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): Container of tabbouleh stored at 51F inside cold-drawer that was slightly propped open. CDI: Ice added to container to rapidly cool to 41F. Only cold-holding violation observed - half points taken.
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 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Chicken spit stored on the floor inside a plastic reusable tub. CDI: Food removed from the floor and stored safely at inspectors request. One item stored on the floor. No points taken.
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.
6-301.11 Handwashing Cleanser; Availability (Pf): Handwashing sink in main food prep area is without soap. CDI: Soap provided at inspectors request. Reminder: Hand sanitizer is NOT a substitute for proper handwashing with soap.
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 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw chicken kababs stored over vegetable kababs inside reach-in unit. CDI: Raw animal foods rearranged during inspection based on final cook temperatures. Full points taken due to repeat violation. Please note that the raw food storage order guide is posted on the door of this unit for reference from prior inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Minor growth build-up inside small ice machine in back prep area.
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) Maintain TCS foods in hot holding at 135F or above. (P) Falafel and French fries holding below 135F inside heat lamp basin. CDI: Items reheated and stand positioned closer to the heating element. Please monitor this area for temperature fluctuations.
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) Maintain TCS foods in cold holding at 41F or less. (P): Lentil rice dish is holding at 54F inside steam well basin. In discussion with staffFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Lentil rice dish is holding at 54F inside steam well basin. In discussion with staff; they stated this dish is typically not served hot. EC Wall explained that all potentially hazardous foods; such as cooked rice and lentils; must be either maintained hot at 135F or cold at 41F. CDI: Rice dish moved to cooler to rapidly return to temperature. Staff stated food had been left out only within the last hour. This dish must be kept inside cold-holding equipment such as a cooler or double panned with ice to ensure 41F or below is maintained.
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.11 Variance Requirement (Pf): Facility has begun utilizing reduced oxygen packaging (ROP) for the packaging of their raw chicken without an approved HACCP procedure or prior regulatory approval. Raw chicken at self-service raw meat case was observed inside ROP packaging with no labels. Vacuum packager is located in main prep area beside flat bread cooler. EC Wall instructed staff and management not to use the vacuum packager until they acquire the corresponding written procedures and state approvals for their process. CDI: All ROP product was voluntarily discarded and adulterated with bleach. ROP HACCP educational material provided to operator via email following inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11 Documentation of Proposed Variance and Justification (Pf) Facility has begun utilizing reduced oxygen packaging (ROP) for the packaging of their raw chicken without an approved HACCP procedure or prior regulatory approval. Raw chicken at self-service raw meat case was observed inside ROP packaging with no labels. Vacuum packager is located in main prep area beside flat bread cooler. EC Wall instructed staff and management not to use the vacuum packager until they acquire the corresponding written procedures and state approvals for their process. CDI: All ROP product was voluntarily discarded and adulterated with bleach. ROP HACCP educational material provided to operator via email following inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Several containers of food stored on the floor under storage racks inside walk-in cooler. CDI: Food removed from the floor and stored safely at inspectors request.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gasket badly torn on reach-in cooler door in back prep area.
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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw lamb and beef kebabs stored directly under raw chicken kebabs inside reach-in unit. CDI: Raw animal foods rearranged during inspection based on final cook temperatures. EC Wall provided a storage order sticker for guidance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C) employee phone stored on make line pizette cooler where dough prep is happening.
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.
notedCode Observation: The cooked red paper pizettes are being left at room temperature without written time control policy. CDI: A time control policy was provided during inspection today for this product. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The cooked red paper pizettes are being left at room temperature without written time control policy. CDI: A time control policy was provided during inspection today for this product. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The bulk food containers with dry nutsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The bulk food containers with dry nuts; spices and other food items are not labeled. 3-602.11 Food Labels. (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) The manufacturer's or processor's label that was provided with the FOOD; or (2) A card; sign; or other method of notification that includes the information specified under Subparagraphs (B)(1); (2); and (6) of this section. (B) Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients and sub-ingredients in descending order of predominance by weight; including a declaration of artificial colors; artificial flavors and chemical preservatives; if contained in the FOOD; (6) Except as exempted in the Federal Food; Drug; and Cosmetic Act § 403(q)(3) - (5); nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling.
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 Observation: Staff member wearing wrist jewelry whil performing food produciton tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff member wearing wrist jewelry whil performing food produciton tasks. 2-303.11 Prohibition - Jewelry (C) 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.
Observation: Mops are not being stored up to air dry and are left in mop bucket. Provide a way for mops to dry handle up without allowing wastewater to drian onto floor. 6-501.16 Drying Mops (C) Store mops for air drying after use.
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.
majorCode Observation: An employee health policy was not available to staff when requested during inspection. Documents were unable to be produced for review and demonstration. CDI: Provided paperworkPermits, training, and postings
Observation: An employee health policy was not available to staff when requested during inspection. Documents were unable to be produced for review and demonstration. CDI: Provided paperwork; employee health policy and information for staffing during inspection. Education provided regarding requirements of the PIC and staff. 2-103.11 (O); Priority Foundation; O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW; to the PERSON IN CHARGE; information about their health and activities as they relate to diseases that are transmissible through FOOD; as specified under ¶ 2-201.11(A); Pf
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.
criticalCode Observation: TCS (temperature control safety food products) not cold holding at 41F or below. Cooked cheese type naan left at room temperature on counter. Discussed that this product must be held hot or cold. Ground beef holding at 44F in meat display - (*Open air case is unable to maintain 41F or below)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS (temperature control safety food products) not cold holding at 41F or below. Cooked cheese type naan left at room temperature on counter. Discussed that this product must be held hot or cold. Ground beef holding at 44F in meat display - (*Open air case is unable to maintain 41F or below); CDI: Operating closed open display to decrease air temperature; (*new equipment may need evaluation for use); Cheese bread products removed from service. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
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 Observation: Prep refrigeratorsEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Prep refrigerators; display refrigerators do not have a thermometer interiorly to measure air temperature. Ensure that all refrigerators have an air thermometer to monito equipment. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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.
majorCode Observation: Grape leaf rolls and package cooked meat products did not have proper food labeling with ingredientsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Grape leaf rolls and package cooked meat products did not have proper food labeling with ingredients; allergen with business name on labeling. Provide labeling for the cooked meat product and grape leaf rolls in grab and go refrigerator case. Verification for corrective action will be June 14; 2024. 3-602.11; A) FOOD PACKAGED in a FOOD ESTABLISHMENT; shall be labeled as specified (B) Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients in descending order of predominance by weight; including a declaration of artificial color or flavor and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient Pf Priority Foundation;
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 Observation: The rear entrance door behind display refrigerator is gapped at bottom allowing for entrance of mice or insects. Seal up door. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door behind display refrigerator is gapped at bottom allowing for entrance of mice or insects. Seal up door. 6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
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.
Observation: Utensils and equipment are not being air dried after sanitizing in sink. CDI; This was corrected during inspection by separating utensils and equipment on dry rack. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD
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.
Observation: The surfaces of the frying pans are scored and no longer cleanable (coated pans); The plastic lid on the falafel mixer is broken/poor repair; Repair or replace equipment parts when in poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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.
minorCode Observation: The non-food contact surfaces of the meat slicer around the wheel cover and under platform have accumulation of debris. The interior of the grinder has visible accumulationCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non-food contact surfaces of the meat slicer around the wheel cover and under platform have accumulation of debris. The interior of the grinder has visible accumulation; Ensure that all non food contact surfaces are kept clean and free from debris accumulation. **Provide tools that can clean these areas*** 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
3-302.11; Priority; Facility had several frozen animal meats removed from their commercial packaging stored outside of the final cook temperature hierarchy and with ready-to-eat foods. Food shall be protected from contamination by separating raw animal foods during storage; preparation; and display EXCEPT frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. CDI: EHS provided guidance on proper storage for raw animal meats and left storage order charts with PICs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Several spray bottles of various chemical cleaners without identifying labels. Working containers for toxic materials such as cleaners shall be individually identified. CDI: Labels added during inspection.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed a large container of humus several inches high at 105F while actively cooling. Humus was covered in plastic wrap and resting on a prep counter. Cooling shall be accomplished by placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI: EHS provided cooling method education during inspection on cooling methods.
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.
3-304.14; Core; Wiping cloths stored in buckets of sanitizer below 50ppm. Cloths shall be held between used in a container of chemical sanitizer at the proper concentration. CDI: EHS demonstrated how to mix chlorine bleach at the right concentration. All buckets of sanitizer remade.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Observed dishes being washed in water at a temperature of 104F. The temperature of the wash solution shall be maintained at 110F or above. CDI: Hot water added. No points deducted.
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.