majorCode Observation: The hot water final rinse on the ht dish machine was unable to achieve a utensil surface temperature of 160F during the wash cycleCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The hot water final rinse on the ht dish machine was unable to achieve a utensil surface temperature of 160F during the wash cycle; Staff were directed to place utensils in the dish sink for manual sanitizing; CDI: Dishes being manually sanitized. 4-703.11 Hot Water and Chemical - Methods (P) (B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Observation: The interior section(s) of the ice machines are accumulated with debris. Verification by 8/21/26 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) (A) Equipment food contact surfaces and utensils 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.
notedCode Observation: Flies observed throughout facility today during inspectionPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Flies observed throughout facility today during inspection; Ensure that air curtain at rear entrance door is in oworking condition and may need to implement other measures to control flies. 6-501.111 Controlling Pests (C) The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control (D) Eliminating harborage conditions.
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.
Observation: Clean equipment and utensils are not being air dried after washing; Bowls; equipment were stacked while still wet on metro shelf in dish area; 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
Observation: The chef drawer refrigerator on the cook line has gaskets in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ensure that all equipment is maintained 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.
notedCode Observation: The wash solution when tested was 129FCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The wash solution when tested was 129F; Ensure that the warewash machine is reaching minimum wash temperature. Verification by 8/21/26. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: Pf (1) For a stationary rack; single temperature machine; 165 F; (2) For a stationary rack; dual temperature machine; 150 F; (3) For a single tank; conveyor; dual temperature machine; 160 F; or (4) For a multitank; conveyor; multitemperature machine; 150 F.
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 Observation: The ceiling tiles leading form the ventilation hood to the rear door entrance are coated with grease/vapor buildupCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ceiling tiles leading form the ventilation hood to the rear door entrance are coated with grease/vapor buildup; 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation:Chicken leg quarters (117FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation:Chicken leg quarters (117F; 123F) held in the alto sham not holding 135F or higher. CDI: These foods were discarded during inspection as a corrective action. The gasket on the hh cabinet was replaced; however chicken is not able be held on sheet pan at required temperature; Hold chicken leg quarters covered to ensure heat is retained. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above.
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); Cooked chicken (53F; 54F); soft cheese (56F) found on salad drawer prep refrigerator above 41F; Crabmeat (58F); raw fish (54F) in chef drawer system holding above 41F; Cole slaw (53F); risotto mix (56F) on the lower drawer system of cook line unable to maintain 41F or below; Discontinue using equipment unless able to maintain 41F or below; CDI: Foods were voluntarily discarded during inspection; Raw chicken; raw fish had been prepped within previous hour and were moved to ice bath set up; Remaining deli ham/cheese moved to another refrigerator to maintain temperature. Follow up for corrective action ongoing by 4/24/26.
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.
majorCode Observation: TPHC sushi rice which contained a label was still being used after expiration time had passed by 3 hoursOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: TPHC sushi rice which contained a label was still being used after expiration time had passed by 3 hours; The label was for discard by 1230PM and had been produced at 830AM; Rice was discarded and a new batch of sushi rice was produced as a corrective action. Verification for follow up to process corrective action by 4/24/26 3-501.19 Time as a Public Health Control (P) (Pf) (B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The working containers (spray bottles) of chemicals were not labeled with the chemical contentsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: The working containers (spray bottles) of chemicals were not labeled with the chemical contents; CDI: Bottles were labeled as a corrective action during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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 Observation: Sheet panned potatoes being stored in prep rack directly on floor under the wash drain board of the dish sinkContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Sheet panned potatoes being stored in prep rack directly on floor under the wash drain board of the dish sink; CDI: Potato rack was moved to storage rack 6 inches off of floor and from under the dish sink staging area. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. 3-305.12 Food Storage; Prohibited Areas (C) Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of 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.
notedCode Observation: In use knives at cook line stored in container of water at room temperature. In use utensils cannot be stored in standing water OR sanitizer between use. CDI: In use utensils removed from sanitizer/standing water and sent to dish to be cleaned during inspection. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use knives at cook line stored in container of water at room temperature. In use utensils cannot be stored in standing water OR sanitizer between use. CDI: In use utensils removed from sanitizer/standing water and sent to dish to be cleaned during inspection. 3-304.12 In-Use Utensils; Between-Use Storage (C) In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F.
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.
Observation: Clean equipment and utensils ar enot being air dried after washing; Bins were stacked while still wet on metro shelf in dish area; 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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.
Observation: The chef drawer refrigerator; salad prep refrigerator and the cook line 3 drawer refrigerator are unable to maintain cold holding temperature of 41F or below; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ensure that all equipment is maintained in good repair. Observation: The thermometer on the chef drawer refrigerator no longer functioning; the plastic interior lettuce spinner is peeling on the edges of the container; 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils in good repair. (C ) Maintain air thermometers in good repair and accurate. Observation The cutting boards observed at the prep sink and the dish sink were heavily scored and stained; Ensure that there is a cleaning system in place for cutting boards between use and replace/resurface cutting boards when can no longer be resurfaced. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 Observation: The dish sink in the prep room has debris accumulation and is not be cleaned as required in rotation of once every 24 hours. 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The dish sink in the prep room has debris accumulation and is not be cleaned as required in rotation of once every 24 hours. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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 Observation: The non-food contact surfaces of the following areas observed accumulated with debris and unclean: Metro shelving for dry ingredientsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The non-food contact surfaces of the following areas observed accumulated with debris and unclean: Metro shelving for dry ingredients; dry ingredient bins at prep rear/front areas; lower shleves of prep tablees/shelving areas; 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: A device for storing mops up to air dry is not available. Mops are being stored down in the utility sink. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: Tile wall shelf at the windo to walk in behind the dish sink is broken/poor repair - no longer cleanableCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: A device for storing mops up to air dry is not available. Mops are being stored down in the utility sink. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: Tile wall shelf at the windo to walk in behind the dish sink is broken/poor repair - no longer cleanable; Wall/floor under equipment on the cook line has debris accumulation. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
majorCode Observation: The hot water final rinse on the ht dish machine was unable to achieve a utensil surface temperature of 160F during hte wash cycleCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The hot water final rinse on the ht dish machine was unable to achieve a utensil surface temperature of 160F during hte wash cycle; Staff were directed to place utensils in the dish sink for manual sanitizing; CDI: EC technician arrived on site during inspection to repair the machine and was able to acheive a minimum rinse tmeperature of 160F on the final surface. 4-703.11 Hot Water and Chemical - Methods (P) (B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observation: The interior section(s) of the meat grinder; deli slicer guard; interior section of ice machine and ice well (front counter) had visible accumulation of debris. Verification for cleaning follow up by 2/26/26. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) (A) Equipment food contact surfaces and utensils 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.
notedCode Observation: Queso dip (123F) and chicken legs (119F) held in the alto sham not holding 135F or higher. CDI: These foods were reheated to 167FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Queso dip (123F) and chicken legs (119F) held in the alto sham not holding 135F or higher. CDI: These foods were reheated to 167F; 157F; 159F (*within 1 hr of set time) to be placed back into hh cabinet; Hot holding cabinet failing to hold due to missing gasket on the top of the door. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observation: Avacados were stored on the cook line with labels still affixed in prep for use. All labels shall be removed from vegetables and washed/rinsed prior to use. CDI: Labels on avocados removed for use and rinsed. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The gaskets observed on front Alto Sham; refrigerated drawers; prep refrigerator poor repair; Ensure that all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observation: The thermometer on the rear 4 drawer prep refrigerator and the wash tank thermometer on the ht dish machine is not longer functioning. Replace thermometers and ensure temperature monitoring is occurring to ensure limits are met. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C ) Maintain air thermometers in good repair and accurate.
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 Observation: The faucet handle (hot water) on the dish sink does not shut off hot water when turnedWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The faucet handle (hot water) on the dish sink does not shut off hot water when turned; Repair or replace faucet handle on dish sink 3rd basin. 5-205.15 Maintain a plumbing system in good repair.
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.
Observation: Hand observed unclean- Ensure that hand sinks are kept clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks clean.
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 Observation: The ceiling tiles leading form the ventilation hood to the rear door entrance are coated with grease/vapor buildupCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ceiling tiles leading form the ventilation hood to the rear door entrance are coated with grease/vapor buildup; Wall under/behind the warewash machine has accumulation of debris; Wall/floor under equipment on the cook line has debris accumulation. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: The ventilation over the open fire grill is insufficient to prevent accumulation on ceiling - Evaluate ventilation system for proper operation. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heatFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The ventilation over the open fire grill is insufficient to prevent accumulation on ceiling - Evaluate ventilation system for proper operation. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.
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.
Observation: The hand sink on the cook line had a bucket stored within disallowng handwashing. CDI: Bucket was removed from hand sink during inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
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 Observation: Queso dip (123F) and chicken legs (119F) held in the alto sham not holding 135F or higher. CDI: These foods were voluntarily discarded during inspection. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Queso dip (123F) and chicken legs (119F) held in the alto sham not holding 135F or higher. CDI: These foods were voluntarily discarded during inspection. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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.
Observation: Avacados were stored on the cook line with labels still affixed in prep for use. All labels shall be removed from vegetables and washed/rinsed prior to use. CDI: Labels on avacados removed for use. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: In use scoops stored in container of water at room temperature. Knives stored at sushi prep in standing water. In use utensils cannot be stored in standing water OR sanitizer between use. CDI: In use utenils removed from sanitizer/standing water and sent to dish to be cleaned during inspection. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use scoops stored in container of water at room temperature. Knives stored at sushi prep in standing water. In use utensils cannot be stored in standing water OR sanitizer between use. CDI: In use utenils removed from sanitizer/standing water and sent to dish to be cleaned during inspection. 3-304.12 In-Use Utensils; Between-Use Storage (C) In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F.
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.
Observation: The gaskets observed on front Alto Sham; refrigerated drawers; prep refrigerator poor repair; Ensure that all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)
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 Observation: The interior section of the ice machinesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The interior section of the ice machines; shelving units (cans); prep table (lower sections) have visible debris accumulation. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.
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 Observation: The AVB spigot at the mop sink is leaking around the cap on the device. Repair/replace the spigot at the mop sinkWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The AVB spigot at the mop sink is leaking around the cap on the device. Repair/replace the spigot at the mop sink; The drains on the dish sink are missing gaskets and cannot be filled when used. 5-205.15 Maintain a plumbing system in good repair.
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.
notedCode Observation: A device for storing mops up to air dry is not available. Mops are being stored down in the utility sink. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The ceiling tiles leading form the ventilation hood to the rear door entrance are coated with grease/vapor buildupCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: A device for storing mops up to air dry is not available. Mops are being stored down in the utility sink. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The ceiling tiles leading form the ventilation hood to the rear door entrance are coated with grease/vapor buildup; Wall under/behind the warewash machine has accumulation of debris; caulking around splah back in dish room (debris); Wall/floor under equipment on the cook line has debris accumulation. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: The ventilation over the open fire grill is insufficient to prevent accumulation on ceiling - Evaluate ventilation system for proper operation. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heatFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The ventilation over the open fire grill is insufficient to prevent accumulation on ceiling - Evaluate ventilation system for proper operation. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Walls and ceilings around clean dishes have dust residue and need to be cleaned. Physical facilities shall be maintained clean and free of residue and debris.
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) 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); Two cooler drawers were found holding potentially hazardous food above 41F (see temperature chart). Chicken and tomatoes were being stored too highly above their fill lines and were above 41F in flip top coolers. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to be cooled with ice bags before a 4 hour. EHS returning on 2/7/25 to ensure the coolers have been repaired.
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 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employee was observed preparing food while wearing a watch. Other than a plain wedding band; employees shall not wear jewelry on their wrists or fingers while preparing food.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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.
3-304.12; Core; Scoop being stored in a food container with no handle. If utensils are stored inside of food containers they shall have handles that are clearly above the food in order to prevent potential 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.
4-903.11(A); (B) and (D); Core; Clean food containers were being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.
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; Walk in cooler fans have dust buildup on their exteriors and need to be cleaned. Dishes being stored as clean were found with sticker residue on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
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 5-205.15 Maintain a plumbing system in good repair.Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Maintain a plumbing system in good repair.; Handwashing sink at the end of the cook line has a leak and needs to be repaired. Plumbing systems shall be maintained in a state of good repair. Repair leak as needed.
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.
3-302.11; Priority; Containers of tuna were being stored with containers of imitation crab in the sushi cooler. In order to prevent cross contamination; raw animal food shall be separated from ready to eat food. CDI- Food was rearranged. Deductions will be taken if this item is repeated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Observed black growth inside of soda nozzles. n equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Full deductions will be taken if this item is repeated.
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; Chicken being held too highly in a prep top unit was above 41F. Prep bottom cooler was holding no potentially hazardous food at 41F or below and several food items were out of temperature (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Feta cheese held in the cooler for over 4 hours was voluntarily discarded and all other potentially hazardous food was taken to the walk-in to be cooled. Establishment is not storing potentially hazardous food in in the cooler until it is adjusted.
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; Core; Several scoops stored inside of food containers were found with no handles. If utensils are stored inside of food containers they shall have handles that are clearly above the food in order to prevent potential 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.
4-903.11(A); (B) and (D); Core; Clean food containers were being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Walk in cooler fans have dust buildup on their exteriors and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
6-501.11; Core; Floor tiles on the cook line are damaged and need to be repaired/replaced. PHYSICAL FACILITIES shall be maintained 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.
2-401.11; Core;At the beginning of inspection; observed Bojangles cup stored on cutting board at food prep sink. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
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.
3-302.11; Priority; Observed tray uncovered cooked rotisserie chicken stored below container of raw chicken tenders. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core;Observed black growth inside ice machine chute and inside bottom tracks of ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.; Repeat; Corrected During Inspection; 4-601.11 (A); Priority Foundation; Observed black growth inside all food preparation sinks. Observed soiled in-use cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHs will return to verify.
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.
3-501.16(A)(1) ; Priority; Observed prime rib and chicken tenders holding below 135F TCS foods shall be held at 135F or greater. chicken discarded. Prime rib reheated to 165F.
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)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed TCS foods holding above 41F(see chart above). Observed reach in drawer 50F. Observed sushi makeline reading 61F. TCS foods shall be held at or below 41F. Items discarded. Manager called service repair for unit. EHS will verify unit repairs.
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; Observed no date marking for cooked pork; cooked ribs; veggie burgers and housemade pimento cheese.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item dated
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; Observed no time stamps for sushi rice; housemade ginger sauce and herb butter held at room temperature. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- item stamped.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Core; Observed thick ice inside walk in freezer around condenser system; ; covering delivery boxed food. Walk in freezer door cannot be effectively closed shut. Thick ice on floors is a safety hazard. Equipment shall be maintained in a state of good repair.; Repeat
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.