4-903.11(A); (B) and (D); Core; Wet stacking of steel containers. Clean dishes above three compartment sink observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying. No points taken on previous 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.
4-501.11 Walk in cooler door has over one inch gap at bottom of door (no gasket). Maintain equipment in 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.
4-903.11(A); (B) and (D); Core; Some minor wet stacking of a few steel containers over 3 compartment sink. Clean dishes above three compartment sink observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying. No points taken.
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 Walk in cooler door has an over one inch gap at bottom of door (no gasket). Cooler drawer below fry station has upper gasket torn. Maintain equipment in 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.
4-501.11 Walk in cooler door has an over one inch gap at bottom of door. Reach in cooler by drive thru window has evaporator starting to freeze up. Raw beef cooler by grill not maintaining 41F. Maintain equipment in 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.
3-501.16 (A) (2) and (B) Raw burgers in cold hold unit by grill are above 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Keep in walk in cooler or alternative cooler until repaired.
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 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; Cold Holding (P) All temperature control for safety foods; such as lettuce; tomato; cheeses; sour cream; half and half; inside make unit at prep line were observed between 43-45 F (see temperature chart). Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC supplied ice to product upon discovery. Inspector advised PIC to adjust the temperature of the unit to lower setting and have unit assessed to ensure unit is maintaining internal food temperatures at 41 F or less at all times.
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 7-201.11 Separation - Storage (P) Chemical spray bottle stored on drainboard of three compartment sinkChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Chemical spray bottle stored on drainboard of three compartment sink; next to sanitizing compartment; that used for storing clean dishes. Chemical spray bottle stored directly next to plastic wrap in back prep area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - PIC immediately relocated these items to proper chemical storage area.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-304.14(B) Sanitizer bucket at cook line observed at 0 ppm (quaternary ammonia). Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - PIC immediately discarded contents and refilled with sanitizer at proper concentration.
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 5-205.15 Pipes underneath ice machine are detachedWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Pipes underneath ice machine are detached; therefore water draining out of machine is causing standing water on floors; as water is not going into floor drain. Plumbing fixtures shall be maintained in good repair. Half points deducted due to the fact that the previous violation has been corrected.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.115 Large accumulation of cardboard boxes on ground of dumpster enclosure. Storage areas and enclosures for refuse shall be maintained free of unnecessary items and kept clean.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; One spray bottle of GooGone stored on shelving with clean dishes and above food prep area. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; etc. Corrected During Inspection - PIC immediately removed this item stored in proper location.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-501.11; Core; Reach in freezer at cook line is not in working order at the time of inspection. Equipment shall be maintained in good repair and proper adjustment.; 4-202.11; Priority Foundation; Several food storage containers observed with chipped and cracked edges. Multiuse food contact surfaces shall be smooth; free of breaks or creacks; and free of sharp corners and crevices. Corrected During Inspection - PIC voluntarily discarded these 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.
5-205.15; Core; Wash compartment of three compartment sink is leaking into overflowing container underneath that is causing standing water over all floors throughout facility. Plumbing fixtures shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.115; Core; Large accumulation of litter and cardboard boxes on ground of dumpster enclosure. Storage areas and enclosures for refuse shall be maintained free of unneccesary items and kept clean.
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.
6-501.12; Core; Standing water building up on floors throughout due to leak in wash compartment of three compartment sink. Physical facilities shall be maintained as clean. No points deducted as dust build up on ceiling from previous inspection has been cleaned.
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.
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; Upon arrival for inspection; diced chicken was observed on counter top at 68 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - This was immediately discarded upon discovery.
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.
4-903.11(A); (B) and (D); Core; Clean dishes above three compartment sink observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility did not have a sanitizer test kit for quaternary ammonia at the time of inspection. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Corrected During Inspection - Test kit was provided and PIC will order additional test kits.
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; Reach in freezer at cook line has food debris and ice build up on bottom of unit. Main hood system has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Large accumulation of litter and cardboard boxes on ground of dumpster enclosure. Storage areas and enclosures for refuse shall be maintained free of unneccesary items and kept clean.
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.
6-501.12; Core; Dust build up on ceiling in back storage area surrouding air return vents. Physical facilities shall be maintained as 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.
6-301.12; Priority Foundation; Paper towels were not provided at handsink at cook line. Each handwashing sink shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels that were missing paper towels.; 5-205.11; Priority Foundation; Water pitcher observed stored in the handwashing sink basin next to ice machine. Handwashing sinks shall be maintained so that it is accessible for employee use. Handwashing sinks may not be used for purposes other than handwashing. Corrected During Inspection - PIC removed this item from basin.
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.
4-602.13; Core; Reach in freezer at cook line has food debris and ice build up on bottom of unit. Main hood system has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Unused equipment stored in dumpster corral. Storage areas and enclosures for refuse shall be maintained free of unneccesary items and kept clean.
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.
6-501.12; Core; Excessive ice build up observed on floors of walk in freezer at time of inspection. Physical facilities shall be maintained clean. 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.