4-602.11; Core; The ice machine interior has residue buildup inside. Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean ice machines more frequently.
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.
notedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Cut melon was being cooled in a container so the tightly fitted wrapping. Potentially hazardous food shall be cooled in containers with loose or no wrapping to facilitate cool air transfer. CDI- Wrapping was partially removed for cooling.
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.
2-303.11; Multiple employees throughout the kitchen were observed preparing food while wearing watches on their wrists. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Plastic utensils being stored for use were damaged and no longer easily cleanable. Equipment shall be maintained in a state of good repair. Replace utensils as needed.
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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); The walk in cooler fans directed at food items in the area have soil residue buildup and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling light fixtures above food preparation line have dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
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.
notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Handwashing sink was not equipped with paper towels. All handwashing sinks shall be supplied with a hand drying provision. CDI- Paper towels were provided. Full deductions may be taken if this item is repeated.
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.
notedCode 3-401.11 Raw Animal Foods - Cooking (P)Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
3-401.11 Raw Animal Foods - Cooking (P); During the inspection; PIC offered for EHS to take a final cook temperature of salmon coming out of the oven. The salmon was 109-146F. Fish shall be cooked to 145F. When asked; PIC confirmed the final cook temperature of salmon is 145F. CDI- Food was placed back in the oven to be cooked during the inspection.
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Sausage was found holding at 79F on a steam table. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Sausage was voluntarily discarded by PIC.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Repeat; All potentially hazardous food in the reach-in cooler at the end of the line was above 41F (see temperature chart). Eggs inside of an ice bath were holding above 41F as well. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Potentially hazardous food such as cheese and grits in the reach in cooler than had been held for over 4 hour were voluntarily discarded. Eggs were discarded as well. Other food was taken to be cooled before a 4 hour period elapsed.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Sliced deli meat from 12/23/25 according to date marking was still being stored in a cooler. After a 7 day period; cut or prepared ready-to-eat potentially hazardous food shall be discarded. CDI- Deli meat was voluntarily discarded.
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.
minorCode 2-402.11 Effectiveness - Hair Restraints (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C); Employee was observed preparing/cutting food with no hair restraint. Employees shall wear hair restraints while preparing food products.
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.
notedCode 3-302.15 Washing Fruits and Vegetables (C)Other
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C); Produce (onions and potatoes) were observed being prepared without being washed. Before being prepared or used; produced shall be washed. PIC was educated on this matter during the inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Plates were found stored underneath a high-use preparation area where food crumbs were falling on them. Equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.
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.
4-205.10; Upstairs; a refrigerator is being used for food products that is not approved for commercial food service use. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. PIC stated that this refrigerator will be used as a staff-only refrigerator moving forward.
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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Repeat; Several ontainers being stored as clean had sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Handwashing sink was not equipped with paper towels. All handwashing sinks shall be supplied with a hand drying provision. CDI- Paper towels were provided.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw bacon was found being stored above one container of potatoes. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Repeat; All potentially hazardous food in the reach-in cooler at the end of the line was above 41F (see temperature chart). Raw eggs in another reach in cooler and ham in a prep top cooler were above 41F as well. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Salmon; cut lettuce; and marinara above 41F were voluntarily discarded. Other food was taken to be cooled before a 4 hour period elapsed.
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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); While improvements have been made since last inspection; portion of half and half was found with no date marking. After being opened prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Condenser in walk-in cooler has ice buildup due to a leak/condensation issue. Equipment shall be maintained in a state of good repair. Address ice buildup issue.
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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Containers being stored as clean had sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
4-602.11; Core; The ice machine guards inside of the machine in the front of the kitchen and the machine upstairs have light residue buildup. The tea urn nozzles upstairs had a large buildup of residue...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these items more frequently.
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.
3-501.16(A)(1) ; Priority; Sausage links and patties in the steam table measured 122-133F before the end of breakfast and the facility does not have a preapproved TPHC policy yet in place...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: TPHC discussed and sausage was discarded after breakfast.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; The reach-in cooler on the line was maintaining TCS food temperatures of 47F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: TCS in the cooler was voluntarily discarded.
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.
3-501.17; Priority Foundation; A few items like milk; sausage; and ham were not date marked...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Items were either dated or discarded.; 3-501.18; Priority; A deli container of canned peppers and cooked onions were dated as prepped on 08.01...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen). CDI: Container voluntarily discarded.
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.
3-302.12; Core; Numerous bottles of dry food and liquid ingredients were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; There are boxes of food being stored on the floor of the walk-in freezer. PIC says the week is about to be used for a deep cleaning and reorganization...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor.
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.
3-304.12; Core; A couple of dry ingredients had scoops without handles in them. The ice bin scoops were soiled with water and residue buildup in the bottom. Clean these ice scoop bins more often...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
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.
4-903.11(A); (B) and (D); Core; Metal containers stored as clean were stacked together while still wet on the drying rack...Air dry all utensils before stacking them together.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Coffee filters were stored around the facility outside of the plastic wrap and not in covered containers...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Place these filters in covered containers.; 4-904.11; Core; Plastic spoons were stored with the food-contact surfaces face up at the coffee mug stand in the dining room...Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Single-service articles intended for food or lip contact shall be furnished with the original individual wrapper intact or from an approved dispenser. CDI: Spoons voluntarily removed.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; There is no utensil surface testing device for either dish machine (upstairs or downstairs)...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI: PIC ordered a dish thermometer during the visit.
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.
2-401.11; Core; Repeat; Employee beverage was found being stored above clean dishes on dish shelving. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
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.
3-302.11; Priority; One container of raw eggs was found being stored above breaf in a low boy cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed. Deductions will be taken if this item is repeated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Interior plate of ice machine has minor residue accumulation. food contact surfaces of equipment such as soda nozzles and ice bins shall be cleaned at a frequency necessary to prevent residue accumulation. Clean this area more frequently.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Repeat; Cut melon in the reach-in cooler was being held at 52F and cut lettuce was at 45F. Cut tomatoes and cheese in another reach-in cooler was holding at 44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut melon was voluntarily discarded and other food was taken to be cooled before a 4 hour period elapsed.
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.
3-302.12; Core; Containers of fine food ingredients were found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. CDI- Containers were labeled.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Repeat; Boxes of food were being stored on the floor of the walk-in cooler and freezer. All food items shall be stored at least 6 inches above the floor in order to prevent potential contamination.
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.
3-304.12; Core; Repeat; Scoops were being stored in food containers with their handles directly touching the food. One scoop with no handle was being stored in a food container. If utensils are stored inside of food containers; they shall be stored with their handles above the food in order to prevent potential contamination.
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.
4-501.11; Core; Dishwashing machine downstairs is not currently functioning. Employees are taking dishes to the upstairs dishwashing machine to be washed and sanitized. Reach-in cooler on the prep line stopped functioning correctly today according PIC. Equipment shall be maintained in a state of good repair. Establishment has ordered a completely new dishwashing machine. EHS returning on later date to observe status of downstairs dishwashing machine and see that it has been repaired.
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.
2-401.11; Core; Employee beverage was found being stored above clean dishes on dish shelving. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
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.
4-601.11 (A); Priority Foundation; Slicer blade being stored as clean had food residue remaining. Food contact surfaces shall be kept clean to sight and touch. CDI- Slicer was cleaned during the inspection.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; While large improvements have been made; one portion of cheese on a prep top unit was holding at 45F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded during the inspection.
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.
3-501.17; Priority Foundation; Multiple ready to eat potentially hazardous foods were not date marked in a low boy cooler on the cook line. Ready to eat potentially hazardous foods shall be dated on the day they were prepared/opened to indicate when they shall be discarded after a 7 day period.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of food was found being stored on the floor of the walk-in freezer. All food items shall be stored at least 6 inches above the floor in order to prevent potential contamination. Deductions will be taken if this item is repeated.
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.
3-304.12; Core; Scoop was being stored in container of food with the handle touching the food. If utensils are stored inside of food containers; they shall be stored with their handles above the food in order to prevent potential contamination.
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.
4-903.11(A); (B) and (D); Core; Tongs were bein stored on oven handles in low areas where employees can easily brush against them. Utensils and equipment shall be stored in an area where they are protected from potential contamination. Do not store tongs on low oven handles.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Personal employee bag was found resting on plates. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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.