3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): A large bulk box of raw shell eggs were stored on top shelving rack over ready-to-eat foods and sauces inside walk-in cooler. CDI: Eggs moved during inspection. Full points taken due to repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): Several date markings were observed missing from TCS bulk containers of food inside walk-in cooler. TCS ready to eat foods held for 24 hours or moreFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): Several date markings were observed missing from TCS bulk containers of food inside walk-in cooler. TCS ready to eat foods held for 24 hours or more; must be dated with a 7 day discard date. CDI: PIC added date markings during inspection. Reminder to date foods immediately during prep to avoid forgetting to do so later.
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 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Ice build-up observed on the surfaces of food items inside two-door reach-in freezer. No points taken due to improvement. Repair tech is addressing the freezer repair during inspection.
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.
4-602.13 Nonfood Contact Surfaces (C): Ice build-up on shelving and encasing evaporator inside two-door freezer. Cleaning needed on hood ventilation system over grill station. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and routinely maintained clean. Half-points taken due to overall improvement.
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) Flooring inside walk-in cooler with fallen debris needs to be thoroughly cleaned. Half points taken due to overall cleaning improvement.
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 Provide required lighting intensity. Few bulbs are blown in hood vent system. Please have bulbs replaced.
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.
2-101.11 - Assignment: PIC shall be present during all hours of operation. (Pf): When asked to speak to the person-in-charge staff stated that the manager/head chef was off today and there was no designated person in charge in their absence.
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.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Staff available during this inspection was not a Certified Food Protection Manager. Please ensure a person who is food protection manager certified is present at all times of operation.
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 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and cleanHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. Kitchen staff member entered kitchen and resumed preparation without washing their hands. CDI: EC Wall explained to all staff the importance of proper handwashing and instructed all staff to wash their hands.
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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw shell eggsOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw shell eggs; a few with visibly broke shells; were stored on top shelving rack over ready-to-eat foods and sauces inside walk-in cooler. Eggs removed to alternate shelving. EC Wall provided an additional storage-order educational sticker and will return in three days on Friday; November 7th; 2025 to ensure all food is being stored safely. CDI: Eggs moved during inspection. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. All bulk containers of spices on storage cart are uncovered. Large gallon sized containers of broth/sauces inside walk-in cooler are also uncovered while being stored on the floor. Please ensure food is covered unless being actively in prep or cooling. CDI: Coverings added at inspectors request.
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): Food debris observed on multi-use containers stored as clean on significantly soiled storage shelving units.
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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any TCS bulk containers throughout entire facility. TCS ready to eat foods held for 24 hours or moreFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any TCS bulk containers throughout entire facility. TCS ready to eat foods held for 24 hours or more; must be dated with a 7 day discard date. Verification Required: EC Wall will return to ensure all food items are date marked appropriately.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. (P): Bottle of over the counter aloe vera burn ointment stored with several containers of food ingredients. CDI: Burn gel removed.
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.
notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Several white gallon sized containers of sauces/broths are being stored on the floor inside the walk-in cooler. Significant ice build-up observed on the surfaces of food items inside two-door reach-in freezer.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. (C): A few heavily soiled in-use wiping cloths scattered around facility on prep surfaces. Please ensure that in-use wiping cloths are being stored inside buckets of 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F Several in-use utensils are being held between uses inside a heavily soiled gallon container of water at 100F.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Large rat trap has been staged on shelving with clean; unprotected multi-use dishes. If this trap were to spring; all the surrounding dishes would be open to potential contamination.
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): Kitchen is in desperate need of thorough cleaning. Food debris build-up inside all reach-in units and door gasketsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C): Kitchen is in desperate need of thorough cleaning. Food debris build-up inside all reach-in units and door gaskets; soiling build-up on hood ventilation system. Significant ice build-up on shelving and encasing evaporator inside two-door freezer. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and routinely maintained clean. Full points will continue to be taken until this violation improves.
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) Walls in kitchen area are filthy with food splatter with the most heavily soiled areas near the two small flip-top coolers across from grill station. Flooring throughout facility needs to be thoroughly cleaned particularly in hard to reach corners; under equipment and shelving units.
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 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC available during this inspection was not a Certified Food Protection ManagerPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC available during this inspection was not a Certified Food Protection Manager; nor were any available staff members present. Please ensure a person who is food protection manager certified is present at all times of operation.
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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. (P): Boiled eggs stored in water were prepared and placed in cooler to cool over night but did not reach 41F. Eggs at 49F this morning. CDI: Eggs discarded. Consider placing eggs on ice inside walk-in cooler to ensure proper 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Several white gallon sized containers of sauces are being stored on the floor inside the walk-in cooler. Food shall be protected from cross-contamination by storing the food at least 6 inches above the floor at all times. Consider adding small single shelf stands for additional storage of these larger items.
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.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Few handless scoops being used inside large dry storage containers such as flour and sugar.
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 all reach-in units and door gasketsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C): Food debris build-up inside all reach-in units and door gaskets; soot build-up on hood ventilation system. Ice build-up on door threshold and shelving inside two-door freezer. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and maintained clean. Some improvement noted. Please continue to work on routine 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.
notedCode 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC available during this inspection was not a Certified Food Protection ManagerPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC available during this inspection was not a Certified Food Protection Manager; nor were any available staff members present. Please ensure a person who is food protection manager certified is present at all times of operation.
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 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Several employee water bottles and open-lid coffee cups stored on shelving around kitchen where clean dishes and equipment are being stored.
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.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Hand drying towels are missing from serving line handwashing sink. CDI: Hand towels replaced at inspectors request. Please have a dispenser or a available alternative close by at ALL times. Full points taken due to repeat violation.
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.
criticalCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw shell eggsOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw shell eggs; a few with visibly broke shells; were stored on top shelving rack over ready-to-eat foods and sauces inside walk-in cooler. Eggs removed to alternate shelving. EC Wall provided an additional storage-order educational sticker and will return in three days on Friday; November 7th; 2025 to ensure all food is being stored safely. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Majority of food items in bulk and small containers throughout facility were uncovered and unprotected; particularly in walk-in cooler and reach-in coolers. Please ensure food is covered unless being actively in prep or cooling.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): When askedFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): When asked; PIC available stated that TPHC is not being used at the small steam table serving unit. Chicken and cooked potatoes were holding below the required minimum of 135F. EC Wall had provided management a completed 4-hour TPHC procedure handout in an educational visit prior; but observed no evidence of that procedure in use today. Food items discarded or reheated to 165F at inspectors request. EC Wall will return on Friday; November 7th; 2025 to ensure that either a 4-hour TPHC procedure is in use correctly OR that all foods in this unit are holding are 135F or above as required for hot-holding.
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.
3-501.13 (A); (B); (C ) Use approved thawing methods. (Pf): Large box of thawing raw chicken left on prep sink basin outside of temperature control. EC Wall explained that thawing must their be accomplished: 1) under refrigeration or 2) under cold running water at 70F or below. Food must also be monitored to ensure it does not reach above 41F during the thawing process. CDI: Chicken moved to thaw inside walk-in cooler.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C): Several white gallon sized containers of sauces are being stored on the floor inside the walk-in cooler. A box of produce observed on the floor under a speed rack stored near the entrance to the walk-in cooler. Food shall be protected from cross-contamination by storing the food at least 6 inches above the floor at all times. EC Wall will check to make sure food is stored appropriately during verification visit on FridayContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Several white gallon sized containers of sauces are being stored on the floor inside the walk-in cooler. A box of produce observed on the floor under a speed rack stored near the entrance to the walk-in cooler. Food shall be protected from cross-contamination by storing the food at least 6 inches above the floor at all times. EC Wall will check to make sure food is stored appropriately during verification visit on Friday; November 7th; 2025.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. (C): A few heavily soiled in-use wiping cloths scattered around facility on prep surfaces. Please ensure that in-use wiping cloths are being stored inside buckets of 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.
notedCode 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Several handless scoops being used inside large dry storage containers such as flour and sugarEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Several handless scoops being used inside large dry storage containers such as flour and sugar; as well as one floating inside a large bowl of melted butter. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed several utensils sitting inside a container of heavily soiled water at 88F. EC Wall provided in use utensil storage guidance during inspection. Either place utensils on a clean and sanitized surface OR heat the water to at least 135F. Full points taken due to repeat violation.
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 4-903.11(A)(C) 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) 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. Several boxes of single-use containers are being stored in direct contact with the floor inside kitchen entry hallway. This storage has been observed in prior inspection. Please ensure these items are not being stored on the floor for extended periods of time outside of when they were initially delivered.
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 all reach-in units and inside walk-in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C): Food debris build-up inside all reach-in units and inside walk-in cooler; microwaves and prep surfaces; soot build-up on hood ventilation system. Significant ice build-up on door threshold and shelving inside two-door freezer. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and maintained 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.
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): Cleaning needed on floors in prep areas; grill station; behind reach-in cooler equipment; and on wire shelving. Physical facilities shall be maintained 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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Observed yellow sauce residue inside handwashing sink basin which implies facility is using handwashing sink outside of its intended use. PIC stated that they use small serving hand sink to rinse cups for nearby cane sugar juice press machine in addition to handwashing. Handwashing sinks may ONLY be used for handwashing. Please refrain from dumping or rinsing in both of these sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink (Pf): Hand towels missing from serving line handwashing sink. CDI: Napkins provided at inspectors request. 6-301.14 Post a handwash sign at each handsink. Handwashing sign is missing from serving line handwashing sink. CDI: Hand washing sign provided and posted by EC Wall
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)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Several food items in bulk and small containers throughout facility were uncovered and unprotected; particularly in walk-in cooler and reach-in cooler. Please ensure food is covered unless being actively in prep or cooling.
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): Food debris observed on multi-use containers stored as clean in front corner of kitchen area on wire shelfing. CDI: Dishes taken to three-compartment sink to be 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.
criticalCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Several food items (cooked chickenFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Several food items (cooked chicken; goat; chickpeas etc.) stored inside two-door flip-top cooling holding at above 41F for several hours. All TCS foods inside cooler discarded due to extended period of time in the temperature danger zone. EC Wall instructed PIC to contact technician to have cooler repaired; and to withhold from storing TCS foods inside this cooler until repairs can be made.. EC Wall will return to ensure this cooler has been repaired within 3 business days.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. (P): Container of burn cream stored with several containers of food ingredients. CDI: Burn cream removed.
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.
notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. (Pf): Observed a very large; lidded metal container of cooked rice cooling at 125F on a lower prep shelf outside of temperature control. PIC stated that rice had been left there for an hour. CDI: Rice divided and moved in small portions to rapidly cool inside walk in cooler. EC Wall explained that cooling must be accomplished as quickly as possible for dense products like rice. Active temperature control is vital for product to reach 70F within 2 hours; and 41 within 4 hours.
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.
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Reach-In cooler without a thermometer. EC Wall to return in three days to ensure all cold-holding units have a interior thermometer.
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.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed several utensils sitting inside a container of heavily soiled water at 88F. EC Wall provided in use utensil storage guidance during inspection. Either place utensils on a clean and sanitized surface OR heat the water to at least 135F.
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 all reach-in units and inside walk-in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C): Food debris build-up inside all reach-in units and inside walk-in cooler; microwaves and prep surfaces. Ice build-up on door and shelving inside two-door freezer. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and maintained 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.
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): Debris observed on floors in prep areas; grill station; behind cooling equipment; and on wire shelving. Physical facilities shall be maintained 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 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Build-up observed in ice maker portion of small ice machine inside kitchen area. Equipment such as ice machines and inner components such as ice makers shall be frequently cleaned. Please have ice machine thoroughly 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Handle on rice cooker is broken. Equipment shall be maintained in a state of good repair. Please have this repaired or replaced.
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 4-602.13 Nonfood Contact Surfaces (C): Food debris build-up inside all reach-in units and inside walk-in coolerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C): Food debris build-up inside all reach-in units and inside walk-in cooler; microwaves and prep surfaces. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and maintained 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.
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): Debris observed on floors in prep areas; grill station; and behind equipment. Physical facilities shall be maintained clean. Half points taken due to improvement. Continue to work on 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.
majorCode 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) General Comment: Observed a significant amount of yellow sauce residue inside handwashing sink basin which implies facility is using handwashing sink outside of its intended use. Handwashing sinks may ONLY be used for handwashing. Please refrain from dumping or rinsing in this sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink (Pf): Facility handwashing sink did not have a supply of paper towels or a hand drying device. Each handwashing sink shall be provided with disposable paper towelsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) General Comment: Observed a significant amount of yellow sauce residue inside handwashing sink basin which implies facility is using handwashing sink outside of its intended use. Handwashing sinks may ONLY be used for handwashing. Please refrain from dumping or rinsing in this sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink (Pf): Facility handwashing sink did not have a supply of paper towels or a hand drying device. Each handwashing sink shall be provided with disposable paper towels; or an alternate method specifically for handwashing purposes. EC Wall was given a wiping cloth by staff to dry hands. EC Wall will return to ensure handwashing sinks are all sufficiently 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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Observed uncovered raw shrimp stored above ready-to-eat fried cauliflower and sauces inside reach-in coolerOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Observed uncovered raw shrimp stored above ready-to-eat fried cauliflower and sauces inside reach-in cooler; and raw ground chicken stored over ready-to-eat sauces and produce inside walk-in cooler. Raw animal foods must be stored separately from ready-to-eat foods to prevent cross-contamination. CDI: Items moved during inspection at EC Wall's request. EC Wall to bring storage order educational materials during VR visit for further staff training. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Several food items and bulk spice containers throughout facility were uncovered and unprotected. Please ensure food is covered unless being actively in prep or cooling.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P) Hot held foods were out of temperature on the front counter steam table and display unit. All these foods must be held at 135F degrees or hotter. CDI: Foods placed on a 4-hour time hold. Facility is discarding the food on the buffet after lunch. EC Wall to return with the time-holding policy sheet during verification visit to fill out with staff in detail.
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.
majorCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any TCS containers throughout entire facility. TCS ready to eat foods held for 24 hours or moreFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any TCS containers throughout entire facility. TCS ready to eat foods held for 24 hours or more; must be dated with a 7 day discard date. Verification Required: EC Wall will return to ensure all food items are date marked appropriately.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C): Large pot of cut onions stored directly on the floor inside main prep areaContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Large pot of cut onions stored directly on the floor inside main prep area; and several food items (produce; containers of sauces etc.) stored on the floor inside walk-in cooler. Food shall be protected from cross-contamination by storing the food at least 6 inches above the floor at all times. CDI: Few boxes moved during inspection. EC Wall will check to make sure food is stored appropriately during verification visit.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. (C): Several heavily soiled in-use wiping cloths scattered around facility. EC Wall did not observe any containers of sanitizer for wiping cloths to be stored in. Please ensure that in-use wiping cloths are being stored inside buckets of 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.
notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Several spice containers had bowls used for scooping. Utensils with handles must be used for scooping. Please supply with scoops that have actual handles.
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 Good Repair and Proper Adjustment - Equipment (C): Handle on walk-in cooler door is badly broken. Equipment shall be maintained in a state of good repair. Please have this repaired.
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.
4-602.13 Nonfood Contact Surfaces (C): Significant food splatter and debris build-up inside all reach-in units and inside walk-in cooler. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and maintained 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.
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): Food splatted and debris observed on the walls and floors in prep areas; grill station; behind equipment and inside walk-in cooler. Physical facilities shall be maintained clean. Please have facility cleaned to remove food debris and 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.
majorCode 6-301.11 Provide soap for handwashing at each handsink. -Pf One hand sink in the kitchen did not have hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquidHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Provide soap for handwashing at each handsink. -Pf One hand sink in the kitchen did not have hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pf CDI- Hand soap placed at the sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf One hand sink in the kitchen did not have hand towels. All hand sinks must have a hand drying method. CDI- Hand towels placed at the sink.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot held foods were out of temperature on the front counter steam table and display unit. All these foods must be held at 135F degrees or hotter. CDI- Foods were removed and re-heated to 165F degrees.
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.
majorCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several large bus pans of riceFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several large bus pans of rice; without dates; were held in the walk-in cooler. TCS ready to eat foods held for 24 hours or more; must be dated with a 7 day discard date. CDI- all required foods were dated.
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.
majorCode 4-203.11 Temperature Measuring DevicesEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-203.11 Temperature Measuring Devices; Food - Accuracy (Pf) The facility had two thermometers. One did not operate; and the other one was out of calibration by 8 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2oF in the intended range of use. Pf VR- The facility is going to purchase a new thermometer within 10 days.
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 2-402.11 Effectiveness - Hair Restraints (C) None of the kitchen staff had on hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) None of the kitchen staff had on hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. No points taken this inspection.
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.
notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Several spice containers had bowls used for scooping. Utensils with handles must be used for scooping. CDI- The bowls were removed. No points taken this inspection.
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.