notedCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) Food employee observed drinking from cup at the serving line. Except when drinking from a closed beverage container; employees shall eat; drink; 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. PIC stated that the office will be designated for employees to eat or drink. ***CORRECTED DURING INSPECTION (CDI)***
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.
minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The walk in freezer has excessive ice build up along condenserCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The walk in freezer has excessive ice build up along condenser; walls; and floor; and blown lights found under the hood system. Equipment shall be kept in good repair. The PIC advised to inspect walk in freezer for condenser/evaporator repair due to ice build up and the replace the blown bulbs. ***REPEAT VIOLATION*** 4-205.10 Food Equipment; Certification and Classification (C) Time/temperature control for safety foods (pasta; gyro meat; and wings) were stored in a display cooler rated for commercially packaged food only. Food equipment be used in accordance with the manufacturer's intended use. The PIC moved to food items to the surrounding lowboy and reach in cooler units.
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 4-602.13 Nonfood Contact Surfaces The following areas are soiled and shall be cleaned: build up of flourCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces The following areas are soiled and shall be cleaned: build up of flour; dust; and food residue along interior; exterior; and front facing surfaces of cold holding and cooking/frying equipment; microwave; sauce containers; and shelves along prep line. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. ***REPEAT VIOLATION***
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 Cooking and Baking Equipment (C) Microwave interior surfaces are heavily soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Increase cleaning frequency of microwave.
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 3-501.18 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) A trays of pasta in the reach in refrigerator and packages of sliced ham have expired (9/8/25) date markings. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. The PIC voluntarily discarded the pasta and ham. ***CDI***REPEAT VIOLATION***
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The walk in freezer has excessive ice build up along condenserCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The walk in freezer has excessive ice build up along condenser; walls; and floor; and blown lights found under the hood system. Equipment shall be kept in good repair. The PIC advised to inspect walk in freezer for condenser/evaporator repair due to ice build up and the replace the blown bulbs. ***REPEAT VIOLATION***
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 4-602.13 Nonfood Contact Surfaces Build up of flourCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces Build up of flour; dust; and food residue along interior; exterior; and front facing surfaces of cold holding and cooking/frying equipment. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. ***REPEAT VIOLATION***
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 (B) Leak pipe etc. not imminent threat The hand washing sink in the dish pit leaks. Maintain a plumbing system in good repair. The PIC advised to repair. ***REPEAT VIOLATION***
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls soiled with splatter; ceiling tiles soiled with dust build up; and floors soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC advised to increase cleaning frequency or floors and detail clean walls and ceilings. ***REPEAT VIOLATION***
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 3-501.16 (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) Several food items; including but not limited to: cut lettuce; shredded lettuce; and sliced tomatoes; were held above 41F (see temperature chart) due to the containers being over filled. Pasta and meatballs in the reach in cooler were held above 41F due to the unit's max temperature setting being set at 40F. Time/temperature for safety food shall be held at 41F or below. The PIC voluntarily discarded the food items that were above 41F. ***CORRECTED DURING INSPECTION (CDI)***REPEAT VIOLATION***
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) A tray of pasta has the incorrect date label and a bag of opened meatballs was not date labeled in the reach in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. The PIC voluntarily discarded the pasta and meatballs. ***CDI***REPEAT VIOLATION***
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 4-204.112 Temperature Measuring Devices. Several refrigeration units are not equipped with a temperature measuring device (thermometer). (A) In a mechanically refrigerated FOOD storage unitEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 Temperature Measuring Devices. Several refrigeration units are not equipped with a temperature measuring device (thermometer). (A) In a mechanically refrigerated FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit FOOD storage unit. The PIC has been advised.
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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Observed wiping cloths being stored on kitchen surfaces and floor. Hold in-use wiping cloths in properly concentrated sanitizer between uses or store soiled wiping clothes. PIC placed wet wiping in the soiled cloth area and place cleaned clothes in a chemical sanitizing solution.***REPEAT VIOLATION***
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 The walk in freezer has excessive ice build up along condenser and a light is blown under the hood system. Equipment shall be kept in good repair. The PIC advised to inspect walk in freezer for condenser/evaporator repair due to ice build up and the replace the blown bulb.
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 4-602.13 Nonfood Contact Surfaces Build up of flourCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces Build up of flour; dust; and food residue along interior; exterior; and front facing surfaces of cold holding and cooking/frying equipment. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. ***REPEAT VIOLATION***
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 (B) Leak pipe etc. not imminent threat The hand washing sink in the dish pit leaks. Maintain a plumbing system in good repair. The PIC advised to repair.
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.
6-501.12; Core; Floors and walls are soiled with splatter and build up. Food debris found on walk in cooler floor. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.***REPEAT VIOLATION***
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
6-305.11 Designate Employees drinks stored on counter/worktops used to prepare food. Designate and use an area for the orderly storage of employees' clothing and possessions. PIC directed staff to store their drinks in the designated area.
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.
3-501.14; Priority; A large metal stock pot of marinara sauce cooling since last night was observed at 80F in the walk-in cooler. TCS foods shall be cooled to 41F within 6 hours or less. CDI- sauce voluntarily discarded.
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.
3-302.11(A)(1); Priority; Observed a tray of raw chicken stored directly above a container of olives and cooked chicken wings in the reach-in cooler. Raw animal foods shall be separated from ready-to-eat foods by arranging them in equipment so that cross contamination is prevented. CDI- raw chicken moved to lowest shelf. Full points taken for repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; Meatballs at the top of a container inside the hot holding unit were observed between 111 - 125F. Meatballs at the top were not submerged in the water because too little water was avaialbe to cover all the meatballs. Maintain TCS foods in hot holding at 135F or above. CDI- boiling water was added to the container to cover all the meatballs. Sauce in a separate contianer was being held sufficiently hot. No points taken today.
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.
3-501.18; Priority; A container of marinara sauce was observed with a prep date of 9/28 inside the pizza prep cooler. TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- sauce voluntarily discarded. This code was marked out previously for foods lacking a date. Full points will be assessed on next inspection for repeat violations.
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; Priority Foundation; Marinara sauce in the walk-in cooler did not cool fast enough due to ineffective cooling methods. Cool TCS foods in small; shallow containers and use rapid cooling equipment such as ice wands or walk-in freezer. CDI- sauce voluntarily discarded and EHS reviewed cooling methods with staff.
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 wiping cloths being stored on kitchen surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- sanitizer bucket made and cloths placed in bucket. No point taken
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.
3-304.12 (B); Core; Plastic ramekins were being used as scoops and left inside containers of garlic; sugar and salt. Only use dispensing utensils with handles and keep handles out of the food. CDI- ramekins removed. No point taken on previous inspection. Full point will be taken for repeat violations in the future.
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.
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; Food residue observed on interior portions or reach-in units and along exterior portions as well. Shelving in kitchen and top of pizza oven has dust; flour and/or residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Cleaning has improved since previous visit. Full point not taken.
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
6-202.11; Core; Fluorescent light bulbs in the walk-in cooler are missing their cover. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; single-use articles or clean linens. Replace cover.
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.
6-301.12; Priority Foundation; No hand towels were availalbe at the handwashing sink in men's bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a hand drying device. CDI- towels provided.
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.
3-302.11; Priority; Observed a tray of raw chicken stored directly above a container of cherry filling used on cheesecake dessert. Raw animal foods shall be separated from ready-to-eat foods by arranging them in equipment so that cross contamination is prevented. CDI- raw chicken moved to lowest shelf.
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; Cut tomato and ham were observed above 41F in flip top units (see temp chart) because the product was stocked over the rim of the flip top portion of the cooler. TCS foods shall be held cold at 41F or below. CDI- excess foods were moved to the reach-in portion of the cooler. Foods had not been out of temperature for more than 4 hours. All other cold holding observed compliant. No points taken today. Do not overstock product.
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.
3-501.18; Priority; Portioned baggies of cooked pasta were without prep dates in the reach-in cooler. Ready-to-eat TCS foods without a date shall be discarded. In this case; the prep date was known and affixed during inspection. Ensure all TCS foods subject to date marking are dated accordingly so they are discarded at the appropriate time. ; 3-501.17; Priority Foundation; Cooked lamb and ham that were brought out for thawing did not have dates affixed and had been in the refrigerator for more than 24 hours. Cooked beef with freeze dates of 5/9 that had already been thawed were observed in the reach-in cooler. Trays of cooked pasta prepared on Saturday did not have dates. Ready-to-eat TCS foods held longer than 24 hours shall be date marked to indicate the date/day by which they shall be discarded and kept no longer than 7 days. The day of preparation or thawing shall count as day 1. Apply new dates to thawing TCS foods when removed from the freezer. CDI- dates known and affixed.
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; A plastic ramekin was being used as a scoop in cherry filling used on cheesecake. Only use dispensing utensils with handles and keep handles out of the food. CDI- ramekin removed. No point taken
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Food residue observed on interior portions or reach-in units and along gaskets. Shelving in kitchen and top of pizza oven has dust; flour and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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.
3-403.11; Priority; Marinara sauce reheating in the hot hold unit was approaching 2 hours of reheating and the temperature was observed around 140F. TCS (time/temperature controlled for safety) food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F within 2 hours. CDI- sauce was moved to the stove for rapid reheating and attained a temperature of over 165F within a few minutes. Reviewed most effective reheating procedures with PIC. No points taken today.
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.
3-501.14; Priority; A large; metal pot of marinara sauce cooling in the walk-in since yesterday was observed still above 41F (see temp chart). TCS foods shall be cooled from 135F to 70F within 2 hours and down to 41F within a total of 6 hours. CDI- sauce moved to the freezer to complete cooling process. If sauce had been much warmer; it would need to have been discarded. Follow appropriate cooling methods outlined below to achieve proper cooling time in the future.
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
3-501.15; Priority Foundation; Marinara sauce did not meet the cooling time required due to ineffective cooling methods. Cooling shall be accomplished in accordance with the time and temperature criteria specified by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment (4) Stirring the food in a container placed in an ice water bath (5) Using containers that facilitate heat transfer (6) Adding ice as an ingredient or using ice wands CDI- reviewed cooling methods with PIC who is going to order ice wands for future use.
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 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; The interior and exterior of the reach-in cooler has some food residue. Metal cart next to fryer has grease and some dust residue. Outside of trash can in kitchen is heavily soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Cleaning improved since last inspection. Full point not taken.
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.
2-301.14; Priority; Observed an employee handle raw beef and then touch veggies in the flip top unit which are used on salads. Employees shall wash their hands during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- employee educated on handwashing and cross contamination risk. Hands washed and gloves changed. Affected veggies were voluntarily discarded.
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.
3-304.15 (A); Priority; Observed an employee use the same gloves to handle raw beef and veggies in the flip top unit. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- gloves were changed. ; 3-302.11; Priority; Observed a large container of raw chicken stored directly above portions of dough in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat foods and storing according to final cook temperature. CDI- raw chicken was moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; The meat slicer in the back prep area was observed with food residue around the blade. The food-contact surfaces of equipment shall be clean to sight and touch. This machine comes apart using a flat head screwdriver. PIC could not locate a flat head screwdriver during inspection to properly disassemble and clean/sanitize the slicer. Verification required. Full points taken for repeat violation.
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.
3-501.18; Priority; Facility made tomato sauce date marked 11/5 was observed in the reach-in cooler. Ready-to-eat time and temperature controlled for safety foods (TCS) shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- sauce discarded and PIC reminded of date marking/disposition requirements. All other dates observed compliant. Full points may be taken for repeat violations in the future. No points were taken on the previous inspection.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority; Observed several slices of different pizzas on the counter without time stamps. Facility uses dry erase cards to indicate the time. These were not filled out. If time without temperature control is used as the public health control up to a maximum of 4 hours; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Food that is not marked with a time shall be discarded. CDI- leftover pizza voluntarily discarded. Follow facility TPHC procedures including marking the pizzas for time.
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
7-202.12; Priority; A can of Raid flying insect killer and roach baits that are labeled for residential/household use were observed in the facility today. Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. Ensure products are used according to label instructions. CDI- Raid and roach baits to be brought home with PIC.
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.
3-302.12; Core; Large bins of sugar and salt had labels that were too faint to read. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- bins relabeled. No points taken today.
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; Observed a dead beetle in a prep sink. Rodent droppings and a liquid that smelled of ammonia were observed inside the cabinet under the drink machine. The premises shall be maintained free of insects; rodents; and other pests. Insects; rodents; and other pests shall be controlled to eliminate their presence by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using approved methods of pest control (D) Eliminating harborage conditions. Work with a licensed exterminator to control these pests. Verification required.
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.
3-304.12; Core; Single-use ramekins were observed being used as a scoop in parmesan cheese and chopped garlic. During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of the food and the container if used on TCS foods. CDI- ramekins discarded. Only use dispensing utensils with handles and keep handles out of the food. Full point taken for repeat violation.
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; Single-use pizza boxes observed on the floor behind the register. Boxes were flat and not yet assembled with only one side touching the floor inside its plastic wrapping. Single-use articles shall be stored at least 6 inches above the floor. Find a place to store unassembled pizza boxes that is off the floor. Full point taken for repeat violation. (Single-use items kept in closed packages may be kept less than 6" above the floor if placed on dollies; pallets; racks or skids.)
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 microwave plate is broken with a sharp edge observed. This poses a cutting hazard. Equipment shall be kept in good repair. Replace microwave plate. No point taken today.
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; Both prep sinks were observed with food residue and debris in the basin. A dead beetle was observed in one of the sinks. The compartments of sinks and basins used for food prep and cleaning equipment shall be cleaned before use; throughout the day as necessary or at least every 24 hours; if used. PIC states they do not use these sinks; however food residue is present. Have sinks cleaned for future 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.
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; Cleaning needed along the outsides of equipment. The open oven compartment under the flames is heavily caked with old food residue. Inside cabinet under the drink machine had rodent droppings and a liquid that smelled of ammonia. Plastic napkin holders stored in boxes were wet. EHS instructed employees to clean this cabinet and clean/sanitize napkin holders. Boxes were discarded. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Full point assessed for repeat violation.
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; Floors throughout facility especially under and behind equipment are soiled. Th walls in the prep area are splattered with food residue. Food debris observed on the walk-in cooler floor. Physical facilities shall be cleaned as often as necessary to keep them 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.