notedCode 2-501.11 No vomiting and diarrhea clean up plan. Vomit and Diarrhea Clean up Plan -A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 No vomiting and diarrhea clean up plan. Vomit and Diarrhea Clean up Plan -A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI-REHS emailed the PIC written vomiting and diarrhea clean up plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.11 (A)(2) Raw chicken stored above beef in the walk-in cooler. Priority: Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Raw chicken stored above beef in the walk-in cooler. Priority: Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. CDI-Chicken was moved to below the beef.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); Priority; Turkey is 53F and roast beef is 52F in the display refrigerator. Chicken is 46F in the grill refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The turkey and roast beef were placed in the walk-in cooler. The chicken and TCS food in the grill refrigerator were placed on ice.
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; Spray bottle filled with Chlorox did not have a label. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Bottle was labeled. CDI-The Chlorox was labeled once REHS spoke to PIC. 7-204.11 Priority: Chlorine sanitizer is over 200ppm of chlorine in a wiping cloth bucket. Maintain sanitizer to within the tolerance zone.( 50-200ppm for chlorine sanitizer). CDI-The chlorine sanitizer was remixed to the correct concentration.
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.
2-102.12 (A) The PIC is not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. CDI: resources on available course offerings provided.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-401.11 (A); [Repeat] An employee beverage was observed being stored on the shelf above the steam well. 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. CDI- education given and drink was removed.
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.
2-301.14 (I); Priority; Employee was observed entering from outside back into the kitchen with gloved hands and then proceeded to put away food from a recent delivery without changing gloves and washing hands. Wash hands after engaging in other activities that contaminate hands. CDI- education given and hands were washed.
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; Several metal pans; clear containers and utensils being stored as clean were observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were sent back to be cleaned 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.
3-501.16(A)(1); Priority; Ground beef (overstocked) in the steam well was observed holding below 135F. Fried potatoes sitting on the grill was also holding below 135F as well (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI- Steak was reheated to 165F and fried potatoes were voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(2); Priority; [Repeat] A few metal containers of grilled chicken cut and portioned this morning at around 6am were all holding between 49-51F in the walk-in cooler. A container of egg yolks being stored near the grill was holding around 70F. Maintain TCS foods in cold holding at 41F or less. CDI- grilled chicken was allowed to rapidly cool in the walk-in freezer. Eggs were voluntarily discarded by PIC.
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.
3-501.18; Priority; Queso with a day dot label of Friday was determined to have been made last Friday; January 23rd after further discussion with the PIC. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- queso was voluntarily discarded by PIC and guidance was given on incorporating a better dating system. Please write the date of preparation when labeling TCS food items.
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; Priority Foundation; Spray bottles filled with a rapid multi-surface disinfectant cleaner did not have a label. Label working containers of toxic materials such as cleaners and sanitizers. CDI- bottles were labeled.
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 ; [Repeat] A few flies and several drain flies observed in the kitchen. Keep the premises free of insects; rodents; 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.
notedCode 3-305.11[ Repeat] Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11[ Repeat] Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. An Opened bag of bread crumbs and other unopened bags of dry goods observed being stored on the floor in the basement area. 3-307.11; The reach-in coolers stored out in the dining/lobby area have opened packages of food inside are not being kept locked or inaccessible to potential consumer contamination. Protect food from contamination sources not specifically noted by the code. Keep the doors to these coolers locked when not in use.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) [Repeat] Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows 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.
4-501.12; The cutting boards along the deli service line are heavily scored and soiled. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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(C ); Cleaning needed in the microwave; prep sinks and clean dish storage shelves. 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. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: Establishment is new and still under 210 days of being permitted. **October 21Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: Establishment is new and still under 210 days of being permitted. **October 21; 2025 is the deadline before this item will start to count against you.**
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.
4-702.11; Priority; Employee observed washing dishes without properly sanitizing afterwards. Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning. CDI- education given and employee sanitized all dishes properly.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14(A) [Repeat]; Priority; Containers of grilled chicken cooling from yesterday morning were observed holding between 54-86F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: chicken voluntarily discarded by PIC.
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.
3-501.16(A)(2); Priority; [Repeat] Sliced deli meats; cut lettuce; and buffalo chicken were all holding above 41F in the deli display case. Maintain TCS foods in cold holding at 41F or less. CDI- food items were allowed to rapidly cool due to being held for less than 4 hours.
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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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 Grilled chicken cooling in deep metal container from yesterday holding well above 41F (see item #20). CDI: Chicken voluntarily discarded. [Repeat] .
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 ; [Repeat] A few flies observed in the kitchen. Keep the premises free of insects; rodents; 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) [Repeat] Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows 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.
notedCode 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: Establishment is new and still under 210 days of being permitted. **October 21Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: Establishment is new and still under 210 days of being permitted. **October 21; 2025 is the deadline before this item will start to count against you.**
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-103.11(O) ; Priority Foundation; An employee health policy is not available and owners are unaware of what these requirements entail. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- guidance documentation provided.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- guidance documentation provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-401.11 (A); Uncovered employee beverages were observed at the prep sinks. 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. CDI- education given and drinks discarded.
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.
2-301.14 (F); Priority; Food employee observed handling raw hamburger with gloved hands but did not change gloves or wash hands prior to handling fried egg coming off of the grill. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education was given and employee was instructed to remove gloves and wash hands. The fried egg was left on the grill for a couple minutes more to eliminate contamination risk.
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.
6-301.12; Priority Foundation; Paper towels were not available at either handwashing sink in the kitchen. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels provided.
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.
3-302.11 (A)(2); Priority; [Repeat] Raw shelled eggs were observed being stored above ready-to-eat deli meats in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) ; Priority Foundation; [Repeat] The small slicer last used yesterday was observed with food debris along the blade. Several knives being stored as clean were observed with food debris along the blades. The meat grinder last used this morning at around 8am was observed with some food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- all items sent back to be 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.
3-501.14(A) [Repeat]; Priority; Grilled chicken cooling from this morning at 8am & 11:00am were observed holding between 67-77F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: chicken voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(1); Priority; Steak; fried potatoes sitting in a steam well was observed holding below 135F. Barbacoa was also observed sitting inside of a cold oven and holding below 135F (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI- Steak and barbacoa was reheated to 165F and fried potatoes were voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(2); Priority; shredded lettuce; cut tomatoes; roast beef; turkey; ham; cold smoked salmon; raw breaded chicken; boiled eggs and pinto beans were all holding above 41F in various units of refrigeration. Maintain TCS foods in cold holding at 41F or less. CDI- boiled eggs were voluntarily discarded by PIC and all other food items were allowed to rapidly cool due to being held for less than 4 hours.
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.
3-501.17; Priority Foundation; Several TCS food items were observed with multiple date labels or no labels at all. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- education given and known dates were added. Work on a better dating system.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(2); Priority Foundation; The consumer advisory on the small menus is missing the disclosure statement. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Verification Required- EC will return by Friday; September 12th to verify consumer advisory update. 3-603.11 (A); Priority Foundation; The consumer advisory is missing on the large menu in the dining room.Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Verification Required- EC will return by Friday; September 12th to verify updates.
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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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 Grilled chicken cooling in deep tightly closed metal container. CDI: Chicken voluntarily discarded. .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 ; A few flies observed in the kitchen. Keep the premises free of insects; rodents; 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.
notedCode 3-305.11[ Repeat] Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11[ Repeat] Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on the floor in kitchen area and inside walk in.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) [Repeat] Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows 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.
4-601.11(C ); Cleaning needed around the stovetops and grills. 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.
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; The floors in the kitchen and basement area are in need of cleaning. 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some plastic lids and containers stored clean had sticker residue. CDI: Placed in dish washing area for rewashing.
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.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: Establishment is new and still under 210 days of being permitted.
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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw shrimp; turkey and beef thawing in the same sink. CDI: Items removed from sink and separated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Carnitas cooling since 6am this morning 109F. CDI: Items discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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 Carnitas cooling in deep tightly closed metal container. CDI: Carnitas discarded. .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.13 Thawing (Pf); Foods thawing in sink full of water. Thawing shall be accomplished under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Completely submerged under running water: At a water temperature of 21oC (70oF) or below; with sufficient water velocity to agitate and float off loose particles in an overflow; For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF). CDI: Items removed from water.
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.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No food thermometer in establishment. Verification required. REHS will return in 10 days to verify.
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 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on the floor in kitchen area and inside walk in.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows 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.
notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Single service containers and cups stored on the floor in dry storage area downstairs.
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 4-204.115 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115 Warewashing Machines; Temperature Measuring Devices (Pf); No test strips for sanitizer in establishment. Test strips shall be provided. Verification required. REHS will return in 10 days to verify.
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.