The Fourth Wall

Official wording

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

Inspector’s notes

Clean the interior white panel of the ice machine to remove 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interior of the fryer cabinet to remove grease buildup.

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

Controlling Pests (C)

Inspector’s notes

The most recent pest report is stating activity.Provide an additional pest report for review at the time of re-inspection.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Secure all CO2 tanks

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

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Seal all holes/gaps as noted on the pest report from 8.28.26

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

Clean the interior white panel of the ice machine to remove 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interior of the fryer cabinet to remove grease buildup.

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

Controlling Pests (C)

Inspector’s notes

The most recent pest report is stating activity.Provide an additional pest report for review at the time of re-inspection.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Secure all CO2 tanks

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

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Seal all holes/gaps as noted on the pest report from 8.28.26

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

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

Inspector’s notes

The menu is missing the consumer advisory discloser reading"these items are served raw/undercooked or cooked to order" Provide on menu (*) asterisk all necessary items

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

Provide chlorine & Quats test strips on site. (Test done using the inspectors test kit)

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Repair the toilet tissue dispenser

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

Clean the interior white panel of the ice machine to remove 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interiors of the fryer units to remove soils/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.

Official wording

Service Sink (C)

Inspector’s notes

There is no mop sink on site.Provide

In plain English

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

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

The handsink drainpipe is damaged & leaking.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

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Clean the grounds around the outside trash & grease barrels to remove debris & soils.

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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Secure all the CO2 tanks in the basement

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

The hood sticker expired on 4.22.26.Provide a proper hood cleaning from a licensed company.Post the new 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

No wording provided in the official record.

Inspector’s notes

Provide a choke safe certificate on site from a full time employee.

In plain English

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

Official wording

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

Inspector’s notes

The menu is missing the consumer advisory discloser reading"these items are served raw/undercooked or cooked to order" Provide on menu (*) asterisk all necessary items

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

Provide chlorine & Quats test strips on site. (Test done using the inspectors test kit)

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Repair the toilet tissue dispenser

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

Clean the interior white panel of the ice machine to remove 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean the interiors of the fryer units to remove soils/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.

Official wording

Service Sink (C)

Inspector’s notes

There is no mop sink on site.Provide

In plain English

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

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

The handsink drainpipe is damaged & leaking.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

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Clean the grounds around the outside trash & grease barrels to remove debris & soils.

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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Secure all the CO2 tanks in the basement

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

The hood sticker expired on 4.22.26.Provide a proper hood cleaning from a licensed company.Post the new 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

No wording provided in the official record.

Inspector’s notes

Provide a choke safe certificate on site from a full time employee.

In plain English

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

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Noted chicken boxes stored on the floor in the walkin.Remove and store 6 inches above the floor Remove all the soda boxes on the floor and store 6 inches above the floor on the rack.

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

Noted sliced tomatoes at 50F sliced an hour ago.Retrain staff to chill the product below 41F before moving to the service line

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

Noted no sanitizer strip for the low temp dish machine.Provide

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

Repair the sanitizer line on the 3 bay sink in the basement.

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

Outer Openings Protected (C)

Inspector’s notes

Repair the hole under the employee door to prevent pest entry

In plain English

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

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Noted no single use towels available at the hand sink in the bar.Provide COS by the PIC

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

Provide hand sink sign at the bar.

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

Controlling Pests (Pf)

Inspector’s notes

Noted dead cockroaches in the basement soda area.Provide detail pest report

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Noted dead cockroaches on the floor in the soda area and near the prep area.Remove and clean with frequency

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Noted lot of clutter in the back employee area and near the 3 bay sink.Remove unnecessary items

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 Frequency and Restrictions (C)

Inspector’s notes

Noted floors in the basement behind the equipment/under the equipment/beer walkin with heavy food residue.Clean with frequency

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

Noted chicken boxes stored on the floor in the walkin.Remove and store 6 inches above the floor Remove all the soda boxes on the floor and store 6 inches above the floor on the rack.

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

Noted sliced tomatoes at 50F sliced an hour ago.Retrain staff to chill the product below 41F before moving to the service line

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

Noted no sanitizer strip for the low temp dish machine.Provide

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

Repair the sanitizer line on the 3 bay sink in the basement.

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

Outer Openings Protected (C)

Inspector’s notes

Repair the hole under the employee door to prevent pest entry

In plain English

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

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Noted no single use towels available at the hand sink in the bar.Provide COS by the PIC

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

Provide hand sink sign at the bar.

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

Controlling Pests (Pf)

Inspector’s notes

Noted dead cockroaches in the basement soda area.Provide detail pest report

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Noted dead cockroaches on the floor in the soda area and near the prep area.Remove and clean with frequency

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Noted lot of clutter in the back employee area and near the 3 bay sink.Remove unnecessary items

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 Frequency and Restrictions (C)

Inspector’s notes

Noted floors in the basement behind the equipment/under the equipment/beer walkin with heavy food residue.Clean with frequency

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 )Cooling Methods (Pf)

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

Raw Burgers and Chicken @ 51f ensure proper cold hold of 41f or below

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

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Walkin Cooler Running @ 51f Ensure proper cold hold of 41f or below repair

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 Adequacy (C)

Inspector’s notes

Hood vents with carbon build up above grill 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

(A )Cooling Methods (Pf)

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

Raw Burgers and Chicken @ 51f ensure proper cold hold of 41f or below

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

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Walkin Cooler Running @ 51f Ensure proper cold hold of 41f or below repair

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 Adequacy (C)

Inspector’s notes

Hood vents with carbon build up above grill 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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Back alley observed with debis and excess trash throughout alley way. Clean all excesss trash in alley.

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

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Back alley observed with debis and excess trash throughout alley way. Clean all excesss trash in alley.

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

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood filter above grill observed with heavy grease build up. 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

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

Inspector’s notes

Interior of the ice machine observed with soils. 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Grease build up on floor below fryolater. 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

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Remove all excess trash in alley way.

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

Receptacles (C)

Inspector’s notes

Clean all trash cans. Provide business name on all trash barrells.

In plain English

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

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Soiled trap in basement. Person in charge removed.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Hood filter above grill observed with heavy grease build up. 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

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

Inspector’s notes

Interior of the ice machine observed with soils. 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Grease build up on floor below fryolater. 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

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Remove all excess trash in alley way.

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

Receptacles (C)

Inspector’s notes

Clean all trash cans. Provide business name on all trash barrells.

In plain English

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

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Soiled trap in basement. Person in charge removed.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Posted certified food manager certificate is expired. No allergy certificate expired. Provide updated certificates.

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

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

Inspector’s notes

Raw shell eggs stored above ready to eat foods in walk in cooler. Corrected on site.

In plain English

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

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cheese sauce in hot holding unit at 95F. Discarded. Hold hot foods at 135F or 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.

Official wording

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

Inspector’s notes

Mold build up inside the interior of ice machine in basement. 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Sides and bottom of fryer are soiled with grease build up. Grease soils on the floor of production line. Clean to remove 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

Outside Receptacles (C)

Inspector’s notes

Grease container in alley way is soiled. Clean to remove all soils to prevent potential pests.

In plain English

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

Official wording

Floor and Wall Junctures Coved and Enclosed or Sealed (C)

Inspector’s notes

Part of ceiling above dry storage is missing and damaged. Repair as necessary.

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 Signage (C)

Inspector’s notes

Provide hand wash only on production line hand sink.

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

No wording provided in the official record.

Inspector’s notes

No choke safe certificate observed. Provide.

In plain English

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

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Posted certified food manager certificate is expired. No allergy certificate expired. Provide updated certificates.

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

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

Inspector’s notes

Raw shell eggs stored above ready to eat foods in walk in cooler. Corrected on site.

In plain English

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

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cheese sauce in hot holding unit at 95F. Discarded. Hold hot foods at 135F or 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.

Official wording

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

Inspector’s notes

Mold build up inside the interior of ice machine in basement. 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

Nonfood Contact Surfaces (C)

Inspector’s notes

Sides and bottom of fryer are soiled with grease build up. Grease soils on the floor of production line. Clean to remove 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

Outside Receptacles (C)

Inspector’s notes

Grease container in alley way is soiled. Clean to remove all soils to prevent potential pests.

In plain English

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

Official wording

Floor and Wall Junctures Coved and Enclosed or Sealed (C)

Inspector’s notes

Part of ceiling above dry storage is missing and damaged. Repair as necessary.

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 Signage (C)

Inspector’s notes

Provide hand wash only on production line hand sink.

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

No wording provided in the official record.

Inspector’s notes

No choke safe certificate observed. Provide.

In plain English

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

Official wording

Thawing (C)

Inspector’s notes

Reduced Oxygen Packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing to prevent contamination.

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

No test strips for surface sanitizer. Provide test strips

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

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Low temp dish machines not testing for sanitizer. Service call has been placed. Use disposable cups and utensils until machines are sanitizing.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Grease and soils around basement grease trap. Soiled towels and debris in basement storage riom. Old rat droppings behind hot water tank. Clean all areas to avoid attracting pests. Monitor for activity

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

Thawing (C)

Inspector’s notes

Reduced Oxygen Packaged tuna thawed in refrigerator. Pierce or remove packaging prior to thawing to prevent contamination.

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

No test strips for surface sanitizer. Provide test strips

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

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Low temp dish machines not testing for sanitizer. Service call has been placed. Use disposable cups and utensils until machines are sanitizing.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Grease and soils around basement grease trap. Soiled towels and debris in basement storage riom. Old rat droppings behind hot water tank. Clean all areas to avoid attracting pests. Monitor for activity

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.