5-205.11; Priority Foundation; The automated handwashing sink at the kitchen entrance temped at 113F and quickly reached 126F. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Handwashing sink was adjusted until it peaked at 108F.
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 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; The lids on the white bulk storage bins; the back of some of the monitors; the electrical plugs over the serving lines; the cup canister; the cup holder; the bottom of the stackable freezer and gasket; the racks in the hot holding cabinets; the fan guard on the freeze machine; the condiment bins in the dining area; and the high chair need cleaning due to a buildup of dust; food; and/or debris . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items on a more frequent basis.
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.
6-501.114; Core;There is tape; paper; and a few condiment packets on the floor of the walk-in cooler. The physical facilities shall be maintained clean. No points taken due to walk-in cooler floor being swept prior to end of the inspection and improvement in keeping the floor 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.
4-501.114; Priority; The quat.ammonia sanitizer at the three compartment sink tested below 150 ppm and had oil and food residue in it; showing it had been in use. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- PIC replaced sanitizer water and manually added sanitizer until it tested between 200-400ppm. ***The sanitizer dispenser is broken and needs to be repaired as soon as possible.
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 container of a small amount of roasted chicken temped at 118F. Maintain TCS foods in hot holding at 135F or above. CDI - Chicken was reheated; temped above 177F. *Points not taken due to all foods surrounding the chicken being maintained at 135F and above.
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
3-305.11; Core; There is ice on boxes of food on the top shelf of the walk-in freezer. Food shall be stored in a clean; dry location; not exposed to contamination and at least 6 inches above the floor. Monitor and service evaporator if needed; ensure there is a barrier between the boxes of food and ice/dripping water from the evaporator.
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.
3-304.14; Core; Quat. ammonia sanitizer containers at the make-lines tested below 150 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quaternary ammonium). CDI- Sanitizing solution was replenished during the 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.
4-501.11; Core; The door of the walk-in freezer has a buildup of ice around its frame. Maintain equipment in good repair. Follow up on work order. *Points not increased due a decrease in the formation of ice.
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
4-501.19; Priority Foundation; The dishwater in the mechanical dishwashing sink temped between 102-103F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI- The dishwater was replenished with water that temped at 112F.
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; The lids on the white bulk storage bins; the back of some of the monitors ; the vanilla cream container; the electrical plugs over the serving lines; the cup holder; the coffee cup holder; the bottoms of the stackable cooler and line cooler; and the rolling cart need cleaning due to a buildup of dust; food; and debris . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items on a more frequent basis.
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.
5-501.114; Core; The drain plug is missing from the recycling dumpster. Dumpsters with drains are required to have drain plugs. Request a drain plug from your waste management company.
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.
6-501.114; Core;There is pooled oil behind the cookline; and food splash on the wall of the walk-in cooler (one of the baseboard tiles is separating from the wall. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.
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; Core; The door of the walk-in freezer freezes to the point that the door freezes shut and there is a buildup of ice around its frame. Maintain equipment in good repair. Submit a work order. Points not increased due to this being a different violation under the same 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.
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; The lids on the white bulk storage bins need wiping down due to food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items on a more frequent basis. ***Points reduced due to improvement in cleaning.
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.
5-501.114; Core; The drain plug is missing from the recycling dumpster. Dumpsters with drains are required to have drain plugs. Request a drain plug from your waste management company.
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.
6-501.114; Core;There is pooled water on the floor under the dine in side of the serving line and under the prep sink. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Core; Employee food is stored on a shelf above bagged hashbrowns in the reach-in freezer. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee food/drinks on bottom shelves in a designated 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.
3-304.14; Core; Sanitizer bucket observed with a concentration of 0ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quaternary ammonium). CDI- Sanitizing solution was replenished during the 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.
4-903.11(A); (B) and (D); Core; Metal containers stored as clean found stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Allow utensils to air dry by cross-stacking or other effective method 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.
4-501.11; Core; Repair cold water foot pedal on the handwashing sink located next to the prep sink across from the walk-in cooler. Hot water is being dispensed as high as 135F and will discourage employees from handwashing at this location. Equipment shall be maintained in a state of good repair and condition. Submit a work order for this repair. 4-502.11(A) and (C); Core; A few amber bins on clean dish rack are no longer easily cleanable. Utensils shall be maintained in a state of good repair or condition or shall be discarded. Replace these amber bins.
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; Dry storage racks in need of cleaning to remove the accumulated residue. Shelving on the makeline holding single-service items have accumulated debris. Cleaning needed inside hot box to remove the accumulated food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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; A few amber bins on clean storage shelf are stained and have buildup of residue even after being cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Replace these pans once they start to become permanently stained or can no longer be effectively cleaned and sanitized. CDI- Amber bins placed back into the wash station. PIC stated that these containers will discarded and replaced with new ones. *Full points may be deducted on next inspection if violation still occurs.
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 containers and a few plastic food containers were stored as clean but also stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Allow utensils to air dry by cross-stacking or other effective method 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.
4-501.11; Core; Repair cold water foot pedal on the handwashing sink located next to the prep sink across from the walk-in cooler. Hot water is being dispensed as high as 135F and will discourage employees from handwashing at this location. Equipment shall be maintained in a state of good repair and condition. Submit a work order for this 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.
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; Interior of reach-in cooler under cold well and hot box soiled with food residue. There is spilled sauce on the interior wall of walk-in cooler. Dry storage racks in need of cleaning to remove the accumulated residue. Interior of rice; noodles; and cinnamon bins with spilled residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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.
6-501.114; Core; Facility is in the process of removing equipment associated with KFC. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Continue to remove this equipment. ; 6-501.12; Core; Seems to be improvement on this violation since the last routine inspection with prior inspector. EHS observed standing water on the floor in the corner of dry storage racks. Physical facilities shall be cleaned as often as necessary to keep them clean. Ensure this area is squeegeed or mopped at the end of the night.
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.
4-602.11; Core; The underside of the soda machine near the nozzles is soiled with brown residue buildup. The tea urn nozzle without the bag inside has light pink residue on the tip...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these items more frequently and thoroughly.; 4-601.11 (A); Priority Foundation; Some of the older plastic pans used to hold cinnamon twists and taco shells are stained and have buildup even after being cleaned and sanitized...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Replace these pans once they start to become permanently stained. Improvement in other dish cleaning. Pans placed back into the wash station.
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.
3-304.14; Core; One wiping cloth bucket at the drive thru was sitting on the floor...Containers of sanitizing solutions for wiping cloths shall be stored off the floor and in a manner that prevents contamination of food and clean equipment/utensils. Keep this bucket on a low shelf like the rest of the available buckets.
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 pans were stored as clean but also stacked while still wet in-between. The shelves holding clean utensils are soiled with buildup...Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry. Clean these shelves and allow utensils to air dry 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.
4-502.11(A) and (C); Core; Some of the metal pans have dents around the corners and are becoming hard to clean on the inside...Utensils shall be maintained in good repair or discarded.
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; Some of the coolers and hot holding cabinets are lightly soiled with food debris inside. Some of the outer surfaces of equipment and shelving have debris and grease buildup. The cup lid holder above the soda machine is soiled with residue and debris buildup. The condenser lines in the walk-in cooler & freezer have residue and ice buildup on them...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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 floors and walls under/behind equipment throughout the kitchen are soiled with food debris/residue and grease. The drain in front of the walk-in cooler has heavy soil/debris buildup. The vents above the dish rack have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; The floor tiling near a water line on the floor next to the hot holding equipment is damaged...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.