4-602.12 Cooking and Baking Equipment (C) The inside of the microwave was soiled with food splatter and build up. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC was advised.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Two of three light bulbs are burnt out over the grill. The floor finish is worn and prevents adequate cleaning. Physical facilities shall be maintained in good repair. Replace blown bulbs and repair floor finish. ***REPEAT VIOLATION***
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 Handwashing Cleanser; Availability (Pf) The handwashing sink by the prep area lacked soap. Each handwashing sink shall be provided with soap. ***CORRECTED DURING INSPECTION (CDI)***
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Chemical sanitizing solution was soiled with food debris. Maintain sanitizer solution for in-use cloths free of visible debris and soil. PIC mixed a fresh solution.
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 Nonfood Contact Surfaces (C) The following nonfood contact surfaces are soiled and shall be cleaned: trays at Mexican drink machines and reach in cooler fan cover. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Non food contact surfaces of equipment shall be cleaned frequently 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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Two of three light bulbs are burnt out over the grill. The floor finish is worn and prevents adequate cleaning. Physical facilities shall be maintained in good repair. Replace blown bulbs and repair floor finish.
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.
3-302.11(A)(1); Priority; Observed raw eggs stored above cooked RTE (ready-to-eat) foods in the reach-in cooler. Separate raw animal foods from RTE foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- eggs moved to lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Black residue observed on the fan covers in the reach-in cooler. The nonfood-contact surfaces of equipment shall be kept free of residue accumulation. Increase cleaning frequency. All other surfaces observed clean. Full point not taken today.
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; Open beverage container was observed on prep table above facility produce. Another employee beverage was stored on a prep counter near clean equipment. Utilize a designated area to store employee food and drink where contamination of food; clean equipment and single-service articles cannot occur. CDI- cups moved to lowest non-working shelf. 6-303.11; Core; Two light bulbs are burnt out over the grill hood and a fluorescent light is out above the warewashing area. Provide adequate lighting by replacing these bulbs.
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.
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; Observed pork and beef in the reach-in cooler above 41F (see temp chart). TCS foods shall be held cold at 41F or below unless active preparation is occurring. PIC explained that these foods are used during prep to fill taco shells and any excess is placed back in the reach-in cooler. These may be used throughout the day. Avoid temperature abuse of these foods by keeping out of temperature as limited time as possible or use smaller portions during prep. Alternatively; you may keep these foods on time instead of temperature control. CDI- foods were placed in the freezer to flash cool. No points taken today.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation; A squeeze bottle of nacho cheese sauce and cooked tamales in the reach-in cooler were observed without dates from yesterday. Ready-to-eat TCS (time/temperature controlled for safety) food that is held longer than 24 hours shall be date marked to indicate the date by which food is to be discarded or consumed. Hold food no longer than 7 days. The day of preparation shall count as day 1. CDI- dates known and affixed. Full points may be taken for repeat violations in the future. ; 3-501.18; Priority; Ready-to-eat TCS foods found without dates shall be discarded. In this case; dates were known and affixed. Ensure proper date marking of ready-to-eat TCS foods so the 7 day holding time can be tracked accurately.
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; A single spray bottle of degreaser was observed without a label. PIC said label had worn off. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. No point taken today.
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; Observed raw beef being thawed at room temperature upon arrival and then placed under 80F water in the prep sink. TCS foods shall be thawed under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a water temperature of 70F or below. CDI- meat moved to reach-in cooler.
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.
3-304.12; Core; A metal spoon with its handle inside a container of cooked pork was observed in the reach-in cooler. Keep handles out of the food and above the rim of the container when used on TCS food. CDI- utensil removed from food. No point was taken on previous report. Full point may be taken for repeat violations.
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 on the clean equipment shelf were stored so that water was pooling inside them. Clean equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated and inverted for drying.
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 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; Black residue observed on the fan covers in the reach-in cooler. Some food residue observed inside small flip top unit. The nonfood-contact surfaces of equipment shall be kept free of residue accumulation. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An open beverage container was observed on the top of the ice machine; directly above the ice compartment. Designated areas for employees to eat and drink shall be used to prevent the contamination of facility food; clean equipment; single-service articles and linens. CDI- drink was moved to a lower shelf in an appropriate spot.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No food protection manager present during 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. Person with ServeSafe credential is not working today. Have additional employees obtain this credential to avoid future demerits
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.
5-205.11; Priority Foundation; The grill station handwashing sink has no cold water. PIC stated it has been broken and they are waiting on a repair. Only scolding hot water is availalbe which prevents use of this sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Have this sink repaired so that it can be used for handwashing. The prep area handwashing sink had pieces of shredded lettuce in the basin; an indication that this sink is being used for food preparation purposes. A handwashing sink may not be used for purposes other than handwashing. Full points taken for repeat violation.
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; Priority; Observed raw chicken and raw beef stored above fruits; vegetables and cooked deli meats in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat foods. CDI- foods rearranged. Refer to educational poster for proper food storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Cooked chorizo sausage; mole sauce and pork in the reach-in cooler were observed without dates. Food was prepared last week. Ready-to-eat TCS (time/temperature controlled for safety) food that is held longer than 24 hours shall be date marked to indicate the date by which food is to be discarded or consumed. Hold food no longer than 7 days. The day of preparation shall count as day 1. CDI- dates known and affixed.
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.
4-203.11; Priority Foundation; The only food thermometer available was reading over 100F at room temperature. The other thermometer could not be located. Food thermometers that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. CDI- thermometer was discarded. EHS to follow up on the replacement of this thermometer. Obtain a working food thermometer (preferably a digital one). Full point taken for repeat violation.
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
3-305.11; Core; Observed a whole watermelon stored on the floor in the storage closet. A plastic basket of lettuce was stored on the floor in the prep area. Fresh; washed cilantro was observed in a basket directly adjacent to the handwashing sink where it is exposed to splash. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. CDI- foods reloacated to appropriate locations.
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.
3-304.12; Core; The ice scoop handle was observed buried in ice inside the ice maker. A metal spoon with its handle inside a container of tomato sauce was observed in the reach-in cooler. Keep handles out of the food and above the rim of the container when used on TCS food. CDI- utensils removed from ice and food. No point taken today.
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; Core; The men's bathroom sink does not shut off all the way. Plumbing systems shall be maintained in good repair. Repair this sink. No point taken today.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No food protection manager present during 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. Person with ServeSafe credential is not working today. Have additional employees obtain this credential to avoid future demerits.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed an employee cutting lettuce for tacos upon arrival with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- lettuce discarded. Employee donned gloves to continue food prep.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11; Priority Foundation; Plant debris and a container of rice were observed in a handwashing sink upon arrival. A handwashing sink may not be used for purposes other than handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- container of rice removed. Do not use handwashing sinks for anything but handwashing. Use approved food prep sinks for food prep. Full points may be taken for repeat violations.
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.
4-203.11; Priority Foundation; One of two food thermometers used by the facility was reading over 100F at room temperature. Food thermometers that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. CDI- discontinue use of the inaccurate thermometer until it is recalibrated. Encouraged PIC to obtain a digital thermometer although this is not a requirement.
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 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; The bottom of the reach-in freezer has animal food residue from raw meats. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this unit.
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.