notedCode 3-302.11 Priority- Raw chicken in walk in cooler stored over ready to eat. In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Priority- Raw chicken in walk in cooler stored over ready to eat. In all coolers; store foods according to final cook temperatures. Chicken moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18 (P) Rice over the 7 day hold period on cook line in reach in cooler. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Voluntarily discarded during 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.
3-501.13 Thawing (Pf) Thawing salmon in reduced oxygen packaging that states on packaging that the product shall be removed from packaging prior to thawing. You can just put a slit in the package before thawing. Corrected During Inspection
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 Some rusty wire shelving left; but most has been replaced. Cardboard has been removed from shelves. 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.
6-301.11 Handwashing Cleanser; Availability- Dispenser empty or broken at cook line. Will keep bottle soap at sink until replaced/filled. 6-301.12 No paper towels at same location on cook line. Refilled.
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 3-304.12 Observed plastic single service container stored in sugar bin and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods. 3-304.12 Ice scoop stored on top of ice machine in polyware plastic container which needs cleaning. In between use utensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 Observed plastic single service container stored in sugar bin and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods. 3-304.12 Ice scoop stored on top of ice machine in polyware plastic container which needs cleaning. In between use utensils; such as scoops used only with non potentially hazardous foods shall be stored in a clean location. Wash and sanitize container daily.
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 4-501.11 Some rusty wire shelving in walk in cooler and where tea dispensers are located. Gasket on walk in cooler torn. Equipment shall be kept in good repair. 4-101.19 Cardboard used on shelving on some shelving. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing
4-501.11 Some rusty wire shelving in walk in cooler and where tea dispensers are located. Gasket on walk in cooler torn. Equipment shall be kept in good repair. 4-101.19 Cardboard used on shelving on some shelving. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material.
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 3-302.11 Priority- Raw chicken in walk in cooler stored over raw beef and pork. In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Priority- Raw chicken in walk in cooler stored over raw beef and pork. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 Thawing (Pf) Thawing salmon in reduced oxygen packaging that states on packaging that the product shall be removed from packaging prior to thawing. You can just put a slit in the package before thawing. Corrected During Inspection
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.
4-901.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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 Some rusty wire shelving where tea dispensers located. Good Repair and Proper Adjustment - Equipment 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.
4-601.11 Some cleaning of exterior/interior equipment such as reach in cooler needed. Non-food contact services shall be clean to sight and touch.
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) Facility does not have a Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
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; Nonfood Contact Surfaces; and Utensils (Pf) Slicer on back prep table; which has not been in use today; has visible food debris build up on all parts. Sheet pan and container lids stored underneath prep tables have debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Advised PIC to further clean this equipment prior to use. Slicer and other dirty equipment that was observed was sent to dish area for further cleaning. 4-602.11 (E ) Ice machine has black build up along shield insert. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical dish machine was registering at 0 ppm upon inspectors arrival. Facility was actively washing dishes at this time. Dish machine shall operate per data plate specification; which states a concentration of at least 50ppm. Corrected During Inspection - PIC was able to replace sanitizer and troubleshoot machine to reach 50 ppm.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several temperature control for safety; ready to eat foods observed that have been under refrigeration for more than 24 hours that do not have date marking indications. Items to include cut melons (cantaloupe and honeydew); cooked prime rib; cooked pork; cooked vegetable lasagna; cooked ribs; cooked beef; beef stew; ham; turkey; mashed potatoes; vodka sauce; ahi tuna; edamame; etc. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - Inspector advised PIC to label items appropriate or discard. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Several TCS/RTE foods observed with prep dates that exceed the 7 day shelf life. Items to include: cooked rice observed with a prep date of 1/23/25; cooked beef with a prep date of 1/24/25; cooked duck with a prep date of 12/11/24; vegetable couscous with a prep date off 12/11/24; potato cakes with prep date of 1/24/25; cooked egg plant with prep date of 1/30/25; onion gravy with prep date of 1/18/25; risotto with prep date of 1/23/25; and cooked duck with prep date of 1/8/25. Discard these food once7 day shelf life has expired; if it has not been labeled; or if the label is incorrect. Also discussed ensuring these products are dated once pulled from the freezer and placed under refrigeration. Corrected During Inspection - Advised PIC to discard all products that are passed the 7 day shelf life and appropriate date items to reflect when they were opened or prepared if done within 7 days.
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 3-501.13 Thawing (Pf) Roast beef observed thawing in prep sink at room temperature. Tuna and salmon observed thawing inreduced oxygen packaging that states on packaging that the product shall be removed from packaging prior to thawing. Thawing shall beaccomplished by thawing under cold running water. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shal be removed from the reduced oxygen packaging prior to thawing. Corrected During Inspection - Cold running water was turned on to flow over roast beef for remainder of thawing process. Inspector provided education on ROP thawing of fish with the statement as described above. These packages were cut open to introduce air for the remaining thawing process.Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Roast beef observed thawing in prep sink at room temperature. Tuna and salmon observed thawing inreduced oxygen packaging that states on packaging that the product shall be removed from packaging prior to thawing. Thawing shall beaccomplished by thawing under cold running water. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shal be removed from the reduced oxygen packaging prior to thawing. Corrected During Inspection - Cold running water was turned on to flow over roast beef for remainder of thawing process. Inspector provided education on ROP thawing of fish with the statement as described above. These packages were cut open to introduce air for the remaining thawing process.; Corrected During Inspection
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.
2-103.11 (A) - (P); Priority Foundation; Two make units; large unit at cook line entrance as well as small unit at end of cook line; were observed above 41 F or less at the time of inspection. Inspector also observed multiple food contact surfaces of equipment that were not clean to sight and touch; such as slicer in back prep area and items stored as clean that were dirty to sight and touch. Outdoor smoker was also observed beside the kitchen back door; which requires oversight for handwashing by PIC when in use. The person in charge shall ensure that employees are properly maintaining the temperatures of temperature control for safety foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures. The person in charge shall also ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; such as the slicer and other food contact surfaces of equipment.
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.
5-205.11; Priority Foundation; Several large whisks stored inside handwashing sink basin in dish area. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed these items immediately from the handwashing sink.; 6-301.11; Priority Foundation; Soap was not provided at the handwashing sink in the dish area. All handwashing sinks shall be supplied with a handwashing cleanser. Corrected During Inspection - PIC replaced soap at handwashing sink.; 5-202.12; Core; Handwashing sinks in men's restroom (also used by employees) observed at 85 F. Handwashing sinks shall be equipped to provide water at a temperature of at least 100 F through a mixing value or combination faucet. ; 6-301.14; Core; "Employees must wash hands" signage not provided in restrooms used by employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
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); Priority Foundation; Slicer on back prep table that has not been in use today has food debris build up on all parts. Sheet pan and container lids stored underneath prep tables have debris build up. Large mixing bowl observed with residue build up on insides. Two large bins of unclean coffee mugs with coffee splatter build up observed in server drink station. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Advised PIC to further clean this equipment prior to use. PIC stated that the equipment underneath the prep tables are not currently being used and can be discarded. Coffee mugs; slicer; and other dirty equipment that was observed was sent to dish area for further 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.
4-501.11; Core; Large make unit at kitchen cook line entrance observed between 50-55 F. Small table top make unit at the end of the cook line observed with an ambient temperature of 43-45 F. 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.
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; Large make unit at kitchen cook line entrance observed between 50-55 F. Temperature control for safety foods above 41 F to include: sliced tomato; diced tomato; lettuce; cut watermelon; feta; blue cheese; spring mix; romaine; mozzarella; hummus; tuna; edamame; grilled peaches; boiled eggs; cooked chicken; beer cheese; etc. Shrimp; chicken wings; and crawfish hush puppy mix in make unit observed between 43-45 F in make unit at prep line. Chicken wings in walk in cooler observed between 43-53 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded TCS foods inside large unit at time of inspection and lowered the temperature of the unit to achieve 41 F or less. PIC assessed small make unit with shrimp; crawfish hush puppy mix; and chicken wings to adjust temperature to a lower setting. This unit had ice build up accumulation around insides upon inspectors temperature check; therefore could've been in a defrost mode. Inspector suggested that this unit could be in a defrost mode and advised PIC to store these items inside smaller make unit at center or cook line until unit can achieve 41 F or less. This small unit was empty at end of inspection as products were relocated to working coolers operating at 41 F or less. PIC stated that the cooked chicken wings inside the walk in cooler were cooked yesterday. PIC stated that some of the chicken wings in the walk in cooler were portioned today; while some were portioned yesterday. Inspector advised PIC to remove the chicken wings that were portioned today; as long as they were not portioned more than 4 hours ago; to have the wings lay flat for more air circulation as they were portioned and stored in large containers upon discovery. As for the chicken wings that were portioned yesterday; inspector advised PIC to discard this product.
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; Facility has failed to date several ready to eat foods that have been under refrigeration for more than 24 hours. These items include cooked shrimp; cooked chicken; baked potatoes; ready to eat tuna; ham; turkey; etc. Temperature control for safety; ready to eat foods shall be dated to indicate when the product was opened or prepared in order to determine the 7 day shelf life. Corrected During Inspection - PIC was able to accurately date mark the items that were missing labels at the 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.
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.11; Priority Foundation; Facility is reduce oxygen packaging several items on site. Items to include: cooked chicken; ready to eat ham; ready to eat turkey; cooked shrimp; raw tuna; cooked pork; raw scallops; raw chicken; raw steak; raw pork; fish. Inspector observed vacuum sealing machinery and ROP bags that are being utilized. Facility also stated that they are sous viding on site for the following items: pork tenderlion; chicken breast; and filet. A food establishment shall obtain a variance before smoking foods; packaging foods using a reduced oxygen packaging method; and sous viding foods. Corrected During Inspection - Inspector and PIC assessed which products had been sealed up to 48 hour ago and opened the packages that were not beyond that point. Items that were within the 48 hours included raw steaks; ground beef; ready to eat ham; ready to eat turkey and cooked chicken. For items that had been reduced oxygen packaged past 48 hours ago; the PIC discarded these items. Items that exceeded 48 hours included cooked shrimp and raw chicken. Inspector will follow up for verification tomorrow on all items in freezer. *Processes shall be immediately discontinued until a full written approval is obtained from the department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; Facility is reduce oxygen packaging several items on site. Items to include: cooked chicken; ready to eat ham; ready to eat turkey; cooked shrimp; raw tuna; cooked pork; raw scallops; raw chicken; raw steak; raw pork; fish. Inspector observed vacuum sealing machinery and ROP bags that are being utilized. Facility also stated that they are sous viding on site for the following items: pork tenderlion; cihcken breast; and filet. Before a varinace is approved; the information that shall be provided and a variance request shall be submitted to include: A statement of the proposed vairance; an analysis of the rational for how the potential public health hazards will be alternatively addressed by the proposal; a HACCP plan if required that includes the information as it is relevent to the variance request. Inspector provided education on variance requests and what requires a variance approval. Inspector advised PIC to open the reduced oxygen packaged products that have only been sealed for less than 48 hours and discussed discarding any other items that have been sealed longer than this time period. Corrected During Inspection - Inspector and PIC assessed which products had been sealed up to 48 hour ago and opened the packages that were not beyond that point. Items that were within the 48 hours included raw steaks; ground beef; ready to eat ham; ready to eat turkey and cooked chicken. For items that had been reduced oxygen packaged past 48 hours ago; the PIC discarded these items. Items that exceeded 48 hours included cooked shrimp and raw chicken. Inspector will follow up for verification tomorrow on all items in freezer. *Process shall be immediately discontinued until a full written approval is obtained from the department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.13 ; Priority Foundation; Edamame observed thawing in prep sink at cook line in standing water. Tuna and salmon observed thawing in reduced oxygen packaging that states on packaging that the product shall be removed from packaging prior to thawing. Thawing shall be accomplished by thawing under cold running water. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shal be removed from the reduced oxygen packaging prior to thawing. Corrected During Inspection - Cold running water was turned on to flow over edamame for remainder of thawing process. Inspector provided education on ROP thawing of fish with the statement as described above. These packages were cut open to introduce air for the remaining thawing process.
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.
3-302.12; Core; Food items that have been removed from their original packaging observed without labels. Foods that are removed from their original packages shall be identified with the common name of the food. Corrected During Inspection - PIC labeled containers 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; Core; Food items stored directly on floor in walk in cooler and walk in freezer as well as in side bulk food storage room. Food shall be stored at least 6 inches off of floor.; 3-305.14; Core; Facility has an outdoor electric smoker outside of the back door of the kitchen. Per PIC; the pork is the only product that is smoked in this smoker. Nothing is in the smoker at the time of the inspection. Inspector discussed with the PIC that a outdoor grilling application would need to be submitted and that this space would need to meet the rules of an outdoor cooking area.
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.
3-304.14; Core; Sanitizer buckets not stored 6 inches off of floor. Containers of chemical sanitizing solutions shall be stored off the floor. Corrected During Inspection - Sanitizer buckets were emptied; sent through dish machine; refilled with sanitizer and placed on shelving 6 inches off of floor.
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.
5-501.115; Core; Large accumulation of litter build up inside dumpsyter corral. A storage area and enclosure for refuse shall be maintained free of unneccesary items and kept clean.; 5-501.114; Core; Cardboard receptacle in outdoor enclosure is missing drain plugs. Drains in receptacles shall have drain plugs in place. ; 5-501.111; Core; Lids are missing from cardboard receptacle in outdoor enclosure. Receptacles shall have tight fitting lids and be kept in good repair.
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.