minorCode 6-403.11 / 6-305.11 Employee food on wares shelfFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 / 6-305.11 Employee food on wares shelf; phone on shelf over prep area. Keep personal items away from food; equipment and prep areas.
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.
4-901.11(A) Observed multiple clean inverted steel food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
5-205.11 (A) Sanitizer bucket in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Bucket removed.
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.
3-304.12 (B) Scoop in shrimp in drawre cooler laying in product. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
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.
notedCode 2-301.14 When to Wash (P) Employee with gloved hands observed using tongs to place raw chicken onto the grillHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee with gloved hands observed using tongs to place raw chicken onto the grill; but the handles of the utensil were stored directly on top of raw chicken; therefore gloved hands were soiled. Employee then proceeded to handle tortillas and place them onto the grill to be heated for service. Employees were also observed wiping soiled gloves onto towels that are stored in the front of their apron rather than changing gloves when they become soiled. Wash hands after handling soiled equipment or utensils; during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. Also wash hands when switching between working with raw food and working with Ready to Eat Food. Corrected During Inspection - Discuss storing tongs in a better manner that prevents them from being submerged into raw animal foods to prevent this from occurring as well as ensuring employees are not wiping hands on towels. PIC created solution for tongs by placing stainless steel insert pans that will store tongs which will eliminate handles from contacting raw food product. PIC also discussed the importance of handwashing and gloves changes to avoid hands or gloves being wiped onto dry 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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Make unit directly behind stove is registering between 43-55 F. Temperature control for safety foods such as lettuce; cheese; sour cream; tomatoes; pico de gallo; chicken wings; chicken tenders; cooked peppers; corn dogs; guacamole with tomatoes observed inside unit. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC immediately discarded items that have been inside unit more than 4 hours and removed other items and placed them inside walk in freezer to rapidly cool. In the meantime; unit temperature was adjusted to achieve 41 F or less prior to placing items back into unit. Upon inspectors departure all items were well below 41 F and have remained inside walk in freezer and cooler and will continue to until make unit is maintaining 41 F or less. Unit did not have any TCS foods inside at end of inspection and temperature was adjusted to a colder setting.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; Fly strips observed above three compartment sink and above clean equipment storage areas. Insect control devices shall not be installed over food prep areas or around exposed food; clean equipment; utensils; etc.
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.
3-501.14; Priority; Chicken broth (49 F); salsa verde (48 F); and shredded chicken (51-60 F); cooked and cooled from yesterday; observed in walk in cooler. Cooling shall be accomplished by cooling the food from 135 F to 70 F within the first two hours and down to 41 F within a total of 6 hours. These products did not cool down to 41 F within 6 hours. Corrected During Inspection - PIC voluntarily discarded these items. Inspector suggested utilizing ice baths and ice wands to facilitate the cooling process on these items or separating them into smaller portions.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Chlorine sanitzier spray bottle observed that exceeds 200 ppm. Chemical sanitizers applied to food contact surfaces shall meet the appropriate concentration requirements (chlorine 50-200ppm). Corrected During Inspection - PIC immediately removed this product and remade the solution to meet 100ppm.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Shredded chicken; chicken broth; and salsa verde inside the walk in cooler were cooked and cooled from yesterday and cooled in large; deep containers; some of which were stacked on top of one another with tightly fitting lids on top. Diced tomatoes observed in the beginning stages of cooling in a large; deep container with tight fitting lid on top. Cooling shall be accomplished by loosely covering or uncovering the product to provided maximum heat transfer through container walls. Corrected During Inspection - PIC voluntarily discarded these items. Inspector suggested utilizing ice baths and ice wands to facilitate the cooling process on these items or separating them into smaller portions. PIC removed diced tomatoes and trasnferred them into a smaller container with lid off to rapidly cool product.
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.