5-205.11; Priority Foundation; One food container was stored in handwashing sink upon entering MFU. A handwashing sink may not be used for purposes other than handwashing. CDI- Item was 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Employee eggs stored in container in between two containers of eggs in the cooling drawers. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Employee eggs moved to bottom drawer that was empty; more education given. *No points taken due to PIC misunderstanding inspector's instructions regarding employee food storage during last inspection.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Sanitizer spray bottle was not labeled. 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- Labeling was added.
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
3-305.12; Core; Fresh garlic in netting was stored with supplies in an upper cabinet unprotected. Food shall be protected from all sources of contamination. CDI- Garlic put in a Ziploc bag. *Points not taken since PIC indicated the garlic is for cooking.
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.
3-304.14(B); Core; The sanitizer tested at less than 10 ppm. In-use wiping cloths shall be held in properly concentrated sanitizer between uses. CDI - Clorox was added until sanitizer tested between 50-200 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.13.; Core; The ceiling of the microwave has stuck on food debris. Non-food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the ceiling of the microwave more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Employee food and drinks were stored above the 3 compartment sink and shelving in the tall refrigerator above food being served to the public. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Food/drinks moved to bottom shelves.
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)(2) and (B); Priority; Hot dogs (44F) and raw shell eggs (45F) found holding above 41F in chef base under grill. TCS foods shall be maintained at 41F or less for cold holding. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45F or less. Ambient air of unit was reading 46F-47F during visit; so raw shell eggs were requested to be relocated. CDI- TCS foods in the chef base under the grill were relocated to alternate refrigeration. EHS will return to verify that this unit is capable of holding food at 41F or below.
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; Several TCS foods in the reach in cooler were lacking a date label. Refrigerated; ready to eat; TCS food shall be clearly marked if the food is held for more than 24 hours; to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. Prep date counts as Day 1. CDI- Most foods were prepared within the last two days and PIC was allowed to add date labels to containers. Full points deducted for repeat violation on last three routine inspections.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Container of tomatoes were found stored on the floor inside of the food truck. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. CDI- Containers of food were relocated above the 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.
5-205.11; Priority Foundation; One food container and utensil found stored in handwashing sink upon entering MFU. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed. 6-301.14; Core; Handwashing sign is missing at handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Approved signage was given to PIC prior to leaving establishment.
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.
3-501.16(A)(1) ; Priority; Small container of grilled onions holding on prep table at (97F). When asked; PIC stated that the onions were going to be used as backup and would be placed in the steam well after current container was depleted. TCS foods shall be maintained at 135F or above for hot holding. CDI- Grilled onions were reheated to 187F and held hot on the grill.
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; Cooked foods in the reach in cooler; including beans and chicken; were lacking a date label. Some cooked meats in Ziploc bags (carnitas and lengua) that were cooked and frozen on the same day and were recently pulled to thaw in the reach-in cooler and were lacking a date. Refrigerated; ready to eat; TCS food shall be clearly marked if the food is held for more than 24 hours; to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. CDI- Most foods were prepared and/or pulled to thaw yesterday and PIC was allowed to add date labels to containers.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Container of cooked steak left at room temperature to cool observed with an internal temperature of (109F-124F). When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI-Food was taken to reach-in freezer to cool rapidly with lid vented.
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
3-304.13; Core; Several tortillas and sopes/gorditas were wrapped with cloth towels and stored in grocery bags. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. EHS discussed approved material for this use.
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.
6-301.14; Core; Handwashing sign is missing at handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Approved signage was given to PIC prior to leaving establishment.
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.
3-501.17; Priority Foundation; Cooked foods in the reach in cooler; including rice and chicken; were lacking a date label. Refrigerated; ready to eat; TCS food shall be clearly marked if the food is held for more than 24 hours; to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. CDI- Most foods were prepared yesterday and PIC was allowed to add date labels to containers.
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; Sanitizer spray bottle was not labeled. 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- Labeling was added.; 7-204.11 ; Priority; Sanitizer spray bottle had no chlorine residual when tested. Chemical sanitizers and other chemical antimicrobials shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chlorine sanitizer must measure between 50-200ppm. CDI- Contents of spray bottle were dumped out and fresh solution was made and tested during the inspection.
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
3-305.11; Core; Two containers of tomatillos were found stored on the floor inside of the food truck. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. CDI- Containers of food were relocated without being prompted.; 3-304.13; Core; Linen covering bowl of masa dough is coming in contact with food product. Several foods found in contact with white towels in grocery bags. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. EHS discussed approved material for this use.
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.
5-205.11; Priority Foundation; Food observed being stored in the handwashing sink. Hand washing sinks may not be used for purposes other than handwashing. CDI- food employee immediately removed food items from this sink.
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.
4-601.11 (A); Priority Foundation; Knives and other utensils being stored as clean had food debris on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- utensils moved to dish area to be washed.
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.
3-501.17; Priority Foundation; All precooked food items in the reach in refrigerator including rice; beans; chicken and pork were not date labeled. Precooked food items must be date labeled to reflect the time that food product should be discarded. For precooked food items the discard date reflects a seven-day discard time from initial refrigeration. CDI- known dates were added.
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; Spray bottles of bleach and chlorine sanitizer were not labeled. 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- labels added.
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
3-305.11; Core; A container of cooked steak and flour were observed being stored on the floor inside of the food truck. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. ; 3-307.11; Core; Trash bags filled with ice found in the reach-in freezer. Food shall be protected from contamination that may result from a factor or source not specified under subparts 3-301 - 3- 306.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service plates are being stored with the food contact portion exposed. Single-use and single-service articles shall be stored where they are not exposed to splash; dust or other 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.
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 inside of the reach-in freezer has dried on juice residue along the bottom. The shelving in the reach-in cooler needs to be wiped down. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.