3-304.14 (B); Core; Wiping cloths stored on counter. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- placed wiping cloths in bleach sanitizer.
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): CoreCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C): Core; Greasy residue observed inside holding container for nonfood-contact utensil storage. Some soot residue observed around grill station. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Cleaning has improved greatly 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.
3-501.16 (A)(2) and (B); Priority; A container of sliced tomato was holding above 41F in the right side fliptop unit. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41F or below in refrigeration. PIC indicated unit was briefly unplugged during transport. CDI- tomato was placed in the other reach-in unit which was much colder to cool back down. All other TCS foods observed sufficiently cold. Full points not taken.
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 container of sliced deli meats from 7/7/25 did not have a prep date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- date known and affixed. 3-501.18; Priority; Ready-To-Eat; TCS food shall be discarded if it does not have a date. In this case; date was known and affixed.
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.
4-101.19/4-202.16; Core; Blue tape is lining the fliptop prep unit along top edges. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. They shall also be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove tape from prep unit. 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.
notedCode 4-601.11 (B) and (C): CoreCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C): Core; Shelving above prep area/service counter has a black residue. Front sides of reach-in cooler are soiled. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. 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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s). NOTE: Certified Food Protection Manager requirements are exempt for first 210 days after permitting. 0 demerits taken.
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.
6-301.11; Priority Foundation; No soap available at the handwashing sink. All handwashing sinks shall be provided with hand soap. CDI - Soap provided.
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) and (B); Priority; A container of sliced turkey; ham; and bacon; and a container of various Italian meats holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Meats placed in the bottom portion of the cooler closest to the fans to facilitate 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; A spray bottle of bleach sanitizer registered low at 10 ppm. 50-200 ppm is required for effective sanitization. CDI - Bottle re-made. 50-200 ppm obtained.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The 3-compartment sink (not in active use) observed soiled with food and debris. Ware washing equipment; the compartments of sinks; sink basins; drainboards or other receptacles used for washing and rinsing equipment; utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Clean ware-washing sinks.
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.