3-501.13 (Pf) Salmon thawing in sealed reduced oxygen packaging that states on the package open prior to thawing. Packages slit for thawing process.
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.
4-501.11 Wire shelf in walk in cooler; left side is rusting. Equipment shall be kept in good repair. Replace.
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 Leak behind dishwash machine causing slime build up on wall and floor beneath unit. 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 6-501.14 Ceiling vents over cook area have black residue. Clean the intake and exhaust air ducts so they are not a source of contamination by dustFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Ceiling vents over cook area have black residue. Clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials.
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 3-302.11 (A)(2) Raw chicken in reach in cooler stored over raw salmon. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Raw chicken in reach in cooler stored over raw salmon. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps. -P.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 4-501.11 Water dispenser actuator broken at drink station and a spoon is taped to the unit to make in work. Equipment shall be kept in good repair. Repair or replace as necessary. 4-101.19 Tape on water dispenser is not considered non-absorbent or easily cleanable. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing
4-501.11 Water dispenser actuator broken at drink station and a spoon is taped to the unit to make in work. Equipment shall be kept in good repair. Repair or replace as necessary. 4-101.19 Tape on water dispenser is not considered non-absorbent or easily cleanable. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material.
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 4-601.11 (B) Some white soil debris on walk in cooler wire shelving. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Some white soil debris on walk in cooler wire shelving. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust; dirt; food residue; and other debris.
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 6-501.11 (C) Floors at cook line near fryers and grill are pittingCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 (C) Floors at cook line near fryers and grill are pitting; making them no longer smooth. Walk in cooler floors are buckling at the seams making floors no longer smooth; cleanable; and nonabsorbent.
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
6-501.110 Eyeglasses on shelf over prep sink. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. No points taken.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Several temperature control for safety/ready to eat food items observed that have exceeded the 7 day shelf life. Products to include: ham 2/6/25; vegetable stock 1/10/25; chili 1/24/25; meatloaf 2/6/25; cream cheese 2/8/25; sausage gravy 1/30/25; pork jus 11/17/24; garlic oil 1/23/25; orzo 2/8/25; chicken wings 2/8/25; pico de gallo 2/8/25; short ribs 12/27/24; corned beef 1/31/25. Certain products are cooked; cooled; and frozen; but facility is not redating these products to indicate when they were pulled from the freezer to thaw and hold under refrigeration; therefore accurate disposition is unable to be determined. TCS/RTE foods shall be dated as to when the product was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC voluntarily discarded out of date products and provided dateson those without dates; Repeat; Corrected During Inspection
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 3-502.11 Variance Requirement (Pf) Facility has reduce oxygen packaged items on site. Items to include: smoked duck and raw halibut. Inspector observed vacuum sealing machinery that is being used stored inside office. A food establishment shall obtain a variance before smoking foodsOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.11 Variance Requirement (Pf) Facility has reduce oxygen packaged items on site. Items to include: smoked duck and raw halibut. Inspector observed vacuum sealing machinery that is being used stored inside office. A food establishment shall obtain a variance before smoking foods; packaging foods using a reduced oxygen packaging method. Corrected During Inspection - Smoked duck was labeled with a date of 2/6/25; which was observed under refrigeration at the time of inspection; but has not been frozen at all since being prepare. Per PIC this item was smoked/cooked on 2/6 then cooled down and sealed the same day. PIC stated this was not for use; but rather a test product. PIC stated product was also cured with ingredients to include nitrates (Artisan Specialty Foods curing pink salt); kosher salt; and sugar. Halibut was observed inside walk in freezer. *Processes shall be immediately discontinued until a full written approval is obtained from the department. All products were discarded at time of inspection. ; Corrected During Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 8-103.11 Documentation of Proposed Variance and Justification (Pf) Facility has reduce oxygen packaged items on site. Items to include: smoked duck and raw halibut. Inspector observed vacuum sealing machinery that is being used stored inside office. Before a varinace is approvedOther
Official wording
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11 Documentation of Proposed Variance and Justification (Pf) Facility has reduce oxygen packaged items on site. Items to include: smoked duck and raw halibut. Inspector observed vacuum sealing machinery that is being used stored inside office. Before a varinace is approved; the information that shall be provided and a variance request shall besubmitted to include: A statement of the proposed vairance; an analysis of the rational for how the potential public health hazards will be alternatively addressed by the proposal; a HACCP plan if required that includes the information as it is relevent to the variance request. Inspector provided education on variance requests and what requires a variance approval. Corrected During Inspection - Smoked duck was labeled with a date of 2/6/25; which was observed under refrigeration at the time of inspection; but has not been frozen at all since being prepare. Per PIC this item was smoked/cooked on 2/6 then cooled down and sealed the same day. PIC stated this was not for use; but rather a test product. PIC stated product was also cured with ingredients to include nitrates (Artisan Specialty Foods curing pink salt); kosher salt; and sugar. Halibut was observed inside walk in freezer. *Processes shall be immediately discontinued until a full written approval is obtained from the department. All products were discarded at time of inspection. ; Corrected During Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.13 Thawing (Pf) Tuna observed thawing in sealed reduced oxygen packaging that states on the packaging toremove the item from ROP prior to thawing. Thawing 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. Corrected During Inspection - PIC removed these items to cut open packaging for thawing process.Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Tuna observed thawing in sealed reduced oxygen packaging that states on the packaging toremove the item from ROP prior to thawing. Thawing 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. Corrected During Inspection - PIC removed these items to cut open packaging for thawing process.; Corrected During 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 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) Floors at cook line near fryers and grill are pitting; making them no longer smooth. Walk in cooler floors are buckling at the seams making floors no longer smooth; cleanable; and nonabsorbent.
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; Priority Foundation; Several food containers observed with stickers still in tact. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed these items and inspector advised for these to be further cleaned prior to use.
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; Several temperature control for safety/ready to eat food items observed that have exceeded the 7 day shelf life. Products to include: cooked potatoes (5/24); cooked chicken (5/23); risotto (5/22); corn (5/22). Certain products are cooked; cooled; and frozen; but facility is not redating these products to indicate when they were pulled from the freezer to thaw and hold under frigeration; therefore accurate disposition is unable to be determined (grit cakes; short rib; etc). TCS/RTE foods shall be dated as to when the product was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC voluntarily discarded out of date products and provided dates on those without dates
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; Chemical spray bottle observed without labeled on shelving underneath prep line. Working containers storing poisonous or toxic materials shall be clearly and individually labeled to identify the contents of the container. Corrected During Inspection - PIC labeled 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.
3-501.13 ; Priority Foundation; Two types of fish observed thawing in sealed reduced oxygen packaging that states on the packaging to remove the item from ROP prior to thawing. Thawing 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. Corrected During Inspection - PIC removed these items to cut open packaging for thawing process.
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.
5-205.15; Core; Garbage disposal is leaking onto floor creating large puddle underneath dish area. Plumbing fixtures shall be maintained in good repair and proper adjustment. PIC stated that facility is working to get this repaired
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection; there wasn't a certified food protection manager. The person in charge shall be a certified food protection manager.
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.
3-501.18; Priority; Several temperature control for safety/ready to eat food items observed that have exceeded the 7 day shelf life. Products to include: kids pasta (12/13); risotto (12/15) ; orzo (12/15); sliced tomatoes (12/14); taco meat (12/14); cooked peppers (12/14); cooked onions (12/15). Certain products are cooked; cooled; and frozen; but facility is not redating these products to indicate when they were pulled from the freezer to thaw and hold under frigeration; therefore accurate disposition is unable to be determined. TCS/RTE foods shall be dated as to when the product was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC voluntarily discarded out of date products and provided dates on those without dates
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.
3-302.15; Core; Stickers are still in tact on avocados in make unit at prep line; therefore item was not washed thoroughly. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
In plain English
An issue that does not fit the common categories. Check the official wording for details.