Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Phone on cutting board at salad/sandwich make line.
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 Dishrack at 3 compartment sink is rusting. Replace.
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
6-303.11 Intensity - Lighting. Replace or repair lights in walk in cooler. Very dim/flickering.
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.
3-302.11(A)(1) P- Raw eggs stored on shelf in walk in cooler over mushrooms and cheese. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Moved to bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A) Can of Raid insect spray in kitchen. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Disposed of at time of inspection.
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.
notedCode 3-305.11 Sealed box of Italian sausage stored on floor under bottom shelf. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Sealed box of Italian sausage stored on floor under bottom shelf. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. No points taken.
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.
3-501.16 Lasagna and pepperoni sitting on top of containers in make line above cold line. Cold temperature control for safety (TCS) shall be kept at 41F or below. CDI Product there less than hour. Food moved to reach in cooler.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Degreaser stored under handwash sink was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Marinara observed in portion cups on center prep table at 117 F. Garlic in oil mixture observed on center prep table at room temperature (70 F). Temperature control for safety foods shall be maintained at 135 F or higher or at 41 F or less. Corrected During Inspection - Facility is utilizing Time as a Public Health Control for pizza sauce and prepped pizzas. Inspector suggested utilizing same process for garlic in oil mixture as well as portioned containers of marinara. Other options to include keeping items at appropriate hot temperatures or cold temperatures as stated.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Roasted red peppers (1/12/25); ricotta with chopped garlic (1/19/25); fried chicken (1/17/15); cooked noodles (1/17/25); and ham (1/17/25) observed that have exceeded the 7 day shelf life; but have not yet been discarded. Discard temperature control for safety; ready to eat foods once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. Corrected During Inspection - PIC voluntarily discarded items. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Marinara; pizza sauce; grilled chicken; lasagna; and fried chicken; all of which have been under refrigeration for more than 24 hours; observed without proper date marking indication. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC was able to label all product with date in which the items were opened or prepared.
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.
notedCode 7-102.11 Common Name - Working Containers (Pf) DegreaserChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Degreaser; stored on shelving in back chemical storage area; was not properly labeled. Containers of poisonous or toxic materials shall bear a legible label. Corrected During Inspection - PIC labeled bottle at time of inspection. 7-201.11 Separation - Storage (P) Stainless steel cleaning spray observed on shelving with food items in front prep area next to make unit. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - Chemical was relocated to proper chemical storage area. 7-202.11 Restriction - Presence and Use (P) Unapproved pesticide; which is for household use only; observed on shelving in back storage area. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. Corrected During Inspection - Advised PIC to remove item from kitchen and only to use approved pesticides that are for use in commercial food service area.
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.
notedCode 6-305.11 Designation - Dressing Areas and Lockers (C) Employees personal items were stored along with items for restaurant useFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employees personal items were stored along with items for restaurant use; such as single use items; equipment; etc.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Upon inspector's arrival an employee was observed making their lunch at the prep line behind the cash register. Employee proceeded to handle ready to eat cheese; which was stored inside of make unit; with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single use gloves; or dispensing equipment. Corrected During Inspection - As soon as employee realized; a glove was immediately donned. Inspector brought this to the attention of the PIC and advised that the product be discarded.
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.
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; Pizza sauce on front prep table observed at 58 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector advised PIC to include this sauce in their SOP for 4 hour TPHC. Product was immediately removed to rapidly cool down as it was prepared today and had not been out for more than 2 hours.
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; Sliced ham inside walk in cooler observed with prep date of 8/4 that was not properly discarded. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC voluntarily discarded product.; 3-501.17; Priority Foundation; Temperature control for safety; ready to eat foods such as cooked noodles; beef; meatballs; etc were observed without proper date marking indication. Temperature control for safety; ready to eat foods that remain under refrigeration for more than 24 hour shall be dated to indicate when the product was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC immediately labeled the products according to when they were prepared.
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; Evidence of rodents; in the form of droppings; observed in back corners of storage area beside mop sink where unused tables are being stored. The premises shall be maintained 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.
6-501.12; Core; Floors in back storage area have debris build up. Ceiling near air vent in walk in cooler has dust build up. Physical facilities shall be maintained as 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the time of inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a ceritfied food protection manager.
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; Chemicals observed being stored directly above prep surfaces and next to food products. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; linens; single use items; etc. Corrected During Inspection - These items were moved to proper storage location.
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; Cooked chicken observed cooling inside make unit with tight fitting lid on top. Pizza sauce observed cooling in large; deep containers with lids on top. Cooling shall be achieved by cooling products in shallow containers; smaller portions; using rapid cooling equipment; utilizing containers that facilitate heat transfer; and loosely covered. Corrected During Inspection - Educated PIC about cooling methods to ensure products reach 41 F within required time. Lid removed from cooked chicken during inspection. Advised PIC to consider ice baths; ice wands; smaller containers; etc.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Faciltity's sanitizer test strips were damaged and no longer usable. A test kit or other device that measures the concentration of sanitizer solutions shall be provided. Verification required - advised PIC to email immediately once test strips have arrived. Must be corrected within 10 days by 2/26.
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
6-403.11; Core; Employee food and drinks observed being stored on prep surfaces throughout facility. Employees shall eat or drink only in designated areas so that food; equipment; etc. are protected from contamination.
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.