4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces and utensils shall be clean to sight and touch.- CDI; Items were moved to three compartment sink 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.
3-302.12; Core; Observed a few squeeze bottles not labeled in flip top units.- Once removed from bulk supply; food shall be labeled with the common name of the product.- CDI; items were labeled 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.
4-501.11; Core; One gasket is torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets
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 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 throughout has buildup of residues and debris.- Equipment nonfood contact surfaces shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please clean equipment throughout
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; Soiled flooring observed underneath cooking equipment and along the walk-in cooler floor; spilled grease around the fryers . Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
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
7-102.11; Priority Foundation; Observed one spray bottle of liquid without a label.- Once removed from bulk supply; chemicals shall be labeled with the common name of the product.- CDI; bottle labeled
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.
3-302.12; Core; Observed a few squeeze bottles not labeled in flip top units.- Once removed from bulk supply; food shall be labeled with the common name of the product.- CDI; items were labeled 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.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 150 ppm. They shall be kept in approved; clean QA sanitizer at 150-400 ppm concentration. Make new batch of quat for wipes.
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.
4-901.11; Core; Observed some clean metal food containers stacked while wet on utensil shelf. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 4-903.11(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; Observed a box of beverage cups; napkins; lids; etc... being stored directly on the floor in dry storage area in the front and the back.- Cleaned equipment and utensils; single service and single use articles shall be stored at least 6 inches above the floor.- CDI-Items were moved to shelf.
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.
4-501.11; Core; Gaskets throughout are torn and need repair.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets
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 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 throughout has buildup of residues and debris.- Equipment nonfood contact surfaces shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please clean equipment throughout
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; Soiled flooring observed underneath cooking equipment and along the walk-in cooler floor; spilled grease around the fryers . Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
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; Paper towels and soap were not available at the handwashing sink in the main cooking area.- Each handwashing sink shall be equipped with soap and a hand drying device.- CDI; sink was restocked with soap and paper towels.
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; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces and utensils shall be clean to sight and touch.- CDI; Items were moved to three compartment sink 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.
3-501.16(A)(2); Priority; Observed multiple items (see chart above) that were above 41 degrees F or less.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to walk in cooler for 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.
3-302.12; Core; Observed a few squeeze bottles not labeled in flip top units.- Once removed from bulk supply; food shall be labeled with the common name of the product.- CDI; items were labeled 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed food being stored on the floor of the walk in freezer.- Food shall be stored at least 6 inches above the floor.- CDI; PIC moved items to shelves.
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.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 150 ppm. They shall be kept in approved; clean QA sanitizer at 150-400 ppm concentration. Make new batch of quat for wipes.
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 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; Observed a box of beverage cups; napkins; lids; etc... being stored directly on the floor in dry storage area in the front and the back.- Cleaned equipment and utensils; single service and single use articles shall be stored at least 6 inches above the floor.- CDI-Items were moved to shelf.
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.
4-501.11; Core; Observed multiple flip top lids that were broken/damaged.- Equipment shall be maintained in a good state of repair and condition.- Please repair the flip top lids.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); [Repeat] Observed food debris and residue accumulation in the bottom cooler of flip top prep units and pizza prep freezer. Observed soiled exteriors of fryers; sides of flat top grill. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.
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; Soiled flooring observed underneath cooking equipment and along the walk-in cooler floor; spilled grease around the fryers . Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
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; Food employee observed handling raw meat; removing gloves and then moved onto the next task without handwashing. Other employees observed entering the kitchen to help out in the kitchen without washing their hands. Wash hands when switching between working with raw food and working with Ready to Eat Food; Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given and hands were washed.
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.
6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink in the main cooking area. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels provided. 5-205.11 (B); Priority Foundation; [Repeat] Employee observed filing containers with water at the handwashing sink in the main kitchen area. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and water was retrieved from the appropriate 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.
3-101.11; Priority; A box of spoiled mushrooms observed in the walk-in cooler. FOOD shall be safe; unADULTERATED; and; as specified under sec. 3 601.12; honestly presented. CDI- mushrooms voluntarily discarded by PIC.
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 some metal food containers stored as clean with sticker residue and food residue on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to three compartment sink 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.
3-501.18; Priority; Observed two large containers of pulled pork and pulled chicken dated from (2/10/2025) and a container of hot dogs dated from (1/25/2025). Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all food items 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); [Repeat] Observed food debris and residue accumulation in the bottom cooler of flip top prep units and pizza prep freezer. Observed soiled exteriors of fryers; sides of flat top grill. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.
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; Soiled flooring observed underneath cooking equipment and along the walk-in cooler floor; spilled grease around the fryers . Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
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 Cutting Surfaces (C); [Repeat] Observed long cutting board on pizza prep area with deep; discolored scratches on both sides. Cutting surfaces 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. Replace cutting board.
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); [Repeat] Observed containers of pre-cooked chicken without dates. Several TCS food items recently made were labeled with incorrect dates (labels on the pans were not changed from previous food item). Refrigerated; ready-to-eat TCS (Time/Temperature Control for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI- Chicken was voluntarily discarded by PIC. All other TCS foods that was recently made was labeled with correct dates. **Final warning! If TCS foods are found without dates or incorrect dates it will be discarded. No exceptions**
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.
2-102.12 (A) Certified Food Protection Manager (C); The PIC does not have a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.CDI- available courses provided to the PIC.
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.
notedCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf); Vomit and diarrhea clean procedures could not be provided during the inspection. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. CDI-guidance documentation provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Pitchers observed hanging on the side of the handwashing sink. Food debris also observed inside of the hand sink as well. A handwashing sink may not be used for purposes other than handwashing.;
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C); The inside of the chlorine sanitizing dish machine is in need of cleaning. A warewashing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; shall be cleaned if used at least every 24 hours.
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) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); [Repeat] Observed food debris and residue accumulation in the bottom cooler of flip top prep units; pizza prep unit; and flat top grill. Observed soiled exteriors of fryers; interiors/exteriors of ovens; pull out cooler drawers; and gaskets. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.
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.
3-101.11; Priority; A box of spoiled mushrooms observed in the walk-in cooler. FOOD shall be safe; unADULTERATED; and; as specified under sec. 3 601.12; honestly presented. CDI- mushrooms voluntarily discarded by PIC.
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.
3-501.18; Priority; Observed container of hotdogs; turkey; ham; and sausage and other foods in pull out drawer; flip top and walk-in cooler with dates past 7 day mark. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were voluntarily discarded during inspection.; 3-501.17; Priority Foundation; [Repeat] Observed two containers of chicken wings without a date mark. Refrigerated; ready-to-eat TCS (Time/Temperature Control for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI-chicken wings 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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; [Repeat] Consumer advisory statement is missing the disclosure statement indicating these food items can be cooked to order or served undercooked. DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”. Verification Required- EHS will return on Friday; June 7; 2024 to verify menu corrections.
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; Observed wiping cloths in quaternary ammonium sanitizer of less than 150 ppm. They shall be kept in approved; clean QA sanitizer at 150-400 ppm concentration. Make new batch of quat for wipes.
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; Observed long cutting board on pizza prep area with deep; discolored scratches on both sides. Cutting surfaces 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. Replace cutting board.
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 food debris or grease accumulation in the bottom cooler of flip top prep units; pizza prep unit; walk-in cooler shelving; and clean dish storage. Observed soiled exteriors of fryers; interiors/exteriors of ovens; pull out cooler drawers; top of dish machine. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.
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.
5-202.13; Priority; Spray arm in the dish area sits below the flood level rim of the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). CDI- PIC agreed and will have a plumber come out to either identify a backflow prevention device or adjust the length.
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.
6-501.12; Core; [Repeat] Soiled flooring observed underneath cooking equipment; and dusty ceiling vents observed in the dish area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
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; Observed open package of turkey; ham; and swiss cheese in pull out drawers not date marked. Refrigerated; ready-to-eat TCS (Time/Temperature Control for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI-by adding date marking foods.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Observed menu consumer advisory does not have disclosure statement for hamburgers. Disclosure shall include a description of the animal-derived food such as hamburger (can be cooked to order) or identification of the animal-derived foods by asterisking them to a footnote that states that items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Verification Required:Send EHA picture of new consumer advisory on menus to 984-233-0358 by Friday February 2; 2024.
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.
4-901.11; Core; Observed some clean metal food containers stacked while wet on utensil shelf. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
6-501.12; Core; Observed black residue on wall at dish machine; soiled flooring underneath fryers and dusty ceiling vents above food prep/cookline. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
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.