of make line equipment. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.***REPEAT VIOLATION***
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors along cookline; under equipment; and inside the walk in cooler and walk freezer are soiled with food debris and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Review cleaning frequency and adjust as necessary.***REPEAT VIOLATION***
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 4-602.11 Equipment Food-Contact Surfaces and Utensils. The ice shoot of the drive thru beverage dispenser is soiled with brown and pink organic build up. (4) In EQUIPMENT such as ice bins enclosed components of EQUIPMENT such as ice makers and beverage dispensersCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils. The ice shoot of the drive thru beverage dispenser is soiled with brown and pink organic build up. (4) In EQUIPMENT such as ice bins enclosed components of EQUIPMENT such as ice makers and beverage dispensers; equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. The PIC had employee clean and sanitize the ice shoot.***CORRECTED DURING INSPECTION (CDI)*** 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The sanitizing solution in the sanitizing basin of the three compartment sink measured below the required concentration when tested. Maintain sanitizer at correct concentrations when being used to sanitize. The PIC remade and tested the sanitizing solution to the required concentration. ***(CDI)***
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 3-501.16 (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) Several food items in the drive thru open top prep unit were cold held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. The PIC stated that the unit was not turned on at opening and needed to drop in temp to maintain food items at or below 41F. All food items were placed on an ice bath to rapidly cool to below 41F. ***CDI***
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 4-501.116 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Sanitizing solution along cookline measured below the required concentration when tested. The PIC had an employee remake the solution. PIC nor the employee tested soultion after remake. EHS tested the solution which remained below the required concentration. It was determined that air was in the sanitizing solution line. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. PIC bled the line to clear air bubbles. EHS tested the sanitizing solution; and it measured at the required concentration. EHS also reminded PIC to test the sanitizing solution at every make to ensure proper concentration level.***CDI***
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 4-602.13 Nonfood Contact Surfaces (C) The beverage dispenser undercarriageCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The beverage dispenser undercarriage; reach in cooler and heat cabinet interior; reach in cooler and heat cabinet gaskets; and stainless steel work tops are soiled with food debris and residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. ***REPEAT VIOALTION***
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors along cookline; under equipment; and inside the walk in cooler and walk freezer are soiled with food debris and build up. Physical facilities shall be cleaned as often as necessary to keep them clean.***REPEAT VIOLATION***
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 4-101.19 Nonfood-Contact Surfaces (C) Bottom shelf of work top is line with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-101.19 Nonfood-Contact Surfaces (C) Bottom shelf of work top is line with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Remove cardboard.
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 4-602.13 Nonfood Contact Surfaces (C) The hotbox handlesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The hotbox handles; interior; gaskets; and top are soiled with food residue and dust. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. ***REPEAT VIOALTION***
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors along cookline; under equipment; and throughout the establishment are soiled with food debris and build up. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 certified food protection manger was present upon arrival for inspection. The person in charge shall be a certified food protection manger who has shown proficiency of required information through passing a test that is pat of an accredited program. Current PIC is scheduled for ServSafe next week.
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.
3-304.12 (A); Core; Several food scoops in refried beans and ground beef were observed with handles in the food. In-use utensils used on TCS food must be stored with handles above the food and top of the food container. CDI- scoops removed and replaced. No point taken today.
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.
4-903.11 (A); (B); and (D); Core; Numerous clean metal pans were stored on the clean equipment shelf stacked together while wet. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying.
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 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; The handles on hot boxes have old food residue accumulation. The top of the hot box equipment has dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase 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.
2-301.14; Priority; Observed an employee use a sanitizer wiping cloth to clean makeline equipment and fail to wash hands before changing single-use gloves to work with food. Hands shall be washed before donning gloves for working with food. CDI- educational moment with employee and manager. Manager instructed employees to wash hands before retrieving new single-use gloves. Handwashing was observed after this incident.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed boxes of potato fries on the floor of the walk-in freezer. Food shall be stored where it is not exposed to splash; dust; or other contamination and at least 15cm (6 inches) above the floor. CDI- boxes moved to shelf. No point taken
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.
6-501.12; Core; The floor under frying equipment has old food residue and debris. Some debris observed near the back door along the wall. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of this 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.
3-501.16(A)(1) ; Priority; Two containers of refried beans in the bottom of the hot box were observed holding between 122 - 130F. TCS foods shall be held hot at 135F or higher. CDI- beans were voluntarily discarded at the direction of the manager.
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.
6-501.12; Core; The floor near the back door along the wall is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of this area. Cleaning has improved since previous inspection. Full point not taken.
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.
3-302.12; Core; A salt shaker and a shaker of taco spice were observed without labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- labels added. No point taken today.
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.
4-903.11(A); (B) and (D); Core; Several metal pans observed stacked wet and on their sides allowing water to pool inside the container. Clean equipment shall be stored in a self-draining position that allows air drying. Utilize drying racks to separate equipment for drying. Manager to work with employees on making space for this purpose.
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 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; The metal compartments above the makeline holding single-service paper bags and food wrapping have an accumulation of food residue. Single-service articles shall be stored in a clean; dry location and where they are not exposed to contamination. Clean the upper portion of these compartments. All other storage areas observed clean. No point taken today.
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 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; Food residue observed on the clam shell grill and on the interior of metal compartments holding single-service articles. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Increase cleaning frequency of these areas.
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; Floors have food debris; grease or residue under the equipment along the walls and under dry storage area shelving. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of these areas.
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.