notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); The PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- a list of available resources provided.
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.
3-501.16 (A)(1); Priority; A container of burgers sitting in the space between the fryers and grill were holding below 135F (2 hours). Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- education given and burger was voluntarily discarded due to closing soon.
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; Sliced tomatoes and caramelized onions were observed holding around 44F in the flip top. Maintain TCS foods in cold holding at 41F or less. CDI- items were cooled down.
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 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 coolers have residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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.
5-502.11 ; The garbage dumpster is overflowing with trash. Garbage and recyclables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); The PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- a list of available resources provided.
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.
2-301.14 (F); Priority; [Repeat] Food employees observed handling raw shelled eggs; exiting and re-entering the kitchen while doing other tasks without removing gloves and washing hands. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employees were instructed to wash their hands.
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.
5-205.11 (A); Priority Foundation; The handwashing sink was blocked by a pushcart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cart was 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; Chili reheating since 6:45am was holding at 128F. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. CDI- chili was voluntarily discarded by PIC and a new batch was 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.
3-501.18; Priority; [Repeat] Several TCS food items (meatloaf; chili; vegetable soup; and pinto beans) observed without preparation dates in the reach-in freezer. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- According to the PIC all food items were cooked on Friday; 2/13/26. Dates were allowed to be added. The next occurrence will result in immediate discard!
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Prepared foods are being stored in unlocked reach-in coolers in the lobby area that are not actively supervised. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust 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.
3-501.16(A)(2); Priority; Raw shelled eggs overstocked were holding at 47F. Maintain TCS foods in cold holding at 41F or less. CDI- amount of eggs in the container was reduced and cooled down.
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.
2-401.11 (B); An open canned employee beverage was observed in the reach-in cooler. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- beverage discarded by PIC.
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.
2-301.14 (F); Priority; Food employees observed handling raw shelled eggs; exiting and re-entering the kitchen while doing other tasks without removing gloves and washing hands. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and both employees were instructed to wash their hands.
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.
6-301.12; Priority Foundation; No paper towels at handwashing sink in the kitchen or the bathroom. Each handwashing sink shall be supplied with paper towels or another type of hand drying device. CDI: Paper towels replaced. 5-205.11 (A); Priority Foundation; An employees child was observed inside of the kitchen and in a lounge chair blocking the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- education given and child was moved to the dining area to sit by parent.
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.
3-501.18; Priority; TCS foods shall be discarded when the date exceeds 7 days. Rice; gravy; mac-n-cheese; beef veg. soup; and beans past 7 day date marking. CDI: Items voluntarily discarded by PIC. Repeat. 3-501.17; Priority Foundation; Several TCS food items in the reach-in cooler and freezer were observed without dates indicating when they were prepared. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC could not remember date of preparation so food items 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.
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 coolers have residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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.
5-203.13; The mop sink is clogged; filled with wastewater and not available for use by the facility. Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. 5-205.15; The mop sink is clogged and in need of repair. 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.
3-302.11; Priority; Food shall be protected from cross contamination by storing RTE over raw. Raw eggs stored over RTE sausage and bacon. CDI: Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; TCS foods shall be discarded when the date exceeds 7 days. Slaw; tomatoes; egg salad and rot. chicken past 7 day date marking. CDI: Items discarded. Repeat.
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.
3-501.13 Thawing (Pf); Foods shall be thawed under refrigeration; under running water or during the cooking phase. Mac & Cheese and pinto beans sitting in sink thawing with no water. CDI: Items moved to refrigerator.
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.
5-202.14; Priority; Ice-machine does not have a backflow preventer on it. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Install a backflow preventer on the ice-machine. REHS will return on 02/06/2025 to verify. Repeat.
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.
6-301.12; Priority Foundation; No paper towels at handwashing sink. Each handwashing sink shall be supplied with paper towels or another type of hand drying device. CDI: Paper towels 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.
3-501.18; Priority; Date marking has improved but turkey and sausage on make line past 7 day date marking. TCS foods shall be discarded when the date exceeds 7 days. Establishment is removing items from freezer and not changing dates on items. Once items are removed from freezer; the date removed from freezer is the start date. CDI: Items discarded. Repeat.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Chlorine sanitizer bottles not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI: Bottles labeled.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Gnats in kitchen. Seek more aggressive controls 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Employee washing dishes in 85F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI: Wash water temp increased to 110F.
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.
5-202.14; Priority; Ice-machine does not have a backflow preventer on it. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Install a backflow preventer on the ice-machine. CDI: PIC ordered back flow device prior to REHS departure. Repeat
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.
6-501.11; Core; Baseboard/covebase throughout the facility (underneath hand sink; back storage room area) are in need of repairs. Floor tile near the ice machine is missing. Ceiling tiles in the kitchen are stained yellow and need to be replaced. Physical facilities 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.
2-301.14; Priority; [Repeat] Food employee observed dropping gloves onto the floor and picking them up and proceeded to prepare food without handwashing. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- education given and hands washed.
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)(1) ; Priority; [Repeat] Hot dogs were observed improperly hot holding between 125-130F in the steamer. Cooked sausage sitting on the shelf above the grill was holding at 78F. Hot TCS foods shall be 135F or above. CDI- these hot dogs were reheated to 165F; sausage was voluntarily discarded by PIC. TPHC was discussed as an option for the sausage.
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; [Repeat] Chili in the reach-in cooler was dated (11/16) and cooked sausage that was sitting on the shelf above the grill was dated (11/21). Temperature controlled for safety foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; An asterisk used as a reminder for what food items may be served raw or undercooked is missing from the menu. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC placed asterisks next to all menu items that can be served raw or undercooked.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; A fly sticky trap observed in the kitchen above clean dishes. Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Move the insect control device to another area away from these items.
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.
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; Shelving in the reach-in coolers are peeling. The microwave is in need of being wiped out. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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.
5-205.15; Core; The floor drain in the kitchen next to the 3-compartment sink is slow to drain. A plumbing system shall be maintained in good repair. Repair this issue.; 5-202.14; Priority; [Repeat] Ice-machine does not have a backflow preventer on it. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Install a backflow preventer on the ice-machine. Verification- EHS will follow up on Monday; December 4; 2023 to verify this has been corrected.
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.
5-501.15; Core; The grease disposal container outside is full and uncovered. This can cause harborage issues for pests. Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids; doors; or covers. Keep the lid closed.; 5-501.114; Core; The drain plug is missing from the shared cardboard dumpster. Other trash is placed into the dumpster as well as cardboard. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Replace 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.
6-501.11; Core; Baseboard/covebase throughout the facility (underneath hand sink; back storage room area) are in need of repairs. Floor tile near the ice machine is missing. Ceiling tiles in the kitchen are stained yellow and need to be replaced. Physical facilities shall be maintained in a state of 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.