4-501.12 Cutting Surfaces (Core); Multiple cutting boards are peeling; worn; with deep scores. Maintain cutting surfaces smooth and easily cleanable. Replace worn cutting boards.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked gyro meat inside walk in cooler bears a prep date of 6/27/25 inside walk in cooler. Prepped falafel inside walk in cooler with prep date of 6/24/25. Cooked rice observed in walk in cooler with prep date of 6/30/25. Stuffed grape leaves with prep date of 6/19/25 inside walk in cooler. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded stuffed grape leaves and other items that were past the 7 day shelf life. Discussed with PIC the need to ensure dates accurately reflect the prep date or opening date as well as dating items that were previously frozen to track how long the product has been under refrigeration.
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 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottle was not properly labeled to identify the contents of the container. Working containers of toxic materialsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Chemical spray bottle was not properly labeled to identify the contents of the container. Working containers of toxic materials; such as cleaners and sanitizers; shall be properly labeled. Corrected During Inspection - PIC emptied bottle at time of inspection. 7-207.11 Restriction and Storage - Medicines (P) Employee medicine was observed on storage shelving next to clean equipment. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. Corrected During Inspection - PIC relocated items to proper storage area.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13 Insect Control Devices; Design and Installation (C) Fly zapper observed being stored directly on top of make unit at prep line. Insect control devices shall be installed so that the devices are not located over a food preparation area and so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; linens; and single use items.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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 (C) Several bulk bins of dry food products observed with scoops inside the containers that do not have handles. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B) Facility does not have a waterproof maximum registering thermometer or heat strips to check sanitizing utensil temperatures in the hot water dish machine. Provide an approved Max/Min thermometer or heat strips for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Corrected During Inspection - Facility was able to obtain heat strips for machine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.114 Using Drain Plugs (C) Drain plug is missing from cardboard dumpster inside enclosure. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Accumulation of construction materials and unused equipment stored inside dumpster enclosure. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
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.
notedCode 3-301.11(B) Employee emptying lettuce from large container was not wearing glovesEmployee health and hygiene
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) Employee emptying lettuce from large container was not wearing gloves; lettuce touched hands while exiting container. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P CDI-Employee washed hands and donned gloves. Lettuce was voluntarily discarded.
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 3-501.14(A) Hummus and meat cut yesterday were holding 45F today. Quickly cool prepared foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Hummus and meat cut yesterday were holding 45F today. Quickly cool prepared foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. CDI-Foods were voluntarily discarded. Cooling logs provided to owner via email.
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.
3-501.16(A)(1) Priority; Chicken Taki stored on top of oven was holding 125-128F. Maintain TCS foods in hot holding at 135F or above. Obtain hot hold equipment to ensure cooked foods remain hot; or keep foods on low heat in oven. Train employees to monitor holding temperatures periodically.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Hummus and meat cut yesterday were placed into large; deep pans with tight fitting plastic and lids for cooling. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Divide food into smaller portions. Cold air must flow around product to remove the heat. Foods can be left uncovered; if they are protected from splash. Recommend using pans 2 inches or less for cooling. -Pf CDI-Foods were voluntarily discarded. EC provided educational materials in Spanish and Arabic to PIC via email. EC discussed cooling methods with kitchen manager. .
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.
3-304.14(B) Core; Wet wiping cloths were stored on counter in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to a sani bucket.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 4-302.13 (B) Facility does not have a thermometer to check sanitizing temperatures in the high-temp dish washed. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -PfCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B) Facility does not have a thermometer to check sanitizing temperatures in the high-temp dish washed. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf; Please obtain a dish thermometer; or test strips that change color when the hot water reaches the correct sanitizing temperature within 10 days. EC will return 11/11/24 to verify.
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; Repackaged raw chicken was stored above repackaged raw lamb in the walk in freezer. Raw meats shall be stored according to final cook temperature. CDI-Foods were rearranged. Storage chart was provided to PIC and reviewed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Hummus made 11/17/23 was stored in the walk in cooler for service. Refrigerated; ready to eat TCS (Temperature Control for Safety) foods shall be discarded within 7 days of preparation. CDI-Hummus was voluntarily discarded. Provided education on hold times to PIC.
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.