| Deducted | Critical | Remarks |
| 1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1) Double drawer cooler close to fryer has food debris visible. (2) Double oven bottom shelf has baked on food debris.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Fountain drink machine in drive thru has spillage/residue build up where lids are housed, drink area, and on the outside of machine. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed.///Sliding door open. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand sink faucet by French fries station and by managers office both loose.
6-501.18 Clean hand sinks as often as necessary to keep them clean.///Hand sinks have old residue in basin and around handles.
5-205.15(B) Repair condensate leak in refrigeration units. ///Large condensate leak in the WI freezer.
5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand sink next to flat cook top has a slow drain. |
| 4 | Yes | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.///No paper towels at any hand sink.
6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.///Hand sink next to managers office has broken soap dispenser. |
| 1 | No | 6-202.13 Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.///Flies in the drive thru and lobby areas.
Supervisor Note: Discussed correct code with EHS for future reference - 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. |
| 1 | No | 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.///Several cell phones in prep/food area. |
| 1 | No | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Wet mop on floor next to dry storage area. |
| 2 | No | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Several employees with long braids with no hair restraint.
2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drink in WI cooler with other food for consumers. |
| 5 | Yes | 3-501.14(B) Cool TCS food prepared from ingredients at ambient room temperature to 41F or below within 4 hours///Lettuce and tomatoes prepped at 57F. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)///(1)Ice machine shield has orange residue. (2)Cappuccino machine nozzles with noticeable accumulation of dried residue. |
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