minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C)Wiping clothes in buckets of cloudy sanitizer. Wiping cloths held in sanitizer between uses shall be free of food debris and visible soil. Though sani buckets are changed hourly; they must be changed when more often if cloudy/soiled.
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 (A) Green wash bucket in handwash sink in back. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Bucket removed.
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.
4-903.11 Utensils stored in dirty bin to right of dishwasher Store cleaned utensils in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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.
5-205.15 Dishwasher leaking on floor. Floor drain is next to leak and keeping it under control. Note: Work order in. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
4-901.11(A) Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
4-602.13; Core; Shelving to left of dishwash machine and storage area where pans are stored sideways; below prep table have soil build-up Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Heavy debris build up underneath cook line and prep lines upon arrival for inspection. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT from previous inspection.; 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.
5-205.15; Core; The mop sink is currently clogged and is very slow to drain. Plumbing fixtures shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.114; Core; Trash dumpster is missing a drain plug. Drain plugs in receptacles for refuse and recyclables shall have drain plugs in place.
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.
4-601.11 (A); Priority Foundation; Several knives with red handles observed at prep line closest to prep sink have visible food debris build up. Employee observed preparing white rice at cook line and placed newly cooked rice into visible soiled bowl that was previously used for mixing the white rice with the cilantro. Upon discussion with the PIC; it was stated that these bowls are supposed to be washed; rinsed; and sanitized after each use; which did not occur. Was unable to determine if this container had been cleaned within the last four hours. There were two visbibly soiled mixing bowls stored in this location for use. Small food storage container; stored as clean on drying rack; has debris build up inside. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC immediately removed the knives; mixing bowls; and soiled storage containers and sent them to the dish area to be cleaned further 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.
3-501.14; Priority; Fresh tomato salsa and lettuce that were both prepared today between the hours of 6:21am-10:15am were observed between 48-52 F after 4 hours. Cooling shall be achieved by cooling these product down to 41 F within 4 hours from the time it was prepared. Inspector advised PIC to discard these items as they have failed to reach 41 F. Verification required.
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; Upon inspector's arrival; the external thermometer on the walk in cooler was registering between 44-43 F. Internal temperature of products were observed between 41-52 F inside the walk in cooler. Temperature control for safety foods that registered above 41 F to include raw chicken (44 F); sour cream (45 F); corn (44-45 F); pinto beans (45 F); sofritas (44 F); barbacoa (44 F); and carnitas (44 F). Due to the increased temperature of the walk in cooler; the lettuce cold holding on the prep line was also observed at 50 F. Temperature control for safety foods shall be maintained at 41 F or less. Inspector advised PIC to contact refrigeration company immediately to assess this unit to ensure it is operating properly. PIC has submitted work order. Verification required.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Lettuce and fresh tomato salsa were observed cooling down from being prepared in tightly sealed; stacked containers. Cooling shall be accomplished by loosely covering or uncovering these items during the cooling process to facilitate heat transfer from the surface of the food. The facility may also place the food in shallow pans; separate it into smaller portions; utilize ice baths; and use containers that facilitate heat transfer. Verification required; 4-301.11; Priority Foundation; Walk in cooler is not maintaining 41 F or less at the time of inspection. While the facility does have other cold holding units; it would not be suffient in number or capacity. Verification required.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Fruit flies observed surrounding onions in back storage area. The premises shall be maintained free of insects; rodents or 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.
4-501.11; Core; Walk in cooler is not maintaining 41 F or less at the time of inspection. 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.
4-602.13; Core; Shelving and prep tables have food debris build up upon arrival for inspection. Locations to include the front prep lines near steam units and cold holding units as well as prep table at cook line. Dirty dishes piled on prep table on back prep table at cook line as well upon inspector's arrival. Shelving underneath prep table at cook line has debris build up. Shelving above food prep table near prep sink has dust accumulation. Equipment at cook line has grease and debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Heavy debris build up underneath cook line and prep lines upon arrival for inspection. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT from previous inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Three containers of steak observed between 112- 120 F while being chopped at prep line. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Steak was recently cooked; but had fallen under 135 F during the prep/cutting process. Inspector observed steak be reheated back up to 165 F prior to 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.
4-501.11; Core; Reach in cooler at cook line is not funcational at the time of inspection. Equipment shall be maintained in good repair and proper adjustment. PIC stated that there is a work order in place to have this unit repaired. REPEAT from previous 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.
4-602.13; Core; Shelving and prep tables have food debris build up upon arrival for inspection. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; Debris build up underneath cook line and prep line upon arrival for inspection. Standing water build up on floors in lobby area around ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT from previous 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.