Crystal Spoons

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

From a FOOD inspection dating back to [ 10-22-25 ] Need to provide current plans from your professionally licensed Engineer in reference to the ceiling issue in the basement / kitchen - food prep and ware washing areas as discussed - all food prep areas shall be [ CLEAN - SMOOTH - DURABLE and NON-ABSORBANT ]

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.

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Clean to remove deep lacerations on the prep area cutting boards where needed - replace boards if these deep lacerations are unable to be properly cleaned

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.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean inside / ourside of all refrigeration / freezer units where needed - clean exterior of the bread ovens and other cooking equipment where needed from all visible food spills stains and soils

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.

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Clean all areas of the basement floors from visible food spills stains and soils

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wall and Ceiling Coverings and Coatings (C)

Inspector’s notes

From a FOOD inspection [ 10-22-25 ] Establishment was not built out per the stamoped plans ? fully enclose the basement ceiling in the kitchen as previoiusly discussed including the ware washing area and all visible food prep locations

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.

Official wording

Heating Ventilation Air Conditioning System Vents (C)

Inspector’s notes

A/C vent in the living room ceiling is leaking [ a visible collection of pooling water is present on the floor underneath the vent ] address as discussed

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.

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

From a FOOD inspection dating back to [ 10-22-25 ] Need to provide current plans from your professionally licensed Engineer in reference to the ceiling issue in the basement / kitchen - food prep and ware washing areas as discussed - all food prep areas shall be [ CLEAN - SMOOTH - DURABLE and NON-ABSORBANT ]

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.

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Clean to remove deep lacerations on the prep area cutting boards where needed - replace boards if these deep lacerations are unable to be properly cleaned

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.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean inside / ourside of all refrigeration / freezer units where needed - clean exterior of the bread ovens and other cooking equipment where needed from all visible food spills stains and soils

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.

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Clean all areas of the basement floors from visible food spills stains and soils

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

From a FOOD inspection [ 10-22-25 ] Establishment was not built out per the stamoped plans ? fully enclose the basement ceiling in the kitchen as previoiusly discussed including the ware washing area and all visible food prep locations

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.

Official wording

Heating Ventilation Air Conditioning System Vents (C)

Inspector’s notes

A/C vent in the living room ceiling is leaking [ a visible collection of pooling water is present on the floor underneath the vent ] address as discussed

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.

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed multiple food items stored in walk in cooler uncovered. Provide a lid or plastic covering on all open food items to protect from contamination

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Observed raw chicken stored together with raw lamb. Discussed with PIC to maintain raw meats of other species stored seperately. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed multiple squeeze bottles stored unidentified. Provide a label with the common name of food item stored inside

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Provide licensed engineers report for the basement food prep and warewash area

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.

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Observed sponges being used for warewashing. Discontinue the use of sponges. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

Observed no irreversible thermometer on site for high temp dish machines. Provide and maintain available

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.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Observed no test strips on site for chlorine sanitizer. Tested with Inspector kit - Chlorine 100ppm

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.

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Observed heavy grease on and around fryers. Thoroughly clean to all grease build up

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.

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed blood spills inside sliding door meat freezer and food debris under lids on reach in units. Thoroughly clean all to remove soils / spills and maintain daily schedule for cleaning (repeated violation)

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.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Establishment was not built out per the stamped plans / Fully enclose ceilings in kitchen warewash and all food prep areas

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.

Official wording

Intensity-Lighting (C)

Inspector’s notes

Observed no lighting in area with prep sink. Provide and ensure adequate lighting is met

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.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Observed hood sticker expired May 2025 and heavy dust on filters. Discussed with PIC to manually clean dust from filters and submit confirmation of scheduled appt to the Health Division

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.

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed multiple food items stored in walk in cooler uncovered. Provide a lid or plastic covering on all open food items to protect from contamination

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Observed raw chicken stored together with raw lamb. Discussed with PIC to maintain raw meats of other species stored seperately. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Observed multiple squeeze bottles stored unidentified. Provide a label with the common name of food item stored inside

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Observed multiple bulk cans opened with food stored inside. Remove and ensure to remove all foods from cans once opened

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.

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Observed sponges being used for warewashing. Discontinue the use of sponges. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

Observed no irreversible thermometer on site for high temp dish machines. Provide and maintain available

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.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Observed no test strips on site for chlorine sanitizer. Tested with Inspector kit - Chlorine 100ppm

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.

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Observed heavy grease on and around fryers. Thoroughly clean to all grease build up

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.

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed heavy spills / food debris inside both microwaves inside reach in units walk in cooler and sliding door meat freezer; soiled knives stored on soiled surface; soiled prep table; heavy spills/grease on ledge over cooking range and next to fryers. Thoroughly clean all to remove soils / spills / grease and maintain daily schedule for 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.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Establishment was not built out per the stamped plans / Fully enclose ceilings in kitchen warewash and all food prep areas

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.

Official wording

Intensity-Lighting (C)

Inspector’s notes

Observed no lighting in area with prep sink. Provide and ensure adequate lighting is met

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.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Observed hood sticker expired May 2025 and heavy dust on filters. Discussed with PIC to manually clean dust from filters and submit confirmation of scheduled appt to the Health Division

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.

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Provide licensed engineers report for the basement food prep and warewash area

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.

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Fully enclose mop sink in the basement ware wash area

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.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Establishment was not built out per the stamped plans / Fully enclose ceilings in kitchen warewash and all food prep areas

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.

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Provide licensed engineers report for the basement food prep and warewash area

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.

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Fully enclose mop sink in the basement ware wash area

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.

Official wording

Wood Use Limitation (C)

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Ensure all refrigeration is plugged in and operating properly with visible thermometers.

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.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Establishment was not built out per the stamped plans / Fully enclose ceilings in kitchen warewash and all food prep areas

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.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Provide hand soap at all hand sinks

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.

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Provide paper towels at all hand sinks

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Heavy construction dust throughout the bar area / Provide a deep clean to remove all dust and other soils.

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.

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Provide licensed engineers report for the basement food prep and warewash area

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.

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Fully enclose mop sink in the basement ware wash area

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.

Official wording

Wood Use Limitation (C)

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Ensure all refrigeration is plugged in and operating properly with visible thermometers.

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.

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Establishment was not built out per the stamped plans / Fully enclose ceilings in kitchen warewash and all food prep areas

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.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Provide hand soap at all hand sinks

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.

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Provide paper towels at all hand sinks

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Heavy construction dust throughout the bar area / Provide a deep clean to remove all dust and other soils.

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.