notedCode 3-501.16(A)(1) Two fried shrimp and small portion of mixed veggies in hot cabinet 113F and 128F respectively. Queso hot hold unit in front counter area 129F and stated to be made this morning with the other queso that was hot holding appropriately in other units. This unit was reading over 150F. Monitor this unitFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Two fried shrimp and small portion of mixed veggies in hot cabinet 113F and 128F respectively. Queso hot hold unit in front counter area 129F and stated to be made this morning with the other queso that was hot holding appropriately in other units. This unit was reading over 150F. Monitor this unit; and replace if necessary. Maintain TCS foods in hot holding at 135F or above. -P Queso reached over 135F above 30 minutes later in unit and was said to have been cooked the same as the other unit this morning. Allow unit to warm up before putting food in. Shrimp and veggies discarded. CDI 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 3-501.16(A)(2) Beans in reachin made 3/27 at 45FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Beans in reachin made 3/27 at 45F; and pico next to it 42F. Sauce on higher shelf 39F. Maintain TCS foods in cold holding at 41F or less. -P Beans discarded. CDI
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Corn in prep table cabinet with a prep date of 3/17. Food shall be held no more than 7 days once prepped; package opened or cooked. Only one food with a date issue today. Double points not taken due to this; but could be on next inspection. Food discarded. CDI 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.
notedCode 3-501.15 Peppers cooling in reachin with plastic wrap on them at 66F. Guacamole with tomatoes in pan with lid cooling in reachin at 44F. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Peppers cooling in reachin with plastic wrap on them at 66F. Guacamole with tomatoes in pan with lid cooling in reachin at 44F. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Lids removed. Allow items to cool to 41F prior to covering completely. Utilize your reachin freezer space and walkin fridge to aid in cooling fast.
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 3-306.11 Food Display - Preventing Contamination by Consumers (P) Salsa bar prep table not under sneeze guard mounted to the wall and food exposed. FOOD on display shall be protected from contamination by the use of PACKAGINGContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Food Display - Preventing Contamination by Consumers (P) Salsa bar prep table not under sneeze guard mounted to the wall and food exposed. FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. Prep table rolled closer to wall to be under sneeze guard. 3-307.11 Miscellaneous Sources of Contamination (C) Employee phone stored on table. Walkin fridge outside unlocked while no one present in the area. Food shall be protected from contamination. Store employee items in a separate area where not a source of contamination. Walkin locked during inspection and it was discussed if no one is actively in the walkin or observing it; it must be locked to protect the food.
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.
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) Portion cups and other scooping devices without handles used extensively throughout the kitchen in many foods and stored in the food. Utensils must have a handle and the handle stored out of the food. Keep handles up and use something with a handle; or do not keep in the product.
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.
6-201.11 Floors; Walls and Ceilings - Cleanability (C) Font counter area has food in it and rough ceiling tiles with the holes. A food area must have smooth; durable; nonabsorbent easily cleanable surfaces. Replace with proper ceiling tiles.
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 6-303.11 Intensity - Lighting (C) Entire kitchen is dim and dark. Light meter reading not obtained todayFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Entire kitchen is dim and dark. Light meter reading not obtained today; but can be requested to Lauren Harden 919-500-0943 for an evaluation to obtain proper lighting requirements. Where handling food and doing food prep; cleaning dishes; 50 foot candles shall be provided. Increase lighting intensity.
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.
3-501.16(A)(1); Priority; Observed shrimp at 120F and refried beans at 128F in hot holding cabinet. Observed queso cheese at 131F when initially temped. Maintain TCS foods in hot holding at 135F or above. CDI- Both the shrimp and the refried beans were reheated during the inspection above 165F when tested by EHS. The cheese was "stirred" and EHS was able to get a temperature of 136F. However; EHS instructed PIC to go ahead and reheat to 165F as EHS & PIC was unsure how long portions of the cheese were below 135F. PIC reheated cheese to above 165F.
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; Birria consume with prep date of 9/17. No date present on another container of consume. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC voluntarily discarded.
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
7-201.11; Priority; Citrus spray cleaner stored above food prep table. PIC was unsure if this was "food" grade cleaner or not. It did bare a warning label. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- PIC immediately moved.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Observed multiple salsas stored in large panned portions underneath consumer self-service salsa bar. There is no locks or signage on these doors and they could be opened by customers and food potentially contaminated. Protect food from contamination sources not specifically noted by the code. Encouraged PIC to place signage on the doors or provide some sort of lock to make it inaccessible. Bar employee is near the area; but is not always present to watch this area.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11 (B); Core; Spoons stored food contact side up in customer drink area. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if self-service is provided. PIC instructed to change.
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; The gasket on the prep refrigerator on the make line is torn needs replacing. Broken lexan pan lids and lexan containers present. Walk in cooler floors are rusted and in need of replacing/repair. Maintain equipment in good repair. 4-205.10; Core; The queso cheese warmer does not bear any labels indicating it is NSF. Replace or provide specification sheet proving it is commercial sanitation listed. Dry storage shelving behind metal doors are unsealed. These areas contain dry storage products and bottled sodas. Seal with epoxy. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. 4-501.12; Core; Heavily scored cutting board noted on make line cooler. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-402.11; Core; Caulk behind the three compartment sink as current caulk has debris buildup and worn in some spots. Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
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.
6-501.11/12; Core; Seal any holes and paint/seal the wooden wall supports in the dish pit area so that they are easily cleanable and not a harborage area for pests (the holes). Replace light bulb that is out above three compartment sink and the hood area(right side). Clean all light shields throughout as there are debris present/potential dead insects inside them. Clean FRP walls throughout; specifically behind the steam table and make line cooler. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Provide lights in the small hallway area where there is no light and utensils and equipment is stored. EHS does not have a light meter to measure- no points. Provide required lighting intensity; 10 foot candles in other storage areas.
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.
Observation: A certified food manager is not present during all hours of operation. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.
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 Observation: Cooked vegetables holding 119F in hh cabinetFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked vegetables holding 119F in hh cabinet; CDI: vegetables were voluntarily discarded during inspection. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Working containers not labeled with contentsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Working containers not labeled with contents; 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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 Observation: Wiping cloths used for cleaning up production areas are not stored in a sanitizer between use. CDI: Wiping clothes placed in a sanitizer between use. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping cloths used for cleaning up production areas are not stored in a sanitizer between use. CDI: Wiping clothes placed in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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 Observation: Single service plastic cups not dispensed without hand contactEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: Single service plastic cups not dispensed without hand contact; Wrap cups in plastic sleeve for continuous dispensing and preventing hand contact. -904.11 Kitchenware and Tableware - Preventing Contamination (C) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent 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.
Observation: The gasket on the prep refrigerator on the make line and the one door prep refrigerator at the bar area has a torn gasket. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good 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.
majorCode Observation: A chlorine sanitizer test kit was not available. Verification for corrective action by 3/15/25. 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: A chlorine sanitizer test kit was not available. Verification for corrective action by 3/15/25. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations. -Pf
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 Observation: The area around the grease bin outside has accumulation on and around bin creating harborage conditions for insects and/or vermin. Remove all rubber mats piled around grease binFacility maintenance
Observation: The area around the grease bin outside has accumulation on and around bin creating harborage conditions for insects and/or vermin. Remove all rubber mats piled around grease bin; remediate and remove all grease and buildup on container/ground - consider request for new grease container. 5-501.111 Area; Enclosures and Receptacles; Good Repair (C) Keep storage areas and bins for waste in good repair.
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 Observation: Rice that was reheated on the microwave and placed in the hot holdin cabinet within last 30 minutes was observed at 117F and 109F. (within 30 minutes) Reheat any cookedFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Rice that was reheated on the microwave and placed in the hot holdin cabinet within last 30 minutes was observed at 117F and 109F. (within 30 minutes) Reheat any cooked; cooled product to 165F first when reheating for hot holding. CDI: Staffing removed rice from hh cbainet and reheated in the microwave to 178F and 181F. Queso cheese in the steamwell was not reheated to 165F prior to hot holding and was previous cooked; cooled product. Queso was observed at 92F and had been on the steamtable for over and hour. CDI: Product was pulled and placed on extra container (water) and heated up to 172F within 20 minutes for hot holding on steamwell. 3-403.11 Reheating for Hot Holding (P) (B);(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F; food rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating (prior to taking temperature) if food is to be hot held until service. -P (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: A citrus spray container wa sbeing used to store bleach water at dish sink. Ensure that chemcial bottles are not reused. CDI: This was corrected by dumping and removeng spray bottle from use. 7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P) SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. P
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
notedCode Observation: The rear entrance door is not sealed and has a visible gap allowing the entrance of insects and/or vermin. Provide door sweeps and/or increase threshold height to seal door properly when closed. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door is not sealed and has a visible gap allowing the entrance of insects and/or vermin. Provide door sweeps and/or increase threshold height to seal door properly when closed. 6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
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 Observation: The staffing that have heavy facial hair are not wearing hair restraints during food production tasks. Ensure that all staff performing food production tasks are wearing beard coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: The staffing that have heavy facial hair are not wearing hair restraints during food production tasks. Ensure that all staff performing food production tasks are wearing beard coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode Observation: The gasket on the prep refrigerator on the make line and the one door prep refrigerator at the salsa bar area has a torn gasket. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: The thermometer on the chlorine ware wash machine is not reading. The actual water temperature was measured at 110FCleaning and sanitizing
Observation: The gasket on the prep refrigerator on the make line and the one door prep refrigerator at the salsa bar area has a torn gasket. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: The thermometer on the chlorine ware wash machine is not reading. The actual water temperature was measured at 110F; and should be at minimum of 120F. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C ) Maintain air and water thermometers in good repair and accurate.
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.
majorCode Observation: The wash temperatur eon the ware wahs machine observed at 109FCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The wash temperatur eon the ware wahs machine observed at 109F; 111F. The minimum wahs temperature is 120F on a low temp chemical machine. Verification for corrective action by 12/22/2024. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) (B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49oC (120oF). Pf
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 Observation: The area around the grease bin outside has accumulation on and around bin creating harborage conditions for insects and/or vermin. Remove all rubber mats piled around grease binFacility maintenance
Observation: The area around the grease bin outside has accumulation on and around bin creating harborage conditions for insects and/or vermin. Remove all rubber mats piled around grease bin; remediate and remove all rgease and buildup on container/ground - consider request for new grease container. 5-501.111 Area; Enclosures and Receptacles; Good Repair (C) Keep storage areas and bins for waste in good repair.
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.
majorCode Observation: There is not a current employee health policy in place verifiable through discussion or in writing for staffing. CDI: Information provided to PIC during inspection. 2-103.11 (O)Permits, training, and postings
Observation: There is not a current employee health policy in place verifiable through discussion or in writing for staffing. CDI: Information provided to PIC during inspection. 2-103.11 (O); Priority Foundation; (O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW; to the PERSON IN CHARGE; information about their health and activities as they relate to diseases that are transmissible through FOOD; as specified under ¶ 2-201.11(A); Pf
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.
criticalCode Observation: Cooked beans observed improperly cooled form previous day. Pinto beans observed at 58F and 59F respectively in walk in refrigerator. CDI: Operator removed beans from walk in and voluntarily discarded. 3-501.14Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cooked beans observed improperly cooled form previous day. Pinto beans observed at 58F and 59F respectively in walk in refrigerator. CDI: Operator removed beans from walk in and voluntarily discarded. 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode Observation: Rice in hot holding cabinet observed hot holding at 121F. CDI: Rice was removed by PIC and placed in microwave for reheat to 171F and than placed back into the hot holding cabinet. These products were observed on the lower shelf of the cabinet. Ensure that reheat products are heated to 165F first and than maintained at 135F or higher in hot holding appliances. 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Rice in hot holding cabinet observed hot holding at 121F. CDI: Rice was removed by PIC and placed in microwave for reheat to 171F and than placed back into the hot holding cabinet. These products were observed on the lower shelf of the cabinet. Ensure that reheat products are heated to 165F first and than maintained at 135F or higher in hot holding appliances. 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) 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.
majorCode Observation: The pinto beans and other 6 inch deep containers were observed with lids onFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The pinto beans and other 6 inch deep containers were observed with lids on; completely full with food product that is thick in viscosity and than stacked on each other during the cooling process. These deep containers should be poured to smaller containers; left uncovered and cooled as required: 135F to 70 within 2 hours and than 70F to 41F within 4 hours. CDI: Education provided to the PIC during inspections. Improperly cooled items (pinto beans) discarded during inspection. 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD. Priority Foundation;
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.
minorCode Observation: The rear entrance door is not sealed and has a visible gap allowing the entrance of insects and/or vermin. Provide door sweeps and/or increase threshold height to seal door properly when closed. 6-202.15Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The rear entrance door is not sealed and has a visible gap allowing the entrance of insects and/or vermin. Provide door sweeps and/or increase threshold height to seal door properly when closed. 6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.
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 Observation: In use knives are being stored in between lidEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use knives are being stored in between lid; side of equipment in unclean space. CDI: Operator removed knife from use to dish sink. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
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.
minorCode Observation: The single service utensils at the consumer service areas were not turned down for dispensing with handle up exposing mouth contact surface to bare hands from public. CDI: Operator placed single service items handle up in containers. 4-904.11Equipment and utensils
Observation: The single service utensils at the consumer service areas were not turned down for dispensing with handle up exposing mouth contact surface to bare hands from public. CDI: Operator placed single service items handle up in containers. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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.
Observation: The can opener is dull/unclean; The door on the 2 door prep refrigerator does not seal when closed; the dish machine in kitchen is not operational (remove; replace or repair); 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Observation: The cutting boards in the production areas are heavily scored with knife cuts. Resurface or replace cutting boards. 4-501.12; Core; 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.
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 Observation: The gaskets on the refrigeratorCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The gaskets on the refrigerator; can opener holder; shelving on prep tables; single service items containers accumulated with debris. Mop utility sink is heavily accumulated with grease and can become an attractant of flies to the rear entrance door. Establish a cleaning schedule for these areas to prevent accumulation of debris. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
criticalCode Observation: The spray wand at the dish sink si below the flood rim level below the sink creating a possible cross connection. 5-202.13Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The spray wand at the dish sink si below the flood rim level below the sink creating a possible cross connection. 5-202.13; Priority; An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or non FOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P VERIFICATION: This must corrected within 3 days - A follow up inspection will occur May 24; 2024 for corrective action.
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.
minorCode Observation: Floor tiles are cracked and missing in parts of kitchenCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor tiles are cracked and missing in parts of kitchen; the wood flooring is separating creating gaps for debris accumulation. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. ; Observation: Floors; walls and ceilings under and behind equipment accumulated with debris. Ensure that floors; walls and ceilings are being kept clean. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. ; Observation: The mops are not being hung up to air dry over the utility sink. 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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 Observation: Lighting is not available over the consumer self service area. Various bulbs are burned out through kitchen and in restrooms. Ensure that lighting is supplied in those areas required. 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Lighting is not available over the consumer self service area. Various bulbs are burned out through kitchen and in restrooms. Ensure that lighting is supplied in those areas required. 6-303.11; Core; A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.
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.
4-903.11(A); (B) and (D); Core; Several metal and plastic pans nested wet and unable to drain in dish drying storage area. After cleaning and sanitizing; equipment and utensils shall be air-dried or used after adequate draining.
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.
4-502.11(A) and (C); Core; Rusty shelving units inside cooler units. Equipment shall be maintained in a state of good repair. Repeat. Improvement noted on repair 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.
minorCode 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; Grease hanging off of hood ventilation system above grill station. Nonfood-contact surfaces shall be frequently cleaned. Please have hood vent system 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee phone observed on shelving over prep surface. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
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.