4-501.114; Priority; Dish machine sanitizer was at 0ppm.- A chemical sanitizer used in mechanical warewashing shall be at the proper concentration. (50-200ppm/chlor).- CDI; Dish machine sanitizer was primed until it reached correct concentration
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.
3-304.12; Core; Many in use utensils were being stored in water at 105 degrees F.- During pauses in food dispensing or prep; utensils shall be stored on dry; clean surface OR in food with handles extending out of food; or in hot water at 135F or above with handles extending out of water.- CDI; the water was turned up to reach at least 135
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; Observed tears in the gaskets for refrigerator in the cooking area. Rusted shelving in the back.- Equipment shall be maintained in good state of repair and condition.- Please replace the gasket. 4-501.12; Core; Cutting boards are heavily scratched and scored.- Cutting surfaces shall be resurfaced or replaced once no longer smooth and easily cleanable.- Please replace/resurface cutting boards
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; Observed the floors with cracked tiles that need repaired or replaced.- Physical facilities shall be in good repair.- Please replace tiles
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.
3-304.14; Core - Sanitizer in spray bottle was at 0ppm.- Sanitizer used for storing cloths in between uses shall be at the proper concentration.- Please make sure sanitizer is 50-200ppm/chlor
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.
4-501.11; Core; Observed tears in the gaskets for refrigerator in the cooking area. Rusted shelving in the back.- Equipment shall be maintained in good state of repair and condition.- Please replace the gasket.
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; Observed the floors with cracked tiles that need repaired or replaced.- Physical facilities shall be in good repair.- Please replace tiles
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 - Observed raw eggs; raw beef; and raw chicken/cheese mixture being stored directly above ready to eat foods.- Raw animal foods shall be stored by order of final cooking temperature with the highest required temperature item on the bottom.- CDI; items were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; Observed multiple plates that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be washed.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were put on ice.
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.
3-501.18; Priority; Observed multiple items that had a date from 5/5/25; which is past the 7 day time/temperature allowance. Also observed large tubs of salsa in back refrigerator without a date.- TCS foods that are labeled have exceeded the 7 day time/temperature requirement shall be discarded. Food that is prepared and kept longer than 24 hours shall bear a date of the day prepared or the discard date.- CDI; items out of date were voluntarily discarded and the salsas 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.
3-304.14; Core - A few moist/soiled wiping cloths were on counter tops; and towels were in bucket of soapy water...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above (not in soapy water) OR in soiled laundry 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.
4-501.11; Core; Observed a small tear in the gasket for refrigerator in the cooking area.- Equipment shall be maintained in good state of repair and condition.- Please replace the gasket.
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; The walls under the dish machine have heavy black residue buildup.- Physical facilities shall be cleaned.- Please clean the walls where residue has accumulated.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11; Priority - (REPEAT) Some raw repackaged chicken was stored on top of raw repackaged beef in freezer. Two large containers of curtido (cut cabbage that would not be cooked before served) were stored next to containers of raw chicken and meat in reach-in refrigerator...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods. 3-304.15(A); Priority - Observed worker touching cut undercooked chicken with gloved hands and then proceeded to handle ready-to-eat foods and clean utensils/equipment...Single use gloves shall be discarded after a task is complete or any time they are damaged or soiled...CDI by discarding gloves and washing hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - (REPEAT) A small part of rice with vegetables in steam table was less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by discarding rice out of temperature and thoroughly stirring rice.
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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods were at incorrect temperatures (see temperature chart)...Unless actively preparing; properly cooling; or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods or voluntarily discarding (voluntarily discarded about 5 gallons combined of chip salsa and tomato salsa)
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Bucket of soapy water was not labeled properly...Working containers of sanitizers; cleaners; etc. shall be labeled with common name of product inside...CDI by labeling bucket of soapy water. 7-203.11; Chlorine bleach sanitizer was in spray bottle labeled as "Heavy Duty Degreaser" that was crossed out and Cloro (chlorine) was written over label...Sanitizing solutions shall not be stored in or dispensed from containers previously containing other toxic materials...CDI by discarding bottle with chlorine bleach (that was labeled as chlorine bleach).
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.
3-501.13; Priority Foundation - Frozen bag of cooked soup and raw beef were at bottom of separate food prep sinks with cool water (52F) running over soup but 96F water running over raw beef...To properly thaw foods; they shall be thawed in refrigerator at 41F or less OR completely submerged in cool water in container with cool running water (70F or less) with sufficient velocity to float off loose particles that run over sides of container into sink or overflow below OR in microwave oven followed by conventional cooking...CDI by correcting thawing methods.
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.
4-204.112 (B); Core - No thermometer was available inside or on exterior of 2 door upright produce refrigerator...Mechanical refrigeration shall have an indicating thermometer located in warmest part of unit or on exterior...Provide required thermometer inside refrigerator that is accurate to plus or minus 3 degrees F. Air temperature shall be 41F or less.
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.
3-304.14; Core - A few moist/soiled wiping cloths were on counter tops; and towels were in bucket of soapy water...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above (not in soapy water) OR in soiled laundry 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.
3-304.12; Core - (REPEAT) Many spatulas; spoons; scoops; whisk; etc. were completely submerged (handles also submerged) in hot water of 140F. A few scoops in dry foods had handles touching food...During pauses in food preparation or dispensing; utensils used shall be stored on dry; clean surface OR in food with handles extending out of food; or in hot water at 135F or above with handles extending out of water...Properly store dispensing/preparation utensils as stated above. Only use scoops/spoons with extended handles for dispensing foods.
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.
4-903.11(A); (B) and (D); Core - (REPEAT) Several pots; pans and dishes/containers were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored to prevent contamination and in self-draining position that allows air drying and covered or inverted...Store dishes/containers as stated above.
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 4-903.11(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 - (REPEAT) Some stacks of disposable cups (wait station) were unprotected...Single service disposable food and beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
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.
4-101.19; Core - Aluminum foil was lining a shelf below table top...Nonfood contact surfaces of equipment exposed to spills and splash shall be made of smooth and easily cleanable materials...Remove foil from shelf. Consider using vinyl liner or sheet pan; etc. on shelves that are easy to clean. 4-205.10; Core - (REPEAT) In back large storage room; unapproved Thompson and Kelvinator chest freezers were being used for storing establishment's food...Except for toasters; mixers; microwave ovens; heaters; and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace these freezers with approved ones. 4-501.11; Core - (REPEAT) Several refrigerator and dry storage shelves were peeling and/or rusty. One food prep sink had crack in upper part of sink rim...Food service equipment shall be kept in good repair...Replace damaged shelves; and re-solder or re-weld closed the crack in sink. Do not use caulk to seal sink crack. 4-502.11(A) and (C); Core - (REPEAT) One flour container had cracked lid and some other food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; and interior bottom of kitchen freezer was soiled and had ice accumulation...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.114; Core - (REPEAT) One dumpster drain plug was missing...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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.
6-501.11; Core - (REPEAT) At dish machine spray rinse arm; no cold water was available. When hot and cold water are turned off completely; water continues to flow through rinse arm; and some holes were in walls. Cover on mop sink/can wash faucet vacuum breaker was missing...Physical facilities shall be kept in good repair...Repair spray arm so when water is completely turned off; water will not continue to flow through rinse arm; and ensure there is cold running water under pressure at this sink. Replace vacuum breaker cover and seal wall holes. 6-501.16; Core - (REPEAT) In mop sink/can wash; mop handles were down in mop sink basin with mop heads leaning against wall...After use; mops shall be positioned to air dry without soiling walls; equipment and supplies...Store wet mops hanging with handles up and mop heads down; draining into mop sink basin.
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 - (REPEAT) Light fixture in at least one refrigerator/freezer was not shielded/protected...Where food is exposed; light fixtures shall be effectively shielded or shatter-resistant...Effectively shield or provide shatter-resistant light bulb.
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.
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 - Observed several cold TCS* foods at incorrect temperatures (see temperature chart)...Unless actively preparing; properly cooling; or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods or voluntarily discarding. Also provided and discussed TPHC form to PIC who completed it during inspection.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - Many shellstock tags for fresh oysters in shells were not in chronological order based on date written on tags (date of when last oyster was sold in box)...Shellstock tags shall be arranged in chronological order according to date written on tag...CDI by arranging tags in chronological order and maintaining tags from the last 90 days.
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.
3-302.11; Priority - Many raw eggs were stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing eggs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Seven Seas seafood soup was at 100F on stove top (hot holding)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating soup to above 165F.
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.
3-501.17; Priority Foundation - Many bags of cooked TCS* foods in freezer had no dates (when pulled from freezer; it takes some time for them to thaw in refrigerator). Frozen beef soup thawing in refrigerator had no date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...Place required dates on RTE TCS* foods...Not corrected during inspection.
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.
3-304.12; Core - Many spatulas; spoons; scoops; whisk; etc. were completely submerged (handles also submerged) in hot water of 138F; but whisk food contact surfaces were above water level. A few scoops in dry foods had handles touching food; and one had container with no extended handle...During pauses in food preparation or dispensing; utensils used shall be stored on dry; clean surface OR in food with handles extending out of food; or in hot water at 135F or above...Properly store dispensing/preparation utensils as stated above. Only use scoops/spoons with extended handles for dispensing foods.
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.
4-903.11(A); (B) and (D); Core - Some dishes/containers were stored with food contact sides up and unprotected. Covered jar of one blender had water inside...Clean equipment and utensils shall be stored to prevent contamination and in self-draining position that allows air drying and covered or inverted...Store dishes/containers as stated above.
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 - Some disposable cups (wait station) and clam shell disposable food containers were unprotected...Single service disposable food and beverage containers shall be protected from contaminatin...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Invert clam shell containers.
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.
4-205.10; Core - In back large storage room; unapproved Thompson and Kelvinator chest freezers were being used for storing establishment's food...Except for toasters; mixers; microwave ovens; heaters; and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace these freezers with approved ones.; 4-501.12; Core - Cutting board at make line unit had many deep knife cuts...Cutting boards with deep scratches and knife cuts shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting board.; 4-501.11; Core - Several refrigerator and dry storage shelves were peeling and/or rusty. Chip storage drawers and make line top lid had broken/damaged handles. A few refrigerator units had torn/damaged door gaskets. One food prep sink had crack in upper part of sink rim...Food service equipment shall be kept in good repair...Replace damaged shelves; handles and door gaskets with similar approved equipment. Re-solder or re-weld closed the crack in sink. Do not use caulk to seal sink crack.; 4-502.11(A) and (C); Core - Large flour container had cracked lid...Food service utensils shall be kept in good repair...Replace container lid.
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 - Observed soiled wire and solid metal shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.17; Core - No covered trash can provided in women's bathroom...Bathrooms used by females shall be provided with a covered trash can or receptacles for sanitary disposal...Provide required covered trash can.
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.
5-501.113; Core - One dumpster top lid and a few dumpster side doors were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep lids and doors closed when not in use.; 5-501.114; Core - One dumpster drain plug was missing...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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.
6-501.11; Core - Some floor tiles and wall outlet cover were missing. Some caulk between sinks and walls/splash guards was damaged or cracked. At dish machine spray rinse arm; no cold water was available. When hot and cold water are turned off completely; water continues to flow through rinse arm...Physical facilities shall be kept in good repair...Replace missing tiles and outlet cover; and replace damaged caulk. Ensure caulk is smooth and easy to clean. Repair spray arm so when water is completely turned off; water will not continue to flow through rinse arm. Ensure there is cold running water under pressure at this sink.; 6-501.16; Core - In mop sink/can wash; mop handles were down in mop sink basin with mop heads leaning against wall...After use; mops shall be positioned to air dry without soiling walls; equipment and supplies...Store wet mops hanging with handles up and mop heads down; draining into mop sink basin.
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
4-204.11; Core - One ventilation hood filter was missing; and several others were damaged (cooking was taking place underneath)...Exhaust vent hood systems in food prpearation areas including components such as filters shall be designed to prevent grease or condensation from draining or dripping onto food and clean equipment/utensils...Replace missing and damaged vent hood filters; ensuring there are no gaps or spaces between filters.; 6-202.11; Core - Light fixture in at least one refrigerator/freezer was not shielded/protected...Where food is exposed; light fixtures shall be effectively shielded or shatter-resistant...Effectively shield or provide shatter-resistant light bulb.
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; There was raw chicken stored above ready-to-eat foods. There was raw red snapper above raw vegetables. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI... The food items were stored in correct final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; The dish machine was not showing no signs of chlorine sanitizer. Chlorine sanitizer must e between 50 to 200 parts per million. The dish machine was taken through 4 complete cycles. CDI... The dish machine was repaired on sites.
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; Clean the storage shelves. Clean around the cooking equipment. Equipment must e clean and free of dust and deris.
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.