5-205.11(B); Priority foundation; Observed a plant stored in the basin of the front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC removed plant from handwashing sink.
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.
3-501.16(A)(2); Priority; All of the TCS salads in the display cooler and a couple foods in the prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS salads moved into freezer for rapid cooling; lids closed on prep cooler to allow the foods to cool. Repeat.
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; Several boxes of food were stored on the floor of the walk-in freezer under the shelves. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move food boxes off the floor and onto shelving. Repeat.
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.
4-501.11; Core; Observed the dishwasher leaking water under the door during its wash and rinse cycles. Equipment shall be maintained in a state of good repair and condition. PIC has stated that this dishwasher is due to be replaced in late July.
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.
2-301.15; Priority foundation; Observed food employee washing their hands in a prep sink and another food employee cleaning their hands in the 3-compartment sink with the sprayer. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Spoke to employees and corrected behavior.
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.
6-301.14; Core; All of the handwashing sinks in the establishment did not have signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - New signs were provided by REHS.
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.
3-304.15(A); Priority; Observed food employee washing their single-use gloves when they were dirty. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Corrected employee behavior and gloves were discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; The concentration of the chlorine sanitizing solution in the dish machine did not read over 0ppm even after priming; resetting; and running several cycles. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Repair dish machine and do all washing and sanitizing in the 3-compartment sink. Follow-up by 8/29/2025. 4-601.11(A); Priority foundation; Several large plastic food containers and several small metal food containers were seen with either dried-on food debris or sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning in the 3-copmartment sink. Repeat.
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.
3-501.16(A)(2); Priority; Some of the foods in the prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid closed on top of prep cooler and air temperature was lowered to allow for better 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.
3-501.17; Priority foundation; A couple containers of prepped foods were incorrectly marked for 7 days but did not include the prep date as day 1. Refrigerated; ready-to-eat; TCS foods shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. CDI - Foods had not exceeded 7 day limit; discard dates were corrected to count prep day as day 1. Overall significant improvement in date marking system. Repeat.
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.
3-501.13; Priority foundation; At the start of the inspection; observed soy meats thawing on the sideboard of the prep sink at room temperature. TCS food shall be thawed: Under refrigeration that maintains the food temperature at 41F or less; or Completely submerged under running water at a water temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41F. CDI - Foods were moved into the cooler to thaw properly. Repeat.
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 some boxes of food stored on the floor of walk-in cooler and the walk-in freezer. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move food onto shelving. Repeat.
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.
3-101.11; Priority; Observed brown; wilted on kale; celery; cut lettuce. Food shall be safe; unadulterated; and honestly presented- items discarded.
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.
4-601.11 (A); Priority Foundation; Observed dried residue on several bulk bins stored on shelf with thick dust. Observed gnats active around bowls wet nesting "stored as clean" on drying racks. 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; Date Marking system is flawed. Observed nearly all TCS foods holding inside walk in with a preparation date for today including items like lentil and chickpea soups; macaroni and cheeze. The facility opens at 9 am and would not have time to cook and cool before opening today. Observed items that clearly were prepared on days prior with a date mark of 12/9/24; these items included several items wilted/ browning lettuce; kale and celery. Observed quinoa with a dried layer around the edges. These items were prepared on previous days. Observed cooked meatballs pre- dated 12/12/24. TCS foods shall be dated for the date the package is opened and held for 7 days counting the day that the package was opened. EHS provided training to owner. 3-501.18; Priority; Observed items cut lettuce; cut tomato; quinoa; soy meatloaf ; kale salad; open packages of soy bacon; and house made sauces. without date marking. Observed frozen TCS house made soy meats; potato cakes without date marking inside walk in freezer. Observed plant burgers holding with prep date 12/3/24- items discarded.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a /container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
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.
3-501.13 ; Priority Foundation; At the beginning of the inspection; observed bags of soy based meats stored on counter thawing at room temperature. Observed chili and drumsticks above 41F. (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Items discarded. Items below 41F placed inside walk in.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core;Observed gnats present. There are strainers stored on top of floor drain full of food.The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Call pest control.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed trays of soy meats;ice cream; potato cakes and desert uncovered inside walk in freezer. Observed uncovered dessert and meatballs inside walk in freezer. 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 bulk bins stored on soiled shelves above 3 comp sink. Observed silverware and utensils stored on drying rack exposed to dust and debris. 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. 4-901.11; Core; 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.
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 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 and equipment all throughout facility; particularly on shelving above prep sinks; shelving and cabinets in juice area; heavy food splash on bulk bins. 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.
6-501.12; Core; Walls around food prep sink are soiled with food debris. Observed a buildup of black debris on floors particularly under dish machine and food prep sink. Floor drains have a buildup of food stored inside. .Observed a buildup in the front area behind the reach in cooler.Physical facilities shall be cleaned as often as necessary to keep them 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.
4-601.11 (A); Priority Foundation; Observed dried residue inside one food prep sink. Observed gnats active around lexan pans and food processor componets "stored as clean"on drying racks with sticker residue. 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.
3-501.16(A)(1) ; Priority;Observed ground beef and chickpeas holding below 135F. TCS foods shall be held at 135F or greater. Manager agreed to adjust process for ground beef preparation. Ground beef cooled; chickpeas reheated.
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;Observed housemade items cut lettuce; lentil rice mix; vegetable mix; potato held overnight without date marking. Observed jackfruit mix; roasted Brussel sprouts; gorrdeu soup holding with expiration dates 11-2-23 through 11-9-23.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated/ 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core;Observed gnats and flies present. There are strainers stored on top of floor drain full of food.The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed uncovered pineapple and cut lettuce inside walk in cooler. Observed uncovered dessert and meatballs inside walk in freezer. 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.
4-202.11;Observed chipping plastic on spatula and a rusted can opener stored inside bin on drying racks. Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf Items discarded.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Observed quat test strips damaged by water. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
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; Observed a buildup of debris on shelving and equipment all throughout facility; particularly on shelving above prep sinks; shelving in juice area; heavy food splash on bulk bins and around food prep sink exteriors. 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.
6-501.12; Core;Observed a buildup of black debris on floors all throughout and food debris on floors in walk in. Floor drains have a buildup of food stored inside. Physical facilities shall be cleaned as often as necessary to keep them 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.