2-102.12 (A) Certified Food Protection Manager (Core); Present employees do not include a certified food protection manager. The PIC must pass an exam as part of an ANSI-accredited food protection manager course. Recommend ServSafe class.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle intended for use on band saw was not labeled with contents of the container. CDI by labeling bottle with contents of the container.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed robocoupe that was not air dried prior to assembling after cleaning. CDi by placing in three compartment sink fo rrecleaning and placed on counter to air dry.
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. Observed meat and take out trays inverted near preparation counter; Counters were flipped to prevent contamination form food contact side of tray.
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.
2-102.12 (A) Certified Food Protection Manager (Core); Present employees do not include a certified food protection manager. The PIC must pass an exam as part of an ANSI-accredited food protection manager course. Recommend ServSafe class.
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 5-202.12 No hot water available at the handwashing sink on the restaurant side. Hot faucet dial spins freely. Provide at least 100F water at handsinks. Repair is needed. 6-301.11 Handwashing CleanserHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 No hot water available at the handwashing sink on the restaurant side. Hot faucet dial spins freely. Provide at least 100F water at handsinks. Repair is needed. 6-301.11 Handwashing Cleanser; Availability (Pf) No Soap is available at the toilet room handwashing sink. Assure soap is available at each handwashing sink. Teach employees to wash their hands each time they exit the toilet room; using soap and warm water. Replace soap when needed. Soap was added to the toilet room handwashing sink during 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.
4-601.11 (A); Priority Foundation; Food Preparation Sinks are not clean. Use detergent and clean the sinks after each use. Clean corners; interior basins; drainboards; etc. Keep sinks clean and sanitized for food preparation. Dish Detergent was applied to the sinks for cleaning during today's inspection.
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; Cooked food in the hot hold display unit are not 135F as required: Lamb 104F; Vegetables with okra 108F; Chicken 109F; cut chicken with vegetables 113F. TCS (Time/Temperature Control for Safety) foods shall be held hot at 135F or higher. CDI-Unit adjusted hotter. We added stickers as reminders required holding temperature is 135F+. Started a dry erase white board with written procedures at the bottom and each food item listed to write the time of cooking completion and the time 4 hours later (to be discarded). Time holding may be used with written procedures and labeling when followed by disposal of food that remains at 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.
3-501.16(A)(2) Eggplant is 45F in the display refrigerator. Maintain TCS foods in cold holding at 41F or less. -P Eggplant should be at 41F before storing in the display unit. Hummus is 41F. Use your thermometer to monitor food temperature. Move to the refrigerator to 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Bulk Turkey Deli meat is on day eight. Maximum allowable refrigerated time is seven days. Day the meat is opened counts as day one. Discard bulk deli meat appropriately. Turkey was discarded upon request.
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 4-501.12 Cutting Surfaces (C) Two white Cutting Boards in the restaurant have black cuts indicating areas that cannot be effectively cleaned. If cutting boards cannot be effectively cleanedCleaning and sanitizing
4-501.12 Cutting Surfaces (C) Two white Cutting Boards in the restaurant have black cuts indicating areas that cannot be effectively cleaned. If cutting boards cannot be effectively cleaned; replacement is needed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 5-501.16 Receptacles Availability (C Trash Can should be available at each handwashing sink to dispose paper towels. Assure hands are being properly washedFacility maintenance
5-501.16 Receptacles Availability (C Trash Can should be available at each handwashing sink to dispose paper towels. Assure hands are being properly washed; followed by use of a paper towel. Paper towel should be used to turn the water off. Provide a trash can at each handwashing sink.
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.
2-102.12 (A) Certified Food Protection Manager (Core); The PIC is not a certified food protection manager. The PIC must pass an exam as part of an ANSI-accredited food protection manager course. CDI-List of approved courses sent to PIC email; and posted here. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
criticalCode 2-301.14 When to Wash (Priority)Handwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (Priority); Employee did not wash hands after coughing or drinking. Hands must be washed: before putting on gloves for working with food; after handling raw meat; after eating or drinking; after coughing or sneezing; after touching face or other body parts; after visiting restroom; and any time hands might have become contaminated. CDI-Employee was directed to wash hands. Poster was provided to PIC via email detailing when hands need to be 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Deli meat opened 3/29/25 was still available for sale 4/9/25. Refrigerated; ready to eat TCS foods must be discarded within 7 days of being prepared; or opened from commercial packaging. CDI-Deli meat was voluntarily discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); There was debris on some of the food storage shelves and interior of reach in coolers. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of these areas. CDI-Shelves were 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.
2-103.11(A-P) Priority Foundation; The PIC is not ensuring that hot foods are being held at 135F or above. PIC shall ensure rules in the code for food safety and handling are met. CDI-Education was provided to PIC.
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.
2-102.12 (A) Certified Food Protection Manager (C); The PIC is not a certified food protection manager. The PIC must pass an exam as part of an ANSI-accredited food protection manager course. CDI-List of approved courses sent to PIC email; and posted here. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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 4-601.11(A) Priority FoundationCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Priority Foundation; The sausage stuffer; deli slicer; and chicken rack had food residues on them after being used yesterday. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were cleaned and sanitized. Ensure employees clean and sanitized equipment after each 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 3-501.16 (A) (1) PriorityFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Priority; Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding; Chicken; lamb; and rice in the hot display unit were holding 80F. Ambient air in this unit was 109F. TCS foods shall be held hot at 135F or above. CDI-Food was voluntarily discarded. Facility will be using Time as a Public Health Control (TPHC) for these items moving forward. A form was sent to PIC email; and procedure was explained to PIC in detail.
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 PriorityFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Priority; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Deli meat opened 11/6/24 was still available for sale 11/14/24. TCS foods must be discarded within 7 days of being opened or prepared. CDI-Meat was voluntarily discarded. 3-501.17 Priority Foundation; Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking; Lamb; chicken; rice; etc made yesterday were not date marked today. Refrigerated; ready to eat; TCS foods held overnight must be marked with the preparation or opening date. CDI-Foods were allowed to be date marked.
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
7-204.11 Priority; Bottle labeled as sanitizer contained chlorine solution at a concentration of 300ppm +. Provide sanitizer at correct concentrations; diluting as required. Chlorine sanitizing solutions must measure 50-200ppm. CDI-Solution was diluted to 100ppm.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Single use meat trays stored under the prep table were soiled. 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. CDI-Trays were voluntarily discarded. Trays will be stored in packaging until used moving forward.
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.
3-501.16(A)(1) ; Priority; Rotisserie chicken and rice in the hot hold display case were holding at 95-96F. TCS (Time/Temperature Control for Safety) foods shall be held hot at 135F or higher. CDI-These items 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.
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; Tomato salad and hummus were holding 45-46F in the front display case. Chicken salad made yesterday was 52F in the reach in cooler. TCS food shall be cold held at 41F or below. CDI-Foods 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.
3-501.17; Priority Foundation; Opened deli meats were not marked with the opening date. Refrigerated; ready to eat; TCS foods shall be marked with the preparation or opened date; and be discarded within 7 days of that date. CDI-Meats were voluntarily discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A bottle of Windex was stored next to opened packages of to go food containers and lids. Chemicals shall be stored so they cannot contaminate food containers; food; equipment; etc. CDI-Windex was moved to the back with other chemicals.; 7-102.11; Priority Foundation; There were two unlabeled spray bottles stored next to the mop sink. Working containers holding chemicals shall be labeled with the common name of the chemical to avoid confusion. 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.
6-301.12; Priority Foundation; No Paper Towels are available at the front handwashing sink. Keep sink stocked with paper towels and soap for use. Towels were added to the dispenser.; 6-301.11; Priority Foundation; No Soap is available at the front handwashing sink. Dish detergent was added to the dispenser today.
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; Food Preparation Sink is not clean. Use detergent and clean the sink after each use. Be sure to wash away the metal fragments from the scrub pad. Keep sink clean and sanitized for food preparation. Sink was cleaned during inspection.
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; Cheese; Beef and Chicken Pastries; Pies 91 to 101 degrees F are stored on the front counter with no temperature control. Maintain the pies; savory pastries above 135F ~or~ hold according to the rule Time as a Public Health Control. Owner develop time holding procedures during today's inspection. Savory pastries will be held a maximum of 4 hours and then discarded with labeling on a dry erase board (other labeling method may be used as long as procedures are adjusted).
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; Bulk Turkey Thigh Deli Meat is open and plastic wrapped with expired date marking (21 days for discard date). Once packages of ready-to-eat meats (capable of supporting growth of Listeria monocytogenes) are opened; maintain date marking; not to exceed seven days refrigerated. Turkey; Hummus; Eggplant have no date marking. Limit refrigerated shelf-life to a maximum of 7 days. Maintain date marking on packaged hummus & eggplant (shelf can be labeled if you do not want to label customer packaging itself). Deli Meats were discarded upon request
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.
4-501.11; Core; Handwashing sink to the left of the 3 compartment sink leaks water from the drain pipe to the floor. Repair is needed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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; Fans on the overhead compressor in the meat cutting room are dusty. Maintain equipment clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11 (A); Priority Foundation; Food Preparation Sinks are not clean. Use detergent and scrub the sinks with hot soapy water after use. After cleaning and rinsing; apply sanitizer. Sinks were cleaned with dish detergent upon request.
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; Packaged raw meat and raw Chicken in the front portion of the display refrigerator are not at 41 degrees F as required. Cubes of Chicken 46.5F; Slices of Chicken 49.5F; Meat 48F; Beef Liver 46F. Monitor food temperature. Maintain at 41F and colder. Refrigerator was adjusted and is being monitored.
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; Bulk Deli Meats are open and plastic wrapped with expired date marking. Once packages of ready-to-eat meats (capable of supporting growth of Listeria monocytogenes) are opened; maintain date marking; not to exceed seven days refrigerated. The oldest deli meat is Roast Beef that should have been discarded 14 days ago according to date marking. Pastrami; turkey thigh; two bulk Roast Beef; Turkey Breast; all exceed date marking. Limit refrigerated shelf-life to a maximum of 7 days. Deli Meats were discarded upon request
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.
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; Kitchen; Deli; restaurant portion is largely unused. Cleaning needed Throughout the kitchen side.
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.