Eureka!

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Housemade burger sauce measured to be 43F in squeeze bottle. Ice bath observed near by. Per employee they had forgot to return bottle to ice bath. [CA] Maintain temperature at 41F and below for cold holding. [COS] Sauce was placed into ice bath.

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

Food contact surfaces clean, sanitized

Inspector’s notes

Under the counter bar dishwasher measured to have 10ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Dishes shall be washed manually or bring to back to upright dishwasher.

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

Tongs observed to be stored on splash guard for handwash sink at end of cookline. [CA] Store utensils and other food equipment away from sources of contamination such as handwash sink. [COS] Tongs were moved

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

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

Inspector’s notes

Door sweep under back door observed to be fraying and gap under door observed. [CA] Repair door sweep and ensure no gaps 1/4 inch are present.

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

Proper cooling methods

Inspector’s notes

Grilled pineapples observed to be at room temperature and measured to be 85F. Per employee pineapples were grilled 1.5 hours prior. Pineapples were stacked in a small metal container. [CA] Cool grill pineapples in smaller layer on sheet tray and keep inside walk in cooler to effectively cool down. Facility has 2 hours to cool PHFs from 135F to 70F then 4 hours to cool form 70F to 41F [COS]Grilled pineapples were placed on a wide sheet tray and and placed into walk in cooler to cool.

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

Proper hot and cold holding temperatures

Inspector’s notes

1) Prep cooler across from fryers measured to have: -Cut diced tomatoes at 47F -Ranch at 48F -Feta cheese at 47F -Shredded cheese at 45F -Corn salsa at 47F -Beans at 48F Reach in portion of cooler measured to have PHFs under 41F (see measured observations). Prep coolers were stocked at 10:30AM about 3 hours prior. 2) under the counter cooler at bar with slidding door measured to have: -Grapefruit juice at 43F -House made juice at 44F -Ambient temperature of 45F Door to unit observed to be frequently left open when not in use. 3) House made strawberry lemonade and passionfruit lemonade containers observed to be delivered to the bar and left out of counter for at least 40 minutes during inspection. Lemonades measured to be 43F and 43F. [CA] Keep PHFs at 41F and below for cold holding. Keep cooler door closed to effectively keep ambient temperature cold and ensure juices are put away into cooler as soon as possible when delivered. [COS] 1) Prep cooler at cookline was turned over and new food was placed into prep cooler insert with ice to keep PHFs cold until unit can be repaired. 2) Bar cooler was closed. 3) Lemonades were placed into cooler.

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

Demonstration of knowledge; food safety certification

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

Proper hot and cold holding temperatures

Inspector’s notes

End of cookline prep cooler measured to have: -Cut tomatoes at 55F -Ranch at 53F -Cooked asparagus at 57F -Blue cheese at 57F -Shredded cheese at 55F -Halved cherry tomatoes at 51F Per chef, they are aware and a repair order has been ordered. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per employee cooler was stocked in the last hour for opening. Employee added ice bath to insert portion of cooler and all items under the counter reach in was moved to other prep cooler for holding.

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.