notedCode Observation: Flooring coating in the meat market is deterioratingCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Flooring coating in the meat market is deteriorating; Corrective action plan currently in place for repair (9/26) 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) PHYSICAL FACILITIES 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.
Observation: The beef burger shapers are in poor reapir/surface peeling. The grinding arm in the meat grinder has surface peeling. All utensils shall be kept in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils 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 catch basin on the meat packaging line (storage basin) has accumulation of meat residual/debris. Conveyor belt on the heat sealerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The catch basin on the meat packaging line (storage basin) has accumulation of meat residual/debris. Conveyor belt on the heat sealer; area of shelf in front of the heat sealer; handle son the display case has debris accumulation. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: The hose attached to the spigot on the dish sink doe snot have hose bibb vacuum breaker installed on the spigot ahead of the hose connection. Verification of installation of hose bibb by 4/30/26. 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The hose attached to the spigot on the dish sink doe snot have hose bibb vacuum breaker installed on the spigot ahead of the hose connection. Verification of installation of hose bibb by 4/30/26. 5-203.14 Backflow Prevention Device; When Required (P) A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: Toilet tissue was not available at the restroom - front of store. CDI: Tissue was provided in restroom during inspection for corrective action. 6-302.11 Toilet TissueCleaning and sanitizing
Observation: Toilet tissue was not available at the restroom - front of store. CDI: Tissue was provided in restroom during inspection for corrective action. 6-302.11 Toilet Tissue; Availability (Pf) Supply toilet tissue at each toilet.
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 caulking around the sinks does not meet the definition of smoothCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The caulking around the sinks does not meet the definition of smooth; sealed and easily cleanable. This has created areas of debris accumulation and is not cleanable. 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.
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 filet knives wer ebeing stored between the knife box and the wall in an unclean space. Discontinue storing any knives or other in use utensils considered to be unclean surface. CDI: Knives were removed to be cleaned. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: The filet knives wer ebeing stored between the knife box and the wall in an unclean space. Discontinue storing any knives or other in use utensils considered to be unclean surface. CDI: Knives were removed to be cleaned. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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: The beef burger shapers are in poor reapir/surface peeling. All utensils shall be kept in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils 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 catch basin on the meat packaging line (storage basin) has accumulation of meat residual/debris. CDI: Removed to washedCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The catch basin on the meat packaging line (storage basin) has accumulation of meat residual/debris. CDI: Removed to washed; rinsed and sanitized. Ensure that the catch basin is cleaned after each production. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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.
5-205.11 (A) PF; Handwashing sink was temporarily blocked by roller cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Roller cart was moved during the inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P); Spray bottle of sanitizer was being hung over a prep table. Poisonous or toxic materials shall be stored in areas where they cannot potentially contaminate food or clean equipment. CDI- Sanitizer relocated.
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.
4-501.12; Core; Cutting boards at the display cases have cuts/discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capableof being resurfaced.
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); Walk in cooler fans have dust 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; While the majority of shellstock tags were dated; two shellstock tags were found with no dates. After the lastshellstock is sold; the shellstock tag shall be dated on that day and retained for 90 days. CDI- PIC instructed employees to date tags.;Corrected During 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.
3-501.16 (A)(2) and (B); Priority; Chicken and salmon were found being stored aboive 41F in the grand and go coolers. These items werebeing stored too highly above other food items. Potentially hazardous food items being held cold shall remain at 41F or below. CDI- Chicken at50F was voluntarily discarded and salmon was taken back to the walk-in cooler to be cooled.; Corrected During 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.
4-501.12; Core; Cutting boards ny the display cases have deep cuts/discoloration. Surfaces such as cutting blocks and boards that are subjectto scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capableof being resurfaced.
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.
4-501.11; Core; Two sliding glass doors have broken handles; one door frame is off track and creating an opening where air can escape. 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.