notedCode 5-501.113 Covering Receptacles (C) Observed open lids and doors on trash dumpsters. Keep lids and doors closed. Grease recepticle is open and overflowing. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster enclosure is heavily soiled and likely needs to be shoveled out to remove thick greasy accumulated debris. Remove trash and produce boxes discarded on the ground. Keep dumpster area clean. Dumpsters are soiled and should be replaced with clean dumpsters. Contact landlord as needed. Heavy presence of fliesFacility maintenance
5-501.113 Covering Receptacles (C) Observed open lids and doors on trash dumpsters. Keep lids and doors closed. Grease recepticle is open and overflowing. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster enclosure is heavily soiled and likely needs to be shoveled out to remove thick greasy accumulated debris. Remove trash and produce boxes discarded on the ground. Keep dumpster area clean. Dumpsters are soiled and should be replaced with clean dumpsters. Contact landlord as needed. Heavy presence of flies; pests.
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.
6-501.113 Storing Maintenance Tools (C) Broom is stored against the handwashing sink. Store maintenance tools in designated location where touching the broom with clean hands or while preparing food or working with clean wares will not occur. Broom was moved.
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 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency Observed Ice dispenser storage bin walls with an accumulation of black debris in the interior. Observed utensils in cleaned storage area with food debris. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency Observed Ice dispenser storage bin walls with an accumulation of black debris in the interior. Observed utensils in cleaned storage area with food debris. Equipment food contact surfaces and utensils shall be cleaned; and sanitized. Ice bin shall be cleaned at frequency necessary to preclude accumulation of soil or mold. Rewash and sanitize soiled hotel pans and utensils in bins. Pan were pulled and rewashed. Empty and clean ice bin at end of day.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Power cords directly over Take out food prep line has accumulation of dust and debris. Food splash observed on surface above uncovered pans of food. Food shall be stored in clean areas. Deep cleaning is needed. discussed today
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Hotel pans observed wet nested in utensil storage areas. Air dry equipment and utensils after cleaning and sanitizing. Recommend utilizing air drying racks above sink and separate pans into pyramids to allow air-drying 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.
4-501.11 Ice bin lid is cracked and in disrepair. Maintain equipment in good repair. Replace the ice bin lid.
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 4-602.13 Nonfood Contact Surfaces (C) Interior of upright refrigerator is soiled with foodCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Interior of upright refrigerator is soiled with food; stainless steel glove containers are soiled with debris; debris accumulation observed on fasteners on sneeze guards. Maintain equipment 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.
notedCode 5-501.113 Covering Receptacles (C) Observed open lids and doors on trash dumpster. Keep lids and doors closed. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Avocado pits on pavement of dumpster enclosureFacility maintenance
5-501.113 Covering Receptacles (C) Observed open lids and doors on trash dumpster. Keep lids and doors closed. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Avocado pits on pavement of dumpster enclosure; Keep dumpster area clean.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Debris accumulation on floor and floor drains at dish machine area; wall splatter debris accumulation in mens bathroom. Keep physical facilities 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.
4-501.11 Clear tape is used on the upper component of the dish machine. Maintain equipment in good repair. Proper repair is needed. Assure equipment is cleanable.
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(A); Priority Foundation; Two metal containers stacked on clean shelf with food debris and food residue left on the containers and inside food portion of container. Equipment food contact surfaces and utensils shall be clean to sight and touch. Equipment moved to three compartment sink area to be cleaned. Less number of soiled dishes than previous inspection. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Ice chute on soda machine starting to have pink and black residue buildup. Equipment such as ice machines; beverage dispensing nozzles and enclosed components of equipment such as ice bins shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean this ice chute more frequently.
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(A); Priority Foundation; Several metal containers stacked on clean shelf with food debris and food residue left on the containers and inside food portion of container. Equipment food contact surfaces and utensils shall be clean to sight and touch. Equipment moved to three compartment sink area to be cleaned.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several flies and a few fruit flies in the facility. Fruit flies near drain under soda machine station; and near back veggie wash prep sink. Keep the premises free of insects; rodents; and other pests. Increase cleaning of these areas and drains to help prevent 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Walk-in cooler vents have black residue buildup and bottoms of reach-in coolers and hot holding cabinet have food debris that need to be cleaned. Sides of some equipment and legs of prep tables near prep sink have some residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-301.11; Priority Foundation; No soap at back handsink near walk-in cooler. Each handsink shall be supplied with hand cleaning liquid. Soap provided at sink during inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-304.14; Core; Two out of three sanitizer buckets had below 150ppm quaternary sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures use instructions. Quat sanitizer shall be 150/200ppm-400ppm. Recommend having solution at 200ppm. Buckets changed 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.
4-903.11(A); (B) and (D); Core; A couple of metal containers and two metal bowls stacked wet nested on clean dish shelves. Cleaned equipment shall be stored in a self-draining position that allows for sir drying. Dishes moved 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.
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; Small Refrigerator under the chicken cutting table is not holding food at 41F as required: Barbacoa meat 48.5F; Queso 45F; Steak 42F. Door on the refrigerator feels almost warm to the touch. Door on the unit is closing properly. Repair is needed. Monitor food temperature. Food stored in this small refrigerator is temporarily being held on a 6-hour time holding (Time Control as a Public Health) with written procedures and labeling of each bag or pan with the time. Manager is requesting repair of the refrigerator.
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.
6-501.11; Core; Toilets seats are textured; deteriorating; not smooth. Replace toilet seats to be easily cleanable. Faucets in both toilet rooms drip constantly. Maintain physical facilities in good repair. ; 6-501.12; Core; Wall at the 3-compartment sink is not clean with black build-up above and below the sink. Replace EcoLab chemical hoses if they cannot be effectively cleaned. Maintain attachments associated with the dispensed chemicals 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.