notedCode 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was preparing food while wearing bracelets. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: ice cubes was inside handwashing sink. Make sure to use handwashing sink for handwashing only. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily washedHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: ice cubes was inside handwashing sink. Make sure to use handwashing sink for handwashing only. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily washed; rinsed and sanitized handwashing sink.
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(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. -Observation: in drawer cooler; raw beef was behind shredded cheese. In reach-in freezer; salmon inside in-house packaging; it was on top of several RTE food; such as ice cream and cooked items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cold hold units; and coolers had food debris accumulation. Make sure to kept equipment free of debris. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: reach-in freezer gaskets and several other equipments throughout the facility had black accumulation and grease accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 REPEAT 6-501.12. Physical facilities shall be cleaned and kept in good repair. -Observation: cleaning needed in FRP walls behind clean dish shelves. Make sure to review floorCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
REPEAT 6-501.12. Physical facilities shall be cleaned and kept in good repair. -Observation: cleaning needed in FRP walls behind clean dish shelves. Make sure to review floor; walls; and ceiling and clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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.
2-301.14; Priority; Employee observed not washing hands as soon as entering kitchen to touch food pans; equipment; etc. Employee corrected employee. Employee observed touching body parts then handling clean pans and other equipment without washing hands. Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(C); Priority Foundation; PIC observed touching lettuce with bare hands and tips of sauce bottles that contaminates the bottles. CDI- EHS corrected the PIC and educated on BHC. Salsa and lettuce voluntarily discarded. Minimize bare hand contact with exposed food that is not in ready-to-eat form.
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(A); Priority; Observed sauce bottle containers stored clean with date mark labels on the outside. Observed utensils stored in soiled bin; contaminating the utensils themselves. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC moved items to dish to be washed; rinsed; and sanitized. 4-602.11 (E); Core; Observed significant black debris inside the ice machine shoot; sides of the ice machine and ice machine separator blade; which all come into contact with ice. Cleaning schedule has to be increased in this area. PIC states he will drain ice machine and will clean tonight. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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.
3-501.14(A); Black beans in the walk in cooler cooling from yesterday; 10/1/25 were at 47F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- PIC voluntarily discarded the black beans as they did not reach 41F within required parameters.
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.
3-501.17/18; Priority Foundation; Observed chickpeas with out pull/thaw date (labeled 9/15 but pulled from freezer 10/1); corn salsa (9/25) crab meat (no date mark); and lettuce (date mark 8/12) with improper or missing date marks. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.CDI- PIC date marked the chick peas; crab meat and lettuce with correct date of 10/1. PIC voluntarily discarded the corn salsa.
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; Black beans cooling from last night in deep; covered plastic container in the walk in cooler at 47F. Hamburger initially in the cooling process on food prep tables below 135F without active cooling. Red salsa cooling in walk in cooler in large portion covered. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Black beans were voluntarily discarded. Hamburger was immediately placed in the walk in cooler to cool to 70F within two hour time frame. Ice paddles were added to the red salsa and lid removed to allow the product to effectively 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.
4-602.13; Core; Cleaning needed of shelves and racks throughout the facility. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary 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.
5-205.15; Core; Leak noted underneath the pre-rinse dish sink and the water line underneath the dishwasher. Maintain a plumbing system in good repair. Repeat; no points as other plumbing fixture from previous inspection was repaired. Points will be taken next inspection if not repaired.
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.
6-501.11/12; Core; Cleaning needed FRP walls throughout the facility. Walls behind clean dish shevling need to be repaired; FRP is suggested. Ceiling tiles throughout need to be cleaned; including attached vents. Repaint rusting vents throughout. Replace any lights that are out throughout the kitchen. Physical facilities shall be cleaned and kept in good repair. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food stored inside flip top prep cooler bottom above food for the establishment. Observed employee food and drink stored on top of food prep table. Areas designated for employees to eat; drink; and other employee items shall be located so that food; equipment; linens; single-service and single-use articles 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.
notedCode Observation: The cut tomatoesFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The cut tomatoes; pico was placed directly onto the prep refrigerator cold top without prior cooling. Measure temperature at 48F and had not been longer than 4 hours (3 hr in to process) was removed and placed in walk in to finish cooling. Room temperature prepared foods must be cooled within 4 hours to 41F. A prep refrigerator; work top does not allow for cooling due to use and top being opened. 3-501.15 Cooling Methods (Pf) Quickly cool foods prepared at room temperature into walk in refrigerator or lower section of prep refrigerator prior to placing on work top. 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 .
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.
Observation: The spigot at the utility sink is leaking at the cold water handle. 5-205.15 Maintain a plumbing system in good repair. All plumbing systems and fixtures shall be maintained in good repair.
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.
criticalCode Observation: TCS (temperature control safety) food in the mid prep refrigerator on the make line are unable to be maintained at 41F or below. CDI: Operator moved products to another refrigerator during inspection.3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS (temperature control safety) food in the mid prep refrigerator on the make line are unable to be maintained at 41F or below. CDI: Operator moved products to another refrigerator during inspection.3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) 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.
minorCode Observation: Thermometers are not located in the warmest part of the unit and equipment is not being monitored for temperature. Ensure that thermometers are present and in the warmest part of the unit so active managerial control is achieved by monitoring equipment functioning. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Thermometers are not located in the warmest part of the unit and equipment is not being monitored for temperature. Ensure that thermometers are present and in the warmest part of the unit so active managerial control is achieved by monitoring equipment functioning. 4-204-112; A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Core;
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.
minorCode Observation: Ensure that pitchers of water and cut lemons are kept protected from contamination from environment or people. Cover containers or place under shelf to protect food source. 3-307.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Ensure that pitchers of water and cut lemons are kept protected from contamination from environment or people. Cover containers or place under shelf to protect food source. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
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.
minorCode Observation: Wiping clothes in use for wiping surfaces not stored in a sanitizer between uses. CDI: Wiping clothes placed in sanitizer. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes in use for wiping surfaces not stored in a sanitizer between uses. CDI: Wiping clothes placed in sanitizer. 3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution
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 Observation: Whole avocados are being used for prep and consumption without washing and removing labels. CDI: Avocados were removed from service to be washed before prepping. 3-302.15Other
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Whole avocados are being used for prep and consumption without washing and removing labels. CDI: Avocados were removed from service to be washed before prepping. 3-302.15; Core; Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode Observation: The Styrofoam cups being dispensed are not protection mouth contact when dispensed. Keep original plastic sleeve packaging and roll down as cups are dispensed to prevent had contact of mouth portion of the cup. 4-904.11Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: The Styrofoam cups being dispensed are not protection mouth contact when dispensed. Keep original plastic sleeve packaging and roll down as cups are dispensed to prevent had contact of mouth portion of the cup. 4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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.
minorCode Observation: The gasket on the prep refrigerator is torn on both doors. The kick plate ont he interior bottom of the walk in door is peeling away from he door. 4-501.11Cleaning and sanitizing
Observation: The gasket on the prep refrigerator is torn on both doors. The kick plate ont he interior bottom of the walk in door is peeling away from he door. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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; Dish machine leaking. Equipment shall be 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.
4-602.13; Core; Cleaning needed of shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
5-205.15; Core; Handwash sink closest to cooking area leaking. Plumbing systems shall be maintained in good repair. Repeat.
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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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.