notedCode 4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: all exterior and interior surfaces of food prep equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: all exterior and interior surfaces of food prep equipment; including but not limited to: top; side panels; under door handles; gaskets; and front exterior and interior of doors. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to clean and increase cleaning frequency of these items.***REPEAT VIOLATION***
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 6-201.15 Floor CoveringCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.15 Floor Covering; Mats and Duckboards 6-501.12 Cleaning; Frequency and Restrictions Floors were excessively soiled with food debris. Walls at steam table area have food splatter stains. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Increase cleaning frequency.***REPEAT VIOLATION***
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) 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) Several food items in the prep unit were held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. The PIC voluntarily discarded the food items. EHS recommends having unit inspected for possible repair due to ongoing issues with cold holding.***CORRECTED DURING INSEPCTION (CDI)***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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Several plates are chipping along the edges. Equipment and utensils shall be maintained in good repair. PIC advised to inspect plates for crackCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Several plates are chipping along the edges. Equipment and utensils shall be maintained in good repair. PIC advised to inspect plates for crack; breaks; and chips.
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 4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: all exterior and interior surfaces of food prep equipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: all exterior and interior surfaces of food prep equipment; including but not limited to: top; side panels; under door handles; gaskets; and front exterior and interior of doors. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to clean and increase cleaning frequency of these items.***REPEAT VIOLATION***
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 6-201.15 Floor CoveringCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.15 Floor Covering; Mats and Duckboards 6-501.12 Cleaning; Frequency and Restrictions Employee in prep area uses cardboard as floor mat. Floors were excessively soiled with food debris. Walls at steam table area have food splatter stains. Mats and duckboards shall be removable and easily cleanable. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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) 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) Several food items in the prep unit were held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. The PIC voluntarily discarded the food items.***CORRECTED DURING INSEPCTION (CDI)***
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 Temperature Measuring Devices - Functionality (C) Prep units/lowboys are not equipped with a temperature measuring device. Provide and position correctly an air thermometer in cold/hot holding equipment. PIC advised.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Flies in the sandwich make line area. Premises shall be maintained free of insects. PIC is to eliminate flies and review/revise pest control measures as needed.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Sandwich prep unit leaks water/condensate onto the floor. Equipment shall be maintained in good repair. PIC advised to inspect for repair and/or empty drain pan.
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 4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: lowboy gasketsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: lowboy gaskets; lowboy interior and exterior; and area and crevices under prep unit lids. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to clean and increase cleaning frequency of these items.
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.
3-302.15; Core; Avocado on the makeline was being cut with produce stickers still present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Remaining avocados were washed and stickers removed. Full point may be taken for repeat violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12 (A); Core; Observed a food scoop laying inside the mac n cheese on the steam table. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- scoop 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The warewashing machine has old food residue accumulation on the top and behind the doors. Warewashing equipment shall be cleaned at least every 24 hours if used and at a frequency that prevents recontamination of equipment. Increase cleaning frequency.
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; Front sides of reach-in units under the counter observed with black residue build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of these items. Cleaning has improved since previous inspection. Full point not taken.
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; Some refuse and debris observed behind the ice machine. Physical facilities shall be maintained clean. Clean this area. No point taken.
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; Three metal food storage containers stored as clean had food residue in them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for additional cleaning. All other equipment observed clean. Full points may be taken for repeat violations in the future.
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; Priority; Roast beef and ham that had been prepared this morning at 10:30am did not meet the cooling time required due to ineffective cooling methods and temperature abuse during preparation. Foods measured 55F during inspection. Time out of temperature was likely 4 to 6 hours. TCS foods shall cool to 41F or less within 4 hours if prepared from ambient temperature. CDI- food was voluntarily discarded.
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.
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; A entire cooler of TCS food including deli meats; cheeses and deli salad was observed out of proper temperature (see temp chart). Food had been in this unit since at least yesterday. TCS foods shall be held cold at 41F or below. CDI- all foods with date marks from the previous day were voluntarily discarded. Food prepared this morning was moved to the walk-in cooler. PIC has called for a priority repair and a technician was on their way during inspection. Full points taken for 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut roast beef and ham that were prepared this morning at 10:30am were observed holding around 55F in large containers with tight lids. Ham and roast beef were cut cold but temperature abuse occurred during the preparation process. CDI- food was voluntarily discarded. Cool foods in smaller portions and leave uncovered to allow air flow for quick cooling if protected from overhead contamination. No point taken today. ; 4-301.11; Priority Foundation; Facility already had 1 broken makeline cooler upon arrival that was empty. A second makeline cooler was found to be broken as well. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified in this code. Facility is able to operate temporarily with remaining reach-in unit and walk-in cooler. An emergency repair was called in. Please have both units repaired by Friday 5/14. No point taken
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.
3-302.15; Core; Avocado on the makeline had been cut through the produce sticker. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Remaining avocados were washed and stickers removed. No point taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Sides of equipment; especially front sides of reach-in units under the counter observed with food residue/black build-up. Crumb accumulation observed around bread station and shelving near ovens. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of these items. Full point taken for repeat violation.
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; Two metal food storage containers had some residue in the corners. Containers were on the clean equipment shelf. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for additional cleaning. All other equipment observed clean. No points taken today.
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; Ham and chicken on the makeline were observed holding between 44F and 50F. TCS foods shall be held cold at 41F or below. CDI- bags of ice placed on food product to cool them down. Refrigeration seems to be functioning properly. Unsure why food was out of temp. Keep flip top lids closed when not in-use to hold the cold air better. This unit is near an oven which blows hot air and may be contributing to a rise in temperature in the flip top portion.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The pre-wash basin of the warewashing area is soiled with a brown residue. The compartments of sinks; basins; or other receptacles used for washing and rinsing equipment shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
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; Sides of equipment; especially front sides of reach-in units under the counter observed with food residue/build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of these items. Cleaning has improved since previous inspection. Full point not taken.
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 floor under the equipment shelf near warewashing area is soiled. Some debris and residue on floor behind ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning has improved since previous inspection. Full point not taken.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No person in charge with a CFPM certificate during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have shift managers obtain ServeSafe or similar credential by next inspection to avoid future demerits.
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.
2-301.14; Priority; Observed an employee handle a bottle of sanitizer and move the trash can. Employee discarded gloves and began to put new gloves on to continue food prep without washing hands. Hands shall be washed after engaging in activities that contaminate the hands and before donning gloves for working with food. CDI- employee instructed to wash hands before donning new gloves.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Two spray bottles of peroxide sanitizer were observed without labels. The label on one bottle was too faint to read. Cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- labels added. No point taken today.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Sliced ham and chicken under the flip top unit prepared this morning were observed holding between 44F and 46F. PIC stated these were prepared just prior to inspection and were cooling down. Avoid cooling TCS (temperature controlled for safety) food in the flip top portion of the reach-in unit. This compartment is not designed to cool foods. Utilize rapid cooling equipment such as the walk-in cooler. CDI- educated employees on best cooling methods. All meats will be used by the end of lunch. No point taken 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Water was observed dripping from the ceiling of the walk-in cooler onto the floor and boxes of food product below. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Determine the cause of this leak and repair.
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.
3-304.14; Core; Bucket of sanitizer observed stored above single-use cups and lids at the front counter. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; single-use articles; linens and clean equipment. CDI- bucket moved to lower shelf.
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.
3-302.15; Core; Observed an avocado cut on the makeline with the produce sticker still present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash all produce and remove stickers prior to cutting. Full point may be assessed for repeat violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Sides of equipment; especially front sides of reach-in units observed with food residue/build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase the cleaning frequency of these items. Full point assessed for repeat violation.
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; Floors under and behind equipment are soiled with old food debris including under the makeline reach-in units and behind the ice maker. Floors under shelving in the walk-in cooler have debris. Physical facilities shall be maintained clean. Increase cleaning frequency.
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.