3-501.14(A); Priority; Upon calculating the cooling rate for the container of cooling hamburger steaks; the rate would not reach 70F within 2 hours. Cooked TCS (time/temp control for safety) food shall be cooled: within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Container was moved to the walk-in cooler to cool more quickly.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Observed cooling hamburger steaks placed on top of an oven and cooling pork chops in the walk-in cooler that were both in large containers tightly covered with aluminum foil; slowing the cooling rate of these foods. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Container of hamburger steaks moved into walk-in cooler for faster cooling and foil was lifted on both containers to assist with cooling.
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.
2-301.14; Priority; Observed a food employee handling dirty dishes then handling clean silverware without washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service and single-use and: After handling soiled equipment or utensils; and after engaging in other activities that contaminate the hands. CDI - Directed food employee to wash hands and silverware was washed again in the dish machine.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed a sanitizer bucket stored next to a bag of bread buns. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the listed items. CDI - Bread buns were relocated to avoid contamination.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13(B); Priority foundation; The available min/max tester for the dish machine is not providing accurate temperature readings therefore there is no way to test the utensil surface temperature. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire a new testing device for this dish machine or other min/max testing method such as stickers. Follow-up by 12/19/2025.
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; Observed some TCS foods holding above 41F in the refrigerator and prep cooler; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F and other foods moved to walk-in cooler.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Observed a container of hamburger steak cooling in a deep; tightly-sealed container. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Lid lifted on container to allow for better heat transfer and discussed better cooling methods with PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed some flies inside the food prep area and around the garbage enclosure. Keep the premises free of insects; rodents; and other pests. Address source of pests before the next inspection.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12; Core; Observed boxes of coffee filters and single-use cups stored on a shelf in the bathroom. Single-service and single-use articles may not be stored: In locker rooms; In toilet rooms; In garbage rooms; In mechanical rooms; Under sewer lines that are not shielded to intercept potential drips; Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; Under open stairwells; or under other sources of contamination. CDI - Boxes moved out of the bathroom.
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.
4-601.11 (C); Core; Observed debris buildup on the top of the warewashing machine and some minor residue on some metal shelving across from the 3-compartment sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean warewashing machine. 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; Observed black residue on the walls around the dish machine; some dust on a ceiling fire sprinkler; and some staining on the ceiling. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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.
4-602.11; Core; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine. Repeat 4-501.114; Priority; Observed quat sanitizer residual less than 150PPM at dispenser and 0PM at sanitizer bucket. Quat sanitizer shall register 200-400PPM. Manager replaced bag. Quat sanitizer 200PPM.
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; Observed no date marking for open packages of feta cheese; liquid eggs; corned beef; turkey and cut tomatoes. Observed house made Swedish meatballs and tomato cucumber salad holding with preparation dates 2/10/25 and 2/11/25. Items discarded. Food shall be discarded if: (1) Exceeds the temperature a//nd time combination; except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
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
7-102.11; Priority Foundation; Observed no label on spray chemical hanging in mop closet. 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- items labeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-202.11; Priority Foundation; Observed a few spatulas with chipping plastic hanging above the make line. Items discarded. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; 4-501.11; Core; Observed rust on shelves inside walk in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
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 debris hanging from shelving inside walk in cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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.
4-703.11; Priority; High temp dish machine reaching 129F -132F for the final rinse (should be 180F according to data plate). Dish machine hot water sanitizing step not reaching the required temperature. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- PIC agrees to use the 3-compartment sink to sanitize all utensils until unit can be repaired. The 3-comp sink has a sanitizer dispenser attached and EHS verified that the solution was dispensing at the appropriate concentration (200-400ppm active quat.) 4-602.11; Core; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.18; Priority; Observed no date marking for open package of turkey; houseamade custard; and tuna salad. Item discarded. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Observed prunes and pimento cheese cooling while tightly covered. Priority Foundation; Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling.
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.
4-202.11; Priority Foundation; Observed a few spatulas with chipping plastic hanging above the make line. Items discarded.A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; 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.
4-703.11; Priority; High temp dish machine reaching 155F during the wash cycle but only reaching 126F for the final rinse (should be 180F according to data plate). Dish machine hot water sanitizing step not reaching the required temperature. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- PIC agrees to use the 3-compartment sink to sanitize all utensils until unit can be repaired. The 3-comp sink has a sanitizer dispenser attached and EHS verified that the solution was dispensing at the appropriate concentration (200-400ppm active quat.).; 4-601.11 (A); Priority Foundation; Table-mounted slicer had old residue still present on meat grip. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Slicer components were taken to the warewashing area to be cleaned and sanitized during the 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.
3-304.14; Core; Two wet wiping cloths were hanging out of a green detergent solution bucket directly upon entering kitchen. PIC stated that the front of house uses this solution and it is not used by kitchen staff. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat.). Store wiping cloths in sanitizing solution once they become wet. CDI- Detergent bucket was replaced with sanitizer bucket and sanitizing solution.
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.
4-903.11(A); (B) and (D); Core; A few plastic food containers beside the walk-in cooler found stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure food containers are completely dry prior to stacking together. CDI- Containers were separated during the inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.12; Core; Cutting board mounted to the steam unit on the makeline has accumulated dark residue and unclean score marks. 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 this cutting board.
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 on rolling black carts holding bus tubs to remove the accumulated residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these rolling carts more frequently.
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.
6-301.11; Priority Foundation; No soap was available at the handwashing sink across from the walk-in cooler. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap was restocked during the inspection. ; 6-301.12; Priority Foundation; Unable to obtain paper towels from dispenser at the handwashing sink across from the walk-in cooler. Each handwashing sink shall be provided with individual; disposable towels. CDI- A paper towel roll was placed at this handwashing sink 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.
3-501.18; Priority; Three metal pans of cooked meat loaf observed with a prep date of (11/7) in the walk-in cooler. Large container of cooked chili with a prep date of (11/9) in the walk-in cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Food was voluntarily discarded during the inspection.; 3-501.17; Priority Foundation; Cooked beans; cut tomatoes; cooked ham; and cooked sweet potato all lacking a date mark in the walk-in cooler. All ready-to-eat; TCS food must be date marked if held for more than 24 hours. CDI- Beans; ham; and sweet potato were voluntarily discarded during the inspection. Cut tomatoes were prepped two days ago and PIC was allowed to place a date label on this item.
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; Back door left wide open throughout inspection for ventilation purposes and air curtain is not functional. If the windows or doors of a food establishment are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or other effective means. Repair air curtain at back door to function properly.
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.
4-903.11(A); (B) and (D); Core; One stack of metal pans stored under the steam table found stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure food containers are completely dry prior to stacking together.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Four boxes of single-service items found stored on the floor in the storage area near washer/dryer. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store these items off of the floor at least 6 inches.
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; Faucet and handles are leaking at the 3-compartment sink when under pressure. Equipment shall be maintained in a state of good repair and condition. Repair equipment so that it no longer leaks.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility was equipped with quat. test strips but was lacking sink and surface test strips that is dispensed from the 3-compartment sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will verify that Sink and Surface test strips have been obtained. See additional notes below.
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 on shelving in the walk-in cooler to removed the accumulated food residue and microbial growth. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean shelving in walk-in cooler more frequently.
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.