notedCode Observation: The rear entrance door has a door sweep that is deteriorated on section of door allowing for entrance of insects and/or vermin. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door has a door sweep that is deteriorated on section of door allowing for entrance of insects and/or vermin. 6-202.15 Outer Openings; Protected (C) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors
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.
notedCode Observation: Milk at coffee service consumer operation has product being dispensed from dispenser that does not protect product from consumer accessContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Milk at coffee service consumer operation has product being dispensed from dispenser that does not protect product from consumer access; CDI: Milk removed from display - Discussed different container for dispensing of milk; cream or other product at coffee station. 3-306.13 (B) and (C) Consumer Self-Service Operations (Pf) (B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination. Pf
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.
notedCode Observation: Staff member not wearing hair covering during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foodsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff member not wearing hair covering during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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 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.
notedCode Observation: Cooked potatoes (57FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cooked potatoes (57F;60F) and cooked chicken wings (56F) in prep refrigerator cold holding exceeding 41F minimum. CDI: Cooked potatoes and chicken wings discarded as a corrective action. 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. -P
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: Single service cups not dispensed protected from contaminationEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service cups not dispensed protected from contamination; Single service items shall be dispensed preventing hand contact of areas of item where mouth contact could occur. CDI: Single service cups placed in protective plastic sleeve for dispensing to consumer. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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.
Observation: 2 door prep refrigerator and 4 door prep refrigerator not operating to support storage of TCS (temperature control saftey) foods. Discontinue storage of TCS foods in these refrigeration units unless able to maintain required cold holding temperature of 41F or below. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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: TCS food products are being removed from prep refrigerator and left on counter during breakfast passFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS food products are being removed from prep refrigerator and left on counter during breakfast pass; Sliced provolone (48F); sliced cheddar (49F); sliced swiss (50F) and cooked sausage patties (52F); Other bins were placed on top of 2 inch hotel pans on prep refrigerator unable to maintain 41F or below; Pooled eggs in squirt bottle although in "freezer" container observed at 52F; These items are to be removed and placed on deli wax paper within 2 inch metal hotel pans with lid on prep refrigerator during breakfast service. Pooled egg product in bottle to be placed on time control with specificity written in TPHC. CDI: Products were removed form service and palced back into refrigeration/products had only been out 25min; products (cheeses; sausage) retemped at 41F after 30min. 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. -P
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: The written time control policy does not identify specifically which food products are on time controlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The written time control policy does not identify specifically which food products are on time control; No products had labels or other identifying means for those products placed on time control; CDI: Educated operator on TCS (temperature control safety) food products on salad bar (chicken; chicken salad; tuna salad; cut leafy greens (lettuces); boiled eggs); Identify that pooled eggs in squirt bottle to be on time control discarded after 4 hours; CDI: Worked with operator on identification; education and usage of updated written TPHC poliucies with specific items identified. If utilizing for hot holding; than all products must be discarded daily without using time control. 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.
majorCode Observation: Naked items are offered for sale on the service lineFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Naked items are offered for sale on the service line; prepackaged without labeled information of ingredients in descending order and allergen listing. A verification for corrective action for labeling will occur by 9/7/25. 3-602.11 Food Labels (Pf) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
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: The whole apples offered on display at salad bar area were not wrappedContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: The whole apples offered on display at salad bar area were not wrapped; protected and/or offered for dispensing without breaking hand contact. Any fruits where consumption includes the exterior of the fruit must dispensed in a manner that eliminates hand contact. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Protect food on display using shields; packaging; or other effective means. -P 3-306.13 (B) and (C) Consumer Self-Service Operations (Pf) (B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination. CDI: The apples were removed from front service line to be wrapped for display.
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.
Observation: The gasket on the prep refrigerator poor repair; The warewash machine is not in good repair; plumbing sprayer arm in central of machine is not connected; booster heater is not cutting on. Currently warewash mahcine is not being utilized; however it shall be in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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 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); While improvements have been made since last inspection; one portion of cut tomatoes on the prep line were holding at 43-44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cut tomatoes were placed in cold refrigeration to cool down before a 4 hour period elapsed. No deductions taken due to improvements made.
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; Repeat; Low boy cooler gasket is ripping/tearing; has residue growth inside of the damaged area; and needs to be replaced. 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Floor around 3 compartment sink has residue accumulation and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
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; Cut cantaloupe was found holding at 50F in a display unit. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cantaloupe was taken to new refrigeration to cool down before a 4 hour period elapsed.
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.
3-304.12; Core; Scoop was being held inside of a container of sugar with the handle touching the food. If utensils are stored inside of food containers; they shall be stored with their handles clearly above the food in order to prevent potential contamiantion.
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; Low boy cooler gasket has minor ripping/tearing and needs to be replaced. 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.
6-301.12; Priority Foundation; One handwashing sink inside main kitchen area has a paper towel dispenser that is locked and empty. PIC stated that the key to this dispenser is missing. Each handwashing sink shall be provided with a hand drying provision or device. CDI: PIC to supply paper towels on top of the dispenser or replace the dispenser with one that is accessible. No points deducted at this time.
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.
4-602.11; Core; Black residue build-up inside soda gun nozzles. Equipment such as ice bins and beverage nozzles and enclosed components shall be frequently cleaned. CDI: New nozzles have been ordered. Current ones will be deep cleaned.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility is using a 6-hour time holding procedure for their hot & cold service line items but did not have a time stamp included to show what time the food items were removed from temperature control. If time without temperature control is used as the public health control for a working supply of TCS foods; the FOOD shall be marked or otherwise identified to indicate: the time when the FOOD is removed from 41F or less cold holding temperature control and the time that is 6 hours past the point in time when the FOOD is removed from cold holding temperature control. CDI: Time stamp added to service line. If this time is consistent every day; consider adding a permanent time indicator stamp.
In plain English
An issue that does not fit the common categories. Check the official wording for details.