minorCode Observation: Employee was eating his lunch on a prep table located beside the prep cooler where single service containers are stored and food is prepared. 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee was eating his lunch on a prep table located beside the prep cooler where single service containers are stored and food is prepared. 2-401.11 Eating; Drinking; or Using Tobacco (C) CDI: Employee relocated his food outside of the kitchen.
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: Single service bowl was being used as a scoop for the riceEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service bowl was being used as a scoop for the rice; it was being used multiple times. 4-502.13 Single Service and Single Use Articles-Use Limitations (A)SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. CDI: Single service container was discarded.
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.
notedCode Observation: Chicken was sitting on counter top cooling. It was at 85F. An active cooling method should be usedFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken was sitting on counter top cooling. It was at 85F. An active cooling method should be used; such as placing in cooler/freezer or ice bath. 3-501.15 Cooling Methods (Pf) CDI: Chicken was placed in freezer for rapid cooling.
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.
Observation: The ice scoop was stored with handle in ice. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI: Ice scoop was removed.
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.
notedCode Observation: Employee food and drink was being stored and consumed on prep station. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee food and drink was being stored and consumed on prep station. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee food and drink were relocated.
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: Ready to eat chicken that was thawed and placed in walk in cooler was not date marked. Cut veggies that had been prepared on 7-22-25 were in the walk in cooler and were not date marked. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Ready to eat chicken that was thawed and placed in walk in cooler was not date marked. Cut veggies that had been prepared on 7-22-25 were in the walk in cooler and were not date marked. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) CDI; Ready to eat foods were date marked.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken was alllowed to cool at room temp. Chicken was holding at 79F and 77F. Other chicken in the walk in cooler that was cooling was stored in large plastic containers that will not cool rapidly. 3-501.15 Cooling Methods (Pf) CDI: Chicken cooling at room temp was placed in the walk in cooler. Chicken in large containers was placed on sheet pan to allow more rapid cooling.
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 floor behind the air drying rack is no longer smooth and easily cleanable. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The floor behind the air drying rack is no longer smooth and easily cleanable. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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
Observation: Manager could not locate written procedures for employees to follow when responding to vomiting or iarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Foods in prep cooler #2 are holding above 41F. Examples: pork 51FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Foods in prep cooler #2 are holding above 41F. Examples: pork 51F; chicke 45F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Foods were removed from prep cooler #2 and placed in walk in.
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.
4-903.11 (A); Clean utensils and containers observed being stored above the prep sink used for raw meats. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 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.
5-205.11; Priority Foundation; Scrub pads and a wet rag observed at both handwashing sinks. Hand sinks shall be used for no other purpose than hand washing. CDI: Employee removed items.
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.
3-501.16(A)(1); Priority; Fried chicken bites observed sitting in the fryer basket between 98-110F. PIC stated that the order was cancelled and had been there for about 30 mins. Maintain TCS foods in hot holding at 135F or above. CDI- PIC opted to cool food item down under refrigeration.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 (B); Prescription medication observed sitting on the countertop next to the flip top cooler. Chopsticks also observed being stored among several bottles of vitamins and other personal medications. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- medication removed.
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.
3-302.12; Spices held along the cook line did not have labels. 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14; The facility has disabled two of their prep sinks; leaving only a 2-compartment prep sink to be used for all produce and raw meats. Unpackaged food shall be protected from contamination during preparation. A 2-compartment sink can not be used to prepare raw meat and raw produce. The risk for cross contamination is very high. Re-install the prep sinks.
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.
4-501.11; The facility has disabled two of their prep sinks; leaving only a 2-compartment prep sink to be used for all produce and raw meats ( broccoli; mushrooms; onions; raw chicken; raw steak; raw shrimp; etc.). Maintain equipment in good repair. Re-install the prep sinks. 4-101.19; Cardboard observed lining the spice cart. 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.
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(C ); The shelving in the dry storage area is coated in dust and in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Employee personal items observed commingled with items used for the restaurant in the front service area. Designate and use an area for the orderly storage of employees' clothing and possessions.
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.
5-205.11; Priority Foundation; One utensil found stored in the hand sink. Hand sinks shall be used for no other purpose than hand washing. CDI: Employee moved utensil without inspector prompting.
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.
3-501.13 ; Priority Foundation; Frozen shrimp found thawing in standing water at a prep sink. Thawing shall be accomplished under running water at 70F or below. CDI: Employee moved container of shrimp to 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.