6-301.12 Hand Drying Provision (Pf) Paper towels were missing at one handwashing sink near cook line on left side near steak reach in. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - Paper towels were replaced immediately.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 3-501.16 (A) (2) and (B) 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)observed multiple items on top prep unit that were around 44+ degrees ensure that all spaces in unit top are covered and food items have individual lids since the area TCS items are located have potential to be effected from grill line heat
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 ensure food items are fully cooled to 41F prior to placing in service. .
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.
4-602.13; Core; The shelves in the walk in cooler near potato holding drawers and inverted equipment on cook line and small reach in cooler had food residues. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC available today is not a certified food protection manager; nor is there a person on staff who is certified. Please have staff take certification 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 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) Ribs and pasta stored in bottom portion of double cold-drawer unit holding above 41F. Ambient air in this cooler reaching 45F. PIC noted this unit has struggled in the past. CDI: PIC removed food items from this unit and placed them in the walk-in cooler. Please have this unit replaced if issues persist. Commercial equipment should be able to compensate with conflicting heat from nearby grill line when working as intended.
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
7-201.11 Separation - Storage (P): Sink and Surface sanitizer in spray bottle stored on shelving above and active food prep station. CDI: Bottle relocated as inspectors request.
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.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in sanitizer buckets with 0ppm residual 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Rust observed on metal shelving inside reach-in units on make line.
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.
6-301.12 Hand Drying Provision (Pf) Paper towels were missing at one handwashing sink in server drink station area. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - Paper towels were replaced immediately.
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 3-501.14 Cooling (P) More than six containers of potato soup that were cooked and cooled yesterday was observed inside walk in cooler between 42-44 F. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) More than six containers of potato soup that were cooked and cooled yesterday was observed inside walk in cooler between 42-44 F. Quickly cool cooked foods within 2 hours from 135F to 70F; and to 41 F within a total of 6 hours. Corrected During Inspection - PIC voluntarily discarded all containers that did not proper cool down to 41 F within the 6 hour requirement.
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) 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) Several containers of cheesecake; lettuce; and cooked ahi tuna were observed inside make unit between 42-45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately discarded all items in the bottom of the unit that were observed above 41 F. This unit was beginning to accumulation ice build up underneath and was possibly in a defrost mode due to this issue. PIC immediately put in a work order for this unit. Bottom of unit will remain empty/unused until it can be assessed and is maintaining 41 F or less. Verification required
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Mashed potatoes and baked potatoes inside walk in cooler did not bear date marks. One container of lettuce inside make unit at prep line did not bear a date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC voluntarily discarded mashed potatoes. Per PIC baked potatoes were cooked and cooled yesterday; therefore were appropriately dated upon discovery. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Lettuce inside make unit at prep line had a date marking label that indicated that the product was prepped on 6/16/25. Discard TCS/RTE foods once 7 day shelf life has been met; if it is not been labeled; or if the label is incorrect. Corrected During Inspection - PIC voluntarily discarded this product; but stated that this date was incorrect and was not properly removed.
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 3-501.15 Cooling Methods (Pf) Potato soup that was cooked and cooled from yesterday was cooled in containers on bottom shelf of walk in coolerFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Potato soup that was cooked and cooled from yesterday was cooled in containers on bottom shelf of walk in cooler; close to door; and with lids on top. Cooling shall be accomplished by cooling foods in shallow container; small portions; loosely covering or uncovering product; and ensuring it is in an area closest to cold air flow to for rapid cooling. Corrected During Inspection - PIC voluntarily discarded all contents of potato soup.
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 6-501.111 Controlling Pests Flies observed in back of kitchen area close to back door. Fruit flies observed around dry storage area near onion storage. The premises shall be maintained free of insectPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Flies observed in back of kitchen area close to back door. Fruit flies observed around dry storage area near onion storage. The premises shall be maintained free of insect; 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 3-304.12 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) Utensils in steam unit were in standing water at 130 F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Corrected During Inspection - PIC increased the setting on the steam unit to ensure water is maintained at 135 F or higher;
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.
2-301.14; Priority; Employee did not wash hands when changing gloves. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI-Employee was redirected to wash hands before putting on gloves for working with food.
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 3-501.19(B)(3) (Priority Foundation) Butter portioned for 4 hour time hold was marked for discard 5 days from today. Steak butter on 4 hour time hold was not marked at all with the discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Reviewed TPHC procedures with managers Sarah and Kim. New labels were printed and applied to butter. Steak butter was at the 4 hour discard timeOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) (Priority Foundation) Butter portioned for 4 hour time hold was marked for discard 5 days from today. Steak butter on 4 hour time hold was not marked at all with the discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Reviewed TPHC procedures with managers Sarah and Kim. New labels were printed and applied to butter. Steak butter was at the 4 hour discard time; and was voluntarily discarded. Please review TPHC procedures with all employees to ensure it is being followed correctly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.19 Time as a Public Health Control (P) (Pf)Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf); Foods held on time were not discarded at the correct time. Butter marked for time holding was labeled to hold for 2 days; which is not approved. TCS foods shall be discarded within 4 hours of removal from temperature control. CDI-Butter and other items in ice bath were voluntarily discarded. Reviewed TPHC approval and requirements with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) There was no sanitizer concentration in the sanitizer buckets with wiping cloths. Wet wiping cloths must be stored in a sanitizing solution. CDI-Sanitizer bucket was changed out with fresh sanitizer at the correct 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.
2-103.11 (A) - (P); Priority Foundation; The PIC is not monitoring cold hold equipment to ensure that TCS foods are holding at 41F or below. This is the third inspection with cold hold violations. The PIC is responsible for ensuring that TCS foods are holding at proper temperatures. CDI-PIC duties explained to PIC. Temperature logs provided by email to PIC to assist in monitoring cold hold temperatures.
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 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; Chicken stored in the breading station was holding 50-51F. Time/Temperature Control for Safety (TCS) foods shall be cold held at 41F or below. CDI-Chicken was voluntarily discarded. EC provided temperature logs to PIC to use in monitoring cold hold units.
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.
6-501.18; Core; Handles on hand sinks were soiled. Hand washing sinks shall be maintained clean. Increase frequency of cleaning of hand sinks. CDI-Sinks 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.
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; Shrimp and cooked pasta stacked over fill line in prep coolers were holding above 41F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Top layer of foods were voluntarily discarded. Reviewed the need to keep foods below fill line in containers to allow units to keep foods cool with 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.