notedCode Observation: Pans for food production were stored clean but when pulled apart still had some food particles adhered to sides of binsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Pans for food production were stored clean but when pulled apart still had some food particles adhered to sides of bins; Ensure that all food utensils; dishes are clean when stored on the clean dish rack; CDI: Pans removed to be re-cleaned and sanitized at the dish sink during inspection. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -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.
notedCode Observation: Buildup of debris accumulated on on-food contact surfaces of ice machineCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Buildup of debris accumulated on on-food contact surfaces of ice machine; dry ingredient containers. Increase cleaning schedule for these areas of equipment. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (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: Plan for repair of cove base tile/wall behind cook lineCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Plan for repair of cove base tile/wall behind cook line; Repair/replace and/or seal area in front of cookline where tile has been removed and standing water is accumulating/floor is no longer cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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.
notedCode Observation: The rear entrance door is not sealed at the bootom allowing for the entranc eof vermin and/or insects. Seal the bottom of the door. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door is not sealed at the bootom allowing for the entranc eof vermin and/or insects. Seal the bottom of the door. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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: The refuse dumpster outside has a lid off and is no longer contained; Replace lid on dumpster. 5-501.113 Covering Receptacles (C) (B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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 Observation: Plan for repair of cove base tile/wall behind cook lineCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Plan for repair of cove base tile/wall behind cook line; Repair/replace and/or seal area in front of cookline where tile has been removed and standing water is accumulating/floor is no longer cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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.
notedCode Observation" A certified food manager is not available during all hours of operationPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation" A certified food manager is not available during all hours of operation; Ensure that there is at least one staff member at faiclity during all horus of operation that is a certified food manager. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.
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 Observation: The hand sinks in the restrooms do not have hot water provided. Ensure that all handsinks have at least 1ooF provied at the sink for handwashing. 5-202.12 Handwashing SinksHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sinks in the restrooms do not have hot water provided. Ensure that all handsinks have at least 1ooF provied at the sink for handwashing. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.
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 Observattion: Staff members are handling dity dishes with gloved hands and than not changing gloves before handling clena items. Staff observed handling raw chicken with gloved handOther
Official wording
Food separated & protected
Inspector’s notes
Observattion: Staff members are handling dity dishes with gloved hands and than not changing gloves before handling clena items. Staff observed handling raw chicken with gloved hand; wiping gloves on wiping cloth and apron witout changing glove before starting another task. CDI: This was corretced during inspection by educating staff on proper glove use; working on when to change gloves before beginning another task when gloves become soiled. 3-304.15 (A) Gloves; Use Limitation (P) Discard gloves after a task is complete or any time they are damaged or soiled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Guacomole; diced tomatoes; cut leafy greens observed 44F to 46F on the top section of the prep refrigerator at the cook line. The prep refrigerator lid was being left open causing temperature rise. Lower section of the prep refrigerator was holding cold (39F) and food products observed 39 - 40F. CDI: Door on prep refrigerator was closed; some food products moved within last 2 hours; temperature began to decrease within 20 minutes down to 42F. 60 minutes to 40F. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -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 Observation: The flan stored in the reach in refrigerator was dated for discard 6/8/25 and was still offered for consumption.Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: The flan stored in the reach in refrigerator was dated for discard 6/8/25 and was still offered for consumption.; This was corrected during inspection by discarding the food products. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P
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
Observation: Spray bottles (2) of bleach and another chemical mixture were not labeled with the contents. This was discussed during inspection to ensure all working containers of chemical spray bottles or other containers have a label with what product is contained within bottle. 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: The rear entrance door was left standing open during a delivery during first 2 minutes of inspection without cutting on fly fan over dleiveyr door. The fly fan was unplugged and not in usePests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door was left standing open during a delivery during first 2 minutes of inspection without cutting on fly fan over dleiveyr door. The fly fan was unplugged and not in use; flies were observed coming in the door. Discontinue cutting off the fly fan and ensure this comes on during delivery or other times when the door is left standing open for periods of time to prevent flying insects from coming into the kitchen. CDI: Staff member plugged and cut the fan back on. **REPEAT** 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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.
notedCode Observation: Walk in cooler front service area had mold accumulation on cooler fan(s) and wallsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Walk in cooler front service area had mold accumulation on cooler fan(s) and walls; The can holder int he kitchen has accumulation of debris. Provide clenaing schedule and increase cleaning frequency. 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.
Observation Debris accumulation under the sink bowl in the restrooms; around the fauce fixtures in the kitchen. Ensure that all hand sinks and other plumbing fixtures are maintaiend clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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 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); Raw shell eggs were found being held above vegetables in reach in cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat or produce food items. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements have been made in this area; one container of cooked corn was holding at 117F in the hotbox. Potentially hazardous food being held hot shall remain at 135F or above. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection. Deductions reduced due to improvements made.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice is building on the piping of walk-in freezer and ice was found fallen on food boxes. Food shall be stored in a clean; dry area where it is not exposed to potential contamination. Resolve issue causing ice buildup on piping.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean food containers were found being stacked closely together while wet. After being washed; rinsed; and sanitized; equipment and utensils shall be stored in a self draining that allows for 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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk-in cooler fans were found with residue buildup and containers being stored as clean had sticker residue on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris. 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling above main prep area in the kitchen has dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them 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.
3-501.16(A)(1) ; Priority; Repeat; Observed corn in hotbox and queso cheese holding below 135F (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Items were reheated to 165F to hold again.
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; While large improvements have been made in this area; cut lettuce being held too highly above its fill line was at 46F and steak was at 44F in a cooler drawer. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to cool before a 4 hour period elapsed. Deductions reduced due to improvements made.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Large plastic container of salsa was found cooling with a tightly fitted lid. Potentially hazardous food shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Lid was removed and cooling wand was added.
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
6-501.111; Core; Live flies were found in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increase pest control during warmer months.
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.
3-304.12; Core; Scoop was found being stored inside of food container with its handle buried inside of the food. If utensils are stored inside of food containers; the utensil shall have a handle that is 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.
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; Non food contact surfaces of food containers had sticker/tape residue remaining on them. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue during 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation;Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Observed a buildup of dried debris inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
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 corn on the cob; refried beans; queso cheese holding below 135F. TCS foods shall be held at 135F or greater.Items reheated.
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 slaw; plantains; cut tomatoes; cut lettuce holding above 41F in one cold top unit. Ambient air thermometer reads 37F inside reach in section of the cooler. TCS foods shall be held at 41F or below. Manager will call for repairs. EHS will return to verify unit temperatures.
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 mashed plantain with preparation date 1-7-24. Observed cooked kale; shredded chicken; cooked shrimp; cooked octopus holding without date marking. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1- Items 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.11; Priority; Observed water dripping from pan on cold top station directly onto uncovered cut tomatoes inside reach in cooler. After use as a medium for cooling the exterior surfaces of food such as melons or fish ; packages foods such as canned beverages; or cooling coils and tubes of equipment; ice may not be used as food. Item discarded.
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.
3-304.14; Core; Observed sanitizer buckets 0-10PPM inside buckets. Chlorine shall register 50-200PPM. Observed wet and/or soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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; Observed a buildup of food debris on top of hot hot holding corn on the cob. Observed soiled gaskets in drawers under the grill. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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;Observed a build up of ice inside walk in freezer around condenser and door rim. 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.