4-601.11(A); Priority Foundation; [Repeat] A few metal pans; plates and utensils being stored as clean were observed with debris present and/or tape residue. The slicer last used a few weeks ago was observed with food debris present along the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items were returned back to dish area to be cleaned.
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.
3-501.16(A)(2); Priority; [Repeat] Several TCS food items observed being held above 41F (see temperature chart) in the second flip top cooler along the service line. The breaker had tripped overnight and the ambient air temperature was 67F. A few foods in the tall 2-door reach-in cooler was observed holding between 43-48F. Maintain TCS foods in cold holding at 41F or less. CDI- All TCS food items in the flip top cooler were voluntarily discarded by PIC. TCS foods above 45F in the reach-in cooler were voluntarily discarded as well. All other food items were allowed to be cooled.
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; [Repeat] Goat cheese dated (7/11/26) and without a thaw date; lentils (7/21/26); pickled cabbage (7/20/26); roasted chicken (7/21/26); Ragu (7/25/26); eggplant dip (7/25/26); beet yogurt (7/25/26) and chicken stock (7/24/26) were all observed being held beyond 7 days. Several other TCS foods (grits; chicken; heavy whipping cream and sausage) were also observed without dates. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- items were 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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; [Repeat] Facility has several packages of raw meats; cooked meats and raw fish in a reduced oxygen state being kept in the freezer without a variance. Some dated as recent as May 2026. Vacuum seal machine is being held in the downstairs basement area and observed plugged in. Provide the required information to obtain a variance to the regulatory authority. Verification Required- EC will return on Wednesday; August 13th to verify that the vacuum seal machine has been removed from the premises and that evidence of any new ROP product is not present.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11; Lots of ice buildup present along the doorway; floor and shelving of the walk-in freezer. 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.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Shellstock tags not maintained in order and some are lacking date of when last mussel sold for each tag. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label; Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags and start binder system to maintain tags in order by 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.
4-601.11(A); Priority Foundation; A few metal pans and plates being stored as clean were observed with debris present. The slicer last used a few days ago was observed with food debris present along the blade and pusher. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items were returned back to dish area to be cleaned.
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.
3-501.16(A)(2); Priority; Several TCS food items observed being held above 41F (see temperature chart) in the flip top coolers along the service line. Maintain TCS foods in cold holding at 41F or less. CDI- items were either voluntarily discarded by PIC or rapidly cooled.
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; Caesar dressing dated (12/12/25 and 11/23/25); lentils dated (12/12/25); and pickled cabbage dated (12/12/25) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- items were 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.
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; Facility has some raw meats in a reduced oxygen state being kept in the freezer without a variance. Vacuum seal machine is being held in the upstairs kitchen. Provide the required information to obtain a variance to the regulatory authority. CDI- education was given and all ROP product was cut open. Guidance material was also provided to start the process of obtaining a variance from the state.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B); Quat in buckets 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer 200-400ppm for Quat between uses. CDI: Buckets corrected to 200ppm. Repeat.
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.
4-501.11 Maintain equipment in good repair. Make Line lids are not in good repair and need to be replaced.
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 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Spoon and trash inside handwashing sink. CDI: items removed. 6-301.11 Provide soap for handwashing at each handsink. -PfHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Spoon and trash inside handwashing sink. CDI: items removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf; No soap at handwashing sink in dish washing area. CDI: Soap replaced.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
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) Pf; Metal pans stored clean had sticker residue on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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.
3-304.14(B); Quat in buckets 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer 200-400ppm for Quat 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Shellstock tags not maintained in order and some lacking date of when last oyster used for each tag. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label; Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags and start binder system to maintain tags in order by date. [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.
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; Cold-Holding: Raw shell eggs sitting out on low shelf at 48F with no active prep of this item in progress. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Do not leave a lot of TCS foods sitting out awaiting prep when staff not available/ready to work with them yet.
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; Labeling missing on a couple spray bottles of unknown chemicals. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Unknown chemicals voluntarily discarded by PIC during inspection.
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.
3-302.12; Core; Labeling missing on some spices. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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; Wall-mounted soap dispenser for front kitchen handwashing sink is located past the splash guards and over the food prep unit with soap dripping down onto the unit. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move the soap dispenser so located over the handwashing sink; not over food.
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.
2-402.11; Core; Food employee with fluffy beard/goT; not wearing beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks.; 2-303.11; Core; Food employee wearing watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
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.
4-202.11; Priority Foundation; A few plastic food storage lids stored as clean observed cracked through to food surface. Spatula stored as clean with cracks and pitting of food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids and spatula voluntarily discarded by PIC during inspection.; 4-501.11; Core; Walk-in cooler entrance floor plate loose with screws missing. A few wire shelves in front prep unit are rusting. A few storage racks starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Repair the walk-in plate. Replace the rusted racks/shelves. ; 4-501.12; Core; Cutting board at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
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; Clean dish storage racks with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to 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.
5-501.16; Core; Handwashing sinks throughout lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can.
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.