notedCode 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a pan of lime blocking the handsink. Corrected during the inspection (CDI) - the lime pan was restored to the prep tableHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a pan of lime blocking the handsink. Corrected during the inspection (CDI) - the lime pan was restored to the prep table; unblocking the handsink.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw animal-origin protein shall be stored under ready-to-eat (RTE) food. - Standing cooler: a carton of raw eggs stored on a shelf above a shelf that stored cooked chicken and cooked beef. CDI- the raw eggs were restored to the bottom shelf. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed 1 working container of salt with no label. CDI - label provided.
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.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Observed a pan of lime stored adjacent to; right next to; and below the hand sink. CDI - see line 10
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.
3-304.12 (B) In-use utensils for food that is not time/temperature control for safety (TCS) food must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed 3 cups with no handles inside a bucket of salt. Discussed the matter with the person in charge (PIC).
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw animal-origin protein shall be stored under ready-to-eat (RTE) food. - Standing cooler: a carton of raw eggs stored on a shelf above deli ham and cooked beef. Corrected during inspection (CDI); the raw eggs were restored to the bottom shelf.ottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-602.12 Other Forms of Information (C). (B) Food establishment or manufacturers' dating information on foods may not be concealed or altered. 3-601.11 Standards of Identity (C)3-601.11 Standards of Identity. Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition. Grab-and-go food items that are self-serviced by customers must be labeled with the product nameFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-602.12 Other Forms of Information (C). (B) Food establishment or manufacturers' dating information on foods may not be concealed or altered. 3-601.11 Standards of Identity (C)3-601.11 Standards of Identity. Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition. Grab-and-go food items that are self-serviced by customers must be labeled with the product name; ingredient list (in descending order by weight); net quantity; the business name/address; and any major food allergens. - Observed chips (supplied by their other approved facility) in a grab-and-go pack with no corrected label. Discussed the matter with the person in charge (PIC)
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed sanitizer test strip with incomplete kit (no color scale to compare the color code when the concentration is different). CDI - PIC provided the complete test kit from the other storage.
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.
5-501.17 Toilet Room Receptacle; Covered (C). Provide a covered waste bin in female restrooms. - Female restroom receptacle with no cover. Discussed the matter with PIC.
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.
3-201.11(C); Priority Foundation; Multiple prepared foods (salsas; pickled carrots/onions..) pre-packaged for sale are lacking labeling. Bags of baked goods for sale also lacking labeling. When asked; PIC stated the prepared foods were made here; and the baked goods came from another facility. PACKAGED FOOD shall be labeled as specified in LAW; including 21 CFR 101 FOOD Labeling; 9 CFR 317 Labeling; Marking Devices; and Containers; and 9 CFR 381 Subpart N Labeling and Containers; and as specified under §§ 3-202.17 and 3-202.18. Packaged food shall be labeled as specified in Law (ex.- Identify food name; specific ingredients; manufacturer name and address; nutrition information; use by date; labeling in English). VR-VERIFICATION REQUIRED. Start adding labeling to these products as required. Text picture of the new labels in use to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
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.
4-601.11(A); Priority Foundation; A few pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during inspection.
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.
3-501.16(A)(1); Priority; Hot-Holding: Chicken hot-holding at too low a temperature; measured at 129F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product reheated to at least 165F corrective.
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.
4-302.12; Priority Violation; Dialtop thick stem food probe thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Educated PIC on requirement. Obtain a thin probe digital thermometer prior to your next sanitation inspection.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few live roaches observed in side hall and back room storage areas; near back door access shared with neighbor restaurant Chilango's. A lot of small roach or mouse droppings all along the side storage room wall bumpers. No wall holes to indicate mice; likely from the roaches. PIC states they have pest control service; but the neighbor restaurant does not. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Try to get neighbor's on board with everyone having pest treatment at same time for increased effectiveness.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-304.13; Core; Damp cloth towel draped over large container of masa dough. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Single-use disposable wax paper may be used. CDI- Towel replaced with sheet of waxed paper during inspection.
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.
4-501.11; Core; Tortilla making machine has small tear in the belt. Two hot foods lids handles are missing. Mens restroom toilet is broken; with out-of-order sign on restroom. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the torn belt and lid handles. Repair the toilet.
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.
6-501.12; Core; Residue accumulation along floors under and around equipment; and along walls; especially in side storage room. A lot of small roach or mouse droppings all along the side storage room wall bumpers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. 6-501.11; Core; Grout between floor tiles worn down near handwashing sink with pooled water and debris. Floor tile damage near the kitchen handwashing sink; and tile damage around the service sink coving. Wall tiles missing with open hole at the service sink around the spigot handles; that can allow easy entry of water and pests into the walls. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable. Repair/replace the tiles. 6-501.11; Core; Aroud the food prep sinks; the caulk is starting to pull apart and has black microbial growth. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. 6-501.16; Core; Mop sitting in emptied bucket at service sink; not hung to dry. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. 6-501.114; Core; Piece of food-prep equipment stored in side hall; no longer needed or used; which can create pest harborage. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove the no-longer-used items.
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.
6-302.11; Priority Foundation; Toilet paper was not available in the restroom. Supply toilet tissue at each toilet. CDI- toilet paper provided.
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.
6-301.11; Priority foundation; Hand soap was not available in the restroom. Provide soap for handwashing at each handsink. CDI- soap was provided.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Several pans of food items cooling from this morning were tightly covered in foil and holding between 49-68F. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. .
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.
3-501.14; Priority; Rice cooked yesterday afternoon was holding between 49-52F in the reach-in cooler. TCS foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding rice.
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.
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; Containers of menudo (beef stomach); and a few containers of pork were holding above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less. CDI- by properly cooling foods.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; [Repeat] Cooked rice did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods; use shallow containers (2-4 inch food depth); separate rice into smaller portions; use ice-water bath with frequent stirring; and/or loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by voluntarily discarding foods at incorrect 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.
5-203.14; Priority; [Repeat] Hose without backflow preventer was attached to y-hose at mop sink faucet; and hose was laying at bottom of mop sink....The plumbing system must be protected from backflow of a solid; liquid or gas contaminant at each point of use on food service equipment or on a hose bib...CDI by removing hose from y-hose.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during most of the inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
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.
3-501.14; Priority - In reach-in refrigerator; cooked pork carnitas and borrego (lamb) with dates from yesterday or longer had temperature of 42-46F. NOTE: Other foods in same refrigerator were as low as 37F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding meat at incorrect 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.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding or properly cooling foods.
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.
3-501.18; Priority - Jalapeno verde salsa (in many small ramekin containers) had date of 1/9--more than 7 days ago...Ready-to-eat (RTE) TCS* foods kept at 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding salsa.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Large container of blue soap had no label...Working containers of chemicals; soaps and sanitizers shall be labeled with common name of materials inside...CDI by labeling soap.
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 - Cooked pork carnitas did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods; use shallow containers (2-4 inch food depth); cut/separate meats into smaller pieces; use ice-water bath with frequent stirring; and/or loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by voluntarily discarding foods at incorrect 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Back door to establishment had no self-closing device...Food establishment outer openings shall be protected from entry of insects and rodents by solid; self-closing and tight-fitting doors...Provide self-closing device for exterior door.
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.
4-501.11; Core - Some storage shelves were peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved ones.
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.
5-203.14; Priority - Hose without backflow preventer was attached to y-hose at mop sink faucet; and hose was laying at bottom of mop sink....The plumbing system must be protected from backflow of a solid; liquid or gas contaminant at each point of use on food service equipment or on a hose bib...CDI by removing hose from y-hose.
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.
5-501.113; Core - Top lids of trash and cardboard dumpsters were open (to be picked up tomorrow; according to PIC)...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
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.