notedCode Observation: Cook staff observed removing raw chicken from refrigerated drawer and holding gloved hand under the otngs while liquid from chicken dripped on gloved handOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Cook staff observed removing raw chicken from refrigerated drawer and holding gloved hand under the otngs while liquid from chicken dripped on gloved hand; Staff member continued to enter into performing another task without changing glove; CDI: Had staff member change gloves and educated requirements for glove change and usage. 3-304.15 (A) Gloves; Use Limitation (P) 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Whole avocados with labels still affixed were not washed prior to be prepped/used for consumption. CDI: Avocados removed form service to have labels removed and washed. Ensure that once avocados are removed from ship containerOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Whole avocados with labels still affixed were not washed prior to be prepped/used for consumption. CDI: Avocados removed form service to have labels removed and washed. Ensure that once avocados are removed from ship container; labels are removed and avocados are washed than placed in prep bin for service. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The gasket on the walk in freezer is in poor repair - Ice buildup is occuring at the door seam/frame and warm air is entering the walk in freezer - observed excessive moisture buildup on shelving and others areas of walk in freezer 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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.
majorCode Observation: Lactic acid strips for the dish sink sanitizer not available for testing sanitizer form the sink. Verification for corrective action by 7/12/26. 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Lactic acid strips for the dish sink sanitizer not available for testing sanitizer form the sink. Verification for corrective action by 7/12/26. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations.
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 shrimp and chicken (42Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The shrimp and chicken (42;43F) in the 2 drawer prep refrigerator not within cold holding requirement of 41F or below; The salads (47F) and the cream dressings (52F) in the reach in refrigerator not holding 41F or below; CDI: Ice was used for the raw shrimp/chicken back cook line and the salads/cream dressing(s) were removed from the reach in refrigerator expo line for corrective action (Salads moved to another refrigeration unit/dressings discarded); The reach in refrigerator (expo line) is unable to maintain temperature of 41F or below and is a repeat from previous inspection. Ensure that refrigerator is monitored and TCS (temperature control safety) foods are not stored in refrigerator unless able to maintain temperature. 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.
criticalCode Observation: Spdium hypochlorite measured at +/>500ppm when tested. Test strips utilized 3 times to evaluate chlorien level. Warewash machine was stopped for use of cleaning dishesChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Spdium hypochlorite measured at +/>500ppm when tested. Test strips utilized 3 times to evaluate chlorien level. Warewash machine was stopped for use of cleaning dishes; equipment and the manual sink was set up for use. Verification for corrective action by 1/10/26. 7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P
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.
Observation: Gaskets on the two drawer refrigerator poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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.
notedCode Observation: The non-food contact surfaces of the deli slicer have accumulation of debris. CDI: Corrected during inspection by cleaning the surfaces of slicer. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non-food contact surfaces of the deli slicer have accumulation of debris. CDI: Corrected during inspection by cleaning the surfaces of slicer. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) 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.
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 metal wall corner guard at the base of the wall is rusted outCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The metal wall corner guard at the base of the wall is rusted out; no longer cleanable. 6-501.11; Core PHYSICAL FACILITIES shall be maintained in good repair. Replace grout 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: A certified food manager is not available during all hours of operation and not on site today. 2-102.12 (A) Certified Food Protection Manager (C) 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.
notedCode Observation: The dish machine when checked was not emitting chlorine sanitizer during the rinse cycle. CDI: Dishes moved to another dish machine to be sanitized. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before useCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The dish machine when checked was not emitting chlorine sanitizer during the rinse cycle. CDI: Dishes moved to another dish machine to be sanitized. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.-P Observation: Tongs used for raw chicken being stored with tongs/utensils used for ready to eat food items. CDI: DIscussed with staff member cooking on service line/all utensils were removed from service for wash; risne and sanitize. Tongs for raw chicken to be stored down in container to prevent storage/cross contamination. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (A) (2) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; each time there is a change from working with raw foods to working with ready to eat foods.
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 reach in refrigerator is overstocked allowing for TCS (tmeperature control safety) food products to rise above 41F. Milk (52F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The reach in refrigerator is overstocked allowing for TCS (tmeperature control safety) food products to rise above 41F. Milk (52F);Ranch dressing (47F); Cut leayf green salads (44F) CDI: Products were discarded during inspection as a corrective action. Salads moved to walk in refrigerator. However; sheet pan holder in reach in refrigerator should be removed to allow for cold air to flow through slotted shelving to ensure proper cold air distribution. 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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Working containers of bleach spray not labeled with product name. CDI: Spray bottles labeled with chemical. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.
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 2-402.11 Effectiveness - Hair Restraints (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C); Employee was observed preparing food items with no hair restraint. Employees shall wear hair restraints such as hats or hair nets while preparing food items.
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 Observation: WHole avcados with labels still affixed were not washed prior to be prepped/used for consumption. CDI: Avacados removed form service to have labeles removed and washed. Ensure that once avacados are removed from ship containerOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: WHole avcados with labels still affixed were not washed prior to be prepped/used for consumption. CDI: Avacados removed form service to have labeles removed and washed. Ensure that once avacados are removed from ship container; albels are removed and avacados are washed than place din prep bin for service. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: In use knives were being stored between prep table and prep refrigerator in unclean space. CDI: Knife removed from service to be cleaned. Ensure all in use utensils are stored on a clean surface. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use knives were being stored between prep table and prep refrigerator in unclean space. CDI: Knife removed from service to be cleaned. Ensure all in use utensils are stored on a clean surface. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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.
6-501.11; Core; Repeat; Areas of kitchen floor have low/missing grout. PHYSICAL FACILITIES shall be maintained in good repair. Replace grout 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 3-301.11 Preventing Contamination from Hands (P)Employee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P); Employee was observed preparing a wrap and touching ready to eat tomatoes and lettuce with their bare hands. Employees may not touch ready to eat food with their bare hands; and shall use gloves or other equipment tp prevent barehand contact. CDI- Employee was educated and wrap was re-made with gloves and new ingredients.
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 3-501.16 (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); Ranch was found being stored too highly in a container on the flip to cooler and was around 43-44F at the top. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Ranch was moved to closed refrigeration to be cooled before a 4 hour period elapsed. All other food was at 41F or below 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 2-402.11 Effectiveness - Hair Restraints (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C); Employee was observed preparing food items with no hair restraint. Employees shall wear hair restraints such as hats or hair nets while preparing food items.
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.
3-304.14; Core; Damp wiping cloth stored on prep counter. Other damp wiping cloths were stored in the back area. Cloths in use for wiping 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.
3-304.12; Core; Repeat; Utensils were found being stored inside of food containers with their handles 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 Cutting Surfaces (C); Cutting board on the prep line is developing black scratches/discoloration. Cutting surfaces with deep scratches or discoloration shall be resurfaced or replaced so that they can be effectively 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.
6-501.11; Core; Repeat; Areas of kitchen floor have low/missing grout. PHYSICAL FACILITIES shall be maintained in good repair. Replace grout 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.
4-501.114; Priority; Dishwashing machine chlorine sanitizer was at 0ppm while being used. Chlorine sanitizer shall be used at 50-200ppm. CDI- Dishwashing machine was primed by PIC and reached over 50ppm. Dishes were re-washed from today. Ensure dishwashing machine is primed and tested before 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food containers were being stored in the reach-in freezer with no covers. Some ice sickles above them. Food shall stored in a clean; dry area where they are protected from potential contamination. Cover these food items for protection.
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.
3-302.15; Core; Avocados that PIC stated were washed still had stickers remaining on them. Fruits and vegetables shall be washed before being used. Remove stickers before washing process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Multiple utensils with no handle or handle touching food were being stored in food containers. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; The test strips being used by employees for the dishwashing machine had no color chart (chart was worn off). Testing device that can accurately interpret the concentration of sanitizer shall be provided. VR- EHS returning on 8/19 to ensure test strips with a color chart has been provided.
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.
6-501.11; Core; Some areas of kitchen floor have low/missing grout. PHYSICAL FACILITIES shall be maintained in good repair. Replace grout 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.
4-601.11 (A); Priority Foundation; A few clean sauce bottles with labels left on them. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: stickers removed. Half points taken due to overall improvement.
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
4-302.14; Priority Foundation; facility does not have chlorine sanitizer test strips To go with their chlorine 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.
5-205.11; Priority Foundation; Coffee machine pieces stored inside service line hand washing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Items 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.
4-601.11 (A); Priority Foundation; Several clean sauce bottles with labels left on them and stored inside a large container full of food debris. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: Dished and container moved to be 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.
4-501.11; Core; Gaskets torn on several reach-in cooler doors and on walk-in cooler door. Equipment shall be maintained in a state of 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.