Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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 Observation: Quiche was cooling on counter topFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Quiche was cooling on counter top; quiche was at 124F. An active method of cooling should be taking place; such as items placed in cooler; freezer; or ice bath. 3-501.15 Cooling Methods (Pf) CDI: Quiche was placed in cooler with lid cracked opened;
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.
Observation: The pipe below the three compartment sink is leaking. 5-205.15 (B) Leak pipe etc. not imminent threat
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.
Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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 Observation: Pasta had date mark of 4/10/26Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Pasta had date mark of 4/10/26; squash and zucchini had date mark of 4/12/26. Both items are past time/temperature window and are considered expired. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Both items were discarded.
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 Observation: Utensils were stored in a container that has dust and food debris build up. 3-304.12 (E) In-use utensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Utensils were stored in a container that has dust and food debris build up. 3-304.12 (E) In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location.
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.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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 Observation: Date mark stickers were left on dishes after being washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Date mark stickers were left on dishes after being washed; rinsed; and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: Stickers were removed.
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.
Observation: Soup being held hot on the stove was holding at 113F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Reheated.
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 Observation: Pasta salad and cut veggies were in a container were pulled out of the cooler for lunch rush and on the counter top holding at 62FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Pasta salad and cut veggies were in a container were pulled out of the cooler for lunch rush and on the counter top holding at 62F; all cold hold foods should be held at 41F or below. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Items were placed in the cooler to cool.
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 Observation: Several single service quiche packages expired 1-7-26 and were still in display case. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Several single service quiche packages expired 1-7-26 and were still in display case. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Items were discarded.
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.
Observation: Multiple employees were not using effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)
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.
Observation: Spoon handles were stored inside containers of food with the handle touching the food product. 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. CDI: Spoons were removed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Observation: Hot water is not working at 3 conp sink. Hot water is being used to wash dishes fro another sink. 5-103.12 Provide water under pressure to all fixtures.-Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Ansi approved mamager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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 Observation: Raw bacon and raw ground meat was stored with ready to eat cheese and sausage in the standing cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw bacon and raw ground meat was stored with ready to eat cheese and sausage in the standing cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Ready to eat foods were moved to a shelf above raw meats.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Employees are not using hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)
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 Observation: Multiple containers are cracked and need to be replaced. The three compartment sink is leaking and needs repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing
Observation: Multiple containers are cracked and need to be replaced. The three compartment sink is leaking and needs repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.
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.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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 Observation: Numerous redy to eat foods made in establishment are not date marked. Exmples: potato and chicken 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Numerous redy to eat foods made in establishment are not date marked. Exmples: potato and chicken 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) CDI: Ready to eat foods were date marked.
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 Observation: Foods packaged on site are not labeled with ingredients and sub ingredients in descinding order. EXAPMLE: Salads 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the foodFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Foods packaged on site are not labeled with ingredients and sub ingredients in descinding order. EXAPMLE: Salads 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
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.
Observation: Multiple employees preparing food are not using effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)
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.
Observation: Drain pipe below three comp sink is leaking. 5-205.15 (B) Leak pipe etc. not imminent threat
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager certification ***REPEAT***
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Container of chicken enchilada mix; cream dip in the upright reach in cooler found to be cooling in tightly closed containers. Cooling shall be established by loosely covering or uncovering the container of food. CDI: Products were uncovered to increase cooling time. ***REPEAT***
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 Observation: There are baked itemsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: There are baked items; salads; pasta prepackaged on site for customer grab and go. These products do not contain labels. Provide labels or a display card with ingredients label information. A follow up for verification of corrective action by 12/21/2024. 3-602.11 Food Labels (Pf) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. (Wheat; milk; soy; peanuts; tree nuts; fish; shellfish; sesame; eggs)
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager certification
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Two containers of orzo and potato salad in the small reach in cooler found to be cooling in tightly closed containers. Cooling shall be established by loosely covering or uncovering the container of food. Facility had several other containers cooling and these were the only ones not vented.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager by March 8 2024.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The insides of the ovens have a buildup of brown/black residue. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the inside of the ovens.
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.