6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at front hand sink during initial inspection. Ensure an approved method of hand drying is supplied.
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) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils and equipment throughout ithe clean equipment storage shelves that were soiled with food debris or rinse residue.
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 3-501.18 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) observed a container of tomato soup and chicken soup that were past the 7 days holding period at 41F. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) observed sausages and hotdogs that did not bare a date to indicate day or first use or day of last use.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wiping cloths that were wet throughout. Ensure wiping clothes are store in 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.
majorCode 4-501.11 Maintain equipment in good repair. Observed large reach in cooler not in use. Make service request so unit can be repaired and be in use as part of permitted facilities and cooling capacity. 4-205.10 Food EquipmentCleaning and sanitizing
4-501.11 Maintain equipment in good repair. Observed large reach in cooler not in use. Make service request so unit can be repaired and be in use as part of permitted facilities and cooling capacity. 4-205.10 Food Equipment; Certification and Classification (C) observed household fridge being used in place since commercial reach in unit is down.
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) PIC shall demonstrate knowledge by being a certified food protection manager. Kitchen manager did not have a certified food managers certificate from an accredited institution.
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.
2-301.15 Where to Wash (Pf) Hand washing shall only be done at hand washing sinks. Employee rinsed hands at three compartment sink but education was provided and proper hand washing was done.
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 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at front hand sink during initial inspection. Ensure an approved method of hand drying is supplied.
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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Observed multiple bags of frozen chicken in repackaged bags inside the freezer above frozen vegetables and precooked food items. CDI by lowering frozen chicken to last shelf of freezer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils and equipment throughout ithe clean equipment storage shelves that were soiled with food debris or rinse residue. Observed employee use ice scoop to add ice in a patient cup. Ice scoop was deemed contaminated due to touching cup and placed back inside ice scoop holder. CDI by placing ice scoop inside soiled dish area.
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) Maintain TCS foods in cold holding at 41F or less. -P _ observed container of milk inside reach in cooler that was at a temperature of 56F. Milk was transferred from jug into pitcher during breakfast. CDI by discarding milk inside of pitcher.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed opened package of salad mix and sausage link that were not labeled with an opening date or date of discard. CDI by discarding both food item.
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 6-404.11 Designate a separate area for items that are not for use and are being held for creditContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
6-404.11 Designate a separate area for items that are not for use and are being held for credit; such as dented cans or recalled products. -Pf Observed multiple dented food cans on rack and 2 packages of dried potatoes that were cut on dry storage shelf. CDI by pulling cans and dried potatoes from service and placing in designated area for no use/credit.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed utensils being stored with food contact side up. Ensure all utensils in utensil rack are storage with handles up to prevent contamination during service and wrapping.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Observed cleaning needed under dish machine area where floor drain basin is located.
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
6-303.11 Intensity - Lighting (C) Ensure maintenance order is submitted to have light bulbs changed so 50 FC is achieved under hood system.
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.
6-301.12 Hand Drying Provision (Pf) Paper towels were not available in employee restroom located inside of the kitchen area. All handwashing sink shall be supplied with a hand drying provision. Corrected During Inspection - Paper towels were replaced at time of inspection.
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 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) Hot dogs (4/19/25) and ham (4/20/25) observed in three door reach in cooler with prep dates that exceed the 7 day shelf life. All temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC immediately discarded these 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 6-201.16 Wall and Ceiling Coverings and Coatings (C) Popcorn ceiling observed above mop sink in janitor's closet as well as in employee restroom. Ceilings shall be smoothCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.16 Wall and Ceiling Coverings and Coatings (C) Popcorn ceiling observed above mop sink in janitor's closet as well as in employee restroom. Ceilings shall be smooth; cleanable and nonabsorbent.
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.