4-601.11(C ); Core; The inside of the small oven has a buildup of residue and the high chair has food crumbs in it. Non-food contact surfaces of equipment shall be cleaned frequently enough to avoid build up of dust; food residue or debris. Clean these items more frequently.
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.
6-501.12;Core; The ceiling vent above the 3 compartment sink and by the single door reach in freezer has a build up of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Continue to clean the ceiling vents on a frequent basis.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; A container of chopped bacon was stored directly on top of sliced sausage in the omelet cooler. Food shall be protected from all sources of contamination. CDI - A lid was put on the sausage and the bacon was moved to the bottom of the cooler.
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.
4-601.11(C ); Core; The top of the dish machine and inside the ovens have a buildup of residue. Non-food contact surfaces of equipment shall be cleaned frequently enough to avoid build up of dust; food residue or debris. Clean these items more frequently.
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.
6-501.12;Core; The ceiling vent above the 3 compartment sink and by the walk-in cooler has a build up of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Continue to clean the ceiling vents on a frequent basis. 6-501.16; Core; A mop was being stored in the mopwater. Mops not in use shall be stored in a manner that allows for air drying. CDI- The mop was removed and stored the top section of the bucket.
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
6-403.11; Core; Employee food and drinks were stored above clean dishes as well as above frozen food in the double door freezer. Employee food and drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Food was voluntarily discarded or moved to the designated area.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of degreaser was not labeled. Working containers of toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. CDI-The degreaser was labeled.
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.
3-304.14(B); Core; Wet wiping cloths were stored beside and hanging off of the sanitizer bucket in the waitstaff section of the dining area. Dampe/wet wiping cloths in properly concentrated sanitizer between uses. CDI- Cloths were put 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ); Core; A small stack of coffee filters were stored uncovered and unwrapped. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Coffee filters were voluntarily discarded.
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.
6-501.12; The ceiling vent above the 3 compartment sink has a build up of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Continue to clean the ceiling vents on a frequent basis. ** No points taken due to improving in this 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.
5-205.11; Priority Foundation; The handwashing sink at the push thru/prep sink area can only be turned off and on using the valves at the bottom. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A verification visit will be made no later than Thursday; May 22; 2025 to ensure handwashing sink has been repaired. 5-205.11 (B); Priority Foundation; A wiping cloth was stored on the handwashing sink in the ordering area; containers were stored in the handwashing sink at the push thru/prep sink area. A handwashing sink may not be used for purposes other than handwashing. CDI- Items were removed. 6-301.12; Priority Foundation; The handwashing sink by the walk-in cooler/dish area did not have paper towels. Paper towels or approved alternative for hand drying shall be located at each handsink. CDI- Papertowels were added to the dispenser.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11(C ); The fan guards on the evaporator in the walk-in cooler have a buildup of black residue and dust. Non-food contact surfaces of equipment shall be cleaned frequently enough to avoid build up of dust; food residue or debris. Clean these items more frequently.
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.
6-501.12; The ceiling vents in the bathrooms; near the delivery door and the 3 compartment sink have a build up of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the ceiling vents more frequently.
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
6-403.11/6-501.110; Core; Employee food/drinks and personal belongings were stored on shelving above the restaurant's food and supplies throughout the kitchen. Employee food; drinks and belongings shall be stored in a manner that prevents the contamination of the restaurant's food and supplies; employees shall have designated areas for the orderly storage of their belongings. CDI - Items were moved to bottom shelf
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.
3-302.11; Priority; Small container of prepped; raw Dominican chorizo and an unopened container of raw turkey found stored on shelf above ready-to-eat foods in the walk-in cooler. Foods shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Foods were relocated during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority; Three containers of home fries found in the walk-in cooler were cooked one day prior and measured up to 44F in the middle of the product. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI- Product voluntarily discarded and discussion had about rapidly cooling the product once the temperature drops to 135F.
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.
3-501.18; Priority; Two containers of sliced turkey found with a datemark of (1/16) in the walk-in cooler. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI- Product was voluntarily 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Found deep; covered containers in the walk-in cooler full of home fries that have been cooked and cooled one day prior. Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered. CDI- Discussion had about the cooling process; using shallower pans; and ice baths combined with stirring.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Debris beginning to accumulate around fryer on the makeline. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exterior of equipment more frequently.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Various TCS foods in the walk-in cooler measured 42-43F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: The walk-in entered a defrost cycle and was constantly being opened for prep. The ambient temperature was able to drop below 40F during the visit. Food was allowed to cool.
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.
3-501.18; Priority; A container of home fries was labeled with a prep date of 03.27(2 weeks prior). PIC said that the label was not changed when a new batch was prepared. The new batch in the walk-in was dated as 04.07...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product moved to new container and dated.; 3-501.17; Cut melon and potato salad in the front display cooler had no date marking. Prep chef said that the bulk containers had the date but were thrown away when the product was portioned...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Side of cooler was dated with the prep 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.
4-903.11(A); (B) and (D); Core; A stack of metal pans and a few plastic containers were stacked together as clean while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
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; Core; Some of the cutting boards are starting to collect scratches and a few are cut deep...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
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.
2-401.11; Core; Observation: Staffing were using beverage containers that did not eliminate hand/mouth contact during use. Beverage containers were not stored to prevent potential spill on FUELS (Food; utensils; linen; single service; equipment) (A) Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
2-301.14; Priority; Observation: Staffing are not washing hands between production task(s). Ensure that staffing understand when to stop and wash hands between various task(s) that can contaminate hands. Staffing are required to wash hand(s): A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (D) Except as specified in par. 2-401.11(B); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P CDI: Staff were directed by PIC to wash hand(s) between tasks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3-302.11 Observation: Raw eggs being stored over ready to eat cheeseOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Observation: Raw eggs being stored over ready to eat cheese; Raw whole intact beef being store uncontained over ready to eat food products in walk in. CDI - Products were rearrange to adhere to proper storage. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD; P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-401.14; Observation: Raw bacon being stored at 79F on steamtable continuously without reaching final cook temp of 145F. Bacon observed being non-continuous cooked without approval of process by health department. Non-continuous cooking where food products is partially heated for period of time above 41F; must have an approved process by health department. CDI: Operator discarded product during inspection and was unknown to partial cooking.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observation: Cooked meat empanada mixture not being held cold at 41F or below during production. Cooked chicken mixture 58F and beef mixture at 52F. Staff member is bringing products out for period for production and placing back under refrigeration continually where product(s) are continuing temperature change. Cold Hold TCS (temperature control food safety) foods must be held 41F or below. CDI: Products were voluntarily discarded by PIC 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.
2-402.11; Core; Observation: Staffing performing food production task(s) not wearing hair restraint. Ensure that all staff wear a covering on the head to prevent physical contamination of food during production. CDI: Staff member obtained hair restraint.
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.
3-302.15; Core; Observation: Avocados are not being washed prior to prepping food for consumption. Labels observed still affixed to avocados in the prep refrigeration. Ensure that all fruits and vegetable are washed prior to use. CDI: Staff removed avocados from service to remove labels and wash.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Observation: In use knives in contact with foods were being stored on wiping clothes top shelf over the prep refrigerator; In use utensils must be stored on a clean surface between use to prevent sources of contamination; CDI: PIC removed knives from service.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Observation: Chlorine test strips are not available to test sanitizer levels on dish machine. Sanitizer test strips are required to be available to monitor chemical levels. Verification required by 10/30/23.
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.
5-202.14; Priority; Observation: A flow splitter device is installed down stream from AVB on utility sink spigot. A flow splitter is not approved to be used on a utility sink spigot. CDI: Operator removed flow splitter from service.
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.