notedCode Observation: Cooked ready to eat egg plant was prepared 7/30/26 and was still in the reach in cooler. This product should have been discarded on 8/5/26. 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
Observation: Cooked ready to eat egg plant was prepared 7/30/26 and was still in the reach in cooler. This product should have been discarded on 8/5/26. 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 CDI: Egg plant was discarded.
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: The rice scoop was stored with the handle in the rice instead of above the product. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: The rice scoop was stored with the handle in the rice instead of above the product. 3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service plastic bowl is being used as a scoop in prep cooler 1 for raw beef. 4-502.13 Single Service and Single Use Articles-Use Limitations (A)SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw beef kabob in cabinet of left grill prep table above pita bread and falafel. Food shall be arranged based on final cook temperature. Pita and falafel moved to top shelf and raw meats to bottom shelf. CDI All other storage order throughout was correct in facility. No points during this inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chlorine sanitizer strength in basin at 25 ppm chlorine. Chlorine sanitizer shall be 50 to 200 ppm. More concentrate added during inspection to reach 50 ppm chlorine. Test each batch of sanitizer made with test strip to ensure meeting the requirement. CDI **Dish machine not evaluated during this inspection due to PIC stating it is not currently being used and when it was turned on and ran for a cycle; a large amount of soapy bubbles was coming out of the unit. Have unit serviced to ensure the dish machine can be utilized.
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) Yogurt in squeeze bottle on counter at 42-43F. It was observed that the bottle sits out on the counter during service. Food shall be maintained 41F or less. Squeeze bottle of yogurt discarded since it was discussed that this would have been used during service on Monday. Maintain squeeze bottle in refrigeration or use an ice bath to maintain 41F or less. CDI
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) Taziki in container in the cabinet of the right prep table lacking a date; but the PIC demonstrated that the date was listed on remainder of batch in the reachin. Food shall be dated when prepared; cooked; or original package opened. When batches are split; have the date follow the food. Date placed on food during inspection. CDI
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
7-204.11 Sanitizers; Criteria - Chemicals (P) Spray bottle with bleach over 200 ppm that makes the test strip turn black then white; is said to be used on the prep tables where food is prepared. Chlorine sanitizer shall be 50 to 200 ppm. Bottle diluted during inspection. CDI 7-201.11 Separation - Storage (P) Windex stored over plates; glade sprays stored next to open single service items on wall to left of grill prep tables. Chemicals shall be stored separated from food and food items and where not a source of contamination. Chemicals relocated. CDI 7-207.11 Restriction and Storage - Medicines (P) Prescription medicine bottle stored over canned food. Medicines shall be stored separated from food and food items and not a source of contamination. Medicine relocated. CDI
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 3-501.15 Cooling Methods (C) Container of baba ganoush recently made in reachin at 70F with lid tightly on container. Food shall be cooled rapidlyFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (C) Container of baba ganoush recently made in reachin at 70F with lid tightly on container. Food shall be cooled rapidly; in small portions and uncovered. Lid turned on container during inspection. The reachin freezer can also be utilized to aid in cooling faster.
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 Thawing (C) Thawing not actively observed during inspection but raw beef kabobs found in reachin at 57-59F. All other items in this unit were 41F or less. PIC states that an employee that was here earlier in the day and arrives around 8AM to do prep must have put it on the table to thawFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (C) Thawing not actively observed during inspection but raw beef kabobs found in reachin at 57-59F. All other items in this unit were 41F or less. PIC states that an employee that was here earlier in the day and arrives around 8AM to do prep must have put it on the table to thaw; then when the PIC arrived he states he put it in the fridge. Thaw under refrigeration; in 70F or less running water; or as part of the cooking process. Do not leave food on the counter to thaw.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Metal table has been relocated to be in close proximity to the prep sink. Food shall be protected from contamination. Install splash guard to right side of prep sink and caulk to sink.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Scoop handle touching rice in rice warmer. Bowl stored in bulk dry food on dry storage rack. Knife stored on metal edge of right grill flip top prep table near hinge. Falafel press stored in container of water at 120F. In use utensils shall be stored in a clean; dry location and protected from contamination; or in clean water at 135F. Handles shall not be stored in food. Keep handles up or store in a clean container.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Bandana stored hanging on underside of clean dish rack. PIC explained it was used like a cheese cloth for drying cucumbers and also to dry dishes going onto the rack. Clean equipment and utensils shall be stored in a clean; dry location; protected from contamination and in a self draining position. This material is not approved for food contact and dishes must be air dried prior to stacking and not dried with a cloth. Several cloths hanging on clean dish rack. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Mouth portion and handles for silverware in basket stored in different directions. Clean utensils shall have the mouth contact portion protected from contamination. Store handles in same direction to not touch mouth part when grabbing handle.
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 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Containers are being reused for a new purpose when original purchased item is no longer in container and they are not designed to be reused. Single service items are not to be reused. Discard containers when original product is removed. 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Containers are being reused for a new purpose when original purchased item is no longer in container and they are not designed to be reused. Single service items are not to be reused. Discard containers when original product is removed. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Portion cups and foam plates stored with food contact portion facing up. Single service article shall be stored in a clean; dry location and protected from contamination. Store inverted to protect the food contact side.
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 4-101.19 Nonfood-Contact Surfaces (C) Residential wire shelving has been installed in back portion of kitchen above spice rack and rear hand sink. Wood block (portion of 2x4) on grill stated to be used to keep the kabobs from touching the grill too much and getting stuck on the grill. Wood blocking used under the chest freezer on the floor. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-101.19 Nonfood-Contact Surfaces (C) Residential wire shelving has been installed in back portion of kitchen above spice rack and rear hand sink. Wood block (portion of 2x4) on grill stated to be used to keep the kabobs from touching the grill too much and getting stuck on the grill. Wood blocking used under the chest freezer on the floor. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Remove wood that is not approved and utilize something designed for a commercial restaurant. Caster or an NSF rack or table can be used under the freezer. Replace residential shelving with NSF shelving.
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 6-101.11 Surface Characteristics - Indoor Areas (C) Items that have changed since permitting and need adjusting to meet cleanability requirements: 1. Partition on top of counter kitchen side is rough and not easily cleanable - FRP can be added over top of the current MDF backing and edges made smooth with no cracks/gaps 2. FRP added on wall behind grill flip top prep tables has screws in it and where it meets other FRP panel is not a smooth transition - remove screwsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Surface Characteristics - Indoor Areas (C) Items that have changed since permitting and need adjusting to meet cleanability requirements: 1. Partition on top of counter kitchen side is rough and not easily cleanable - FRP can be added over top of the current MDF backing and edges made smooth with no cracks/gaps 2. FRP added on wall behind grill flip top prep tables has screws in it and where it meets other FRP panel is not a smooth transition - remove screws; fill holes; and add transition where they meet to ensure it is smooth and the top gap on the FRP needs addressing where it meets the wood at top. Caulk or add FRP trim to cover exposed sheetrock. 3. Floor tiles separating along the wall near the two hand sinks in the front kitchen. Repair tiles to not have gaps. 6-201.11 Floors; Walls and Ceilings - Cleanability (C) One ceiling tile near the ice machine was replaced with the type that have the holes and not easily cleanable. Ceilings and all coverings shall be smooth and easily cleanable. Change the tile to be the smooth; nonabsorbent tile like the others.
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 Designation - Dressing Areas and Lockers (C) Employee drink bottle stored on cutting board of flip top grill prep table. Employee purse stored on shelf over dry goods as well as tooth paste. Create a designated area for employee items to be stored where not a source of contamination and separate from food and food items. Store on bottom shelf. Store employee drinks on bottom shelf.
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.