criticalCode Observation: Utensils and euqipment were not being sanitized due to the warewash machine not emitting a chlorine residual of 50-200ppm during rinse cycleCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Utensils and euqipment were not being sanitized due to the warewash machine not emitting a chlorine residual of 50-200ppm during rinse cycle; The tube for chlorine residual had extended beyond the length of the stabilizer tube as machine was running dispensing mechanism during rinse cycle. CDI: This tube was adjusted and machine was primed again; (Tested at 50ppm) Ensure that all utensils and equipment are sanitized prior to air drying. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P)
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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Lotions; vaseline and other care items are not approved to be stored over the food prep sink uncontained; Designate a storage space for personal items. CDI: These items were removed and placed in a designated storage area. 7-209.11 Storage - Other Personal Care Items (C) EMPLOYEES shall store their PERSONAL CARE ITEMS in lockers or other suitable facilities provided for the orderly storage of employees possessions.
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: Food items stored under shelving in rear hall/walk in floor - Ensure that all food items are stored above the floor. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Food items stored under shelving in rear hall/walk in floor - Ensure that all food items are stored above the floor. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the 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.
Observation: The thermometer on the low temperature dish machine is not functioning; Ensure all temperature measuring devices are in working condition (Water temperature when checked 121F) 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: Open drink containers stored on food prep table areasEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Open drink containers stored on food prep table areas; in containers that do not prevent hand contact of mouth surface when consuming product. CDI: Drink containers were changed; moved to containers for storage to prevent contamination of food production areas. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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.
Observation: The front drive thru window reach in and the 2 door prep refrigerator coffee service line did not have ana air thermometer to monitor air temperatures of unit. Ensure all refrigeration units have an air thermometer in the warmest part of the unit to monitor air temperatures. 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.
majorCode Observation: Pink himalayn salt working container and brown sugar on self service table were not labeled with contents.CDI: Working containers were labeled during inspection for corrective action. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Pink himalayn salt working container and brown sugar on self service table were not labeled with contents.CDI: Working containers were labeled during inspection for corrective action. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Observation: The packaged bottles of chai tea and coffee do contianer labels with the ingedients; allergens; quanitity with business information offered int he reach in display of the dining area. Provide labeling for these products that are grab n go in the display refrigerator. Verification for corrective action by 1/16/26. 3-602.11 Food Labels (Pf) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
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.
notedCode Observation: The fly light installed over the storage/production table area is not installed where contamination cannot occur. Move the fly light to a designated location not overhead of foodPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The fly light installed over the storage/production table area is not installed where contamination cannot occur. Move the fly light to a designated location not overhead of food; utensils; linen; equipment or single service storage or production is/or occurring. 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate mechanical insect control devices.
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 non food contact surfaces of the ice machine have visible debris buildup. Increase cleaning passes to prevent buildup. 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: Floors under equipment on the cook line have accumulated debrisCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors under equipment on the cook line have accumulated debris; The air intake vent cover on the cieling are accumulated with dust/debris; Increase frequency of clenaing in these areas to preclude build up. 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.
2-401.11; Core; Open employee beverage was being stored over a prep station being used. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or equipment.
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: In use utensils stored at room temperature (cutting boardsCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: In use utensils stored at room temperature (cutting boards; tongs; spatulas; bowls and other cooking utensils) are not washed; rinsed and sanitized every 4 hours. Staff cannot demonstrate what time utensils had been cleaned prior to beginning of inspection. CDI: Utensils and other items removed to be cleaned. Operation opens at 7am and serves same food items during operation day. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C) Equipment food contact surfaces and utensils shall be cleaned; and sanitized throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; P.
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: Hermtically packaged products: milkFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Hermtically packaged products: milk; plant fluids; deli meat; cheeses; salmon are not datemarked when opened or removed from original packaging for use. Prepared food items chicken salad; cut leafy greens; sliced tomatoes; sauce mixes are not date marked when prepared. Milk items are within disposal date; however it cannot be demonstrated when packaging was opened for use. Food products are not discarded daily as part of a written production plan. All items prepared or whne opened should be datemarked and discarded within 7 days wherein the open day or prepare date is Day 1. A follow up for verification will occur 8/29/25 for corrective action. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) 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
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.
notedCode Observation: A written time control policy is not available for the half/half (creamer) placed out on tiem control in a carafe for consumer use within the dining area. CDI: A written policy was drafted to keep on site for time control of carafe. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) 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
Observation: A written time control policy is not available for the half/half (creamer) placed out on tiem control in a carafe for consumer use within the dining area. CDI: A written policy was drafted to keep on site for time control of carafe. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Working spray bottles of chemical cleaners were not labeled with contents. CDI: Bottles were labeled and stored properly. 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 fly light installed over the storage/production table area is not installed where contamination cannot occur. Move the fly light to a designated location not overhead of foodPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The fly light installed over the storage/production table area is not installed where contamination cannot occur. Move the fly light to a designated location not overhead of food; utensils; linen; equipment or single service storage or production is/or occuring. 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate mechanical insect control devices.
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; Staff are not wearing hair covering during production tasks. CDI: Staff corrected by putting hair up; wearing ball caps. Ensure that facial hair is covered in addition using beard restraints. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
2-401.11; Core; Open employee beverage was being stored over a prep station being used. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or equipment.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Pre cooked pancakes were being stored below raw egg mixture. In order to prevent potential cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
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; Cheeses were found holding above their prep top cooler's fill line and were above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was placed in closed refrigeration to be cooled.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Multiple wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Full deductions will be taken if this item is repeated 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Men's restroom handwashing sink caulking has split and the handwashing sink is not flushed to the wall. Equipment shall be maintained in a state of good repair. Re-caulk sink as needed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Repeat; Dust is building on the ceiling/wall around clean dishes above the 3 compartment sink. Ice is building on the floor of the walk-in freezer. 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.
2-301.12 Cleaning Procedure; Observed employee properly washing hands; then turning the handwashing sink off with their bare hands. After the handwashing procedure; employees shall use a barrier such as paper towels to turn off the handwashing sink in order to prevent recontamination of the hands. CDI- Staff was educated on procedure.
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.
4-501.114; Priority; Chlorine sanitizer in dishwashing machine was at 0ppm. Chlorine sanitizer shall be maintained at 50-200ppm. PIC has contacted maintenance and is setting up sanitizer in the 3 compartment sink to use in the meantime. Use the 3 compartment sink to sanitize all food contact surfaces until the dishwashing machine is adjusted. CDI- Sanitizer was changed out and reached 50ppm. Full deductions will be taken if this item is repeated 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Container of pasta was found being cooled in a plastic container with a tightly fitted lid. In order to facilitate cool air flow; potentially hazardous foods shall be cooled with loose or no covering. CDI- Lid was partially removed for 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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Multiple wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.15; Core; Repeat; Avocados being cut had stickers remaining on them. Raw fruits and vegetables shall be washed (and stickers removed) before preparation. CDI- Avocados were taken back to be rewashed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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); Dust is building on the ceiling/wall around clean dishes above the 3 compartment sink. 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.
2-401.11; Core; Open employee beverage was being stored directly over a prep station being used. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or equipment.
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.
4-501.114; Priority; Chlorine sanitizer in dishwashing machine was at 0ppm. Chlorine sanitizer shall be maintained at 50-200ppm. CDI- Sanitizer was changed out and 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.
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; Portion of cheese was holding above the prep top cooler's fill line and was above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was placed in closed refrigeration to be cooled.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Consumer advisory is missing on printed menus. Eggs are being served cooked to order. If raw animal food is served undercooked; a consumer advisory that includes a disclosure and reminder shall be provided. VR- EHS returning on 5/10 to ensure consumer advisory has been added.
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; One container of slaw was found being cooled in a plastic container with a tightly fitted lid. In order to facilitate cool air flow; potentially hazardous foods shall be cooled with loose or no covering. CDI- Lid was partially removed for 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.
3-302.15; Core; Avocados being cut had stickers remaining on them. Raw fruits and vegetables shall be washed (and stickers removed) before preparation. CDI- Avocados were taken back to be rewashed.
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; Cleaned food containers were found with sticker residue remaining on their non food contact surfaces. Raw fruits and vegetables shall be washed and stickers removed before 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.
5-202.12; Core; Handwashing sinks in both the men's and women's restrooms are not providing water at 100F. Each handwashing sinks shall be equipped to provide hot water of at least 100F. Adjust these handsinks to meet this requirement.
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.
3-304.12; Core; A couple scoops stored with their handle below the surface of the food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored when not in use.
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.