Observation: Employees preparing food are not using effective hair restraint. 2-402.11 Effectiveness - Hair Restraints (C)
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.
minorCode Observation: Utensil stored in flour container had the utensil handle stored in flour. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Utensil stored in flour container had the utensil handle stored in flour. 3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F
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 Observation: Employees were eating lunch upon arrival. Employee food and drink were stored on multiple prep surfaces and beside food contact surfaces. One employee had his plate of personal food stored on top of a container full of rice to be served to customersEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employees were eating lunch upon arrival. Employee food and drink were stored on multiple prep surfaces and beside food contact surfaces. One employee had his plate of personal food stored on top of a container full of rice to be served to customers; another had his drink and personal plate of food stored on a rack beside dishes that had already been washed; rinsed; and sanitized intended for customer use. 2-401.11 Eating; Drinking; or Using Tobacco (C) CDI: Employee food and drink were removed; effected areas and dishes were resanitized.
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.
notedCode Observation: Several foods in the prep cooler are holding above 41F. Examples: Tomato 50FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Several foods in the prep cooler are holding above 41F. Examples: Tomato 50F; chicken 46F. 3-501.16(A)(2) 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: Milk in the reach in cooler and had a disposal date of 3/17/26. Many foods in the walk in cooler were not date marked at all. Examples: Cut vegatablesFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Milk in the reach in cooler and had a disposal date of 3/17/26. Many foods in the walk in cooler were not date marked at all. Examples: Cut vegatables; chicken; lamb. 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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Milk was 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 Observation: Upon arrival several containers of food were seen stored on the floor in the kitchen. Items such as cut onions and other vegatables were stored in containers on the floor. 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Upon arrival several containers of food were seen stored on the floor in the kitchen. Items such as cut onions and other vegatables were stored in containers on the floor. 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI: Foods were relocated.
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.
notedCode Observation: Scoop handle was stored in food product(flour). 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Scoop handle was stored in food product(flour). 3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI: PIC removed scoop and placed in ware wash.
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.
majorCode Observation: Establishment uses chlorine sanitizer at ware wash machine and test strips were available. They use quat sanitizer at the 3 comp sink and test strips were not available. 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Establishment uses chlorine sanitizer at ware wash machine and test strips were available. They use quat sanitizer at the 3 comp sink and test strips were not available. 4-302.14 Sanitizing Solutions; Testing Devices (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.
Observation: Raw fish was stored beside ready to eat fruit and above whipping cream. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Raw fish was moved and stored below all ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Two employees preparing food were not using effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)
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.
Observation: Utensils were stored in water that was 116F. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI: Water was heated up to above 135F.
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.
Obseravation: Food and debris are building up on the floor behind equipment. 4-602.13 Nonfood Contact Surfaces (C)
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: Raw ground meat was stored with ready to eat foods in the walk in cooler. Raw shrimp was stored with ready to eat foods in the prep cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw ground meat was stored with ready to eat foods in the walk in cooler. Raw shrimp was stored with ready to eat foods in the prep cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw meats were moved and stored separate from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Ware wash machine sanitizer concentration was below 50ppm chlorine. 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Ware wash machine sanitizer concentration was below 50ppm chlorine. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) CDI: New bottle of sanitizer was placed at ware wash machine and concentration was correct.
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: Raw fish was stored above ready to eat foods in the prep cooler. Raw shrimp and fish were stored bove ready to eat foods in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw fish was stored above ready to eat foods in the prep cooler. Raw shrimp and fish were stored bove ready to eat foods in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw fish and shrimp were stored separate from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode Prep cooler is not maintaining foods at 41F or below. Prep cooler thermometer is reading 48F. Exmples of foods holding above 41F in prep cooler: meatball 51FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Prep cooler is not maintaining foods at 41F or below. Prep cooler thermometer is reading 48F. Exmples of foods holding above 41F in prep cooler: meatball 51F; chicken 48F; cauliflower 48F 3-501.16(A)(2) 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.
Observation: Numerous TCS foods that are being held more than 24 hours are not date marked at all. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Foods were date marked.
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 Observation: Chicken was cooling at room temp. The chicken was 87F. Manager could not state when food was taken out of stove. 3-501.15 Cooling Methods (Pf) CDI: Active cooling method was startedFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken was cooling at room temp. The chicken was 87F. Manager could not state when food was taken out of stove. 3-501.15 Cooling Methods (Pf) CDI: Active cooling method was started; chicken was placed in the cooler.
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
Observatioin: Flies were in the kitchen and food prep rea. 6-501.111 Controlling Pests (Pf)
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.
Observtion: Debris is builiding up behind equip and between coolers. 4-602.13 Nonfood Contact Surfaces (C)
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.
2-102.12; Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. CDI- The owner is certified and the manager is scheduled to take the course.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; To-go trays were stored with their food contact surfaces exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- Containers were 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.
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; The handles of the bulk white storage containers and the top of the black storage table have a buildup of food debris . Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent buildup of soil residues. CDI- Clean these items more frequently. **Points not increased due to overall 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.
6-501.12; Core; There is debris; onion skin under the dry goods shelving racks. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Sweep under these racks.
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
6-403.11; Core; A pack of crackers was stored on a rack above clean dishes in the dish area. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food; drinks and supplies. Store all employee food/drinks on bottom shelves. **Points not increased due to improvement in storing employee items.
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.
3-302.11; Priority; Open boxes of portioned raw fish was stored above resealable bags of frozen appetizers in the counter freezer and raw and fully-cooked chicken were stored together in the double door freezer. Foods shall be protected from cross contamination by separating/storing foods by final cook temperature and species. CDI- Foods were rearranged by final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Cooked foods stored in the walk-in cooler; glass door cooler and prep cooler that are not/will be used within 24 hours did not have dates on them. TCS foods that will not be consumed/sold within 24 hours may be used for up to 7 days as long as they are maintained at 41F or below. CDI- Dates added to foods.
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; A spray bottle of cleaner was not labeled. Working containers of toxic/poisonous materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottle was 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.
3-302.12; Core; Bulk ingredients; seasonings and small containers in the cooler are not labeled. Containers/resealable bags storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label containers and resealable bags of food.
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.
4-903.11(A); (B) and (D); Core; There is not a splash guard between the handwashing sink and the clean dish storage rack which are directly beside each other or between the pre-rinse section of the dish machine and the drainboard of sanitizing basin of the 3 compartment sink allowing for clean dishes/utensils to become contaminated. Dishes; utensils and equipment shall be stored in clean; dry locations where they are not exposed to splash; dust or other sources of contamination. Install splash guards in both areas.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; To-go trays were stored with their food contact surfaces exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- Containers were inverted. ; NOTE: Be sure to re-wrap the skillet board warmers after each use;
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; The ceiling of the microwave has stuck on food; the handles of the bulk white storage containers need cleaning due to food debris; the insides of the naan shaper are soiled; and label residue is on the outsides of containers are still on the outsides of buckets. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent buildup of soil residues. CDI- Clean these items more frequently; change the naan shaper every shift.
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
6-403.11; Core; Employee drinks/food are stored above and mixed in with the restaurant's food/drinks. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food; drinks and supplies. Store all employee food/drinks on 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; Handsoap was not available at the handwashing sink in the dish area. Handwashing sinks shall be supplied with soap. CDI - Soap was added to the dispenser.
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 sanitizer at the dish machine tested at 10 ppm. Chlorine based sanitizer shall be maintained between 50-200 ppm. CDI - Dish machine was primed and tested between 50-100 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of degreaser was not labeled. Working containers of toxic/poisonous materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottle was 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.
3-302.12; Core; Bulk ingredients; seasonings and small containers in the coolers are not labeled. Containers/resealable bags storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label containers and resealable bags of food.
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
3-307.11; Core; Portioned raw chicken is stored in direct contact with to-go bags in the double door freezer. Food shall be protected from all sources of contamination. CDI - Chicken was put in resealable bags.
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.
3-304.12; Core; Bowls were stored in the cooked rice and corn flour. Utensils being stored in food shall be stored with their handle above the food. CDI- Bowls were removed.
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; The ceiling and back wall of the microwave has stuck on food. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent the buildup of soil residues. Clean the inside of the microwave.
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 jackets were stored on the dry goods storage racks. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Jackets were relocated. ; 6-403.11; Core; An employee's bottle of water was stored on top of a paper towel dispenser and employee food/drinks were stored on the shelf above the prep cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - 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.