Joya Super Taqueria Inc

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

flying insects in food prep area [CA]maintain facility free of flying insects

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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

cooking paddle on floor [CA]properly store utensils 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

Hot and cold water available

Inspector’s notes

water heater turned off [CA]provide hot water above 120F at all time

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

Toxic substances properly identified, stored, used

Inspector’s notes

an unlabeled spray bottle [CA]clearly lable food containers to prevent contamination

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

Wiping cloths: properly used, stored

Inspector’s notes

wiping clothes on food contact surface [CA]maintain wiping clothes in bleach water

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

bacon and cut vegetable in prep table cooler at 47F [CA]maintain perishable food under 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

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

Inspector’s notes

rusted molding and loose faucet to food prep sink [CA]maintain food prep sink fixtures in good 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

No rodents, insects, birds, or animals

Inspector’s notes

flying insects in food prep area and doors open [CA]maintain facility free of flying insects

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

Time as a public health control; procedures & records

Inspector’s notes

pork on ice bath at 50F without timer or record logs. operator stated that each batch are used within 3-4 hrs [CA]properly monitor perishable food with timer when storing between 41-135F

In plain English

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

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

hot water from both handsinks dripping [CA]maintain handsink fixtures in good repair

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

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

loose toilet and empty paper towel dispenser in restroom [CA]secure loose toilet fixtures and refill empty dispensers

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

water dripping from one of two handsinks [CA]maintain handsink fixtures in good repair

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

Thermometers provided, accurate

Inspector’s notes

no probe thermometer [CA]obtain an accurate probe thermometer

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

No rodents, insects, birds, or animals

Inspector’s notes

flying insects in food prep area and doors open [CA]keep doors closed to prevent pest entry and maintain facility free of flying insects

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 hot and cold holding temperatures

Inspector’s notes

milk and pork in prep table cooler at 46F [CA]maintain perishable food under 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

Wiping cloths: properly used, stored

Inspector’s notes

several wiping clothes on cutting board [CA]maintain wiping clothes in bleach water when not in use

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

frozen menudo defrosting in statioinary water in food prep sink [CA]properly defrost frozen meat under cold running water

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

1. Observed a stock pot burner outside of the area of the exhaust hood in the kitchen. [Corrective Action] There shall be a 6 inches overhang of the exhaust hood over the cooking equipments. 2. Observed lighting in the walk-in cooler broken. [Corrective Action] Repair the lighting in the walk-in cooler.

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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Red epoxy flooring in the kitchen observed deteriorated. [Corrective Action] Maintain floors in good condition.

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

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 cooling methods

Inspector’s notes

Container of broth and beans were measured at 45 degrees Fahrenheit in the walk-in cooler. Foods were observed in large containers. [Corrective Action] Cool foods in smaller containers. Put containers in an ice bath if necessary.

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 handwash facilities supplied, accessible

Inspector’s notes

Lack of wall mounted soap dispenser at the handwash sink in the kitchen area. Dishwashing soap was available nearby. [Corrective Action] Install a wall mounted soap dispenser at the handwash sink.

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

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

Inspector’s notes

Observed two of the doors for the merchandiser/walk-in cooler not closing properly. [Corrective Action] Ensure the door are able to close properly.

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.