3-304.12 (B); Core; A portion cup was stored in the rice. 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. CDI- Portion cup was removed and replaced with a ladle.
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; Two of the air curtain strips are torn at the bottom. All equipment shall be maintained in good repair. Replace torn strips. *No points taken due to all other equipment issues being brought into compliance since last inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; The high chairs need wiping down; the fan guards on the walk-in cooler evaporator have a buildup of dust; the vents over the rolling toaster oven have a buildup of dust and debris; water is at the bottom of the backline cooler; and cleaning is needed on the gaskets of the backline cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently. *Points not increased due to drastic improvement in 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110(B); Core; Employee purses and other belongings were stored above and with wrapped to-go cups; boxed sodas; and bottled waters Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- Employee items relocated to bottom shelves.
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; The soap dispenser at the handwashing sink at the end of the oven side prep line was empty. Soap shall be provided for handwashing at each handsink. CDI - Dispenser was refilled.
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.
4-501.114; Priority; The chlorine sanitizer at the dish machine tests at less than 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. A verification visit will be made no later than Thursday; December 18; 2025 to ensure dish machine is sanitizing at 50-200 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.
3-501.16(A)(1); Priority; Chicken noodle soup temped at 98F; bagged soups stacked on top of each other in hot well temped between 120-130F. TCS foods in hot holding shall be maintained at 135F or above. CDI- All soups removed and 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.
3-501.16(A)(2); Priority; Pasta salad (46F); potato salad(46F); cottage cheese (47F); boiled eggs (45F); and feta (44F) temped above 41F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Foods will be discarded and replaced every 4 hours until unit is serviced.
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; Portion cups/small cups were stored in the quinoa; rice; and au jus mix. 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. Ensure only multi-use utensils with handles are stored in food. 3-304.12 (D); Core; Sour cream was floating in the utensil container with running water. When running water is used for storing utensils for moist foods; the water velocity must be sufficient to flush particulates to the drain. CDI- Utensils/utensil water were replaced.
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; Undercounter reach-in cooler is missing a handle and there is a gash in the walk-in cooler door so foam is exposed in that area; the knob is missing from the steamer; and broken at one of the standing ovens; and one of the air curtains is torn at the bottom. All equipment 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.
4-602.13; Core; Detailed cleaning is needed throughout the kitchen area and back prep area - shelving; the insides of coolers; the outsides of equipment; the tracks on the display cooler; the insides of ovens; etc. needs wiping down. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently. *Points decreased due to improvement in cleaning in some areas.
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 recycling dumpster. Dumpsters with drains are required to have drain plugs. Have your landlord contact your waste management company for a drain plug. 5-501.111; Core; One of the lids on the garbage dumpster has a hole in it. Storage areas and dumpsters for waste shall be maintained in good repair.
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.
4-501.11; Core; Undercounter reach-in cooler is missing a handle so foam is exposed in that area; there is a gash in the walk-in cooler door so the insulation is exposed there as well. One of the microwaves is broken and not in use; another microwave needs the handle tightened. All equipment shall be maintained in good repair. ** Repeat of rule; but no points taken due to it being a different violation.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; Cleaning is needed on shelving over prep sinks; the insides of counter cooler; the vent covers on the beverage/ice dispensing machine in the dining area; and fan guards on the evaporator in the walk-in cooler . Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas 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 recycling dumpster. Dumpsters with drains are required to have drain plugs. Have your landlord contact your waste management company for a drain plug.
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.
6-501.12; Core; There is food debris on the floor of the walk-in cooler. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls; and ceilings on a frequent basis.
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)(2) and (B); Priority; Roasted corn (43F) and boiled eggs (44F-45F) in the cold well on the make line found holding above 41F. Small containers of half and half (63F) that state "keep refrigerated" observed on ice at the self service area but the quantity of ice was not sufficient enough to keep product at required temperature. TCS foods shall be maintained at 41F or less for cold holding. CDI- Roasted corn and boiled eggs were returned to the walk-in cooler to rapidly cool and were replaced with product that was holding below 41F. Small containers of half and half were voluntarily discarded. New product was placed in a container submerged properly in ice.
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.
4-501.11; Core; Undercounter reach-in cooler on the line is leaking water and collecting at the bottom interior of the unit. Equipment shall be maintained in a state of good repair and condition. Ensure the prep unit is repaired to function as intended.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; Cleaning is needed on shelving throughout the makeline. Interior of microwaves need more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Manager certification of person in charge recently expired on July 11; 2024. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Person in charge is a proctor for State Food Safety and agreed to get re-certified promptly. CDI- Emailed PIC a website link of current accredited CFPM courses.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-602.11; Core; Small amount of residue buildup in ice chute at one drink dispenser. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Cleaning was initiated during the inspection.
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)(2) and (B); Priority; Sliced; portioned chicken observed stacked above the fill line in the front prep cooler with temperatures as high as 46F. Roasted corn; potato salad; and pasta salad in salad bar observed with a temperature of 50F. PIC stated that salad bar was recently stocked and it was possible that the food was left out for an extended period of time during the restocking process. Ambient air of salad bar unit observed at 39F-40F. TCS foods shall be maintained at 41F or less for cold holding. CDI- Sliced chicken was cooled and container was covered with lid. Bags of ice were used to cool down TCS foods in salad bar. After a few minutes; product was relocated to walk-in refrigeration. EHS observed a drop in temperature prior to leaving establishment.
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; Tuna salad in prep cooler observed with a discard date of (10/21). Facility gives product a shelf life of 5 days; this means that the 7th day and last day that food could have been served was (10/23) and should have been discarded at the end of day yesterday. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Remember that prep/open date counts as Day 1. CDI- Food was voluntarily discarded.
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; Macaroni and cheese recently prepped found stored in the cold well on the line did not finish cooling to 41F or below prior to placing in the cold-holding unit. Food shall be cooled by placing the food in shallow pans; separating food into smaller or thinner portions; using rapid cooling equipment; using ice as an ingredient; or other effective methods. Ensure foods are cooled down to 41F prior to placing in cold hold units. CDI- Food was placed in walk-in freezer and EHS verified a significant drop in temperature prior to leaving establishment.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-903.11(A); (B) and (D); Core; Metal pans observed stacked while still wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure containers are completely dry prior to stacking.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-602.11; Core; The point at which some of the soda machine nozzles attach to the dispensers has a light buildup of black residue (but the nozzles themselves are clean)...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Wipe underneath the nozzles 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.
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; A couple of rolls of portioned turkey measured 43F in the make line cooler. Eggs stacked too high at both salad stations measured up to 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items rotated out to cool.
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.
3-501.13 ; Core; Precooked salmon in vacuum sealed packaging stating to remove the product before thawing was found still in its intact package...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Packages opened; fish wrapped in deli paper; and fish placed into a container.
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; Core; The sanitizer buckets held quat solutions that barely measured 100 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Buckets refilled with hand mixed sanitizer since the dispenser at the sink was not functioning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.15; Core; The avocadoes were not being washed before being cut into...Raw fruits and vegetables; not intended for washing by the consumer; shall be washed thoroughly to remove soil and other contaminants before being cut...CDI: Avocadoes sent to the prep area to be washed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; The sandwich toaster has burnt debris collecting in the bottom. The shelves above the line holding utensils and trays have a light buildup of dust. The area behind the oven and the cabinets underneath the counters have a light buildup of dust & debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease. Improvement seen.
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.