notedCode Observation: Staff members with facial hair are not wearing beard restraints whil performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foodsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff members with facial hair are not wearing beard restraints whil performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
Observation: The single service packet holders on the consumer self-service station has accumulation of debris. Increase cleaning frequency between filling containers with new packets. 4-602.13 Nonfood Contact Surfaces (C) 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.
Observation: Handsinks in restrooms observed unclean' Toilets unclean 6-501.18 Cleaning of Plumbing Fixtures (C)Maintain handwashing sinks; toilets and urinals 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.
notedCode Observation: Cutting boardsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Cutting boards; knives; mixing bowls (fried products); french fry bowls are being used/in contact with TCS foods and are not being washed every 4 hours; Staff are not aware of what last time these items were exchanged and cleaned int he frequency required. CDI: In use utensils were removed for cleaning and sanitizing. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized throughout the day at least every 4 hours; unless otherwise indicated. Equipment at room temperature in contact with TCS (temperature control safety) foods shall be washed; rinsed and sanitized every 4 hours to prevent microbial presence on food contact surfaces.
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: Pork BBQ (118F)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Pork BBQ (118F); chicken (111F) and turkey (121F) in the heated drawers being held below 135F; CDI: Products were removed and discarded for corrective action 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -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: Staff performing food production tasks are not wearing head coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performing food production tasks are not wearing head coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. **REPEAT** Observation: Staff are wearing wristbands during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
Observation: Gasket on the hot holding cabinet (midline) is removed (bottom door); Gasket on walk in refrigerator torn 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 PIC(person in charge) is not ensuring that items under demonstration are met and were observed during inspection: Cooling methods/temperature requirementsPermits, training, and postings
Observation: The PIC(person in charge) is not ensuring that items under demonstration are met and were observed during inspection: Cooling methods/temperature requirements; Hot holding required temperautres/monitoring; Cold holding temperature requirements/monitoring and dishwashing/clean equipment; food service bins; CDI: Eductaed PIC (person in charge) about item son inspection and corrective action measures needed to ensure prevention of future observations seen today. Materials were given to address these items. 2-103.11 Person in Charge. The PERSON IN CHARGE shall ensure that: (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours; through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; Pf (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf (K) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused; through routine monitoring of solution temperature and exposure time for hot water SANITIZING; and chemical concentration; pH; temperature; and exposure time for chemical SANITIZING; Pf
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 mid hand sink on the prep line front service counter is not being used between tasks. Ensure that hand sink is set up for use at all times. Paper towels or other hand drying devices not provided at this hand sink location. CDI: Paper towels provided for the hand sink. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each hand sink. Observation: Soap is not provided at the hand wash sink on the front service production line. CDI: Soap provided at the hand sink. 6-301.11 Handwashing CleanserHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The mid hand sink on the prep line front service counter is not being used between tasks. Ensure that hand sink is set up for use at all times. Paper towels or other hand drying devices not provided at this hand sink location. CDI: Paper towels provided for the hand sink. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each hand sink. Observation: Soap is not provided at the hand wash sink on the front service production line. CDI: Soap provided at the hand sink. 6-301.11 Handwashing Cleanser; Availability (Pf) Provide soap for handwashing at each hand 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.
notedCode Observation: Food service containers have visible glue still adhered to exterior of containers when stored cleanCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Food service containers have visible glue still adhered to exterior of containers when stored clean; Ensure that all containers stored clean are without glue residue left from labeling. CDI: Equipment food service containers were placed back into dish to be cleaned. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch.
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: Cooked collard greens in large plastic containers were found at 43F in walk in refrigerator cooled from 10/21/25Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cooked collard greens in large plastic containers were found at 43F in walk in refrigerator cooled from 10/21/25; Additional TCS (temeprature control safety) food items were found in walk in from 37F - 39F that were cold holding since 10/21/25. Collard greens were improperly cooled. CDI: Collard greens were discarded during inspection as a corrective action. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and from 135F to 41F within 4 hours following. -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: Brisket was found at 117F during inspection in make line drawers on production lineFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Brisket was found at 117F during inspection in make line drawers on production line; CDI: Briskets was discarded for corrective action. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -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: Sliced provolone (45F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Sliced provolone (45F); tomato mixture (51F) on the cold well at the make line; Products exceeeded 41F; CDI: products discarded during inspection as a corrective action. 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.
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: Wiping cloth bucket with sanitizer was being stored at the steamwell line next to hot holding food productsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Wiping cloth bucket with sanitizer was being stored at the steamwell line next to hot holding food products; single servic items where contamination can occur; CDI: Bucket was moved to lower storage shelf away from food; utensils; equipment and single service items. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items.
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 Observation: Cooked onions and peppers observed placed in the front service counter cold well to complete cooling observed at 83F - Product had been placed on the line accoridng to label at 702am. The cold well on the front service counter is not for cooling hot food products. Large plastic containers used to cool collard greens aforementioned doe snot allow for complete cooling as noted from 10/21/25 - 10/22/25 at 43F. CDI: Products discarded during inspection as a corrective action. Education provided to PIC about cooling methods not working and modification for future cooling methods. 3-501.15 Cooling Methods (Pf) 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
Observation: Cooked onions and peppers observed placed in the front service counter cold well to complete cooling observed at 83F - Product had been placed on the line accoridng to label at 702am. The cold well on the front service counter is not for cooling hot food products. Large plastic containers used to cool collard greens aforementioned doe snot allow for complete cooling as noted from 10/21/25 - 10/22/25 at 43F. CDI: Products discarded during inspection as a corrective action. Education provided to PIC about cooling methods not working and modification for future cooling methods. 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 .
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: Thermeometers ar enot provided int he hot holding equipment which does not display digital air temperature(s) - provide thermoeters in the coolest parts of the hot holding cabinets to ensure equipment can be monitored during use. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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 Observation: Staff performing food production tasks are not wearing head coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performing food production tasks are not wearing head coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. **REPEAT** Observation: Staff are wearing wristbands during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
Observation: Food service containers stacked wet and not air dried; CDI: These equipment containers were pulled apart during inspection to air dry. **REPEAT** 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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: The dumpster in the corral has drain plug missing. **REPEAT** 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place.
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: Pork belly packaets were cooked/cooled on site from previous dayFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Pork belly packaets were cooked/cooled on site from previous day; Products placed in hot holding cabinet to sell off. However; product was not reheated for hot holding for process and was placed directly into hot holding cabinet from ambient preparation (122F). CDI: Product had only been in hh cabinet for hour upon arrival and was reheated for hot holding (181F). 3-403.11 Reheating for Hot Holding (P) (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service.
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: Staff performing food production tasks are not wearing haed coverings. CDI: Thsi was corrected during inspection by ensuring staff had hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff performing food production tasks are not wearing haed coverings. CDI: Thsi was corrected during inspection by ensuring staff had hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
Observation: Food service containers stacked wet and not air dried; CDI: These equipment containers were pulled apart during inspection to air dry. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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 Observation: Single service knivesEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service knives; forks and spoons behidn the make line are store din long containers without handle up to prevent mouth contact surface handling whne dispensed. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent 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.
notedCode Observation: The hair like paint brushes are not approved for food contact surface due to inability to meet standards of use. The metal bands corrodeCleaning and sanitizing
Observation: The hair like paint brushes are not approved for food contact surface due to inability to meet standards of use. The metal bands corrode; not approved for food. CDI: Brushes removed from service for use to be discarded. 4-101.11 Characteristics - Materials for Construction and Repair (P) (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.
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: Handsinks in restrooms observed unclean' Toilets unclean 6-501.18 Cleaning of Plumbing Fixtures (C)Maintain handwashing sinks; toilets and urinals 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.
Observation: The dumpster for refuse had drain plug missing. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Brisket was found being stored in a hot holding container at 120F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was taken to be reheated during the 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.
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); Potato salad and cheese were being held too highly above their containers' fill lines and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F. CDI- Food was discarded as needed. Keep food stored below their containers' fill lines.
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 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employees were observed preparing food while wearing watches. Other than a plain wedding band; Employees may not wear jewelry on their wrists or hands while preparing food.
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.
minorCode 6-305.11 Designation - Dressing Areas and Lockers (C)Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C); Employee jacket was found being stored on shelving with food service related items. Employees shall use lockers or dressing areas to store their personal belongings (such as clothing).
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.
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; Chicken in bottom of prep cooler was holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken at 62F was voluntarily discarded. Chicken at 47F was taken to cool before a 4 hour period elapsed.
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
7-204.11 ; Priority; "Sink and surface" sanitizer was being produced above its acceptable concentration from 3 compartment sink according to test strips PIC was using. All sanitizers being used for food contact surfaces shall remain at their required concentration levels. CDI- PIC is educating staff to dilute sanitizer and calling ecolab to have to dispenser adjusted.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Live flies were found in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increase in pest control during summer months.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Several single service food containers were being stored with their food contact surfaces facing upward. Single service containers shall be stored inverted with their food/mouth portions facing down 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; Core; Some cutting boards are developing deep/visible cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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 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; Sticker residue was found on the non food contact surfaces of several containers being stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; and food 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.
4-601.11 (A); Priority Foundation; Minor food debris observed on stored multi-use utensils in dish area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items moved to be cleaned. Overall improvement noted in cleanliness from previous inspections.
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)(1); Priority; Two slabs of brisket holding below 135F inside grill station hot-holding drawer (see above chart). Potentially hazardous foods shall be maintained at 135F or above. CDI: Brisket reheated; and temperature gauge adjusted on unit. Please monitor for continued fluctuations and contact repair service if warranted.
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 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; Slippery oily build-up on hot-drawer handles. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; and food residue. Improvement of overall cleanliness noted. Keep up the great work on cleaning.
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; Food debris inside until storage containers and minor food debris observed on muti-use containers. Sticker residue on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. CDI: Items 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.
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; Individual portion bags of smoked chicken wings holding at 44F inside grill side cold drawers. TCS foods shall be maintained at 41F or less. CDI: Cooled adjusted down; EHS advised to monitor unit and call for repairs if issue persists. All other items in this cooler are 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Red bucket containing detergent solution stored above rolls and single service to-go items on storage shelving. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens and single-service articles. CDI: Buckets moved.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies observed in front service portion of kitchen. Flies noted in back portion of kitchen prep area. Premises shall be maintained free of insects; and other pests.
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 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; Greasy/oily build-up on exterior surfaces of equipment on grill station hot-hold/cold-holding units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; and food residue. Improvement of overall cleanliness noted.
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.