notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Wet wiping clothes in-use for cleaning were stored in soiled sanitizing solution. Maintain sanitizer containers for in-use cloths free of visible debris and soil. PIC had employee mix and test a clean batch of sanitizing 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls contain an oily splatter throughout kitchen area. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Increase cleaning frequency.
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 3-501.14 Cooling (P) A large pot of turnip greens that was prepared on 11/17/25 was 45F. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) A large pot of turnip greens that was prepared on 11/17/25 was 45F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. The PIC voluntarily discarded the turnip greens. EHS reminded the PIC to use shallow vented container; active stirring; and ice wands (which are stored in the reach in freezer).***CORRECTED DURING INSPECTION (CDI)***
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) Several food items in the walk in cooler were held above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. The PIC voluntarily discarded the food items. EHS noticed that all food items stored in the walk in cooler were tightly wrapped with plastic wrap and covered with aluminum foil. EHS explained that the tight double wrapping was preventing air flow and adequate cold holding. The PIC was informed to use the lids; plastic wrap; or aluminum foil; but not all three at the same time. ***CDI***NO POINTS TAKEN EDUCATION PROVIDED***
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired: exposed wood on counters and dry goods shelvesCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired: exposed wood on counters and dry goods shelves; peeling edging in counters; and worn wood on cabinet doors. Equipment shall be maintained in god repair. ***REPEAT VIOLATION***
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils. The interior of the ice machine is soiled with organic build up. (4) In EQUIPMENT such as ice bins and enclosed components of equipment such as ice makers EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. The PIC is advised to clean. ***WILL VERIFY WITHIN 3 DAYS***
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.
4-204.112 Temperature Measuring Devices - Functionality (C) The reach in cooler beside the grill does not have a temperature measuring device. Provide and position correctly an air thermometer in cold/hot holding equipment. PIC advised.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Several wet wiping clothes stored on counters and prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. PIC placed the wet wiping clothes in a chemical sanitizing 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.
notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired: exposed wood on counters and dry goods shelvesCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired: exposed wood on counters and dry goods shelves; peeling edging in counters; and worn wood on cabinet doors. Equipment shall be maintained in god repair. ***REPEAT VIOLATION***
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 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Bbq chickenFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Bbq chicken; after final cook; was hot held at 126F. The kitchen manager rapidly reheated the bbq chicken to 171F. ***Corrected During Inspection (CDI)***
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
7-102.11 Common Name - Working Containers (Pf) Several spray bottles of chemicals were not labeled. The PIC was advised and bottles were labeled. Working containers used for storing poisonous or toxic materials sch as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. ***CDI***
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.
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Working containers of powdered food were not labeled with common names. The PIC advised to label. Containers holding food not readily recognizable shall be labeled with the common name.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 Prohibitions Single-use paper plates were stored under the drain lines at the hot bar. The PIC is advised to move them. Single-use and single-service articles shall not be stored under drain lines.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired: exposed wood on counters and dry goods shelvesCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired: exposed wood on counters and dry goods shelves; peeling edging in counters; and worn wood on cabinet doors. Equipment shall be maintained in god repair. ***Items also listed on transitional report.***
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 (B) Leak pipe etc. not imminent threat Outdoor can wash is clogged and littered with debris. The PIC is advised to clear drain and remove debris. Plumbing shall be maintained in good repair. ***Item listed on transitional report.***
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Repair women's room wall beside the hand washing sink. Physical facilities 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.