notedCode 3-501.16(A)(2) Atosa Make-Line Refrigerator that is in the cornerFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Atosa Make-Line Refrigerator that is in the corner; under the hood; to the left of the grill is not holding food at 41F as required. Sausage 54F; Chorizo 48.8F; Diced Tomato 54F; Black Bean paste 45F; Canadian Bacon 44F. Maintain TCS foods in cold holding at 41F or less. -P Food temperature problems were observed in this refrigerator on a previous inspection (August 2025). Use your thermometer to monitor food temperature. Food discarded today. Electrician is scheduled for continued repairs. If the Atosa Refrigerator cannot maintain food at 41F; the refrigerator needs to be replaced.
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 6-501.111 Controlling Pests (Pf) Few fruit fliesPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Few fruit flies; drain flies remain present at the food preparation sink. Continued pest control is needed (improvement noted). Pest treatment company has discussed the need to fumigate. Eliminate the flies from the kitchen food preparation area.
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.
5-205.13 Scheduling Inspection and Service for a Water System Device (Pf) Water Filtration Cartridges have exceeded labeling / date. Filter has been ordered for replacement but not delivered or installed yet.
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 5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster enclosure is heavily soiled with trash on the ground. Extensive cleaning of the dumpster area is needed. Contact the landlord to the have the heavily soiled dumpster replaced with a clean dumpster and extensive cleaning of the ground and surrounding area conducted. Remove palletsFacility maintenance
5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster enclosure is heavily soiled with trash on the ground. Extensive cleaning of the dumpster area is needed. Contact the landlord to the have the heavily soiled dumpster replaced with a clean dumpster and extensive cleaning of the ground and surrounding area conducted. Remove pallets; greasy-leaves; etc.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Floor and walls need additional cleaning (although much improvement is observed). Remove build-up under equipment; against walls; on pipes; etc. Fans in the toilet rooms are dusty. Maintain physical facilities 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.
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention; application of the HACCP principles and the requirements of this code.-Pf. Person in Charge Duties are not being adequately addressed.
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.
2-102.12 (A) Present employees have no verifiable ANSI manager certification. PIC shall demonstrate knowledge by being a certified food protection manager.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) No Soap is available at the handwashing sink where food is cooked and waffles are prepared. Maintain soap at each handwashing sink at all times. Assure employees are correctly washing hands by using. Soap was replaced upon request. 5-205.11 (A) Red Bucket is stored inside the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Keep handwashing sink clear of storage and establish a location to store the towel bucket. Bucket was removed.
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.
3-202.15 Food packaging must be in good condition. Pf Several cans are severely dented with compromised seams. Inspect food at the time of delivery and set-aside damaged cans when the seams are compromised for refund. Severely dented #10 cans were moved from shelving to the manager office today.
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 3-302.11 (A)(2) Cooked Breakfast potatoes are stored between the frier and the raw chicken. When chicken is freshly batteredOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Cooked Breakfast potatoes are stored between the frier and the raw chicken. When chicken is freshly battered; it is carried across the uncovered cooked potatoes. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Potatoes were discarded and moved away from the raw chicken preparation area today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Cutting Boards are not clean and have an odor. Blenders are not clean. Stored pans have food residual in them. Plastic bus tub containers stored on the floor under the shelving unit are not clean with a bad odor. Refrigerator Lids are not clean. Can opener is not clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several items taken to the ware washing sink to clean and sanitize 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.
notedCode 3-501.14(A) Sausage Gravy 44.4 degrees F. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Sausage Gravy 44.4 degrees F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Use your thermometer to check food temperature. Discard gravy and food that remains between 135F and 70F for more than two hours and discard food that is between 135F and 41F for more than six hours. Gravy was discarded 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.
majorCode 3-501.16(A)(1) Two of three Warmers appear to not be functioning. Gravy 118F. Maintain TCS foods in hot holding at 135F or above. -P Water in the warmer is not hot and pans are doubledFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Two of three Warmers appear to not be functioning. Gravy 118F. Maintain TCS foods in hot holding at 135F or above. -P Water in the warmer is not hot and pans are doubled; creating an air space from the water/steam. Dials are missing from the two warmers that are not holding food at 135F. gravy was discarded during inspection. Repair or replacement of warmers is needed.
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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Atosa Refrigerator to the right of the warmers has Pimento Cheese 62FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Atosa Refrigerator to the right of the warmers has Pimento Cheese 62F; Chicken Salad 55F. Refrigerator is not cold as required. . . Atosa Refrigerator on the wall under the hood has Raw Shrimp 46.6F; Raw Chicken Breasts 46F; Pooled Egg 45.9F. Manager verified refrigerators are plugged in directly to the outlet. Schedule servicing and cleaning. Refrigerators shall maintain food at 41F and colder. Pimento cheese and chicken salad were discarded during inspection.
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) Breakfast Potatoes held near the frier are 83 degrees F. There are dirty posted procedures for time holding on the refrigerator to the right of the potatoes. 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. Pf Labeling of the potatoes is required. Potatoes were discarded today.
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
7-207.11 Restriction and Storage - Medicines (P) (Pf) Bottle of Natural Relaxant Pills is stored in the kitchen on the pass thru window area. Only medications necessary for the health of the employees are allowed in the kitchen. Store medications and personal items in designated location. Pills were requested to be removed.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
notedCode 3-501.15 Thick Sausage Gravy is stored in deep plastic 22 quart covered containers inside the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Thick Sausage Gravy is stored in deep plastic 22 quart covered containers inside the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Recommend using small metal pans and not transferring gravy/cooked food to plastic containers. . . Potatoes also need additional air flow to cool; shallow metal pans are excellent and in use; but put less on each pans and leave a vacant space between pans when space allows. Cooling methods were discussed and Gravy 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.
majorCode 6-501.111 Controlling Pests (Pf) There are a lot of fruit fliesPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) There are a lot of fruit flies; drain flies present area at the meat prep sink and ready-to-eat prep sink. Pest control is needed. Eliminate the flies from the kitchen food preparation area.
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.
2-402.11 Effectiveness - Hair Restraints (C) Employee cooking waffles needs effective hair restraint. Evaluate also the watch since food handlers shall not wear watches or jewelry on their hands and arms.
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.
notedCode 3-304.12 (A) Bowl is stored in the breakfast potatoes. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Bowl is stored in the breakfast potatoes. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Replace the bowl with a scoop with a handle.
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 4-903.11 (A) Bus tubs and lids are stored on the floor under the shelving unit near pooled water. Metal food lids are stored on the floor under the handwashing sink to the right of the refrigerator. Plastic beverage containers with spout are stored on the floor at the food preparation sink. Mugs are stored on a soiled plastic mat. Cutting Boards are stored under the meat sink in pooled liquid. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Bus tubs and lids are stored on the floor under the shelving unit near pooled water. Metal food lids are stored on the floor under the handwashing sink to the right of the refrigerator. Plastic beverage containers with spout are stored on the floor at the food preparation sink. Mugs are stored on a soiled plastic mat. Cutting Boards are stored under the meat sink in pooled liquid. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. 4-901.11 Equipment and Utensils; Air-Drying Required (C) Pans; containers; wares are stacked wet. Store cutting boards and pans so they will air-dry. Do not stack pans until they have air-dried.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Roll of unwrapped exposed plastic wrap is soiled and stored under the meat sink. Portion bags under the meat sink are not clean. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Plastic wrap and soiled bags were discarded today.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment sink and dish machine need cleaning. Use detergent to clean the sink daily. Remove unclean build-up from the dish machine.
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 (C) Equipment is not clean. Move the warmers to clean underneath. Clean all refrigeratorsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Equipment is not clean. Move the warmers to clean underneath. Clean all refrigerators; shelves; pass-thru shelf/surfaces. Maintain equipment and surfaces clean and free of build-up.
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.
5-205.13 Scheduling Inspection and Service for a Water System Device (Pf) Water Filtration Cartridges have exceeded labeling / date. Schedule replacement as indicated on the equipment.
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.
5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster enclosure is heavily soiled with trash on the ground. Extensive cleaning of the dumpster area is needed. Put trash into the dumpster for removal.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Floor is heavily soiled. Walls are dusty and not clean. Effective cleaning of physical facilities is needed. Move equipment and various items stored on the floor to clean. 6-501.113 Storing Maintenance Tools (C) There are 10 brooms stored at the food preparation sink on the floor. There are six cleaning tools on the floor where waffles are cooked. Properly store brooms; dust pans; maintenance tools. Maintain floor and wall clean in 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.
6-301.12 Hand Drying Provision (Pf) No Paper Towels are available at the handwashing sink in the dish washing area. Towels were added to the dispenser upon request. 5-205.11 (A) One handwashing sink has items stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items were removed from the handwashing sink basin.
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.
notedCode 3-501.16(A)(2) Atosa Refrigerator in the corner under the hood is being used with no power supplied to it: Ham 70FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Atosa Refrigerator in the corner under the hood is being used with no power supplied to it: Ham 70F; Chorizo 70F; Crab Meat 75F; Onion 70F; block of Cheese 68F. Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to monitor food temperature. Food stored inside the refrigerator was discarded. . . Large pan of portioned butter is 75 degrees F. Maintain butter refrigerated at 41F and colder; or apply the rule: Time as a Public Health Control. Manager wrote procedures for four-hour time holding for the butter 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.
notedCode 2-303.11 Employee is wearing bracelets made of string while working with food. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Employee is wearing bracelets made of string while working with food. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Discussed with employee today.
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.
notedCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) No Test Strips are available for the sanitizer used in buckets or at the ware washing sink. Manager contacted the supplier and ordered two test kits for Sink & Surface Sanitizer actively in use. We used test strips today to verify concentration is accurate.
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.
3-304.14(B); Core; A couple of wet wiping cloths sitting on prep tables and make line area. Hold in-use wiping cloths in properly concentrated sanitizer between uses. In hand or in bucket. Cloths removed during inspection and placed into sanitizer buckets with quaternary solution at 200ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage; Priority; Spray can of glass cleaner on cutting board. Employee cleaning front area and glass cleaner was on bottom shelf and moved when cleaning the shelves. Glass cleaner moved to chemical storage area during inspection.
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.