3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water ranging from 110-120F on multiple wells.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Cold brined raw pork observed being stored in the same container as raw beef. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - PIC immediately rearranged food items to ensure there is no potential for cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical dish machine was registering at 0 ppm of chlorine sanitizer at time of inspection. Sanitizer shall be maintained at correct concentrations when being used to sanitize equipment. Corrected During Inspection - PIC was able to troubleshoot machine at time of inspection; which then registered at 50 ppm. PIC will run all equipment that was previously sent into the machine again to ensure proper sanitization.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Chopped iceburg and kale observed without proper date marking indication. Temperature control for safety; ready to eat foods shall be date marked if held under refrigeration for more than 24 hours. Corrected During Inspection - Items were able to be properly labeled to identify when they were originally prepared. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Bacon jam (5/16/25); tomato sauce (5/16/25); veal au jus (5/15/25); and cooked sausage (5/19/25) were observed inside make unit that exceeded the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been reached. Corrected During Inspection - PIC immediately discarded these item.
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 Common Name - Working Containers (Pf) Three chemical spray bottles observed without proper labels. Working containers of toxic materials such as cleaners and sanitizers shall be properly labeled. Corrected During Inspection - PIC labeled items at time of 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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12 Reduced Oxygen Packaging; Criteria (P) Facility is holding raw vacuum packaged meats; cooked lobster; lard; cheeses; sausage; and other items in walk in cooler and walk in freezer for more than 48 hours without a HACCP plan. Facility is using sous vide for the cooking process of short ribs; though this product is also being held frozen. Unable to accurately verify this product remains sealed for less than 48 hours. Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging; or limit hold time to 48 hours. Freezing products does not extend hold time. Verification required. 3-502.11 Variance Requirement (Pf) Facility is curing egg yolks past a 7 day shelf life without a proper variance. A variance must be obtains for specialized processes. Verification required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Meat in the cold hold unit across from the broiler were holding 45-50F; and were stacked above fill line. Foods in the prep coolers were holding 42-44F due to lids left open during service. TCS foods must be cold held at 41F or below. CDI-Ice was added to units to chill food. Meat was moved to another cooler; leaving only one layer in cold hold unit.
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 3-603.11 (B)(2) Priority FoundationFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(2) Priority Foundation; Menu lacks disclosure portion of consumer advisory. Consumer Advisory Disclosures that are asterisked to a footnote shall state;" * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients". Please correct menu to include above line on all pages that contain food items that can be ordered or are served undercooked within 10 days (1/25/25).
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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12; Priority; Facility is holding raw vacuum packaged meats for more than 48 hours without a HACCP plan. Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging; or limit hold time to 48 hours. Freezing products does not extend hold time. CDI-Meats held more than 48 hours were voluntarily discarded. Information on HACCP plan requirements were sent to PIC email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Multiple food items such as seasonings; salted butter; cakes; and items in the make line were stored uncovered. Food must be protected from dust; splash; and other contamination. CDI-Foods were covered with lids; plastic; and waxed paper.
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.