notedCode 6-501.112 Removing Dead or Trapped BirdsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) Cobb webs observes in corners in the dish washing area and storage areas. Dead insects and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of 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.
4-501.11 Good Repair and Proper Adjustment Coated metal wire shelving in the walk-in cooler is corroding and rusting; with paint flaking off. Walk in cooler door has large hole in exposing insulation. Equipment must be maintained in good repair. Deteriorated surfaces such as flaking paint can contaminate food and compromise cleanability. PIC advised to replace shelving in the near future to prevent contamination and maintain equipment in a sanitary condition. 4-202.11 Food-Contact Surfaces: Cleanability The rice container lid is cracked and badly damaged. Multiuse food-contact surfaces must be smooth; free of cracks; chips; or crevices; and easily cleanable to prevent contamination. PIC was advised to replace the lid to maintain food safety and ensure surfaces remain cleanable.
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 6-501.11 Repairing PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing Premises; Structures; Attachments; and Fixtures Methods (C) Multiple areas of the physical facilities are damaged and not maintained in good repair; including: large hole in stainless steel panel; large hole in fiberglass reinforced panel (FRP); missing and broken floor tiles; damaged ceiling throughout kitchen; missing door handle on walk-in cooler; corroded walk-in cooler gasket; severe corrosion on walk-in cooler door. Physical facilities must be maintained in good repair; smooth; and easily cleanable to prevent contamination and maintain sanitation. PIC is required to repair; replace; or remove damaged areas promptly to restore surfaces to a smooth; cleanable condition. ***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.
2-102.12 (A) Certified Food Protection Manager (C) The Person in Charge’s (PIC) Certified Food Protection Manager certificate expired in July 2025. PIC is advised to renew the certification as soon as possible to remain in compliance with the food code requirements. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a Certified Food Protection Manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program.
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 4-601.11(A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment; Food-Contact Surfaces; and Utensils Observed the can opener blade heavily soiled with accumulated food residue. Food-contact surfaces of equipment and utensils shall be clean to sight and touch to prevent contamination of food. Can opener was removed for cleaning during the inspection.***CDI (Corrected 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected (C) The back entry/exit door has a large gap between the bottom of the door and the floor; creating a potential entry point for pests. Outer openings must be protected against the entry of insects and rodents by tight-fitting doors or other effective means. PIC was advised to install a door sweep or other suitable barrier to eliminate the gap and prevent pest entry. 6-501.111 Controlling Pests (Pf) Flies were observed inside the establishment. The premises shall be maintained free of insects; rodents; and other pests to minimize the risk of food contamination. The PIC is advised to review and revise pest control measures as needed; including sanitation practices and physical barriers; and to contact a licensed pest control service if necessary. ***RETURN TO VERIFY IN 10 DAYS**
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.
4-501.11 Good Repair and Proper Adjustment Coated metal wire shelving in the walk-in cooler is corroding and rusting; with paint flaking off. Equipment must be maintained in good repair. Deteriorated surfaces such as flaking paint can contaminate food and compromise cleanability. PIC advised to replace shelving in the near future to prevent contamination and maintain equipment in a sanitary condition. 4-202.11 Food-Contact Surfaces: Cleanability The rice container lid is cracked and badly damaged. Multiuse food-contact surfaces must be smooth; free of cracks; chips; or crevices; and easily cleanable to prevent contamination. PIC was advised to replace the lid to maintain food safety and ensure surfaces remain cleanable.
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 6-501.11 Repairing PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing Premises; Structures; Attachments; and Fixtures Methods (C) Multiple areas of the physical facilities are damaged and not maintained in good repair; including: large hole in stainless steel panel; large hole in fiberglass reinforced panel (FRP); missing and broken floor tiles; damaged ceiling throughout kitchen; missing door handle on walk-in cooler; corroded walk-in cooler gasket; severe corrosion on walk-in cooler door. Physical facilities must be maintained in good repair; smooth; and easily cleanable to prevent contamination and maintain sanitation. PIC is required to repair; replace; or remove damaged areas promptly to restore surfaces to a smooth; cleanable condition. ***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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Light Bulbs; Protective Shielding (Core) Several fluorescent bulbs on the ceiling above the steam table are missing protective covers. Light bulbs in areas with exposed food; clean equipment; unwrapped single-service articles; and linens must be shielded; coated; or otherwise shatter-resistant to prevent contamination from broken glass. PIC is advised to replace the light fixture covers or provide protective shielding around the bulbs. ***REPEAT VIOLATION.***
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; Observed the can opener blade heavily soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.16; Core; Back screen door frame is broken and screen is displaced allowing entry of insects. Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects; rodents; and other animals. Replace door frame and repair screen. Full points may be taken for repeat violations.
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.
3-304.12; Core; Utensil handle observed laying inside container of refried beans. During pauses in food dispensing; keep utensil handles out of the food and above the inside of the container when used on TCS food. Scoop was removed. No point taken
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; Coated metal wire shelving in the walk-in cooler is corroding/rusting and paint is flaking off. Equipment shall be kept in good repair. Paint chips may contaminate food. Replace shelving in the near future. Full point may be taken in the future for repeat violations. 4-101.19; Core; A piece of cardboard is being used as a lid on the chip dispensing/storage unit. 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. Replace chip bin lid with an approved; cleanable material. 4-202.11; Priority Foundation; A plastic food storage container was observed cracked and badly damaged. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow easy cleaning. CDI- container discarded.
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.
6-501.11; Core; A floor tile in the kitchen is broken. The metal panels on the wall near the stove are buckling and debris is getting trapped inside. Ceiling damage observed to the right of the stove near the wall. Walk-in cooler door gasket is torn and door is corroding to the point of a hole opening up on the interior side of the door. Physical facilities shall be maintained in good repair. Repair these areas to be smooth and easily cleanable. Full point taken for repeat violation and extensive nature of needed repairs.
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
6-202.11; Core; Several fluorescent bulbs on ceiling above the steam table are missing covers. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; unwrapped single-service articles and linens. Replace light fixture covers or provide protective shielding around lights. Full point taken for repeat violation.
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.
3-501.18; Priority; Ham; chicken and hot dogs in the reach-in cooler were observed without dates. Ready-to-eat TCS foods shall be date marked so it is known when to discard them. These foods shall be kept no longer than 7 days with the day of preparation or opening from a package counting as day 1. Foods in unmarked containers shall be discarded. In this case; date of prep was known. CDI- dates known and affixed. Follow date marking policy so time can be tracked and foods are discarded by their expiration dates. All other ready-to-eat TCS foods in facility were dated appropriately. Full points may be taken for repeat violations.; 3-501.17; Priority Foundation; Ready-to-eat foods named above were observed without dates and held longer than 24 hours. If held longer than 24 hours; ready-to-eat TCS foods shall be date marked. CDI- dates 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several flies observed in the kitchen and warewashing areas. The premises shall be maintained free of insects; rodents; and other pests. Keep back door closed and replace wooden frame to prevent entry. Utilize approved methods of pest control. ; 6-202.16; Core; Back screen door frame is broken and screen is displaced allowing entry of insects. Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects; rodents; and other animals. Replace door frame and repair screen.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A small drip in the walk-in freezer under fan covers is causing ice accumulation and ice was observed on a box of frozen fish. 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. Box was moved away from drip. Repair this leak to maintain freezer in dry condition. No point taken today.
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; Coated metal wire shelving in the walk-in cooler is corroding/rusting and paint is flaking off. Equipment shall be kept in good repair. Paint chips may contaminate food. Replace shelving in the near future.
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.
6-501.11; Core; Floor tile in kitchen is broken. The metal panels on the wall near the stove are buckling and debris is getting trapped inside. Physical facilities shall be maintained in good repair. Repair these areas to be smooth and easily cleanable. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; Several fluorescent bulbs on ceiling above the steam table are missing covers. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; unwrapped single-service articles and linens. Replace covers.
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; The can opener blade was observed with visible residue accumulation. This is a food-contact surface. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other equipment observed clean. No points 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.
3-501.16(A)(1) ; Priority; A tray of refried beans was observed holding below 135F on the steam table. Temperature measured between 122F and 130F. TCS foods held hot shall be at least 135F. CDI- beans brought to the stove for reheating to 165F to continue hot holding. Ensure temperatures are monitored and foods remain sufficiently hot. All other hot holding temps were observed compliant. No points 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.
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; Multiple TCS foods in the makeline refrigeration unit were observed holding above 41F (see chart). TCS foods held cold shall be 41F or below. CDI- all foods moved to the walk-in cooler. Foods had been placed here a few hours prior for lunch service according to the PIC. Ensure this unit is working before storing TCS foods here. Ambient temp observed around 47F. A follow up visit by Monday the 22nd will be made. This is the main unit besides walk-in cooler and needs to be functional.
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; A bag of sliced ham and a bag of cooked tripe in the reach-in cooler were observed without dates. Ready-to-eat TCS foods shall be date marked so it is known when to discard them. These foods shall be kept no longer than 7 days with the day of preparation counting as day 1. CDI- dates known and affixed. Follow date marking policy so foods are discarded by their expiration dates.
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.
4-302.12; Priority Foundation; Facility digital food thermometer was observed to be nonfunctional. A food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Please obtain a working food thermometer with a metal stem by Monday 4/22.
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.
3-302.12; Core; Salt and pepper mix on the cookline was stored in a container without a label. Cooking oil was unlabeled. Salt container in serving/drink prep area was also unlabeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Add label to these ingredients. Full points may be taken for repeat violations.
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; Wiping cloths were observed stored on counters and prep cart. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Cloths placed in bleach bucket. 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.
3-304.12; Core; A rice scoop was observed laying inside the slow cooker in the rice. During pauses in food dispensing; keep utensil handles out of the food and above the inside of the container when used on TCS food. Scoop was removed.
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.
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; Fan covers in walk-in cooler have heavy dust accumulation. Shelving in the walk-in cooler has some residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these surfaces. Full point assessed for 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.
4-501.11; Core; Condensation pipes in walk-in cooler and freezer are leaking. This is a cleanability issue. Equipment shall be kept in good repair. Repair walk-in condensation pipes.
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; Salt and pepper mix on the cookline was stored in a container without a label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Add label to these ingredients. No point taken.
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; A metal tray was observed catching a drip from the condensation pipe under the fan covers in the walk-in cooler. Condensation pipe in the walk-in freezer is also leaking and water is freezing on shelving and on the floor. Food is stored directly below. Food shall be stored in a clean; dry location where it is not exposed to splash or other contamination. Repair these leaks.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Bleach in the spray bottle used directly on food-contact surfaces was observed to be well over 200ppm (testing paper was bleached white due to extreme concentration of bleach solution so an exact concentration could not be determined). Chemical antimicrobials applied to food-contact surfaces shall meet appropriate concentrations. Bleach concentration not to exceed 200ppm. CDI- solution diluted.; 7-102.11; Priority Foundation; A spray bottle of super concentrated bleach was unlabeled. Poisonous or toxic materials taken from bulk supplies shall be clearly and individually labeled with the common name of the material. CDI- label added.
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.
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; Fan covers in the walk-in cooler are dusty. Food debris observed under the grills at the cookline. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these covers and grill area. Full point assessed for 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.
6-501.11; Core; Floor tiles in the walk-in cooler near the entrance to the freezer are cracked and crumbling. Physical facilities shall be kept in good repair. Repair flooring in this area so that it is smooth and easily cleanable. 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.