4-601.11(C ); Core; The pipes behind/around the fryers have a lot of grease buildup on them.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please 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.
4-601.11 (A); Priority Foundation; Observed metal pans that were deemed clean that still had food debris on them.- Food contact surfaces and utensils shall be clean to sight and touch.- CDI; items moved to be cleaned at 3comp sink
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)(2) and (B); Priority; Observed tomatoes and cheese on make line above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved to walk in. Please make sure freshly prepped TCS foods are cooled to 41 degrees F or less before placing on makeline.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Observed stacks of bread being stored underneath of a fly trap.- Food shall be protected from contamination.- CDI; bread was moved to new location.
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.
4-903.11(A); (B) and (D); Core - Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate stacked clean containers and allow to completely air dry before stacking.
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.
4-602.11; Priority; Buckets of wing sauces that come into contact with wings throughout the day are not cleaned every 4 hours.- If coming into contact with TCS foods; food contact surfaces shall be cleaned every 4 hours.- CDI; items were moved to be washed and the PIC was educated about the rule.
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(C ); Core; The pipes behind/around the fryers have a lot of grease buildup on them.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please 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.
3-302.12; Core - Some containers of breading flour were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label flour containers to denote contents.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-903.11(A); (B) and (D); Core - Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate stacked clean containers and allow to completely air dry before stacking.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Several prepared lettuce salads (located on make line top) using time as a public health control (TPHC) were not time stamped as stated in restaurant's procedures...When TCS* foods are placed on approved time as a public health control; they must be time stamped or time recorded so the length of time using time control does not exceed 4 hours...CDI by providing time stamp for salads. NOTE: Time must start when the first salad has been assembled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-202.12; Core - One tempered water handsink in kitchen did not exceed 96F. Hot water in men's bathroom did not exceed 97F...Hot water of at least 100F shall be provided at each handsink...Increase hot/tempered water to at least 100F at each handsink. NOTE: Hot water takes a very long time (at least a few minutes) to go up in temperature at tempered water sinks and bathroom sinks. Ensure the tankless water heaters and tempering valves are operating properly to provide required hot water.
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.
3-501.16(A)(1); Priority - Several breaded and grilled chicken patties were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above until served...CDI by voluntarily discarding patties.
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.
3-501.16 (A)(2) and (B); Priority - Raw chicken on breading table top was above 41F in a few areas...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating chicken.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Some stacks of disposable cups by drive through and by cashier counter were unprotected...Single service disposable food/beverage containers (lip/food contact surfaces) shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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 - Some wire shelves in utensil washing area were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves and dunnage racks with similar approved equipment (meeting ANSI/NSF certification or equivalent).
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(C ); Core - Observed soiled wire shelves; storage racks; metal cabinets under dining area Coca-Cola machine. A few stickers were on exteriors of food containers stored as clean...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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.
5-203.14; Priority - Double check valves did not appear to be on a few ice machine water supply lines...The plumbing system must be protected from backflow of a solid; liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement.
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.
5-202.12; Core - Hot/tempered water at a few kitchen handsinks did not exceed 95F...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at each handsink.
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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods/lowering walk-in cooler air temperature and providing and explaining TPHC template with PIC.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Prepared lettuce salads using time as a public health control (TPHC) were not time stamped as stated in restaurant's procedures...When TCS* foods are placed on approved time as a public health control; they must be time stamped or time recorded so the length of time using time control does not exceed 4 hours...CDI by providing time stamp for salads. NOTE: Time must start when the first salad has been assembled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11(A); (B) and (D); Core - Many clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean containers and allow to completely air dry before stacking.
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 - When ice bin lid at front soda dispensing station is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate device on ice bin lid so soda cannot be dispensed when ice bin lid is open.; 4-501.11; Core - Some wire shelves in utensil washing area were rusty and/or peeling. Several dunnage racks in walk-in freezer were bent in the middle due to weight of foods placed on top of them...Food service equipment shall be kept in good repair...Replace damaged shelves and dunnage racks with similar approved equipment (meeting ANSI/NSF certification or equivalent).
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.
6-501.16; Core - At mop sink/can wash; one wet mop was stored with mop head up...After use; mops shall be positioned so they completely air dry without soiled walls; equipment or supplies...Hang up wet mops so handles are up and mop heads are down; draining into mop sink drain.; 6-501.12; Core - Ice was on floor in walk-in freezer...Physical facilities shall be kept clean...Remove accumulated ice on floor.; 6-501.11; Core - Ice was on walk-in freezer evaporator lines and on floor below. In one walk-in cooler; one metal evaporator condensate line was not wrapped/insulated...Physical facilities shall be kept in good repair...Repair freezer evaporator leaks so ice does not accumulate; and wrap/insulate exposed condensation pipe.
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.