Observation: Walk in door interior covering is in poor repair; Prepare for repair of the door surface. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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 gaskets on the walk in refrigeratorCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The gaskets on the walk in refrigerator; prep refrigerators are unclean; 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.
majorCode Observation: Shellstock tags ar enot being retained from clamsFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observation: Shellstock tags ar enot being retained from clams; 3-203.12 Shellstock; Maintaining Identification (Pf) Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 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.
notedCode Observation: Personal items (vaselineChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Personal items (vaseline; air freshener) stored in areas with food products adn single service items. CDI: Vaseline/air freshener moved to designated area for personal items storage; 7-209.11 Storage - Other Personal Care Items (C)
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: The cutting boards are heavily scored where debris can accumulate. Ensure that all cutting boards are resurfaced to prevent debris accumulation and ensure cleanability. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The gaskets on the cook line prep refrigerator poor repairCleaning and sanitizing
Observation: The cutting boards are heavily scored where debris can accumulate. Ensure that all cutting boards are resurfaced to prevent debris accumulation and ensure cleanability. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The gaskets on the cook line prep refrigerator poor repair; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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 wall cove base (diamond steel plate) along side the walk in refrigerator is deteriorated/no longer cleanableCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The wall cove base (diamond steel plate) along side the walk in refrigerator is deteriorated/no longer cleanable; Floor tiles in the restroom poor repair. Cove base in the cook line areas poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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: Warewash machine was not operating and when checked after dish washing 0 ppm was measuredCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Warewash machine was not operating and when checked after dish washing 0 ppm was measured; CDI: Dishes were taken to dish sink to be manually sanitized; Dish machine can still be used to wash but manual sanitizing must be performed until machine can be repaired. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.-P
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observation; The marinara sauce on the expo line was measured at 108F (after 2 hours) and kettle was unable to reheat product to a minimum of 165F for reheating for hot holding; CDI: Product was voluntarily discarded and a new pot wa sheated on the stove to 178F for hot holding service. Discussed with staff about using stove for reheating and checking rpoduct 2 hours into service to ensure reheating meets required benchmark temperature of 165F. 3-403.11 Reheating for Hot Holding (P) (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
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: The rear entrance door to bulding is gapped at the bottom allowing for entranc eof insects and/or vermin. 6-202.15 Outer OpeningsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door to bulding is gapped at the bottom allowing for entranc eof insects and/or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
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 Observation: Wiping clothes used to wipe cutting boards and production areas ar enot beign stored in a sanitizer between use. CDI: Thsi was corretced by placing wiping clothes in bucket with chlorine sanitizer (100PPM) during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping clothes used to wipe cutting boards and production areas ar enot beign stored in a sanitizer between use. CDI: Thsi was corretced by placing wiping clothes in bucket with chlorine sanitizer (100PPM) during inspection. 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.
Observation: The cutting boards are heavily scored where debris can accumulate. Ensure that all cutting boards are resurfaced to prevent debris accumulation and ensure cleanability. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and 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.
majorCode Observation: The warewash mahcine is not equipped with a working thermometr to monitor water temperature. Manually checked water during inspection (observed at 110F-113F) after 4 washes. Verification for repair of dish machine by 10/4/25. 4-204.115 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The warewash mahcine is not equipped with a working thermometr to monitor water temperature. Manually checked water during inspection (observed at 110F-113F) after 4 washes. Verification for repair of dish machine by 10/4/25. 4-204.115 Warewashing Machines; Temperature Measuring Devices (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 toilet is not sealed/affixed to the fllor in the left restroom (this is allowing water to penetrate and cause floor damage)Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The toilet is not sealed/affixed to the fllor in the left restroom (this is allowing water to penetrate and cause floor damage); The hot water line on the dish machine is leaking; The cold water faucet on the left spigot does not turn water off; The hot water faucet on the right spigot at dish sink leaks/sprays water when in use; Ensure that all plumbing fixtures are in good repair. 5-205.15 Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode Observation: The wall cove base (diamond steel plat) along side the wlak in refrigerator is deteriorated/no longer cleanableCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The wall cove base (diamond steel plat) along side the wlak in refrigerator is deteriorated/no longer cleanable; Floor tile sint he restroom poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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 light bulbs at the hood system are burned out providing insufficient lighting over the cooking area. Replace bulbs to restore lighting to proper intensity 6-303.11 Intensity - Lighting (C) (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knivesFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The light bulbs at the hood system are burned out providing insufficient lighting over the cooking area. Replace bulbs to restore lighting to proper intensity 6-303.11 Intensity - Lighting (C) (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
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 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Handwashing sink was found with no paper towels supplied. All handwashing sinks shall be equipped with a hand drying provision. CDI- Paper towels were provided during the inspection.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Chlorine based dishwashing machine was producing chlorine at a concentration of 0ppm. Chlorine shall be maintained at 50-200ppm for sanitizing food contact surfaces. VR- EHS returning in 3 days to ensure dishwashing machine is producing chlorine at a proper temperature. In the meantime employees are sanitizing in 3 compartment sink.
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 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Multiple potentially hazardous foods were found being cooled in the walk-in cooler in stacked containers with tightly fitted lids. Potentially hazardous foods shall be cooled in containers with loose or no covering to facilitate air flow. CDI- Covering was partially removed and containers were unstacked.
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 Food Storage Containers Identified with Common Name of Food (C) Containers of fine food ingredients were found with no labels. All food ingredients not easily recognizable shall be labeled with their common name. Label food ingredients as needed.
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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination
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 tomato sauce was found cooling on the floor of the kitchen. In order to prevent potential contamination; food containers shall be maintained at least 6 inches above the floor.
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; Repeat; Scoop with no handle was found being stored inside of food container. IF utensils are stored inside of food container; the utensil shall have a handle that is 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.
4-903.11(A); (B) and (D); Core; While improvements have been made; a few containers were found stacked 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; Repeat; Rusted shelving inside walk-in cooler. Handwashing sink caulking is splitting and needs to be re-caulked. Equipment shall be maintained in a state of good repair. Leak has been addressed from last inspection. Continue to repair rusted 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.
4-601.11 (A); Priority Foundation; Sticker residue was found on the majority of clean dishes in the back kitchen. Dishes were tightly stacked on each other. Food contact surfaces shall be kept clean to sight and touch. Establishment has a history of this violation on previous inspections (not last inspection). VR- EHS returning on 8/16 to ensure residue has been removed from food containers.; 4-501.114; Priority; Chlorine sanitizer was not being produced from dishwashing machine (0ppm). Chlorine sanitizer shall be maintained at 50-200ppm for food contact surfaces. CDI- Repair company entered during the inspection and repaired the line. Chlorine concentration reached 50ppm.
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; Several potentially hazardous food items were holding above 41F in the prep cooler facing the dining room (see temperature chart). Ham was being held too highly above its cooler's fill line at was above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Egg plant at 49F was voluntarily discarded. Other food between 41-45F was taken back to the walk-in cooler to be cooled down. PIC is not storing potentially hazardous food in cooler until it is adjusted (repair company was called 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; One pizza was being held on time as a public health control (TPHC) with no time marking. Potentially hazardous food items being held on TPHC shall be marked with the time they exited temperature control to ensure they are discarded at the appropriate time. CDI- Time mark was placed by food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Scoop with no handle was found being stored inside of food container. IF utensils are stored inside of food container; the utensil shall have a handle that is 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.
4-903.11(A); (B) and (D); Core; Several clean food 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; Repeat; Severely rusted shelving inside walk-in cooler. Ice machine is leaking/dripping with containers on the floor catching water that drips. Equipment shall be in a state of good repair. Continue to repair rusted 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.
6-501.11; Core; Baseboard beside the ice machine is peeling/ripping off. Small holes were found in areas of the walls. Physical facilities shall be maintained in a state of good repair. Repair these items 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.
3-302.11; Priority; Several raw shell eggs stored over produce; cheeses; and multiple containers of peeled garlic. Food shall be protected from cross contamination by storing raw animal foods based on final cook temperatures; with ready to eat foods stored above raw animal foods. CDI: Eggs moved below all ready-to-eat foods. EHS provided multiple storage order charts and PIC explained to staff during inspection why raw eggs cannot be stored over ready-to-eat foods.
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; Priority; Two spray bottles of bleach cleaner stored on shelving with dry food items and cooking oils. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. Repeat Violation. CDI: Spray bottles removed.
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
3-307.11; Core; Container of lasagna being portioned on top of an unlidded trash can. Food shall be protected from contamination that may result from a factor or source non specified. CDI: New; clean pan used away from trash can.
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.
3-304.14; Core; Two damp wiping cloths stored on grill prep surface. Wiping cloths shall be held between uses in a container of chemical sanitizer. CDI: Wiping cloths put 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.
4-502.11(A) and (C); Core; Severely rusted shelving inside walk-in cooler. Equipment shall be in a state of good repair. Repeat Violation. Facility is replacing rusted equipment as possible.
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.
2-103.11 (A) - (P); Priority Foundation; PIC is not actively monitoring and ensuring that employees are effectively cleaning their hands. At the time of inspection; there was no additional hand soap to resupply handwashing sink. EHS observed employee not washing their hands when going from dirty dishes to clean. The person in charge shall ensure that employees are effectively cleaning their hands; by routinely monitoring the employees' handwashing. CDI: EHS explained the responsibility of the PIC to ensure that employees know to wash their hands when appropriate and to monitor that handwashing is being done effectively.
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.
2-301.14; Priority; Observed dishwashing employee move from dirty dished to clean without washing her hands. Hand washing sink close by did not have a supply of hand soap to be effectively used. Hands shall be washed after handling soiled equipment or utensils. CDI: EHS informed PIC on handwashing violation. PIC stated handwashing training will be provided and employee washed their hands at available 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.
6-301.11; Priority Foundation; No hand soap is available at facility handwashing sink near ice machine. This is one of two handwashing sinks in the kitchen. Each handwashing sink or group of handwashing sinks shall be provided with a supply of hand cleaning liquid. Verification Required: EHS will return tomorrow to verify that soap has been provided at all hand washing sinks. ; 6-301.12; Priority Foundation; No paper towels are available at facility handwashing sink near ice machine. This is one of two handwashing sinks in the kitchen. Each handwashing sink or group of handwashing sinks shall be provided with a supply of hand drying towels or hand drying device. CDI: Hand drying towels fed through machine so they are accessible. ; 5-205.11; Priority Foundation; Observed a silver ice cream scoop stored inside facility handwashing sink beside ice machine. A handwashing sink may not be used for purposes other than handwashing and maintained accessible at all times. CDI: Item removed.
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; Shell stock tags for the employee's personal use stored above handwashing sink on top of hand drying towel dispenser. Shell stock tags did not have the corresponding sold by dates written on them. The date when the last shell stock from a container is sold shall be recorded on the tag or label. Shell stock shall be stored in chronological order correlated to the date that is recorded on the tag or label. Facility is using frozen product for their restaurant. Verification Required: EHS will return tomorrow to ensure that facilities shell stock tags are appropriately stored and dated or removed from the facility. Do not store shell stock tags for personal use inside the restaurant.
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; Core; Container of raw scallops stored uncovered inside walk-in cooler. Food shall be protected from cross contamination by stored the food in packages; covered containers; or wrappings. Unless food is actively cooling; please ensure that all food is covered.; 3-302.11; Priority; Several raw shell eggs stored over box of bell peppers and container of peeled garlic. Food shall be protected from cross contamination by storing raw animal foods based on final cook temperatures; with ready to eat foods stored above raw animal foods. Verification Required: EHS will return tomorrow to ensure all raw shell eggs are being stored below ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Black residue observed inside ice machine basin in main kitchen area. Equipment such as ice bins shall be frequently cleaned. ; 4-601.11 (A); Priority Foundation; Priority Foundation; Date marking sticker residue observed on several dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat Violation. This violation has been marked several times in a row. Verification Required: EHS will return tomorrow to ensure that date marking stickers have been removed from all clean utensils and food-contact surfaces.
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.
3-501.18; Priority; Several TCS food items held beyond their 7-day hold. EHS observed a cooked pan of chicken dated 12/12/23 and 12/26/23 inside walk-in cooler. Sausage dated 12/23/23 and stuffed pasta dated 12/22/23 inside reach-in coolers. Time/Temperature Control for Safety Food prepared and held in a Food Establishment shall be discarded after their 7-day hold. The day of preparation shall be counted as Day 1. Verification Required: EHS will return tomorrow to ensure that all TCS food items are appropriately within date.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Container of personal use medicinal dietary supplement powder stored on flip top cooler shelving in grill area. Powder bares a caution label stating to consult a physician prior to use. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI: Item removed.
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; Large dough containers of cooked pasta cooling in dense portions; some stacked on top of each other. One smaller metal tray of pasta is sitting directly on top of the expose cooling pasta below it. Cooling shall be accomplished by placing the food in shallow pans; separating into thinner portions; using rapid cooling equipment; stirring the food placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI: EHS will return tomorrow to ensure that pasta is cooling based on the cooling methods above provided.
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.
3-501.13; Priority Foundation; Several packages of fish inside a reduced oxygen environment with labels indicating to be removed from package prior to thawing were left inside their packaging. Thawing reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration or prior to; or immediately upon completion of thawing. CDI: EHS explained thawing ROP fish rules to PIC. PIC to poke holes to introduce oxygen into fish packaging that bares the above-mentioned label.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of individually packaged siracha chili hot sauce stored on the floor inside walk-in cooler below shelving. Food shall be protected from contamination by storing the food at least 6-inched above the floor.
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; In-use knife and tongs stored on soiled surface of flip-top cooler very close to unlidded trash can. Small condiment cups used as scoop inside garlic container inside flip-top cooler compartment. During pauses in food preparation; utensils shall be stored with dedicated handles above the surface of the food and/or on a clean portion of the food preparation surface in a protected location.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Severely rusted shelving inside walk-in cooler. Equipment shall be in a state of good repair. Repeat Violation. Facility is replacing rusted equipment as possible.
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; Cleaning needed on shelving inside cooler units and exterior surfaces of grill equipment. Dust build-up noted on hood ventilation system above pizza ovens. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt and food residue. Repeat Violation.
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
6-303.11; Core; Several burnt lightbulbs observed on hood ventilation system above pizza ovens. Please have these lightbulbs replaced.
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.