4-602.13 Cleaning needed interior/exterior of equipment. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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
6-501.110 Phone charger on wire shelf in meat cutting room. Place below food and on a surface such as a plate or other disposable or cleanable item.
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.
3-501.16 (P) Raw meat drawer cooler by bread station not maintaining 41F. Food shall be kept at 41F or below. CDI Adjusted thermostat.
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.
3-501.16 (A) (2) and (B) Cold TCS Raw meat drawer cooler (larger unit on right) not maintaining 41F. (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Adjusted thermostat.
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.
4-501.11 Top trim piece of some drawer coolers rusting. Equipment shall be kept in good repair. Some already replaced. No points 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
6-403.11; Core; Employee drink and phone stored on shelf above equipment. Employee food and drink shall be stored and located so that food; equipment; linens; etc. are protected from contamination. Drinks may be on shelf if have lid and not over food/equipment/single serve items.
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Sanitizer bucket was stored directly in the basin of the handwashing sink in the walk in meat prep cooler. Employee observed using front handwashing sink to fill a small plastic portion container with water for use at grill. All handwashing sinks shall remain accessible at all times for employee use. Handwashing sinks shall be for handwashing only. Corrected During Inspection - PIC immediately removed bucket to make sink accessible. Inspector educated PIC on handwashing sink usage to ensure water for food prep is being used from prep sinks not handwashing sinks.
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.
notedCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) At the time of inspection; the rinse gauge on the hot water dish machine was only registering between140-142 F. In a mechanical operation; the temperature of the fresh hot water sanitiziner rinse as it enters the manifold shall be at least 180 F; but may not be more than 194 F. Corrected During Inspection - Facility was able to convert the dish machine to a chlorine sanitizing method and contacted company to come assess the machine to ensure it is operating per data plate specifications. Once company assessed the machine; it was determined that the sanitizer was just under 50 ppm; due to chlorine solution being old; therefore facility is purchasing a new container of chlorine; but until then has been advised to wash all dishes in three compartment sink to ensure sanitizing is taking place. If dish machine is not able to operate with 50ppm chlorine for chemical sanitizing; or reach 180 F for hot water operations on the rinse gauge as well as meet the required 160 F plate temperature for hot water sanitization; the facility shall utilize the 3 compartment sink for all dish washing. 4-703.11 Hot Water and Chemical - Methods (P) Due to the hot water dish machine's booster heater not operating properly; the utensil temperature was not reaching the required 160 F. After being cleaned; equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up to achieve a utensil surface temperature of 160 F. Corrected During Inspection - Facility was able to convert the dish machine to a chlorine sanitizing method and contacted company to come assess the machine to ensure it is operating per data plate specifications. Once company assessed the machine; it was determined that the sanitizer was just under 50 ppm; due to chlorine solution being old; therefore facility is purchasing a new container of chlorine; but until then has been advised to wash all dishes in three compartment sink to ensure sanitizing is taking place. If dish machine is not able to operate with 50ppm chlorine for chemical sanitizing; or reach 180 F for hot water operations on the rinse gauge as well as meet the required 160 F plate temperature for hot water sanitization; the facility shall utilize the 3 compartment sink for all dish washing.
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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Cooked mushrooms observed inside steam unit holding at 120 F. Cheese sauce observed hot holding inside reach in warmer drawers at 90 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded these items.
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.
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; Cold Holding (P) Four door cooler underneath main grill in front cook area is registering between 42-45 F. Temperature control for safety products inside this cooler to include raw chicken; beef tips; tbone steaks; and sirloins. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC lowered the set temperature of this unit; which was allowing these items to cool down closer to 41 F. Inspection took place during busy lunch rush; therefore drawers were opened and closed frequently throughout cooking service. Advised PIC to lower the temperature of this unit to compensate for the busy hours of operation to ensure 41 F is maintained at all times.
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.
notedCode 3-501.15 Cooling Methods (Pf) Cooked ribs were observed cooling in largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Cooked ribs were observed cooling in large; stacked containers that were completely covered inside the walk in cooler. Cooling shall be accomplished by cooling products in shallow pans; utilizing ice baths and ice wands where appropriate; portioning the items into smaller portions; and uncovering/loosely covering the items to ensure adequate air flow to the product for rapid cooling. Corrected During Inspection - Employee immediately removed all containers and placed ribs onto sheet pans on a speed rack into the walk in freezer to quickly cool; then transfer back into the walk in cooler for further 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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Clean dishes observed being stacked while still wet on drying rack in dish area. Equipment shall be stored in a self draining position that allows for air drying.
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 4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside cooler drawersCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside cooler drawers; inside reach in coolers; on shelving where clean dishes are stored. Shelving inside walk in meat cooler have debris build up. Grease build up observed on cooking equipment throughout. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plates and bowls at prep lineCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plates and bowls at prep line; stored as clean and ready for use; observed with heavy food debris accumulation.Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed soiled equipment and placed at dish area for further cleaning prior to use. REPEAT; Repeat; 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.
3-501.14 Cooling (P) Four large pans of cheese sauce observed that was cooked and cooled yesterday that is registering between 43-57 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within two hours and to 41 F within a total of 6 hours. Corrected During Inspection - PIC immediately discarded upon discovery.
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.
notedCode 3-501.15 Cooling Methods (Pf) Cheese sauce was cooled in shallow containersFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Cheese sauce was cooled in shallow containers; but the four containers were tightly sealed with lids and stacked on top of on another; therefore did not allow adequate air flow to product for rapid cooling. Corrected During Inspection - PIC immediately discarded.
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.
notedCode 6-501.111 Controlling Pests Roach activity observed around three compartment sink dish areaPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests Roach activity observed around three compartment sink dish area; specifically in the opening between the upper storages helves directly above the three compartment sink as well as next to handwashing sink at main prep line closest to ovens. The premises shall be maintained free of insects; rodents and other pests. Inspector observed pest control logs and discovered that the facility was last treated on 9/23/24 and PIC stated the company would be notified immediately as they are due for their service. Inspector suggested that PIC show the pest control operator this specific location to ensure it is treated and potentially seal off any gaps or openings to eliminate harborage areas.; Repeat
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.
notedCode 4-903.11(A)(C) Single use items stored directly on the floor in the to go area. Repeat Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Single use items stored directly on the floor in the to go area. Repeat Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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 4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside cooler drawersCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Food debris build up inside cooler drawers; inside reach in coolers; on shelving where clean dishes are stored. Grease build up observed on cooking equipment throughout. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.; Repeat
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) Floors underneath equipment have food; debris; and water build up. Physical facilities shall be maintained and clean.
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.
4-602.11; Core; Ice machine has black accumulation on inner walls and upper parts inside machine. Equipment food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Inspector advised PIC to clean machine.; 4-601.11 (A); Priority Foundation; Plates and bowls at prep line; stored as clean and ready for use; observed with heavy food debris accumulation. Sticker residue build up observed on dishes; stored as clean; on storage rack above back prep area. Food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed soiled equipment and placed at dish area for further cleaning prior to use. REPEAT; 4-501.112; Priority Foundation; At the time of inspection; the rinse gauge on the hot water dish machine was only registering at 142 F. In a mechanical operation; the temperature of the hot water sanitizing rinse shall be 180 F. Corrected During Inspection - PIC has the ability to convert the hot water dish machine to a chemical (chlorine) machine. Chlorine sanitizer is already in the bucket below the machine. If dish machine is not able to operate with chlorine; or reach 180 F on the rinse gauge; the facility shall utilize the 3 compartment sink for all dish washing. *Updated: at end of inspection; rinse gauge was observed at 185 F. Booster heater had to be reset. CDI
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.
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; Raw chicken; raw beef tips; sirloins and ribeyes observed between 42-45 F in low boy cooler underneath grill in front cook line area. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immeidately removed these items and placed back in to walk in cooler to cool rapids. Per PIC; these items were placed into this unit around 11:00am this morning. Unit is set at 35 F and has an ambient temperature; per outer gauge; of 38 F. Top drawers of unit registering 41 F or less; though two bottom drawers were not.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Roach activity observed around three compartment sink dish area; specifically in the opening between the upper storage shelves directly above the three compartment sink. The premises shall be maintained free of insects; rodents and other pests. Inspector observed pest control logs and discovered that the facility was last treated on 12/16 and company has plans for further treatment due to this issue. Inspector suggested that PIC show the pest control operator this specific location to ensure it is treated and potentially seal off any gaps or openings to eliminate harborage areas.
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; Scoops without handles observed being stored directly in pepper and aujus. Utensils shall have handles and handles shall be located above the food product.
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 4-903.11(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; Single use items stored directly on the floor in the to go area. Single use items shall be stored at least 6 inches off of floor.
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.
4-602.13; Core; Ice build up inside reach in freezer at prep line in areas were food is stored as well as dishes for service. Food debris build up inside cooler drawers; inside reach in coolers; on shelving where clean dishes are stored. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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; Leak underneath three compartment on piping closest to wall. Plumbing systems shall be maintained in good repair.
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.