notedCode Observation:: Food debris and residue is buidling up behind equipment. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation:: Food debris and residue is buidling up behind equipment. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an 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 Observation: One container of noodles in prep cooler expired on 10/21/25. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: One container of noodles in prep cooler expired on 10/21/25. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Noodles were discarded.
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 Observation: Employee drink was stored in prep cooler beside food to be served to customers. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drink was stored in prep cooler beside food to be served to customers. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Drink was discarded.
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 observation: Multiple foods in prep cooler number 1 are holding above 41F. Examples: cheese 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
observation: Multiple foods in prep cooler number 1 are holding above 41F. Examples: cheese 45F; rice 46F; potato 43F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Foods were pulled and placed in 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.
minorCode Observation: Outside of the equipment in kitchen has dust debris building up on it. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Outside of the equipment in kitchen has dust debris building up on it. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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.
Observation: Wiping clothe was stored on rack instead of sitting submerged in sanitizer. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI: Wiping rag was placed in sanitizer.
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.
Observation; Utensil container had debris builidng up in it. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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.
Observation: Small ammount of trash is building up around the dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures (C)
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 Observation: Meatballs in hot hold unit were holding at 120F at the top of the containerFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Meatballs in hot hold unit were holding at 120F at the top of the container; at the bottom of the container they were over 135F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Meat balls were stirred up; sauce added and reheated.
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.
3-304.14; Core; Sanitizer rag bucket on line less at 150 ppm quat. Wet rags shall be stored in a sanitizer of appropriate concentration. Label for product used states 200 to 400 ppm quat.
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.
3-302.15; Core; Observed employee cutting basil from the original packaging. There is no labeling that it is prewashed. Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Wash all produce before cutting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Open employee can drink stored in metal pan with tongs in the top of the prep table. In use utensils shall be stored in a clean; dry location and protected from contamination. Store in a clean pan and the drink in a different approved location.
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.
4-903.11(A); (B) and (D); Core; Metal pans stacked together wet. Clean equipment shall be stored in a self draining position. Allow items to air dry prior to stacking.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee jacket stored on dry storage rack. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Store employee items separate from restaurant items. ; 6-403.11; Core; Employee can drink open and stored in a pan in the top of the flip table. Employee drink in wait staff area next to food items. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Store employee drinks in an area separate from food and food items.
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.