notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Grease accumulation on fryer surfaces.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf): In use spray bottle of chemical cleaner without an identifying label. CDI: Label added.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on shelving inside reach-in coolers and walk-in coolers. Overall cleaning has greatly improved. Keep up the good work!
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 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture (C): Several air vent covers throughout kitchen area are badly rusted or deteriorating. Please have ceiling vents replaced or repaired. Some ceiling tiles with damage and dark discoloration. 6-501.12 Cleaning; Frequency and Restrictions (C): Dust build-up observed on ceiling vents.
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.
Proper disposition of returned; previously served; reconditioned & unsafe food
Inspector’s notes
3-701.11(A) Food that is unsafe; adulterated; or not honestly presented shall be discarded or reconditioned according to an approved procedure. (P): Several badly spoiled peppers with gray growth observed inside walk-in cooler. CDI: Peppers discarded during inspection. No points taken due to first instance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Two shell eggs left out at room temperature in grill station. TCS foods inside top portion of flip-top cooler across from grill area holding at 52F. Ambient air for this unit is reading 50F. TCS foods shall be maintained cold at 41F or below. Eggs discarded. TCS foods (tomatoes; cheese; lettuce) in top portion of cooler are being double panned with ice for service. Foods inside reach-in portion have been taken to walk-in cooler to hold while awaiting unit repair.. Full points taken due to history of repeat violation. EC Wall will return on Friday; August 15th; 2025 to ensure that this cooler has been repaired and is holding all foods inside at 41F or below.
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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 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): Several food TCS items were incorrectly labeled as August 1st; 2nd; 3rd; or 4th inside tall two-door refrigerator and inside walk-in cooler. When asked; PIC stated that staff is not replacing the date-marking after washing the pans. CDI: Food items dated correctly during inspection. EC Wall will provide date marking educational resources during report process.
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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Several small flies observed in back kitchen area.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Significant ice build-up on opened and unopened food storage boxes inside walk-in freezer.
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.
4-501.11; Core; Rust observed on shelving inside walk-in freezer and walk-in cooler. Equipment shall be maintained in a state of good repair. Please have shelving replaced. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Two large stacks of tortillas stored inside grocery to-go plastic bags with direct contact with the plastic. CDI: PIC moved tortillas to a foil food-storage container.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Fryers; stove tops and hood vent systems on grill line need thorough cleaning; especially the fryers.
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.
4-601.11 (A); Priority Foundation; Few dishes with minor sticker residue left on them. Food-contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 4-602.11; Core; Minor black build-up inside large ice machine ice shoot. Equipment such as ice machines and beverage dispensing nozzles shall be frequently cleaned. Please have ice shoot and ice maker detail cleaned.
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; Several shell eggs left out at 80F in grill station. TCS foods inside top portion of flip-top cooler across from grill area holding at 44F. TCS foods shall be maintained cold at 41F or below. CDI: Eggs discarded. Lid closed on flip-top cooler and TCS foods inside are returning to 41F. Ambient air inside cooler is 38F. Full points taken due to history of repeat violation.
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 7-206.11 Restricted Use PesticidesChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-206.11 Restricted Use Pesticides; Criteria (P): Container of residential use only roach killer stored inside mop sink area just off dish washing area. Only commercially rated pesticides may be used. CDI: Education on appropriate pesticide methods provided by EC Wall during inspection. Spay discarded - please contact Ecolab or alternative pest control company for assistance.
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 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Several tongs observed hanging off of oven handles or on a serving cart stored beside an unlidded trash can. Please store utensils on a cleanEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Several tongs observed hanging off of oven handles or on a serving cart stored beside an unlidded trash can. Please store utensils on a clean; protected surface.
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; Gasket on reach-in two-door cooler near grill line is torn. Equipment shall be maintained in a state of good repair. Please have gasket replaced.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Fryers; stove tops and hood vent systems on grill line need thorough cleaning; especially the fryers.
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 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture (C): Several air vent covers throughout kitchen area are badly rusted or deteriorating . Please have ceiling vents replaced or repaired. 6-501.12 Cleaning; Frequency and Restrictions (C): Cleaning needed on flooring behind equipment in grill area. Please pull out equipment from the wall to do a thorough cleaning of this area.
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 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture (C): Large portion of floor tiling missing near 3-compartment sink. Please have flooring repaired.
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; Core; Employee phone stored on prep surface. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
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; Soap not available at grill station handwashing sink. Each handwashing sink shall have a supply of soap. CDI: Soap replaced. 6-301.12 Hand Drying Provision (Pf): Paper towel dispenser empty at grill station handwashing sink. Each handwashing sink shall have a supply of paper towels. CDI: 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.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw shell eggs stored over cooked pork inside walk-in cooler. CDI: Shell eggs moved to appropriate shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Several shell eggs left out at room temperature in grill station. TCS foods shall be maintained cold at 41F or below. CDI: Eggs moved to walk-in cooler to rapidly 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.
5-501.115 Maintaining Refuse Areas and Enclosures (C): Observed several black trash bags of garbage stored behind facility. Please have these picked up and stored in the dumpster.
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; Soap not available at grill station handwashing sink. Each handwashing sink shall have a supply of soap. CDI: Soap 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.
4-601.11 (A); Priority Foundation; Dishes with sticker residue left on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. ; 4-602.11; Core; Minor build-up inside large ice machine.
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; TCS foods inside flip-top cooler and grill station cold drawers were holding above 41F (see above chart). Lid left open on flip-top cooler; and cold drawer appears to have difficulty closing all the way. TCS foods shall be maintained cold at 41F or below. CDI: Lid and drawer closed. Food returning to temperature. Please ensure these units are not left propped open.
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; Gasket on walk-in cooler door is torn. Equipment 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Large employee purse stored on shelving above an active food prep station. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
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; Cleaning needed of floors under equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
5-205.11; Priority Foundation; Employee observed cleaning out a rag in handsink and knife in basin. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved/ education provided.
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.
4-601.11 (A); Priority Foundation; Plates stored clean had food debris and plastic containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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.
4-501.12; Core; Small green cutting boards badly scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
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.
4-903.11(A); (B) and (D); Core; Wet stacking and plates stored on table with food surfaces exposed to ceiling. Clean utensils shall be stored in a self draining position and covered or inverted.
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.
6-501.12; Core; Cleaning needed of floors under equipment. PHYSICAL FACILITIES shall be cleaned as often as 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.