4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; all items were moved to be washed. 4-501.112; Priority Foundation; High temp dish machine is only reach 145 degree F in temperature.- In a high temp dish machine; the temperature of the SANITIZING rinse as it enters the manifold may not be more than 194F; or less than 165F for a stationary rack; single temp machine or 180F for all other machines.- Not corrected. EHS will return 8/14/26 to ensure repair. Please contact me if repaired before the date
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.
3-501.14(B); Priority; Observed rice that was cooked over 6 hours ago with the temperature still not at 41 degrees F.- TCS foods shall be cooled to 41 degrees within a total of 6 hours with going from 135F to 70F within 2 hours then 70F to 41F within 4 hours.- CDI; items voluntarily discarded or moved
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115; Priority Foundation; The thermometer on the machine was broken.- WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the watter in each wash and rinse tank and as the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank.- Please fix thermometer and EHS will return 8/14/26 to ensure repair. Please contact EHS if fixed before the date mentioned.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Detailed cleaning is needed on equipment throughout.- Equipment nonfood contact surfaces shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please increase cleaning 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.
6-501.11; Core; Floors throughout were missing grout or broken tiles. In walk in freezer there is a large portion of tiles missing where a metal plate typically is.- Physical facilities shall be in good repair.- Please repair facility 6-501.12; Core; Floors throughout; mainly underneath/behind equipment; was heavily soiled.- Physical facilities shall be kept clean.- Please increase cleaning 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.
4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; all items were moved to be washed.
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)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart) in make line top and bottom.- Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less.- CDI; by properly refrigerating or putting foods in ice-water bath.
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(B); Core; Observed cloths being stored on counters.- Cloths used for wiping surfaces shall be held in between uses in a chemical sanitizing solution.- Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
4-903.11(A); (B) and (D); Core - (REPEAT) Many clean food containers and beverage glasses were stacked while wet.- Clean equipment shall be stored in a self draining position that allows air drying.- Please do not stack dishes until air dried
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; The walk in freezer has ice buildup inside and the sinks throughout have very leaky pipes that need adjustment.- Equipment shall be in good repair and condition.- Please repair items listed
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Detailed cleaning is needed on equipment throughout.- Equipment nonfood contact surfaces shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please increase cleaning 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.
6-501.11; Core; Floors throughout were missing grout or broken tiles. In walk in freezer there is a large portion of tiles missing where a metal plate typically is.- Physical facilities shall be in good repair.- Please repair facility 6-501.12; Core; Floors throughout; mainly underneath/behind equipment; was heavily soiled.- Physical facilities shall be kept clean.- Please increase cleaning 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.
6-301.12; Priority Foundation; At beginning of inspection; one handwashing sink did not have paper towels.- Hand drying provision shall be at every hand wash sink.- CDI; paper towels were refilled.
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.
4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; all items were moved to be washed.
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; One container of chicken was found at 103 degrees F.- TCS foods shall stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; chicken was reheated to 165F and unit was turned up.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart) in make line top and bottom.- Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less.- CDI; by properly refrigerating or putting foods in ice-water bath.
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; Observed one spray bottle of liquid on the make line without a label of what the product (oil) was.- Once removed from bulk supply; products that are not easily identifiable shall be labeled.- CDI; label was placed on the product.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - A few live roaches were observed in kitchen.- The premises shall be maintained free of insects and other pests.- Pest control came to treat two days prior to EHS arrival. On documents it states that an increased activity for the first couple weeks may occur.
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.
4-501.12; Core; There were several small white cutting boards that had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. 4-501.11; Core; Several shelves in walk-in cooler and reach-in refrigerators were rusty and/or peeling.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items listed.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled interiors/exteriors of reach-in refrigerators/freezers; their doors; door frames and handles; refrigerator exterior vent grates/covers; condenser coils and adjacent areas (grease/dust build-up); fryer interior bottoms (grease build-up) and fryer exteriors; wire and solid metal shelves/cabinets; dunnage racks; food prep sink interiors; speed racks; push carts;refrigerated drawers and drawer frames; shelves/areas above refrigerated make line tops (food splattering)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
6-501.11; Core; Floors throughout were missing grout or broken tiles. In walk in freezer there is a large portion of tiles missing where a metal plate typically is.- Physical facilities shall be in good repair.- Please repair facility 6-501.12; Core; Floors throughout; mainly underneath/behind equipment; was heavily soiled.- Physical facilities shall be kept clean.- Please increase cleaning 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.
4-601.11 (A); Priority Foundation -(REPEAT) Numerous stacked food containers had old stickers and sticky residues on exteriors (residues on pan exteriors can stick to interiors of pans stacked on top). Interiors of several food containers and utensil surfaces had food debris on them but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. 4-602.11; Core - Interior bottom ice storage bin area of ice machine had some mold build-up...Equipment such as ice machine shall be cleaned frequently enough to prevent mold/soil accumulation...Increase ice machine cleaning 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.
3-501.16(A)(1) ; Priority - Marinara sauce in counter hot holding unit in wait station area was 100-113F...After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above throughout entire product before serving...CDI by voluntarily discarding sauce.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart) in make line top; bottom and refrigerated drawers...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or putting foods in ice-water bath.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Core - A few buckets of wiping cloth sanitizer were not labeled clearly as "sanitizer"...Working containers of chemicals and sanitizers shall be properly labeled with common name of products inside...CDI by labeling sanitizer buckets.
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.
4-903.11(A); (B) and (D); Core - (REPEAT) Many clean food containers and beverage glasses were stacked while wet. Several clean food containers were stored with food contact sides up; uncovered and with water ponding in them...Clean equipment and utensils shall be stored on clean; dry surfaces; in a self-draining position that allows air drying and covered or inverted...Separate food containers so they completely air dry before stacking. Cover or invert clean plates/containers on clean surfaces.
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.
4-205.15; Core - When ice bin lid is open below soda dispensing unit in wait station; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications..Reactive device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Interior metal plate of one reach-in freezer door was damaged/cracked (with gaps between metal plate and door). Several shelves in walk-in cooler and reach-in refrigerators were rusty and/or peeling...Food service equipment shall be kept in good repair...Repair damaged refrigerator interior plate/door; and replace damaged shelves with similar approved shelving. 4-501.12; Core - (REPEAT) A few small cutting boards had scratches and dark stained areas...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards. 4-502.11 (A) and (C); Core - Some dispensing tongs had cracked vinyl on handles...Food service utensils shall be kept in good repair...If possible; remove damaged vinyl on handles or replace tongs completely.
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
4-302.13; Priority Foundation - Faciity had disc used to measure hot water at rack of dish machine; but battery was not working...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...CDI by having battery replaced in disc. 4-501.14; Core - (REPEAt) Several water holes in top dish machine water sprayer were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure equipment performs its intended function...Increase cleaning frequency of dish machine sprayer holes.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled interiors/exteriors of reach-in refrigerators/freezers; their doors; door frames and handles; refrigerator exterior vent grates/covers; condenser coils and adjacent areas (grease/dust build-up); fryer interior bottoms (grease build-up) and fryer exteriors; wire and solid metal shelves/cabinets; dunnage racks; food prep sink interiors; speed racks; push carts;refrigerated drawers and drawer frames; shelves/areas above refrigerated make line tops (food splattering)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
6-501.11; Core - (REPEAT) Caulk was missing or damaged between handsinks and adjacent splash guards and between some sinks and walls (including in bathroom sink counters). Grout was missing between many floor tiles. Silverware soaking sink water line was leaking below. At dish machine spray rinse faucet; no hot water is available due to possible cross-flow of cold water into hot water line. Also; when hot and cold water are completely turned off at this faucet; water continues to flow through rinse arm...Physical facilities shall be kept in good repair...Replace damaged/missing caulk and tile grout; and repair leak. 6-501.11; Core - (REPEAT) Observed soiled vent hood filters above cooking; some ceiling vents and tiles; wall; flooring under main food preparation/cooking areas; and sides/edges of bathroom doors and toilet stall doors...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
4-602.12; Core - Interiors of a few microwave ovens were very soiled...Cavities and door seals of microwave ovens shall be cleaned at least every 24 hours...Increase cleaning frequency of microwave ovens.; 4-601.11 (A); Priority Foundation - Numerous stacked food containers had old stickers and sticky residues on exteriors (residues on pan exteriors can stick to interiors of pans stacked on top). Several scoops and hand slicer were soiled but being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing 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.
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 - Some cold TCS* foods were above 41F (see temperature chart). Air temperature of far left make line bottom was 48F...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding TCS* foods at incorrect temperatures.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - One refrigerated make line unit bottom was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain cold TCS* foods at proper temperatures...CDI by removing TCS* foods from this unit-discarding or properly refrigerating. Repair this unit so it maintains air temperature at 41F 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - A few live house flies were observed in kitchen and dining area...The premises shall be maintained free of insects and other pests...Rid the facility of flies using methods approved for food service establishments.
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.
4-903.11(A); (B) and (D); Core - Many clean food containers and beverage glasses were stacked while wet. Several plates and other food containers were stored with food contact sides up; and some were stored on soiled shelving...Clean equipment and utensils shall be stored on clean; dry surfaces; in a self-draining position that allows air drying and covered or inverted...Separate food containers and glasses so they completely air dry before stacking. Cover or invert clean plates/containers on clean surfaces.
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 - Some coffee filters were unprotected/uncovered...Single service food/beverage items shall be protected from contamination...Keep filters in their original plastic bags or in covered container.
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 - Interior metal plate of one reach-in refrigerator door was damaged/cracked (with gaps between metal plates and doors). Several shelves in walk-in cooler and reach-in refrigerators were rusty and/or peeling...Food service equipment shall be kept in good repair...Repair damaged refrigerator interior plate/door; and replace damaged shelves with similar approved shelving.; 4-501.12; Core - Some small cutting boards had scratches and dark stained areas...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
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
4-501.14; Core - Several water holes in top dish machine water sprayer were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and to ensure equipment performs its intended function...Increase cleaning frequency of dish machine sprayer holes.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled interiors/exteriors of reach-in refrigerators/freezers; their doors; door frames and handles; refrigerator exterior vent grates/covers; condenser coils and adjacent areas (grease/dust build-up); fryer interior bottoms (grease build-up); wire and solid metal shelves/cabinets; dunnage racks; food prep sink interiors; speed racks; refrigerated drawers and drawer frames; shelves/areas above refrigerated make line tops (food splattering)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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.
5-205.15; Core - When water is turned completely off at back kitchen mop sink faucet; water continues to run through hose (with spray nozzle on end). Cold water faucet knob at 2-comp sink food prep sink was stripped. At dish machine spray rinse faucet; no hot water is available (only somewhat warm water) due to possible cross-flow of cold water into hot water line. Also; when hot and cold water are completely turned off at this faucet; water continues to flow through rinse arm...The plumbing system and its components shall be maintained in good repair...Repair faucet leaks; stripped faucet knob and improperly functioning rinse arm faucet.
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.
5-501.114; Core - Drain plug on one dumpster was damaged (hole in it)...Trash/recycling receptacles with plugs shall have plugs in place...Replace the damgaed drain plug.; 5-501.116; Core - One kitchen trash can was very soiled exterior; interior and handles...Trash/recycling receptacles shall be cleaned frequently enough to prevent soil build-up...Increase trash can cleaning frequency.
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.
6-501.11; Core - Caulk was missing or damaged between handsinks and adjacent splash guards and between some sinks and walls. Observed slight dripping from seam in walk-in cooler ceiling...Physical facilities shall be kept in good repair...Replace damaged/missing caulk and repair cooler leak as needed.; 6-501.11; Core - Observed soiled vent hood filters above cooking; some ceiling light shields; flooring under main food preparation/cooking areas; wall in dish machine area; and sides/edges of bathroom doors and toilet stall doors...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
5-205.11; Priority Foundation; At the start of the inspection a rolling cart was blocking the handwashing sink near the three compartment sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The cart was moved away from the handwashing 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.
4-602.12; Core; There were two microwave ovens that were very dirty. The inside of both units had dried f debris on the inside from the night before. The cavities and door seals of microwaves ovens must be clean if heavily soiled. ; 4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but had wet and dried food debris on the surface of the dishes. There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the dish machine to be washed again.
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; Cooked Shrimp was held at 86F; French Onion Soup was held at 112F; Spinach dip was held hot at 86F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were reheated to 165F.
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; Cooked Chicken was held cold 49F; Cooked Rice was held cold at 48F. Cheese was held cold at 47F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of 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.
3-501.13 ; Priority Foundation; Salmon were left in sink of seating water to thaw. Food must be thawed by using the following methods: under running water not to exceed 70F; as a part of the overall cooking process; in a cold hold unit. CDI.. Cold running water was placed over the food.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; In the walk-in cooler two buckets of pickles were stored on the floor in the walk-in cooler. Food must be stored in a manner to prevent contamination. CDI.. The pickles were placed 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.
4-903.11(A); (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash; dust; or other 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.
4-501.12; Core; There were several small white cutting boards that had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. ; 4-501.11; Core; There was a cold hold unit door that had to have a dried towel stored in the door so that the unit could stay closed. All equipment must be in good repair.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean door handles on the microwave ovens. Clean the storage shelve. Clean the gaskets on the cold hold units. Clean the stove tops. Clean the shelves in the dry storage room. Clean the speed racks and rolling carts. Equipment must be kept free of an accumulation of dust; dirt; Food 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.
6-501.12; Core; Clean the ceilings above the food prep areas to remove the dust and debris. Clean the floor near the cooking equipment and food prep areas. Physical Facilities must be cleaned as often as 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.