notedCode 2-401.11(B) -Employee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(B) - ; An opened red bull was observed sitting on the shelf above other food items in the walk-in cooler. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- drink was 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.
3-501.18; Priority; [Repeat] Mustard Jus was observed dated 8/5/26. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Food item was voluntarily discarded by PIC. Big improvement!
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.
4-601.11(A); Priority Foundation; The meat grinder was observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- grinder was sent back 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.
3-501.14(A); Priority; Gravy cooling from last night was holding between 47-48F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- gravy was voluntarily discarded by PIC.
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; [Repeat] Cooked radicchio (2/20); and beets (1/15) were observed being held beyond 7 days. Sous vide beef was also observed without dates as well. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Food items were voluntarily discarded by PIC. **All future occurrences will result in an immediate discard; no exceptions**
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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; [Repeat] The facility was given variance approval by the state to ROP/ Sous Vide food items and hold them within a 48 hour time frame; prior to the adoption of the 2017 Food Code. Several TCS food items including fish (unknown type) were observed being held beyond 48 hours in a reduced oxygen state and some items were also frozen this facility does not have Variance approval to hold foods beyond 48 hours. Provide the required information to obtain a variance to the regulatory authority. All food items under ROP were cut open and denatured by the PIC. Verification Required- EC will return within 10 days to verify the removal of the vacuum seal machine.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food stored on floor inside walk in cooler. Food shall be protected from contamination by storing the foods at least 6 inches above floor.
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.
notedCode 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; Shelving units in the walk-in cooler are in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of the shelving units.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.114; Priority; The sanitizer at the dish machine was dispensing at less than 50-100ppm of chlorine. The 3-compartment sink was also dispensing at less than 200ppm of quaternary ammonium solution. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- Auto-Chlor responded at the end of the inspection to service both areas.
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.
3-501.18; Priority; Pickled onions (8/13); aguachile (8/14) Caesar dressing (8/16); corn stock (8/14); madeira sauce (8/16); tomato marmalade (7/26); and garlic confit (8/1). Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- The PIC stated that a lot of the food items mentioned were recently made but the labels were not changed by staff. Known prep dates were allowed to be changed and all other food items were voluntarily discarded by PIC. **Next occurrence will result in an immediate discard; no exceptions**
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); Priority Foundation; Caesar dressing on the menu has raw egg yolk as an ingredient and is not notated on the menu. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Verification Required- EC will return by Sept. 5th; 2025 to verify menu has been corrected.
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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; The facility was given variance approval by the state to ROP/ Sous Vide food items and hold them within a 48 hour time frame; prior to the adoption of the 2017 Food Code. Several food items including fish (salmon and tuna) were observed being held beyond 48 hours in a reduced oxygen state and some items were also frozen this facility does not have Variance approval to hold foods beyond 48 hours. Provide the required information to obtain a variance to the regulatory authority. CDI- education was given and all food packages were cut open during the inspection. Options going forward are as follows: ROP and hold for a max of 48hours as stated in the 2017 Food Code OR apply to the state for a Variance to extend the timeframe. **Next occurrence will result in immediate discard and prompting of the removal of vacuum seal machine from the premises. **
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; The office closet where the vacuum seal machine is housed and used is not an approved food prep area. Protect food from contamination sources not specifically noted by the code. Vacuum seal machine must be used must be used in an approved food prep area.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core; Quat solutions in the wiping buckets measured 0 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (200-400ppm for quaternary ammonium). CDI: Auto-chlor came out to repair the issue during the 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed of floors and walls under/behind equipment. Physical facilities shall be maintained 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.
3-302.11; Priority; Raw fish and chicken stored over RTE sauces and raw veggies. Food shall be protected from cross contamination by storing the foods based on final cook temps with RTE over raw and raw veggies over raw meats. CDI: Items rearranged. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Some metal containers stored clean have sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Food stored on floor inside walk in cooler. Food shall be protected from contamination by storing the foods at least 6 inches above floor.
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.
4-501.12; Core; Cutting boards badly scored and stained. Cutting surfaces shall be maintained 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.
2-401.11; Core; Employee screw-top beverages on counter above open cooling food. 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during 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.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- PIC to use 3-comp sink to sanitize dishes until dish machine repairs complete.
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; Cold-Holding: Several TCS foods at the grill-side prep line cold-holding above 41F as shown in above grid. Sheet pan of beef just sitting out on speed rack; measured at 46F. PIC stated breaker had tripped earlier and was fixed; likely source of the prep unit foods being off-temp. Several TCS foods at prep line overstacked in the pans. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. If breaker issues in the future; determine if any cold-hold units effected so that food may be quickly moved or discarded as needed. Sheet pan of beef moved back to walk-in cooler until food handler actually ready to work with the product. For improved cold-holding; in top section of prep unit; keep TCS foods below the fill line notch of the pans. Service provider called to service and reduce temperature of walk-in cooler and grill prep unit. Cold-holding temperatures at prep unit showed improvement by end of 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.
3-501.17; Priority Foundation; Date-marking: Incorrect date on a couple products in the walk-in cooler. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Dates corrected during inspection. Recommend adding a digital wall clock with date in the kitchen for easy reference.
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
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
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.
3-304.14; Core; Sanitizer bucket stored up on counter above open cooling food. Damp wiping cloths sitting up on prep counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat; 50-200ppm chlorine). CDI- Sanitizer and damp cloths moved 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.
3-304.12; Core; Utensil Storage: Tongs stored on low oven handle where can brush up against pants. Scoop in panko with handle down in the food. Several utensils stored in containers of water; measured less than 135F as shown in above grid. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Tongs; scoop and utensils in water moved during inspection.
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.
4-202.11; Priority Foundation; Multiple spatulas stored as clean observed with cracked; torn; and pitted food-contact surfaces. Cracked plastic container and plastic lid also stored as clean. CDI- PIC voluntarily discarded the damaged items during inspection. [REPEAT]; 4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. 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. Resurface or replace the board.
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.
6-501.12; Core; Dust accumulation on ceiling vents and surrounding ceiling above main prep area. Residue accumulation along walls. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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.