4-601.11; Core; Gasket on walk-in cooler with black residue; bottom and outsides of make line coolers with food debris and food splatter. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas 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 6-301.12 Hand Drying ProvisionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision; Priority Foundation; No paper towels available at handsink next to three compartment sink in prep area. Provide paper towels or approved alternative for hand drying at each handsink. Paper towels added to this sink 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.
minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Rinse sink and backsplash area of three compartment sink soiled with food debris and greasy residue buildup. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Clean sink before next use.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Container of sanitizer solution with wiping cloth and cup of sanitizer for frosty mixer stored on counter next to ice bin. If these were to fall or be knocked over the sanitizer solutions would go into the ice bin. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Solutions moved to lower shelf with no food items or exposed single-service items.
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.
notedCode 3-305.11 Boxes of food stock stored on floor in walk in cooler. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Boxes of food stock stored on floor in walk in cooler. Store food in a clean; dry location; not exposed to contamination. Keep 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.
notedCode 4-903.11(A)(C) Plastic lids for drink cups stored on soda dispenser screen. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Plastic lids for drink cups stored on soda dispenser screen. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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.
4-601.11 Food/soil debris in bottom of tall reach in freezer and shelving of raw hamburger cooler to left of grill. Non-food contact services shall be clean to sight and touch.
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.
4-901.11; Core; Observed clean inverted steel food containers stacked very wet on shelf at wares sink. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.