6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf - Provide paper towels at the hand sink for employees to have an effective method of hand washing. CDi by replacing paper towels. Another hand sink located within 4ft of hand sink in kitchen.
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 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 Observed shrimp and crab dip in walk in cooler that had a preparation date of 4/20/26. TCS food items shall not exceed 7 days at 41F. CDI by discarding food item.
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 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meatsFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf Asterisk is missing from all hamburgers and the steak that can be ordered undercooked. Jill added asterisk to the printed menu on each item after discussion with the manager. No asterisk was noted on menu. Recommend reviewing set of menus for asterisk on items
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 3-302.11(A)(1) Tube of Raw Ground Beef and steaks are stored with pasta and ready-to-eat meats. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Today ground beef and raw steaks were moved to the bottom shelf with other raw meats and sticker/sign posted outside the walk-in cooler as a reminder to keep raw meats below cooked foodOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Tube of Raw Ground Beef and steaks are stored with pasta and ready-to-eat meats. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Today ground beef and raw steaks were moved to the bottom shelf with other raw meats and sticker/sign posted outside the walk-in cooler as a reminder to keep raw meats below cooked food; pasta; etc. Recommend adding another shelf to the left side of the walk-in cooler for additional storage option.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Food Preparation Sink is not clean with unclean film and dark residual. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sink and preparation surface cleaning was directed during today's 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.
notedCode 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meatsFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf Asterisk is missing from all hamburgers and the steak that can be ordered undercooked. Jill added asterisk to the printed menu on each item after discussion with the manager.
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.
4-502.11(A) Walk in cooler is actively dripping from overhead. Water is pooling on the floor. Assure food is protected from drip. Note also that the ice machine is excessively wet. Maintain equipment 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.
5-202.12 Handwashing Sinks; Installation (C) Handwashing sink in employee bathroom; in hallway near exit door by pool tables; is only reaching 91 F. Provide at least 100F water at handsinks. 6-301.12 Hand Drying Provision (Pf) Paper towels were not provided in employee restroom. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.
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 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) One flat of raw shell eggs were stored directly on top of ready to eat foods; such as deli meats inside walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - PIC immediately removed this item and relocated it upon discovery.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Make unit cooler at prep area is registering between 42-45 F. Temperature control for safety food items to include sliced tomatoed; diced tomatoes; leaf lettuce; romaine lettuce; tuna salad; cooked onions; salsa; sour cream; raw chicken; roast beef; hot dogs. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC assessed the unit and stated that it was serviced within the last few weeks as it was icing up. Technician placed Freon into unit; but did think there could possibly be a Freon leak. PIC contacted technician to return back to assess unit. PIC adjusted products to increase cold air flow and turned the temperature down at least 2 degrees. All TCS foods that were inside the unit overnight were immediately discarded; while products that were in the unit only for up to 4 hours were placed into walk in cooler to cool back down to 41 F. Unit fans were blowing at an ambient temperature of 41 F or less prior to inspector's departure. Verification required.
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 7-202.12 Conditions of Use (P) Fruit fly stripChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12 Conditions of Use (P) Fruit fly strip; which states on the packaging that it is for household use only; was installed underneath the handwashing sink in the kitchen. Poisonous or toxic materials shall be used accord to manufacturer's label which must state that it is for commercial kitchens. Corrected During Inspection - PIC immediately discarded this product.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12 Food Storage; Prohibited Areas (C) Packets of gravy; containers of instant mashed potatoes; containers of sugar; and beef tallow was stored inside employee restroom. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. Corrected During Inspection - All items were relocated to proper storage location.
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 4-903.12 Prohibitions (C) Single use to go containers were stored inside employee restroom. Single-use and single-service articles shall not be stored in toilet roomsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 Prohibitions (C) Single use to go containers were stored inside employee restroom. Single-use and single-service articles shall not be stored in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of 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.
notedCode 5-501.115 Maintaining Refuse Areas and Enclosures (C) Large accumulation of trash and litter observed inside dumpster enclosure. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113 Covering Receptacles (C) Cardboard dumpster inside enclosure is missing a lid. Keep dumpsterFacility maintenance
5-501.115 Maintaining Refuse Areas and Enclosures (C) Large accumulation of trash and litter observed inside dumpster enclosure. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113 Covering Receptacles (C) Cardboard dumpster inside enclosure is missing a lid. Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.111 Area; Enclosures and Receptacles; Good Repair (C) Recycling bin directly outside of back door is rusted and no longer holding items as the bottom is exposed. Keep storage areas and bins for waste in good repair.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Shredded lettuce stacked on top of prep unit was holding 50F. TCS foods shall be cold held at 41F or below. CDI-Lettuce was moved to walk in cooler to chill. Advised PIC to ensure foods are not stored above fill line in this unit to avoid this 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.
3-302.11; Priority; Vegetables were stored next to raw chicken and raw shell eggs in the walk in cooler. Raw meats and eggs shall be stored so they cannot contaminate vegetables and ready to eat foods. CDI-Foods were rearranged. EC provided a food storage chart in Spanish to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; There was no measurable sanitizer in the chlorine solution. Chlorine sanitizing solutions shall measure 50-200ppm. CDI=Unit was primed; and chlorine solution measured 100ppm.
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.
3-302.11; Priority; Raw chicken was stored next to cooked chicken on the prep sink/counter. Raw food shall be stored so that it cannot contaminate ready to eat food. CDI-Raw chicken was moved to the walk in cooler. Discussed food storage with PIC; stressing the need for separation between raw and ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Raw chicken was stored on the floor. Cooked chicken in a container was stored on a trash can. Food shall be stored at least 6 inches above the floor; and be stored to protect from contamination from the premises. CDI-Chicken was moved to the walk in cooler and prep counter. Discussed better storage options with PIC.
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.