3-302.11 (A)(2); Priority; A tray of raw oysters observed stored over cooked cauliflower in the small flip top prep cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; Chicken stock cooked yesterday afternoon was observed holding in a tightly closed container at 50-51F. Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- chicken stock voluntarily discarded by PIC and guidance given on ways to improve the 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.
notedCode 3-501.15 Cooling MethodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation; Chicken stock cooked and cooling from yesterday was observed holding between 50-51F (see item #20). (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 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 (7) Other effective methods. CDI- education given on cooling methods and food was voluntarily discarded by PIC.
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.
4-601.11(A); Priority Foundation; A few utensils being stored as clean were observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- utensils were returned to the dish area to be cleaned again. 4-602.11 (E ); The drink nozzle in the bar area is soiled and in need of cleaning. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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.
3-501.17; Priority; [Repeat] Several TCS foods prepared over the weekend inside refrigerator units were observed not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: known dates added. 3-501.18; Priority; [Repeat] Brie cheese dated from (1/15) was observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- cheese was voluntarily discarded by PIC.
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.
3-302.11 (A)(2); Priority; Raw shelled eggs stored over cheeses in the dairy reach-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; A stack of plates being stored as clean were observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- plates were returned to the dish area to be cleaned 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.
3-501.17; Priority; Pork; green beans; short ribs; potatoes; and sweet potatoes inside refrigerator units not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: known dates added. 3-501.18; Priority; Several TCS food items (Caesar dressing; beets; anchovies; okra dressing; ranch; chicken pot pie mix; rogar; etc.) were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items were voluntarily discarded by PIC.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); Priority Foundation; The Lunch menu does not have a consumer advisory available. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Verification Required- EC will return by 9/12/25 to verify that the consumer advisory statement has been added to the menu.
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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Temp of in use utensil water 124F. CDI: Corrected to 135F. Repeat.
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.
4-601.11(C ); Cleaning needed around all cooking equipment in the kitchen. 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. 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.
notedCode 3-203.12 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. -PfFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 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. -Pf; No date on tags for when the last shellstock was sold. CDI: PIC dated tags.
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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw beef stored over RTE foods. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Pasta; chicken pot pie; meatloaf; pork and short ribs inside refrigerator units not date marked. CDI: Items prepped previous day and date marked.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths sitting on prep sinks.
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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Temp of in use utensil water 84F. CDI: Corrected to 135F. Repeat.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Physical facilities shall be maintained clean. Cleaning needed of floors in storage areas and under equipment. 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.
4-903.11(A); (B) and (D); Core; Plates and bowls stored with food contact surfaces exposed to ceiling. Food contact surfaces shall be stored covered or inverted. Repeat.
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.
4-602.13; Core; Cleaning needed of speed rack and hood filters. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of food sitting in standing water inside reach in. Food shall be protected from contamination by storing the food in a clean; dry location.
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.
3-501.18; Priority; Disposition: Duck fat/stock dated 2/6; and milk and shrimp on day 8 of cold-holding. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.; 3-501.17; Priority Foundation; Date-marking missing on TCS foods cooked a few days ago (Sat.); including tomato bisque soup; and noodles; and milk opened several days ago. Date-marking missing on mashed potatoes cooked yesterday; and cream and half-half opened yesterday. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: Smashed cooked potato and cooked sausage link sitting out on sheet pans on speed rack at 70-71F. PIC stated the items have been cooling there less than 2 hours. Mac-n-cheese recently prepared is in large thick plastic container; awaiting move to cold-hold unit. Once cooked TCS foods cool to 135F; start Active Cooling methods; such as using cold-holding units or ice bath. Place thick products (ex.-mashed potatoes; pasta) in shallow metal pans. Loosely cover cooling items; or Use speed rack in the cold-hold unit with top pan so individual product does not need additional cover. CDI- Mac-n-cheese transferred to shallow metal pans before placing into cold-hold unit. Potatoes and sausage moved to tall reach-in unit for active cooling. For using the speed rack by the prep line (not refrigerated); recommend having a small digital timer there that can be easily set for 30 minutes; used as a reminder to check temperature of cooked food that is cooling; so it does not sit out too long (move to active methods at 135F). [REPEAT]
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; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
2-402.11; Core; Food handlers lacking hat or hair nets. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Hair nets added during inspection.
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.
3-304.12; Core; Several utensils stored in water on grill; water measured at 87F. In large flour bin; scoop stored in the food with handle down in the food. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Scoop rearranged with handle up; and utensils and utensil water returned to dish area for cleaning.
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; Several metal and plastic pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans moved to allow for 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.
5-501.115; Core; In the shared dumpster area; Loose litter items and leaf litter accumulation around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.; 5-501.114; Core; In shared dumpster area; cardboard dumpster is lacking the drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced.
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.
6-501.12; Core; Dust accumulation around the ceiling vent over the ramikins area; and dust accumulation along some of the light covers and walls in kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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.