4-601.11 (A); Priority Foundation; Multiple bowls stored as clean on the cook line soiled with food splatter and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Bowls moved for thorough cleaning. 4-602.11; Core; The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
3-501.16 (A)(2) and (B); Priority; Cut tomato; cut lettuce and salsa holding above 41 F in a cooler drawer. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to cool rapidly in a freezer.
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 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; Cleanliness has improved overall; however; the following areas need more thorough cleaning and attention. Walk-in cooler fan guards soiled with dust and debris. The lowboy cooler (in the cash register area) gaskets soiled with black accumulation. Cooler drawer interiors (on the cook line) soiled with food and debris. Microwave interiors (two microwaves; on both ends of the cook line) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of 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.
4-601.11 (A); Priority Foundation; Various utensils stored as clean in the back prep area drawer soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Utensils moved for thorough cleaning.
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 Foundation; An opened container of 2% milk in the expo area observed with no date mark. Once opened; milk shall be date marked after 24 hours; and it shall be held for a maximum of 7 days (Prep/open date + 6 days = 7 days total). CDI - Date opened known by PIC and added.
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; Recently cut tomato cooling in a cooler drawer on the cook line. When cooling use rapid cooling equipment (walk-in cooler/freezer). Prep coolers are not designed to cool; but to maintain cold temperatures. Additionally; recently cooked dressing cooling with a tightly shut lid and stacked in between other foods in the walk-in cooler. When cooling cover loosely/catty-corner lids to facilitate heat transfer and EHS recommends placing hot foods above cold foods/foods prepared at room temperature. CDI - Cut tomato moved to chill rapidly in the walk-in cooler. Dressing moved to the top of the cooling rack and lids catty-cornered to allow for air flow.
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 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; Walk-in cooler gasket soiled with black accumulation. Lowboy cooler (in the cash register area) gaskets soiled with black accumulation. All reach-in cooler/freezer/cooler drawer gaskets on the cook line soiled with debris and accumulation. Microwave interiors soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of 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.
4-602.11; Core; Ice machine interior (baffle and sides) soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
3-401.14; Priority; Chicken pulled from the flat top registered 151-155 F. Chicken shall be cooked to a minimum of 165 F for 15 seconds. CDI - Chicken placed back on flat top. 165 F + reached and verified by EHS. Ensure foods are cooked to proper final cook temperatures; and temperatures are checked frequently using a calibrated thermometer.
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.
3-501.16 (A)(2) and (B); Priority; French toast batter and liquid eggs holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - French toast batter voluntarily disposed of; and eggs moved to cool rapidly in a reach-in freezer.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies present in the kitchen; and a live roach observed crawling on the floor in the back prep kitchen area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures. PIC contacted pest control during inspection.
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.
4-903.11(A); (B) and (D); Core; Food and debris present in large containers holding clean utensils in various areas throughout the kitchen. Cleaned equipment and utensils shall be stored in a clean dry location.
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; Walk-in cooler gasket and door soiled with black accumulation. Lowboy cooler (in the cash register area) gaskets soiled with black accumulation. Tall reach-in coolers/freezer gaskets on the cook line soiled with debris and accumulation. Computer monitors and cords on the cook line soiled with debris and grease residues. Surfaces of equipment shall be kept free of an accumulation of 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.
3-302.11; Priority; Observed raw ground sausage stored above raw bacon in the walk-in cooler. Food shall be protected by: separating types of raw animal foods from each other; except combined as ingredients; by arranging each type of food so that cross contamination is prevented. This shall be accomplished by arranging raw animal foods based on their final cook temperatures. CDI - PIC rearranged raw meats to prevent cross contamination.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; One container of liquid French toast mix; containing liquid eggs; was holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; unless time is used as the public health control. CDI - PIC voluntarily discarded liquid egg mix.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority foundation; Raw shell eggs under time holding did not have a time label indicating when they were removed from the cooler and the time in whcih they must be discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Correct time labels were added to container of eggs.
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
7-201.11; Priority; Observed a bucket of sanitizer stored near bags of bread on a lower shelf. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Bucket of sanitizer was moved to another location to prevent contamination.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority foundation; The high-temp testing device was not operating at the time of the inspection due to battery not working. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible. CDI - PIC replaced battery and dishwasher tester was working 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.
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; Observed debris buildup inside some of the coolers. Nonfood contact surfaces of equipment shall be free of dust; dirt; food residue; and other debris. Clean equipment more frequently.
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; PIC came at the end of the inspection; but new food establishments are allowed a period of 210 days after the date of issuance of a food establishment permit to comply with the CFPM requirements.
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; Raw shell eggs holding above 41F. TCS foods shall be stored at 41F or below for cold holding. CDI - eggs moved to reach-in cooler to re-cool. EHS recommends using Time as a Public Health Control (TPHC) for raw shell eggs.
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; Space under the drawer unit cooler has accumulation of food debris/residue; inside walls/ceiling of microwaves need more frequent cleaning. Nonfood contact surfaces of equipment shall be free of dust; dirt; food residue; and other debris. Clean these areas and ensure all non-food contact surfaces are maintained 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.
6-501.12; Core; Cleaning needed under/behind equipment/cookline/especially deep fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Ensure physical facilities are maintained 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.
3-501.16(A)(1) ; Priority; One container of mashed potatoes holding below 135F in steam well. Time/Temperature Control for Safety (TCS) foods shall be stored at 135F or above for hot holding. CDI - mashed potatoes recently made. Reheated on stove top to 165F before being replaced in steam well.
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.
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; Raw shell eggs and half and half holding above 41F. TCS foods shall be stored at 41F or below for cold holding. CDI - eggs voluntarily discarded by PIC and half and half moved to reach-in freezer to re-cool. EHS recommends using Time as a Public Health Control (TPHC) for raw shell eggs.
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; Shelving liners used in dish area for air-drying shelves are in poor repair. Equipment shall be in good repair. Remove or replace these shelving liners.
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
4-302.13; Priority Foundation; No irreversible registering temperature indicator available for use with high-temp dish machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible. VR - Provide an irreversible registering temperature indicator by 12/22/2023.
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 non-food contact surfaces require cleaning; including exterior panels of cooking equipment; prep line; inside coolers; etc. Nonfood contact surfaces of equipment shall be free of dust; dirt; food residue; and other debris. Clean these areas and ensure all non-food contact surfaces are maintained 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.
5-501.114; Core; Drain plug missing on outdoor receptacle used for recycling. Drains in receptacles used for recyclables shall have drain plugs in place.
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; Cleaning needed throughout facility; particularly floors and walls under and behind equipment/cookline. Physical facilities shall be cleaned as often as necessary to keep them clean. Ensure physical facilities are maintained clean.; 6-501.11; Core; Exterior panel of walk-in freezer door is in poor repair/pulling away from door frame. Covebase tiles missing on either side of walk-in freezer door. Physical facilities shall be in good repair. Repair these items and ensure the physical facilities are maintained 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.