Green And The Grain

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

The hot water faucet at front counter area hand wash sink was stripped and would not work properly. Repair or replace the malfunctioning hot water handle.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed shredded lettuce being maintained at 46.8*F and purple shredded cabbage at 47.2*F in elevated black refrigeration unit. TCS foods to be maintained at 41*F or less unless using time as public health control. Note: If using time at end of day leftover TCS foods must be discarded. See attachment.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The elevated black plastic salad cooler was observed holding shredded lettuce at 46.8*F and shredded purple cabbage at 47.2*F. Repair or replace this unit so that it maintains TCS foods at an ambient temperature of 41*F or less.

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

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed several unlabeled spray bottles at both front and BOH. Label all spray bottles with their contents.

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

Label all containers of food and food ingredients with their common name.

Inspector’s notes

In BOH observed an unlabeled plastic container of sugar on shelf over prep table. Label food containers with contents.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

The business license must be posted where it can be easily seen.

Inspector’s notes

The business license posted in office expired 4/1/25. Post valid store business license.

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

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed multiple squeeze bottles in walk-in cooler that contained no date markings. Reviewed date marking requirements and strategies with the operator. Ensure that all TCS foods held overnight are date marked and not held beyond 7 days.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There were no test strips to measure the strength of the sink and surface cleaner/sanitizer solution. Obtain and use appropriate 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

Keep the plumbing system in good repair.

Inspector’s notes

Hot water at the front handsink was shut off. The hot water faucet just turned round and round and would not turn the water on. Repair faucet and handsink so that hot running water is available.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

There was no handwash sign at back handwash sink. Provide a hand wash sign at this hand wash 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

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed cut lettuce at 50*F and spinach leaves at 56*F in lettuce cold holding unit. Discontinue using this unit until it has been repaired and is maintaining cold TCS foods at 41*F or less. Ambient temp of unit was 56*F.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The salad cooler was observed holding an ambient temperature of 56*F. Repair or replace this unit so that it maintains an ambient temperature of 41*F or less.

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

Wash food-contact surfaces of equipment and utensils to effectively remove or loosen 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

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Multiple examples of cooked shrimp, hard boiled eggs and tofu being held in the walk-in without date of production. Reviewed date marking requirements and strategies with the operator. Ensure that all TCS foods held overnight are date marked and not held beyond 7 days.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

There were no test strips to measure the strength of the sink and surface cleaner/sanitizer solution. Obtain and use appropriate 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

Keep the plumbing system in good repair.

Inspector’s notes

Hot water at the front handsink was shut off. The hot water faucet just turned round and round and would not turn the water on. Repair faucet and handsink so that hot running water is available.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

There was no handwash sign at back handwash sink. Provide a hand wash sign at this hand wash 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

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed cut lettuce and spinach leaves at 50 and 49.9*F in lettuce cold holding unit. Discontinue using this unit until it has been repaired and is maintaining cold TCS foods at 41*F or less.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed cut lettuce and spinach leaves at 50 and 49.9*F in lettuce cold holding unit. Discontinue using this unit until it has been repaired and is maintaining cold TCS foods at 41*F or less. Repair this unit.

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

Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

Inspector’s notes

Observed hanging Fruit fly Bars containing insecticide hanging over food items and hotel pans. Discontinue using these items in a food storage or utensil storage area.

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

When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Inspector’s notes

Observed serving utensils buried in containers of ready-to-eat cut lettuce, cabbage and kale in cold holding lettuce cooler. Store utensils in such a manner that the handle is not in contact with the food item.

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.