Chilacates

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Containers of raw shrimp stored above prepped salsa. Store raw animal products below ready to eat foods.

In plain English

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

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Containers of pork and beans stored covered with plastic at 55F. Cool foods completely to 41F in metal containers prior to covering.

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

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No test strips for testing quats sanitizer. Provide correct test strips for sanitizing chemical.

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

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Containers of raw shrimp stored above prepped salsa. Store raw animal products below ready to eat foods.

In plain English

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

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Containers of pork and beans stored covered with plastic at 55F. Cool foods completely to 41F in metal containers prior to covering.

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

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No test strips for testing quats sanitizer. Provide correct test strips for sanitizing chemical.

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

PIC to provide active managerial control and train staff on violations noted on the inspection report ***PIC to post current Certificate of Inspection ****PIC to post current Site Clealiness Certificate

In plain English

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

Official wording

Cooling (P)

Inspector’s notes

Pineapple salsa 57F in line ready to be served. PIC removed products and placed in the 1 door refrigerator unit CFPM to train staff on monitor temperature. (COS)

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

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood vent sticker at the taco station observed expired 9.24.25 Provide updated hood sticker after cleaning from a licensed hood cleaning company

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

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Quatz sanitizer at 3 bay sink and buckets observed reading over 500ppm . Use to read according to law.

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

PIC to provide active managerial control and train staff on violations noted on the inspection report ***PIC to post current Certificate of Inspection ****PIC to post current Site Clealiness Certificate

In plain English

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

Official wording

Cooling (P)

Inspector’s notes

Pineapple salsa 57F in line ready to be served. PIC removed products and placed in the 1 door refrigerator unit CFPM to train staff on monitor temperature. (COS)

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

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood vent sticker at the taco station observed expired 9.24.25 Provide updated hood sticker after cleaning from a licensed hood cleaning company

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

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Quatz sanitizer at 3 bay sink and buckets observed reading over 500ppm . Use to read according to law.

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

CFPM to train staff on P's and PF's violations noted on the inspection report

In plain English

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

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw shelled eggs observed stored above RTE salsa verde. Discontinue and stored separate

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Portion cups and paper cups observed stored inside bulk bins as a dispenser. Discontinue provide handled utensilts to prevent contamination by hands

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

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Employee beverages observed stored with RTE foods and prepped foods. Discontinue

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Cooling (P)

Inspector’s notes

Raw seasoned shrimp 54F guacamole 45F-47F pico de gallo 51F in line ready to be served. PIC removed products and placed in the 1 door refrigerator unit CFPM to train staff on monitor temperature.

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

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked beans 51F raw birria 49F stored in the refrigerator. PIC removed and placed in the walk in unit.

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Grilled chicken 122F ready to be served. PIC voluntarily discard the products. CFPM to train staff on monitor temperature

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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Refrigerator unit and hot holding upright unit observed without a conspicious thermometer. Provide and keep visible

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Multiple refrigeration unit observed with internal thermometer reading 50F. Repair to read 41F 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

System Maintained in Good Repair (C)

Inspector’s notes

Front of the house main handsink observed not dispensing hot water. Repair

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

Mechanical-Ventilation (C)

Inspector’s notes

Facility observed extremely hot. Provide adequate ventilation

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

Conditions of Use (P)

Inspector’s notes

Multiple cans of Raid spray observed stored in the kitchen and multiple places within the establishment. Discontinue

In plain English

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

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

CFPM to train staff on P's and PF's violations noted on the inspection report

In plain English

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

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw shelled eggs observed stored above RTE salsa verde. Discontinue and stored separate

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Portion cups and paper cups observed stored inside bulk bins as a dispenser. Discontinue provide handled utensilts to prevent contamination by hands

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

Miscellaneous Sources of Contamination (C)

Inspector’s notes

Employee beverages observed stored with RTE foods and prepped foods. Discontinue

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Cooling (P)

Inspector’s notes

Raw seasoned shrimp 54F guacamole 45F-47F pico de gallo 51F in line ready to be served. PIC removed products and placed in the 1 door refrigerator unit CFPM to train staff on monitor temperature.

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

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Cooked beans 51F raw birria 49F stored in the refrigerator. PIC removed and placed in the walk in unit.

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Grilled chicken 122F ready to be served. PIC voluntarily discard the products. CFPM to train staff on monitor temperature

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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Refrigerator unit and hot holding upright unit observed without a conspicious thermometer. Provide and keep visible

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Multiple refrigeration unit observed with internal thermometer reading 50F. Repair to read 41F 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

System Maintained in Good Repair (C)

Inspector’s notes

Front of the house main handsink observed not dispensing hot water. Repair

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

Mechanical-Ventilation (C)

Inspector’s notes

Facility observed extremely hot. Provide adequate ventilation

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

Conditions of Use (P)

Inspector’s notes

Multiple cans of Raid spray observed stored in the kitchen and multiple places within the establishment. Discontinue

In plain English

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

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

At the time of inspection the staff on site were unable to answer question pertaining to temperature control . Reviewed at the time of inspection. CFPM to train staff on procedures.

In plain English

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

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

No PIC at the start of the inspection per cashier. Designate a PIC who's knowlegeable and present at all ours of operation.

In plain English

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

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed containers of RTE foods stored in the refrigeration unit without cover. Provide and maintain.

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Single use plastic containers being used to dispense out of bulk food bins and portion cup stored in the chopped onion (use proper utensil). Discontinue and use handled scoop to prevent contamination by hand.

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Hot holding : pork chile verde 113F Chicken tinga 109F birria 109F . All products were discard by chef and PIC. PIC to review hot holding and train staff.

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Several containers of prep foods observed without date marking. Provide made/discard date to all containers of prep foods stored in the refrigeration unit. Per PIC all foods were prep ealier today 3.14.25

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 Labels (Pf)

Inspector’s notes

Dessert containers stored in the refrigeration unit for self serve observed without label. Provide

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Front of the house handsink observed without hand cleanser. Provide and maintain. Corrected on site

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

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

At the time of inspection the staff on site were unable to answer question pertaining to temperature control . Reviewed at the time of inspection. CFPM to train staff on procedures.

In plain English

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

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

No PIC at the start of the inspection per cashier. Designate a PIC who's knowlegeable and present at all ours of operation.

In plain English

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

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed containers of RTE foods stored in the refrigeration unit without cover. Provide and maintain.

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Single use plastic containers being used to dispense out of bulk food bins and portion cup stored in the chopped onion (use proper utensil). Discontinue and use handled scoop to prevent contamination by hand.

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

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Hot holding : pork chile verde 113F Chicken tinga 109F birria 109F . All products were discard by chef and PIC. PIC to review hot holding and train staff.

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

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Several containers of prep foods observed without date marking. Provide made/discard date to all containers of prep foods stored in the refrigeration unit. Per PIC all foods were prep ealier today 3.14.25

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 Labels (Pf)

Inspector’s notes

Dessert containers stored in the refrigeration unit for self serve observed without label. Provide

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Front of the house handsink observed without hand cleanser. Provide and maintain. Corrected on site

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

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Observed eggs stored in the refrigeration unit above pre cooked foods. Discontinue. Corrected on site by PIC

In plain English

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

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed multiples small flies in the kitchen area observed cat food down in the basement area. Provide crurrent IPM report from a licensed exterminator.

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

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Multiple containers of food observed stored in the refrigerator without cover. Provide. Corrected on site by PIC

In plain English

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

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiples squeeze bottles observed without lables. Provide lables.

In plain English

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

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Door leading to the shared basement observed with large gap at the top. Repair

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

Closing Toilet Room Doors (C)

Inspector’s notes

Restroom door observed not self closing. Repair

In plain English

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

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Multiple containers of food observed stored in the refrigerator without cover. Provide. Corrected on site by PIC

In plain English

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

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Observed eggs stored in the refrigeration unit above pre cooked foods. Discontinue. Corrected on site by PIC

In plain English

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

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiples squeeze bottles observed without lables. Provide lables.

In plain English

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

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Door leading to the shared basement observed with large gap at the top. Repair

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

Closing Toilet Room Doors (C)

Inspector’s notes

Restroom door observed not self closing. Repair

In plain English

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

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed multiples small flies in the kitchen area observed cat food down in the basement area. Provide crurrent IPM report from a licensed exterminator.

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

Clean Condition-Outer Clothing (C)

Inspector’s notes

Change soiled aprons on employees once they are compromised with food soils

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

Effectiveness-Hair Restraints (C)

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up at all stations as discussed - raw food preperation as well as the ready to eat foods section

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

No consumer advisory for beef on the menu for tacos and burrito's offered under cooked - correct

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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean inside and outside of all refrigeration / freezer units - exterior of all cooking equipmenmt - underneath table tops and exteruor of bulk foofd containers from all visible food spills

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

Handwashing Signage (C)

Inspector’s notes

Hand washin g only signs shall be placed by every designated hand 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

Controlling Pests (Pf)

Inspector’s notes

Rodent activity outside by the trash area - maintain clean at all times of operation

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

No designated manager on site - ensure this person has current food safety / allergen awareness certificates as discussed

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Discontinue using plastic cups to dispoense foods and use commercial grade scoops with handles [ flour - masa- sugar - salt ]

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

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean vents in the hood above ther fryolators

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

Drain boards (C)

Inspector’s notes

Enlarge the drain board location

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

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Replace missing chlorine test strips

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

Cooking and Baking Equipment (C)

Inspector’s notes

Large mixing bowls in floor mixer shall be cleaned on a more frequent basis

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 Air Drying Location (C)

Inspector’s notes

Discontinue discarding wiping cloths all over equipment and table tops inside the kitchen

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Designated hand sink in the corner of the prep area is completely blocked - keep clear during hours of operatiion

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

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Clean floors throughout the kitchen from all visible soils

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

In use knife observed stored between equipment portion cup stored in the pineapple salsa (use proper utensil). Discontinue.

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-Preventing Contamination from the Premises (C)

Inspector’s notes

Multiple buckets of food observed stored on the floor inside the walkin unit. Discontinue

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Observed yellow sponge being used to clean food dishes. Discontinue.

In plain English

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

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handsink observed blocked by trash can. Discontinue. Corrected on site by PIC.

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

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment and review responsibilities for company illness procedures. Certified Manager must retrain all staff.

In plain English

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

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple squeeze bottles observed not labled. Label if removed from original pacakge.

In plain English

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

Official wording

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Inspector’s notes

Exterior of all refrigeration unit observed soiled with hand print from dry food chest freezer basment area observed with heavy ice build up. Clean and sanitize to remove.

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

Hand Drying Provision (Pf)

Inspector’s notes

Observed no paper towel at the kitchen hand sink. Provide.

In plain English

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

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment and review responsibilities for company illness procedures. Certified Manager must retrain all staff.

In plain English

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

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple squeeze bottles observed not labled. Label if removed from original pacakge.

In plain English

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

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Multiple buckets of food observed stored on the floor inside the walkin unit. Discontinue

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Observed yellow sponge being used to clean food dishes. Discontinue.

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

In use knife observed stored between equipment portion cup stored in the pineapple salsa (use proper utensil). Discontinue.

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 Food-Contact Surfaces and Utensils-Frequency (P)

Inspector’s notes

Exterior of all refrigeration unit observed soiled with hand print from dry food chest freezer basment area observed with heavy ice build up. Clean and sanitize to remove.

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handsink observed blocked by trash can. Discontinue. Corrected on site by PIC.

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

Hand Drying Provision (Pf)

Inspector’s notes

Observed no paper towel at the kitchen hand sink. Provide.

In plain English

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

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No vomit kit available on site. Provide

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

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple squeeze bottles observed not labled. Label if removed from original pacakge.

In plain English

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

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Hot holding :Chicken tinga temp 128F Pork 112-134F all products were discard by chef and PIC. PIC to review 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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

In line refrigeration unit observed without a conspicuous thermometer. Provide and maintain.

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

Ventilation Hood Systems Drip Prevention (C)

Inspector’s notes

Hood sticker observed expired 12.22.23. Provide updated sticker.

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Door to the holding cabinet observed not closing properly. 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

Cutting Surfaces (C)

Inspector’s notes

Both cutting board in line observed heavily scored. Resurface or replace.

In plain English

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

Official wording

Backflow Prevention (P)

Inspector’s notes

Food prep sink without proper airgap. Provide a plumbers report variance request and procedures to state how an alternative safe prep.

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

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Stagnant water observed in the basement floor. Repair. Per CFPM when it rains water leaks inside the basment

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

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No vomit kit available on site. Provide

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

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple squeeze bottles observed not labled. Label if removed from original pacakge.

In plain English

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

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Hot holding :Chicken tinga temp 128F Pork 112-134F all products were discard by chef and PIC. PIC to review 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

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

In line refrigeration unit observed without a conspicuous thermometer. Provide and maintain.

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

Ventilation Hood Systems Drip Prevention (C)

Inspector’s notes

Hood sticker observed expired 12.22.23. Provide updated sticker.

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

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Door to the holding cabinet observed not closing properly. 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

Cutting Surfaces (C)

Inspector’s notes

Both cutting board in line observed heavily scored. Resurface or replace.

In plain English

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

Official wording

Backflow Prevention (P)

Inspector’s notes

Food prep sink without proper airgap. Provide a plumbers report variance request and procedures to state how an alternative safe prep.

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

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Stagnant water observed in the basement floor. Repair. Per CFPM when it rains water leaks inside the basment

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

Clean Condition-Outer Clothing (C)

Inspector’s notes

Change soiled aprons on employees once they are compromised with food soils

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

Effectiveness-Hair Restraints (C)

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

No designated manager on site - ensure this person has current food safety / allergen awareness certificates as discussed

In plain English

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

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Discontinue using plastic cups to dispoense foods and use commercial grade scoops with handles [ flour - masa- sugar - salt ]

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 Use Limitation (C)

Inspector’s notes

Set up at all stations as discussed - raw food preperation as well as the ready to eat foods section

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

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

No consumer advisory for beef on the menu for tacos and burrito's offered under cooked - correct

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

Ventilation Hood Systems Filters (C)

Inspector’s notes

Clean vents in the hood above ther fryolators

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

Drain boards (C)

Inspector’s notes

Enlarge the drain board location

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

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Replace missing chlorine test strips

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

Cooking and Baking Equipment (C)

Inspector’s notes

Large mixing bowls in floor mixer shall be cleaned on a more frequent basis

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

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean inside and outside of all refrigeration / freezer units - exterior of all cooking equipmenmt - underneath table tops and exteruor of bulk foofd containers from all visible food spills

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

Wiping Cloths Air Drying Location (C)

Inspector’s notes

Discontinue discarding wiping cloths all over equipment and table tops inside the kitchen

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

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Designated hand sink in the corner of the prep area is completely blocked - keep clear during hours of operatiion

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

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Clean floors throughout the kitchen from all visible soils

In plain English

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

Official wording

Handwashing Signage (C)

Inspector’s notes

Hand washin g only signs shall be placed by every designated hand 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

Controlling Pests (Pf)

Inspector’s notes

Rodent activity outside by the trash area - maintain clean at all times of operation

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.