notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Truffle mix in the bottom of the reach-in cooler was at 48F and grated cheddar cheese observed at 51F. Fish filets in the 3 door prep refrigerator at 43F.CDI- Gasket torn on reach in refrigerator door/door angled due to hinge close; 3 door prep refrigerator was being used during lunch pass; fish was moved to another refrigeration unit.
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: Gasket/hinge poor repair on reahchin refrigerator; The spigot on the hand sink continues to move; Quat sanitzier dispenser at the dish sink does not dispense sanitizer in sink basin; (*tested): 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: When tested no chlorine sanitizer was detectable in the warewash machine. No equipment/dishes were being washed at time and it was determined that although test strips are available staffing are not monitoring the concentration of the sanitizers to ensure proper levels are maintained at the dish machine or the dish sink. The dispensing system at the dish sink (quat) was found that due to low water pressure was unable to dispense the sanitizer product. Ensure that staffing are using test strips and checking sanitizer levels regularly. Educated staff on the importance of using strips. 4-501.116 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: When tested no chlorine sanitizer was detectable in the warewash machine. No equipment/dishes were being washed at time and it was determined that although test strips are available staffing are not monitoring the concentration of the sanitizers to ensure proper levels are maintained at the dish machine or the dish sink. The dispensing system at the dish sink (quat) was found that due to low water pressure was unable to dispense the sanitizer product. Ensure that staffing are using test strips and checking sanitizer levels regularly. Educated staff on the importance of using strips. 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Cold medication; tylenol were being stored with personal items/single service items on shelving. CDI: Medications were removed and placed in storage container. 7-207.11 Restriction and Storage - Medicines (P) (Pf) (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES
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 Observation: Labels still affixed to apples without being washed/labels removedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Labels still affixed to apples without being washed/labels removed; CDI: Labels removed from apples and washed. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The ceiling tiles/walls in the main kitchen are accumulated with debris. Improvements are noted for ongoing cleaning of areas as noted. Ensure that flooring areas under equipment are included in clenaing schedule to also preclude buildup. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ceiling tiles/walls in the main kitchen are accumulated with debris. Improvements are noted for ongoing cleaning of areas as noted. Ensure that flooring areas under equipment are included in clenaing schedule to also preclude buildup. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: Salmon being offered cooked to order on menu and is marked with an asterisk - records are not available for this product. provide parasite destruction records for this product. Cease providing salmon cooked to order and cook to final cook temperature of 145F unless able to provide paperwork regarding source. Verification for paperwork on fish products by 1/10/26. 3-402.12 RecordsFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: Salmon being offered cooked to order on menu and is marked with an asterisk - records are not available for this product. provide parasite destruction records for this product. Cease providing salmon cooked to order and cook to final cook temperature of 145F unless able to provide paperwork regarding source. Verification for paperwork on fish products by 1/10/26. 3-402.12 Records; Creation; and Retention (Pf) Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
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: The hamburgers on the menu are not marked with an asterisk indicating they are cooked to order and/or offered undercooked. Mahi-mahi is marked as a cooked to order product although it is not offered cooked to order. Correct menus to properly inform consumer. CDI: Menus were corrected at end of inspection 3-603.11 Consumption of Animal Foods that are RawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Observation: The hamburgers on the menu are not marked with an asterisk indicating they are cooked to order and/or offered undercooked. Mahi-mahi is marked as a cooked to order product although it is not offered cooked to order. Correct menus to properly inform consumer. CDI: Menus were corrected at end of inspection 3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
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: WIping clothes used to wipe food contact surfaces and production areas are not stored in a sanitizer between uses. Ensure that all in use wiping clothes used to wipe up spills and surfaces are stored in a sanitizer between use. CDI: Wiping clothes placed into sanitizer. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: WIping clothes used to wipe food contact surfaces and production areas are not stored in a sanitizer between uses. Ensure that all in use wiping clothes used to wipe up spills and surfaces are stored in a sanitizer between use. CDI: Wiping clothes placed into sanitizer. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 Observation: Labels still affixed to avocados without being washed/labels removedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Labels still affixed to avocados without being washed/labels removed; CDI: Labels removed from avocados and washed. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: When tested no chlorine sanitizer was detectable in the warewash machine. No equipment/dishes were being washed at time and it was determined that although test strips are available staffing are not monitoring the concentration of the sanitizers to ensure proper levels are maintained at the dish machine or the dish sink. The dispensing system at the dish sink (quat) was found that due to low water pressure was unable to dispense the sanitizer product. Ensure that staffing are using test strips and checking sanitizer levels regularly. CDI: Staff educatedCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: When tested no chlorine sanitizer was detectable in the warewash machine. No equipment/dishes were being washed at time and it was determined that although test strips are available staffing are not monitoring the concentration of the sanitizers to ensure proper levels are maintained at the dish machine or the dish sink. The dispensing system at the dish sink (quat) was found that due to low water pressure was unable to dispense the sanitizer product. Ensure that staffing are using test strips and checking sanitizer levels regularly. CDI: Staff educated; sanitizer was changed and strips were used to evaluate a level of 100ppm on dish machine. Staff to manually adjust and set up sink until dispensing system can be adjsuted. Educated staff on the importance of using strips. 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
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 Observation: the non-food contact surfaces of the fryerCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: the non-food contact surfaces of the fryer; flat top rear; hoses/connections behind cook line accumulated with debris. Increase cleaning in these areas. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: The ceiling tiles/walls in the main kitchen are acuumulated with debris. 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ceiling tiles/walls in the main kitchen are acuumulated with debris. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 Observation: Observed staff member bare hand contact rolls on the cook line during production tasksEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
Observation: Observed staff member bare hand contact rolls on the cook line during production tasks; CDI: Staff member discarded bread and restarted production task with gloves on to prevent touching RTE (ready to eat foods). Eductaed staff on glove use; when and why for use; changing. 3-301.11 Preventing Contamination from Hands (P) (Pf) (B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P
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: Hand sink in the kitche does not have handwahs sing. Ensure that all hand sinks used by staff have a hand wash sign posted. 6-301.14 Handwashing Signage (C) Post a hand wash sign at each hand 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.
notedCode Observation: Labels still affixed to apples without being washed/labels removedOther
Official wording
Washing fruits & vegetables
Inspector’s notes
Observation: Labels still affixed to apples without being washed/labels removed; CDI: Labels removed from apples and washed. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: The non food contact surfaces of the gaskets on the refrigerators are accumulated with debris. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf); Employees could not locate a vomiting and diarrhea clean up plan. a plan to clean vomiting and diarrhea spills is require per 2017 food code. CDI- EHS provided copy of plan during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-202.12 Handwashing Sinks; Installation (C); After being ran for several minutes on different occasions; the handwashing sink in the back area was only producing cold water. All handwashing sinks shall reach a minimum of 100F for employee handwashing. Have the temperature of the handwashing sink adjusted.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Pork in the bottom of the reach-in cooler was at 45F. Pasta being held too highly above its fill line in a flip top cooler was at 50F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Pork was rapidly cooled in an ice bath and pasta was placed in closed refrigeration to be cooled before a 4 hour period elapsed. Full points not taken due to improvement made since last 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.
notedCode 3-501.18 Ready-Tao-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-Tao-Eat Time / Temperature Control for Safety Food; Disposition (P); One small container of feta cheese was found being stored past 7 days after being opened/prepared. After being opened or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- PIC was educated that feta cheese was not exempt from 7 day disposable and the cheese was voluntarily 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.
3-302.12; Core; Repeat; Three containers of white ingredients were found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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 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 (C); Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Handwashing sink in the back area has split/damaged caulking and is being held together with heavy duty tape. Equipment shall be maintained in a state of good repair. Replace caulking as needed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.11; Priority; Repeat; Raw shell eggs were stored above ready to eat food in a reach-in cooler. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed. Full deductions will be taken if this item is repeated again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; One portion of pork was found in a steam well below 135F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Pork was reheated to 165F during the 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.
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; Reach-in cooler in the back area was holding pork and yogurt at 50F. Some potentially hazardous food on the prep line was being stored too highly above its fill line and was above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- All potentially hazardous food in the reach-in was voluntarily discarded by PIC. Do not store potentially hazardous food in this cooler until repaired. Cheese stored too highly on the prep line was voluntarily discarded. Other food was taken to new refrigeration to be cooled before a 4 hour period elapsed.
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; Two containers of white ingredients were found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
4-903.11(A); (B) and (D); Core; A few clean containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Dishwashing machine is not currently functional. Equipment shall be maintained in a state of good repair. When PIC noticed dishwashing machine was not working; he took the machine out of use and is using the 3 compartment sink to sanitize dishes. Repair professional is scheduled to arrive tonight/tomorrow.
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 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; Cooking equipment exteriors were found with grease/soil residue on their surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
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.
6-501.11; Core; There is a drip/leak coming from the ceiling at the entrance of the kitchen before the door. PHYSICAL FACILITIES shall be maintained in good repair. Repair drip/leak.
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; Priority Foundation; Large amount of ice inside expo area hand-washing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: EHS spoke with staff about proper handwashing sink usage.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Facility is keeping their shellstock tags but are not dating them when batch is sold. Shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. CDI: EHS provided shellstock record keeping education 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.
3-302.11; Priority; Raw fish and pork stored over bread and other ready-to-eat foods inside walk-in cooler. Ground beef stored over whole muscle pork inside back reach-in cooler. Food shall be protected from cross contamination by storing raw animal foods below ready-to-eat foods; and raw animal foods based on final cook temperature. CDI: Items rearranged to follow storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Elote dip; and pico on countertop outside of temperature control above 41F. Several TCS foods in top portion of opened flip-top cooler holding above 41F. TCS foods that are held cold shall be held at 41F or below. Service called for cooler adjustment. Full points taken due to a history of repeat cold-holding violations. Verification Required: EHS to return in three days to ensure all TCS foods are holding at 41F or below.
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; Several TCS foods throughout kitchen held past their 7-day hold as far back as 3/30. TCS foods shall be held for a maximum of 7 days with the date of prep counting as day 1 out of 7. CDI: Items were discarded by chef. Full points will be taken if violation persists.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14; Core; One damp/soiled wiping cloth stored on a prep surface. Cloths shall be held in-between uses in containers of chemical 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.
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; Grease build-up observed on hood ventilation and ANSL system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of 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.
6-501.12; Core; Residue build-up under prep sinks and equipment. Physical facilities shall be cleaned as often as necessary to keep them 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.
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; A few TCS food items inside flip-top coolers were double-panned and holding above the required 41F (see above chart). TCS foods that are held cold shall be held at 41F or below. CDI: Ice added to secondary pans.
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; Several TCS food items (house-made caeser dressing; pork belly; roasted beets; cherry compote; and salsa) held past their 7-day hold. TCS foods shall be held for a maximum of 7 days with the date of prep counting as day 1 out of 7. CDI: Items were discarded by chef.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; NY Strip on menu does not have an asterisk including it into the consumer advisory. Salmon does have an asterisk however; PIC stated that fish is not undercooked. All foods offered raw or undercooked shall be marked with an asterisk to connect them with the reminder statement at the bottom of the menu. Please update menu to reflect the above-mentioned observations. Please text EHS a photo of the corrected menu by November 2nd. No points deducted at this time.
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; Core; Rust on shelving inside tall reach-ins. Equipment shall be maintained in a state of good repair. PIC is in the process of replacing this unit because shelving for this unit has been discontinued.
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 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; Grease build-up observed on hood ventilation system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of 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.