Agua Salada

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Ice scoop handle was inside the consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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

Approved thawing methods used; frozen food

Inspector’s notes

Frozen Tuna piece was left on the food prep sink side board. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Frozen tuna was shifted to refrigeration.

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

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Facility is cooking with out filters on for the mechanical exhaust hood. [CA] All hood ventilation filters shall be in place and in good repair before start cooking.

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

Proper cooling methods

Inspector’s notes

Container of rice measured 43F was cooked this morning and placed inside the refrigeration with foil and lid. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling with proper air flow. Can cover food once it reaches 41F.

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

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Lack water for the bar sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Fix/repair pluming problem . Bar dishwasher machine is leaking water. [CA] Repair/fix leakage from a dishwasher to maintain.

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

Signs posted; last inspection report available

Inspector’s notes

Health permit issued was not posted in a public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

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

No discharge from eyes, nose, mouth

Inspector’s notes

During the inspection Chef was found coughing. Per chef, he smokes a lot; therefore, cough. [CA]Food employees are not allowed to work with exposed food, clean equipment, clean utensils, or clean linens while experiencing persistent sneezing, coughing or runny nose that is associated with discharges from the eyes, nose or mouth that cannot be controlled by medication. [SA] Apply mask while working in kitchen area.

In plain English

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

Official wording

Hot and cold water available

Inspector’s notes

Hot water was measured 85F at the hand washing sink inside the restroom. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

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

Thermometers provided, accurate

Inspector’s notes

Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Bar dishwasher lack sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or 200 PPM for quaternary ammonia. [COS] Empty sanitizer gallon was replaced.

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

Proper hot and cold holding temperatures

Inspector’s notes

Salsa was measured 55F because ice was melted. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] Ice should reach at the top of the container or from where food starts. [COS] Ice was added to the sides of the containers.

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

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack test strips. Facility has chlorine sanitizer for the bar dishwasher and quaternary ammonia for the dishwasher in the warewash room. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Both chlorine and quaternary ammonia test strips are needed.

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

Thermometers provided, accurate

Inspector’s notes

Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Exhaust hood filters were not fitted properly and there was huge gap. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

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

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Food prep sink lack airgap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Ice scoop handles were touching ice and there was a container left inside the ice machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Can't leave container inside the ice machine instead use scoop to take ice out.

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

Hot and cold water available

Inspector’s notes

Hot running water at the hand washing sink inside the women restroom was measured 88F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

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

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

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

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Dirty mop water was left with mop inside. [CA] After use, dirty mop water shall be drained and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Bar Paper towel dispenser was empty. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

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

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

The garbage and oil receptacle are soiled and open. [CA] Please keep the lids closed and clean to help keep away insects and rodents.

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

Adequate handwash facilities supplied, accessible

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

Proper hot and cold holding temperatures

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

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Mop was in a dirty mop bucket in the back area. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Kitchen and bar hand washing sinks paper towel dispenser lack paper towels. Facility can't find key to open dispenser. [CA] Paper towel dispenser shall always be filled in for proper hands washing with soap, warm water and dry using single use paper towels as required.

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

Proper hot and cold holding temperatures

Inspector’s notes

Both ice bath and hot holding unit with hot water has minimum ice and hot water and therefore food on top was at 50F. [CA] In order to keep food at minimum 41F or below with ice bath, ice or chilled water shall be reaching top of the container to maintain temperature at 41F and below. For hot holding at 135F or above with hot water bath hot water shall reach the top portion of the containers to maintain temperature at 135F or above.

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.