notedCode 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen)Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P -Observation: several small packages of cooked rice made in August 17; 2026 were placed in cooler to be used. Today is August 24; 2026. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded all 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.
notedCode 4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (C) Paragraph (B)of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the designEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (C) Paragraph (B)of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design; type; and use of the EQUIPMENT; such as calrod units; heat lamps; cold plates; bainmaries; steam tables; insulated FOOD transport containers; and salad bars. -Observation: several coolers didn’t have the ambient air thermometer in the warmest part of the cooler. Make sure to keep ambient air thermometer near the door in the warmest part. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 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. -Observation: food employee was pouring food in plate that goes to the customer while wearing watch and bracelet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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.
4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: three (3) fryer baskets had metal coming off. -Lemon / Orange squeezer had paint chipping. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded fryer baskets; and lemon squeezer. Person in Charge (PIC) replaced fryer baskets for new ones available in the establishment. 4-502.11 Utensils shall be maintained in good repair. -Observation: several spatulas had handle melted; in bad repair and it is no longer considered cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: prep sink and dishwasher sink had caulk missing. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: inside ice machine on top of ice deflector had black accumulationCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: inside ice machine on top of ice deflector had black accumulation; -Outside coolers in the sides had grease accumulation; -In between cold hold lid and food containers in the back had dry food debris and inside in the back of the make unit prep cooler also had dry food debris; -Inside microwave had dry accumulation; -Inside tray with clean utensils had debris; -Make sure to clean nonfood contact surfaces of equipment as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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.
minorCode REPEAT 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: air vents were dusty on top of clean dishes. Make sure to clean air vents as often as necessary to avoid dust accumulation that can fall in clean dishes. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; PIC touched lettuce with bare hands. CDI- PIC voluntarily discarded the lettuce that was touched. Do not touch ready to eat foods with bare hands. Repeat. PIC states he was going to throw away lettuce because the temperature he thought was off- regardless; use gloves when touching any ready to eat foods so as not to contaminate the entire product. Full points next inspection if out of compliance.
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; Replace gaskets on low boy drawers and any other drawers throughout the facility. Replace and broken lexan lids/pans. Repeat; half points as many items were addressed and repaired. Gaskets are being shipped so they can be replaced. 4-502.11 (C); Core; The water temperature guage for the final rinse cycle on the dish machine is not reading accurate temperature. Data plate was at 160F when ran through and the gauge was reading 150F. Water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC called Ecolab during the inspection for them to 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.
6-501.12; Core; The ceilings near vents and the HVAC vent attachments are very dusty above handsink at dishwasher. Some of the floors and walls still needed additional cleaning. Many of the walls and ceilings have been cleaned. Continue with deep cleaning schedule. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean and in good repair. Repeat. Half points - a lot of progress has been made on cleaning and repairing.
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 (A); Core; Employee was eating and drinking on the back prep sink/ prep table area during the inspection. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. PIC had the employee move to a different location.
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.
2-301.14 (I); Priority; Employee observed removing food scraps from dirty dishes into trash can and did not wash hands before taking clean dishes out of the dishwasher to dry. Wash hands after engaging in other activities that contaminate hands. CDI- EHS addressed employee who then washed her hands appropriately. Train staff on when to wash hands.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Employee began to touch fried chicken bites with bare hands to place on a salad. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- EHS was able to correct the employee by having them place on gloves right before she touched the chicken for the salad. Remind employees to use utensils and gloves when handling these foods.
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.
5-205.11 (B); Priority Foundation; Hand washing sink by fry cooler and prep table were holding scrubbing pads. A handwashing sink may not be used for purposes other than handwashing. CDI- EHS had employee move the scrubbing pads from the sink and informed them not to store anything in the handsinks.
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.
3-302.11(A)(1); Priority; Raw shell eggs above lettuce in the walk in cooler. Raw chicken above cooked chicken wings in the breading flip top. Raw chicken beside ready to eat deli meats in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC moved to correct locations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2); Priority Foundation; Multiple TCS foods (see temperature chart) above 41F in far right flip top cooler. These foods were placed in cooler around 9am-10am this morning. CDI- PIC voluntarily discarded all TCS foods in this cooler; replacing with product below 41F from the walk in cooler and maintain in ice bath until repaired. Maintain TCS foods in cold holding at 41F or less. Repeat; EHS emailed cold holding temperature logs for the PICs to implement immediately so that cold holding is checked twice daily. Repetitive violations can result in the implementation of a risk control plan (RCP) if not addressed.
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; Buffalo chicken dip labeled 12/21 and spinach dip labeled 12/20 stored in walk in cooler. 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- PIC voluntarily discarded the foods.
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 (C)(2); Priority Foundation; Consumer advisory on the menu states "CONSUMING RAW OR UNDERCOOKED MEATS CAN INCREASE THE RISK OF FOODBORNE ILLNESS". This is not the correct statement needed for the menu. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: *Consuming raw or undercooked meats; poultry; seafood; shellfish or eggs may increase your risk of foodborne illness .. OR *Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. EHS will verify compliance by 1/9/26.
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
7-204.11; Priority; Chlorine bleach was being used to clean the prep tables without being mixed with water and tested properly. Provide sanitizer at correct concentrations; diluting as required. CDI- Had the PIC wash down the surfaces thoroughly with water after bleach was applied. Do not use bleach unless you mix with water and test it. Use the quat sanitizer provided at the three compartment sink. Bleach by itself can chemical contaminate food and food contact surfaces if not applied properly.
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.
3-501.13 (E); Core; Mahi fish maintained in ROP packaging without being opened when thawed. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
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; Core; Dry ingredients containers such as salt; flour; hot honey sauce were not labeled to reflect the food contained within. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; Rear entrance door is gapped at bottom allowing for entrance of insects and/or vermin. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Repeat; full points not taken; but will be taken at next inspection if not addressed.
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.
2-303.11; Core; Employees noted with watch and wrist jewelry while preparing foods. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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.
3-304.14(D); Core; Many dry wiping cloths had food debris and were stored on cutting board surfaces. Maintain dry wiping cloths free of visible debris and soil. PIC removed.
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; Core; The far right prep flip top cooler not maintaining cold hold temperature of 41F or below. The right door to this unit was also noted loose. Repair the lid that is loose inside the flip top salad prep cooler. Replace gaskets on low boy drawers that are torn - below flat top. Maintain equipment in good repair. Repeat. 4-501.12; Core; The cutting boards are in need of resurfacing as they are scored heavily from cutting. 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.
4-601.11(C); Core; Clean the walk in freezer floor. Clean the outside of the dry storage bins i.e. the flour bin that is very soiled. Clean the white blade of the ice machine not directly touching ice. 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.
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.
5-202.11 (B); Core; The hand sinks have deteriorated nozzles and need replacing as they cannot be cleaned effectively. A plumbing fixture such as a handwashing sink; toilet; or urinal shall be easily cleanable. 5-202.14; Priority; Provide appropriate backflow preventers at all hose bibbs with pressurized spray nozzles. Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. PIC took the hose off the nozzles. EHS still sent backflow via email.
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.
6-501.114; Core; Remove the non-working one door true reach in cooler currently being used for storage. Suggestion to remove and replace with storage rack if needed. It is not maintained clean and not being used for its intended purpose. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. 6-501.11/12; Core; The ceilings near vents and the HVAC vent attachments are very dusty (above the clean dish rack and cooking line specifically).The back right room in the kitchen has a large amount of grease buildup and in need of cleaning. Floor drains need a thorough cleaning. Many of the FRP walls need to be cleaned; especially the walls under and surrounding the dish machine that have black buildup. The light fixtures in the hood above dishwasher that isn't working needs to be replaced. New caulking needed on the handsink/walk areas as well as the prep sinks. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean and in good repair. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Employee food in walk in cooler above foods for the restaurnat. Employee jacket and purse stored on clean dish rack. Designate and use an area for the orderly storage of employees' clothing and possessions.
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 Observation: A certified food manager is not available on site during operation. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager is not available on site during operation. 2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode Observation: The prep refrigerator on the cook lineFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The prep refrigerator on the cook line; left and mid are unable to hold TCS (temperature control safety food products) 41F or below. Sliced tomatoes - 47F; Cut leafy greens 48F; Diced tomatoes 44F. TCS food products removed from refrigerators placed back in walk in refrigerator holding at 37F. Top rail TCS food products to be discarded on time control at 5pm. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. 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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: One bottle of glass cleaner not labeled at front service counter. CDI: Bottle was rmeoved and albeled during inspection. All other bottle of chemicals were labeled in facility. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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.
minorCode Observation: Dry ingredients containers such as sugarFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Dry ingredients containers such as sugar; flour and other items were not labeled to reflect the food contained within. Ensure all food containers are labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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: Rear entrance door is gapped at bottom allowing for entrance of insects and/or vermin.6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Rear entrance door is gapped at bottom allowing for entrance of insects and/or vermin.6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
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: The staffing were not wearing hair restraints during production tasks. CDI: Staff placed on hair restraints. Ensure that staff are wearing hair restraints when performing food production tasks. Hair can become a physical contaminant of food. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: The staffing were not wearing hair restraints during production tasks. CDI: Staff placed on hair restraints. Ensure that staff are wearing hair restraints when performing food production tasks. Hair can become a physical contaminant of food. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and 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.
notedCode Observation: In-use tongs for fried food products at the grease fryer being stored on the handle allowing for potential contamination as staff are walking by and/or when handling other food products. The knife being stored between the prep refrigerators in the unclean space must be stored on a clean surface between use. This can cause cross contamination between unclean surfacesEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In-use tongs for fried food products at the grease fryer being stored on the handle allowing for potential contamination as staff are walking by and/or when handling other food products. The knife being stored between the prep refrigerators in the unclean space must be stored on a clean surface between use. This can cause cross contamination between unclean surfaces; utensils and food products. CDI: Utensils were removed from service for cleaning and place don clean work surface between use. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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 Observation: The prep refrigerator mid and left on the cookline not maintaining cold hold temperature of 41F or below. The reach in refrigerator and wait station one door prep refrigerator are not functioning. RemoveCleaning and sanitizing
Observation: The prep refrigerator mid and left on the cookline not maintaining cold hold temperature of 41F or below. The reach in refrigerator and wait station one door prep refrigerator are not functioning. Remove; repair or replace equipment. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 hand sinks spigots are in poor repair allowing for accumulation of debris and no longer cleanable. Replace spigots. 5-205.15 (B) Leak pipe etc. not imminent threat 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.
5-501.116 Cleaning Receptacles (C) Refuse containers shall be maintained clean and in good repair.
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 Observation: Floors under and around equipmentCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors under and around equipment; Floor drains throughout accumulated with debris. Implement cleaning schedule and frequency to preclude buildup of residue which is creating harborage conditions for drain flies; fruit flies and other insects. 6-501.12; Core; A) 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.
minorCode Observation: A certified food manager is not available on site during operation. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager is not available on site during operation. 2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
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.
criticalCode Observation: Due tot he dish machine not reaching proper final rinse temperature during operation utensils and dishware were not sanitized. CDI:Operator switched to manual sanitizing until machine can be repaired. 4-702.11Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Due tot he dish machine not reaching proper final rinse temperature during operation utensils and dishware were not sanitized. CDI:Operator switched to manual sanitizing until machine can be repaired. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P; Observation: The final rinse temperature is not meeting a minimum of 180F during final rinse cycle. Rinse gauge on machine did not get above 145F during several runs of machine. 4-501.112; (A) Except as specified in par. (B) of this section; in a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF); or less than: Pf (1) For a stationary rack; single temperature machine; 74oC (165oF); Pf or (2) For all other machines; 82oC (180oF). 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.
criticalCode Observation: The chef drawer under the grill top is not holding 41F or below and TCS (temperature control safety) food items observed between 42F and 46F. CI: Operator removed food items from drawer and placed call for repair of equipment. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The chef drawer under the grill top is not holding 41F or below and TCS (temperature control safety) food items observed between 42F and 46F. CI: Operator removed food items from drawer and placed call for repair of equipment. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. 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 prep refrigerators and chef drawer left were not equipped with a working thermometer to accurately observed air temperature. Ensure that all refrigerators have a working thermometer that is placed in the warmest part of the unit (top and front) as discussed during inspection. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The prep refrigerators and chef drawer left were not equipped with a working thermometer to accurately observed air temperature. Ensure that all refrigerators have a working thermometer that is placed in the warmest part of the unit (top and front) as discussed during inspection. 4-204-112;(B) Except as specified in par. (C) of this section; cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
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.
minorCode Observation: Rear entrance door is gapped at bottom allowing for entrance of insects and/or vermin.6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Rear entrance door is gapped at bottom allowing for entrance of insects and/or vermin.6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
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.
minorCode Observation: The chef drawer not maintaining cold hold temperature of 41F or below. The reach in refrigerator is not functioning. 4-501.11Cleaning and sanitizing
Observation: The chef drawer not maintaining cold hold temperature of 41F or below. The reach in refrigerator is not functioning. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 pressure gauge is falling down to 0 during operation and rinse cycle. 4-501.113Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The pressure gauge is falling down to 0 during operation and rinse cycle. 4-501.113;The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine; as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value; shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).
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 Observation: The interior baffle front on ice machine. ShelvingCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The interior baffle front on ice machine. Shelving; lid on ice bins; soda machine catch trays; interior of refrigeration has debris buildup. Ensure all areas are maintained clean and free from debris accumulation. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
Observation: Grease receptacle outside accumulated with debris. Increase cleaning frequency of container. 5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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.
minorCode Observation: Floors under and around equipmentCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floors under and around equipment; Floor drains throughout accumulated with debris. Implement cleaning schedule and frequency to preclude buildup of residue which is creating harborage conditions for drain flies; fruit flies and other insects. 6-501.12; Core; A) 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.
4-501.11; Core; Front opening refrigerator and reach in freezer not working. Equipment 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC certificate expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI: PIC has signed up for class.
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.
4-903.11(A); (B) and (D); Core; Wet stacking dishes and some dishes stored in soiled bins. Clean utensils shall be stored in a self draining position that allows air drying and stored in a clean location. Repeat.
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.
4-602.13; Core; Cleaning needed of fryers; handsinks; shelves; refrigerator; fans and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. 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.
4-602.13; Core; Cleaning needed of fryers; handsinks; shelves; refrigerator; fans and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Bottle of chlorine sanitizer not labeled. Working containers used for storing chemicals shall be labeled. CDI: Bottle labeled. Repeat.
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.