Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Operator did not have body fluid cleanup instructions. Establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- Provided physical copy for cleanup of bodily fluid incident. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Lettuce; pico de gallo; and ham not date marked. Discard the food requiring date labels once time/temperature window has expired; if it is not being labeled; or if the label is incorrect. CDI- PIC was able to confirm date of opening/prep as yesterday and labeled the foods.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Operator did not have body fluid cleanup instructions. CDI: Provided instructions for cleanup of bodily fluid incident. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Cooked jalapenos and onions sitting in metal prep bins not in the steamwell or on the flat top to hot hold. Onions observed at (98F) and cooked jalapenos observed at (123F) - Products had been cooked less than an hour. Discussed time control for use and/or hot holding on flatop/steamwell. Operator to use hot holding. CDI: Products were reheated to 198FFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked jalapenos and onions sitting in metal prep bins not in the steamwell or on the flat top to hot hold. Onions observed at (98F) and cooked jalapenos observed at (123F) - Products had been cooked less than an hour. Discussed time control for use and/or hot holding on flatop/steamwell. Operator to use hot holding. CDI: Products were reheated to 198F; 196F on flat top within 2 hour requirement and place in prep bins on the flat top for hot holding. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P
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.
notedCode Observation: The cooked vegetables (43F) and the meat taquitos (48F) in the reach in refrigerator were not holding 41F or below. Upon inspectionFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: The cooked vegetables (43F) and the meat taquitos (48F) in the reach in refrigerator were not holding 41F or below. Upon inspection; the reach in was observed holding an air temperature of 42F. Adjusted the refrigerator with staff during inspection; air tmeperature recoverred to 36F within 10 minutes. TCS products began to recover cold hold temperatures. (cooked vegetables 42F after 10 minutes). CDI: Adjusted refrigeration equipment and educated staff on controlling cold holding temepratures; having a back up thermometer for air checks periodically during operation. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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.
notedCode Observation: The chlorine sanitizer in the wiping cloth bucket observed at over 200ppm when checked. CDI: Bucket was poured to small amount and water added for dilution. Educated operator on setting up wiping cloth bucketsChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation: The chlorine sanitizer in the wiping cloth bucket observed at over 200ppm when checked. CDI: Bucket was poured to small amount and water added for dilution. Educated operator on setting up wiping cloth buckets; correct sanitizer levels for chlorine and limitations of test strips. Retested sanitizer at 100ppm. 7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P
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.
minorCode Observation: Staff were not wearing hair restraints upon entering inspection. Ensure that all staff performing food production tasks are wearing a frm of hair covering to prevent physical contamination of foodEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff were not wearing hair restraints upon entering inspection. Ensure that all staff performing food production tasks are wearing a frm of hair covering to prevent physical contamination of food; utensils; equipment; linen or single service. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
criticalCode Observation: The paint brush type utensils used for glazing of animal products does not meet the standard for corrosion resistantCleaning and sanitizing
Observation: The paint brush type utensils used for glazing of animal products does not meet the standard for corrosion resistant; cleanable. Discontinue sue of this utensl and replace with one that is corrosion resistant;cleanable. CDI: Utensil removed from use. 4-101.11 Characteristics - Materials for Construction and Repair (P) (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.
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.
Observation: The hot wtaer heater wa observed leaking at the tank and from water line connection. Maintian plumbing in good repair. 5-205.15 Maintain a plumbing system in good repair. (C) All plumbing parts and appurtenances must be kept in good repair.
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.