notedCode 4-203.12 Temperature Measuring DevicesEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) Yellow Thermometer for checking hamburger temperatures is not accurate. Thermometer registered 81 degrees F when the temperature was nearly 180 degrees F. Thermometer was discarded and a Thermo-Pop stem thermometer used in its place.
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 3-501.14(A) Chicken Wings cooked yesterday are 44 degrees F. They are stored in the 3-door refrigerator in a sealed plastic container on the raw chicken in the lowest portion of the refrigerator. Quickly cool cooked chicken wings within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Chicken Wings cooked yesterday are 44 degrees F. They are stored in the 3-door refrigerator in a sealed plastic container on the raw chicken in the lowest portion of the refrigerator. Quickly cool cooked chicken wings within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Use your thermometer to verify chicken has cooled to 41F. Today the chicken cooked yesterday that has not cooled to 41F was discarded.
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 3-501.15 Quickly chicken wings. Use open or loosely covered metal panFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly chicken wings. Use open or loosely covered metal pan; stored on the top shelf. Cold air must flow around product to remove the heat. -Pf Avoid using sealed plastic container for cooked chicken since warm air remains around the chicken. Metal pan was located for cooling chicken and will be stored on the top shelf. .
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(B) Wiping Cloth is stored on the cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Add a bucket of sanitizer for towel storage.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-304.11 Food Contact with Equipment (P) Large leaf Lettuce in the top forward corner of the refrigerator overfills the pan and touches the refrigerator lid each time it is closed. Lettuce also touches the side the refrigerator. Assure that food only touches clean & sanitized surfaces. Lettuce is not cooked and must be protected from contamination. Lettuce was transferred to a larger pan and placed into the pan so that it is flatOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment (P) Large leaf Lettuce in the top forward corner of the refrigerator overfills the pan and touches the refrigerator lid each time it is closed. Lettuce also touches the side the refrigerator. Assure that food only touches clean & sanitized surfaces. Lettuce is not cooked and must be protected from contamination. Lettuce was transferred to a larger pan and placed into the pan so that it is flat; not flowered out.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Hood filter on the right is not used and there is grease accumulated inside the unit. Assure hood is pulling air properly and use the filters. Filter was added to the hood during 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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; PIC states that burgers on the menu are offered cooked to order. Online ordering system allows customer to choose rare; med-rare; med; etc cooking temperatures. No consumer advisory is present on the menu. All foods offered undercooked (cooked to order such as rare/medium-rare/medium/etc) must be labeled with a consumer advisory. Consumer advisory must include as asterisk next to the food item; a statement that the food is offered cooked to order; and a reminder that states "These foods are offered cooked-to-order. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness." These asterisks and this statement must be added to each menu. The only menu currently present is one at the order counter. If the menu is put onto the large TV screens above the prep line; consumer advisory must be added to the menu on the screens as well. Please feel free to send a copy of the menu to your inspector before printing to ensure that the consumer advisory is correct. Left an informational handout on consumer advisories with the PIC and showed several examples. Verification Required; The consumer advisory must be added to the menu by 2/14/25. EHS will return on 2/14 to ensure that the advisory information has been 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.