notedCode Observation: The cheesecakeFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: The cheesecake; pudding cups; once thawed in rear walk in is not dated for consume by date for consumers at front display refrigerator; CDI: Products removed from display refrigerator that did not have a consume by date for consumers/added to products/labeled. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); 3 door prep refrigerator in rear kitchen is condensing water/pooling in the bottom; The walk in refrigerator torn gasket on the door. Equipment shall be maintained in a state of good repair. Replace these gaskets as needed.
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: Vent ducts (exhaust/intake) heavily covered with dust and debrisCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Vent ducts (exhaust/intake) heavily covered with dust and debris; Floor areas under equipment and floor drains are accumulated with debris; Increase cleaning frequency in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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.
Observation: The PIC is not monitoring staffing to ensure that temperature for reheating; cooling or refrigerated food temperature monitoring is in place. Daily oversight and training is not in place to monitor hot holding/reheating foods in the combi oven; hot holding of soups and other products on the steamwells through temperature checks after production; monitoring cooling temperatures for ambient prepared food products such as chicken salad; tuna salad. Observed ambient prepared food products not rapidly cooling to 41F after production. Ensure that staff are trianed and are monitoring temperatures as required to meet critical limits for reheating; cooling; hot holding and cold holding. CDI: Worked with staff and PIC to adjust heating oven and discussed modifying/monitoring of food products being reheated; (Chili; cooked meatballs; chicken soup); Discussed process for ensuring hot holding is met on the service line by adding hot water regularly to steam well; stirring food products to ensure even distribution of heat during holding; monitoring equipment and food levels to ensure proper cold holding. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours; through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures
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.
notedCode Observation: The food service products being reheated in the combi oven were unable to reach 165F within 2 hoursFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: The food service products being reheated in the combi oven were unable to reach 165F within 2 hours; Staff are unaware of how to operate the combi oven to ensure monitoring is in place; The food thermometer built in is not reading properly; Thick foods such as chili and chefs chicken soup are unable to reach 165F during reheat process. Temperatures were at 110F; 112F respective after 1.25 hours in the oven; CDI: The temperature was incresed to 170F on oven and food items were only able to get to 151F after 2 hours; Staff removed these products and placed on two burner stove to rapidly reheat immediately to 189F. 3-403.11 Reheating for Hot Holding (P) (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -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: Deli salads eggFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Deli salads egg; tuna and chicken observed from 51F to 55F (1025AM) and were prepared at 645am; Products observed covered with plastic wrap; lids and unable to rapidly cool with this method; CDI: Products were unlidded and moved to different refrigeration to complete rapid cooling. (40F;39F) 3-501.14 Cooling (P) (B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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: Tomato soup on the steamwell observed at 117F (1hour into service):CDI Soup removed to be rapidly reheated 172F and placed back out on the steamwell hot line. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Tomato soup on the steamwell observed at 117F (1hour into service):CDI Soup removed to be rapidly reheated 172F and placed back out on the steamwell hot line. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -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.
criticalCode Observation: Deli meat (roast beef 44FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Deli meat (roast beef 44F; turkey 45F); chicken (49F); cooked pasta (43F); chili (48F) observed out of temperature in the wlak in refrigerator; Walk in refrigerator was observed at 44F upon arrival and could not recover during 2 hours of inspection time; Air temperature checked on compressor observed at 44F; 46F; 47F without decrease; Staff moved TCS (temperature control safety) products to other refrigeration units; PIC contacted technician to repair walk in refrigerator. Follow up for completion of corrective action by 10/3/25 (Friday) 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.
majorCode Observation: Equipment is insufficient to support amount and use of products being heated and cooledFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Equipment is insufficient to support amount and use of products being heated and cooled; mid prep storage for cut deli meats and additional bulk storage; Prep refrigerators are over stocked on the front service line and additional refrigeration is unavailable in the kitchen for support of production processes currently in place; Additioanl mid-prep refrigeration is needed to accomodate usage/space for prepped refrigerated items. 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. -Pf
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 Observation: Air thermometers are not provided for the prep refrigerators on the service production line. Monitoring of temperatures is not available for staffing. Ensure that all refrigeration units have an available thermometerEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Air thermometers are not provided for the prep refrigerators on the service production line. Monitoring of temperatures is not available for staffing. Ensure that all refrigeration units have an available thermometer; installed in the warmest part of the unit (top;front) and are monitored regularly. 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.
notedCode Observation: Sandwiches are being madeContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Sandwiches are being made; single service items; open food product task production taking place without a sneeze guard; wall or other means to prevent consumer encroachment. These areas cannot be utilized for production without a means to prevent consumer encroachment; possible contamination. CDI: Operator discontinue use of these areas for food production; storage; open top food production prep until sneeze guards; wall or other effective barrier installed. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the CONSUMER before consumption; FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. P
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.
notedCode Observation: Wiping clothes in use are being placed on magnet hooks ont he doors of the prep refrigerators on the make line between use. Discontinue this practice and ensure that wiping clothes remain in a s anitizer bucket between use. CDI: Staff placed wiping clothes in sanitizer bucket. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes in use are being placed on magnet hooks ont he doors of the prep refrigerators on the make line between use. Discontinue this practice and ensure that wiping clothes remain in a s anitizer bucket between use. CDI: Staff placed wiping clothes in sanitizer bucket. 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep refrigerator has torn gasket on top section; The walk in refrigerator torn gasket on the door and the door is missing a sweep allowing for entrance of warm air; Walk in is unable to maintain 41F or below. Equipment shall be maintained in a state of good repair. Replace these gaskets as needed.
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: Vent ducts (exhaust/intake) heavily covered with dust and debrisCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Vent ducts (exhaust/intake) heavily covered with dust and debris; Floor areas under equipment and floor drains are accumulated with debris; Increase cleaning frequency in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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.
notedCode Observation: The spray bottle of cleaner wa snot labeled with the contents. CDI: Bottle was labeled during inspection. 7-101.11 Identifying InformationChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: The spray bottle of cleaner wa snot labeled with the contents. CDI: Bottle was labeled during inspection. 7-101.11 Identifying Information; Prominence - Original Containers (Pf) Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
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.
majorCode Observation: The packaged fod oitems in the grab and go cooler do not have ingredients listedFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: The packaged fod oitems in the grab and go cooler do not have ingredients listed; allergens contained. Verification by 5/17/25. 3-602.11 Food Labels (Pf) ((B) Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients and sub-ingredients in descending order of predominance by weight; including a declaration of artificial colors; artificial flavors and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Pf
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 Observation: Sandwiches are being madeContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Sandwiches are being made; single service items; open food product task production taking place without a sneeze guard; wall or other means to prevent consumer encroachment. These areas cannot be utilized for production without a means to prevent consumer encroachment; possible contamination. CDI: Operator discontinue use of these areas for food production; storage; open top food production prep until sneeze guards; wall or other effective barrier installed. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the CONSUMER before consumption; FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. P
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.
notedCode Observation: Staffing not wearing hair coverings during food production tasks. Ensure that all staff cover hair on head and facial hair during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staffing not wearing hair coverings during food production tasks. Ensure that all staff cover hair on head and facial hair during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep refrigerator has torn gasket on top section. Equipment shall be maintained in a state of good repair. Replace these gaskets as needed.
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.
Observation Mops are not being hung up to air dry after use at utility sink. Provide a place to ahng and air dry mops. 6-501.16 Drying Mops (C) Store mops for air drying after 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.
notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P); When asked; PIC stated the in-use knives on the front line are fully cleaned at the end of the night during closing. Food contact surfaces being used throughout the day shall be completely washed; rinsed; and sanitized every 4 hours. CDI- Employees were educated 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Food items that were held on time-holding did not have time stamps or a time log during inspection. Facility did not have written time-holding procedures during inspection. Facility shall be written procedures for time-holding prepared in advance and available on site at all times. Time stamps shall be added once food is removed from temperature. CDI: Time-holding procedures filled out during inspection and time stamps added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 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); While improvements have been made and wiping cloths were held in sanitizer buckets; the quat sanitizer was at 100ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
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 Good Repair and Proper Adjustment - Equipment (C); Prep bottom cooler gaskets have large ripping/tearing. Equipment shall be maintained in a state of good repair. Replace these gaskets as needed.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk-in cooler fan has residue buildup and needs to be cleaned. Non food contact surfaces shall be maintained 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.
2-201.11; Priority; Employees could not locate employee health information that includes the top foodborne illnesses; their symptoms; and when to be excluded or restricted from work after feeling ill. This is required per 2017 food code. CDI- Employee health poster was provided.
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; Cut tomatoes and cheese were holding above 41F on the prep top service unit (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was removed from prep top to cool down before a 4 hour period elapsed.
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; Core; Wet wiping cloths were found being held outside of sanitizer. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
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; Core; Scoops were found being stored inside of food containers with their handles directly touching the food. If utensils are stored inside of food containers; they shall have handles that are clearly 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.
4-501.12; Core; Cutting board is developing brown scratches/discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
5-403.11; Priority; The drain under the 3 compartment sink is not completely draining used water at an appropriate rate. Individual sewerage systems shall be maintained and operated properly and according to law. VR- EHS returning on 7/5 to verify drain is properly functioning. Suspension not issued today due to severity (employees are able to slowly drain the water).
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.
3-302.11; Priority; Two containers of raw shell eggs in water stored over several boxes of produce inside walk-in cooler. Food shall be protected from cross contamination by storing raw animal foods below ready-to-eat foods such as produce. CDI: Eggs moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14; Core; Wiping cloths stored in sanitizer buckets of Quat sanitizer below the required 200ppml concentration. Wiping cloths shall be held between uses in a container of chemical sanitizer at the proper concentration. CDI: Buckets remade.
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.
4-501.12; Core; Scoring collecting dark debris observed on small smoothie cooler. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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; Stainless steel on reach-in cooler door thresholds with build-up of black and white growth. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; and food residue. Please have equipment surfaces thoroughly 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.
6-501.12; Core; Significant black growth on walls behind 3-comapartment sink. Facilities shall be cleaned as often as necessary.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Few flies observed in back kitchen prep area. Premises shall be maintained free of pests.
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.
3-304.14; Core; Damp/soiled wiping clothes stored on prep counter. Wiping cloths shall be held between uses in a container of chemical sanitizer at the proper concentration.
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; Significant amount of dust collecting on air vents and surrounding ceiling panels above prep sinks and food prep areas. Physical facilities shall be cleaned as often as 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Observed employee drinks and phone stored on dry storage shelving above food ingredients. Areas designated for employee food and drink shall be located so that food and equipment are protected from contamination.
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.