4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were some dishes that were stored as clean but had food debris on the dishes. All dishes stored as clean must be free of debris. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency Clean the drainboard at the salad prep area to remove the lettuce and other food debris. Clean equipment at a frequency necessary to remove debris.
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) Clean the backsplash area on the wall where the clean dishes are stored. There was some greasy residue on the wall. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Clean the backsplash area on the wall where the clean dishes are stored. There was some greasy residue on the wall. Store cleaned equipment; utensils; linens 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) A cold hold unit near the drive-thru window was not working. There was no food in the unit at the time of the inspection. This was a general comment on the last inspection.
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 4-501.14 Clean out the three compartment sink to remove the build-up of residue. Clean the sanitize compartment of the three compartment sink to remove the residue. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Clean out the three compartment sink to remove the build-up of residue. Clean the sanitize compartment of the three compartment sink to remove the residue. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI.. The sink was cleaned during the inspection.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the vents in the lobby to remove the dust.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking area to remove the fries. Clean Physical Facilities at a frequency necessary to eliminate the build-up of debris.
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.
5-502.11 Frequency - Removal (C) There were several boxes stored on the ground near the recycle unit in the dumpster area. Provide more frequent trash and recycle remove to eliminate the boxes around the container.
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.
2-301.14 When to Wash (P) The cook placed raw hamburger meat on the grill and did not wash her hands. Employees must wash their hands after engaging in activity that can contaminate the hands. Employees must wash their hands after handling raw meat. CDI... The employee was instructed on when proper handwashing is to take place. The employee was properly washing her hands before the end of the 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.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P The chemical dishmachine is currently not functioning properly. The manager on duty has put in al work order for the unit. The dish machine was not being used at the time of the inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) A cook was handling raw meat and then going over to the cooked meat section. Food must be protected from contamination during food preparation and storage. CDI... The cook was instructed that once raw meat is handled she is not to go on the fully cook meat section or food prep area.
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.
4-502.11(A) Maintain utensils in good repair. A cold hold unit near the drive-thru window was not working. There was no food in the unit at the time of the inspection. The manager put in a work order for the equipment. All equipment must be in good working 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.
criticalCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) - Observed an accumulation of build- up on soda machine nozzle at the self serve soda machine. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - rewash and sanitize.
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; Noted several gnats near the front-end handwashing sink. Further investigation determined gnats are coming from the drain line below noted handsink. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES.
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.
notedCode 4-903.11(A)(C) - Noted single service cups and lid stored on the ground behind the drive thru soda machine. 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) - Noted single service cups and lid stored on the ground behind the drive thru soda machine. 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Noted meat well cooler no longer working. PIC stated work already placed. 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.
6-501.18 Both Mens and Womens bathroom need detail cleaning. Maintain handwashing sinks; toilets and urinals 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.
5-501.113 Covering Receptacles (C) - Noted top lid torn off outside trash can. Repair top lid; keep trash can covered and maintained at all times.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Observed some grime build-up along the hard-to reach floor spaces underneath the hot hold/ heat lamp unit. Ensure floor spaces are kept clean and 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.
5-205.11; Priority Foundation; Found a blue bucket stored in the handwashing located near the front-end of the prep kitchen. . Ensure all handwashing sinks are kept clear of any items that can prevent employees from washing hands. CDI- noted items removed.; 6-301.12; Priority Foundation; Noted paper towels missing from the handwashing sink located near the tall reach in cooler. Ensure all handwashing sinks are kept stocked with paper towels and soap. CDI- Paper towels replaced.
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.
4-501.114; Priority; The chemical dishmachine is currently not functioning properly. Person in charge has placed a work order for noted unit. Verification shall be conducted by Thursday Oct 23rd to ensure repairs completed. Facility using 3 compartment sink to clean and sanitize utensils until repairs complete.
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.
2-402.11 Effectiveness - Hair Restraints (C)- Noted a few employess not donning hair restraints. Effective hair restraints required.
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.
4-501.11; Core; The reach-in salad cooler near the bulk ice machine is no longer working. Person in charge has placed a work order for noted unit months prior. Noted condensation leak coming from the condenser line in the walk-in freezer unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair condenser leak in walk in freezer and non-functioning reach in salads cooler.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf)- Person in charge could not provide Quat test strips for Quat sanitizer solution. Provide a test kit that accurately measures sanitizer concentrations. CDI- test strips provided during inspection.
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) _ Observed an accumulation of residue build-up along the cup holder attached to the hopper machine. Ensure all food contact surfaces are kept 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.
5-205.15; Core; The drain line underneath the three-compartment sink has a steady. Repair. All plumbing must 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.
5-501.17 - Noted covered trash can missing from Women's bathroom. Provide a covered waste bin in female restrooms.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Observed some grime build-up along the hard-to reach floor spaces underneath the hot hold/ heat lamp unit. Ensure floor spaces are kept clean and 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.
4-501.114; Priority; The chemical dishmachine is currently not functioning properly. Person in charge has placed a work order for noted unit. Verification shall be conducted by Friday May 17th to ensure repairs. Facility will use 3 compartment sink to clean and sanitize utensils until repairs complete.; 4-602.11; Need to clean the black and pink organic build-up covering the interior surface of the soda machine ice shoot and soda nozzle dispenser. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT:(a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold.
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; Noted dreamsicle shake mix was temping between 46-47 F during time of inspection. Maintain TCS items at 41 F or below cold storage. CDI- PIC drain shake mix and adjusted ambient temperature of hopper mix.
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.
4-501.11; Core; The expo cooler below the make line is no longer working. Person in charge has placed a work order for noted unit. Noted condensation leak coming from the condenser line in the walk-in freezer unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair condenser leak
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 is greasy to touch with dried on food debris in all compartments. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use;(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.; 4-501.17; Priority Foundation; Noted bulk detergent solution empty at the chemical dishmachine unit. When used for WAREWASHING; the wash compartment of a sink; mechanical warewasher; or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in par. 4 301.12(C); shall contain a wash solution of soap; detergent; acid cleaner; alkaline cleaner; degreaser; abrasive cleaner; or other cleaning agent according to the cleaning agent manufacturer's label instructions. CDI- Detergent 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.
4-602.13; Core; Noted storage racks were greasy to touch above the three compartment sink. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Noted a few soiled serving container lids were stored as being clean on the rack above the 3 compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items sent back through the chemical dish machine unit.
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; The Cobb and Ceasar salad were measuring between 42-43 F in the reach-in cooler unit. Ensure all TCS items are held at 41 F or below for cold storage. CDI- Salads were transferred to the walk-in cooler to cool down. Ambient air adjusted on reach-in cooler unit.
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.
4-501.11; Core; Noted condensation leak coming from the condenser line in the walk-in freezer unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair condenser leak
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 several trash bags stored near the outside rear entrance of facility. Keep trash bags in outside dumpster to prevent the attraction of pest.
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.