notedCode 6-301.12 Hand Drying Provision (Pf) Towels not dispensing at both kitchen handwash sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towelsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) Towels not dispensing at both kitchen handwash sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Roll of towels placed at time of inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty shelving in walk in cooler. Walk in cooler gasket torn. Equipment shall be kept in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11(C) Wire shelving needs cleaning. Non-food contact services shall be clean to sight and touch.
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 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front hand sink in server station used to stored pitchers. CDI by removing pitchers from handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in server area with no hand cleanser available. CDI by placing bottle soap at handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed front handisnk no paper towels available. CDI by placing paper towels at handsink
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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf container of cooked gyroFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf container of cooked gyro; and heavy creamer in the prep unit did not have a date of open or date of discard. Corrected during inspection by labeling both item with date of open.
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 6-501.111 Controlling Pests (C) Roach activity was noted at the time of the inspection around electrical sockets and dish machine. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Roach activity was noted at the time of the inspection around electrical sockets and dish machine. The premises shall be maintained free of insects; rodents; and other pests. Repeat
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on preparation table that was visibly wet. CDI by discarding wiping cloth
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 3-304.12 (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. Observed bowl being used as scoop on hot holding machine. CDI by switching bowl to scoop with handle
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) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. observed cleaned skewers being stored in a large pot on the floor.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf. Observed multiple skewer handles cracked and missing screw to hold them in place.
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
4-501.14; Core; Outside of dish machine and drainboard needs to be cleaned. Dish racks that hold dishes that are sent through dish machine are worn and need to be replaced. A Warewashing machine; the compartments of sinks; basins; drainboards or other receptacles used for washing and rinsing equipment or utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination of equipment and utensils. Clean these areas more frequently. 4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf)
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 Light Bulbs; Protective Shielding (C) Several light fixtures have missing or broken light shields; therefore lights are not shatterproof. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. owner stated he ordered multiple LED sets
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 6-501.111 Controlling Pests (C) Roach activity was noted at the time of the inspection. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Roach activity was noted at the time of the inspection. The premises shall be maintained free of insects; rodents; and other pests. 6-202.13 Insect Control Devices; Design and Installation (C) Fly zapper was installed above handwashing sink in back area; which was directly above the dough mixer.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Light Bulbs; Protective Shielding (C) Several light fixtures have missing or broken light shields; therefore lights are not shatterproof. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.
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 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - PIC arrived during inspection
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 3-301.11 Preventing Contamination from Hands (P) Employee observed handling ready to eat bread with bare hands. Employees may not contact exposedEmployee 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 Preventing Contamination from Hands (P) Employee observed handling ready to eat bread with bare hands. Employees may not contact exposed; ready to eat foods with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; or single-use gloves. Inspector brought this to the attention of the person in charge immediately and employee donned another glove to proceed back to food preparation. Corrected During Inspection - Inspector provided education to employee at time of inspection. Employee did use tongs to place bread in oven and to take bread out; but touched the bread in the process of slicing and placing into basket. Discussed proper utensil use or glove use to ensure a barrier is provided between hands and RTE foods.
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 3-403.11 Reheating for Hot Holding (P) Rice observed in rice warmer at 84 F at 12:00pm. Rice was then observed at 95 F after one hour and fourty five minutes (12:15pm) of attempting to reheat this product inside the rice warmer. PIC stated this item was placed into the rice warmer at 10:30am to reheat after cooling overnight in the walk in coolerFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Rice observed in rice warmer at 84 F at 12:00pm. Rice was then observed at 95 F after one hour and fourty five minutes (12:15pm) of attempting to reheat this product inside the rice warmer. PIC stated this item was placed into the rice warmer at 10:30am to reheat after cooling overnight in the walk in cooler; therefore this product needed to reach 165 F by 12:30pm. Foods that have been previously cooked; then cooled on site shall be reheated to 165F within 2 hours for hot holding. Corrected During Inspection - PIC immediately removed this item to reheat the product on the stove top to 165 F in the remaining time left to reheat properly. Facility will reheat this item quickly on the stovetop instead of utilizing the rice warmer moving forward.
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
7-102.11 Common Name - Working Containers (Pf) One chemical spray bottle was observed without a labeled above the mop sink. Working containers of poisonous or toxic materials shall be properly labeled to identify the contents of the container. Corrected During Inspection - PIC labeled this product at the time of inspection.
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 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); Hummus was stored under raw red meat. Ready to eat foods must be stored away from raw meats. CDI-Hummus was moved to veggie/ready to eat shelves. Reviewed refrigerator storage chart with employees and PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-903.11(C ) Single use clamshell trays were soiled on the shelf next to the grill line. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Recommend storing these items in the packagingEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Single use clamshell trays were soiled on the shelf next to the grill line. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Recommend storing these items in the packaging; and only touching container as needed. CDI-Packages were voluntarily discarded.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3-302.11; Priority; Raw chicken was stored inside a container of raw calimari. Raw repackaged chicken was stored intermingled with lamb and other meats in the reach in freezer. Raw meats shall be stored according to final cook temperatures. CDI-Food was rearranged. Food storage chart provided and reviewed.
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
7-206.11; Priority; Several containers of Raid household pest control spray bottles were stored above the mop sink. House hold pesticides are not approved to be in use in a commercial kitchen. CDI-Pesticides were voluntarily discarded.
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.
3-302.11; Priority; Raw chicken in bag in walk-in cooler over lamb and beef. Raw chicken re-packaged in reach-in freezer on top shelf with gyro meat; cooked shrimp and other foods on shelves below. Raw chicken items moved to the bottom during inspection. Ensure raw chicken is always on the bottom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Dish machine sanitizer at 0-10ppm during check of chemicals. A chemical sanitizer used in chemical or mechanical operation shall be at correct contact times and concentration according to manufactures label use instructions. Machine was not in use during inspection. Machine was emptied; refilled; sanitizer was primed. ; and more solution added to bottle during inspection. Solution shall be 50-200ppm.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Three spray containers of RAID pest spray on shelf with bagged onions. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils and single-service items. Pest spray removed during inspection. ; 7-206.11; Priority; RAID spray not approved for commercial use. Facility has pest control company coming twice a month. Remove pesticides from facility. Manager removed the sprays during inspection.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; One light shield missing over shelf near dish machine and light bulbs are not shatter-resistant. Light bulbs shall be shielded; coated or otherwise shatter-resistant in areas where there is exposed food; clean utensils and linens or single-use items. Replace cover on light shield. Manager showed repairman conversation to repair lights; manager wants to replace with different bulbs. No points deducted.
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.
3-302.12; Core; Container of sugar and large flour bin without labels on the containers. Food that can be readily and unmistakable recognized such as dry pasta; working containers holding food or food ingredients that are removed from the original packaging shall be identified with the common name of the food. Label bins.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; One light shield missing over shelf near dish machine and light bulbs are not shatter-resistant. Light bulbs shall be shielded; coated or otherwise shatter-resistant in areas where there is exposed food; clean utensils and linens or single-use items. Replace cover on light shield.
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.