notedCode Observation: The wooden display shelves for various baked items do not meet the food contact surfaces requirements (hard maple and not coated with varnish/sealant) not approved for direct food contact. Discontinue use of these shelving displays unless a barrier such as a doily paper/wax coated deli paper is used under food and effectively renders the shelving piece non-food contact surface. Alternative is to purchase approved food contact surface products as noted 4-101.17 and specified use. 4-101.17 WoodCleaning and sanitizing
Observation: The wooden display shelves for various baked items do not meet the food contact surfaces requirements (hard maple and not coated with varnish/sealant) not approved for direct food contact. Discontinue use of these shelving displays unless a barrier such as a doily paper/wax coated deli paper is used under food and effectively renders the shelving piece non-food contact surface. Alternative is to purchase approved food contact surface products as noted 4-101.17 and specified use. 4-101.17 Wood; Use Limitation (C) (A) Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above. Observation: The floors in the walk in coolers (production/cater) both have floors that are buckled/poor repair. The overflow tank on the baking machine is overflowing. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The grout has deteriorated between quarry floor tiles in various places throughout production areas. Regrout and ensure the floor remains good repair (*Cleanable)Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The grout has deteriorated between quarry floor tiles in various places throughout production areas. Regrout and ensure the floor remains good repair (*Cleanable); 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The air curtain over the drive thru window is not in working conditionPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The air curtain over the drive thru window is not in working condition; Although the drive thru window is not currently in use; air curtain should be repaired prior to drive thru window being reopened to ensure flying insects are kept out of the facility during operation. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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 compressor line on the walk in refrigerator (cater) is leaking. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observation: Handwash sinks are not being maintained clean; Increase frequency of cleaning of hand sinks to preclude buildup. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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.
notedCode Observation: The grout has deteriorated between quarry floor tiles in various places throughout production areas. Regrout and ensure the floor remains good repair (*Cleanable)Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The grout has deteriorated between quarry floor tiles in various places throughout production areas. Regrout and ensure the floor remains good repair (*Cleanable); 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observation: Areas of walls; coving and floors in and around equipment has buildup; Provide cleaning frequency schedule for areas exposed to splash and increased soil bulildup. 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.
notedCode Observation: The lighting oer the produce prep sink (cater) is burned outFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting oer the produce prep sink (cater) is burned out; insufficient. A minimum of 50ftc is needed for this area. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode Observation: The flying insect device installed over the prep/production area in the catering section is not located where contamination may not occur. Replace the fly device to another wall area. 6-202.13 Insect Control DevicesPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The flying insect device installed over the prep/production area in the catering section is not located where contamination may not occur. Replace the fly device to another wall area. 6-202.13 Insect Control Devices; Design and Installation (C) (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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 Observation: The cooked dessertsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: The cooked desserts; baked goods are being stored on display without overhead cover at the front service line. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from environmental sources of contamination storing under shelf; packaging or other means.
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.
notedCode Observation: Staff that are performing production tasks (rear kitchen catering) are not wearing hair coverings. (*Visors are to prevent sun exposure but can be used with hair net or other covering) 2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this sectionEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff that are performing production tasks (rear kitchen catering) are not wearing hair coverings. (*Visors are to prevent sun exposure but can be used with hair net or other covering) 2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating 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.
notedCode Observation: The wooden display shelves for various baked items do not meet the food contact surfaces requirements (hard maple and not coated with varnish/sealant) not approved for direct food contact. Discontinue use of these shelving displays unless a barrier such as a doily paper/wax coated deli paper is used under food and effectively renders the shelving piece non-food contact surface. Alternative is to purchase approved food contact surface products as noted 4-101.17 and specified use. 4-101.17 WoodCleaning and sanitizing
Observation: The wooden display shelves for various baked items do not meet the food contact surfaces requirements (hard maple and not coated with varnish/sealant) not approved for direct food contact. Discontinue use of these shelving displays unless a barrier such as a doily paper/wax coated deli paper is used under food and effectively renders the shelving piece non-food contact surface. Alternative is to purchase approved food contact surface products as noted 4-101.17 and specified use. 4-101.17 Wood; Use Limitation (C) (A) Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above. Observation: The floors in the walk in coolers (production/cater) both have floors that are buckled/poor repair. They are no longer cleanable/not sealed: The compressor line on the walk in freezer (production) and the walk in refrigerator (cater) both are leaking. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The faucet at the dish sink no longer provides cold water to the sinkWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The faucet at the dish sink no longer provides cold water to the sink; Repair plumbing fixtures. 5-205.15 System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: The grout has deteriorated between quarry floor tiles in various places throughout production areas. Regrout and ensure the floor remains good repair (*Cleanable)Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The grout has deteriorated between quarry floor tiles in various places throughout production areas. Regrout and ensure the floor remains good repair (*Cleanable); 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode Observation: The lighting oer the produce prep sink is burned outFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting oer the produce prep sink is burned out; insufficient. A minimum of 50ftc is needed for this area. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
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.
minorCode Observation: The cooked dessertsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: The cooked desserts; baked goods are being stored on display without overhead cover at the front service line. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from environmental sources of contamination storing under shelf; packaging or other means.
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.
minorCode Observation: Staff that are performing production tasks are not wearing hair coverings. (*Visors are to prevent sun exposure but can be used with hair net or other covering) 2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this sectionEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff that are performing production tasks are not wearing hair coverings. (*Visors are to prevent sun exposure but can be used with hair net or other covering) 2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating 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.
notedCode Observation: The signle service containers on the catering production side of faiclity were stacked wet. CDI: PIC (person in charge) corrected by removing containers apart to air dry. 4-901.11 Equipment and UtensilsEquipment and utensils
Observation: The signle service containers on the catering production side of faiclity were stacked wet. CDI: PIC (person in charge) corrected by removing containers apart to air dry. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing. Observation: The forks; spoons and knives presented for dispensing at the consumer self service food pick up window are laying in trays where mouth contact surface is not protected from hand contact (handle up) during dispensing. CDI: PIC - person in charge removed these utensils to be reorganized and dispensed to prevent mouth contact of utensil. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) Knives; forks; and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers.
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 Observation: The wooden display shelves for various baked items do not meet the food contact surfaces requirements (hard maple and not coated with varnish/sealant) not approved for direct food contact. Discontinue use of these shelving displays unless a barrier such as a doily paper/wax coated deli paper is useed under food and effectively renders the shelving piece non-food contact surface. Alternative is to purchase approved food contact surface products as noted 4-101.17 and specified use. 4-101.17 WoodCleaning and sanitizing
Observation: The wooden display shelves for various baked items do not meet the food contact surfaces requirements (hard maple and not coated with varnish/sealant) not approved for direct food contact. Discontinue use of these shelving displays unless a barrier such as a doily paper/wax coated deli paper is useed under food and effectively renders the shelving piece non-food contact surface. Alternative is to purchase approved food contact surface products as noted 4-101.17 and specified use. 4-101.17 Wood; Use Limitation (C) (A) Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above. Observation: The floors in the walk in coolers (production/cater) both have floors that are buckled/poor repair. They are no longer cleanable/not sealed: The compressor line on the walk in freezer (production) and the walk in refrigerator (cater) both are leaking. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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; Cut greens were being stored too highly above their container's fill line and were at 48F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Top portion of lettuce was removed from the container. Store food below fill line of container.
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.
2-303.11; Core; Employee on the catering side was observed preparing food while wearing a watch. Other than a plain wedding band; employees may not wear jewelry on their wrists or fingers while preparing food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; Wet wiping cloths were found being stored outside of sanitizer. 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.
3-304.12; Core; Portioning cups were being stored in a container with food residue inside. Utensils and equipment shall be stored in a clean; dry area where they are not exposed to potential contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Low boy cooler gasket on the line is damaged/detached and needs to be sealed or replaced. Walk-in cooler shelving has areas that are heavily rusted. Equipment shall be maintained in a state of good repair.; 4-501.12; Core; Some cutting surfaces on the catering side have deep scratches/scoring. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
4-602.11; Core; Observed light residue on sides on black ice bin. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean bin. ; 4-601.11 (A); Priority Foundation; Observed sticker residue and dried food debris on pans stored as clean on drying racks. Observed food debris inside metal scoops in bakery area. Observed a buildup of debris inside bagel chute in catering kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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.
3-501.17; Priority Foundation; Observed precooked sausage opened on 2/24/24; holding inside line drawer with a date mark for 14 days. TCS foods shall be held 7 days maximum. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. EHS provided training- item 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed cheddar and gouda cheeses placed on the line while cooling. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core;Observed uncovered bread stored inside soiled shelf under hot holding line. food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (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.
4-903.11(A); (B) and (D); Core; Observed wet and soiled wiping cloth stored against clean lids above 3 comp sink. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Item removed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 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; Observed a buildup of debris on shelving above the line and dust on toaster. Observed a buildup of dust inside vent behind display case next to the front register.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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.