4-203.11; Priority foundation; The available dial thermometer was over 10 degrees off in accuracy when compared to REHS calibrated digital thermometer. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. Acquire new thin-probe thermometer for measuring the temperatures of the meat in this establishment. Follow-up by 6/26/2026
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.
4-601.11(A); Priority foundation; Observed dried-on debris on several knives stored away with the clean knives. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Knives were removed and placed at the 3-compartment sink for cleaning. Repeat.
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.
3-501.16(A)(2); Priority; Several packages of different types of raw beef in the grab-and-go cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC removed packages of raw beef to rapidly cool in the walk-in cooler. Do not overfill the cooler and block airflow in the back.
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; Core; One of the fans in the grab-and-go cooler is malfunctioning; creating a gap in the air circulation and most likely contributing to the out-of-temperature foods. Equipment shall be maintained in a state of good repair and condition. CDI - Work order has been placed for this fan to be repaired.
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.
5-202.12; Core; Observed hand sink hot water 61F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
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 (A); Priority Foundation; Observed dried food debris inside food prep sink. Observed several boxes stored inside one basin of the food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
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.
3-302.11; Priority Foundation; Observed packages of raw chicken stored on roller rack above pork shoulder. Observed grassfed ground beef (on display)stored directly above whole cuts of steak and lamb. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy according to final cook temperatures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed a buildup of dried food debris inside basins of food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Item washed.
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; Meat grinder in walk-in cooler had a few small areas where raw meat was present from the previous day. One knife found stored as clean with visible food residue still remaining. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Meat grinder was cleaned and knife was sent to the warewashing area during the 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.
4-501.12; Core; One square cutting board has deep; dark knife cuts and is no longer able to be effectively cleaned. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaces if they can no longer be effectively cleaned and sanitized; or discarded is they are not capable of being resurfaced. PIC stated that this cutting board will be replaced.
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
6-303.11; Core; Room used for the storage of unopened bulk packages of meat trays does not provide light. The only light available is coming from the adjacent room if door is left open. At least 10 foot candles are required at a distance of 30 inches above the floor; in walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Submit a work order to have the lighting in this room restored.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Washing and sanitizing solutions in the basins at the 3-compartment sink had accumulated food debris and were observed with a scum ring forming around sink basins. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. CDI-Solutions were drained and employee was directed to clean the basins at the time of the 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.
5-502.11; Core; Outside garbage receptacle was supposed to be emptied yesterday and waste management neglected to visit store so there is an accumulation of garbage near back door. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Store manager contacted waste management this morning and waste management confirmed that a pickup will be conducted by the end of day today to empty the garbage receptacle.
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.