Hola Arepa

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed cheese sauce at 75F about 1.5 hours after cooking in a covered container. Observed pork cooling on sheet trays closely stacked together. Ensure when cooling time/temperature controlled for safety (TCS) foods the foods are uncovered, and unstacked to ensure air circulation around the food. Once food is cooled then containers can be closed and portions can be put into large containers. At time of inspection PIC moved the cheese sauce to a sheet tray and left it uncovered, PIC also placed pork so they were in every-other space on the speed rack to ensure proper cooling.

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

Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Inspector’s notes

Observed containers were being stacked together once sanitized. Ensure when sanitizing food-contact surfaces, they are allowed to air-dry before nesting together.

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

Keep the physical facilities in good repair.

Inspector’s notes

Observed broken tiles in walk-in, and in dish room, grout is low in kitchen area. Ensure floors, walls, and ceilings are smooth and easily cleanable.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed cheese sauce cooling in walk-in was over two inches thick and was in a covered container. Ensure when cooling foods, an effective cooling method is used. At time of inspection PIC moved the cheese sauce to a sheet tray so it was thin and left it uncovered.

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

Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

Inspector’s notes

Observed windows and doors are left open to outside patio. Ensure the outer openings are protected against the entry of pests like flies.

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

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s notes

Observed 5-10 flies in the facility, and a dead fly in the walk-in cooler. Ensure approved pest control is used, or outer openings are protected against the entry of pests.

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

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Observed dish machine at bar tested at 0PPM chlorine sanitizing solution. Ensure the chemical sanitizer is testing at 50PPM-200PPM for chlorine sanitizer. PIC instructed the staff to use the back dish machine until the bar dish machine is repaired. Kitchen dish machine testing at 200PPm Quat.

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

Keep the physical facilities in good 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

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

Observed several containers of food with expired date marks. Pickled onion and carrots dated 8/19, two containers of Escabeche dated 8/14, and 7/27. Ensure ready-to-eat, time/temperature controlled for safety foods, which are made on site are discarded 7 days after being made (day one). PIC discarded at time of inspection.

In plain English

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

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed beans cooling with one melted ice wand in walk-in cooler at 97F one hour after being made, beans were above 6 inches thick. Observed container of queso covered and over six inches thick being cooled at 87F two hours after cooling began. Ensure effective cooling methods are being used when cooling time/temperature controlled for safety foods. PIC moved the beans and queso to two inch sheet pans and cooled on rack.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed dish machine at the bar was not sanitizing dishes properly. Ensure all equipment is maintained 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

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Observed rice in 6inch deep third pans at 50F cooked and cooled from the night before. Ensure food is cooled from 135F-70F in two hours and then 70F-41F in four hours, in a total of six hours. At time of inspection PIC discarded the food.

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

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Observed dish machine in kitchen was tested at 0ppm. Ensure sanitizing solution in the dish machine is at the proper concentration to prevent pathogen growth on food contact surfaces. At time of inspection PIC stated they will use the three compartment sink for sanitizing food contact surfaces until dish machine is repaired.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed rice 6-inches thick in third pans in 2-door reach in cooler cooling from the night before. Ensure an effective cooling method is used to cool time/temperature controlled for safety (TCS) foods. Rice was discarded at time of inspection. Discussed proper cooling methods, observed proper cooling methods taking place in walk-in cooler. Discussed obtaining more ice wands so they can be changed out often.

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

Keep the physical facilities in good repair.

Inspector’s notes

Observed many cracked tiles at dish machine. Ensure the physical facilities are kept in good repair and easily cleanable.

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.