notedCode 3-501.14(A)Cooked time/temperature control for safety (TCS) FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. (P) - Walk-in cooler: observed beef broth (47F) made last night cooled until 11 AMFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A)Cooked time/temperature control for safety (TCS) FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. (P) - Walk-in cooler: observed beef broth (47F) made last night cooled until 11 AM; but the temperature is above 41F. Corrected during inspection (CDI) - removed the beef broth from public service.
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 3-501.16 (A) (2) and (B) TCS FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) TCS Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Walk-in cooler: observed beef broth (47F) with the temperature is above 41F. CDI - see line 20
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 3-501.17 Ready-To-Eat (RTE) TCS FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat (RTE) TCS Food; Date Marking (Pf) 3-501.18 RTE; TCS Food; Disposition (P). Commercially prepared food; unpackaged and/or TCS food prepared in-house and stored longer than 24 hours shall be date-marked; the production or opening date counts as day 1; and it shall be consumed within 7 days. TCS food with no date mark shall be discarded. - Standing cooler: 3 pans of chicken quesadilla; production frozen date 9/21/26; but no date mark indicating when these foods were pulled to refrigeration to thaw. The food handler stated these chicken quesadillas were pulled to thaw 3 days ago (within 7 days). CDI - the chicken quesadilla date mark to reflect the pull date. - Reach-in cooler service line: milk opened 3 days ago with no date mark. CDI - the milk date mark to reflect the open date.
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.
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying - Observed wetness on stacks of clean pans. 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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Observed 1 prep cooler(taco prep) with gasket in poor repair. - Observed dishwasher not functioningCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Observed 1 prep cooler(taco prep) with gasket in poor repair. - Observed dishwasher not functioning; the technician is working on the repair.
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. - Observed 1 prep cooler on the far end of the service line: the inside prep cooler with a stain that needs 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.
6.202.14 Bathrooms located on the PREMISES shall be completely enclosed and have tight-fitting; self-closing doors; except when located outside the facility such as bathrooms provided by a shopping mall. - Observed that the outdoor employee restroom doors lack a self-closing mechanism. Discussed the matter with the 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.
5-501.113 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed the dumpster top lid open and litter on the ground. - The grease trap has accumulated grease on the ground that needs to be cleaned.
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.
notedCode 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.6-201.16 (B) In areas that are not used for dry storage; concrete blocks; porous blocks; or bricks used for indoor wall construction shall be sealed; smooth; nonabsorbent; and easily cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C). PHYSICAL FACILITIES shall be maintained in good repair. - Mop sink area: floor adjacent to the mopsink with an unlevel floor that traps standing still water; this hole/unlevel floor needs to be filled to prevent trapping gray water. - Observed male employee restroom with no door handle; in poor repair. - Observed above cook line with light shield cracked. 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.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dishwasher with no chlorine at the end of the cycle run. Corrected during inspection (CDI): dishwasher shutdown. The operator contacted the supplier to fix the dishwasher. The 3-comp sink will be used to sanitize dishes.
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) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Hotwell observed with pork ribs (121F; within 1 hour) at a temperature below 135F. CDI - the pork ribs reheat to 165F for 15 seconds.
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 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) Maintain TCS foods in cold holding at 41F or less. -P - Observed self-service area: 3 pans of salsa (46F; within 2 hours) on the ice bath with temperature above 41F. The person in charge (PIC) stated the salsa is rotated during the shift change at 2 pm (1 hour before inspection start). CDI - the salsa will be used up at the end of 4 hours; discard what is left (6 pm). Add ice to keep the ice tub cold. PIC will implement time as a public health control (TPHC) for this self-service unit moving forward.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; the day TCS food open or prepare count as day 1 and consume within 7 days. 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 milk opened and stored longer than 24 hours (3 days ago) with no date mark. CDI - the milk date mark to reflect the open date.
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.
majorCode 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less; must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. - Observed a self-service area that is maintained by rotating the salsa and cooked pickle every shift change (4 hours); however; there was no written procedure available to review; and no product discard time. Verification due by 4/16/26. See line 22
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 3-603.11 Consumption of Animal Foods that are RawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf - Observed consumer advisory disclosure and reminder message not in place for the eggs on the menu that can be made to order raw or undercooked. Verification due by 4/16/26. Repeat
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 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use. - Observed on the service lineOther
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use. - Observed on the service line; a cut half avocado with a sticker still on it. Discussed the matter with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A) Store cleaned equipment; utensils; linens 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 food prep sink area: the magnet knife; knife; and clean ladles; spatula hung above the prep sinks without adequate protection from splash getting into the cleaned utensils. Discussed with PIC about discontinuing stored; cleaned utensils in this area or providing an adequate barrier.
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 4-903.11(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 coffee filter stored without protection. CDI - the coffee filter was restored in a plastic bag.
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 4-204.117 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf). A WAREWASHING machine; shall equipped to: (A) Automatically dispense detergents and SANITIZERS; Pf - Observed Dishwasher with no chlorine at the end of the cycle run. CDI - the manager later arrived and corrected the machine. Rechecked with chlorine 100 ppm.
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. - Observed multiple plastic containers at the drying rack with old stickers on the back side of the containers. Remind the operator to remove the old sticker during dishwashing and utensil 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.
5-501.111 Keep storage areas and bins for waste in good repair. 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed dumpster with broken top lid - The grease tank needs to be cleaned due to heavy accumulation. Discuss the matter with PIC.
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.
notedCode 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.6-201.16 (B) In areas that are not used for dry storage; concrete blocks; porous blocks; or bricks used for indoor wall construction shall be sealed; smooth; nonabsorbent; and easily cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C). PHYSICAL FACILITIES shall be maintained in good repair. - Above the food service line between the 3-comp sink and the prep cooler: Observed a light shield with cracked surfaces. - Mop sink area: floor adjacent to the mopsink with an unlevel floor that traps standing still water; this hole/unlevel floor needs to be filled to prevent trapping gray water.
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 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee possessions (foodFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee possessions (food; wood spatula) stored together with other utensils or food supplies in the public service. Discussed with PIC the designated employee storage provided; separate from the service area. Repeat.
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.
2-401.11; Core; Open cup employee beverage stored on prep board of left-side prep unit in main kitchen; above food storage. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
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.
6-301.14; Core; Handwashing station in main kitchen lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
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.
3-302.11; Core; A few containers of prepared foods stored under open wire shelving without covers throughout facility. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. CDI- Covers added during inspection. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; Multiple pans stored as clean observed with food residue remaining; sticker residue; and old date-mark stickers remaining. Meat slicer on low shelf with debris/residue accumulation (recommend using cover when storing cleaned slicer). Large manual can opener with residue accumulation around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes 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.
3-501.13; Priority Foundation; Thawing Method: Bag of frozen carnitas thawing out on prep counter. Temperature Control for Safety (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Carnitas moved to cold-hold unit.
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.
3-302.12; Core; Labeling missing on bins of flour/sugar and a few squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13(A); Core; Open fly strip hanging over walkway near outside walk-in cooler. Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Move the fly strip so not over the walk-way; more in-between the storage buildings next to it would work. 6-202.15; Core; Back and side doors being left open with no screen in place. No flies observed yet in kitchen today. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Add screening pest barriers at the doors to allow air flow while keeping flying pests out.
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.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm chlorine. PIC stated the buckets were made up yesterday. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade and tested to verify correct concentration.
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.
3-304.12; Core; One no-handle bowl stored as scoop in bin of flour. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Bowl returned for cleaning during 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.
4-903.11(A); (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; In storage shed 2; several boxes of single-service containers stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Take care of deliveries the day of delivery. Move these items up off the floor.
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; Core; Very torn door gasket on low cube freezer at prep line. Walk-in cooler door does not self-close; self-seal. Paint starting to wear off of wire racks in walk-in cooler. Wire shelves coating is peeling off in glass door tall freezer unit. 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. Repair/Replace these items. [REPEAT] 4-202.11; Priority Foundation; Plastic flour bin in use; with lid badly cracked and pieces missing. Plastic food storage container in use; observed with container and lid both cracked through to food surface. Plastic pitcher/container out on prep counter for use observed cracked through all down the side. Fryer basket in use with long piece of metal sticking out; no longer fully attached. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged plastic items voluntarily discarded by PIC during inspection. Replace the fryer basket. 4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards.
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(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Debris/residue accumulation along low shelves. Dust/residue accumulation on the wall fan. Side of grill with thick black char accumulation. Large storage bins in the storage sheds with debris and sticky residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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.
5-501.110; Core; Side doors of dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. 5-501.115; Core: Some loose litter on ground and wood pallets around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. [REPEAT]
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.
6-501.11; Core; Floor surfacing damage by side door. Coving tiles behind grill area pulling apart from the wall and gaping open; need to be re-grouted/sealed. Mens staff restroom has large hole of wall damage under the handwashing sink; and in ladies restroom paint peeled off in some sections. 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. Repair the floors so smooth and cleanable. Repair/repaint the damaged walls. [REPEAT] 6-501.114; Core; In back outdoor area; old rusty kitchen grill; cold-hold cube; and large oven all no longer needed or used sitting outside; which can create pest harborage. Old screen doors and other equipment parts outside in side space by the gate door. 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 old discard equipment items. [REPEAT] 6-501.12; Core; Debris accumulation along floors the multiple storage sheds. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee foods (shellstock oysters) stored comingled with restaurant foods in outside glass-door unit. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep employee foods in a separate and designated space. Recommend labeling large plastic bin for -Employee Use Only- to use for employee storage of foods/beverages.
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.
notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present at start of inspection while facility open and food prep in progress. Manager called and arrived later in inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
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.
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
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.
6-301.12; Priority Foundation; In staff mens restroom; paper towel dispenser at handwashing sink is jammed; not dispensing paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection. Finish repairs to the paper towel dispenser. [REPEAT]
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.
3-302.11; Core; A few containers of prepared foods stored under open wire shelving without covers throughout facility. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. CDI- Covers added during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0ppm chlorine. Also observed bin of detergent is not connected. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR- VERIFICATION REQUIRED. Within 72 hours; have dish machine serviced so able to provide at least 50ppm chlorine at dish machine; and ensure dish detergent also connected. REHS will return Friday to verify correction completed. Until repairs complete; use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine.
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)(2) and (B); Priority; Cold-Holding: In the main kitchen; top section of the left prep unit; beef overstaked in pan holding too warm measured at 43F. In grill drawers; raw chicken holding at 42.4F. In the outside walk-in cooler; Several TCS foods cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have the prep cooler; grill drawers; and walk-in cooler serviced and temperatures reduced to improved cold-holding. REHS will return Friday to verify walk-in cooler holding TCS foods at required 41F and less.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Menu is missing Consumer Advisory and asterisk/symbol by the eggs that may be served runny/undercooked to tie them to the Consumer Advisory. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC educated on requirement. Have menus updated with required Consumer Advisory and connecting symbols before your next inspection. Example- *Consumer Advisory- This item is served raw or undercooked; or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.
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.
3-302.12; Core; Labeling missing on spice and a few squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few live flies observed in the kitchen. Observed large open gap under the rear door. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Repair/replace the door. 6-202.13(A); Core; Open fly strip hanging next to food prep unit and another in back storage area in middle of walkway. Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Strips moved to mop sink area.
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; Torn door gasket on low freezer. Walk-in cooler door does not self-close; self-seal. Paint starting to wear off of wire racks in walk-in cooler. 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. Repair/Replace these 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.
5-501.110; Core; Side doors of dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. 5-501.115; Core: Some loose litter on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. [REPEAT]
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.
6-501.11; Core; Floor tile damage and missing grout along floor at entrance to back storage area; and by kitchen back door. Kitchen back door has large open gap under the door to the outside; with live flies in the kitchen. Mens staff restroom has a lot of open wall damage under the handwashing sink. 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. Repair the floors so smooth and cleanable. Replace the damaged rear door. Repair the damaged wall. 6-501.114; Core; In back outdoor area; old rusty kitchen grill no longer needed or used sitting out with pooled water; which can encourage pests. 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 old discard equipment. [REPEAT]
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.
6-301.12; Paper towels were not available at the handwashing sink in the back prep area. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels were 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.
4-501.114; Priority - [Repeat] Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm...Verification Required- EHS will return on Thursday; November 7; 2024 to verify that the dish machine can properly dispense sanitizer. Until then all dishes are to be washed at the 3-compartment sink. 4-601.11 (A); Priority Foundation; Clear and metal pans being stored as clean observed with food debris present inside. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were returned to the 3-compartment sink to be rewashed.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Chlorine test strips are not available. Provide a test kit that accurately measures sanitizer concentrations. Verification Required- EHS will return on November 14; 2024 to verify that test strips are available or you may text a picture of test strips to 984-233-0487. 4-301.12 Manual Warewashing; Sink Compartment Requirements (Pf); The food prep sink upon entry to the kitchen was observed being used to wash utensils and other equipment. A sink with at least 3 compartments shall be provided for manually washing; rinsing; and sanitizing equipment and utensils. CDI- items were moved to the 3-compartment sink to be properly washed.
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.
4-601.11(C ); [Repeat] Food debris and residue accumulation present along the shelves in the walk-in cooler. Residue accumulation present along the sides of the grill. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.
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.
5-501.113(B); The dumpster outside is overflowing with trash. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.
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.
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); The walk-in cooler floors have some residue accumulation present. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
2-301.14 When to Wash (P); Food employee observed grabbing a cup that was thrown out by mistake out of the trash can to send to 3-compartment sink to be washed. Food employee then proceeded to put on gloves to begin preparing foods. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given and employee hands were washed.
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.
5-205.11; Priority Foundation; [Repeat] Food employee observed filling a pitcher of water in the handwashing sink to use as apart of a recipe. A handwashing sink may not be used for purposes other than handwashing. CDI- employee educated and water at the prep sink was used.
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.
3-302.11 (A)(4); Core - Several foods (not cooling down) in the walk-in cooler were uncovered...Unless actively cooling; foods shall be kept covered...Cover foods as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm...CDI by setting up 3-comp sink to sanitize utensils/equipment properly. Until sanitizer is repaired on dishwasher; use dishwasher to wash and rinse utensils only and then use 3-compartment sink to sanitize utensils.
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.
3-501.14; Priority; In the walk-in cooler; curtido (pickled cabbage) and cooked tripe also in a large container measured between 50-55F. The product was prepared the previous day and left to cool in the walk-in...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI: Product was voluntarily discarded. Split the large amount of product into smaller portions or possibly use ice to help cool the 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.
3-501.16 (A)(2) and (B); Priority; [Repeat] Brisket was being held above 41F in the flip top coolers (see temperature chart). Several large containers of different salsas in the walk-in cooler were also holding above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...Maintain all TCS* foods at 41F or less. CDI- TCS foods at 45F or less were cooled utilizing other units of refrigeration or ice.
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; Pickled jalapenos & carrots (10/10); and salsa verde (10/7) were being held beyond 7 days in the walk-in cooler. Several different types of meats cooked and frozen a few months ago; were removed from the freezer and dated from 10/9 or did not have a date indicating when these food items were removed from the freezer in order to keep track of their 7 days...Ready-to-eat (RTE) TCS* foods kept at 41F for more than 7 days shall be discarded...CDI by voluntarily discarding all food items.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; A large volume of curtido and cooked tripe left in the walk-in cooler to cool were holding well abobve 41F...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered...CDI: Product voluntarily discarded. Split the large amount of product into smaller portions or possibly use ice to help with 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.
4-601.11(C ); Food debris and residue accumulation present along the shelves in the walk-in cooler. Residue accumulation present along the sides of the grill. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.
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.
6-501.114; Core; [Repeat] A large amount of unnecessary and old equipment; utensils; and miscellaneous items was stored outside exposed to the elements are lined up along the sidewalk in the enclosed courtyard behind restaurant...Items unnecessary to operation or maintenance of establishment shall be removed...Remove all unnecessary items from premises. 6-501.12 Cleaning; Frequency and Restrictions (C); The floors of the walk-in cooler are splattered with blood from raw meats and other debris. Physical facilities shal be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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.
5-205.11; Priority Foundation; Food employee observed rinsing a knife in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- employee educated and knife was properly washed at the 3-comp sink.
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.
4-601.11 (A); Priority Foundation; Clear and metal pans being stored as clean observed with food debris present inside. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were returned to the 3-compartment sink to be rewashed.
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; Salsa verde and salsa roja sitting on the stovetop were holding at 122F. After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating.
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; Garlic in oil; cooked rice; and diced chicken were being held above 41F in the flip top coolers (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...Maintain all TCS* foods at 41F or less. CDI- properly refrigerating or 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.
3-304.14; Core; Soiled dry wiping cloths used to wipe off counters and cutting boards; observed on the countertops. Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
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.
4-903.11(A); (B) and (D); Core; Rolling cart holding a tortilla press and cutting board observed being stored in the mop sink. cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: Where they are not exposed to splash; dust; or other 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Trash bags and grocery bags observed being used to hold food items. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Remove food from these bags and use food safe bags.
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.
6-501.114; Core; [Repeat] A large amount of unnecessary and old equipment; utensils; and miscellaneous items was stored outside exposed to the elements or in storage units in enclosed courtyard behind restaurant...Items unnecessary to operation or maintenance of establishment shall be removed...Remove all unnecessary items from premises.
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.
2-401.11; Core - One uncovered employee beverage was on food prep table...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a closed/covered beverage container...CDI by properly storing beverage.
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.
3-302.11 (A)(4); Core - Several foods (not cooling down) in refrigerated make line bottoms were uncovered...Unless actively cooling; foods shall be kept covered...Cover foods as required.; 3-304.11; Priority - In several cases; the bottoms of food containers were stored directly on top of food in containers below...Food shall only contact surfaces of equipment and utensils that have been cleaned and sanitized...CDI by removing bottoms of containers from touching foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating or thoroughly stirring foods where applicable.
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 - Many 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 properly refrigerating or 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.
3-501.18; Priority - Cooked enchiladas had date of Jan. 16--more than 7 days ago...Ready-to-eat (RTE) TCS* foods kept at 41F for more than 7 days shall be discarded...CDI by voluntarily discarding enchiladas.
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 - Two white spray bottles with liquid inside and one squeeze bottle with blue liquid were not labeled...Chemicals and sanitizers shall be labeled with name of product inside...CDI by labeling containers.; 7-204.11; Priority - Concentration of quaternary ammonium sanitizer in one spray bottle was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed specified concentration levels...CDI by diluting sanitizer to proper concentration.
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.
3-501.13; Priority Foundation - Many wrapped raw beef tongues were thawing in standing 100F water inside food prep sink...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged under running water at 70F or less with sufficient velocity to flow off loose particles into an overflow OR part of the cooking process...CDI by properly thawing tongues.
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.
4-204-112; Core - A few thermometers were not visible in refrigerators; and a few thermometers did not appear to be accurate (reading 15F but foods inside were 36F or above)...Mechanical refrigerators shall have thermometers located in the warmest part of unit (or on exterior)...Provide thermometers accurate to plus or minus 3 degrees F in refrigerators. Air temperature shall be 41F or less.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority - Salsa bar was completely uncovered without sneeze guards; and customers were serving themselves salsa from it during course of inspection...Food on display for customers shall be protected from contamination by the use of packaging; sneeze guards or other effective means...CDI by covering salsa bar with plastic wrap until sneeze guards could be reinstalled.
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 - Concentration of chlorine sanitizer in one wiping cloth bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...CDI by providing sanitizer with proper chlorine concentration.
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.
3-302.15; Core - Radishes were cut directly from an enclosed bag without being washed first...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contamination being being cut...CDI by continuing to wash radishes before cutting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core - Some dry food scoops were stored with handles touching food; and some did not have handles...During pauses in food preparation or dispensing; food utensils shall be stored on dry; clean surface OR in food with handles extended out of food OR in hot water at 135F or above...Store dispensing utensils as stated above. Do not use scoops without handles.
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; Core - Some refrigerator/freezer door gaskets were damaged or torn...Food service equipment shall be kept in good repair; with doors and seals kept intact and tight...Replace damaged door gaskets.
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 with a spray nozzle at the end was attached to mop sink/can wash hose bib and had no approved backflow preventer...The plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use; including on a hose bibb if a hose is attached...CDI by removing hose from hose bib. NOTE: If it is desired to put a hose with a spray nozzle at end of hose; provide a double check valve backflow preventer (for continuous pressure applications).
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.
6-501.114; Core - A large amount of unnecessary and old equipment; utensils; and miscellaneous items was stored outside exposed to the elements or in storage units in enclosed courtyard behind restaurant...Items unnecessary to operation or maintenance of establishment shall be removed...Remove all unnecessary items from premises.; 6-501.12; Core - Observed soiled floor and wall surfaces under/behind equipment and sinks...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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.