notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) observed salads in the reach in cooler that was dated 6/29 at a temperature of 44-46. All other food items in the reach in were around 39-40. chef informed EC that a lot of transfer was taking place with that unit. Salads moved to walk in cooler to cool to 41F as fast as possible.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 6+ bowls on clean equipment shelf that were not clean to sight and touch. Observed cream/sauce debris and after spray. CDI by removing bowls from service. Employee also pulled full line from shelf and ran through dish machine.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two small ceramic bowls of potato salad stored in reach in cooler that were not dated from Sunday. CDI by discarding food items.
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 3-201.11 Compliance with Food Law (P) Pulled pork was cooked at an off site location thatFood source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
3-201.11 Compliance with Food Law (P) Pulled pork was cooked at an off site location that; upon conversation; is not an inspected facility. This product was located inside the walk in cooler and was served during the lunch service. Use food from approved sources only. Corrected During Inspection - Once this was discovered; lunch service was complete. PIC voluntarily discarded all product that was currently on site. Inspector discussed utilizing food from proper sources.
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.
4-602.11 (E ) Ice machine has heavy accumulation of black build up on the insides of the machine. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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 3-501.18 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) Chicken parmesan (8/28/25); sweet potato pie canned mix (8/19/25); three bean salad (8/3025); meatballs (9/2/25); meat au jus (8/25/25) observed inside the walk in cooler; all of which are past the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded all products at time of 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 Food Storage - Preventing Contamination from the Premises (C) Food items observed being stored on floor in walk in freezer. Food items shall be stored at least 6 inches off floor.
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 Good Repair and Proper Adjustment - Equipment (C) Reach in cooler is not currently in operation at the time of inspection. Piping underneath three compartment sink is in poor repair and is being held in place by food storage pan. Leak observed underneath dish machine. Walk in freezer is accumulating ice on shelving throughout due to door not sealing completely. Equipment shall be maintained in good repair and proper adjustment.
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 6-501.18 Cleaning of Plumbing Fixtures (Core) The hand sink had some residue. The sprayer at the dump sink at the dish machine had some residue. Plumbing fixtures shall be maintained cleanCleaning and sanitizing
6-501.18 Cleaning of Plumbing Fixtures (Core) The hand sink had some residue. The sprayer at the dump sink at the dish machine had some residue. Plumbing fixtures shall be maintained clean; to avoid contaminating hands. CDI-Sink and sprayer were 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (P); Container of sliced ham marked as sliced 10/16/24 was still in service 10/23/24. Refrigerated; ready to eat; TCS foods shall be discarded within 7 days of being opened from commercial packaging or prepared. CDI-Ham was voluntarily discarded. Information on date marking and discarding food was provided via email to 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 3-801.11(C) Facility is offering undercooked eggs as part of the menu. Raw animal foodsOther
Official wording
Pasteurized foods used; prohibited foods not offered
Inspector’s notes
3-801.11(C) Facility is offering undercooked eggs as part of the menu. Raw animal foods; partially cooked animal foods; and raw seed sprouts may not be offered for sale in a ready to eat form in a facility that serves a highly susceptible population (HSP). -P CDI-Facility will no longer offer undercooked animal foods as part of the menu.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B) There was no measurable sanitizer solution in the Sani bucket. Wet wiping cloths were not fully submerged in the sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer was replaced with 200 ppm quaternary ammonium solution. Recommend changing solution every 2 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.
3-302.11; Priority; Raw shell eggs were stored above opened milk and cheese in the prep cooler. Raw meat was stored next to cut melon and above ready to eat foods in the walk in cooler. Raw foods shall be stored so they won't contaminate ready to eat foods. CDI-Foods were rearranged. Food storage chart provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority; Meatballs made last night were 46-47F in the walk in cooler today. TCS (Time/Temperature Control for Safety) foods shall be rapidly cooled after cooking from 135F to 70F within 2 hours; and from 70F to 41F within 4 hours; for a total of 6 hours cooling time. CDI-Meatballs were voluntarily discarded. Cooling logs provided to PIC to facilitate monitoring of cooling foods.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Priority Foundation; The PIC food protection manager certification has expired. The PIC shall have passed an exam as part of an ANSI-accredited food protection manager course. CDI-A list of approved courses was sent to owner's email address. PIC has requested ownership to send him to a course. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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.
2-401.11; Core; Employee beverages were stored above the prep counter. One employee beverage was not closed. Employees may drink from closed beverage containers; if the containers are handled to prevent contamination of food; utensils; or other items. CDI-EC explained the rule; and opened beverage was placed into a covered container. Both beverages were moved to a lower shelf.
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.
4-903.11(A); (B) and (D); Core; The utensil storage drawer at the prep table was soiled. Cleaned utensils shall be stored in a clean; dry location that is not exposed to splash or dust. CDI-Drawer and utensils were cleaned in the dish pit.
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.