3-302.11 (A)(2); Par cooked chicken was observed being stored above bags of poblano corn mix and raw ground beef in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- education given and chicken was rearranged. * Meats that have been cooked below the required final cook temperature shall be stored as a raw product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; [Repeat] A few lids stored as clean observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes moved to dish washing area for rewashing.
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.
3-501.18; Priority; Boiled eggs (9/13); Mac-n-cheese (9/21); italian sausage (9/11) and pickled onions (9/20) observed being held beyond 7 days. Chicken breast and chorizo tacos observed without dates as well. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- known dates added to food items recently prepared. All other food items exceeding 7 days were voluntarily 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; [Repeat] Several flies observed throughout the kitchen. Keep the premises free of insects; rodents; and other pests.
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.
4-602.13; Core; [Repeat] Several containers storing clean dishes were observed with food debris and residue accumulation in the bottom. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; [Repeat] The floors are not smooth and more of a rocky/ gravel material and collecting water. Flooring in the outside storage house is in need of repairs. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors; walls and ceilings shall be non-absorbent in areas subject to moisture.
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.
2-301.14; Priority; Employee observed handling soiled dishes and then putting away clean dishes without hand washing in-between. Employees shall wash hands between handling soiled dishes and clean dishes. CDI - employee educated on when to wash.
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.
3-302.11 (A)(2); Par cooked chicken was observed being stored above raw steak in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- education given and chicken was rearranged. * Meats that have been cooked below the required final cook temperature shall be stored as a raw product.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; [Repeat] A few lids stored as clean observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes moved to dish washing area for rewashing.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A box of roach bait was observed being stored in a container with single service storage bags. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- education given and items were rearranged to prevent contamination.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chicken wings cooling in the walk-in cooler are cooling in thick portions. 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. CDI- chicken wings were spread out on sheet pans to cool quickly. .
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; Small dead roaches observed in a clear food container in the kitchen. Keep the premises free of insects; rodents; and other pests. Pest control management visit last made on 4/8/26. CDI- items discarded by PIC.
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.
4-602.13; Core; [Repeat] The salad bar prep cooler has food debris present along the bottom. Several containers storing clean dishes were observed with food debris and residue accumulation in the bottom. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; [Repeat] The floors are not smooth and more of a rocky/ gravel material and collecting water. Flooring in the outside storage house is in need of repairs. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors; walls and ceilings shall be non-absorbent in areas subject to moisture.
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; [Repeat] A few clear containers observed with food debris and sticker residue present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes moved to dish washing area for rewashing.
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; [Repeat] A few TCS food items observed in some of the prep coolers holding above 41F ( see temperature chart). The ambient air of this cooler was also 55F. Maintain TCS foods in cold holding at 41F or less. CDI: all food items were below 45F and were moved to other units of refrigeration to cool. Significant improvements made!
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.
2-402.11; Core; [Repeat] Food employee observed preparing food without a beard restraint. 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.
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.
4-602.13; Core; [Repeat] Shelf near the prep table has sticky residue present; some of the walk-in cooler shelving units have some residue accumulation present as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. Improvements made.
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 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; [Repeat] The floors are not smooth and more of a rocky/ gravel material and collecting water. Flooring in the outside storage house is in need of repairs. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors; walls and ceilings shall be non-absorbent in areas subject to moisture.
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.
2-103.11(A-P); Priority Foundation; Cold holding issues were present in the pizza prep cooler; a very noticeable presence of rodents observed throughout the kitchen (packages of food eaten through and feces present along shelving). PIC shall ensure rules in the code for food safety and handling are met. CDI- An intent to suspend has been issued. Facility will have 30 days to aggressively correct this issue.
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.
2-301.14 (H); Priority; Food employee observed handling personal items and proceeded to put on gloves without handwshing. Wash hands before donning gloves to initiate a task that involves working with food. CDI- education given and employee instructed to wash their hands.
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.
4-601.11(A); Priority Foundation; The tomato slicer was observed with food debris and rodent feces present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes moved to dish washing area for rewashing.
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; [Repeat] Several TCS food items in the pizza prep cooler were holding between 47-50F. The ambient air of this cooler was also 55F. Maintain TCS foods in cold holding at 41F or less. CDI: all food items voluntarily discarded by PIC.
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 3-501.17 Priority foundationFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Priority foundation; Several TCS food items were observed without date marks. TCS/Hazardous items shall bare a date mark indicating the day prepared; the day removed from manufacturer packaging; or day of discard. CDI - items labeled with known dates or voluntarily discarded by PIC.
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.
4-204.112 (B); Air thermometers are not available in a few of the prep coolers in the kitchen. Provide and position correctly an air thermometer in cold/hot holding equipment.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; A small live baby rodent observed in the kitchen and a live roach observed along the walls in the kitchen as well. Keep the premises free of insects; rodents; and other pests. Seek more aggressive measures to control pests. 6-202.16; Several openings were ceiling tiles are present and are entryways for pests. Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. 6-202.13; Mouse traps observed above food prep areas in the kitchen area. Properly locate mechanical insect control devices. **An intent to suspend has been issued. Facility will have 30 days to aggressively correct this issue.**
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
3-303.11; Priority; Employee canned beverages observed inside of the ice machine in the outside dry storage area. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH; PACKAGED FOODS such as canned BEVERAGES; or cooling coils and tubes of EQUIPMENT; ice may not be used as FOOD. CDI- ice machine was taken out of service. 3-307.11; Several boxes and bags of food observed with evidence of rodents getting into the product. Protect food from contamination sources not specifically noted by the code.
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; The pizza prep cooler has a lot of standing water at the bottom and the ambient air temperature is 55F. Maintain equipment in good repair. Repair the cooler.
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.
4-602.13; Core; [Repeat] Cleaning needed of all shelving throughout the kitchen (food debris and rodent feces present); walk-in cooler shelving units have heavy residue accumulation present as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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 6-101.11/6-201.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11; Cardboard boxes are filling holes where ceiling tiles were present. The floors are not smooth and more of a rocky/ gravel material. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors; walls and ceilings shall be non-absorbent in areas subject to moisture.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee cellphone charger observed on the prep surface. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.; Plates and plastic containers stored clean had food debris on them. CDI: Dishes moved to dish washing area for rewashing.
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) Maintain TCS foods in cold holding at 41F or less. -P Chicken and cheese inside drawers over 41F. CDI: Items discarded. 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.
4-903.11(A); (B) and (D); Core; Wet stacking dishes and plates stored with food surfaces exposed to ceiling. Clean utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
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.
4-602.13; Core; Cleaning needed of outsides of equipment; reach ins and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment and dust off ceilings. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
4-501.12; Core; Cutting boards heavily scored. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Cleaning needed of dish machine. Clean dish machine and 3 comp at a frequency necessary to prevent recontamination of equipment and utensils.
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.
4-602.13; Core; Cleaning needed of outsides of equipment; reach ins and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Cleaning needed of floors and walls under/behind equipment and dust off ceilings. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
4-602.11; Core; The shield inside the ice machine has heavy black residue accumulation present. The ice machine in the outside storage room has pink and black residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.; 4-601.11 (A); Priority Foundation; Tomato slicer and onion chopper had food debris and residue accumulation present. Equipment food contact surfaces shall be clean to sight and touch. CDI- dishes sent back to be cleaned.
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; chicken wings; pre-portioned bags of cheese; and corn dogs were all overstocked and holding above 41F in the flip top coolers. Garlic butter was observed sitting on the countertop holding at 76F. TCS/hazardous foods that are cold holding shall maintain a temperature of 41F and below. CDI- the top layer of the overstocked food items were placed into other pans to cool in the walk-in cooler. Garlic butter was voluntarily discarded.
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; Pickled onions (10/10) were found in the walk-in cooler being held past the 7 day shelf life. Garlic butter dated from (10/10) was observed sitting on the countertop. According to one of the food employees this butter sits out on the counter until used and just wrapped up at the end of each shift. Food shall be discarded if it is appropriately marked with a date that exceeds a temperature and time combination. (41F or less for 7 days).- CDI; items were all voluntarily 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.
2-402.11; Core; Food employee observed preparing food without a hair restraint. 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.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Several boxes of cups; napkins; and to go trays were observed on the floor in the outside storage containers. The grease dump bin has spillage along the floor and are a potential for contamination of these items. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: at least 6 inches above the floor and where they are not exposed to splash; dust; or other 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.
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; Shelving in the walk-in cooler has food debris and residue accumulation present. The prep coolers along the cook line has some heavy food debris and residue accumulation present and are in need of cleaning. The sides of the flat top grill has build up present. The shelving holding clean dishes has residue accumulation present. The storage bins holding clean dishes has food debris and dirt present inside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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; Old grease has spilled over onto the floor in the outside dry storage container. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee cellphone observed on the prep surface and employee clothing observed hanging on the shelf with clean dishes. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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.