notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Observed tomatoes skin on the blade of dicer. Dicer was used within a 4 hour period but was placed to the side and rinse off. CDI by placing dicer in warewashing sink to ensure it was properly cleaned prior to being used again.
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.
3-403.11 (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beans; and grilled corn in water reheating on a steam well. tmeperautre of steam well was not suffiecient enough to reheat to 165 within the remaining of the two hours. CDI by placing on stove top.
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.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Ensure that when sour cream is prepared into ramicans and placed inside the lowboy unit at front of house that a new date is placed on the bulk container. CDI by date marking bulk container with date of last fill.
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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Observed multiple trays of paper chip baskets and aluminum containers that were not stored inverted to prevented contamination.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. speed racks; shelving around dish area; dry good containers; and gaskets of cold and freezer units need cleaning
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Establishment did not have procedures. CDI by giving PIC a copy of the written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Observed cut melon for employee inside preparation unit on top shelf. CDI by discarding food items. Observed tray of employee items located on top of ice machine recommend placing tray on storage shelf away food items.
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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. Observed wiping cloth being stored on hand sink. CDI by removing wiping cloth.
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(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork being stored above open salsa container in walk in cooler. Observed raw beef being stored above shell eggsOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork being stored above open salsa container in walk in cooler. Observed raw beef being stored above shell eggs; fries; and produce in the walk in cooler CDI by rearranging such listed items to be in compliance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114 ; There was no measurable chlorine solution in the dish machine. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizing solutions must measure 50-200 ppm. Verification required in on 2/13/26 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed some food contact equipment in clean utensil and equipment rack that were not clean and had food debris on them such as metal pans and sauce bottles. Observed tomato dicer that had dried green leafy food debris on blade. CDI by placing in ware washing area.
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.
notedCode 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Observed container of hotdogs in preparation unit with a date that exceeded the 7 day holding period at 41 degrees. Observed container of sour creme and salsa in front lowboy with a date that exceeded 7 days (2/2/26). CDI by discarding food items. PIC informed me the employee who fills the contianers doesn't change the date on the container but yet refills with small to go cups from walk in.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed bag of dried peppers stored on top shelf above preparation table that was damaged and left open. CDI b placing bag of peppers in a new container.
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.
3-304.14; Core; Sanitizer in wiping cloth bucket less than 50ppm. wet wiping clothes shall be stored in Sanitizer containers with a concentration for chlorine between 50-200ppm. CDI by making a fresh batch of sanitizer and placing wiping cloth inside.
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.
notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Lid to make unit is in poor repair. Equipment shall be maintained in good repair and proper adjustment. Observed dicer. Observed dicer with wooden handle 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Lid to make unit is in poor repair. Equipment shall be maintained in good repair and proper adjustment. Observed dicer. Observed dicer with wooden handle 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dicer with unsealed wooden handle.
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.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. speed racks; shelving around dish area; dry good containers; and gaskets of cold and freezer units need cleaning
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) cleaned needed near mop sink; underneath three compartment sink; and behind cook line.
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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) Upon inspectors arrivalPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon inspectors arrival; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - CFPM arrived during inspection
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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Slicer on back prep table observed with food debris build up on all parts. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Educated PIC on ensuring slicer is washed; rinsed; and sanitized every 4 hours if in constant use throughout the day or to disassemble slicer after each use to ensure cleanliness. Slicer will be properly washed; rinsed and sanitized prior to use.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) At the beginning of the inspection; the walk in cooler door was propped open; therefore some TCS foods inside unit were observed between 42-43 F. Items to include cheese sauce; birria consommé; cooked corn on cobb; elote corn; cooked pork; cooked onion; cooked peppers; and black beans. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Walk in cooler door was kept shut for duration of inspection; therefore the ambient temperature adjusted back to 41 F or less. Internal temperatures of TCS products were also back to 41 F or less. Discussed this with PIC to ensure door is kept closed at all times to ensure 41 F or less at all times. Per PIC; there was also a recent delivery; which also led to door being open for extended period of time.
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 6-501.111 Controlling Pests (C) A few fruit flies were noted around back handwashing sinkPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) A few fruit flies were noted around back handwashing sink; prep sink; and three compartment sink. The premises shall be kept free of insects; rodents and other 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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Knife observed being stored in between equipment in between uses. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Lid to make unit is in poor repair. Equipment shall be maintained in good repair and proper adjustment.
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.
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 (Priority) Raw meat and shell eggs were stored together with and above ready to eat horchata; sauces; and vegetables. Vegetables had something that might have been blood; or sauce; spilled on them. Raw animal products shall be stored so they cannot contaminate ready to eat foods; and meats shall be stored according to final cook temperatures. CDI-Storage chart provided and reviewed. EC sent a pdf of a storage chart in Spanish to email on file. Vegetables were voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11 (A) The hand sink in between the prep sink and 3-compartment sink was filled with utensils and dishes. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. CDI-Plates and utensils were moved to the 3-compartment sink for cleaning.
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); Repackaged chicken and beef were stored comingled with vegetables in the freezer in the back of the kitchen. Raw meats shall be stored so they can't contaminate ready to eat foods; and be stored by final cook temperatures. CDI-Foods were rearranged. Storage chart provided and reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114 ; There was no measurable chlorine solution in the dish machine. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizing solutions must measure 50-200 ppm. -P; CDI-Sanitizer container was changed; and chlorine solution was 100ppm.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P); Facility is using both quaternary ammonium and chlorine solution together in the 3-compartment sink. The chlorine solution measured above 200ppm. Chemicals shall be used according to manufacturer instructions; and should not be mixed. Chlorine sanitizing solutions shall measure between 50-200ppm. CDI-Sink was emptied; and refilled with 300ppm quaternary ammonium solution.
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.
3-501.16(A)(1) ; Priority; Several items in the hot box were holding 115-120F. A few items were above 135F. Temperature/Time Control for Safety (TCS) foods shall be hot held at 135F or above. CDI-Foods were reheated to 165F. Unit was set to hold at 130F. Recommend setting it higher than 135F to maintain food 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; House made salsa stored in the front reach in cooler was holding 45-50F. TCS foods shall be cold held at 41F or below. CDI-Unit will be serviced. Salsa was moved to the walk in cooler to chill.
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.
3-501.16(A)(1); Priority; 0 points; Beans reheated today and placed on the steam well were measured at 115F. TCS foods (foods requiring time or temperature control for safety) that are held hot shall be held at 135F or above. CDI-Beans were reheated rapidly on the grill. All other hot-held items on the steam well were measures at 135F or above.
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; TCS foods in the small prep cooler were measured at 43-45F. Thermometer observed at 42F. All TCS foods that are held cold shall be held at 41F or below. Adjust this thermometer lower or hold non-TCS items in this cooler. Very few items are held in this cooler and all were measured at 45F or below.
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.