Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.11; Core; Mozzarella sticks and other similar food items found stored in refrigeration but not frozen. Package states "keep frozen". Stored frozen foods shall be maintained frozen. CDI- Foods relocated to freezer.
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.
5-205.15; Core; Line to sprayer nozzle at 3-compartment has a small leak. Plumbers putty found on drain rings of all three basins of 3-compartment sink. A plumbing system shall be maintained in good repair. Ensure plumber repairs the small leak and completes repairs at the basin drain discharge pipes.
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.
3-501.17; Priority Foundation; Most TCS foods observed today with datemarking that reflects an 8 day shelf life instead of 7. Refrigerated; ready-to-eat; TCS food shall be dated when prepared; cooked; or original package opened and held for a maximum of 7 days. Remember that prep date is Day 1. CDI- Datemarking system was corrected. 3-501.18; Priority; A few pans of empanadas in the reach-in cooler and cheese filling made with heavy cream in the walk-in cooler found holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded during the inspection.
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.
3-304.12; Core; Scoop handles in two containers of dry goods in contact with product. Utensils being stored in foods shall be stored with the handle above the food. CDI- Scoops were removed from bulk product.
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.
4-903.11(A); (B) and (D); Core; Ice bucket and scoop being stored in direct contact with the top of the ice machine in back-of-house. Clean equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. CDI- Sheet pan was placed under utensils to prevent them from contacting an unclean surface.
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.
4-101.19; Core; Sanitize drainboard of 3-compartment sink has an absorbent mat under a small drying rack. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. CDI- Drying mat was voluntarily discarded and will no longer be 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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
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.
3-501.16(A)(1); Priority; Cheese sauce (129F) and marinara (131F) on range found hot holding just below required temperature. Maintain TCS foods in hot holding at 135F or above. CDI- Items were reheated and measured above 165F.
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; Cooked pasta in the undercounter reach-in cooler and an open bag of shredded mozzarella cheese in prep cooler found without date labels- both items were opened/prepared yesterday. Ham with a datemark of (8/1) and cooked sausage with a datemark of (8/3) found holding longer than 7 days in the tall reach-in cooler. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Labels were allowed to be placed on containers of pasta and mozzarella. Ham and sausage were voluntarily discarded during the inspection.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Minor ice accumulation on sealed package of food in the walk-in freezer directly under the evaporator unit. PIC stated that this food item is not served to customers and was a trial item. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Place containers/sheet trays on top shelf of rack to collect water/ice until unit can be serviced.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC's certification as a food protection manager expired in December 2023. The PIC shall a certified food protection manager through an accredited program. CDI - The GM is a certified food protection manager; PIC is scheduled to renew certification next month. ** Ensure Kitchen Managers are certified as food protection managers by Thursday;July 31; 2025 to prevent losing points on future inspections.
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.
3-304.14(B); Core; Wiping cloths were stored in soapy water. Wiping cloths shall be stored in properly concentrated sanitizer between uses. CDI- Cloths were removed and put in dirty linen area.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; A single use spoon was stored in the pico de gallo in the top section of the prep cooler. Single-use and single-service articles cannot be reused. CDI- Single use spoon was discarded. 4-903.11(C ); Core; Boats; cups and to-go trays are being stored with their food contact surfaces exposed. 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. Invert or cover items.
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; The bottom portion of the gasket on the walk-in cooler door is torn/partially detached. Maintain equipment in good repair. Replace gasket.
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.