3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of milk that was not labeled with a date of open. CDI by discarding container of milk.
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 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles were not properly labeled. Working containers of toxic materialsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles were not properly labeled. Working containers of toxic materials; such as cleaners and sanitizers; shall be properly labeled. Corrected During Inspection - PIC labeled products at time of inspection. Repeat
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.
notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly sealed container of roasted peppers unsure of cook time. Ensure when cooling food items allow cool air flow to remove heat and facilitate cooling. CDI by removing lid. Repeat. .
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Soap was not provided at the handwashing sink in the front cook area. All handwashing sinks shall be supplied with soap. Corrected During Inspection - Soap was replaced at time of inspection. 6-301.14 Handwashing Signage (C) "Employees must wash hands" signage not provided at handwashing sinks in kitchen area. Post a handwash sign at each handsink.
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.
criticalCode 3-203.12 ShellstockFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 Shellstock; Maintaining Identification (Pf) Oyster tags observed that do not bear the date in which the last shellstock was sold. Record date on the tag as to when the last shellstock from the container has been sold. Corrected During Inspection - Discussed requirement with PIC. Some older tags were dated with the last shellstock sold; so it is a practice in which the facility was following prior. 3-402.11 Parasite Destruction (P) Facility is providing flounder ceviche on the menu; but does not have parasite destruction records for the fish. PIC unable to provide a letter from supplier regarding flounder utilized for ceviche. If raw; raw-marinated; partially cooked; or marinated-partially cooked fish are served or sold in ready to eat form; a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the person in charge and retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Verification required.
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 3-501.14 Cooling (P) Large container of cooked chickenFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Large container of cooked chicken; cooked and cooled yesterday; observed at 55 F in the center. Hummus; which was also prepared yesterday; observed at 44 F in the center. Quickly cool temperature control for safety foods within 2 hours from 135F to 70F down to 41 F within a total of 6 hours. Food prepared from room temperature ingredients must be to 41F within 4 hours. Corrected During Inspection - Products were immediately discarded at time of 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Two containers of house made ricotta observed with a prep date of 8/27/25 inside walk in cooler and reach in cooler at front prep line. Hummus observed with a prep date of 8/20/25. Amatriciana sauce observed with a prep date of 8/27/25. Two containers of pork jus observed with a prep date of 8/27/25. All products have exceeded the 7 day shelf life. 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 at time of inspection.
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 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles were not properly labeled. Working containers of toxic materialsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles were not properly labeled. Working containers of toxic materials; such as cleaners and sanitizers; shall be properly labeled. Corrected During Inspection - PIC labeled products at time of inspection
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.
notedCode 3-501.15 Cooling Methods (Pf) Cooked chicken observed cooling in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Cooked chicken observed cooling in large; deep containers on the bottom shelf with lid tightly sealed. Cooling shall be accomplished by using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to facilitate heat transfer. Corrected During Inspection - Product was discarded at time of 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.
2-401.11; Core; An uncovered cup with ice water was stored over the prep sink. A covered cup of coffee was stored above food on the prep table. Employees may drink from covered drink containers if the containers are handled to prevent contamination of hands; containers; and exposed food; equipment; utensils; linens; and single use articles. CDI-Discussed use of beverage containers in kitchen with PIC. Drinks were moved to lower shelves.
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; Observed employee put hands in garbage can; then move on to other duties without washing hands. Employee did not wash hands before donning gloves for food preparation. Hands must be washed: after touching body parts other than clean hands and arms; after using the toilet room; after handling animals; after coughing; sneezing; using tissues or tobacco; and after eating or drinking; after handling soiled equipment; as needed during food preparation to remove soil and cross-contamination when changing tasks; when switching between raw and ready to eat foods; before donning gloves for working with food; and after any activity that contaminates hands.
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.