notedCode Observation: The following non-food contact surfaces are accumulated with debris/food residue: gaskets on the refrigeraion unitsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The following non-food contact surfaces are accumulated with debris/food residue: gaskets on the refrigeraion units; floor of the walk in refrigerator. Increase cleaning in these areas and provide regular schedule for cleaning. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: Floor and wall areas under equipment unclean. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor and wall areas under equipment unclean. 6-501.12 Cleaning; Frequency and Restrictions (C) 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.
criticalCode Observation: Cooked sausage (44F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Cooked sausage (44F); Cooked beef (43F); diced tomatoes (42F) in walk in refrigerator holding above 41F. Thermometer on walk in refrigerator was observed at 47F; Walk in refrigerator is unable to maintain 41F or below for TCS (temperature control safety) food products; PIC contacted management to retrieve assistance for immediate work on walk in refrigerator; Walk in freezer door was opened to assist cold air temperature in walk in refrigerator lower until repair technician can arrive at facility as a temporary corrective action; Follow up 2/6/26 for corrective action. Air temperature on walk in refrigerator was able to get lower to during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding 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.
notedCode Observation: The working containers of chemical spray are not labeled with the contents of blue liquid (Surface cleaner)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: The working containers of chemical spray are not labeled with the contents of blue liquid (Surface cleaner); CDI: PIC labeled sprya bottles wth the working name of the chemical. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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.
notedCode Observation: The thermometer on the dish machine measuring the wash temperature was in poor repair and no longer in working condition. Repair or replace thermometer. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing
Observation: The thermometer on the dish machine measuring the wash temperature was in poor repair and no longer in working condition. Repair or replace thermometer. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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 Observation:An irreversible temperature measuring device is not available to check the high temperature dish machine. A minimum temperature of 160F is required to be met during operation for surfaces of equipment and utensils. A dish thermometer used today and the dish machine was able to reach 170F during operation. A verification will be conducted by 2/13/26 for temeprature measuring device. 4-302.13 Temperature Measuring DevicesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation:An irreversible temperature measuring device is not available to check the high temperature dish machine. A minimum temperature of 160F is required to be met during operation for surfaces of equipment and utensils. A dish thermometer used today and the dish machine was able to reach 170F during operation. A verification will be conducted by 2/13/26 for temeprature measuring device. 4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing. (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
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.
Observation: The dough press machine has accumulation in areas around the press plates. Ensure these are cleaned at least once every 24 hours. 4-602.12 Cooking and Baking Equipment (C) (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours.
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.
Observation: The prep refrigerators on the service line (2) two of them do not have air temperature thermometers in the equipment to monitor air temperature. Provide working thermometers in all refrigeration equipment. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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 Observation: Drian flies/fruit flies observed around floor drains under equipment and at mop sink. These areas are not maintained clean providing areas of harborage for pests. Ensure these areas have a regular clenaing schedule to preclude buildup of debris. 6-501.111 Controlling Pests. The PREMISES shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Drian flies/fruit flies observed around floor drains under equipment and at mop sink. These areas are not maintained clean providing areas of harborage for pests. Ensure these areas have a regular clenaing schedule to preclude buildup of debris. 6-501.111 Controlling Pests. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under §§ 7-202.12; 7-206.12; and 7-206.13; Pf and (D) Eliminating harborage conditions.
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.
Observation: Equipment bins and utensils were stored stacked wet without air drying. Ensure that all equipment; utensils are air dried prior to storage. **REPEAT** CDI: Bowls/equipment were rearranged during inspection to provide air drying. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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 Observation: The thermomter on the dish machine measuring the wash temperature was in poor repair and no longer in working condition. Repair or replace thermometer. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing
Observation: The thermomter on the dish machine measuring the wash temperature was in poor repair and no longer in working condition. Repair or replace thermometer. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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 Observation: The warewash machine is accumulated with debrisCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The warewash machine is accumulated with debris; backsplash of the dish sink and the wall have visible buildup. Increase cleaning frequency and at a minimum at least once every 24 hours. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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 Observation: The following non-food contact surfaces are accumulaed with debris/food residue: gaskets on the refrigeraion unitsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The following non-food contact surfaces are accumulaed with debris/food residue: gaskets on the refrigeraion units; interior areas of refrigeration units; floor of the walk in refrigerator; single service dispensing holders at self service station area. Increase clenaing in these areas and provide regular schedule for clenaing. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: The spigot at the handsink in the kitchen *hot water does not cut off at faucet handle. Repair the hand sink as was notated in previous inspection hot water was not availableWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The spigot at the handsink in the kitchen *hot water does not cut off at faucet handle. Repair the hand sink as was notated in previous inspection hot water was not available; sink is being cut off due to poor repair. 5-205.15 System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. (C)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: Plumbing fixtures in restrooms unclean accumulated with debris. Hand sinks are not regularly cleaned and have debris buildup. **REPEAT** 6-501.18 Cleaning of Plumbing Fixtures (C) PLUMBING FIXTURES such as HANDWASHING SINKSCleaning and sanitizing
Observation: Plumbing fixtures in restrooms unclean accumulated with debris. Hand sinks are not regularly cleaned and have debris buildup. **REPEAT** 6-501.18 Cleaning of Plumbing Fixtures (C) PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them 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 Observation: Floor and wall areas around dish sink and under equipment unclean. **REPEAT** 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor and wall areas around dish sink and under equipment unclean. **REPEAT** 6-501.12 Cleaning; Frequency and Restrictions (C) 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 Observation: The staff in charge were unable to demonstrate knowledge as it pertains to temeprature control of (tcs) temperature control saftey foodsPermits, training, and postings
Observation: The staff in charge were unable to demonstrate knowledge as it pertains to temeprature control of (tcs) temperature control saftey foods; bare hand contact with ready to eat foods. CDI: This was corrected during inspection to ensure staff were educated about requirements. 2-103.11 (A) - (P) (Pf) (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf (M) Except when APPROVAL is obtained from the REGULATORY AUTHORITY as specified in 3-301.11(E); EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue; spatulas; tongs; single-use gloves; or dispensing EQUIPMENT; Pf
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.
Observation: A certified food manager was not available during the inspection and during all hours of operation. Ensure that there is one person whom is a certified food manager on site during all hours of operation. 2-102.12 (A) Certified Food Protection Manager (C) (A) PIC shall demonstrate knowledge by being a certified food protection manager.
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.
notedCode Observation: A staff member was observed used bare hands to push a pizza into the box during production pass. CDI: This was corrected durin inspection and bare hand contact with ready to eat foods is disallowed. No additional food items were madeEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
Observation: A staff member was observed used bare hands to push a pizza into the box during production pass. CDI: This was corrected durin inspection and bare hand contact with ready to eat foods is disallowed. No additional food items were made; gloves are to be used ot prevent bare hand contact with ready to eat foods. 3-301.11 Preventing Contamination from Hands (P) (Pf) (B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P
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.
notedCode Observation: The hand sink in the rear kitchen area does not provide hot water due to faucet being in poor repair. 5-202.12 Handwashing SinksHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink in the rear kitchen area does not provide hot water due to faucet being in poor repair. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.
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 Observation: Ranch and ceaser dressings were being held out of temeperature on the front prep line during service. Observed dressings at 64F and 63F. CDI: Dressings were discarded during inspection as corrective action. Dressings held in cups and squeeze bottles to be held on ice and/or store din the bottom of the prep refrigerator to prevent cold holding exceedance. **REPEAT** 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Ranch and ceaser dressings were being held out of temeperature on the front prep line during service. Observed dressings at 64F and 63F. CDI: Dressings were discarded during inspection as corrective action. Dressings held in cups and squeeze bottles to be held on ice and/or store din the bottom of the prep refrigerator to prevent cold holding exceedance. **REPEAT** 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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 Observation: In use wiping clothes used to wipe down cutting boards and production area for cutting piza ar enot stored in a sanitizer betwene us. CDI: WIping clothes were stored in a sanitizer during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used to wipe down cutting boards and production area for cutting piza ar enot stored in a sanitizer betwene us. CDI: WIping clothes were stored in a sanitizer during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
Observation: Equipment bins and utensils were stored stacked wet without air drying. Ensure that all equipment; utensils are air dried prior to storage. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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 Observation: The thermomter on the dish machine measuring the wash temperature was in poor repair and no longer in working condition. Repair or replace thermometer. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing
Observation: The thermomter on the dish machine measuring the wash temperature was in poor repair and no longer in working condition. Repair or replace thermometer. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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.
majorCode Observation: AN irrevresible temeprature measuring device is not available to check the high temperature dish machine. A minimum temperature of 160F is required to be met during operation for surfaces of equipment and utensils. A lable method was used today and the dish machine was able to reach 160F during operation. A verification will be conducted by June 8Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: AN irrevresible temeprature measuring device is not available to check the high temperature dish machine. A minimum temperature of 160F is required to be met during operation for surfaces of equipment and utensils. A lable method was used today and the dish machine was able to reach 160F during operation. A verification will be conducted by June 8; 2025 for thermometer. 4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing. (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
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 Observation: Plumbing fixtures in restrooms unclean accumulated with debris 6-501.18 Cleaning of Plumbing Fixtures (C) PLUMBING FIXTURES such as HANDWASHING SINKSCleaning and sanitizing
Observation: Plumbing fixtures in restrooms unclean accumulated with debris 6-501.18 Cleaning of Plumbing Fixtures (C) PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them 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 Observation: Floor and wall areas around dish sink and under equipment unclean. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor and wall areas around dish sink and under equipment unclean. 6-501.12 Cleaning; Frequency and Restrictions (C) 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.
5-205.11; Priority Foundation; Handwashing sink in the back area was inaccessible due to trash cans and other equipment blocking it from employees. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Handwashing sink was accessible by the end of the inspection. Full deductions taken due to repeat.
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.
3-501.16 (A)(2) and (B); Priority; repeat; Cut lettuce was being held too highly above its fill line in the prep top cooler; and the top portion of the lettuce was at 47F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Top portion of lettuce was moved to closed refrigeration to be cooled before a 4 hour period elapsed.
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 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employees were observed preparing food with watches on their wrists. Other than a plain wedding band; employees may not wear jewelry on wrists or fingers while preparing food.
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.
minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service cups were being stored in a container with food reside inside. Single service utensils and equipment shall be stored in a clean environment where they are not exposed to potential 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.
5-205.11; Priority Foundation; Handwashing sink in the back area was inaccessible due to trash can and other equipment blocking it from employees. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Handwashing sink was accessible by the end of the inspection. Full deductions will be taken if this item is repeated again.
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.
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 portion of cut lettuce was being held too highly above its fill line in the prep top cooler; and the top portion of the lettuce was above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Top portion of lettuce was moved to closed refrigeration to be cooled before a 4 hour period elapsed.
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; Cooked/heated garlic and corn were being cooled in containers with tightly fitted lids that were stacked on top of each other. Potentially hazardous foods shall be cooled with loose or no covering to allow cool air flow transfer. CDI- Lids were partially removed and containers were un-stacked.
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; Large container of white food ingredients was found with no label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food.
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.
5-205.11; Priority Foundation; Handwashing sink was completely inaccessible in the back prep area at the start of inspection due to recent delivery and speed racks holding dough. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Handwashing sink was accessible by the end of the 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.
4-903.11(A); (B) and (D); Core; 1)Pizza slicers stored in a container that had collected debris on clean dish rack in the warewashing area. 2)A few clean plastic and metal food containers found stacked while still wet on clean dish rack. 3)Large stack of clean proofing containers found on drainboard of prep sink where contamination can occur. Cleaned equipment and utensils shall be stored: in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and in a self-draining position that allows air drying. Switch out containers holding clean utensils frequently; allow dishes to completely dry prior to stacking; and avoid stacking proofing containers where they are exposed to 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.
4-602.13; Core; Dough press and shelving to the right of dough press in need of cleaning to remove debris. Cleaning needed in reach-in coolers under front cold well to remove accumulated residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean these areas 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.
6-501.12; Core; Walls in general cooking area need cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to walls in this 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.