4-602.13 Nonfood Contact Surfaces (C) Refrigeration gaskets contain black residue build up. Non food contact surfaces of equipment shall be cleaned frequently 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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Minor food debris build up on floors underneath equipment. Physical facilities shall be maintained 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.
4-601.11(A); Priority Foundation; Multiple plates and bowls were observed on the clean equipment shelf with food/rinse residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Plates and bowls were removed from shelf and placed in ware washing line 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.
notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed boiled eggs and diced ham with no label indicating the time of preparation or date of discard. Employee informed EC when the items were prepared (ham 1/26) and (eggs 1/28). 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed boiled eggs and diced ham with no label indicating the time of preparation or date of discard. Employee informed EC when the items were prepared (ham 1/26) and (eggs 1/28). 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed cabbage in front reach in cooler with a preparation date of 1/19. Cabbage was discarded during 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.
notedCode 6-501.114 Maintaining PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Maintaining Premises; Unnecessary Items and Litter. Observed multiple items and equipment that were being stored underneath the preparation table that were not being used. Utility shelf contains utensils no longer used by kitchen. EHS recommends organizing and storing in a manner that does not collect dust and 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.
4-601.11(A); Priority Foundation; Multiple plastic food storage containers were observed on the clean equipment shelf with sticker residue on the sides. Containers are stacked inside each other. Equipment food-contact surfaces and utensils shall be clean to sight and touch. All containers removed for additional cleaning. ***CDI***REPEAT VIOLATION***
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Diced tomatoes and a ham chub prepped 5/28/25 had discarded dates over the 7 day maximum. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours 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 5C (41F) or less for a maximum of 7 days. The PIC was advised to ensure dates do not go beyond the maximum of 7 days. EHS explained the date marking process to PIC and staff. Food was marked with the correct discard date. Due to date of prep being today; 5/28/25; food was not discarded. ***CORRECTED DURING INSPECTION (CDI)***
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.
5-501.16 Storage Areas; Rooms and Receptacles; Capacity and Availability (C) Several cardboard box were stored on the floor at the back exit door. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where recyclables are placed. PIC advised to store the card board boxes off the floor.
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.
4-601.11(A); Priority Foundation; Multiple plastic food storage containers were observed on the clean equipment shelf with sticker residue on the sides. Containers are stacked inside each other. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- all containers removed for additional cleaning.
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.
3-304.14 (E); Core; Sanitizer bucket observed on the floor under the counter at serving line. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- bucket moved to appropriate location. No point taken.
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; Plastic coated metal shelving inside the reach-in cooler at the serving line is chipping and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future to avoid demerits.
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.
3-302.11; Priority; Observed raw; marinated chicken above raw; marinated steaks in the reach-in cooler. Raw animal foods shall be separated from each other during storage; preparation; holding and display to prevent cross contamination. CDI- food rearranged. Full points may be taken for repeat violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a small drip coming from the pipe behind fans in the walk-in cooler. Water is dripping onto boxes of food and bags of shredded cheese below. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Repair cooler to prevent dripping. Food items were moved away from this drip. This code was marked out on last inspection for storing food on the freezer floor. Full points may be taken for repeat violations of this code in the future.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The bottom of the wall mounted drainboard was observed with brown residue accumulation and stagnant water. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Drainboard cleaned during inspection.
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.
3-302.11; Core; A tray of ready-to-eat sandwiches was observed stored under unwashed produce in the walk-in cooler. The tray was also uncovered. Food shall be protected from cross contamination during storage by separating ready-to-eat foods from fruits and vegetables before they are washed. Except as specified under Subparagraph 3-501.15(B)(2) and in par. (B) of this section; storing the food in packages; covered containers; or wrappings. CDI- tray was brought to serving line for lunch service. Keep foods covered while in storage equipment and keep ready-to-eat foods above unwashed produce and raw animal foods. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of frozen chicken and sweet potatoes were stored on the walk-in freezer floor. Food shall be stored at least 6" above the floor. Move boxes to shelving.
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; The seal around the walk-in freezer door is broken causing extensive ice/frost accumulation around the entrance to the freezer. This is a cleanability issue. Equipment shall be kept in good repair. Facility has been attempting to fix this problem since previous inspection. Full point not taken.
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; Sliding door track of the display cooler at the serving line has some food debris in it. The inside of the prep unit behind serving line also has food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.
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; Core; Two bulbs are burnt out over the grill area. Replace light blubls to ensure adequate lighting is provided (at least 540 lux (50 foot candles) where employees are working with food). No point taken.
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.
4-501.11; Core; The seal around the walk-in freezer door is broken causing ice/frost accumulation around the entrance to the freezer. This is a cleanability issue. Equipment shall be kept in good repair. Facility work order has been placed. No point taken today.
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; Shelving in the walk-in cooler has some fuzzy residue accumulation in spots. Sliding door track of the display cooler at the serving line has food debris in it. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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.
5-205.15; Core; A pipe under the warewashing unit is broken causing water to leak onto the floor of the warewashing area. Plumbing systems shall be maintained in good repair. Have pipe repaired.
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.