6-301.11; Priority Foundation; No soap was available at the cookline handwashing sink upon arrival. Handwashing cleanser shall be available at all handwashing sinks. CDI- soap replaced. Full points taken for repeat violations. 6-301.12; Priority Foundation; Cookline towel dispenser was inoperable upon arrival. Paper towels were stored near the sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- automatic towel dispenser was replaced during inspection. All other sinks have had their towel dispensers repaired since previous inspection. 5-205.11(A)(B); Priority Foundation; Observed an employee peeling hard boiled eggs in a handwashing sink upon arrival. Pot of eggs was in the basin of the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- employee was instructed to remove eggs and bring to food prep area. Handwashing sink education was provided.
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)(2) and (B); Priority; Multiple TCS foods holding above 41F in left side of makeline fliptop unit (see temp chart). Ambient temperature of this unit measured 48F. Milk was observed on the counter upon arrival and then placed in the glass door refrigerator by an employee. Milk measured 49F. TCS (Time/Temperature Control for Safety) foods shall be held at 41F or below in refrigeration unless active prep is occurring. CDI - foods moved to walk-in freezer to flash cool. Repair makeline unit so it is capable of holding ambient temperatures of 41F or below. Facility has plenty of other refrigeration. EHS to follow up on cooler repair.
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 (B); Core; Plastic bowls/containers used as scoops inside sugar. 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. Only use dispensing equipment with handles. CDI- bowls removed. 3-304.12 (F); Core; Cooking utensils were stored in a bucket of water at 90F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - water drained. Full point taken for repeat violations.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use plastic container (garlic clove container) is being re-used to store flour. Single-use articles may not be re-used. Discontinue reuse of these containers. Use only approved NSF storage containers for food storage. Full point taken for 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.
4-501.11; Core; Coated; metal wire shelving in the walk-in cooler is peeling and starting to rust. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. 4-501.12; Core; Cutting board on makeline is heavily scratched and stained. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10; Core; PIC has purchased Lowes Home Improvement brand storage containers for the storage of dry goods and ingredients. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program shall be used. Only use NSF or similar sanitation rated food storage 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 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; Shelving in the dry storage area has visible residue. Fan covers and shelving in the walk-in cooler are soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; dirt and other debris. Increase cleaning frequency. Full point taken for repeat violations.
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
6-202.11; Core; Fluorescent light bulbs throughout the kitchen are uncovered. Shield the lights or use shatter resistant bulbs in areas of exposed food; clean equipment; single-service articles and linens. Full point may be taken for repeat violations.
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.
2-301.15; Priority Foundation; Observed an employee washing hands in a food prep sink. Employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- educational moment with PIC. Sink was sanitized. 2-301.12; Priority; No soap was available at any of the handwashing sinks upon arrival. Therefore; hands are not being properly washed. Hands shall be washed using the following procedure: (1) Rinse under clean; running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms; finger tips; and areas between the fingers; (4) Thoroughly rinse under clean; running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using paper towels or a hand drying device. CDI- soap was replaced at all sinks.
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.
6-301.11; Priority Foundation; No soap was available at any of the handwashing sinks upon arrival. Multiple areas of food prep and warewashing were occurring. Handwashing cleanser shall be available at all handwashing sinks. CDI- soap replaced. 6-301.12; Priority Foundation; No paper towels were available at any of the kitchen handwashing sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Automatic towel dispensers were inoperable/ Verification required. Have towel dispensers fixed within 10 days.
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.
3-302.11; Core; Numerous dry ingredients are uncovered in dry storage. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Add lids or covers to all food containers. 3-302.11(A)(1); Priority; Observed raw chicken above cooked shrimp and corn in the reach-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- chicken moved to lower portion of cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; Observed goat in the reach-in cooler from last night at 64F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- goat voluntarily discarded.
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.
3-501.17; Priority Foundation; Cooked noodles from yesterday morning were observed without a prep date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- date known and affixed. 3-501.18; Priority; Ready-to-eat TCS foods shall be discarded if no date is present on the food. Discard the food requiring date labels once time/temperature window has expired; if it has not been labeled; or if the label is incorrect. CDI- prep date was known and affixed. Ensure proper date marking so time can be tracked. All other date marking observed compliant. Full points not taken.
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
3-501.15; Priority Foundation; Goat cooked last night did not cool quickly enough in the reach-in cooler. Food shall be cooled using rapid cooling equipment (walk-in cooler/freezer) or ice baths and left vented/uncovered during cooling. Food shall be in small portions to cool faster. CDI - goat voluntarily discarded.
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.
4-302.12; Priority Foundation; PIC could not locate their food thermometer. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Verification required. Obtain food thermometer within 10 days.
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.
3-302.12; Core; Numerous dry ingredients and spices taken from original packages were observed without labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Full points taken for repeat violations.
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; Numerous flies present in the kitchen; especially near back door. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures; use approved methods of pest control and keep exit doors closed when not receiving shipments of food/supplies.
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.
3-304.12 (C); Core; Knife observed stored in between prep unit fliptop covers. 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. CDI- knife was removed for cleaning. Full point taken for repeat violation. 3-304.12 (B); Core; Numerous plastic bowls/containers used as scoops inside dry ingredients like flour. 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. Only use dispensing equipment with handles. CDI- bowls removed 3-304.12 (F); Core; Cooking utensils were stored in a bucket of water at room temp. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - water drained.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use plastic containers (garlic clove containers) are being re-used to portion various dry ingredients. Single-use articles may not be re-used. Discontinue reuse of these containers. Use only approved NSF storage containers for food storage. Full point taken for 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.
4-501.11; Core; Coated; metal wire shelving in the walk-in cooler is peeling and starting to rust. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No test strips for bleach used in dish machine. Test strips shall be provided to ensure sanitizers are within the proper range (50-200 ppm for bleach). Verification required - obtain chlorine testing strips.
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 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; Shelving in the dry storage area has visible residue. Fan covers in the walk-in cooler are soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; dirt and other debris. Increase cleaning frequency. Full point taken for repeat violations.
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.
5-501.17; Core; No covered waste bin available in female restroom. Provide a covered waste bin in female restrooms.
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
6-501.110; Core; Employee cell phone and keys stored above the makeline. Cell phone observed on cutting board. Suitable facilities shall be provided for the orderly storage of employee possessions where contamination of facility food; equipment and single-use articles cannot occur. Items re-located to an appropriate area. 6-303.11; Core; Lighting in walk-in cooler is dim due to burnt out bulbs. Replace light bulbs to provide adequate lighting. 6-202.11; Core; Fluorescent light bulbs throughout the kitchen are uncovered. Shield the lights or use shatter resistant bulbs in areas of exposed food; clean equipment; single-service articles and linens.
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.
6-301.11; Priority Foundation; No soap available at prep area handwashing sink; only hand sanitizer. Handwashing soap shall be provided at each handwashing sink. Alcohol based hand sanitizers are not a substitute for soap. CDI- soap replaced.
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.
3-403.11 (A);(D); Priority; Rice reheating for 30 minutes in hot hold unit measured 106 - 120F. After 1 hour; rice observed only reaching 125 - 133F in hot hold unit. Peanut sauce in another hot hold unit only reached 96F after 1 hour. Sauce was 79 - 82F upon arrival. At this rate of heating; 165F will not be achieved within 2 hours. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. If microwave is used; ensure foods reach 165F in the microwave before placing in hot holding units. CDI- rice and sauce were sent to the stovetop for rapid reheating. Full points taken for repeat violations.
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.
3-501.16 (A)(2) and (B); Priority; TCS foods holding above 41F in small prep unit. Unit is not maintaining proper refrigeration. Refer to temperature chart above. A bowl of fried fish left on top of other foods under the fliptop lid all night was 49F. TCS (Time/Temperature Control for Safety) foods shall be held at 41F or below in refrigeration. CDI - all foods voluntarily discarded. Repair small prep unit if it is to be used for TCS food storage. Facility has plenty of other refrigeration. Do not store TCS foods above other food containers under fliptop unit as they do not stay cold.
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.
3-501.17; Priority Foundation; Numerous cooked TCS foods observed without prep dates from this weekend including lentils; spinach and goat. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- dates known and affixed. 3-501.18; Priority; Ready-to-eat TCS foods shall be discarded if no date is present on the food. Discard the food requiring date labels once time/temperature window has expired; if it has not been labeled; or if the label is incorrect. CDI- prep dates were known and affixed. Ensure proper date marking so time can be tracked.
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.
4-204.112 (B); Core; No working thermometer was available in small prep unit. Provide and position correctly an air thermometer in cold/hot holding equipment. 4-203.12 (B); Priority Foundation; Small dial thermometer in prep unit was broken and had to be discarded. Ambient air and water thermometers shall be accurate to +/- 3F No point taken. Provide an accurate ambient air thermometer in prep unit if used.
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.
3-302.12; Core; Numerous dry ingredients and spices taken from original packages were observed without labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Full points taken for repeat violations.
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.
3-304.12 (C); Core; Knives were observed stored in between prep unit and the counter. 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. CDI- knives were removed for cleaning. Full point taken for repeat violation. 3-304.12 (B); Core; Numerous plastic bowls/containers used as scoops inside dry ingredients like flour. 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. Only use dispensing equipment with handles. CDI- bowls removed 3-304.12 (F); Core; Utensils stored in water at room temp. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - water drained.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use plastic containers (tubs from yogurt) are being re-used to portion various dry ingredients. Single-use articles may not be re-used. Discontinue reuse of these containers. Use only approved NSF storage containers for food stroage. Full point taken for 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.
4-501.11; Core; Coated; metal wire shelving in the walk-in cooler is peeling and starting to rust. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. No point 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.
notedCode 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; Shelving in the equipment storage area has visible residue. A fan in the prep area has dust accumulation. Front sides of reach-in unit are soiled with residue build-up. The bottom of knife storage compartments are soiled (knives do not come into direct contact with this surface). Sprayer nozzle and handle at warewashing area is heavily soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; dirt and other debris. Increase cleaning frequency. Full point taken for repeat violations.
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; Walls and floors throughout kitchen soiled with food and debris. Pay particular attention to areas under equipment and warewashing sinks/dish machine. Wall behind dish machine appears soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. 6-501.11; Core; Cove tile is cracked and missing near cookline. Physical facilities shall be kept in good repair. Repair wall tile.
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; No paper towels available at the expo handwashing sink and the main cook line handwashing sink. All paper towel dispensers were inoperable. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI- paper towel dispensers were repaired and towels replaced. Full points taken for repeat violations. 5-205.11 (A); Priority Foundation; Electrical wires and charging cords were stored in the dining area handwashing sink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. This also poses a risk of electric shock. CDI- wires removed.
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.
3-403.11 (A);(D); Priority; Rice reheating for 2 hours only reached 138 - 150F. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. If microwave is used; ensure foods reach 165F in the microwave before placing in hot holding units. CDI- rice was voluntarily discarded.
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
7-202.12(A); Priority; Household Raid insecticide was observed on a lower shelf in the food prep area. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- Raid was removed from facility by owner to be brought home. 7-102.11; Priority Foundation; A white spray bottle of unknown cleaning chemical was observed without a label. Label all toxic material/chemicals taken from bulk supplies. CDI- product discarded. 7-201.11; Priority; Personal medication was observed stored above the food preparation area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- medication was 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; A bin of flour was observed without a label. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- flour labeled. Full points may be taken for repeat violations.
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; A small roach was observed crawling on a prep table. The premises shall be maintained free of insects; rodents; and other pests. Use approved pest control methods or consult with a licensed exterminator. CDI- roach was killed. This item was marked out on last inspection for flies in the kitchen. Full points may be taken for repeat violations.
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.
3-304.12 (C); Core; Knives were observed stored in between prep unit and the counter. 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. CDI- knives were removed for cleaning. Full point taken for 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use plastic containers (tubs from yogurt) are being re-used to portion various foods such as paneer. Single-use articles may not be re-used. Discontinue reuse of these containers. Full point taken for 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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Shelving in the walk-in cooler was observed soiled with fuzzy residue. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; dirt and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not 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.
6-301.12; Priority Foundation; The paper towel dispensers at the front area and in the expo area are functional; however; the paper towel dispensers on the cook line and near the dish machine remain inoperable. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. Paper towels are provided in these locations; but the dispensers need to be repaired. CDI - PIC to repair paper towel dispensers.; 6-301.11; Priority Foundation; The soap dispensers at the front area and in the expo area are functional; however; the soap dispensers on the cook line and near the dish area remain inoperable. Soap is provided in these locations; but the dispensers need to be repaired. CDI - PIC to repair soap dispensers.
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.
3-302.12; Core; Various spices and dry foods unlabeled. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label all spice/dry food 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; Flies present in the kitchen and dining area. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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.
3-304.12; Core; As mentioned below; single-use plastic bowls are used for portioning various dry foods and spices. Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination. Store with the handles up. Additionally; utensils stored in water on the stovetop holding at 95 F. If stored in water between uses; the water must maintain 135 F or above.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use plastic containers are being re-used to portion various foods. Single-use articles may not be re-used.; 4-903.11(A) and (C); Core; Single-use containers stored with the food contact surface exposed in the back storage area. Store inverted until use to prevent contamination.
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; The glass display cooler in the front area holding 45 F ambient. Equipment shall be in good repair and proper adjustment. Repair to hold at 41 F or below.
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; All prep cooler interiors (on the cook line) soiled with food splatter and debris. Walk-in cooler and walk-in freezer gaskets soiled with accumulation. Fans throughout kitchen soiled with dust and debris. Thorough cleaning is also needed of outside of flour and spice bins; and dry storage area shelving. Sides of cooking equipment encrusted with grease deposits. Surfaces of equipment shall be cleaned at a frequency necessary 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.
6-501.12; Core; Walls and floors throughout kitchen soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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.
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Person in charge does not have active managerial control of facility as indicated by critical violations and food safety risks observed throughout facility. Refer to violations below. CDI - Majority of violations corrected onsite. EHS will return to follow up on critical violations that were unable to be resolved.
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.
2-201.11 (A); (B); (C); and (E); Priority; No employee health policy available for review. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - Health policy provided. Print and have all employees review and sign.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-401.11; Core; Employee drinks stored in food prep areas. Store all employee beverages on the lowest possible; non-work surface to prevent contamination.
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.
6-301.12; Priority Foundation; No paper towels available at the expo handwashing sink and the main cook line handwashing sink. All paper towel dispensers remain inoperable. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. Repair paper towel dispensers. CDI - Towels provided for the cook line and expo handwashing sinks. PIC to repair paper towel dispensers.; 6-301.11; Priority Foundation; Soap provided at all handwashing sinks; however; all soap dispensers remain inoperable. CDI - PIC to repair soap dispensers.
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.
3-302.11; Core; Numerous foods uncovered in refrigeration. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Lids/plastic wrap added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Dish machine registered 0 ppm of sanitizer. Facility to use single-service dishes for customers. May wash; rinse; and sanitize metal containers and trays in the 3-compartment sink. Repair dish machine. VR - EHS will continue to follow up for progress of resolution.; 4-601.11 (A); Priority Foundation; The dicer and can opener blade stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
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; Numerous TCS foods holding above 41 F in different refrigeration units. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Foods either voluntarily discarded or moved to cool in the walk-in based on times prepared and temperatures observed.
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.
3-501.17; Priority Foundation; No date marking observed on any potentially hazardous foods. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. Foods prepared and subsequently frozen onsite shall be date marked (freeze date) and once placed in cold holding equipment they shall be date marked again (thaw date). This ensures they are not held past 7 days. VR - Improve date marking practices. EHS will return to verify date marking is being conducted.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Raw shell eggs stored at room temperature on the cook line. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Education provided and PIC emailed TPHC procedures for use; if raw shell eggs are to be held on time control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11; Priority; Ibuprofen stored in the dish area; vitamin tablets stored above food in dry storage; and insulin stored above facility food in the walk-in cooler. Employee medication shall be stored in areas where the contamination of food; food contact surfaces and clean equipment/linens is prevented. CDI - Medications re-located to appropriate areas.
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; Raw goat thawing on the floor in stagnant water. Food shall thaw safely under refrigeration; completely submerged under running water at 70 F or below with sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - Goat moved to the 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.
3-302.12; Core; Various spices and dry foods unlabeled. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label all spice/dry food 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; Flies present in the kitchen and dining area. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Multiple boxes of food stored on the floor in prep areas; the walk-in cooler and in the walk-in freezer. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination.
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.
3-304.12; Core; As mentioned below; single-use plastic bowls are used for portioning various dry foods and spices. Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination. Store with the handles up. Additionally; utensils stored in water on the stovetop holding at 101 F. If stored in water between uses; the water must maintain 135 F or above.
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.
4-904.11; Core; Utensils in the self-service area stored with the food-contact surface exposed. Store with the handles up (food-contact surface facing down) to prevent contamination of lip-contact surfaces.
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; Single-use containers stored with the food contact surface exposed in various areas. Store inverted until use to prevent contamination.; 4-502.13; Core; Single-use plastic containers are being re-used to portion various foods. Single-use articles may not be re-used.
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; Cutting boards throughout are heavily scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.; 4-501.11; Core; The glass reach-in cooler in the expo area holding 50 F ambient. Equipment shall be in good repair and proper adjustment. Repair to hold at 41 F or below.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - Bleach prepared at the 3-compartment sink.; 4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained.
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; All prep cooler interiors (on the cook line) soiled with food splatter and debris. Walk-in cooler shelving soiled with food and debris. Fans throughout kitchen soiled with dust and debris. Thorough cleaning is also needed of outside of flour and spice bins; and dry storage area shelving. Sides of cooking equipment encrusted with grease deposits. Surfaces of equipment shall be cleaned at a frequency necessary 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.
6-501.12; Core; Walls and floors throughout kitchen soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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
6-304.11; Core; The AC unit is broken. 90 F ambient registered using EHS's calibrated thermometer on the cook line. Rooms shall be kept free of excessive heat. Repair/replace AC unit.
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.