5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Whisk in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Item removed.
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.
4-602.13; Core; Cleaning needed of drawer cooler area. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 3-304.12 (E) Plastic blue ice scoop holder needs cleaning. In-use utensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (E) Plastic blue ice scoop holder needs cleaning. In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location.
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.
notedCode 4-903.11(A)(C) Cup lids in sleeves stored on dirty portion of ice 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) Cup lids in sleeves stored on dirty portion of ice machine. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination.
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.
4-602.13; Core; Wire shelves above prep table across from 4 compartment sink are sticky/soiled. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 4-602.11 (A) (5) Prep sink has heavey soil build-up. Clean and sanitize scoop in flour. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (5) Prep sink has heavey soil build-up. Clean and sanitize scoop in flour. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. P.
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(A) Observed clean food containers stacked wet. 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.
4-602.13; Core; Equipment exteriors have food/soil build up in several locations; also drawer coolers. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 Multiple cabinet doors are falling offCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Multiple cabinet doors are falling off; multiple hinges not attached. Physical facilities shall be maintained 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust build up on ceilings above cook line. Food and debris build up on floors underneath equipment. Physical facilities shall be maintained and clean.; Repeat
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.
5-202.12 Handwashing Sinks; Installation (C) Hot water at handwashing sink in raw chicken breading area was only registering at 76 F. Handwashing sinks shall be supplied with hot water of at least 100 F. Corrected During Inspection - Hot water was turned on at time of inspection and reached 103 F
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Chicken wings hot holding underneath heat lamp observed between 125-133 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded
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) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Coleslaw inside make unit observed at 48 F. Sliced tomatoes inside make unit observed at 45 F. Raw chicken tenders on ice bath observed at 46 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; coleslaw has only been inside the make unit on the prep line for less than 30 minutes; therefore item was immediately placed into walk in cooler for rapid cooling back to 41 F or less. Ice bath for raw chicken was not covering the product; therefore needed less product or more ice. PIC reduced product and supplied more ice to rapidly cool back to 41 F.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection; there wasn't a certified food protection manager. The person in charge shall be a certified food protection manager. CFPM arrived during inspection.
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.
4-601.11 (A); Priority Foundation; Several food storage containers and lids; stored as clean on drying rack in dish area; have visible food debris build; stickers; or sticker residue. Equipment shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove all dishes with debris build up and rewash; rinse and sanitize them prior to 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies and fruit flies present throughout facility at the time of inspection. The premises shall be maintained free of insects; rodents; and other pests.
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.
4-602.13; Core; Equipment in several places; including inside make units; on shelving throughout; inside cabinets of soda station; around warmer drawers at prep line; and on speed racks in walk in cooler have debris build up. Ice build up in reach in freezer at cook line. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Dust build up on ceilings above cook line. Physical facilities shall be maintained and 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.
4-601.11 (A); Priority Foundation; Several food storage containers and lids; stored as clean on drying rack in dish area; have visible food debris build up. Equipment shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to remove all dishes with debris build up and rewash; rinse and sanitize them prior to 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.
4-903.11(A); (B) and (D); Core; Clean cutting board being stored behind faucet handles of prep sink; therefore exposed to splash. Equipment shall be stored in a clean; dry location where it is not exposed to splash; dust or other contamination.; 4-903.11(A); (B) and (D); Core; Clean food containers observed stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
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.
4-205.10; Core; Facility is utilizing a plastic "igloo" type cooler for storing milk in drive thru area; which is not an ANSI/NSF classified piece of equipment; therefore not suitable for food storage. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.; 4-501.11; Core; Gasket on make unit used at breading station are in poor repair and is not keeping door to unit shut when not in use; therefore facility has sealed unit shut. This make unit is also no longer functional and facility is using ice to keep products cold. Reach in cooler used for prepped products near storage area; currently empty; is not maintaining proper temperature. Unit on prep line; which is also empty of TCS foods and is only holding shelf stable sauces; is not holding proper temperature. Equipment shall be kept in good repair and proper adjustment.
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; Equipment in several places; including inside make units; on shelving throughout; insides cabinets in front cash register area; inside cabinets of soda station; around warmer drawers at prep line; have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Dust build up on ceilings above cook line. Phsyical facilities shall be maintained. Did not take points as previous inspection noted cleaning needed in floor drains; not ceiling 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.