Metro Balderas #3

Official wording

Thermometers provided, accurate

Inspector’s notes

Refrigeration units at cookline and at front lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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

Demonstration of knowledge; food safety certification

Inspector’s notes

Manger Food Safety Certificate not available upon request. [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

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

Inspector’s notes

MEasured ambient temperature inside prep refrigerator (cookline) at 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F 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

Food separated and protected

Inspector’s notes

In prep refrigerator at cookline : raw eggs stored directly above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

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

Chlorine at the 3-comp sink measured at 50 ppm during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]

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

PHFs measured at improper holding temperatures Major: held next to stove top <2h: cooked onions (99F), cooked peppers (110F) held in prep refrigerator <2h : prepackaged containers of red and green salsa (53F-55F) Minor: held in prep refrigerator at cookline <4h between 44F- 46F: cheese, cactus, chicken, shrimp, ham, hot dogs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFS will be discarded within 4 hours of removal from temperature control.

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

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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Salsa and chicken containers has small bowl for scooping food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Ice scoop was left flat in the ice machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

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

Wiping cloths: properly used, stored

Inspector’s notes

Dirty wiping cloths were left on a prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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

Prep cooler behind the counter with salsa was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Repair/fix the prep cooler with salsa it can measured 41F and 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

Food storage: food storage containers identified

Inspector’s notes

Boxes of meat was left on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Food prep table near the walk in unit has an ambient temperature of 44F and some food items were also measured 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Only keep non PHF in the prep cooler near the walk in unit. Container of beef and bacon next to flat grill was measured 130F - 125F. It was cooked one hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be kept hot holding on a grill or discarded after 4 hours.

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

Hot and cold water available

Inspector’s notes

Handwashing facility at employee restroom was measured 87F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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

Proper hot and cold holding temperatures

Inspector’s notes

REPEAT VIOLATION: FOOD PREP COOLER WITH MEAT IS MEASURED 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Only keep small portions in that prep cooler until it is fixed. CHICKEN PASTERO AND BASCON WERE MEASURED BELOW 130F. [CA] Hot holding temperature for PHF shall measure at 135F and 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.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Both walk in coolers have carton of meat and buckets of meat on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Food prep table with meat options is at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F 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.

Official wording

Thermometers provided, accurate

Inspector’s notes

Food prep tables lack monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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

Food storage: food storage containers identified

Inspector’s notes

Multiple meat boxes were on floor inside the walk in freezer and vegetable crates on floor inside the walk in refrigeration. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Obtain more shelving inside ethe walk in units.

In plain English

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