notedCode 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; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Bottoms of hot holding cabinets; make line drawer coolers; some reach-in cooler shelving and walk-in cooler floors with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pan of mashed potatoes in walk in cooler that was at a temperature of 78 degrees F outside of the 2 hour to 70F parameter. Observed multiple cooling food items that were very close to exceeding the 2 hour to 70F parameters. Noted chicken breast cooling in walk in cooler form 2/24/2026 at a temperature of 48F. upon questioning chicken was pulled from walk in for preparation but return to walk in. CDI by reheating mashed potatoes for 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.
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 Obsvered cooling food item such as mashed potatoes; veggie soups; and diced eggs in closed containers or wrapped/sealed with plastic wrapped in metal pans. Ensure when cooling food allow ventilation for entrance of cool air. CDI by venting all cooling food items. .
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 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; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Bottoms of hot holding cabinets; some reach-in cooler shelving and drawer coolers with food debris and residue buildup; Nonfood contact portions of food processing equipment such as blenders. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Overall for size and meal output; premises are clean and well functioning.
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; Priority Foundation; No paper towels at handsink near busy grill area. No paper towels at handsink next to staff reach-in cooler. Each handwashing sink shall be provided with individual disposable towels or other approved hand drying device or system. Paper towels provided at each of these handsinks during inspection. 5-205.11 (A); Priority Foundation; Metal sheet tray sitting over grill handsink blocking the use of the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pan removed 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.
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; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Bottoms of hot holding cabinets; some reach-in cooler shelving and drawer coolers with food debris and residue buildup. Gasket on pizza station reach-in cooler with black residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods in the hot box were holding 118-133F. TCS foods must be held hot at 135F or above. CDI-Foods were reheated to 165F; and divided into two hot boxes; to allow air flow.
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)(1) ; Priority; Multiple foods in the hot box were holding below 135F. TCS (Time/Temperature Control for Safety Foods) shall be held hot at 135F or above. CDI-Foods were reheated to 165F; and placed into the second hot box. First hot box will not be used until it is serviced.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chili was in a deep pan with plastic wrap during cooling process. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Chili was divided into shallow pans; and moved to a freezer to continue cooling; and cooled 5 degrees in 20minutes.
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.
3-302.11; Priority; 0 points; Pancake and french toast batter were stored underneath a pan of raw chicken in the reach-in cooler near the grill station. Cooked and ready-to-eat foods shall be stored above raw meats. CDI-PIC rearranged foods to hold chicken on the bottom of the unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Ham at the cold hold station at the grill was measured at 45F. Various foods in the prep cooler at the pizza station were measured from 45-50F. TCS foods that are held cold shall be held at 41F or below. CDI-PIC discarded all food above 41F; added ice the the grill cold station and called for repair of the prep cooler at the pizza station.
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.
3-304.14; Core; Sanitizer buckets at various stations were measured at 0ppm quat sanitizer. Quat sanitizer shall be mixed to a concentration of 200-400ppm. CDI-Employees assessed sanitizer dispenser at 3 compartment sink and repaired dispenser with new bottle and more firmly seated lid; new sanitizer buckets made after repair measured at 400ppm.
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; Core; 0 points; Shelving in the pudding reach-in cooler is peeling and rusting. Equipment shall be maintained in good condition.
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; Priority Foundation; No paper towels at handsink near busy grill area. Dispenser cannot be opened but no paper towels or other method to dry hands at this sink. Each handwashing sink shall be provided with individual disposable towels or other approved hand drying device or system. Paper towels provided 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.
3-101.11; Priority; Two packages of buns in drawer under grill area with green and black spots on breads. Food shall be safe; unadulterated; and honestly presented. Buns voluntarily discarded during inspection.
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.
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; Cottage cheese and yogurt on salad bar station for breakfast in unit holding at 50-51F. Salad bar uses TPHC during lunch and dinner service; but not for breakfast. These items are not saved after service; consider using TPHC for breakfast. The display cooler where these items were located has ice buildup along the bottom of the cooler where food is placed. Unit may be in defrost mode. Items voluntarily discarded during inspection; ensure items are 41F or below; or use TPHC for these items.
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.
3-304.14; Core; Two sanitizer buckets with 100 ppm or less of quaternary solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use. Buckets changed during inspection and all other buckets checked at 200ppm.
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; Bottom of hot hold cabinet near front area soiled with food debris and residue buildup. Some walk-in cooler shelves have black residue buildup. Nonfood-contact surfaces of equipment shall be maintained free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.