minorCode Observation: Insects (american cockroaches) observed live under end of salad bar where plate dispensing is locatedPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Insects (american cockroaches) observed live under end of salad bar where plate dispensing is located; live on top of salad bar end - Floor drain has visible buildup of food debris - insects observed (adult stage) coming in and out of floor drain/cabinet areas. Eliminate harborage conditions; presence of insects. Sealed up/setup temporary to prevent potential contamination. 6-501.111 Controlling Pests (Pf) 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 or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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.
minorCode Observation: Areas under buffet in cabinet have visible debris accumulationCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Areas under buffet in cabinet have visible debris accumulation;unclean due to insect presence. 6-501.12 Cleaning; Frequency and Restrictions (C) (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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: Tongs being stored on unclean surface exposed to potential contamination during production tasks at stoveEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Tongs being stored on unclean surface exposed to potential contamination during production tasks at stove; Tongs hanging on handle of oven are exposed to food drips and staffing; CDI: Tongs were removed and placed on a clean surface of the prep table. 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.
Observation: Gasket on both prep refrigerator(s) at pizza/sandwich station and gaskets on both doors of upright reach in in prep area are torn/poor repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain utensils in good 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: Dry ingredients containers at the back prep station accumulated with debrisCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Dry ingredients containers at the back prep station accumulated with debris; floor drain under the prep sink at reach in refrigerator unclean - Increase cleaning frequency of these items. 4-602.13 Nonfood Contact Surfaces (C) 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: Grout in various areas of front service area and rear kitchen areas floors are deteriorated allowing for accumulation of debris between quarry floor tiles. 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Grout in various areas of front service area and rear kitchen areas floors are deteriorated allowing for accumulation of debris between quarry floor tiles. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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.
notedCode Observation: Light in the hood system burned outFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Light in the hood system burned out; replace bulb to ensure minimum of 50ftc is met in all production areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. A minimum of 20ftc is required in dish washing areas.
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 spoons display on the soup/salad buffet are being dispensed uncovered and flat. Single service forks turned up in container with the mouth part exposed for dispensing. All utensils/single service shall be display/dispensed with handle up to prevent hand contact of the mouth portion of the utensil/item. CDI: Utensils and single service were placed in circular containers with handle up to dispense without hand contamination. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) KnivesEquipment and utensils
Observation: The spoons display on the soup/salad buffet are being dispensed uncovered and flat. Single service forks turned up in container with the mouth part exposed for dispensing. All utensils/single service shall be display/dispensed with handle up to prevent hand contact of the mouth portion of the utensil/item. CDI: Utensils and single service were placed in circular containers with handle up to dispense without hand contamination. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) Knives; forks; and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers.
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.
Observation: Gasket on the prep refrigerator at pizza/sandwich station torn/poor repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain utensils in good 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: A flow splitter has been installed on the AVB spigot at the mop sinkWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: A flow splitter has been installed on the AVB spigot at the mop sink; hose is now leaking; spigot is leaking; Reapir and maintain all plumbing and prevent backflow challenges due to equipment type/use on spigots. 5-205.15 Maintain a plumbing system 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.
notedCode Observation: The lid on the dumpster is missing/torn off. Replace lid and ensure refuse material is kept contained/covered. 5-501.113 Covering Receptacles (C) (B) Keep dumpsterFacility maintenance
Observation: The lid on the dumpster is missing/torn off. Replace lid and ensure refuse material is kept contained/covered. 5-501.113 Covering Receptacles (C) (B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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: TCS (temperature control safety) food products in the pizza reach in observed (cheese - 51FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS (temperature control safety) food products in the pizza reach in observed (cheese - 51F; deli meat 52F) above 41F. Air temperature 2 door reach in refrigerator at 47F. Cut melon observed at 46F - Discarded; Milk observed at 47F and moved to walk in refrigerator. CDI: Food products discarded during inspection. 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.
notedCode Observation: Cooked soups were observed not rapidly cooling due to large plastic containers being used to cool food. (She crab soup - 106F - 2 hoursFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked soups were observed not rapidly cooling due to large plastic containers being used to cool food. (She crab soup - 106F - 2 hours; Chicken rice soup - 178F - 30min). Cooked vegetables are bieng left on the speed rack at the cook line for extnded periods of time wihtout monitoring to ensure 2 stage cooling temperatures are met. CDI: Cooling vegetables were moved to walk in refrigerator during inspection; Soups were transferred to large 4 in metal pans to cool properly. 3-501.15 Cooling Methods (Pf) 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 Observation: The refrigeration equipment is insufficient to support the amounts of food; food production process(s) concurrently in facility. Provide additional refrigeration; re-evaluate storage capacity. Verification for corrective action plan by 5/18/25. 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.
majorCode Observation: Packaged desert items at the grab n go pantry ont he service line do not have required labeling for ingredients and allergens. Verification for corrective aciton by 5/18/25. 3-602.11 Food Labels (Pf) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the foodFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Packaged desert items at the grab n go pantry ont he service line do not have required labeling for ingredients and allergens. Verification for corrective aciton by 5/18/25. 3-602.11 Food Labels (Pf) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -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: Wiping clothes used to wipe up food spills are not stored in a sanitizer between use. CDI: Wiping clothes palced in sanitizer during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes used to wipe up food spills are not stored in a sanitizer between use. CDI: Wiping clothes palced in sanitizer during inspection. 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.
Observation: Gaskets on prep refrigerators poor repair - wait station; pizza prep. 2 door reach in refrigerator unable to maintain 41F or below. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain utensils in good 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Lighting is insufficient in dish room 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. A minimum of 20ftc is required in dish washing areas.
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.
4-601.11 (A); Priority Foundation; Observed dried food residue on knives stored on magnet.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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.
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; Observed much improvement in cold holding procedures. Observed liquid eggs; cut melons and cheddar cheese holding above 41F. pasteurized shell eggs are sitting in a bowl on a bowl not submerged in ice. TCS food shall be held at 41F or below. Items discarded. TPHC document sent to operator for pasteurized shell eggs and cut melons.
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.
3-501.18; Priority; Observed house made items ground pork; sausage; rotisserie turkey half with preparation dates 7-9-24 through 7-18-24. Observed no date marking for open packages of corned beef; ham; roast beef; sliced turkey. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed hand sanitizer stored on a cutting board next to deli paper; Observed white board cleaner stored next to hot sauce and an additional bottle next to clean glasses. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
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.
6-501.12; Core; Observed soiled floor drain behind cabinet under the Nes Cafe machine. 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC stated that their Serv Safe expired and took the exam the week of 3/25/24. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. EHS unable to look up operator. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
3-304.11; Priority; Observed pita bread stored on shelf of reach in uncovered without a barrier. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Item placed in container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Observed roast beef; ham; cheddar; turkey and sausage holding above 41F on the line. Observed ambient air temp on the line 35F. TCS foods shall be held at 41F or below. Items had been been left outside of the walk in on a rolling cart while order was delivered.
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
7-201.11; Priority; Observed sanitizer bucket stored next to single use clam shell containers. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed potato salad; sausage; and cottage cheese cooling inside tightly covered containers. 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.
4-903.12; Core; Observed single use lids stored directly inside of floor drain located inside cabinet under self service juice dispensers. Items removed. Cleaned and sanitized equipment; equipment; utensils; linens; and single service articles or single use articles may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. ; 4-903.11(A); (B) and (D); Core; Observed food debris inside white ceramic ramekins and spatula stored on dusty surface inside cubbies under the line. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.
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.
2-401.11; Core; Observed personal coffee next to food prep sink. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
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.
6-301.12; Priority Foundation; Observed paper towels missing at a few hand sinks. according to the PIC all of the dispensers are different brands require different sizes of paper. The facility plans to order all new dispensers.
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.
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; Observed boiled eggs; ribs; tuna; rice; and soup that had been left outside of the walk in on a rolling cart while order was delivered- items placed in cooler. TCS foods shall be held at 41F or below.
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.
3-501.18; Priority; Observed date marking not available for housemade turkey; ham; sausage;rice; tuna; soup; and cheesecake ect... Observed no date marking for open packages of hot dogs; sausages. Observed cooked garlic and oil holding with preparation date 11/13/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.; Repeat; Corrected During Inspection. This item has been noted in 3 consecutive inspections.
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.
3-501.12; Core; At the beginning of inspection. observed package of stuffed cabbage rolls with beef sauce slacking at room temperature. Potentially hazardous food (Time/temperature for food safety food that is slacked to moderate the temperature shall be held:(A) Under refrigeration that maintains the food temperature at 41F or below (B) At any temperature if the food remains frozen. ; 3-501.13 ;Observed individually wrapped vacuum sealed packages of grouper fish inside walk in cooler completely thawed without breaking the vacuum seal. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in ¶ (B) of this section. Open vacuum packaging when thawing fish to introduce air so anaerobic bacteria does not grow.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Observed dead battery inside dish thermometer disc. hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature- new replaced during 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.