Observation: Cutting board on salad prep refrigerator heavily scored. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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: The ceiling tiles replaced in kitchen do not meet requirements for smoothCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ceiling tiles replaced in kitchen do not meet requirements for smooth;sealed easily cleanable. Ensure that ceiling tiles do not have holes allowing accumulation of debris. 6-201.11 Floors; Walls and Ceilings - Cleanability (C) Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Observation: Ceiling tiles over the pizza oven and in the cook room/kitchen have accumulation of grease and debris. Increase clenaing frequency of ceiling areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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: Cutting board on salad prep refrigerator heavily scored. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The shelving on the utensil 3 tier shelf has pressed wood shelving that is absorbent and cannot be cleaned. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
Observation: Cutting board on salad prep refrigerator heavily scored. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The shelving on the utensil 3 tier shelf has pressed wood shelving that is absorbent and cannot be cleaned. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance.
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: The ceiling tiles replaced in kitchen do not meet requirements for smoothCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ceiling tiles replaced in kitchen do not meet requirements for smooth;s ealed easily cleanable. Ensur ethat cieling tiles do not have holes allowing accumulation of debris. 6-201.11 Floors; Walls and Ceilings - Cleanability (C) Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Observation: Ceiling tiles over the pizza oven and in the cook room/kitchen have accumulation of grease and debris. Increase clenaing frequency of ceiling areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observation: Grout is missing form floor tiles in the dish room. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in 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 Observation: The pizza prep refrigerator was unable to hold 41F or below and observed at 43FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The pizza prep refrigerator was unable to hold 41F or below and observed at 43F; TCS food items were observed above 41F - Cheese 42F and sausage 43F; CDI: Ice was added to food products as a temporary fix until refrigerator to be fixed. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
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.
majorCode Observation: The refrigeration equipment is unable to maintain 41F or below as required. A follow up for corrective action will occur by 10/5/25. 4-301.11 CoolingFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The refrigeration equipment is unable to maintain 41F or below as required. A follow up for corrective action will occur by 10/5/25. 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf
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 Observation: Ensure the rear entrance door is sealed when closed - A gap is observed under the door. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Ensure the rear entrance door is sealed when closed - A gap is observed under the door. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
2-402.11; Core;Observed team member preparing food without wearing a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain 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 Observation: Pizza slicersCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Pizza slicers; bubble popper; dough scraper; spatulas all incontact with (TCS) Temperature control safety food items are not washed; rinsed and sanitized eveyr 4 hours. CDI: Utensils were removed to dish sink during inspection for wahs; rinse and sanitize. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours.
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: A written time control policy is not provided for the cooekd pizzas sold off by the slice. CDI: A written time control policy was provided during inspection for pizza by the slice. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: A written time control policy is not provided for the cooekd pizzas sold off by the slice. CDI: A written time control policy was provided during inspection for pizza by the slice. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Working containers of chemicals were not labeled. CDI: Bottles were labeled during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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 Observation: orking containers of food itemsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: orking containers of food items; dry ingredients in working containers were not labeled. Label all working containers of food items. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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: Ensure the rear entrance door is sealed when closed - A gap is observed under the door. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Ensure the rear entrance door is sealed when closed - A gap is observed under the door. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
2-402.11; Core;Observed team member preparing food without wearing a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain 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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw chicken was found being stored above cooked chicken and mushrooms. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed. Full deductions will be taken if this item is repeated again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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); Repeat; Multiple containers of cooked chicken and sausage were found with no date marking. After being cooked; prepared; or opened; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded. CDI- Food was dated as needed. PIC was unsure when one container of chicken was cooked; so the chicken 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected (C); Through the duration of the inspection; the door in the back of the kitchen was left open. The establishment shall be kept closed with tightly fitted doors to prevent potential pest entrance. CDI- Door was closed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
2-402.11; Core;Observed team member preparing food without wearing a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Walk-in cooler fan cover is missing and needs to be replaced. One cooler is not functioning (food has been removed from this cooler). 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.
minorCode 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); While improvements have been made in this area; cooking equipment exteriors had 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Wall above walk-in cooler door has dust buildup and needs to be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Small holes were observed in the wall. Physical facilities 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Employees were unable to locate a vomiting and diarrhea written clean up plan. Per 2017 food code; a written clean up plan for vomiting and diarrhea events shall be provided and available for review. CDI- EHS emailed clean up plan to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; All potentially hazardous food items in the main pizza prep cooler were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese; sausage and pork were voluntarily discarded; other potentially hazardous food was taken to the walk-in cooler to cool down before a 4 hour period elapsed. VR- EHS returning on 6/28 to verify that the cooler is holding food at 41F or below. Employees are holding small amounts of food on TPHC in the meantime before repair services arrive.
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; Cut deli meat cut on 6/11 according to date marking was found being stored in the walk-in cooler. After being prepared; cut; or cooked; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Deli meat was voluntarily discarded.; 3-501.17; Priority Foundation; Containers of cooked lasagna pulled out of the freezer two days ago was found with no date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. If the food is placed in freezer; it must be dated to indicate when it entered/exited freezer. CDI- Food was dated as needed.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Repeat; Observed pizza by the slice and tomato sauce holding on time as a public health without time markings. If potentially hazardous food is held on time as a public health control; the food shall be marked with the time it was removed from temperature control to indicate when it must be discarded within a 4 hour period. CDI- Pizza and tomato sauce was marked with time during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Main pizza prep cooler is not properly adjusted/functioning to hold food at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted.
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.
minorCode 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; Top walk-in cooler shelf; walk-in cooler fans; and cooking equipment sides have 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.
2-401.11; Core;Observed team member eating while cutting mozzarella cheese. Observed another employee eating pizza in the kitchen in between handling food. 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- item removed.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; At the beginning of inspection; observed team member grabbing chubs of mozzarella cheese with their bare hands while cutting the cheese. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- Team member removed from task.
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.
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;Observed cooked garlic and oil mixture sitting at room temperature. TCS foods shall be held at 41F or below. Item discarded.
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;Observed no date marking for cooked wings; pasta; lasanga;cut lettuce; open pacakges of meatballs; ground beef. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation;Observed pizza by the slice holding on time without procedures or time stamps. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed a sanitizer spray bottle above uncovered margarine. Observed a sanitizer spray bottle above deli paper. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed tubs of mozzarella and cooked wings actively cooling at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.
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.
3-501.12; Core; Observed ground sausage and sausage rolls thawing on the counter at room temp.Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Observed large plastic tub of mozzarella cheese stored directly on top of a trash can while the item is shredded. Food may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination.
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.
2-402.11; Core;Observed team member preparing food without wearing a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain 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.
4-903.11(A); (B) and (D); Core;Observed clean wiping cloths stored inside closet on the floor. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Observed employee actively washing dishes without filling up the wash sink and submerging dishes in soapy water solution 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Sink filled 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.