notedCode 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Except when drinking from a closed beverage container; 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. Observed employee drink (water bottle) stored directly next to in service food items on steam well line.
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.
4-602.11 (E ) Ice machine has debris build up inside. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
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) 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) TCS foods shall be maintained at 41f or below. Observed multiple tcs items inside walk in cooler at a temperature range from 42-44F. Service request was made during inspection. TCS Items were moved to supplemental reach in units
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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed container of pasta at a temperature of 77-80F cooling in a container with tight fitting lid.CDI by removing lid and placing near fan to facilitate efficient 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.
notedCode 3-501.13 (E ) Trout thawing vacuum packaged. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Trout thawing vacuum packaged. 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. Opened at time of 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.
notedCode 3-305.11 Cases on floor of walk in freezer. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Cases on floor of walk in freezer. Store food in a clean; dry location; not exposed to contamination. Keep 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.
4-602.13 Walk in cooler shelves have soil/food debris build-up. Non-food contact services shall be clean to sight and touch.
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 4-602.11 (E ) Ice machine has debris build up inside. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (E ) Ice machine has debris build up inside. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Stickers still in tact on several dishes that are stored as clean on dish drying rack. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - All items were removed for further cleaning prior to use. 4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) The hot water dish machine's rinse temperature gauge is only registering 130 F. In a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F or less than 180 F. PIC contacted dish repair company who has ordered the part in order and will install upon receipt. Verification required.
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 3-501.16 (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) After receiving a delivery; the walk in cooler ambient temperature was observed at 45 F. All TCS products; such as ham; turkey; coleslaw; cooked chicken; chicken salad; cooked ribs; salmon; hot dogs; cut watermelon; cooked noodles; marinara observed between 42-45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Temperature was adjusted on the walk in cooler and ambient temperature lowered down to 41 F. TCS products were relocated to walk in freezer or additional walk in cooler in order to cool quickly back down to 41 F. PIC contacted refrigeration to assess the unit; which will arrive within the next hour. Facility will utilizing reach in coolers; additional walk in cooler; and walk in freezer until repairs on main walk in cooler are complete. PIC will contact inspector once completed.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Hot dogs observed inside low boy cooler with an open date of 8/28/25; which exceeds the 7 day shelf life. Corrected During Inspection - PIC immediately discarded 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.
notedCode 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles in dish area were not properly labeled. Working containers of toxic materialsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles in dish area were not properly labeled. Working containers of toxic materials; such as cleaners and sanitizers; shall be properly labeled. Corrected During Inspection - PIC labeled these items at time of 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.
notedCode 3-501.13 Thawing (Pf) Salmon and mahi observed cooling in sealed reduced oxygen packaging that states on the package that this item shall be removed from packaging prior to thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Salmon and mahi observed cooling in sealed reduced oxygen packaging that states on the package that this item shall be removed from packaging prior to thawing. 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. Corrected During Inspection - PIC removed all product and introduced air to package or removed fish from packaging completely.
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 6-501.111 Controlling Pests (C) Roach activity observed around walls in dish area. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Roach activity observed around walls in dish area. The premises shall be maintained free of insects; rodents; and other pests.
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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The main walk in cooler was failing to maintain 41 F after delivery and during busy hours of preparation and service. Equipment shall be maintained in good repair and proper adjustment. Temperature was adjusted on the walk in cooler and ambient temperature lowered down to 41 F. TCS products were relocated to walk in freezer or additional walk in cooler in order to cool quickly back down to 41 F. PIC contacted refrigeration to assess the unitCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The main walk in cooler was failing to maintain 41 F after delivery and during busy hours of preparation and service. Equipment shall be maintained in good repair and proper adjustment. Temperature was adjusted on the walk in cooler and ambient temperature lowered down to 41 F. TCS products were relocated to walk in freezer or additional walk in cooler in order to cool quickly back down to 41 F. PIC contacted refrigeration to assess the unit; which will arrive within the next hour. Facility will utilizing reach in coolers; additional walk in cooler; and walk in freezer until repairs on main walk in cooler are complete. PIC will contact inspector once completed.
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 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Ribs were holding 109F in the alto-sham. TCS foods must be held at 135F or above. CDI-Ribs were voluntarily discarded.
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 3-501.15 Cooling Methods (Priority foundation)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Priority foundation); Foods to be cooled were placed into the top of the prep cooler. Chicken salad to be cooled was placed into a 5 gallon bucket with a tight lid before cooling. Foods to be cooled: must be placed into shallow pans; reduce volume and quantity if possible; use ice wands or ice bath if appropriate; leave lid off if food can be protected from splash. CDI-Educational materials on cooling methods provided to 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P). Foods in walk in cooler were holding 44-46F. TCS foods must be held at 41F or below. CDI-Repair was immediately scheduled. A delivery was put away this morning; which may have contributed to the high temperatures. Food began cooling slowly when unit was allowed to stay closed for 15 minutes. Repair tech arrived before EC left facility. TCS food other than raw meat was voluntarily discarded.
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 4-501.11 Maintain equipment in good repair. Core. The compressor and floor in the walk in freezer has a build up of ice. Equipment shall be in good repair. CDI-Repair was called in for walk in coolerCleaning and sanitizing
4-501.11 Maintain equipment in good repair. Core. The compressor and floor in the walk in freezer has a build up of ice. Equipment shall be in good repair. CDI-Repair was called in for walk in cooler; repair tech will also check freezer.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) The wall in the dry storage room is damaged; with a large dent and peeling paint. Walls shall be smooth and easily cleanable. This damage has been reported to maintenance.
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; 4-501.11; Core; The walk in freezer has ice buildup on ceiling and compressor dripping on the floor. Equipment shall be in good repair. Have unit serviced.
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; 4-601.11(B) and (C); Core; The interior of the fryer; and exterior of cooktop were soiled. General cleaning throughout kitchen needed. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of non food surfaces of 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.
6-501.12; Core; The floor behind the ice machine and in dry storage areas needs cleaning. Floors shall be maintained clean. Increase frequency of cleaning of floors.
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.
5-205.11; Priority Foundation; Handsink near dish machine blocked by rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Cart moved during inspection. ; 6-301.11; Priority Foundation; No hand soap at handsink near walk-in freezer Each hand washing sink shall be provided with a supply of hand cleaning liquid. Soap replaced during 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chicken salad prepared in large deep container at 58F then 55F about 15 minutes after. Chicken salad just barely making cooling rate. Cooling shall be accomplished by placing the food into shallow pans or portions and in rapid cooling equipment loosely covered or uncovered if protected from overhead contamination.
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.
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; Sides of equipment; bottom of reach-in coolers gasket on freezer soiled with food debris and residues. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. 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.