6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Paper towels missing from handwashing sink between prep sinks. CDI: Paper towels refilled.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Date marking/labeling stickers left on dishes stored as clean on storage shelving units. Verification Required: EC Wall will return in 10 days to ensure dishes are being thoroughly cleaned and stickers are removed.
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)(1) Maintain TCS foods in hot holding at 135F or above. (P): Small grill side steam table was not turned on and all food inside (onionsFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Small grill side steam table was not turned on and all food inside (onions; chicken; etc.) were holding below 135F. CDI: Unit turned on and food voluntarily discarded. Please ensure that this unit is always on and operational when 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.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Several deep scratches observed on surface of cutting boards at grill station. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Several gaskets on reach-in cooler doors are badly torn or split. Please have these gaskets replaced.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Hood ventilation system over grill line is 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Date marking/labeling stickers left on dishes stored as clean on storage shelving units. CDI: Dishes removed to be cleaned. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Build-up observed inside ice machine basin. Please have ice machine thoroughly cleaned.
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) Maintain TCS foods in cold holding at 41F or less. (P): Reach-In Cooler across from grill line is holding TCS foods at 43F specifically on the right end of this unit. Cold air appears to be lessened on the right side of this coolerFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Reach-In Cooler across from grill line is holding TCS foods at 43F specifically on the right end of this unit. Cold air appears to be lessened on the right side of this cooler; TCS foods on the left side are holding at 41F or below. Raw meats inside cold drawers below grill top are holding at 45F. Tech contacted during inspection to adjust coolers. Food placed on a temporary four-hour time hold with the expectation that all batches of food is used within four hours. EC Wall will return on Monday; October 27th to verify all coolers on make line are holding food at 41F or below.
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 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. (P): Large container of chickpea fatteh dated 10/16 and one container of tabbouleh dated 10/17. CDI: Items 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. (Pf): Spray bottle of yellow chemical cleaner without an identifying label. CDI: Label added.
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 6-501.111 Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Flies observed in back kitchen area.
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.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Several deep scratches observed on surface of cutting boards at grill station.
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 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Several to-go container cups stored inside dry storage bins without dedicated handles to limit hand contact with food. CDI: All cups taken out of use by EC Wall and PIC and replaced with long handled scoops.
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 Maintain equipment in good repair. Gaskets observed torn or split down the middle on two standing reach-in coolers. PIC took a photo of these gaskets so that replacements could be ordered. Minor rust forming on metal dish room racks. Facility is slated to undergo a major renovation in the common months.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Ice build-up on walk-in freezer door threshold. Minor dust/residue build-up on metal storage racks over prep sink stations.
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 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing from far right dumpster. Please contact trash company and request a replacement.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C) Employee purse stored on top of food prep equipment. CDI: Personal items removed during inspection. Please store personal items inside nearby cooler being used for employee storage.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode Observation: Observed drinks stored in various places through the kitchenEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Observed drinks stored in various places through the kitchen; various storage areas where contamination can occur of single service; food items. CDI: Drinks were removed from service. 2-401.11 Eating; Drinking; or Using Tobacco (C) (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.
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.
6-301.14; Core; Handwashing signage is missing from back-room handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI: Hand sink sticker provided during inspection by EHS
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: Display refrigerator is unable to maintain 41F or below due to usage and heat within facility/bread oven. Operator to place 6 hour time control on products with beginning time at 10:00am - 4:00pmFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Display refrigerator is unable to maintain 41F or below due to usage and heat within facility/bread oven. Operator to place 6 hour time control on products with beginning time at 10:00am - 4:00pm; 4:30pm - Close or 10:30PM; 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: Spray bottles being stored where contamination can occur. CDI: Spray bottles removed from shelving and placed in designated area. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Spray bottles being stored where contamination can occur. CDI: Spray bottles removed from shelving and placed in designated area. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P
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 hummus was observed unable to cool within an hour observed 67F to 66F (60m)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The hummus was observed unable to cool within an hour observed 67F to 66F (60m); CDI: Hummus was removed and placed in metal containers for remainder of cooling. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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: Single service items stored unpackaged in an area not approved for open single service/not sealed - stored less than 6 inches form floor exposed to splash/dust. 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service items stored unpackaged in an area not approved for open single service/not sealed - stored less than 6 inches form floor exposed to splash/dust. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) (C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
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.
Observation: Gaskets on the prep refrigerator; reach in poor repair; Thermometer on dish machine not reading properly; Prep refrigerator in the prep room no longer working; The wood boards for the pita dough is split; The band on the meat press/roll poor repair no longer cleanable. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observation: The dumpster area as litter and refuse throughout corral; Lids on dumpsters are in poor repair; The grease container is being stored on dirt and not an approved storage surface. 5-501.11 Outdoor Storage Surface (C) An outdoor storage surface for refuse; recyclables; and returnables shall be constructed of nonabsorbent material. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113 Covering Receptacles (C) (B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Dishwashing machine was producing chlorine sanitizer at 0ppm. For food contact surfaces; chlorine sanitizer shall be maintained at 50-300ppm. CDI- The empty chlorine sanitizer bucket was changed during the inspection and chlorine level reached 50ppm.
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); While the display cooler is now holding food at 41F or below; the prep cooler across from the grill was holding potentially hazardous food well above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- All potentially hazardous food on the prep top cooler at 57F was voluntarily discarded and food in the prep bottom at 45F was taken to new refrigeration to be cooled. Repair services arrived during the inspection. Establishment will not be storing potentially hazardous food in this cooler until cooler is holding food at 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); Two spray bottles of liquid cleaner were found with no labels. Poisonous or toxic materials in working contaiers shall be labeled with their common name. CDI- Containers were labeled during the inspection.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; A few flies were found in the kitchen during the inspection. The premises shall be maintained free of insects and other pests.
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.
minorCode 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 while wearing wrist jewelry. Other than a plain wedding band; employees may not wear jewelry on their 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 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); In-use utensils were found being stored in standing water at 73F. If utensils are stored in water between uses; the water shall be at/over 135F; or running at a velocity sufficient to remove loos particles.
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 Good Repair and Proper Adjustment - Equipment (C); Reach-in cooler in the back area has gasket that is largely torn/loose from the door. Multiple lights underneath the grill hood are not functioning. Equipment shall be maintained in a state of good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling above men's restroom and ceiling vents above back prep area are dusty and need to be cleaned. Physical facilities shall be cleaned at a frequency 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.
majorCode Observation: Clean dishes on rack were observed with food debris on surfaces. CDI: Operator put dishware back through cleaning. 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Clean dishes on rack were observed with food debris on surfaces. CDI: Operator put dishware back through cleaning. 4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. 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.
criticalCode Observation: Prep refrigerators and display refrigerators unable to maintain TCS foods 41F or below. Foods measured between 44F and 61F respectively. Refrigeration equipment cannot maintain temperature during usage periods. Verification for corrective action 6/22/2024. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Prep refrigerators and display refrigerators unable to maintain TCS foods 41F or below. Foods measured between 44F and 61F respectively. Refrigeration equipment cannot maintain temperature during usage periods. Verification for corrective action 6/22/2024. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) 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.
majorCode Observation: Food thermometers are not available for food prep staffingEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: Food thermometers are not available for food prep staffing; cooking staff. Food temperatures in equipment during storage; cooling or cooking is not being monitored by staff. Provide thermometers to verify food temperatures. Verification follow up for corrective action June 22; 2024. 4-302.12; Priority Foundation; B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure food cooking temperatures.
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 rear door is left standing open allowing for flies to come into facility. Door is not sealed at bottom. An air curtain is not over delivery door to prevent flying insects from entering the building. Flies observed through facility. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: the rear door is left standing open allowing for flies to come into facility. Door is not sealed at bottom. An air curtain is not over delivery door to prevent flying insects from entering the building. Flies observed through facility. 6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.; Observation: Flies observed throughout facility. Eliminate the presence of flies through trapping devices; air curtain over rear entrance door for deliveries.6-501.111; 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 sec.sec. 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: the thermometer on the warewash machine is not reading properly/poor repair. 4-502.11(A) and (C); Core; 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.; Observation: Eliminate rusting on surfaces of walk in door. Remove all broken equipment if not repaired or replaced to prevent harborage conditions in the future. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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: Mops not being hung up to air dry. 6-501.16Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops not being hung up to air dry. 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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.
6-301.14; Core; Handwashing signage is missing from back-room handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI: Hand sink sticker provided during inspection by EHS.; 6-301.11; Priority Foundation; Back-room handwashing sink did not have a supply of hand soap. Handwashing sinks must be provided with a supply of soap. CDI: Soap replaced.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Two large containers of densely packed tomato rice were 72F in the center. Both containers were lidded allowing minimal heat transfer. Foods shall be cooled in thin layers; in small portions; loosely covered to allow heat to escape; separated from other hot foods; and by using ice baths whenever possible. CDI: Rice placed on sheet pans in thin portions to rapidly cool.
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.
5-205.15; Core; Faucets on handwashing sink and on vegetable prep sink are leaking. A plumbing system shall be maintained in good repair. CDI: Work order placed for both sinks. No points deducted.
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.