5-205.11(A); Priority Foundation; Handsink was blocked by a mop bucket.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.; CDI; bucket was moved from 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 - Several stacks of disposable cups were unprotected or sticking out of dispensers...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside approved dispensers (not sticking out) or inverted and in their original plastic 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.
4-501.12; Core; The cutting boards have heavy dark scratches on them.- Cutting boards that are no longer easily cleanable do to use or damage shall be resurfaced or replaced.- Please replace or resurface cutting boards.
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 - Equipment such as the sides of hot holding units; the wheels on units; the crevices in multiple equipment; and shelving throughout have buildup of residue.- Equipment nonfood contact surfaces shall be kept clean.- Increase frequency and do more detailed 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.
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 - Equipment such as the sides of hot holding units; the wheels on units; the crevices in multiple equipment; and shelving throughout have buildup of residue.- Equipment nonfood contact surfaces shall be kept clean.- Increase frequency and do more detailed 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.
6-501.12; Core - Flooring; walls and floor drains/drain pipes were soiled in some areas; mostly underneath or behind equipment.- Physical facilities shall be kept clean.- Please clean facility. 6-501.11; Core - Several floor tiles were missing/damaged under reheating equipment; and small holes were in walls. Caulk was moldy/damaged by sinks and walls in kitchen.- Physical facilities shall be kept in good repair...Replace/repair damaged tiles and caulk; seal wall holes
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 - Equipment such as the sides of hot holding units; the wheels on units; the crevices in multiple equipment; and shelving throughout have buildup of residue.- Equipment nonfood contact surfaces shall be kept clean.- Increase frequency and do more detailed 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.
6-501.11; Core - Several floor tiles were missing/damaged under reheating equipment; and small holes were in walls. Caulk was moldy/damaged by sinks and walls in kitchen.- Physical facilities shall be kept in good repair...Replace/repair damaged tiles and caulk; seal wall holes 6-501.12; Core - Flooring; walls and floor drains/drain pipes were soiled in some areas; mostly underneath or behind equipment.- Physical facilities shall be kept clean.- Please clean facility.
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.
4-601.11 (A); Priority Foundation; Observed multiple utensils and one metal pan that were deemed clean with food debris still on them.- Equipment food contact surfaces shall be clean to sight and touch.- CDI; items were moved to be washed. 4-602.11; Core; The drink nozzles at drive thru had black residue buildup inside of them.- In equipment such as drink nozzles or ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the nozzles and do so more frequently.
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 4-903.11(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 stacks of disposable cups were unprotected or sticking out of dispensers...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside approved dispensers (not sticking out) or inverted and in their original plastic 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.
4-501.12; Core; The cutting boards have heavy dark scratches on them.- Cutting boards that are no longer easily cleanable do to use or damage shall be resurfaced or replaced.- Please replace or resurface cutting boards.
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.
2-102.12; 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.
4-501.114; Priority - Quaternary ammonium (QA) sanitizer in 3rd sanitizing compartment of 3-comp sink (with utensil inside sanitizer) was slightly less than 200 ppm (minimum required for type of QA sanitizer used)...QA sanitizer shall be 200-400 ppm for type of sanitizer used...CDI by providing correct concentration of QA sanitizer.
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 - Some French fries in pan were below 118-127F (see temperature chart)...After proper reheating or cooking; hot TCS* foods shall be kept at 135F or above or use time as a public health control...CDI by discarding fries before end of 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) (5); Priority - Potato bites that use approved time as a public health control were not time marked showing when they were reheated or when they were to be discarded...TCS* foods using time as a public health control shall be discarded if they are not marked with time they are removed from temperature control or their expiration time...CDI by voluntarily discarding potato bites.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core - (REPEAT) Bottles/shakers of sauces; condiments; seasonings were not labeled with their contents...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.
4-903.11; Core - Some clean food containers were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate clean 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.
4-502.11 (A) and (C); Core - Observed some cracked/damaged utensils; condiment holders; and see-through plexiglass doors...Food service utensils 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - (REPEAT) Three-compartment sink rinse and sanitizing sink interiors were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink 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.
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 soiled wire and solid metal shelving; vent slats on refrigeration units; condiment holders; cracks/crevices around steam table/cold holding center prep area; surfaces under paper wrap holders and above steam tables; sink drainboard undersides; exteriors of three white food bins; their lids and their metal storage frame; splash areas by soda dispensing nozzles in drive through area; metal cabinet interiors under soda machine in dining area...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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.
6-501.18; Core - Men's bathroom urinal undersides were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase urinal 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.
6-501.11; Core - (REPEAT) Mop sink/can wash faucet leaked when water was completely turned off at metal knobs. Ice had accumulated under walk-in freezer evaporator line; and walk-in cooler had unwrapped (not insulated) exposed copper lines. Some baseboard tiles were damaged; and small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair/replace damaged or leaking fixtures above; and seal wall holes. 6-501.12; Core - Some walls; floors and sink drain pipes 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.
3-302.12; Core - Bottles/shakers of sauces; condiments; seasonings were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.; Repeat
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.
4-501.11; Core - Upright freezer had ice accumulation around interior door frames...Equipment components such as doors and seals shall be kept intact and tight...Remove ice from freezer door interiors.
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
4-501.14; Core - Three-compartment sink rinse and sanitizing sink interiors were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.; 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.
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 shelving; vent slats on refrigeration units; condiment holders; cracks/crevices around steam table/cold holding center prep area; beverage dispensing counter top and cabinet shelves below; sink drainboard undersides; exteriors of three white food bins and their metal storage frame...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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.
6-501.11; Core - Some grout was missing between floor tiles and baseboard tiles; and small holes were in walls. Water was accumulated on some ceiling tiles and one light shield due to air conditioning condensation accumulation. Mop sink/can wash faucet was leaking when water was completely turned off at metal knobs; and cold water was not available at this sink. Ice was accumulated under walk-in freezer evaporator lines; and walk-in cooler had unwrapped (not insulated) exposed copper lines...Physical facilities shall be kept in good repair...Repair/replace damaged or leaking fixtures above; and seal wall holes. Provide cold running water at mop sink/can wash faucet.; Repeat 6-501.12; Core - Flooring; walls and floor drains/drain pipes; ceiling tiles were soiled in various areas. Sides/edges of bathroom doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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.
5-202.12; Core - Hot/tempered water at kitchen and bathroom sinks did not exceed 93F...Hot water of at least 100F shall be provided at all handsinks...Increase hot/tempered water to at least 100F at handsinks.
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.
3-501.16(A)(1); Priority - Some French fries in pans were below 135F (see temperature chart)...After proper reheating or cooking; hot TCS* foods shall be kept at 135F or above or use time as a public health control...CDI by discarding fries before end of 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.
3-302.12; Core - Bottles/shakers of sauces; condiments; seasonings were not labeled with their contents...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.
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 stacks of disposable cups were unprotected or sticking out of dispensers...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside approved dispensers (not sticking out) or inverted and in their original plastic 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 - Some shelves were rusty; and plastic doors on some holding areas were cracked...Food service equipment shall be kept in good repair...Replace damaged items above 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Three-compartment sink rinse and sanitizing sink interiors were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink 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.
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 shelving; vent slats on refrigeration units; areas above steam table (splash areas); condiment holders; cracks/crevices around steam table/cold holding center prep area...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items 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 - One dumpster top lid was damaged/cracked...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster lid.
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 floor tiles were missing/damaged under reheating equipment; and small holes were in walls. Caulk was moldy/damaged by sinks and walls in kitchen. Mop sink/can wash faucet was leaking when water was completely turned off at metal knobs. Toilet in men's bathroom was stopped up...Physical facilities shall be kept in good repair...Replace/repair damaged tiles and caulk; seal wall holes and repair faucet leaks. Unstop men's bathroom toilet.; 6-501.12; Core - Flooring; walls and floor drains/drain pipes were soiled in some areas. Wet toilet paper was piled on floor by toilet in men's bathroom...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above; and remove toilet paper from bathroom floor.
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; The cups up at the cashier station are piled up very high over the protective barrier.- Single service items shall be kept in the original protective package or stored by other means to prevent contamination.- Please do not overstack the cups.
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 walk in freezer has a lot of ice buildup that has dripped down the equipment.- Equipment shall be maintained in a good state of repair and condition.- Please repair the freezer so it is not dripping.
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.
4-602.13; Core; The gaskets throughout have food debris buildup inside them. Especially the one in the stand up freezer.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the 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; There is a decent sized hole in the wall under the drive thru window.- Physical facilities shall be maintained in good repair.- Please repair the hole.
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.