notedCode 3-302.14 Protection from Unapproved Additives (P) Facility has purchased Kewda Water (Iris Water) for testing new menu itemsOther
Official wording
Food additives: approved & properly used
Inspector’s notes
3-302.14 Protection from Unapproved Additives (P) Facility has purchased Kewda Water (Iris Water) for testing new menu items; not currently served to customers. Bottles were unopened and had not yet been used. Iris water is not an approved food additive and is only approved for external use only. CDI: Iris water was removed from facility by PIC. REHS provided guidance on determining approved food additives and ingredients. Zero-points deducted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 Thawing (Pf) Curry was thawing outside of refrigeration on prep table. Temperature controlled for safety foods shall be thawed under refrigeration that maintains food at 41F or less. CDI: Curry moved to walk in cooler.
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 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Plastic container is being used as a scooping utensil and stored within rice warmer. Use scoop with handle or store plastic container outside of warmer. Ensure that container is washed; rinsed; and sanitized every four 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.
2-103.11 (A) - (P) (Pf) PIC is not monitoring cooling; cold holding temperatures; and time as a public health control usage during facility operations. A person in charge shall ensure employees are using proper cooling methods for foods that are not for consumption within four hours and are maintaining temperatures of food during cold holding. CDI: Educational moment.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Multiple containers of food in lower make-line cooler; walk-in cooler; dry storage areas; and reach-in cooler were not covered. CDI: Lids and coverings were added. Repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of pink and black residues along interior guard. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine.
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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F (P) Large container of biryani was prepared at 7 AM and left outside of refrigeration for over 6 hours at 72-80F. Biryani must either completely cool to 41F within 6 hours and to 70F within 2 hours of preparation; following approved cooling methods (placing biryani in cooler); or be placed into hot holding. Usage of time as a public health control would not be appropriate for food prepared at 7 AM due to store service hours beginning at 11 AM. CDI: Biryani was voluntarily discarded by PIC.
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 3-501.16 (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) Container of eggs; raita; and curry in the biryani prep cooler had temperature ranges above 41F. Eight bulk boxes of raw chicken had temperature ranges above 41F due to being maintained outside of temperature control. Four containers of cream had temperature ranges above 41F due to being maintained outside of temperature control. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Biryani cooler was adjusted to hold at a lower temperature and employees were educated to keep flip-top lid down when not in use and to avoid stacking foods beyond fill line. Chicken and cream were placed into walk-in cooler and prep coolers; respectively. Avoid taking out more boxes and containers of food than are necessary for food preparation. Repeat violation.
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) Container of cooked vegetables; yoghurt sauce; chicken; paneer; cooked eggs; raita; cooked pickled vegetables; cream; and curry were not labeled with the dates of preparation. Food employee was observed adding date marking stickers to multiple food items within walk-in cooler for 12/1 halfway through inspection. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Date labels were added for food that PIC was certain of date of preparation. Container of cream was voluntarily discarded as date of opening was uncertain.
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 3-501.19 Time as a Public Health Control (Pf) BiryaniOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Biryani; chicken 65; paneer; and cooked vegetables; maintained on time as a public health control; were not labeled with the time of temperature removal. When using time a public health control; 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. CDI: Labels were added by PIC. All food without time labels will require discard during next inspection. Repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling Methods (Pf) Sheet pans of cooked chicken and cooked cauliflower were cooling outside of refrigeration at 74F. Food shall be cooled using shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Sheet pans of cooked chicken and cooked cauliflower were cooling outside of refrigeration at 74F. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Food was moved to walk-in cooler to complete cooling. PIC stated that the food was prepared 45 minutes prior to inspection start.
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 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Multiple containers of dry goods (spices; flour; nuts; etc.) were not labeled with the names of the products. Ensure all working containers of food are labeled.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Two containers of spices were stored directly on the floor within the dry storage area. Multiple boxes of chicken were stored on the floor within walk-in cooler. Multiple containers of chopped vegetables were stored on the floor throughout kitchen. Food shall be protected from contamination by storing food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Two containers of spices were stored directly on the floor within the dry storage area. Multiple boxes of chicken were stored on the floor within walk-in cooler. Multiple containers of chopped vegetables were stored on the floor throughout kitchen. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Ensure that food is kept at least 6 inches above the floor. Repeat violation.
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 2-402.11 Effectiveness - Hair Restraints (C) Multiple kitchen staff did not have hair nets or hats at beginning of inspection. Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Multiple kitchen staff did not have hair nets or hats at beginning of inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; and utensils. CDI: Employees donned hats and hairnets at REHS direction.
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 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Plastic container is being used as a scooping utensil and stored within rice warmer. Use scoop with handle or store plastic container outside of warmer. Ensure that container is washed; rinsed; and sanitized every four 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry containers before stacking. Repeat violation.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers had food contact sides upwards in kitchen area. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. Keep single-service containers inverted or under protective coverings.
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.
4-205.10 Food Equipment; Certification and Classification (C) Chest freezers are labeled for household use only. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Ensure that freezers are replaced with ANSI-approved equipment. Repeat violation. 4-501.11 Maintain equipment in good repair. Two prep coolers were leaking and had water pooling in the bottom shelving. Repair coolers.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors throughout kitchen were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat violation.
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.
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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 stored above ready-to-eat foods within walk-in cooler. Raw shrimp was stored above ready-to-eat foods within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged by PIC. Ensure that food is stored according to storage order chart. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Multiple containers of food in lower make-line cooler; walk-in cooler; dry storage areas; and reach-in cooler were not covered. Lids and coverings were added; except within walk-in cooler to allow rapid cooling of all foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of biryani and container of white rice were maintained below 135F within hot box due to long delay in placing them within the hot box after preparation. Temperature controlled for safety foods shall be maintained at 135F or above when held hot. CDI: Food was sent to be reheated. Ensure that foods are placed into hot box sooner after preparation.
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 3-501.16 (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) Food items in walk-in cooler had temperature ranges above 41F due to door not being fully shut for prolonged period. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Door was shut and food allowed to cool down to 41F. Ensure door kept closed. Walk-in cooler was adjusted down in temperature to help maintain foods at 41F or below during service and PIC stated that a repair technician was called to evaluate unit. Repeat violation.
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 3-501.19 Time as a Public Health Control (Pf) Large container of biryani was not labeled with the time of temperature removal. When using time a public health controlOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Large container of biryani was not labeled with the time of temperature removal. When using time a public health control; 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. CDI: PIC added label for 10:30 AM. Ensure that labels are always added when removed from temperature control. Zero-points deducted due to labels being present on all other food items (chicken; raita; cooked cauliflower).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Large container of biryani was being portioned into a container on top of a trash can within the kitchen. Two containers of spices were stored directly on the floor within the dry storage area. Food shall be protected from contamination by storing food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Large container of biryani was being portioned into a container on top of a trash can within the kitchen. Two containers of spices were stored directly on the floor within the dry storage area. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Containers were moved off from trash and floor.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry containers before stacking. Repeat violation.
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.
4-205.10 Food Equipment; Certification and Classification (C) Chest freezers are labeled for household use only. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Ensure that freezers are replaced with ANSI-approved equipment.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors throughout kitchen were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat violation.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of pink residues along interior guard. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine.
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) Food items in walk-in cooler had temperature ranges above 41F due to door not being fully shut for prolonged period. Paneer and cooked vegetables on make-line had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Door was shut and food allowed to cool down to 41F. Paneer and cooked vegetables were portioned into multiple containers and allowed to cool to 41F in lower cooler. Ensure door kept closed. Repeat; Full-points deducted.
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); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry containers before stacking.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers had food contact sides upwards in kitchen area. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. CDI: PIC Inverted to-go containers.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Blower vents near dish machine and along make-line had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Person in charge (PIC) Certified Food Protection Manager certification expired on 01/30/2024. A certified food protection manager shall be present during all hours of food preparation or service. Renew Certified Food Protection Manager certification. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-302.11; Core; Food in prep coolers and dry storage area did not have lids. Cross-contamination of food shall be prevented by storing the food in covered containers. Ensure lids are kept on containers.
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; Food items in walk-in cooler had temperature ranges above 41F due to door not being fully shut for prolonged period. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Door was shut and food allowed to cool down to 41F. Ensure door kept closed.
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; Raita in flip top and reach in cooler was labeled with incorrect date. Temperature controlled for safety foods shall be labeled with date of preparation and discarded within 7 days. CDI: Label was updated for 7/8/2024.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottle of unknown substance was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI: Label added by PIC.
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.
3-501.13 ; Priority Foundation; Curry was thawing outside of refrigeration on prep table. Temperature controlled for safety foods shall be thawed under refrigeration that maintains food at 41F or less. CDI: Curry moved to walk in cooler.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; To-go containers had food contact sides upwards in kitchen area. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. CDI: PIC Inverted to-go containers.
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; Prep unit is leaking water at bottom of cooler shelf and onto floor. Gaskets on prep cooler were torn. Equipment shall be maintained in a state of good repair. Repair unit. Replace damaged gaskets.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Person in charge (PIC) Certified Food Protection Manager certification expired on 01/30/2024. A certified food protection manager shall be present during all hours of food preparation or service. Renew Certified Food Protection Manager certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-602.11; Core; Observed that ice machine has considerable dark residue inside. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine.
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; In walk-in cooler found three plastic containers of raw chicken that were above 41F; see chart above. Also; in tall refrigerator found two TCS foods that were above 41F; see chart above. TCS foods (time/temperature control for safety food) shall be cold held at 41F or below. CDI - PIC voluntarily discarded foods above 45F and moved raw chicken to smaller metal containers.
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); (B) and (D); Core; Observed several metal pans stacked together while still wet in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
4-101.19; Core; Observed aluminum foil spread on the shelving in clean dishes area and dry storage. Nonfood-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. Remove aluminum foil. ; 4-501.11; Core; Prep unit is leaking water at bottom of cooler shelf and onto floor. Observed torn gaskets on reach-in coolers and rusty shelving in the walk-in cooler. Equipment shall be maintained in a state of good repair. Repair unit. Replace rusty shelving; and damaged gaskets.
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; Observed that cleaning of the equipment in the kitchen improved ;however; ceilings of all microwaves have considerable food debris accumulation. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean microwaves; only half credit taken.
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.
5-205.15; Core; Observed that the handwashing sink near cook line is leaking water on the floor. A plumbing system shall be maintained in good repair. Repair leaking handwashing sink.
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.
6-501.12; Core; Cleaning in the facility improve; however; area under the deep fryer needs more attention (grease; food debris buildup). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
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.
4-602.11; Core; Observed that ice machine has some dark residue inside. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine.
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.
3-302.12; Core; Spices in containers in a dry storage were not labeled with the name of the product. Flour stored in a container labeled as sugar; and sugar's container not labeled at all. Food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label all containers.
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
6-501.111; Core; When EC opened chest freezer observed several baby cockroaches on the frame of the freezer. The premises shall be maintained free of insects; rodents; and other pests. CDI - The owner called pest control.
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.
4-903.11(A); (B) and (D); Core; Observed several metal and plastic containers stacked together while still wet in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; To-go containers had food contact sides upwards in kitchen area. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. CDI - PIC Inverted to-go containers.
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.
4-501.12; Core; Observed multiple small cutting boards with deep cuts and severe 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 capable of being resurfaced. Replace/resurface cutting boards. ; 4-501.11; Core; Observed several torn gaskets on reach-in coolers and rusty shelving. Equipment shall be maintained in a state of good repair. Repair/replace the above items.
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; Equipment in the kitchen need thorough cleaning: sides and door frames of chest freezer; gaskets and handles of the reach-in coolers; shelving in clean dishes area and in walk-in cooler; ceilings of all microwaves; storage area shelving etc. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean these areas more often.
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.
6-501.12; Core; Floors; walls (especially in the corners and behind the equipment) throughout facility have built up oil residue. Soap and paper towels dispensers at the handwashing sink in the kitchen; have residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more often.
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
6-403.11; Core; Found cellphone stored on top of chest freezer. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service and single-use articles can not occur. CDI - PIC moved the item to designated area.
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.