5-202.12; Core; The handwashing sinks in the bathrooms do not temp above 59F. Tempered water of at least 100F shall be provided at handsinks. Increase the water temperature at these sinks.
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 2-401.11 (A)(B)Employee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A)(B); Core; An employee drink and food were stored on a shelf above a prep surface. Employees shall drink from closed beverage containers and eat or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI - Drink was voluntarily discarded and food moved to employee storage area.
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.
5-205.11; Priority Foundation; There were two pairs of rubber gloves stored on the edge of the handwashing sink in the kitchen. Handwashing sinks shall only be used for handwashing.
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.
3-501.17; Priority Foundation; Three-fourths of a wheel of brie as well as milk in the barista cooler that will not be used within 24 hours is not datemarked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Dates were added to the brie and milk.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Potato salad being made from potatoes that were still in the cooling process (107-140F) was packed in deep containers with the lid put on top. Use methods such as open/vented shallow pans; large ice baths and active stirring to rapidly cool foods; cold air must flow around product to remove the heat. CDI - Potato salad was thinned out and put in a large bowl in the walk-in cooler to complete cooling process. .
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.
4-903.11 (A); (B); and (D); Core; Forks and spoons in clean dish area are stored with their handles in both directions. Silverware shall be stored either covered or inverted. Store silverware with handles in one direction. 4-803.11 Storage of Soiled Linens; Core; Soiled wiping cloths that were dry were stored on top of the cleaners/sanitizers/disinfectants. Soiled linens shall be kept in washable laundry bags or in clean; non-absorbent receptacles. Store dirty cloths in dirty linen bin.
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.
5-501.111; Core; One of the lids on the recycling dumpster is loose causing it to slide and create a gap between the lids. All dumpsters shall be maintained in good repair. Text messages between GM/owner; landlord and property manager dated from 9.16.24; 12.9.24 and today; 2.6.25 requesting follow up with waste management company. No points taken.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; An employee's jacket was stored so that it was coming in contact with an inverted baking pan while laying on top of shrink-wrapped boxes. Employee items shall be stored in an orderly manner where they cannot contaminate the establishment's food and supplies. Store employee items in a designated area away from food and supplies.
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.
6-301.14; Core; The bathrooms has signs detailing the use of the faucet but not an official reminder to wash hands. A sign/poster that reminds food employees to wash their hands shall be provided at all handwashing sinks used by food employees. CDI- Handwashing stickers were put on papertowel dispensers by PIC>
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.
5-501.111; Core; One of the lids on the recycling dumpster is loose causing it to slide and create a gap between the lids. All dumpsters shall be maintained in good repair. Notify your landlord by text or email that the lid is broken on the recycling dumpster so that replacement can requested.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee's clean tumbler was stored on the top shelf of the clean dish rack above clean utensils. Employee cups/utensils/food/drinks shall be stored in a designated area to prevent the contamination of the restaurant's food and supplies. CDI- Cup moved to 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Eggs found cooling from 4.5 hours prior at 69F. Eggs were found cooling in a tightly covered pan. Cooling shall be accomplished through placing food in shallow pans; venting lids; and separating food into smaller portions. CDI: PIC agreed to reheat the eggs and start the cooling process over uncovered and in two containers of smaller portions.
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.