notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed grab-and-go section: the chicken tender and pizza rolls (45F; 44F) production date marked 6/7/26 with temperature above 41F. Corrected during inspection (CDI) - The chicken tender and pizza rolls involved were removed from the public service.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.11 Maintain equipment in good repair. - Observed the ice buildup on the middle of the walk-in freezer floor and ice buildup (frozen condensation) at the air conditioning/fan unit. The ice buildup in the walk-in freezer may indicate that the system is not functioning properly. No product was involved during the current inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 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 - Observed some soiled shelving in the prep coolers; drawers; and cabinet interiors in the sub shop portion...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove old stickers/residues from table 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.
6-301.12; Priority Foundation - No paper towels were at handsink in handicap stall in men's bathroom off dining area...Paper towels or other approved hand drying device shall be maintained at each handsink or group of adjacent handsinks...CDI by replacing paper towels.
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.
3-501.16(A)(1); Priority - Several bone-in chicken wings at wing bar were below 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above OR time as a public health control may be used...CDI by discarding wings at improper temperatures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.11; Core - Top metal rack in one upright refrigerator was rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged rack. ; 4-502.11(A) and (C); Core - A few sub bread racks had vinyl covers that were torn and cracked...Food service utensils shall be kept in good repair...Replace vinyl covers.
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 - Observed some soiled shelves metal cabinet shelves and doors; drawers; dishwashing area shelving; Turbo Chef oven interiors; push carts; #10 can rack in walk-in cooler; coffee area self-serve cabinets. Some stickers were on table tops...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove old stickers/residues from table 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.
6-501.12; Core - Dust had accumulated on monitors; wires; conduits in sub/pizza area...Physical facilities shall be maintain clean...Increase cleaning frequency of fixtures above.; 6-501.11; Core - Back store mop sink area had damaged/peeling wall surfaces...Physical facilities shall be kept in good repair...Repair damaged wall so surfaces are smooth and easy to 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.