4-901.11; Core; Saw several metal containers stacked wet. Air dry pans before stacking or cross stack them. CDI:Pans were re-arranged. Full points were taken since this was a repeat violation.
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.
4-202.11 (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf Observed multiple containers with broken edges. CDI: Discarded damaged containers and will continue to discarded damaged containers in the future.
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 5-501.113 Covering Receptacles (C)- Need to replace the top lid on the recyclable dumpster unit. Contact GFI to request for a replacement lid to avoid attracting/ harboring pest in noted area. 5-501.114 Drains in dumpsters shall have drain plugs in place. Observed missing drain plug in the cardboard dumpster. 5-501.112 Outside Storage Prohibitions (C) Refuses that are not rodent-resistantFacility maintenance
5-501.113 Covering Receptacles (C)- Need to replace the top lid on the recyclable dumpster unit. Contact GFI to request for a replacement lid to avoid attracting/ harboring pest in noted area. 5-501.114 Drains in dumpsters shall have drain plugs in place. Observed missing drain plug in the cardboard dumpster. 5-501.112 Outside Storage Prohibitions (C) Refuses that are not rodent-resistant; unprotected plastic bags and paper bags; or baled units that contain materials with FOOD residue may not be stored outside. Observed multiple trash; and other debris being store outside of the cardboard dumpster. 5-502.11 Garbage and recyclables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. There was a lot of overflow debris on the ground around the cardboard dumpster. Please maintain this area clean.
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.
6-301.12; Priority Foundation; No paper towels at the hand sink in the dish washing area. Each hand washing sink shall be provided with individual paper towels or a hand drying device. CDI-Paper towels were provided during the inspection .
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; Several soiled large plastic containers stored as being clean on the top rack in the walk-in cooler. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled containers returned for cleaning. [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.
notedCode 3-304.14(D) At the service lineCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14(D) At the service line; noted Quat sanitizer solution was soiled in the sani-bucket. Also noted Quat sanitzer reading below 200 ppm during time of inspection. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI- Sanitizer remixed during 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.
4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched on the make line. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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(C )- Detail cleaning for storage racks in the walk in coolerCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C )- Detail cleaning for storage racks in the walk in cooler; the back splash of the deep fryer units; the wheels of the cook line equipment and the counter top space between between the wall and soda machine (at the self-serve station). Also; detail cleaning for the underside of the faucet hoses at the 3 comp sink. 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.
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.
5-501.113 Covering Receptacles (C)- Need to replace the top lid on the recyclable dumpster unit. Contact GFI to request for a replacement lid to avoid attracting/ harboring pest in noted area.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C)- Noted floor tiles between the Thermalizer and 3 compartment sink need to re-grouting. Discussed re-grouting noted area to ensure floor spaces are easily cleanable.
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; No paper towels at the hand sink in the dish washing area. Each hand washing sink shall be provided with individual paper towels or a hand drying device. CDI- Paper towels were provided during the inspection .
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; Several H-pans stored as clean still have food residue; sticky oil film; sticker residue; and some with marker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled pans returned for cleaning at the dish pit 4-602.11 (E )Observed an accumulation of residue build-up along the dispenser nozzle at the drive-thru soda machines. Clean the equipment and utensils used with non-TCS foods as required to avoid contamination.
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 3-304.14(D) At the service lineCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14(D) At the service line; noted Quat sanitizer solution was soiled. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI- Sanitizer remixed during 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.
4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched on the make line. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 4-501.14- Observed residue build-up along the vats of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14- Observed residue build-up along the vats of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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(C )- Detail cleaning for the bottom interior lip of the 2 door reach in coolerCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C )- Detail cleaning for the bottom interior lip of the 2 door reach in cooler; the sides and back splash of the deep fryer units. Also; detail cleaning for the underside of the faucet hoses at the 3 comp sink. 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.
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.
5-501.113 Covering Receptacles (C)- Need to replaced the top lid on the recyclable dumpster unit. Contact GFI to request for a replacement lid to avoid attracting/ harboring pest in noted area.
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.
6-501.12; Core; Ceiling vent surrounding tiles over main food prep area with dust/residue accumulation [REPEAT]. Residue accumulation along floors under and behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. 6-201.11 Floors; Walls and Ceilings - Cleanability (C)- The floor tiles in front of the deep fryer unit are damaged and need regrouting. Discussed re-grouting noted area to ensure floor spaces are easily cleanable.
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 Hand sink in the dish area 95 F and hand sink in the prep area is 91F . Provide at least 100F water at handsinks.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted gaskets deeply torn on the walk in cooler. 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 4-601.11(C )- Detail cleaning for the bottom interior lip of the 2 door reach in cooler. AlsoCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C )- Detail cleaning for the bottom interior lip of the 2 door reach in cooler. Also; detail cleaning for the underside of the faucet hoses at the 3 comp sink. 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.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C)- Noted floor tiles between the Thermalizer and 3 compartment sink need to re-grouting. Discussed re-grouting noted area to ensure floor spaces are easily cleanable.
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 Hand sink in the dish area 97F and hand sink in the prep area is 89F. Provide at least 100F water at handsinks.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) No hand soap at the hand sink in the back room. Hand soap shall be provided at hand sinks. Soap was provided once REHS spoke to PIC. 6-301.12 Hand Drying Provision (Pf) No paper towels at the hand sink in the back room. Paper towels or a hand drying device shall be provided at hand sinks. Paper towels were provided once REHS spoke to PIC.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; Nobody on site is a certified food safety manager. The person in charge shall be a certified food protection manager who has has shown proficiency of required information through passing a test that is part of an accredited program.
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.
6-301.12; Priority Foundation; No paper towels at the hand sink in the dish washing area. Each hand washing sink shall be provided with individual paper towels or a hand drying device. Paper towels were provided during the inspection .
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.
6-301.12; Priority Foundation; No paper towels at the hand sink in the back room. Hand sinks shall be supplied with disposable paper towels. Paper towels were provides once REHS spoke to PIC.
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.