notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures (C) Dining Room smells like mold; musty odor. Some ceiling tiles have visible water damage and black microbial growth. Air vents in the dining room have visible microbial growth. Restore the dining room. . . Raw Hamburger Meat Refrigerator to the left of the grill is not functioning; broken. Freezer under the heat lamp/hot holding chicken nugget area is broken; not in use. 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 Good Repair and Proper Adjustment - Equipment (C) Small under fry-station freezer is broken; not functioning; not in use. Cutting Boards have dark cuts that can no longer be cleaned. Manager is bringing the new metal "cutting boards" to replace the existing long cutting boards on the refrigerator.
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) Raw Meat Refrigerator to the left of the grill is not holding hamburger patties at 41F as required. Several hamburger patties on top are 45 degrees F. Maintain TCS foods in cold holding at 41F or less. -P Today meat is in a large pan that manager indicates is not the usual panFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Raw Meat Refrigerator to the left of the grill is not holding hamburger patties at 41F as required. Several hamburger patties on top are 45 degrees F. Maintain TCS foods in cold holding at 41F or less. -P Today meat is in a large pan that manager indicates is not the usual pan; usually there are two smaller pans with greater surface area for the cold pan to contact raw ground beef. There is also a metal tray under the meat that is elevating the meat off of the cold metal pan. Plastic lids are in place and there is heat radiating from the grill; more substantial covers may be needed for insulation. Adjustments were made today and upper portions of ground beef cooked.
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 4-501.11 Walk in cooler Door has separated and has exposed insulation. . . Door on the right of the sandwich station often remains openCleaning and sanitizing
4-501.11 Walk in cooler Door has separated and has exposed insulation. . . Door on the right of the sandwich station often remains open; assure proper closure. . Frosty dispenser in the drive thru area had minimal mix present for temperature check-assure Frosty machines are maintaining mixes at 41F. . . Food Preparation Sink has separated; is damaged between left drainboard and sink compartment; consider if welding is an appropriate repair. 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.
notedCode 4-501.18 Sanitizer in the sink has food floating in it. Maintain wash and sanitize solutions clean. WaresCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18 Sanitizer in the sink has food floating in it. Maintain wash and sanitize solutions clean. Wares; pans; etc need better rinsing before moving to the sanitizer. Clean the sink and replace sanitizer if it becomes soiled. Solution was drained today.
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 Frosty Machine is broken; not functioning. The Frosty Machine near the window is holding Frosty mix at 47 degrees F. Repair or replacement to the unit is needed. Maintain equipment in good repair. 4-502.11 (A) and (C) Good Repair - Utensils (C) Some plastic covers for pans are cracked and broken. Discard and replace broken covers.
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 Nonfood Contact Surfaces (C) General cleaning is needed on the surfaces of equipment above the fry holding station. Remove old sticker residue from the hot holding tray station above the make line refrigerator. Maintain these areas in clean and cleanable condition.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures (C) Dining Room smells like mold. Some ceiling tiles are collapsing with visible water damage and black microbial growth. Some peeling present in the dining room from moisture. Some black growth is on drywall. Walls have visible black microbial growth and white hanging components of dining room lights. Restore the dining room.
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 6-303.11 Intensity - Lighting (C) Some light fixtures are not functioning in the kitchen. Restore lighting to provide 50 foot candles of light across surfaces where food is prepared. 6-304.11 During the Frying of foodFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Some light fixtures are not functioning in the kitchen. Restore lighting to provide 50 foot candles of light across surfaces where food is prepared. 6-304.11 During the Frying of food; some smoke and obnoxious vapors are flowing out of the hood into the main kitchen. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of steam; condensation; vapors; odors; smoke; and fumes.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Observed employee use bare fingers to pick up cooked ready-to-eat bacon and placed onto cheese fries for drive thru order. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. Employee educated and food stopped before leaving drive through area. Employee washed hands and donned gloves and fries remade by another employee with gloves.
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.
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; Frosty mix (pasteurized dairy product) in the top of the vanilla frosty machine was observed holding between 41 and 54F. TCS food shall be held cold at 41F or below. The frosty mix near the front of the holding tank was warmer than the back. CDI- product was drained from the machine and discarded. The machine was put through a cleaning cycle. Ensure this machine holds frosty mix at 41F or below through all parts. Submit a work order if necessary. No points taken today.
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.
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; Fan covers in the reach-in cooler have a black residue in them. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. 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.
6-501.12; Core; Some food debris on the floor behind drink station near drive thru area. A chemical spill was observed near the hot water heater resulting in a yellow; crusty residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean 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.
4-601.11 (A); Priority Foundation; Two plastic food storage containers stored as clean had brown crusty residue on the bottom. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- containers removed for 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.
4-201.11; Core; Reach-in freezer door handle is broken and being held together by duct tape. Equipment shall be designed and constructed to be durable and to retain its characteristic qualities under normal use conditions. This is also a cleanability issue. Repair freezer door. Full point may be taken for repeat violations.
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; Some greasy residue observed under the fryer station hot holding area especially around the reach-in cooler door. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken today.
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.