La Primita Fruteria Y Neveria

Official wording

Permits available

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

Hot and cold water available

Inspector’s notes

FOUND THE HOT WATER AT 61F AT ALL HAND WASH SINKS. [CA] PROVIDE HOT WATER AT 120F AT THE 3 COMPARTMENT SINK, 120F AT THE FOOD PREP SINK AND 100F AT THE HAND WASH SINK.

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

REPEAT VIOLATION: MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE.

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

Permits available

Inspector’s notes

THE PERMIT HAS EXPIRED. [CA] IN ORDER TO OBTAIN A PERMIT, THE PERMIT FEE AND LATE FEE MUST BE PROVIDED.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

MISSING PAPER TOWELS AT THE WALL DISPENSER IN THE RESTROOM. [CA] PROVIDE PAPER TOWELS.

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

Adequate handwash facilities supplied, accessible

Inspector’s notes

FOUND NO SOAP AND NO PAPER TOWELS AT THE HAND WASH SINKS IN THE FOOD PREPARATION AREA AND THE NO PAPER TOWELS IN THE RESTROOM. [CA] PROVIDE PAPER TOWELS AND SOAP. COS

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

FOUND THE YOGURT, THE MILK AND THE EGGS AT 49F STORED IN THE REACH IN REFRIGERATOR FOR OVER 4 HRS. [CA] KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: SEE VC&D.

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

THE FACILITY DOES NOT HAVE ANY SANITIZER. [CA] PROVIDE SANITIZER FOR WARE WASHING. COS CHLORINE WAS PURCHASED.

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 REACH IN REFRIGERATOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] ENSURE THAT THE REFRIGERATOR IS KEEPING THE POTENTIALLY HAZARDOUS AT 41F OR BELOW.

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

Demonstration of knowledge; food safety certification

Inspector’s notes

MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S.

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.