Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (Priority); Peroxide cleaner was stored on top of the pizza oven and on the dry goods shelf in back. Store chemicals so they cannot contaminate food; equipment; utensils; etc. CDI-Chemicals were moved to chemical storage areas.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; Quaternary ammonium sanitizer was measuring above 500ppm at the 3-compartment sink. Provide sanitizer at correct concentrations; diluting as required. Quaternary ammonium sanitize must measure 200-400ppm. CDI-Sanitizer was diluted to 300ppm. Service number was called for service of dispenser. Use test strips to monitor sanitizer 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; One live roach was active in kitchen. Keep the premises free of insects; rodents; and other pests. CDI-Roach was killed and removed. Pest control last visited 7/30/25. They will be contacted to treat again.
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.
4-601.11(C ); Interior of food prep sink had debris in it. 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. CDI-Sink was 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.
notedCode 4-501.114 Sanitizer in the sink from the dispensing unit is barely detectable. New sanitizer was obtained and none was detected on the test strip. Maintain sanitizer at correct concentrations when being used to sanitize. Since the dispenser is not functioningCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Sanitizer in the sink from the dispensing unit is barely detectable. New sanitizer was obtained and none was detected on the test strip. Maintain sanitizer at correct concentrations when being used to sanitize. Since the dispenser is not functioning; quat sanitizer was poured into labeled squeeze bottles to be hand mixed for use. Manager successfully mixed the sanitizer using warm water and the quat concentrate from the squeeze bottle.
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 4-501.14 3 compartment ware washing sink is not clean. Clean the baskets above the sink also. Warewashing compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 3 compartment ware washing sink is not clean. Clean the baskets above the sink also. Warewashing compartments/drainboards of sinks used for washing and rinsing equipment; utensils; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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 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 (C) Squeeze bottle support system inside the walk in cooler has black build up. Regular cleaning is needed. Squeeze bottle racking system was cleaned 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present management is lacking ANSI food protection manager training. ServSafe is needed.
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.
4-501.114; Priority; Sanitizer is not detectable in the ware washing sink. Fresh sanitizer was obtained and bubbled; produced a chemical vapor; but was also nearly undetectable on the test strip. Dispensing hose is rigid with air bubbles that are not moving. Use test strips to verify presence of sanitizer. Manager is contacting the chemical company for service.
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; Glass Front True Refrigerator: Steak 44.F & 44F; Three Cheese 48F; Italian meat 43F. Maintain food at 41F and colder. Dust observed on the back of the refrigerator indicating cleaning may be beneficial. Dial inside the refrigerator was adjusted to a colder setting. Steak & cheese were moved to the walk in cooler to cool below 41F with lids off.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC was not a certified food protection manager. The PIC shall have passed an exam as part of an ANSI-accredited food protection manager course. Send employees to a certified food protection manager course to avoid this violation. CDI-Sent manager list of approved courses via email. PIC stated that the store is trying to organize a time that works for employees to send them to a course.
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
7-201.11; Priority; Peroxide glass cleaner/disinfectant was stored above the pizza cutting table. Toxic substances shall be stored so they cannot contaminate food or equipment. CDI-This cleaner was moved to a shelf with other chemicals. Discussed with PIC why chemicals need to be stored properly.; 7-204.11 ; Priority; PIC stated peroxide glass cleaner/disinfectant is used to clean and sanitize food contact surfaces. This substance is not a sanitizer approved for food contact surfaces. CDI-Gave education to PIC on using approved quaternary ammonia sanitizer available at 3-compartment sink for use on all food contact surfaces in the future.
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.