4-602.13 Nonfood Contact Surfaces (C) The reach in freezer and thaw cooler are soiled with food debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to thoroughly clean an increase.***REPEAT VIOLATION***
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) Floors along make line and underneath equipment are soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC advised to detail clean these areas and increase the cleaning frequency.***REPEAT VIOLATION***
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) Coated metal shelving was observed cracking; chipping and rusting in the makeline reach-in unit. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving soon. Half 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.
4-602.13 Nonfood Contact Surfaces (C) The reach in cooler at the make line and the interior cavity of the grill drawers are soiled with heavy food debris accumulation. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to thoroughly clean an increase.***REPEAT VIOLATION***
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) Floors along make line; underneath equipment; and behind equipment are soiled with food debris and build up and wetness conditions on floors in the mop sink and dish pit areas. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC advised to detail clean these areas and increase the cleaning frequency.***REPEAT VIOLATION***
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
7-202.12(A); Priority; Observed cans of Raid household insecticide in the storage closet. When asked; PIC indicated Raid is used outside the building; not in the kitchen. Label on can says for indoor household use only. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- use will be discontinued. Cans were removed from storage closet and brought home with an employee. No point taken today.
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.
3-304.12 (A); Core; Observed dispensing utensil handles falling into containers of food like cut tomato and boiled egg on the makeline. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- handles were removed from food.
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; Core; Coated metal shelving was observed cracking; chipping and rusting in the makeline reach-in unit. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving soon. Half 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.
notedCode 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; Cleaning needed on sides of equipment at the grill and fryer station where grease accumulation is present. The exterior of the ice machine has a crusty residue along the top and sides. A loose screw was observed on the top of the ice machine. This could get into the ice machine and contaminate ice. Screw was removed. Grease was observed dripping from the top of the shelf above the makeline. This was wiped down during inspection. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.
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 wall along and near mop sink is soiled with crusty residue. The closet door adjacent to mop sink has a crusty residue along the bottom. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Full point may be taken for repeat violations in the future. All other areas observed 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; Two food containers stored as clean had some minor food residue on the exterior and were stacked together. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for additional cleaning. All other equipment observed clean. No points 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.
4-903.11(A); (B) and (D); Core; Metal food storage pans on the clean equipment shelf were observed stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- pans separated for 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.
4-501.11; Core; Coated metal shelving was observed cracking; chipping and rusting in the makeline reach-in unit. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving soon. 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.
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; Cleaning needed on exterior surfaces of equipment such as grill cooler drawers and doors/hinges of fryer reach-in unit. Bottom of thawing unit has visible residue. Food debris observed under the grill top. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.
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; Floors under makeline equipment and prep area equipment are soiled and have visible food debris and refuse. Walls along and near mop sink are soiled with crusty residue. Floor under and behind ice machine is soiled. Physical facilities shall be cleaned as often as necessary to be keep them clean. Increase cleaning frequency.
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.
6-301.12; Priority Foundation; The handwashing sink near the end of the prep area by the thawing cabinet did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a hand drying device. CDI- 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.
4-601.11 (A); Priority Foundation; One large metal pan stored as clean had white residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- pan removed for cleaning. No points 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.
3-501.16(A)(1) ; Priority; A few chicken breasts hot holding in the hot holding cabinet were observed just under 135F. TCS foods shall be held hot at 135F or above. CDI- these pieces were discarded voluntarily. All other hot holding was observed compliant. 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; Extensive cleaning needed on exterior surfaces of equipment such as grill cooler drawers and doors of reach-in units. Interior of reach-in units also need cleaning. Food debris accumulation observed inside the makeline cooler and the bottom of the tall reach-in cooler. Inside of hot holding cabinet is also soiled with greasy food residue. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.
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; The prep sink was observed with old brown residue along the basin and some old food residue from a tomato. The compartments of sinks; basins; or other receptacles used for washing and rinsing foods and equipment shall be cleaned before use and at least every 24 hours if used. Increase cleaning frequency.
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; Sides of equipment along the makeline need cleaning from greasy food residue. Inside of hot holding unit where wings and boneless bites are stored has old food debris. Ice machine vents have dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of a buildup 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.