3-302.11(A)(1); Priority; Raw beef thawing on prep sink drainboard directly beside cooked birria that was cooling in an ice bath. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- EHS had employee move the raw beef (which was later voluntarily discarded due to temperature abuse while thawing) and clean and sanitize the sink drain board.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A); Priority; Refried beans cooling from yesterday (12/2/25) were in the walk in cooler at 50F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- PIC voluntarily discarded.
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)(1); Priority; Two large containers of rice were holding with no temperature control on the bottom prep table shelf. Rice was at 103F-120F. Maintain TCS foods in hot holding at 135F or above. CDI- Rice was made approximately an hour ago and was reheated to 165F and held in oven until 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Butane stored right beside tortillas in cooking area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Butane was moved to appropriate location.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Refried beans cooling from last night in large hotel pan in deep portion in the walk in cooler at 50F. Ground beef cooling in walk in cooler in large pan covered at 50F. Ground beef had 45 minutes to cool down to 41F. 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. CDI- Refried beans were voluntarily discarded. The ground beef was allowed to be placed in the walk in cooler on sheet pan to cool to 41F to prevent discarding. Repeat. Cooling information given today needs to be implemented.
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.
3-501.13; Priority Foundation; Whole packages of beef were thawing on drain board of prep sink at 54-58F. The whole packages of beef had been sitting out for more than four hours per employee. TCS frozen foods shall be thawed under refrigeration that maintains the food temperature at 41F or less or completely submerged under running water at a temp of 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 ready to eat food to rise above 41F OR for a period of time that does not allow thawed portions of a raw animal food requiring cooking above 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 or the time it takes under refrigeration to lower the food temperature to 41F. CDI- the beef was voluntarily discarded.
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.
3-302.15; Core; Observed avocados being cut and prepared without first being washed and stickers removed from the outside. Wash fruits and vegetables prior to use. EHS educated PIC on washing fruit and vegetables in correct sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Ice scoop and ice paddle for ice machine stored on top of ice machine and wooden shelf area. In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. Store in a clean container.
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.
4-901.11; Core; Containers and pans stacked wet and not air dried before storing. After cleaning and sanitizing equipment and utensils they shall be air-dried.
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 seal on the door of the walk in refrigerator is not sealing the door when closed. Front metal plate on the walk in freezer door is loose. The door latch on the walk in refrigerator and walk in freezer does not stay shut when door is closed due to the latching mechanism on the door. The cold drawers below the flat top hang low when opened and the gaskets on these drawers are torn. Replace. Repeat. 4-501.12; Core; Cutting board on flip top cooler scored heavily. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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; Cleaning needed of shelves; reach ins and hood filters. 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 Observation: The person in charge was not a certified food manager. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: The person in charge was not a certified food manager. 2-102.12 (A); Core; A) 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.
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.
Observation: The hand sink on the cook line did not have a handwash sign reminding staff to wash hands. CDI: handwash signs were given to replace missing sign. 6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink.
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 Observation: Queso cheese to be reheated for hot holding was sitting on steamtable top without being reheated prior to placement into steamwell. The temperature measures while cheese sitting out was 79F. CDI: Queso cheese had only been sitting out for 15 minutes and was placed onto flat top to reheat to 167F.3-403.11 Reheating for Hot Holding (P) (A)Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Queso cheese to be reheated for hot holding was sitting on steamtable top without being reheated prior to placement into steamwell. The temperature measures while cheese sitting out was 79F. CDI: Queso cheese had only been sitting out for 15 minutes and was placed onto flat top to reheat to 167F.3-403.11 Reheating for Hot Holding (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.
notedCode Observation: Deep pans of refried beans and cooked beef are being stacked on ice bins without cooling properly. (*Ice only cooling bottom layer of beans. The beef mix was in a plastic container on top of ice as well.) CDI: Discussed cooling methods during inspection to modify process. Refried beans were placed in shallow amounts of large containers and than placed uncovered in the walk in refigerator. The beef mix was poured down into food service pan to allow heat to escape and placed uncovered in walk in for remainder of cooling. Beef mix observed cooling from 152F to 124F in 15 minutes. ***REPEAT*** Continue to work on cooling methods and procedures. Ensure food remains uncovered during cooling process and utilize the chart on wall for cooling to document temperatures to determine if foods are cooling quickly enough. 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Deep pans of refried beans and cooked beef are being stacked on ice bins without cooling properly. (*Ice only cooling bottom layer of beans. The beef mix was in a plastic container on top of ice as well.) CDI: Discussed cooling methods during inspection to modify process. Refried beans were placed in shallow amounts of large containers and than placed uncovered in the walk in refigerator. The beef mix was poured down into food service pan to allow heat to escape and placed uncovered in walk in for remainder of cooling. Beef mix observed cooling from 152F to 124F in 15 minutes. ***REPEAT*** Continue to work on cooling methods and procedures. Ensure food remains uncovered during cooling process and utilize the chart on wall for cooling to document temperatures to determine if foods are cooling quickly enough. 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
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: In use knives being stored in between the prep refrigerators where area is uncleanEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use knives being stored in between the prep refrigerators where area is unclean; CDI: Knives were removed from this area during inspection and sent to dish wash to be cleaned. Discussed other areas for storage of in use knives or other utensils. 3-304.12 In-Use Utensils; Between-Use Storage (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
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 seal on the door of the wlak in refrigerator is not sealing the door when closed; The door latch on the walk in refrigerator and walk in freezer does not stay shut when door is closed due to the latching mechanism on the door. 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.
notedCode Observation: The intake and exhaust ducts thorughout the kitchen area are accumulated with dust and debris. Clean central systemFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The intake and exhaust ducts thorughout the kitchen area are accumulated with dust and debris. Clean central system; ducts and consider filter. 6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials.
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: The person in charge could not demonstrate knowledge as is required for proper cooling methods; cold holding temperature requirements; when to wash hands; reheat temperatures for cooked/cooled food products. Priority items were written on the inspection today; person in charge was not aware of required knowledge for food safety items and is not a certified food manager. Verification: A follow up for corrective action will occur on June 21; 2024. Educational materials provided during inspection. 2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation; during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention; application of the HAZARD Analysis and CRITICAL CONTROL POINT principles; and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation.
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.
minorCode Observation: The person in charge was not a certified food manager. 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: The person in charge was not a certified food manager. 2-102.12 (A); Core; A) 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.
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: The staff are unaware of reporting requirements nor have paperwork when requested during inspection. Discussed with person in chargePermits, training, and postings
Observation: The staff are unaware of reporting requirements nor have paperwork when requested during inspection. Discussed with person in charge; staffing. CDI: Educational materials provided for corrective action. 2-201.11 (A); (B); (C); and (E); Priority; A) 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. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound and if diagnosed or exposed to Salmonella (typhoidal and non-typhoidal); norovirus; shigella; hepatitis A; E Coli.
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.
majorCode Observation: Staff are unaware of requirements for bodily fluid clean up and cannot provide instructions. CDI: Information provided during inspection for corrective action. 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Staff are unaware of requirements for bodily fluid clean up and cannot provide instructions. CDI: Information provided during inspection for corrective action. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode Observation: Staff observed not pausing to wash hands nor change gloves during various tasks in the kitchen. CDIHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Staff observed not pausing to wash hands nor change gloves during various tasks in the kitchen. CDI; Discussed proper handwashing during inspection wiht person in charge and staffing. 2-301.14; Priority; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
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.
criticalCode Observation: Staff multitasking with gloves without stopping to change them. Staff are wiping soiled gloves on dry wiping clothes in back pockets on the cook line. Gloves are not changed between handling ready to eat food and other tasks in the kitchen. CDI: Educated staff during inspection and observing processes in kitchen. 3-304.15 (A)Other
Official wording
Food separated & protected
Inspector’s notes
Observation: Staff multitasking with gloves without stopping to change them. Staff are wiping soiled gloves on dry wiping clothes in back pockets on the cook line. Gloves are not changed between handling ready to eat food and other tasks in the kitchen. CDI: Educated staff during inspection and observing processes in kitchen. 3-304.15 (A); Priority; If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode Observation: Queso cheese and cooked chicken cooled from previous day (6/10) were found not to have cooled to 41F within 24 hours. Products were observed at 48F and 50F. CDI: Operator discarded quesoFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Queso cheese and cooked chicken cooled from previous day (6/10) were found not to have cooled to 41F within 24 hours. Products were observed at 48F and 50F. CDI: Operator discarded queso; cooked chicken. 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: TCS (temperature control safety) foods observed not holding 41F or below on the chef drawer. The air temperature eon the chef drawer observed at 45F. Raw fish observed at 48F. Diced tomatoes observed at 49F. Raw beef observed at 50F. CDI: products were removed from chef drawer. Operator to use bagged ice under food products if using chef drawer for temporary temperature control until refrigerator can be repaired. Raw fish was discarded. Raw meats on bottom drawer were moved to another refrigeration unit. 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS (temperature control safety) foods observed not holding 41F or below on the chef drawer. The air temperature eon the chef drawer observed at 45F. Raw fish observed at 48F. Diced tomatoes observed at 49F. Raw beef observed at 50F. CDI: products were removed from chef drawer. Operator to use bagged ice under food products if using chef drawer for temporary temperature control until refrigerator can be repaired. Raw fish was discarded. Raw meats on bottom drawer were moved to another refrigeration unit. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) 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.
notedCode Observation: Deep pans of queso cheese and cooked chicken are being stacked with lids in walk in refrigerator without cooling properly. CDI: Discussed cooling methods during inspection to modify process. Please seed rack in rear of walk in and utilize for cooling foods in shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Deep pans of queso cheese and cooked chicken are being stacked with lids in walk in refrigerator without cooling properly. CDI: Discussed cooling methods during inspection to modify process. Please seed rack in rear of walk in and utilize for cooling foods in shallow pans; uncovered with less product to achieve cooling. Verification: Follow up inspection3-501.15; (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
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: The packaged fish in the chef drawer was thawed without being removed from the package during thawing. 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: The packaged fish in the chef drawer was thawed without being removed from the package during thawing. 3-501.13 ; REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment; package and placed in refrigeration.
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: Drain flies and fruit flies observed in between floor tilesPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Drain flies and fruit flies observed in between floor tiles; floor trough and large tile area missing at bottom of ramp where water; food particles and debris are accumulated. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES. Eliminate harborage conditions that exist due to missing grout on floor; accumulation of water and debris.
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 wiping clothes used for wiping up food spills on equipment and utensils are not being placed in a sanitizer between use. CDI: Educated person in charge on monitoring sanitizerCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used for wiping up food spills on equipment and utensils are not being placed in a sanitizer between use. CDI: Educated person in charge on monitoring sanitizer; requirements for wiping clothes and set up sanitizer buckets. 3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer 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.
Observation: Pitchers; equipment and utensils observed stacked wet adn not air dried before storing. **REPEAT** 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried
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 chef drawer refrigerator is unable to maintain maximum cold hold temperature of 41F or below.4-501.11Cleaning and sanitizing
Observation: The chef drawer refrigerator is unable to maintain maximum cold hold temperature of 41F or below.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.
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 second sink basin at the manual dish sink has an opening allowing for wastewater to drip onto floor. Repair sink basin to eliminate dripping onto floor. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The second sink basin at the manual dish sink has an opening allowing for wastewater to drip onto floor. Repair sink basin to eliminate dripping onto floor. 5-205.15; Plumbing systems 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.
minorCode Observation: The floor has has heavy debris accumulation and water between tiles where grout is missingCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The floor has has heavy debris accumulation and water between tiles where grout is missing; under and behind equipment. All floors and physical facilities shall be maintained clean and in good repair.6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; Observation: Tile floor in kitchen area is missing grout and no longer cleanable or sealed. This allow accumulation of food debris and water. Tiles are missing on the cook line. Repair flooring by replacing grout and broken tiles that are missing. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained 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.
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; Containers of cheese dip inside walk in 45F. TCS foods shall maintain a cold hold temp of 41F. CDI: PIC stated doors to the cooler have been propped open this morning and the temp of the walk in is slowly going down.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Pot full of beans stored on the kitchen floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI: Pot moved off floor.
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.
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; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.