notedCode 3-501.18 Ready-to-eat time/temperature control for safety foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-to-eat time/temperature control for safety food; disposition; Priority; Garlic in oil and house sherry tomato sauce were marked 5/11/26 and 5/16/26; and were available for service 5/26/26. A food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI-Foods were 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; There was an unlabeled spray bottle stored under the dish machine. Label working containers of toxic materials such as cleaners and sanitizers. CDI-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.
4-501.114; Priority; Dish machine did not have any measurable chlorine in the sanitizer solution. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Ecolab was contacted for service immediately. Utensils and equipment will be sanitized at the 3-compartment sink; where 300 ppm quaternary ammonium is available. EC will follow up to ensure dish machine has been serviced.
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.
3-501.14(A); Priority; Foods prepared yesterday (minnestrone and meatballs) did not cool to 41F within 6 hours; as they were above 50F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Foods were voluntarily discarded. Cooling methods seem to be appropriate; but recommend facility keeps cooling logs to monitor cooling temperatures. Educational materials on cooling methods and temperature logs sent to PIC email.
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.
3-501.13 Thawing (Pf); Squid to be thawed was thawed under 84F water; and was not submerged fully. If this method is to be used to thaw food; thaw water may not exceed 70F; and food must remain 41F or below during thawing process. Food must be fully submerged in water. EC would recommend thawing food under refrigeration or using thaw setting on the microwave; if food is to be cooked immediately. CDI-Education on thawing methods given to PIC. Squid was moved to walk in and placed in ice to cool very quickly.
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.
4-501.12; Core; Leading edge of the cutting board on the True Refrigerator has several dark cuts. Refinish this area to be smooth and 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 3-501.16(A)(2) Walk in Cooler is too warm on the right side: Minestone Soup from yesterday 46FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Walk in Cooler is too warm on the right side: Minestone Soup from yesterday 46F; Caramelized Onion 45.7F; Sword Fish 43.2F; Raw Salmon 44F; Bulk Turkey 42F (directly under compressor); Portioned Lobster 42.1F. Maintain TCS foods in cold holding at 41F or less. -P Refrigeration company was called for servicing and committed to arriving within two hours. Manager adjusted both units inside the walk in cooler to a colder setting. . . Top of the make line Refrigerator on the left is too warm in the top (but 34F in the drawers): Mozzarella Balls 45F; Lobster & Cream 43F; Garlic 43F. Use your thermometer to verify food is maintained at 41F and colder in the top of the unit. Refrigerator repair company will assess today.
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 Overall; excellent cooling methods are used. Today; however; one of the compressors is not functioning cold enough and Minestrone prepared yesterday is 46 degrees F. Caramelized Onions from yesterday are 45.7F. Use your thermometer to verify food is cooling to 41 degrees F in six hours or less ~and~ before stransferring to plastic covered 12 quart containers. If the walk in cooler is holding above 41F; food will not cool to 41F as required. Corrections were made and discussed today. Verify Cooling Methods are effective (Pf)
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 Controlling Pests ~ Small cockroach active in the island refrigerator unit on the right that has damaged material and uncleanable areas. Eliminate pests in this unit by removing the gap and damaged construction. Steps are being taken to replace this unit.
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) 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; (C) True Refrigerator with calamari is not clean. Increased effective cleaning of the refrigerator is needed including lids. Maintain refrigerator near the floor mixer 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.
4-602.11; Core; Floor mixer splash surface above the mixing bowl is not clean. Regular cleaning to prevent accumulation of food debris is needed. Employee thoroughly cleaned the mixer during today's inspection.; 4-501.114; Priority; Dish Machine is not sanitizing. EcoLab was called for serving and arrived during inspection. Control box for dispensing sanitizer was off. EcoLab repaired the dish 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.
4-501.12; Core; Leading edge of the cutting board on the True Refrigerator has several dark cuts. Refinish this area to be smooth and clean. ; 4-501.11; Core; Sink faucet handle is missing (one food prep sink and one handwashing sink). Pre wash hose/spray arm at the dish machine is dripping. . Towel dispenser for handwashing at the entrance to the kitchen is not functioning consistently. . Right door on the True refrigerator is not closing; sealing properly. Maintain equipment in good condition.
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 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; Entrances to the walk in coolers are not clean. Refrigerated drawer on the cook line is wet with accumulated slime and possibly rust. Can Opener needs cleaning. Accumulated metal shavings likely indicates the blade is not sharp. Maintain refrigerators and can opener 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.
6-501.11; Core; Hole present in the wall at the dish machine. Tile floor is damaged under the pre wash sink at the dish machine. . . Vents and areas of the ceiling in the dish washing area are not clean. Maintain the physical facilities in the dish room clean and in a cleanable condition.
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; One squeeze bottle of cooked vegetable (in-house roasted peppers) aioli was maintained above 41F on herb ice bath. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Person in charge voluntarily discarded aioli. Ensure that aioli is maintained at 41F or less.
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.
6-501.12; Core; Dust was accumulating on and around ceiling vents throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; Lights in walk in freezer were unshielded. Light bulbs shall be shielded; coated; or otherwise shatter-resistant where there is exposed food. Replace light shield.
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.