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) Vent in back kitchen had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Caulking on 3-compartment and prep sinks was damaged or missing. Physical facilities shall be maintained in a state of good repair. Repair caulking.
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 Maintain sanitizer at correct concentrations when being used to sanitize (P) Dish machine chlorine sanitizing solution had a concentration of 0 PPM. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: Dish machine sanitizing solution was primed and tested to be 200 PPM.
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 3-501.18 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) Container of house-made chipotle dressing; three containers of cooked shrimp; two containers of quinoa; and one container of cooked brussels sprouts were maintained beyond 7 days. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: PIC voluntarily discarded food.
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) Two chemical spray bottles did not have labels. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI:PIC added labels to bottles.
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.
3-302.15 Wash fruits and vegetables prior to use. Avocadoes were washed without removing stickers. Ensure that stickers are removed during wash. Zero-points deducted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone was stored on food prep table at start of inspection. Store employee personal items in designated areas.
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 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Can opener; stored as clean; was soiled with residues from beet can. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Can opener was recleaned 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal bowls were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. CDI: PIC organized all metal bowls to be air dried.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Spray nozzle at 3-compartment sink had accumulation of black slimy residues on the interior. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and at least every 24 hours if used. Clean nozzle.
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) Vents in back kitchen had accumulations of dust. Walls behind the make-line units were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents and walls. Repeat; half-points deducted due to improved vent cleaning on front kitchen 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.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Dish machine chlorine sanitizing solution had a concentration of 0 PPM. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: Dish machine sanitizing solution was replacedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Dish machine chlorine sanitizing solution had a concentration of 0 PPM. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: Dish machine sanitizing solution was replaced; primed; and tested to be 100 PPM. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Nozzles on self-service soda machine had accumulations of black residues on interior. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI: Nozzles were replaced with new nozzles and soiled nozzles were sent for further 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.
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) All temperature controlled for safety foods within walk-in cooler were maintained above 41F. Eggs; tofu; shrimp; beans; and corn on make-line coolers were maintained above 41F. Temperature controlled for safety (TCS) foods shall be maintained at 41F or less. CDI: TCS foods prepared on 4/25 within previous four hours were moved to other coolers to rapidly cool. Cooked proteins (shrimp; chicken; beef) prepared at 7 AM were moved to reach-in freezer to rapidly cooler to 41F (from 52F). All TCS foods (3 pans of chicken; 2 pans of tofu; 1 pan of cooked brussels; 3 pans of tomatoes; 1 pan of cooked beans; 1 pail of boiled eggs; 2 pans of cooked rice) prepared beyond previous four hours of inspection were voluntarily discarded by PIC. Raw foods and unopened cheese bags were moved to available beverage cooler. Beans; corn; shrimp; egg; and tofu from make-line coolers were placed in lower cooler to cool to 41F. REHS recommended using lids for TCS items on the make-line until HVAC is repaired to keep ambient air at recommended temperature for make-line units. Service technician arrived during inspection to repair walk-in cooler.
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 3-501.18 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) One container of cooked rice (4/17/2025) and one container of house-made chipotle mayo (4/17/2025) were maintained beyond 7 days.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Walk-in cooler was unable to properly cool foods to 41F due to maintaining an ambient temperature of 44-46F. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. Service technician arrived to repair unit during inspection. REHS will verify repair of cooler by end of day.
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 2-402.11 Effectiveness - Hair Restraints (C) One employee was not wearing a hair restraint. Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) One employee was not wearing a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. Ensure employees wear hair restraints.
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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Paper bowls on wire rack in dry storage were not inverted. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. Single use articles shall be stored at least 6 inches off the floor. Invert to-go containers.
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.
4-501.11 Maintain equipment in good repair. Wire racks in walk-in cooler were rusting. Repair or replace wire racks.
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) Vents throughout kitchen had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Sanitizing solution bucket was stored above to-go containers on make-line table. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Container was relocated to bottom shelving.
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 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) Feta; lettuce; cheese; and spinach were maintained above 41F within walk-in cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Door was left closed to allow ambient temperature to stabilize and ambient temperature of walk-in cooler was measured at 41F (from 45F). Food will be rapidly cooled to 41F. EHS recommended that food be allowed to cool in multiple reach-in coolers while walk-in cooler is being heavily trafficked. Ensure door does not remain open for extended periods of time.
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; Observed that sprayer in the prep sink hangs below sink's water level. Plumbing system shall be maintained in good repair. Sprayer needs to be repaired so there is no danger of potable water contamination.
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.
4-602.11; Core; Observed that nozzles on soda machine have accumulation of dark residue inside. Equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the nozzles more thoroughly.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Found one spray bottle of degreaser that was not labeled with the name of the product. 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 - labeled by PIC.
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.
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; To-go containers had food contact sides upwards in prep area. A box of single-service lids was stored on the floor near handwashing sink. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. Single use articles shall be stored at least 6 inches off the floor. CDI -To-go containers inverted by PIC and single-service lids moved above the floor.
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.