Zaida's Kitchen

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee washed gloved hands in hand sink and failed to remove gloves prior to hand washing. [CA] Employees shall remove gloves from hands, then wash hands with soap and water and dry prior to putting on new gloves. [COS] Employee was instructed to removed/discard gloves and wash hands.

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 reheating procedures for hot holding

Inspector’s notes

Observed under counter warmer set at 162F and 1 container of carnitas noted in warmer and was placed in the unit 30 minutes prior. Per employee, food is removed from refrigerator then reheated in warmer. [CA] Set under counter warmer to 165F. Food shall be reheated to 165F within 2 hours and hot held 135F and below. Food can also be reheated on stove, oven or microwave. Measure internal food temperature with a stem probe thermometer. [COS] Food was reheated in oven in the back kitchen.

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

Lack of thermometer in walk in cooler. [CA] Provide a 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

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

Inspector’s notes

Measured under counter warmer at front service area between 135-145F. Unit was turned on 1030a and after one hour temperature did not increase passed 145F. [CA] Repair unit and provide a portable oven thermometer inside the unit to verify correct temperature. A stem probe thermometer was place in unit temporarily.

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

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

Wiping cloths: properly used, stored

Inspector’s notes

Observed wiping cloth on counter at front service area. Store wiping cloth in sanitizer buckets at 200 ppm quat. ammonia between uses.

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 reheating procedures for hot 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.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee clean the sink with gloves and did not remove gloves/ wash hands when she moved on to another task. [CA] When hands have been contaminated , gloves shall be removed and hands shall be washed. [COS] Employee was instructed to remove gloves and wash hands.

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

Hand sink had beans, a container and wiping cloth inside the sink. [CA] This sink is for hand washing only. Keep sink unobstructed at all times. [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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observe linen used to cover the masa. [CA] Use an approved cover for the masa- (i.e plastic wrap).

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.