Miami Restaurant

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Priority violations noted on the inspection report Establishment shall implement a regular cleaning schedule for the location . CFPM to retrain all staff on date marking and when to dispose.

In plain English

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

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

Oil in the fryerolator observed heavily discolored. Change (Repeated violation)

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 Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Different flavors of house made juice observed without labels. Provide labels

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Food dispensing utensils observed stored in stagnant water. Discontinue to prevent the growth and multiplication of bacterias. (corrected on site )

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.

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Notes:Observed open cans stored in house model refrigeration unit. Discussed with PIC to retrain staff on remove from can after opening and properly store. (Repeated violation) Soiled dishes observed stored in the air dry drainboard side. Discontinue

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

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Container of cooked chicken and spaghetti stored in the refrigeration unit for unknow time temperarure 47F-54F. Staff voluntarily discard both products. PIC to retrain staff on monitoring temperature.

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed without date marking.date marking. Per PIC foods were prep the day before. Provide date/discard date .

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

Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed past the 7 days date marking. PIC voluntarily discard all foods . PIC to train staff on monitoring date marking/ discard.

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

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood system observed heavily soiled. Clean to remove

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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Several refrigeration unit observed without a conspicious thermometer. Provide and maintain.

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

Cutting Surfaces (C)

Inspector’s notes

Sandwich station cutting board observed heavily scored. Replace

In plain English

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

Official wording

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

Inspector’s notes

Interior and exterior of multiple refrigeration/ freezer units observed soiled from visible food spills hand prints and dry food encrusted exterior of microwave observed soiled fromm visible food spills exterior of ice machine observed soiled exterior and interior of panini press observed soiled from visible food spills kitchen shelvings observed soiled and warewashing backsplash observed soiled Clean and sanitize to remove. (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

System Maintained in Good Repair (C)

Inspector’s notes

Bar handsink hot water faucet observed broken. Repair

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

Hood sticker observed expired: 1.3.25. Provide current sticker

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

Drying Mops (C)

Inspector’s notes

Soiled mop observed stored on the floor in the kitchen area - Store properly

In plain English

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

Official wording

No wording provided in the official record.

Inspector’s notes

**2025 Health Permit is outstanding . Please contact ISDHealth@boston.gov via email and provide the proper permit# to request the link for applicable payments. Thank You

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Priority violations noted on the inspection report Establishment shall implement a regular cleaning schedule for the location . CFPM to retrain all staff on date marking and when to dispose.

In plain English

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

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

Oil in the fryerolator observed heavily discolored. Change (Repeated violation)

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 Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Different flavors of house made juice observed without labels. Provide labels

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Food dispensing utensils observed stored in stagnant water. Discontinue to prevent the growth and multiplication of bacterias. (corrected on site )

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.

Official wording

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Notes:Observed open cans stored in house model refrigeration unit. Discussed with PIC to retrain staff on remove from can after opening and properly store. (Repeated violation) Soiled dishes observed stored in the air dry drainboard side. Discontinue

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

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Container of cooked chicken and spaghetti stored in the refrigeration unit for unknow time temperarure 47F-54F. Staff voluntarily discard both products. PIC to retrain staff on monitoring temperature.

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed without date marking.date marking. Per PIC foods were prep the day before. Provide date/discard date .

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

Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed past the 7 days date marking. PIC voluntarily discard all foods . PIC to train staff on monitoring date marking/ discard.

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

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood system observed heavily soiled. Clean to remove

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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Several refrigeration unit observed without a conspicious thermometer. Provide and maintain.

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

Cutting Surfaces (C)

Inspector’s notes

Sandwich station cutting board observed heavily scored. Replace

In plain English

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

Official wording

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

Inspector’s notes

Interior and exterior of multiple refrigeration/ freezer units observed soiled from visible food spills hand prints and dry food encrusted exterior of microwave observed soiled fromm visible food spills exterior of ice machine observed soiled exterior and interior of panini press observed soiled from visible food spills kitchen shelvings observed soiled and warewashing backsplash observed soiled Clean and sanitize to remove. (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

System Maintained in Good Repair (C)

Inspector’s notes

Bar handsink hot water faucet observed broken. Repair

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

Hood sticker observed expired: 1.3.25. Provide current sticker

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

Drying Mops (C)

Inspector’s notes

Soiled mop observed stored on the floor in the kitchen area - Store properly

In plain English

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

Official wording

No wording provided in the official record.

Inspector’s notes

**2025 Health Permit is outstanding . Please contact ISDHealth@boston.gov via email and provide the proper permit# to request the link for applicable payments. Thank You

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

PIC to retrain staff on all P's and PF's violations.

In plain English

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

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

Oil in the fryer observed heavily discolored. Change

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

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

Inspector’s notes

Observed raw chicken stored above RTE cooked chicken. Discontinue.

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

Bags of onions carrots and boxes of food containers observed stored on the floor downstairs in the basement area. Discontinue/ elevate.

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

Observed open cans stored in house model refrigeration unit. Discussed with PIC to remove from can after opening and properly store.

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed past the 7 days date marking. PIC voluntarily discard all foods . PIC to train staff on monitoring date marking/ discard. Individually packed house made flan stored at the bar refrigeration unit observed without date marking. Provide date/discard date .

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

Compliance with Food Law (Pf)

Inspector’s notes

Individual per PIC house made flan observed without lables. Provide

In plain English

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

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood vent observed heavily soiled. Clean to remove. Hood sticker expires : 1.3.25

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

Cutting Surfaces (C)

Inspector’s notes

Cutting board observed heavily scored. Replace

In plain English

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

Official wording

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

Inspector’s notes

Interior and exterior of multiple refrigeration units observed soiled from visible food spills hand prints and dry food encrusted interior and exterior of microwave observed soiled fromm visible food spills exterior and interior of panini press observed soiled from visible food spills kitchen shelvings observed soiled and warewashing backsplash observed soiled . Clean and sanitize to remove.

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Bar handsink observed without blocked by large blue cooler. Discontinue and maintain accessible. Repeated violation (9.9.24)

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

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Floor under all kitchen equipments warewashing refrigeration unit and shelvings observed heavily soiled from grime accumulation. Clean to remove.

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

Cutting Surfaces (C)

Inspector’s notes

Cutting board observed heavily scored. Replace

In plain English

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

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

PIC to retrain staff on all P's and PF's violations.

In plain English

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

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

Oil in the fryer observed heavily discolored. Change

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

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

Inspector’s notes

Observed raw chicken stored above RTE cooked chicken. Discontinue.

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

Bags of onions carrots and boxes of food containers observed stored on the floor downstairs in the basement area. Discontinue/ elevate.

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

Observed open cans stored in house model refrigeration unit. Discussed with PIC to remove from can after opening and properly store.

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed past the 7 days date marking. PIC voluntarily discard all foods . PIC to train staff on monitoring date marking/ discard. Individually packed house made flan stored at the bar refrigeration unit observed without date marking. Provide date/discard date .

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

Compliance with Food Law (Pf)

Inspector’s notes

Individual per PIC house made flan observed without lables. Provide

In plain English

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

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood vent observed heavily soiled. Clean to remove. Hood sticker expires : 1.3.25

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

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

Inspector’s notes

Interior and exterior of multiple refrigeration units observed soiled from visible food spills hand prints and dry food encrusted interior and exterior of microwave observed soiled fromm visible food spills exterior and interior of panini press observed soiled from visible food spills kitchen shelvings observed soiled and warewashing backsplash observed soiled . Clean and sanitize to remove.

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Bar handsink observed without blocked by large blue cooler. Discontinue and maintain accessible. Repeated violation (9.9.24)

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

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Floor under all kitchen equipments warewashing refrigeration unit and shelvings observed heavily soiled from grime accumulation. Clean to remove.

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) Certified Food Protection Manager (C)

Inspector’s notes

PIC unable to provide CFPM certificate. Provide and post

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.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Person in charge not demonstrating proper cleaning of equipment not monitoring cleaning warewashing and cold holding. CFPM to retrain all staff on all violations noted

In plain English

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

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

Oil in the fryer observed heavily discolored. Change

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

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

Inspector’s notes

Observed raw shell eggs stored above RTE foods. Discontinue. (COS)

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

In use utensils observed stored in between equipments. Discontinue

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.

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep the night before 9.8.24. Provide date marking with made/discard date.

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

Sponges Use Limitation (C)

Inspector’s notes

Observed staff using yellow sponge to clean dishes. Discontinue (COS)

In plain English

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

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood vent observed soiled. Clean to remove.

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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Multiples refrigeration units observed without a conspicious thermometer. Provide and maintain.

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

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

No irreversible thermomether available on site. Provide

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

3 door freezer unit observed missing modem door. Provide

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.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Kitchen main cutting board observed heavily scored. Resurface/ replace

In plain English

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

Official wording

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

Inspector’s notes

Interior and exterior of multiple refrigeration units observed soiled chest freezer observed with heavy ice build up interior of 3 bay sink observed soiled. Clean and sanitize to remove.

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Bar handsink observed without blocked by large blue cooler and observed yellow sponge stored inside bar handsink. Discontinue and maintain accessible. (COS)

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

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Back of the house observed clutter with empty boxes and old furnitures. Remove

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

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Both kitchen main handsink observed without hand cleanser. Provide and maintain (Corrected on site/ COS) Advised all staff to pause and wash their hands before continuing to work.

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

Both kitchen handsink observed without paper towel. Provide and maintain. (COS)

In plain English

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

Official wording

Handwashing Signage (C)

Inspector’s notes

Bar handsink and restrooms observed without employee must wash hands sign. Provide

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

Cutting Surfaces (C)

Inspector’s notes

Kitchen main cutting board observed heavily scored. Resurface/ replace

In plain English

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

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

PIC unable to provide CFPM certificate. Provide and post

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.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Person in charge not demonstrating proper cleaning of equipment not monitoring cleaning warewashing and cold holding. CFPM to retrain all staff on all violations noted

In plain English

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

Official wording

Safe Unadulterated and Honestly Presented (P)

Inspector’s notes

Oil in the fryer observed heavily discolored. Change

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

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

Inspector’s notes

Observed raw shell eggs stored above RTE foods. Discontinue. (COS)

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

In use utensils observed stored in between equipments. Discontinue

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.

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Numerous containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep the night before 9.8.24. Provide date marking with made/discard date.

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

Sponges Use Limitation (C)

Inspector’s notes

Observed staff using yellow sponge to clean dishes. Discontinue (COS)

In plain English

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

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood vent observed soiled. Clean to remove.

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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Multiples refrigeration units observed without a conspicious thermometer. Provide and maintain.

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

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

No irreversible thermomether available on site. Provide

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

3 door freezer unit observed missing modem door. Provide

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.

Official wording

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

Inspector’s notes

Interior and exterior of multiple refrigeration units observed soiled chest freezer observed with heavy ice build up interior of 3 bay sink observed soiled. Clean and sanitize to remove.

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Bar handsink observed without blocked by large blue cooler and observed yellow sponge stored inside bar handsink. Discontinue and maintain accessible. (COS)

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

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Back of the house observed clutter with empty boxes and old furnitures. Remove

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

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Both kitchen main handsink observed without hand cleanser. Provide and maintain (Corrected on site/ COS) Advised all staff to pause and wash their hands before continuing to work.

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

Both kitchen handsink observed without paper towel. Provide and maintain. (COS)

In plain English

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

Official wording

Handwashing Signage (C)

Inspector’s notes

Bar handsink and restrooms observed without employee must wash hands sign. Provide

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

Effectiveness-Hair Restraints (C)

Inspector’s notes

Ensuremall food handlers are wearing hair restraints when working with foods

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Ensure there is a person in charge during business hours who is responsible and knowledgeable in food safety

In plain English

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

Official wording

Wiping Cloths Use Limitation (C)

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

New menu is missing the consumer advisory for items offered under cooked - address

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

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Clean floors in the kitchen / prep areas from visible grease and grime spills

In plain English

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

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Remove all personal items from the food service areas such as clothing watches and cell phones

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.