4-601.11(C); Core; The interior and sides of the fryer and grill were soiled. The fan covers in the walk in cooler had a black residue. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 6-101.11 Surface Characteristics - Indoor Areas (Core)Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Surface Characteristics - Indoor Areas (Core); There is a hole in the ceiling in the corner above the mop sink. The mop sink has some broken tiles. The wall behind the steam table is coming loose. Indoor areas shall be smooth and easily cleanable. Discussed replacing tiles with PIC. 6-501.12 Cleaning; Frequency and Restrictions (Core); The wall behind the grill/stove area is moderately soiled. Maintain floors; walls; and ceilings clean. Clean the walls.
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.
3-501.17; Deli meats were not marked with the date they were removed from commercial packaging. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-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.
4-601.11(C); Core; The interior and sides of the fryer and grill were soiled. The fan covers in the walk in cooler had a black residue. The pass through window next to the grill was dusty. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 6-101.11 Surface Characteristics - Indoor Areas (Core)Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Surface Characteristics - Indoor Areas (Core); There is a hole in the ceiling in the corner above the mop sink. The mop sink has some broken tiles. Indoor areas shall be smooth and easily cleanable. Discussed replacing tiles with PIC.
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(TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety(TCS) Food; Disposition (Priority); House slaw was labeled as made on 10/28/25. Refrigerated; ready to eat foods must be discarded within 7 days of preparation or bein opened from commercial packaging. CDI-Slaw was voluntarily discarded. Reminded employees and PIC of rule; and advised checking dates more carefully to ensure foods are not served after 7 days.
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 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 (Core); The hood above the grill line was serviced recently; but has a moderate build up of dust and grease in places. The dry spice rack and microwave were soiled. Equipment and non-food contact surfaces shall be maintained clean. Increase cleaning frequency of these areas.
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; Priority; The dish machine has no measureable sanitizer; and the final rinse temperature did not get above 120F. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Dish machine was scheduled for repair. Facility has quaternary ammonium solution at 400ppm available at the 3-compartment sink; which will be used for sanitizing until dish machine is capable of sanitizing (must be 160F at the utensil level). 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); There were some pans stored as clean that had food residues on them. Food contact surfaces of equipment must be clean to sight and touch. CDI-Pans were moved to the 3-compartment sink for cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Tomatoes to be cooled were double wrapped in plastic wrap. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave foods uncovered; if they can be protected from splash. CDI-Plastic was removed. Tomatoes were cooling when checked. .
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.
4-901.11(A); Core; Pans were stacked together while still wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-Pans were rearranged to allow 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.
notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 3 compartment sink is heavily soiled with black build up in corners and inside sink basin. Use detergent to clean the sink daily. After cleaning and rinsingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 3 compartment sink is heavily soiled with black build up in corners and inside sink basin. Use detergent to clean the sink daily. After cleaning and rinsing; apply sanitizer and allow to air dry. Assure sink is clean and sanitized before using for produce. Sink was cleaned during today's inspection.
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) Boiled Eggs 46F. Maintain TCS foods in cold holding at 41F or less. -P Eggs are stored in a small pan inside a second pan with significant amount of air space underneathFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Boiled Eggs 46F. Maintain TCS foods in cold holding at 41F or less. -P Eggs are stored in a small pan inside a second pan with significant amount of air space underneath; sheltering the boiled eggs from the cold refrigerator underneath. Use your thermometer to verify food is maintained at 41 degrees F and colder. Eggs were removed from the extra pan and moved to the low part of the unit; versus the open top.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 Restriction and Storage - Medicines (P) (Pf) Nasal spray; empty canister of magnesium supplement and cough drops; stored on the utensil shelf. Only medications necessary for employees shall be present. Store employee items in separate designated location away from food; utensils; preparation areas. Items were removed from the kitchen today.
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.
4-302.12 No Thermometer is available to check food temperature. We discussed proper use of a thermometer and required cook temperatures such as 155 degrees F for hamburgers and 145F for shrimp. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Manager ordered three thermometers during today's inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3-304.12; Core; Several single use portion cups are stored in pans of food including macaroni salad; bleu cheese dressing; tomato sauce; in the top of the make line refrigerator. Use a utensil with handle extended out of the food and pan. This has been addressed in previous inspections. Portion cups were removed and discarded today. Spoons were added to the pans (but handles do not extend out of the pan as required). Manger ordered some ladles and scoops during today's inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.12 Cutting Surfaces (C) White Cutting Board has a grungy ring on both cutting surfaces. Green cutting board is peeling. Cutting Boards shall be maintained clean and cleanable. Manager order two new cutting boards during today's inspection.
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.
2-401.11; Core; Employee beverages are stored on the preparation table. Store beverages covered on the shelf below the table used for customer food or on another separate surface from food and clean utensils.
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.
4-501.11; Core; Make Line Refrigerator has water pooled inside. Repair is needed to direct condensation out of the unit.
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)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Equipment is not clean. Clean scale; timer; top of the make line refrigerator and ice machine; shelves; equipment with dry food and mounted can opener; shelf above the preparation table; etc. Laser film was removed from the dish machine during today's inspection. Maintain equipment 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray Bottle of Degreaser is not labeled. Maintain the common name on all chemicals and cleaners. Bottle was labeled upon request.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Interior of the walk in cooler needs an extensive; detailed cleaning. Maintain food storage areas clean. . . Pans of food are stored in the water pooled inside the make line refrigerator. Store pans on a clean and dry surface.
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; Several single use portion cups are stored in pans of food in the top of the make line refrigerator. Use utensil with handle extended out of the food and pan. Portion cups were removed and discarded today
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; Make Line Refrigerator has water pooled inside. Repair is needed to direct condensation out of the unit.
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; Priority; The dish machine had no measurable chlorine solution. Chlorine sanitizing solutions shall measure between 50-200ppm. CDI-Facility has quaternary ammonium solution at the 3-compartment sink. Ecolab was called to service the 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.
3-501.14; Priority; Wings cooked yesterday were holding 47-50F today. TCS (Time/Temperature Control for Safety) foods shall be rapidly cooled from 135F to 70F within 2 hours; and from 70F to 41F within 4 hours of cooking. CDI-Chicken was voluntarily discarded. Cooling logs were provided to PIC. Cooling times reviewed with 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.
3-501.18; Priority; Opened ham was date marked for 2/7/24. Refrigerated; ready to eat; TCS foods shall be discarded within 7 days of preparation or being opened from commercial packaging. CDI-Ham was voluntarily discarded. Reviewed date marking/disposition requirements with PIC.; 3-501.17; Priority Foundation; Turkey opened yesterday did not have a date mark. Refrigerated; ready to eat; TCS foods shall be marked with the date of preparation or being opened from packaging; and be discarded within 7 days. CDI-Turkey was allowed to be 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Wings were placed into a very large; deep container; with a tight-fitting lid after being cooked. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Foods were voluntarily discarded.
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; Core; One soiled wiping cloth was stored on the prep counter. Wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Cloth was moved to soiled rags; and a clean rag was placed in 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee snack was observed on the prep counter. Employees may only eat in designated areas that will prevent food from being contaminated. CDI-Discussed having employees eat in the dining area of the bar in the future with PIC.
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.