notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); Many pans stored as clean had sticker residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Pans were scraped; then cleaned and sanitized again.
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 (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 (Priority); Food in the preparation cooler and gluten free cooler were holding 45-52F. Hold TCS foods at 41F or below. CDI-Foods in the gluten free cooler were moved to the walk in cooler to chill. The door on this unit does not stay shut; and is going to be repaired. Foods in the pizza topping unit were put on ice; as unit was in use during lunch rush. All units are being monitored; and were holding 41F or less prior to opening; according to documentation.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); There was a container of garlic and peppers in oil labeled as discard by 3/13/26; that was still available for service 3/18/26. Discard food within 7 days of opening or preparation. CDI-Garlic in oil was 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.
6-201.11 Floors; Walls and Ceilings - Cleanability (Core); The door to the walk in cooler is no longer smooth and easily cleanable; with cracks in it. The wall behind the steam table is missing a few tiles. The floor in the back preparation area is missing a few floor tiles. Repair or replace the door and tiles to make these areas easily cleanable.
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; Multiple cutting boards on the prep coolers are scored; stained; and worn. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Note: PIC states that these boards are to be replaced. Replace the cutting boards. 4-501.11 Good Repair and Proper Adjustment - Equipment (Core); All prep coolers have rusting vents inside. Equipment must be maintained in good repair. Repair/replace 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; Facility does not have test strips or a maximum register thermometer to check internal final rinse temperature of dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water ware washing machines. The thermometer must be readily accessible. Facility ordered a max/min thermometer; and will contact EC when it is available.
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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (Core); The interior vents on all prep coolers had food/black residues on them. The wall behind the prep area is soiled. Non food contact surfaces must be maintained clean. Increase cleaning frequency of these areas.
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 3-304.11 Food Contact with EquipmentOther
Official wording
Food separated & protected
Inspector’s notes
3-304.11 Food Contact with Equipment; Utensils (P) Cheese Slices in the top of the make line refrigerator extend out of the pan and flop towards the back of the refrigerator vents; interior refrigerator surface. Cheese shall only touch clean and sanitized surfaces. Cheese shall be maintained inside the pan so that it only touches clean and sanitized surfaces. Upper layers of cheese were removed and cheese pushed into the pan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority; Sliced Ham 44.4F in the right pizza flip top refrigerator; stacked above the fill line. Ham shall be maintained at 41F or less. Individual cover may be used on the ham if it tends to be higher in temperature than other foods. Manager moved ham to the walk in cooler to cool and emphasized effort to maintain product level below the fill line on the pan.
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 3-501.19 (A) (1) Pizza is held on top of the oven for sale by the slice during lunch hours. Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Pizza is held on top of the oven for sale by the slice during lunch hours. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Today we discuss the requirement for written procedures detailing the time holding procedures for pizza. Kitchen manager prefers to discard remaining pizza at 3 hours; and we discussed the maximum amount of time before disposal is 4 hours. preliminary written time holding procedures were started today to be posted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.15 Washing Fruits and Vegetables (C) Apples and Avocados are stored in the prep refrigerators for use with stickers remaining on each piece of produce. Wash apples and avocados in cool water before storing in the front refrigerators for use. Store apples in a clean pan. discussed today
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-502.13 Used Purple single use gloves are stored on the cutting board in the pizza preparation area. Single-use and single-service articles cannot be reused. After removing gloves from handsEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Used Purple single use gloves are stored on the cutting board in the pizza preparation area. Single-use and single-service articles cannot be reused. After removing gloves from hands; discard them. Gloves were discarded
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) There is visible microbial growth inside the beer walk in cooler. Interior and hinges of the gluten free refrigerator need cleaning. maintain free of microbial build up
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.
6-301.11; Priority Foundation; No soap is available at the centrally located handwashing sink in the cooking and preparation area. There is also a water pitcher stored at the handwashing sink. Maintain the sink free of storage and stocked with soap. Manager is going to Trader Joe's now to purchase soap dispensers to store on the sink. Water pitcher was removed for cleaning.
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.
4-602.11 Equipment Food-Contact Surfaces - Frequency (P) Two Refrigerators with vents along the top are not clean. There is a lot of debris on refrigerator surfaces above the pans of food. Handles also have build up at the base. Detailed cleaning of the refrigerators is 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 3-304.14(B) Buckets of wiping cloths are stored in a solution with no detectable sanitizer. Assure buckets are filled with sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Fresh solution was obtained from the sink and it measured properly. Sanitizer is 50 degrees F. Sanitizer shall be mixed with warm water. Manager Jess began a request today to plumb the sanitizer with warm waterCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Buckets of wiping cloths are stored in a solution with no detectable sanitizer. Assure buckets are filled with sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Fresh solution was obtained from the sink and it measured properly. Sanitizer is 50 degrees F. Sanitizer shall be mixed with warm water. Manager Jess began a request today to plumb the sanitizer with warm water; not just the cold water line.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor tiles near the ice machine; in the sink preparation area are broken and filled with water. Repair needed to restore a continuous floor. . . Ceiling tiles are also dusty and in need of 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.
6-301.11; Priority Foundation; No soap is available at the centrally located handwashing sink in the cooking and preparation area. There is also a water pitcher stored in the sink. Restore this sink for handwashing. Maintain the sink free of storage and stocked with soap. Soap was added to a squeeze bottle and stored on the sink today. Water pitcher removed
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.
2-303.11; Core; Employee is wearing jewelry on his wrists and preparing food. Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Dish Machine sanitizes with hot water. An irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Today; a Taylor waterproof maximum registering digital thermometer was ordered for use in 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.
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; Shelves inside the walk in cooler are soiled. Food preparation sink needs better cleaning inside the sink basin and around faucet handles. Take the can opener blade off as a needed for cleaning. Maintain equipment 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.
6-301.12; Priority Foundation; Handwashing sink next to sandwich station did not have paper towels. Each handwashing sink shall be supplied with hand drying provisions. CDI: Paper towels were added.
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.
4-602.11; Core; Ice machine was soiled on the corners of the interior baffle. Ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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; Cheese and tomatoes in the right pizza flip top were stacked beyond the fill line and had temperature ranges above 41F. Multiple food items in the gluten free prep cooler were maintained above 41F due to improper fitting containers. Pesto in fill bottles were stored outside of refrigeration. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cheese and tomatoes were portioned into multiple containers and sent to walk in cooler for further cooling. Containers in gluten free flip top were replaced with properly fitting 1/6 pan containers and food was voluntarily discarded. Pesto was voluntarily discarded. Ensure that pesto is not left outside of refrigeration.
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; One bottle of cleaning liquid was stored without a label. Toxic materials shall be clearly and individually identified with the common name of the material. CDI: Liquid was voluntarily discarded due to unknown contents.
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; Chicken wings (65F) were cooling on a speed rack outside of walk in cooler. Food being cooled shall be placed in rapid cooling equipment. CDI: Chicken wings were placed into walk in cooler to finish cooling.
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.
4-903.11(A); (B) and (D); Core; Multiple clean cups were stacked wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Store dishes to allow air-drying.
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.
5-205.11; Priority Foundation; Handwashing sink near sandwich station was used for storing container. Handwashing sink may not be used for purposes other than handwashing. CDI: Container removed.
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.
4-601.11 (A); Priority Foundation; Multiple stacks of plates were soiled with food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Plates were sent to dish machine to be cleaned.; 4-501.114; Priority; Sanitizer in 3-compartment sink had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia shall have a concentration of 200-400 PPM or according to manufacturer's instructions. EHS will verify repair of 3-compartment sink by 10/30/23.
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; Multiple food items in sandwich drawers and left pizza prep cooler were maintained above 41F. Temperature controlled for safety (TCS) foods shall be maintained at 41F or less. CDI: TCS foods were moved to cool in walk in cooler. Ensure that doors and drawers are completely shut on these units when not in use.
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; Chicken wings (68F) were cooling on a speed rack outside of walk in cooler. Food being cooled shall be placed in rapid cooling equipment. CDI: Chicken wings were placed into walk in cooler to finish cooling.
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.
3-302.12; Core; A few bottles of oil were not labeled. Except for food that can be readily and unmistakably recognized; working containers of food shall be labeled with the common name of the food. CDI: Labels added.
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
3-305.11; Core; Three containers of sauce were stored on the floor in walk in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI: Food moved above floor.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee phone was stored on the side of the salad make line. Lockers or other suitable facilities shall be located in a designated area where contamination of food; equipment; or utensils can not occur. CDI: Phone was moved.
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.