notedCode Observation: The outside of the equipment closest to the wall has a small amount of grease build up. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The outside of the equipment closest to the wall has a small amount of grease build up. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall 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.
notedCode Observation: Chlorine concentration at warewash machine was 0ppm. Container of chlorine sanitizer was basically empty. 4-501.114(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chartCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Chlorine concentration at warewash machine was 0ppm. Container of chlorine sanitizer was basically empty. 4-501.114(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart; P Minimum Temperature (F) Minimum Temperature (F) Concentration Range (MG/L) pH 10 or less pH 8 or less 25-49 120 120 50-99 100 75 100 55 55 CDI: Chlorine solution was ordered during inspection. Three comp sink will be used to wash; rinse; and sanitize dishes until chlorine solution arrives.
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 Observation: Dust is building up on hood. Debris is building up on warewash machine and 3 comp sink. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Dust is building up on hood. Debris is building up on warewash machine and 3 comp sink. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 Observation: Container used to hold silverware had debris build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Container used to hold silverware had debris build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI: Container was changed.
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.
Observation: Ice dispenser has a very small amount of microbial growth in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Sanitized.
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.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
Observation: Crab cake mix from 5/21/25 was not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Date mark sticker was placed on crab cake mix.
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.
notedCode Observation: Plastic lids are cracked and no longer easily cleanable. 4-202.11 Multiuse food contact surfaces shall be smoothCleaning and sanitizing
Observation: Plastic lids are cracked and no longer easily cleanable. 4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf
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 Observation: The 2 door prep refrigerator was observed at 50F. Calamari observed at 52F. CDI: Calamari discarded during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The 2 door prep refrigerator was observed at 50F. Calamari observed at 52F. CDI: Calamari discarded during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F 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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Two (2) separate spray chemical containers observed without being labeled. CDI: Operator labeled both bottles of sanitizer during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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.
notedCode Observation: Cooked potatoes being stored in plastic container in walk in to cool. Potatoes found at 90F after 1.5H of cooling. CDI: Potatoes were transfered to metal pan and were observed at 59F at 3H cooling time/measured. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked potatoes being stored in plastic container in walk in to cool. Potatoes found at 90F after 1.5H of cooling. CDI: Potatoes were transfered to metal pan and were observed at 59F at 3H cooling time/measured. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode Observation: The working containers of dry ingredients were not labeled with contents. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The working containers of dry ingredients were not labeled with contents. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
notedCode Observation: The hose connected to the water stand (hose/spray wand) at the cook line doe snot have a backflow device. CDI: Operator removed hose from water faucet and will install a backflow prevention device when reconnecting for use. 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The hose connected to the water stand (hose/spray wand) at the cook line doe snot have a backflow device. CDI: Operator removed hose from water faucet and will install a backflow prevention device when reconnecting for use. 5-203.14 Backflow Prevention Device; When Required (P) A back flow device is required on connections on plumbing devices where backflow of water can occur.
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC CFPM certification is expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI: Discussed options for re-certification; Corrected During Inspection
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.
6-301.11; Priority Foundation; Hand soap dispenser found not working properly. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. PIC was aware of the problem and has a new one coming. The sink was still stocked with soap in the dispenser. CDI: Dispenser cover left open; Corrected During Inspection
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Disclosure missing from consumer advisory on menus. Disclosure shall be something such as "cooked to order" or "item served raw or undercooked." Reminder is also misworded and shall read "Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness" or " Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions." EHS will follow up for verification on consumer advisory by September 27.; Verification Required
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.
4-501.11; Core; Some ice build up found in freezers and shelving found peeling. Equipment shall be maintained in good repair. Repair or replace items.; Repeat
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; Some cleaning needed inside coolers and on the dish machine. Non-food contact surfaces shall be maintained clean. 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; Chlorine dish machine found at 0ppm. Chlorine sanitizer shall be 50-200 ppm. CDI: PIC agreed to use three compartment sink with sink and surface sanitizer to sanitize dishes.
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.
4-501.11; Core; Reach in freezer found to have ice building up on the bottom. Ice also found building up along the door and a small amount on the condenser of the walk in freezer. Equipment shall be maintained in good repair. Repair items.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Designated employee area found stored over desserts for the restaurant. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Store employee items on the bottom shelf.
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.