4-601.11(C); Core; Observed significant grease buildup on hood vent inserts and surrounding metal components around the deep fryers; creating drip buildup that could contaminate food coming out of the fryers. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust; dirt; food residue; and other debris. Thoroughly clean hood vents and surrounding metal pieces to remove grease and maintain clean. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.18; Core; There is a significant urine smell inside the men's bathroom; possibly coming from the toilet or urinal. Plumbing fixtures such as handwashing; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Thoroughly clean the men's bathroom to remove urine smell; whether from fixtures or from the floor; before the next 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(B)(4)(5); Priority; Observed cut lettuce; cut tomatoes; and sliced cheese under time holding that were marked with labels that had a 9pm discard time; this is over the 4 hour maximum for current TPHC procedures. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI - TPHC items were recently cut and time labels were corrected.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(C); Core; Observed food crumb buildup inside the reach-in freezer and grease buildup on the back of the deep fryers as well as on the hood vents. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust; dirt; food residue; and other debris. Thoroughly clean these areas. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.11(E); Core; Observed brown residue buildup on the nozzle of the dining room soda machine. In equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Throughly clean this soda nozzle to remove residue. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-402.11; Core; Observed a couple food employees handling food while not wearing hair restraints. Food employees shall wear hair restraints such as hats; head coverings/nets; beard guards; and clothing to cover body hair; that are designed and worn to effectively keep their hair from contacting from contacting exposed food; equipment; and utensils. CDI - Hats were donned by employees during the health inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-601.11(C); Core; Observed food debris buildup inside the reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust; dirt; food residue; and other debris. Clean interior of reach-in freezer. Repeat. Improvement from previous 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed ants on the soda bag rack. Keep the premises free of insects; rodents; and other pests. REHS recommends thoroughly cleaning the area to remove any sticky residue that may be attracting the insects and contact pest control to address source of ant entry. Repeat.
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.
4-601.11(C); Core; Observed grease buildup on the exteriors of the fryers and some minor grease buildup on the hood vents above the fryers. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust; dirt; food residue; and other debris. Clean exteriors of fryers and hood vent inserts.
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(E)(4); Core; Observed residue buildup on the dining room soda machine nozzle and sweet tea nozzle. In equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Remove nozzles and clean surfaces to thoroughly remove residue.
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); Several TCS foods in the walk-in cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; unless using time as the public health control. CDI - Freezer door opened to allow foods to rapidly cool.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority foundation; The air temperature of the walk-in cooler was above 41F; leaing to TCS foods to be holding above adequate temperatures. Potetial issue with walk-in cooler greatly reduces establishment's capacity to keep TCS foods at 41F or less. Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. PIC called refrigeration technician to address potential issue with walk-in cooler. Follow-up by 5/23/2025.
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; Priority Foundation; Observed cut lettuce; cut tomatoes; roasted peppers mix ect... holding at room temperature with discard time exceeding 4 hour time hold. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- items discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed cut tomatoes cooling inside tightly covered containers inside walk in cooler. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.
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; Observed one dead cockroach. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Observed june pest control invoice. If issue persists; increase pest control visits.
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.
4-501.11; Core; Observed water leaking from the insulation inside the walk in cooler. Water is not dripping directly above food storage. Observed thick ice buildup inside sliding freezer on the line. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair equipment.
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; Observed large bag detergent stored inside hand sink.A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Item 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.
3-302.11; Priority; at the beginning of inspection; observed employee washing tomatoes. At the end of inspection observed the washed tomatoes placed back inside soiled cardboard produce delivery box. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Tomatoes re-washed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 sticky doors on cabinets under self service coke machine. Observed dried food debris and dust accumulation on shelving above the makeline and on bun toaster equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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.
5-202.14; Priority;Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Manager turned off water. Keep water turned when not in use.
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.
4-602.11; Core; Observed a buildup of residue inside ice machine chute. Observed black residue inside vegetable sink hose- item washed during inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Manager agreed to empty ice and detail clean 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation;EHS arrived at facility at 10am Observed cut tomatoes; mushrooms time stamped for 2 pm discard holding at 55F- item voluntarily discarded. Ensure TCS times are time stamped when they are placed on the line. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 thick dust/grease buildup on equipment above the line; hot holding drawers and thick food and grease debris hanging off of the grill hood above the fryer. Black debris on ceiling vents inside walk in cooler. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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.
5-205.15; Priority Foundation; Observed standing water on the floor under water and filtration system and grease tanks in dry storage area. Observed hand sink next not draining properly next to vegetable prep sink.
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.
6-501.18; Core; Observed soiled hand sinks in women and mens restrooms. Plumbing fixtures such as handwashing sinks; toilets; and urinals 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.