El Aguachile

Official wording

Nonfood contact surfaces clean

Inspector’s notes

FOUND MOLD LIKE SUBSTANCE ON THE WHITE PLASTIC FLAP IN THE ICE MACHINE. [CA] CLEAN THIS PART MORE OFTEN.

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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

FOUND A BOWL BEING USED TO SCOOP THE CUT ONION. [CA] USE FOOD GRADE WASHABLE SCOOP WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.

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 in good condition, safe, unadulterated

Inspector’s notes

10 LBS OF COOKED SHRIMP THAT WAS BEING RINSED AT THE 3 COMPARTMENT SINK TOUCHED THE DIRTY WATER OF A DIRTY POT. [CA] FOOD SHALL NOT BE CONTAMINATED WITH DIRTY WATER FROM DIRTY DISHES. USE THE FOOD PREPARATION SINK TO DRAIN FOOD OR TO PREPARE FOOD. SEE VC&D

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

Proper hot and cold holding temperatures

Inspector’s notes

FOUND THE CUT TOMATO AT THE SERVICE REFRIGERATOR NEXT TO THE REACH IN FREEZER AT 60F. [CA] KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE CUT TOMATO WAS CUT AT 11 AM. SEE VC&D. THE CUT TOMATO MAY BE PLACED IN ICE TEMPORARILY UNTIL THE REFRIGERATOR IS FIXED.

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

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

MISSING THE HAND WASH SIGN AT THE HAND WASH SINK IN THE RESTROOM. [CA] PROVIDE A HAND WASH SIGN.

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

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

THE SERVICE REFRIGERATOR NEAR THE REACH IN FREEZER IS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $282 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.

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 storage: food storage containers identified

Inspector’s notes

Working containers of white powered food is missing a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

In plain English

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

Official wording

Nonfood contact surfaces clean

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

Approved thawing methods used; frozen food

Inspector’s notes

Observed raw fish thawing submerged in non running water at food prep sink. [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] fish was relocated to the refrigeration unit.

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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of dust and debris observed on floor in small room by kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.

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

Cooked shrimp is 44F and 45F inside the 4 door unit; per employee unit is frequently being opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Specialist directed staff to create an ice bath for the shrimp.

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

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

Observed raw fish in vacuum packaging at 32F in food prep sink. [CA] Remove fish from vacuum packaging or vent packaging when thawing to prevent bacteria growth. [COS] employee opened packaging and relocated fish to refrigeration unit.

In plain English

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

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Slimy yellow/brown organic growth observed in ice machine interior panel; no contamination of ice observed. [CA] wash, rinse and sanitize ice machine; discard all ice during cleaning process. follow manufactures cleaning instructions.

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.