Bricco Restaurant/Bakery

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

Observed ice machine leaking. Provide repair

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.

Official Wording

Backflow Prevention Device Location (C)

Inspector’s Notes

Facility observed without a food prep sink. Per PIC produce/fruits and veggies gets washed in the 3 bay sink direct to waste. PIC to provide plumbers report on the cost of install of food prep sink. If a food prep sink is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

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.

Official Wording

System Maintained in Good Repair (C)

Inspector’s Notes

Observed pipe leaking in the basement storage area handsink in the kitchen upstairs observed leaking underneath. Provide repair (7.28.26) Plumber sheduled to visit the site by the end of the week

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.

Official Wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s Notes

Observed stagnant water in 3 different area of the kitchen downstairs. Clean to remove.

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.

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

Observed ice machine leaking. Provide repair

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.

Official Wording

Backflow Prevention Device Location (C)

Inspector’s Notes

Facility observed without a food prep sink. Per PIC produce/fruits and veggies gets washed in the 3 bay sink direct to waste. PIC to provide plumbers report on the cost of install of food prep sink. If a food prep sink is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

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.

Official Wording

System Maintained in Good Repair (C)

Inspector’s Notes

Observed pipe leaking in the basement storage area handsink in the kitchen upstairs observed leaking underneath. Provide repair (7.28.26) Plumber sheduled to visit the site by the end of the week

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.

Official Wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s Notes

Observed stagnant water in 3 different area of the kitchen downstairs. Clean to remove.

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.

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

Floor in the kitchen upstairs observed in need of regrounting . Provide repair to prevent pest access and debris accumulation . (7.28.26) In process to be repaired by the end of the week

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.

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Bulk bins in the bakery area observed missing labels. Provide labels when removed from original containers. (cos)

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

In-Use Utensils Between-Use Storage (C)

Inspector’s Notes

Observed food dispensing utensils stored in stagnant water. Discontinue and always set up as discussed during the inspeciton. (cos)

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.

Official Wording

Dispensing Equipment Protection of Equipment and Food (C)

Inspector’s Notes

Multiple cutting boards observed heavily scored & stained . Resurface/Replace

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.

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

3 bars low temp dishwasher observed at 00ppm. Repair to dispense accordingly. Additonal dishwasher observed in compliance.

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.

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

3 bay sink observed missing drain plugs. Provide

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.

Official Wording

Backflow Prevention Device Location (C)

Inspector’s Notes

Facility observed without a food prep sink. Per PIC produce/fruits and veggies gets washed in the 3 bay sink direct to waste. PIC to provide plumbers report on the cost of install of food prep sink. If a food prep sink is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

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.

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

3 Bar handwashing sink observed blocked by strainer. Discontinue and keep accessible at all time for handwashing and to prevent contamination by 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.

Official Wording

System Maintained in Good Repair (C)

Inspector’s Notes

Observed pipe leaking in the basement storage area handsink in the kitchen upstairs observed leaking underneath. Provide repair (7.28.26) Plumber sheduled to visit the site by the end of the week

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.

Official Wording

Capacity and Drainage (C)

Inspector’s Notes

Facility observed without a food prep sink. Per PIC produce/fruits and veggies gets washed in the 3 bay sink direct to waste. PIC to provide plumbers report on the cost of install of food prep sink. If a food prep sink is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

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.

Official Wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s Notes

Stagnant water observed in the prep area kitchen area and bar area. Clean to remove Floor under equipment/ bar area observed in need of of deep cleaning. Provide cleaning

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.

Official Wording

Outer Openings Protected (C)

Inspector’s Notes

Backdoor with access to the outside observed missing weather strip. Install to prevent pest access

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Handwashing Signage (C)

Inspector’s Notes

Multiple handsinks observed missing handwashing signage. Install to encourage handwashing by food handlers.

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.

Official Wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s Notes

Storage area observed heavily clutter and unorganized. Clean to remove to prevent pest harborage

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.

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

Floor in the kitchen upstairs observed in need of regrounting . Provide repair to prevent pest access and debris accumulation . (7.28.26) In process to be repaired by the end of the week

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.

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Bulk bins in the bakery area observed missing labels. Provide labels when removed from original containers. (cos)

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

In-Use Utensils Between-Use Storage (C)

Inspector’s Notes

Observed food dispensing utensils stored in stagnant water. Discontinue and always set up as discussed during the inspeciton. (cos)

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.

Official Wording

Dispensing Equipment Protection of Equipment and Food (C)

Inspector’s Notes

Multiple cutting boards observed heavily scored & stained . Resurface/Replace

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.

Official Wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s Notes

3 bars low temp dishwasher observed at 00ppm. Repair to dispense accordingly. Additonal dishwasher observed in compliance.

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.

Official Wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s Notes

3 bay sink observed missing drain plugs. Provide

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.

Official Wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s Notes

3 Bar handwashing sink observed blocked by strainer. Discontinue and keep accessible at all time for handwashing and to prevent contamination by 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.

Official Wording

System Maintained in Good Repair (C)

Inspector’s Notes

Observed pipe leaking in the basement storage area handsink in the kitchen upstairs observed leaking underneath. Provide 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.

Official Wording

Capacity and Drainage (C)

Inspector’s Notes

Facility observed without a food prep sink. Per PIC produce/fruits and veggies gets washed in the 3 bay sink direct to waste. PIC to provide plumbers report on the cost of install of food prep sink. If a food prep sink is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

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.

Official Wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s Notes

Stagnant water observed in the prep area kitchen area and bar area. Clean to remove Floor under equipment/ bar area observed in need of of deep cleaning. Provide cleaning

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.

Official Wording

Outer Openings Protected (C)

Inspector’s Notes

Backdoor with access to the outside observed missing weather strip. Install to prevent pest access

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Handwashing Signage (C)

Inspector’s Notes

Multiple handsinks observed missing handwashing signage. Install to encourage handwashing by food handlers.

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.

Official Wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s Notes

Storage area observed heavily clutter and unorganized. Clean to remove to prevent pest harborage

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.

Official Wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s Notes

Hole observed in 3 areas of the storage area floor in the kitchen upstairs observed in need of regrounting . Provide repair to prevent pest access and debris accumulation

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.

Official Wording

(A) Certified Food Protection Manager (C)

Inspector’s Notes

Missing allergen certificate - provide

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.

Official Wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s Notes

Seasonal menu items offered under cooked need to have the " consumer advisory " address where needed - menus are printed in house

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.

Official Wording

Equipment Clothes Washers Dryers and Storage Cabinets Contamination Prevention Location (C)

Inspector’s Notes

Remove canned tomato sauce from the mechanical / electrical room - store in a dry safer locationas discussed

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.

Official Wording

(A) Certified Food Protection Manager (C)

Inspector’s Notes

Missing allergen certificate - provide

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.

Official Wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s Notes

Seasonal menu items offered under cooked need to have the " consumer advisory " address where needed - menus are printed in house

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.

Official Wording

Equipment Clothes Washers Dryers and Storage Cabinets Contamination Prevention Location (C)

Inspector’s Notes

Remove canned tomato sauce from the mechanical / electrical room - store in a dry safer locationas discussed

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.

Official Wording

(A) Certified Food Protection Manager (C)

Inspector’s Notes

Post current copies of both your Food Safety certificate and the Allergen Awareness certificate as discussed [ ensure the names match ]

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.

Official Wording

Ventilation Hood Systems Filters (C)

Inspector’s Notes

Remove all heavily soiled vents to the hood system and soak them overnight with a higher PPM sanitizer [ repeat the process until filters are visibly clean and grease free

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.

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Clean the interior / exterior of all refrigeration / freezer equipment - exterior of all cooking lequipment on the line - three bay sinks and hand sinks shelving under prep tables and exterior of all bulk food storage bins from visible food spills staimns and soils

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.

Official Wording

In-Use Utensils Between-Use Storage (C)

Inspector’s Notes

Plastic cups being used to dispense starches and other products that need to be dispensed from a large food storage bins - discontinue and use commercial grade scoops with handles as discussed

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.

Official Wording

Equipment and Utensils-Durability and Strength (C)

Inspector’s Notes

Replace any and all cutting boards with deep lacerations soils that still retain after washing and sanitizing where needed in the kitchen

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.

Official Wording

Handwashing Signage (C)

Inspector’s Notes

Ensure all designated hand sinks in the kitchen / food prep areas have the signage stating " Hand washing only " especially at the bar - identify the prep sinks where needed also with signage stating " prep sink / dump sink " to reduce potential confusion and / or contamination

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.

Official Wording

(A) Certified Food Protection Manager (C)

Inspector’s Notes

Post copies of current food safety certificates on site as discussed- one on site has expired

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.

Official Wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s Notes

Cover all exposed proteins and cold cuts being refrigerated inside the walk-in unit in order to reduce potential contamination - plastic wrap / aluminum foil - commercial grade coverings

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Clearly identify all bulk food storage bins to properly identify the contents [ flour - sugar - salt ]

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Washing Fruits and Vegetables (C)

Inspector’s Notes

Clean basin of prep sink after each use to reduce potential contamination - label sink as discussed ' Prep sink only "

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

In-Use Utensils Between-Use Storage (C)

Inspector’s Notes

Replace all the plastic cups being used to dispense condiments with commercial grade utensils with handles

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.

Official Wording

Wiping Cloths Use Limitation (C)

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.

Official Wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s Notes

Foods stored in all areas of the restaurant need to be elevated off the floors a minimum of six inches as discussed

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.

Official Wording

Wood Use Limitation (C)

Inspector’s Notes

Remove all smaller and compromised wooden cutting boards that are visibly splintered with deep lacerations

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s Notes

Discontinue to store the pizza boards directly on the floor when used to dispense pizza from the oven - elevate and store properly

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.

Official Wording

Ventilation Hood Systems Filters (C)

Inspector’s Notes

Replace the missing vent in the hood - clean remaining vents where needed from the hood system

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.

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Clean the gaskets inside all refrigeration / freezer units where needed from visible food spills - exterior of all cooking equipment on the line from visible grease spills and soils

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.

Official Wording

Handwashing Signage (C)

Inspector’s Notes

Clearly identify all designated hand sinks accordingly with nsignage nstating " Hand Washing Only"

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.

Official Wording

Conditions of Use (C)

Inspector’s Notes

Wood being stored inside the restaurant is only allowed for a single days use - remove excessive wooden logs

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

(A) Certified Food Protection Manager (C)

Inspector’s Notes

Post copies of current food safety certificates on site as discussed- one on site has expired

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.

Official Wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s Notes

Cover all exposed proteins and cold cuts being refrigerated inside the walk-in unit in order to reduce potential contamination - plastic wrap / aluminum foil - commercial grade coverings

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Clearly identify all bulk food storage bins to properly identify the contents [ flour - sugar - salt ]

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Washing Fruits and Vegetables (C)

Inspector’s Notes

Clean basin of prep sink after each use to reduce potential contamination - label sink as discussed ' Prep sink only "

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

In-Use Utensils Between-Use Storage (C)

Inspector’s Notes

Replace all the plastic cups being used to dispense condiments with commercial grade utensils with handles

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.

Official Wording

Wiping Cloths Use Limitation (C)

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.

Official Wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s Notes

Foods stored in all areas of the restaurant need to be elevated off the floors a minimum of six inches as discussed

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.

Official Wording

Wood Use Limitation (C)

Inspector’s Notes

Remove all smaller and compromised wooden cutting boards that are visibly splintered with deep lacerations

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s Notes

Discontinue to store the pizza boards directly on the floor when used to dispense pizza from the oven - elevate and store properly

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.

Official Wording

Ventilation Hood Systems Filters (C)

Inspector’s Notes

Replace the missing vent in the hood - clean remaining vents where needed from the hood system

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.

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Clean the gaskets inside all refrigeration / freezer units where needed from visible food spills - exterior of all cooking equipment on the line from visible grease spills and soils

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.

Official Wording

Handwashing Signage (C)

Inspector’s Notes

Clearly identify all designated hand sinks accordingly with nsignage nstating " Hand Washing Only"

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.

Official Wording

Conditions of Use (C)

Inspector’s Notes

Wood being stored inside the restaurant is only allowed for a single days use - remove excessive wooden logs

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Label all food storage bins inside the bakery department to identify the content [ flour- sugar - salt -]

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

In-Use Utensils Between-Use Storage (C)

Inspector’s Notes

Remove the plastic cups used to dispense condiments and such with a commercial grade scoop with handle as discussed

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.

Official Wording

Food Labels (Pf)

Inspector’s Notes

Ensure all packaged breads out for retail sale have a proper label with the list of ingredients clearly written

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.

Official Wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s Notes

Ensure all foods offered under cooked on the menus are clearly identified with the proper disclosure / reminder - address where needed

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.

Official Wording

Wood Use Limitation (C)

Inspector’s Notes

Remove all compromised wooden cutting boards with splintered edges

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Ventilation Hood Systems Filters (C)

Inspector’s Notes

Replace the missing vents in the hood where needed before being used

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.

Official Wording

Drain boards (C)

Inspector’s Notes

Enlarge the area for the large deep pots and pans to properly air dry - currently it is too small for the amount of utensils

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.

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Clean exterior of all bulk food containers in the bakery - exterior of all cooking equipment on the line - inside the freezer units where needed from visible food spiulls stains and soils

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.

Official Wording

Storage of Soiled Linens (C)

Inspector’s Notes

Discontinue to store soiled aprons directly on the floor by the rear door to the alleyway - store elevated and in a closed containers segragated from the clean ones

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.

Official Wording

Service Sink (C)

Inspector’s Notes

Maintain clean after use - clean to remove all residule debris and standing water

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Grease Trap(C)

Inspector’s Notes

Clean the grease trap from obnoxious odors and visible grime

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s Notes

Label all food storage bins inside the bakery department to identify the content [ flour- sugar - salt -]

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

In-Use Utensils Between-Use Storage (C)

Inspector’s Notes

Remove the plastic cups used to dispense condiments and such with a commercial grade scoop with handle as discussed

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.

Official Wording

Food Labels (Pf)

Inspector’s Notes

Ensure all packaged breads out for retail sale have a proper label with the list of ingredients clearly written

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.

Official Wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s Notes

Ensure all foods offered under cooked on the menus are clearly identified with the proper disclosure / reminder - address where needed

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.

Official Wording

Wood Use Limitation (C)

Inspector’s Notes

Remove all compromised wooden cutting boards with splintered edges

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Ventilation Hood Systems Filters (C)

Inspector’s Notes

Replace the missing vents in the hood where needed before being used

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.

Official Wording

Drain boards (C)

Inspector’s Notes

Enlarge the area for the large deep pots and pans to properly air dry - currently it is too small for the amount of utensils

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.

Official Wording

Nonfood Contact Surfaces (C)

Inspector’s Notes

Clean exterior of all bulk food containers in the bakery - exterior of all cooking equipment on the line - inside the freezer units where needed from visible food spiulls stains and soils

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.

Official Wording

Storage of Soiled Linens (C)

Inspector’s Notes

Discontinue to store soiled aprons directly on the floor by the rear door to the alleyway - store elevated and in a closed containers segragated from the clean ones

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.

Official Wording

Service Sink (C)

Inspector’s Notes

Maintain clean after use - clean to remove all residule debris and standing water

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Grease Trap(C)

Inspector’s Notes

Clean the grease trap from obnoxious odors and visible grime

In Plain English

An issue that does not fit the common categories. Check the official wording for details.