5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Employees were using handwashing sinks for filling pot of water. Employee stored plastic wrap on back handwashing sink. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Educational moment.
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 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw beef was stored above ready-to-eat clams in tall cooler. Raw pork was stored above ready-to-eat sauces in walk-in cooler. Raw chicken was stored above ready-to-eat vegetables in walk-in cooler. Raw fish was stored above ready-to-eat food within make-line cooler. Open containers of raw chicken; pork; and beef were stored above open containers of ready-to-eat prepared foods within walk-in freezer. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. Food was rearranged in walk-in cooler and make-line coolers by PIC. REHS will verify reorganization of walk-in freezer. Repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) 3-compartment sink had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer will be made by hand until repairs are complete. Service technician was notified of issue during inspection. 4-601.11(A) Equipment food-contact surfaces and utensils shall be clean to sight and touch (Pf) SlicerCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) 3-compartment sink had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer will be made by hand until repairs are complete. Service technician was notified of issue during inspection. 4-601.11(A) Equipment food-contact surfaces and utensils shall be clean to sight and touch (Pf) Slicer; stored as clean from previous service; was soiled with accumulations of food debris. CDI: REHS demonstrated how to break down slicer and properly clean equipment. 4-702.11 Before Use After Cleaning (P) Knife used for processing raw meat was washed at prep sink with steel wool sponge and soap and immediately placed on mag-strip with clean knives. Equipment must be sanitized before use and after cleaning. CDI: Knife was removed and placed at 3-compartment sink for further cleaning and sanitizing. Do not clean equipment at food prep sinks. Sanitize all equipment after washing. Equipment must be washed; then rinsed; then sanitized.
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 3-403.11 Reheating for Hot Holding (P) RiceFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Rice; cooled from a previous service; was reheated to a temperature of 97F after 3 hours in rice warmer. Previously prepared food shall be reheated for holding to 165F within two hours. Commercially prepared food shall be reheated for holding to 135F within 2 hours. CDI: Rice was voluntarily discarded. Reheat rice to 165F after it has been cooled. Ensure that rice warmer is properly functioning and reheat rice on grill line or in another equipment if unit is not functioning properly.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Prep cooler doors; handles; gaskets; and interior shelving were soiled with accumulations of food debris. Exhaust vent panels had accumulations of grease and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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 and floors throughout kitchen were soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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.
2-301.12 Cleaning Procedure (P) Food employee washed their hands while wearing gloves at handwashing sink. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds in a handwashing sink. CDI: Employee's hands were properly washed and clean gloves were donned afterward.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) Handwashing sink in dish pit did not have soap available. Each handwashing sink or group of handwashing sinks shall be supplied with handwashing cleanser. CDI: Soap added.
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 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Container of raw beef was stored above ready-to-eat vegetables and cooked meat in walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged in walk-in cooler by PIC. Repeat violation; half-points deducted due to improvements from previous inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Container of pine sol was stored above bag of spice in dry storage area. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Pine sol relocated to chemical 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.
notedCode 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of foodCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Wiping cloth bucket was stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are stored shall be stored off the floor and used in a manner that prevents contamination of food and equipment. Store buckets above the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Employees were using handwashing sinks for rinsing knives and spoons and preparing food. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Educational moment. Utensils sent to dish machine for cleaning.
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 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Employee was cutting vegetables in the same prep sink where raw chicken was thawing. Cross-contamination shall be prevented during food preparation by separating raw food from ready-to-eat foods. CDI: Vegetable prep was moved to the available vegetable wash prep sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Temperature controlled for safety foods within middle lower cooler on make-line were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: All food; except on container of boiled eggs; were labeled to have been prepared in the morning prior to inspection. Food prepared within four hours were relocated to walk-in cooler to cool to 41F. PIC voluntarily discarded eggs. Unit was powered off due to power surge on the electrical outlet. Unit was turned back on. REHS reminded PIC to monitor temperatures of cold holding units.
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-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) All food within walk-in cooler was labeled for 7/16/2025; despite PIC stating that multiple containers of these food items were prepared on 7/14/2025. Temperature controlled for safety foods shall be labeled with the dates of preparation. CDI: Labels were changed by PIC to reflect actual prep dates. Ensure employees add date that are accurate to when the food was actually prepared. REHS recommended labeling food at time of preparation.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-501.13 (A); (B); (C ) Use approved thawing methods (Pf) Chicken was thawing in prep sink without running water. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Chicken was placed into container and water was allowed to flow over chicken.
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 2-402.11 Effectiveness - Hair Restraints (C) Employees were not wearing hair restraints at start of inspection. 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) Employees were not wearing hair restraints at start of inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. Ensure employees wear hair restraints.
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 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of foodCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Wiping cloth bucket was stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are stored shall be stored off the floor and used in a manner that prevents contamination of food and equipment. Store buckets above the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-205.10 Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Ice storage container is not certified for restaurant use. Replace ice chest.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Sides of prep coolers and make-line cook units were soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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 and floors throughout kitchen were soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Dish machine had a concentration of 0 PPM chlorine. Chlorine sanitizing solution shall have a concentration of 50-200 PPM chlorine. CDI: Facility will use 3-compartment sink for sanitizing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.18 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) Food within walk-in cooler prepared Monday 02/24/2025 was not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation. CDI: Labels were added by PIC. PIC stated that facility closes on Tuesdays and he was not able to label food within 24 hours of preparation. REHS recommended labeling food at time of preparation.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-501.13 (A); (B); (C ) Use approved thawing methods (Pf) Pork was thawing on prep table; removed from refrigeration. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Food moved to walk-in cooler to finish thawing.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Plastic containers were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Air dry containers before stacking.
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
4-302.14 Provide a test kit that accurately measures sanitizer concentrations (Pf) Facility does not have test kit for quaternary ammonia sanitizing solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. REHS will verify acquisition of test kit.
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 dish area and mop sink were soiled with black residues. Vents within walk-in cooler had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw pork was stored over ready-to-eat cabbage in right make line prep cooler. Raw chicken; removed from original packaging; was stored above raw beef on speed rack within walk-in freezer. Raw fish was stored above ready-to-eat vegetables within reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged during inspection and storage order chart was reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black residues on interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.16 (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) Food near front-end of walk-in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Door was allowed to remain shut for food to properly cool to 41F and holding temperature was adjusted on unit. Ensure employees do not leave door left open and that door fully shuts and seals when not in use. Repeat; Half-points deducted due to noted improvements in cold-holding methods.
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) Container of uncooked rice was stored below the 3-compartment sinkContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of uncooked rice was stored below the 3-compartment sink; where it could be exposed to splash. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Rice was relocated to dry storage.
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.
notedCode 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of foodCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Wiping cloth bucket was stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are stored shall be stored off the floor and used in a manner that prevents contamination of food and equipment. Store buckets above the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Cleaned knives and forks were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. CDI: Utensils were inverted.
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 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 dish area and mop sink were soiled with black residues. Vents within walk-in cooler had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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; Chicken oil and other Time/Temperature Control for Safety (TCS) sauces holding above 41F in far right reach-in cooler. TCS foods shall be stored at 41F or below for cold holding. CDI - foods moved to a different prep cooler to properly hold at 41F or below. Ensure this far right prep cooler is functioning properly and holding TCS foods 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.
3-501.17; Priority Foundation; Date marking significantly improved from last inspection; however; a few Time/Temperature Control for Safety (TCS) foods held without proper date marking. Foods that are ready-to-eat and are considered Time/Temperature Control for Safety foods shall be labeled to indicate when they have reached a 7 day hold time (prep day + 6 days). CDI - dates known and affixed during inspection. Full credit may be taken on next inspection if repeat.
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 wet wiping cloth stored on counter when not in use. When not in use; wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Ensure wet wiping cloths are properly stored.
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.
3-304.12; Core; Various utensils/scoops stored in food containers with their handle below the surface of the food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored. Full credit taken for 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.
2-103.11 (A) - (P); Priority Foundation; Person-In-Charge (PIC) duties are not currently being met - Time/Temperature Control for Safety (TCS) foods held above 41F for cold holding; no food temperature thermometer available to monitor food temperatures; food employees handling produce with barehand contact; quaternary ammonium sanitizer dispenser at 3-compartment sink not producing any measurable sanitizer. The PIC shall ensure that the above duties are being met and maintained. CDI - TCS foods above 41F discarded or moved to walk-in cooler (more notes in item #22); food employees educated on barehand contact (onion discarded). Verification required - EHS to return in 3 days to verify food temperature thermometer is available and sanitizer dispenser is functioning properly.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Food employee handling and preparing produce with bare hands. Food employees may not contact RTE foods with their bare hands and instead; shall use approved utensils or single-use gloves. CDI - PIC and food employee educated; produce voluntarily discarded by PIC.
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; Priority Foundation; Paper towels unavailable at two separate handsinks in kitchen. Each handsink shall be provided with a hand drying provision; such as disposable paper towels. CDI - paper towels provided.
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.
3-101.11; Priority; One bowl of raw beef in walk-in cooler with fuzzy growth. Food shall be safe and unadulterated. CDI - beef voluntarily discarded by PIC.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Facility is purchasing raw oysters and reusing the shells (addressed in general comments below); however shellstock tags are not being maintained as required. Shellstock tags shall remain with the batch of shellstock; the date the last shellstock from the container is sold or served shall be recorded on the tag; the tag shall be maintained for 90 days and stored in chronological order. Shellstock shall not be comingled. CDI - PIC educated on these requirements and all oyster shells voluntarily discarded by 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.
3-302.11; Priority; Raw fish and squid stored above ready-to-eat (RTE) foods in prep cooler. Raw chicken stored above raw beef and pork in walk-in cooler; raw beef and pork stored above RTE foods in walk-in cooler. Repackaged raw pork stored above RTE foods in walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. Verification required - EHS to return in 3 days to verify food in walk-in freezer is properly arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Quaternary ammonium sanitizer dispenser at 3-compartment sink is not dispensing any measurable sanitizer. Chemical sanitizers shall be used in accordance with the manufacturers instructions. CDI - facility to mix sanitizer with chlorine (bleach) until dispenser is repaired.; 4-601.11 (A); Priority Foundation; A few food-contact surfaces of pans and plates with food residue and sticker residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - utensils moved to dish area to be properly re-washed.
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; Various TCS foods stored above 41F for cold holding (outlined in temperature chart above). TCS foods shall be stored at 41F or below for cold holding. CDI - pork and cooked eggs moved to walk-in cooler to cool; all other TCS stored above 41F were voluntarily discarded by PIC.
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.
3-501.17; Priority Foundation; Date marking insufficient on several ready-to-eat (RTE); Time/Temperature Control for Safety (TCS) foods. Foods that are ready-to-eat and are considered Time/Temperature Control for Safety foods shall be labeled to indicate when they have reached a 7 day hold time (prep day + 6 days). Verification required - EHS to return in 10 days to verify date marking has improved.
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; Facility offers various foods undercooked; however menu is missing the disclosure for these items. The disclosure shall indicate that the foods may be offered raw or undercooked either by the description of the food or by asterisking them to a footnote that states that items may be served raw or undercooked. Verification required - EHS to return in 10 days to verify that a new menu mockup is available with the corrections required.
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
7-102.11; Priority Foundation; One spray bottle of "pan cleaner" without a label. Working containers used for storing poisonous or toxic materials shall be labeled with the common name of the material. CDI - labeled added to bottle.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut tomatoes cooling in bowls resting above the upper portion of prep cooler. Cooling shall be accomplished by placing foods in rapid cooling equipment. CDI - tomatoes voluntarily discarded by PIC.
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.
4-302.12; Priority Foundation; PIC unable to provide an approved food temperature thermometer. Food temperature thermometers with a small-diameter probe shall be provided and readily accessible. Verification required - EHS to return in 10 days to verify a food temperature thermometer is provided.
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.
3-302.12; Core; Several containers used for storage of unrecognizable foods with no identification label. Working containers of foods that are not immediately recognizable shall labeled with the common name of the food. Containers labeled 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several boxes and bags of dry foods stored on floor in dry-storage room. Food shall be stored at least 6 inches above the floor. Ensure food is properly stored to prevent contamination.
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; Core; Various utensils/scoops stored in food containers with their handle below the surface of the food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored.
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); Core; Clean sheet pans and bowls stacked while wet. Equipment and utensils shall be stored in a self-draining position that facilitates air drying. Ensure utensils are properly stored.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee beverages stored on food prep tables; adjacent to food being prepared. Areas designated for employees to drink shall be located so that food; equipment; and single-service items are protected from contamination. Employee beverages moved during inspection.
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.