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) - Obsevred glasses stored as clean with fruit residual and fruit skin dried on interior of glass. CDI by rewashing stack of cups.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) - Observed stack of metal pans that were wet stacked. ensure all equipment and utensils are air dried prior to being stacked. CDI by separating wet pans and rewashing then placing out to air dry.
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 3-501.16 (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); Two containers of cheese were found at 49-50F in a prep top cooler due to being stored too highly. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded by PIC.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Repeat; Ladle used to make oats was stored in standing water at 98 F on prep table next to make unit and cook line. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Ice scoop was found being stored inside of a container with brown residue inside. Equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.
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 Good Repair and Proper Adjustment - Equipment (C); The stopper on the strain of the sanitizing basin in the 3 compartment sink was not functioning and the basin was not able to hold solution. Equipment shall be maintained in a state of 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving on the preparation line near the hot holding unit has food residue buildup. Non food contact surfaces shall be kept free of soil 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 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) Spring mix stored on top of products inside top of make unit observed at 55 F. Pico de gallo; sliced tomatoes; pancake batter; pumpkin pancake batter; and waffle batter observed between 42-45 F inside make unit in middle of cook line. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately voluntarily discarded spring mix. Make unit temperature was lowered at time of inspections and all TCS products were reaching 41 F or less after unit was adjusted. This unit is closest to the heat from the cook line; therefore requires additional monitoring as well as keeping top lid closed during pauses in cooking/prepping.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Roasted tomatoes and cooked mushrooms underneath make unit at prep line were not properly dated. Ready to eat chicken sausages in low boy cooler underneath grill were not properly dated. Temperature control for safety; ready to eat foods shall be date marked to indicate when the product was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC immediately labeled products to reflect the appropriate prep date. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked onions observed with a prep date of 8/10/25 underneath make unit at prep line. Sliced turkey observed with a prep date of 8/19/25 inside walk in cooler. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded these products.
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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Ladle used to make oats was stored in standing water at 98 F on prep table next to make unit and cook line. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F. Corrected During Inspection - PIC removed ladle and place into water maintaining 135 F or higher on grill.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Employee observed drying clean dishes with a cloth towel in dish area. After cleaning and sanitizing; equipment and utensils may not be cloth 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 2-401.11 (B) (Core) An open employee beverage was stored on the lower shelf. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) (Core) An open employee beverage was stored on the lower shelf. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI-Beverage was removed and 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 3-501.15 Cooling Methods (Priority foundation)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Priority foundation); Gravy to be cooled was placed into an ice bath with not enough ice; and with a tight fitting lid on the container. Ice baths need to reach the level of the food; and surround the container. Lids may be removed from cooling foods so long as it can be protected from splash. CDI-Corrected ice bath; and removed lid. Gravy was cooling slowly; but within limits. EC provided educational materials on cooling methods via email to PIC.
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; TCS (time/temperature control for safety) foods in the large prep cooler were measured from 41-44F. TCS foods that are held cold shall be held at 41F or below. Thermometer in the bottom back of the cooler was measuring below 40F; thermometer in the bottom front of the cooler was measuring above 41F. Recommend checking temperature settings to see if temperature can be adjusted; recommend cooling prepared foods to 41F in the walk-in cooler before placing them in the prep cooler; recommend keeping food levels low in the top of the cooler; do not fill above fill line of pans; recommend using metal pans instead of plastic where possible (metal pans allow the transfer of the cold air temperature more easily than plastic); recommend keeping kitchen temperature at manufacturer recommendation; high kitchen temperatures may interfere with the function of the cooler or shorten the life of a cooler. CDI-Manager will have temperature adjusted. No temperatures above 45F.
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.