notedCode REPEAT 2-402.11 Except counter staff who only serve beverages and wrapped or packaged foodsEmployee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
REPEAT 2-402.11 Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employees are pouring and handling unpackaged potatoes without any type of hair protection. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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.
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had severe black accumulation around ice dispenser. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 Osbervation: The air temperature on the coffee prep refrigerator where milk and whip cream is stored observed at 48F. Whip cream stored in door holder 57F. The milk bag that was attached was at 43F. CDI: The opened milk bag and the whip cream can opened were discarded during inspection. The unopened milk bag was moved to walk in refrigerator (42F). The coffee machine when dispensing "cold milk" is dispensed at 51F and 52F. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
Osbervation: The air temperature on the coffee prep refrigerator where milk and whip cream is stored observed at 48F. Whip cream stored in door holder 57F. The milk bag that was attached was at 43F. CDI: The opened milk bag and the whip cream can opened were discarded during inspection. The unopened milk bag was moved to walk in refrigerator (42F). The coffee machine when dispensing "cold milk" is dispensed at 51F and 52F. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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 Observation: Rolled burritosFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
Observation: Rolled burritos; prepped lettuce and tomatoes were ambient cooling in walk in refrigerator after prep time of 630AM. Temperatures at 1020AM were observed at 50-52F (lettuce and tomatoes) and 59F -61F (breakfast burritos); Burritos were in plastic containers with lid/plastic containers covered plastic wrap without allowing temperature decrease over 3.5 hours. CDI: These products were removed from walk in refrigerator and placed in walk in freezer for quick cooling/removing lids - Rechecked within 15min and products had decreased to 40-41F for the produce and burritos. Ensure that cooling methods are changed when a walk in delivery is made and remove covered on food products during cooling. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Ambient temperature (room temperature) prepared products must be cooled to 41F within 4 hours of production time. .
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 Observation: The entrance door to the dining area is not sealed at bottoms. Ensure that all entrances are sealed. 6-202.15 Outer OpeningsPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
Observation: The entrance door to the dining area is not sealed at bottoms. Ensure that all entrances are sealed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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 Observation: Staff are not wearing hair restraints while performing production tasks. 2-402.11Employee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
Observation: Staff are not wearing hair restraints while performing production tasks. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
Observation: The gasket on the walk in refrigerator and the front ice cream prep refrigerator in poor repair/torn. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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.
notedCode Observation: Mops are not being dried at mop sink (Need holder at sink) 6-501.16Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: Mops are not being dried at mop sink (Need holder at sink) 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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.
Observation: The whip cream is being held in a cold cup which cannot maintain the product 41F or below. CDI: Staff discarded product and placed new cream can in ice bucket. 3-501.16 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
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 Observation: When staff are scooping fries and bagging at the fry station or when placing products in bag gloves are not being worn - allowing for bare hand contact of the food product. Ensure that staff are wearing gloves or using some other utensil to break hand contact with ready to eat foods. CDI: Educated staff about not bare hand contacting food products and wearing gloves when handling food products. 3-301.11Employee health and hygiene
Official Wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
Observation: When staff are scooping fries and bagging at the fry station or when placing products in bag gloves are not being worn - allowing for bare hand contact of the food product. Ensure that staff are wearing gloves or using some other utensil to break hand contact with ready to eat foods. CDI: Educated staff about not bare hand contacting food products and wearing gloves when handling food products. 3-301.11; Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P
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.
minorCode Observation: Flies observed throughout facility due to drive through windows. Observed flies coming through drive through windows. Self closure devices are not present nor an air curtain on the drive through service windows. Eliminate the presence of flies by protecting exterior openings. 6-501.111Pests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
Observation: Flies observed throughout facility due to drive through windows. Observed flies coming through drive through windows. Self closure devices are not present nor an air curtain on the drive through service windows. Eliminate the presence of flies by protecting exterior openings. 6-501.111; 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 ; Observation: The insect control device is installed over where single service boxes are being stored at the first drive through window. Discontinue this practice and ensure that single service items are not stored under device or move device to another wall location where contamination cannot occur. 6-202.13; Core; B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
minorCode Observation: Staff are not wearing hair restraints while performing production tasks. 2-402.11Employee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
Observation: Staff are not wearing hair restraints while performing production tasks. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
minorCode Observation: Mops are not being dried at mop sink (Need holder at sink)6-501.16Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: Mops are not being dried at mop sink (Need holder at sink)6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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 Observation: The light in the hood over the baking ovens is burned out. Replace bulb. 6-303.11Facility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
Observation: The light in the hood over the baking ovens is burned out. Replace bulb. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT
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.
2-401.11; Core; Employee personal coffee was being stored on a prep surface. Employees may drink from a closed container if it is used/stored in an area that prevents potential contamination of clean equipment or food.
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.
4-602.11; Core; Interior plate of ice machine had soil residue buildup. Food contact surfaces of equipment such as ice bins and soda nozzles shall be cleaned at a frequency necessary to keep them 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.
2-303.11; Core; Employee was observed preparing food while wearing a watch. Other than a plain wedding band; employees may not wear jewelry on their wrists or fingers while preparing food.
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.
3-304.14; Core; Wet wiping cloths were being held outside of sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm for chlorine). Keep wet cloths in buckets at the correct concentration.
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; Wall behind 3 compartment sink has brown buildup. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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.