4-501.11; Core; Walk-in freezer #6 door frame metal is torn towards the bottom; bent and sticking out. Walk-in freezer #1 has a loose cut electrical wire hanging down from the door on the inside. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace the door framing and electrical. [REPEAT] 4-202.11; Priority Foundation; Four spatulas stored as clean with some pitting and cracking along the food contact surfaces. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged spatulas voluntarily discarded during inspection by PIC.
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; Disposition: Date-marking missing on open chubs of mortadella and capricolla in walk-in cooler 2. PIC said opened yesterday. Unable to determine if within 24 hours. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added.
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; Labeling missing on one bucket of sanitizer; and two bins of blue liquid silverware soak. 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. CDI- Labeling added during 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.
4-501.11; Core; Walk-in freezer door bottom door sweep has pulled apart and sticking out. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
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.
6-501.11; Core; Caulk has pulled apart and has black microbial growth down into the caulk around the 3-comp sink. Large hole in wall in buffet staging room. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk around sink so smooth and cleanable. Repair the wall. Recommend wall bumpers or metal plating to protect this large equipment area. [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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11; Priority; Observed food handler mixing large bowl of couscous/orzo salad with short gloved hands. Later observed food handler wiping the salad mixture off uncovered fore-arms at the bowl. Another food handler picking through salad mixture; with coat sleeves being dragged through the product. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- Actions stopped and PIC educated. PIC directed employee to wash hands/arms at handwashing sink; and start using long spoon for stirring mixtures. Salad handlers educated by PIC. PIC also ordering longer prep gloves.
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.
6-301.11; Priority Foundation; Dish room handwashing sink lacking hand soap. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Hand-pump soap added during inspection. 6-301.14; Core; Handwashing stations in restrooms used by staff are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
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.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Ecolab called immediately. Repairs made/completed during 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.
5-501.17; Core; Multi-gender restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restroom.
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.
6-501.11; Core; Flooring coating ripped off at entrance to the produce walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
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 3-501.18 Priority: Egg whites are dated June 6Food source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Priority: Egg whites are dated June 6; 2025 that have been opened in the upright refrigeration unit. Keep TCS food that has been opened for up to 7 days at 41F or below then discard. The egg whites were voluntarily discarded once REHS spoke to PIC.
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.
3-304.14(B) Sink and surface sanitizer is less than 272ppm in a wiping cloth bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. The sanitizer for this wiping cloth bucket was remixed to the correct concentration.
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; Dust accumulation on large floor fan in operation by the clean dish racks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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.
5-501.115; Core: Some loose litter on ground around the shared compactors. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Request facility manager increase cleaning frequency to this area.
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.
6-501.11; Core; Caulk has pulled apart and has soil down into the caulk around one staff mens restroom handwashing sink. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable.
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.
2-301.12; Priority; Multiple handwashing sinks in kitchen with cold water coming out hot; measured at 126F; too hot to allow for proper washing of hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands or arms for at least 20 seconds; using a cleaning compound in a HANDWASHING SINK that is equipped as specified under sec. 5-202.12 and Subpart 6 301. CDI- Maintenance called and arrived on site during inspection to initiate repairs.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(1) ; Priority; Hot-Holding: Multiple pans of cooked chicken hot-holding in tall unit at too low a temperature; measured at 125-131F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Two dispensers at handwashing sinks; (one hand soap; one hand sanitizer); both lacking labeling. 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. CDI- Labeling added during 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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; Milk is 42F in the upright refrigeration unit. Keep all TCS food at or below 41F. The thermostat was adjusted and was 39F by the end of the 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.
3-304.14; Core; Multi surface sanitizer is less than 272ppm in a wiping cloth bucket. Multi surface sanitizer shall be a minimum of 272ppm. Sanitizer was remixed to the correct concentration.
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.