4-601.11(A); Priority Foundation; Observed a couple plastic containers that have baked on buildup inside them that needs to be cleaned.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be soaked and 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.
notedCode 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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to cooler locations. PIC showed paper that shows they have put multiple repairs in for this cooler and it still has not fixed the issue. Last visit was on 2/22/26.
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; Observed wet stacking of many metal pans.- Once cleaned and sanitized; equipment shall be stored in a position that allows for air drying.- Please find a method to prevent wet 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.
4-501.11; Core; One freezer had a torn gasket.- Equipment components such as doors and seals shall be kept intact and tight.- Please have gasket replaced.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods were above 41F (...Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods.
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; Observed wet stacking of many metal pans.- Once cleaned and sanitized; equipment shall be stored in a position that allows for air drying.- Please find a method to prevent wet 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.
4-501.11; Core; One freezer had a torn gasket.- Equipment components such as doors and seals shall be kept intact and tight.- Please have gasket replaced.
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; More detailed cleaning is needed on equipment throughout.- Equipment nonfood contact surfaces shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please detail clean equipment 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.
6-501.11; Core; Tiles throughout facility were missing and filled with water.- Physical facilities shall be kept in good repair.- Please repair 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.
3-302.11(A)(1); Priority - In walk-in cooler; observed bag of cooked chopped hamburgers inside an open box with raw hamburger meat...Foods shall be stored according to final cook temperature and to prevent cross contamination...CDI by removing bag of cooked hamburger from box with raw hamburger.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-403.11 (C);(D); Priority - (REPEAT) Pre-cooked frozen sausage patties were reheated to 105-111F to hot hold...Commercially packaged precooked TCS* foods such as frozen sausage patties shall be reheated to 135F throughout entire product before hot holding...CDI by continuing to reheat sausage patties to 180F on grill top.
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.
3-501.16 (A) (1); Priority - (REPEAT) Several hot TCS* foods were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above until served...CDI by reheating or voluntarily discarding foods at incorrect temperatures.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Observed unlabeled container of sanitizer by grill line and another blue bucket marked "water"; but PIC stated it had a cleaner in it...Working containers of chemicals; sanitizers; etc. shall be labeled with their common names...CDI by labeling sanitizer and discarding liquid in blue bucket.
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 - (REPEAT) Several wire shelves were peeling and worn...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved equipment. 4-502.11(A) and (C); Core - (REPEAT) Some containers lids were cracked/damaged...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) Sanitizing sink of 3-comp sink had soiled/grease build-up....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 shelves; refrigerator/freezer interiors; refrigerator exterior vents and condenser coils; condiment storage containers; cabinets under beverage self-service counter; exteriors of cooking/hot holding equipment (including cracks/crevices)...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.
6-501.11; Core - Men's bathroom toilet stall partition was detached from wall; and a few holes were in walls. Caulk was missing/peeling in corners of vent hoods above cooking lines...Physical facilities shall be kept in good repair...Repair/resecure damaged toilet stall partition; seal wall holes; and replace damaged/missing caulk where needed.
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 - No paper towels were available at men's bathroom sink...Each handwashing sink or group of two adjacent handwashing sinks shall be provided with paper towels or other approved hand drying device...CDI by providing paper towels. 6-301.11; Priority Foundation - Very little soap was available at men's bathroom sink (soap ran out after a few pumps)...Soap shall be provided at each handsink...CDI by providing soap 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.
3-403.11 (A);(D); Priority - Chili in front Cayenne reheating unit was 80F (in middle) to 200F (on outer parts of chili) after reheating for almost 1.5 hours (start time at 7:30 am--written on lid--and temperature checked at 8:52 am). At 9:13 am; after stirring various times; chili was 136F (in middle) to 201F (outer parts)...In house reheated TCS* foods shall be reheated to 165F throughout entire product within 2 hours...CDI by rapidly reheating chili to 165F by batches in microwave oven...NOTE: Cayenne heating unit may not be sufficient for rapid reheating of a large volume of chili. Review manufacturer's instructions and specifications on what this unit has been manufactured to do. If it is not approved to reheat TCS* foods rapidly and/or if is not properly reheating after tracking time and temperature over 2 hours; an alternative rapid reheating method must be used.
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.
3-501.16 (A) (1); Priority - One egg patty in hot holding drawer was at 127F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above until served...CDI by voluntarily discarding egg patty.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods were above 41F (raw shell eggs; cut lettuce salads--see temperature chart)...Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods.
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
4-301.11; Priority Foundation - Sandwich refrigerated make line unit had air temperature of around 50F at beginning of inspection; and raw shell eggs were at 56F inside this unit. Towards end of inspection; air temperature was 35F...Equipment for cooling and cold holding shall be sufficient in number and capacity to maintain TCS* foods at proper temperatures...CDI by removing shell eggs from this unit and properly refrigerating. Do not place TCS* foods in this unit (unless on time as a public health control) until it is repaired/maintained to consistently keep TCS* foods at 41F 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Observed several live flies in dining area...The premises shall be maintained free of insects...Rid facility of flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
2-402.11; Core - A few food employees had no effective hair restraints while preparing food...FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct employees to wear required hair restraints. 2-303.11; Core - At least one food employee had a dangling bracelet on her wrist...Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry on their hands and arms...Remove all jewelry except for a plain ring.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14(B); Core - Quaternary ammonium (QA) sanitizer in two wiping cloth containers was less than 200 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing wiping cloth 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 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 - A few stacks of disposable cups were sticking far out of dispenser by cash register counter...Single service disposable food/beverage containers and items shall be protected from contamination...Keep cups in approved dispensers 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 - Several wire shelves were peeling and worn. A few refrigerator/drawer gaskets were torn/damaged...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and drawer gasket with similar approved equipment. 4-502.11(A) and (C); Core - A container and lid were cracked/damaged...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.
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 wire and solid metal shelves; refrigerator/freezer iinteriors and door gaskets; refrigerated drawers; refrigerator exterior vents and condenser coils; unused drawers; condiment storage containers (with many old sticker residues); bacon oven interiors; cabinets under beverage self-service counter; exteriors of cooking/hot holding equipment (including cracks/crevices)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old sticky residues where needed.
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 - Left trash dumpster had liquid stains/streaks under/around it; showing it had been leaking...Trash and recycling receptacles shall be kept in good repair...Replace leaking trash dumpster. 5-501.113(B); Core - Trash dumpsters had open side doors...Outside trash/recycling receptacles shall have tight fitting lids and doors...Keep dumpster doors closed when not in use.
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 - Mop sink/can wash faucet had leaking hot water faucet knob (plastic glove was used to keep it from spraying water); and vacuum breaker top cover was missing...Physical facilities shall be kept in good repair..Repair faucet leak and replace vacuum breaker top. 6-501.12; Core - Ventilation hoods and filters above cooking/frying equipment were soiled and/or had grease accumulation. Floor corners and some wall corners were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Observed some live flies in kitchen and dining areas...The premises shall be maintained free of insects...Rid facility of flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-304.15 (A); Priority - Observed worker crack several shell eggs with gloved hands and proceeded to handle clean utensils with contaminated gloves...If used; single use gloves shall be used for only one task such as working with raw animal foods or ready-to-eat foods; used for no other purpose and discarded when soiled or damaged...CDI by having worker discard contaminated gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Many egg patties were below 135F in hot holding unit (see food temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F throughout entire product until served...CDI by voluntarily discarding patties out of temperature.
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.
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 - Several cold TCS* foods (not on time control) were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be maintained at 41F or less...CDI by properly refrigerating foods.
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; Priority Foundation - Pans of cut lettuce and tomatoes on top make line using time as a public health control were not labeled with their time when placed on line...TCS* foods using time as a public health control shall be labeled with time they were placed on time control or time that is 4 hours past the time placed on time control...CDI by placing foods back in walk-in cooler since they had just been placed on make line top.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Main make line top and bottom and refrigerator to left of grill line had air temperatures of 50-53F...Equipmnet for cooling and cold holding shall be sufficient in number and capacity to maintain TCS* foods at proper temperatures...CDI by removing TCS* foods from these units. Do not place TCS* foods in these units (unless on time as a public health control) until they are repaired/maintained to keep TCS* foods at 41F or less.
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 - No thermometer was in refrigerated drawers...In mechanical refrigerators; a thermometer shall be located in warmest part of unit or on exterior...CDI by placing thermometer in unit.
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 - Box of napkins was on floor in storage area. Some stacks of disposable cups were unprotected...Single service disposable food/beverage containers and items shall be protected from contamination and stored at least 6 inches above floor...Elevate napkins 6 inches above floor; and keep cups in approved dispensers 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 - Several wire shelves were peeling and worn. One refrigerated drawer gasket had come off drawer...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and drawer gasket with similar approved equipment.; 4-502.11(A) and (C); Core - Several container lids were cracked...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 - Sanitizing sink of 3-comp sink had soiled/grease build-up....Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp snk 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 wire and solid metal shelves; refrigerator interiors; door gaskets; refrigerated drawers; refrigerator exterior vents and condenser coils; unused drawers; condiment storage containers (with many old sticker residues); bacon oven interiors; walk-in freezer dunnage racks; cabinets under beverage self-service counter; exteriors of cooking/hot holding equipment (including cracks/crevices)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old sticky residues where needed.
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 - Observed significant scattered trash and cardboard on ground by outside dumpsters...Refuse/recycling dumpster enclosures shall be maintained clean and free of unnecessary items...Remove trash and cardboard and properly dispose of it.
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 - Ventilation hoods and filters above cooking/frying equipment were soiled and/or had grease accumulation...Physical facilities shall be kept clean...Increase cleaning frequency of equipment/fixtures above.; 6-501.11; Core - Men's bathroom metal toilet partition was loose/damaged...Physical facilities shall be kept in good repair...Resecure toilet partition.
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 PIC does not have a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
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.
6-301.12; Priority Foundation; Paper towels were not available at the back handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels. CDI- paper towels were provided.
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; Raw hamburger in the meat well on the line was holding at 51F. Cold TCS foods shall be 41 F or colder. CDI- hamburger was placed on ice and moved to the walk-in freezer to rapidly cool.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A container of lemonade was uncovered on the countertop at the drive through station. A box of beans was observed on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust or other contamination; and shall be at least 6 inches above the floor.
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.
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; [Repeat] Boxes of single-service cups found on the floor in the back storage area. Single-service and Single-use articles shall be stored at least 6 inches above the floor. Remove boxes from the floor.
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] Several pieces of equipment observed broken ( cooler drawers next to front register; cooler drawers along the make line; the cold well for storing raw hamburgers; oven used for baked potatoes; lemonade machine). Equipment shall be maintained in a state of good repair and condition. Have these items repaired.
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; [Repeat] Debris present along the gaskets of the coolers and inside of the cooler drawers. 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.
5-501.115; Core; [Repeat] Several empty cardboard boxes; a broken vacuum and other debris found stored on the ground around the dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Clean this area up.
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.