3-304.12 (B); Core; A portion cup was found in the oreo crumbles. FOOD preparation and dispensing UTENSILS shall be stored in non-TCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods. CDI- Portion cup 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.
4-601.11(C); Core; The fan guards in the walk-in cooler have a build up of debris; a stack of inverted to-go trays has onion skin debris on the side; and the gray sugar containers have grit and debris in them. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean these items more frequently. *Points not increased due to these being different violations under the same code.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11; Priority Foundation; There was ice in the handwashing sink between the cookline and dish area. Handwashing sinks shall only be used for handwashing. CDI- PIC educated employees and sink was cleaned.
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.
notedCode 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; Salsa (45F); Sliced tomatoes (44-45F); sliced tomatoes (44-45F); and sour cream (43-47F) in the top section of the entree cooler and mashed potatoes (44-45F) in the bottom section that is in the rear corner of the cookline are not holding at 41F or below. TCS foods being held cold shall be maintained at 41F or below. CDI - Foods were 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.
3-304.14(B); Core; Wiping cloths were stored in DDBSA sanitizer that had a concentration of 848ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in properly concentrated sanitizer and laundered daily. CDI- The sanitizer was diluted until it tested between 272 - 700 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11; Core; The walk-in freezer is maintaining an ambient air temperature of 35-36F and the walk-in cooler is maintaining an ambient air temperature of 32-33F. Maintain equipment in good repair. *The walk-in freezer was being serviced upon inspector's arrival; the walk-in cooler could not be repaired on today; it will be repaired in the near future when parts are replaced.
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 ); Core; Behind and beside the microwaves at the cookline need wiping down and the stackable freezer at the weekend cookline has crumbs at the bottom. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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.
5-501.114; Core; The drain plug is missing from the trash dumpster. Drains in dumpsters and waste containers shall have drain plugs in place. Request a drain plug from your waste management company.
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.
notedCode 3-301.11(B) Observed employee with bare hands adjust cooked/heated ham onto a plateEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) Observed employee with bare hands adjust cooked/heated ham onto a plate; later using bare hands he moved bacon on a plate to fit another food item onto the customers plate. Another employee used bare hands to place bread into the toaster. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. Ham was continued to be heated to at least 165F. Bacon and bread were discarded. CDI
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.
4-501.114 P; Chlorine sanitizer at the dish machine is 25 ppm. Chlorine sanitizer shall be 50ppm to 200 ppm. Until unit is adjusted/corrected; items have to be sanitized in the three compartment sink with quat sanitizer. VR due by 11/14/25
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) (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) Cooked hashbrowns at 89F in pass through window on tray. Employee and PIC state that the tray of cooked potatoes does not sit there more than 1 hr but an official time control policy is not in place. Food shall be 135F or higher. Options are to cook to order; maintain 135F or higher after cooking/heating or develop a time control policy for this procedure and meet labelling requirements. Food was reheated and served within 20 minutes.
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.
criticalCode 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 in the back flip top unit at the end of the makeline up to 49F. Tomato at 47F; cheese at 49F; Turkey in the cabinet at 47F; and mashed potatoes in the cabinet 43-45F. The ambient air in the cabinet of this unit was at 43F and unit adjusted during inspection. Monitor this unit and service as necessary prior to placing food in the unit that requires refrigeration. Pooled eggs in cold well at 49F. Food shall be 41F or less. Foods mentioned above were discarded; other nonTCS foods remain in unit. Pooled eggs were discarded and frozen portions of egg are being used to aid in temperature maintenance. PIC stated that the units are known to not be working correctly and someone is scheduled to service the units today.
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 Gallon of milk opened and lacking a date. PIC states it takes 1 day to a day and a half on average to use the milk. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No points deducted due to overall good date marking practices. Milk was labelled during inspection. Continue to place a date on the milk once it is opened since it is held more than 24 hrs. CDI Currently dates for food in flip top unit are stickers on the flip top. Labelling individual pans is best practice for the date to follow the food.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 7-201.11 Spray bottle of sink and surface sanitizer stored above unwrapped single service items in the kiosk/wait staff areas. Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Spray bottle of sink and surface sanitizer stored above unwrapped single service items in the kiosk/wait staff areas. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Bottles labelled during inspection and relocated to not be above food items. CDI
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
notedCode 2-303.11 Prohibition - Jewelry (C) Employee on cook line wearing a watch. Except for a plain ring such as a wedding bandEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C) Employee on cook line wearing a watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Only a plan wedding band is allowed; no other rings or items on hands/arms/wrists.
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.
3-304.12 (F) Water for in use utensils exceeding 135F but had a lot of food debris accumulation in it. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. PIC returned utensils and container to the dish area. CDI
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.