Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; The quaternary ammonium solution was measuring 500ppm. Chemical sanitizers and other chemical antimicrobials applied to food contact surfaces shall not exceed tolerance levels. Quaternary ammonium solutions must measure 200-400ppm. CDI-Solution was diluted to 300ppm. Chemical supplier was contacted to service the dispenser.
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.
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 (Core); Storage shelves were soiled. The floor under the grill was moderately soiled. Maintain non food contact surfaces of equipment 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(Core); Underside and sides of the make line have a build up of food residues. Sides of fryers are soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of equipment.
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; The floor in hard to reach corners was soiled. Light covers are dusty. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Increase cleaning frequency of floors and light 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Chicken in the breading station was holding 45-48F. Lettuce and tomatoes at the make line were holding 44-45F. TCS foods must be held cold at 41F or below. CDI-Ice was bagged and put on chicken. Tomatoes and lettuce were moved to the reach in cooler to chill. The make line plug had come loose in the socket; and was corrected. Manager has called for service of the breading station.
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.
4-601.11(C ); Green shelves in center of kitchen were not clean. There was significant build up of food debris on the pipes near the fryers; as well as the sides and interior of fryers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI-Cleaning was begun on 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.
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; Nonfood Contact Surfaces (C) Cleaning of equipment is needed. Remove build up from the salad and food assembly area where food is kept hot for service. Replace equipment if it can no longer be effectively cleaned. . . . The sandwich press; clamshell grill has a lot of build up. Maintain equipment 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.
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) Floor; walls; fan covers inside the walk in cooler; mop sink area; need cleaning. Maintain physical facilities clean. 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) Refrigerator where dressing are stored is broken. Ice Machine is partially removed but still present in the kitchen. Remove unused equipment and maintain equipment 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Centrally located large piece of equipment has a piece on the underside that is not attached and components are not in good condition. 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.
2-102.12 (A) Certified Food Protection Manager (C) Manager is lacking ANSI certified food manager training. Re taking the ServSafe class satisfies this requirement.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap dispenser is broken and blinking red lights. Provide soap at each handwashing sink. Soap dispenser was removed from the wall; soap moved to the sanitizer dispenser that was relabeled for soap.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Panel inside the ice machine has slime accumulated along the leading edge. Remove deflector panel and clean ice machine more frequently to prevent accumulation of slime and visible growth. Employee starting cleaning the interior of the ice machine during today's 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 4-602.13 Nonfood Contact Surfaces (C) Green shelves in the center of the kitchen are not clean. Some unclean build up present in the hot food serving area and above the squeeze bottles of sauces. Soda machineCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Green shelves in the center of the kitchen are not clean. Some unclean build up present in the hot food serving area and above the squeeze bottles of sauces. Soda machine; ice cover is not clean in the drive thru window. Laser film adheres to the raw chicken refrigerated drawer unit and ice machine. Maintain equipment 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.
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) Ceiling and vents in the cooking area are dusty. Maintain ceiling vents clean and free of 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 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; There is a lot of soiled laser film on equipment. Remove tape / laser film from the ice machine; hot holding cabinet; shelf; refrigerated drawer unit. . Electrical cords; shelves in the cooking and assembly area are not clean. Shelves inside the walk in cooler where soiled; including raw chicken storage area. Fan covers inside the walk in cooler are not clean. Maintain equipment 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.
6-501.12; Core; Ceiling vents and surrounding surfaces need cleaning throughout the building. Maintain physical facilities 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.
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; A few items on the make line and reach in cooler were holding above 41F. (See Chart above). TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Lettuce was moved to chill rapidly. Units were adjusted down; and ice was added to food to maintain 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.
4-501.11; Core; The gasket on the chicken cold drawer is badly torn and damaged. Equipment shall be in good repair. Replace the gasket.
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; The interior and gaskets of a few reach in coolers and freezers; and the shelves in the walk in cooler had some food residues. Non food contact surfaces of equipment shall be maintained 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.
5-202.11; Core; The mop sink basin is cracked. The splash basin around the sink is soiled. Plumbing fixtures shall be easily cleanable. Repair the sink to be easily cleanable.
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.