notedCode Observation: The thermometer in the 2 door prepr efrigerator in the rear of the refrigeratorEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The thermometer in the 2 door prepr efrigerator in the rear of the refrigerator; not locatable - CDI: Thermometer was moved to front of refrigerator as a corrective action. 4-204.112 Temperature Measuring Devices - Functionality (C) B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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 equipment roller has paint peeling on the exterior; Ensure all equipment is in good repair; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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.
notedCode Observation: Shellfish tags do not have the date when the last portion is served written on tagsFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: Shellfish tags do not have the date when the last portion is served written on tags; Tags are saved for 90 days; : CDI: Educated operator on shellfish tags and retention. 3-203.12 Shellstock; Maintaining Identification (Pf) Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days.
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.
Observation: The acacia wood boards are peeling surface coating; not approved for use for food contact surface. CDI: Wood platters removed from service. 4-101.17 Wood; Use Limitation (C) (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observation: The gasket on the walk in refrigerator door in poor repair. Maintain equipment 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.
notedCode Observation: Cut tomatoes (51F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cut tomatoes (51F); soft cheese (49F); cooked sausage (43F); cut leafy greens (47F); aioli (44F) and other products being held on ice at the prep cook station; prep refrigerator are not staying cold due to the setup as well as prep refrigerator being left open for long periods of time. CDI: TCS food products were placed in larger ice bath container for production. Discussed other methods for setup; refresh during food production pass times. Lower amounts on prep refrigerator containers. Some food freshly prepped when temperatures taken. 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.
notedCode Observation: The cooling methods used for various sauces found in the walk in were insufficient to rapidly cool foods during two stage cooling. Thick sauces found in large plastic containers and had been in walk in for 45 minutesFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The cooling methods used for various sauces found in the walk in were insufficient to rapidly cool foods during two stage cooling. Thick sauces found in large plastic containers and had been in walk in for 45 minutes; 167; 136. CDI: Products were removed from walk in and placed in metal third pans; inside of large plastic containers to ensure ice could surround food products during cooling. Sauce cooled from 167F to 68F in 25 minutes. Other containers of food products placed in food prep sink for cooling. Discussed change of use on dish sink to accomodate cooling large pot of sauce and other cooling needed due to limited space in walk in refrigerator. 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. Observation: Walk in refrigerator unable to cold hold 41F or below at beginning of inspection. During inspection;walk in was monitored to determine if air recovery could occur as cold holding products were found ranged from 42F to 45F. Operator contacted repairman during inspection to evaluate/repair walk in. Discussed additional refrigeration; follow up for corrective action on walk in to ensure proper refrigeration requirements: 6/24/25. 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf). Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved.
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: In use wiping clothes were not being stored in a sanitizer between use. Ensure that wiping clothes are stored in a sanitizer between wiping up spills in produciton areas. CDI: Wiping cloth buckets were set up for clothes during insepection (Quat sani: 300PPM) 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes were not being stored in a sanitizer between use. Ensure that wiping clothes are stored in a sanitizer between wiping up spills in produciton areas. CDI: Wiping cloth buckets were set up for clothes during insepection (Quat sani: 300PPM) 3-304.14 Wiping Cloths; Use Limitations (C) (B) 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.
notedCode Observation: In use tongsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use tongs; spatulas an dknives are bing stored hanging in areas where can be exposed to contamination by dripping food items; staff members. CDI: In use utensils moved to clean areas on prep station tables between use. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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: Clean food containers being stacked wet in dish room. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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 non-food contact areas of deli slicer are accumulated with debris. Increase cleaning of these areas after use to prevent build up. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently 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.
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 chicken (outside of original packaging) was found being stored above sausage (outside of original packaging) in low boy freezer. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature.
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); Chicken; cut tomatoes; and cut lettuce was found being stored too highly above their fill lines (tomatoes and lettuce were too high above ice bath) and were over 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken was voluntarily discarded and other food was fully submerged in ice 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.
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); One container of feta cheese was found being stored past a 7 day period. After being opened; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Feta cheese 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.
3-304.12; Core; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; the utensils shall have a handle that is 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.
minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service food containers were found being stored with their food contact surfaces facing upward. Single service utensils and equipment shall be inverted or otherwise protected from potential contamination during storage.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf); PIC could not locate test strips for chlorine sanitizer being used in the dishwashing machine. Testing devices shall be provided and readily accessible for use for sanitizer being used. VR- EHS returning in 10 days to ensure test strips have been obtained or located.
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; Raw shell eggs (one was punctured )were found being stored above several ready to eat food items. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 and all coolers are working properly; a container of cut greens was being stored too highly above an ice bath and was above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Greens were moved from the ice bath into a cooler. Deductions reduced due to large improvements made.
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; Priority Foundation; Container of bleach was found with no label. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Container of bleach was labeled as needed.
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.
3-304.14; Core; Damp wiping cloth was found being stored on a prep surface. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. CDI- Wiping cloth was placed in sanitizer 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.
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; Several containers were found with sticker residue 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.
6-501.12; Core; Ceiling vents above 3 compartment sink (and clean dishes) and ceiling above prep top cooler have dust buildup. 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; When asked; PIC was unable to provide a valid food protection manager certification (copy of certificate was expired). PIC states that he took the course last week; but the official score/certificate has not arrived yet. Deductions will be taken if PIC has no valid food protection manager certification next 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.
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; Several potentially hazardous food items in the reach-in freezer below the top shelf were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded by PIC as needed. Other food recently brought from the freezer was taken to new refrigeration. PIC is contacting maintenance to adjust/repair cooler. Do not store potentially hazardous food in this cooler (below the top shelf) until the cooler has been adjusted/repaired.
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.
3-304.12; Core; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; the utensils shall have a handle that is 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; Clean containers were found closely stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.
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; Large reach-in cooler is not currently able to hold food at the temperature it was intended before (41F or below). Equipment shall be maintained in a state of good repair and properly adjusted.
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
6-403.11; Core; Repeat; Employee water bottle stored on shelving with/above food service items. Lockers or other suitable facilities shall be provided for employee storage.
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.
4-602.11; Core; Observed black residue inside inner compartment inside ice machine. Equipment such as ice bins and enclosed components of equipment such as ice markers shall be thoroughly cleaned. Please clean ice machine and inner compartment.; 4-601.11 (A); Priority Foundation; Several dishes stored with sticker residue on them in 3-compartment sink area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; One spray bottle of sanitizer without an identifying label. Working containers used for storage of toxic materials such as cleaners shall be identified with the common name of the material. CDI: Label added.; 7-201.11; Priority; Two containers of over-the-counter burn cream stored on shelving over facility plates and utensils. Spray bottle of chemical sanitizer stored on top of box of single-service items. Toxic materials shall be stored where they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI: Medication and spray bottle removed.
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.
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; Ice build-up inside small reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; residue and debris. Repeat Violation. Significant improvement of cleanliness noted.
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; Employee water bottles stored on dry storage shelving with food ingredients by walk-in cooler. Employee water bottles stored hanging over on shelving over food ingredients by office door. Lockers or other suitable facilities shall be provided for employee storage.
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.