4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal and plastic containers stored clean had food debris and sticker residue on them. CDI: Placed in dish washing area for rewashing.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Store clean utensils in a self draining position that allows air drying. Wet stacking dishes.
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) Maintain utensils in good repair. Metal containers stored clean had dent marks and are not easily cleanable.
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.
3-304.14; Core; The sanitizer bucket was at 0ppm.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration. (50-200ppm/ Chlor).- CDI; buckets were made again.
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.
4-501.11; Core - Door gasket on one small reach-in refrigerator was torn.- Equipment shall be in good condition and repair.- Please replace gasket.
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; Several cold TCS* foods in make line unit (top and bottom) were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by turning down thermostat on refrigerator to lower unit temperature.- THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION A FULL (3) POINTS WILL BE DEDUCTED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-602.13; Core; Sides of equipment has a buildup of food debris and residue.- Nonfood contact surfaces of equipment shall be cleaned to prevent accumulation of debris.- Please clean equipment and do so more often.
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 - Several cold TCS* foods in make line unit (top and bottom) were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by turning down thermostat on refrigerator to lower unit temperature.
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 - Container of cooked asada beef had no date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by voluntarily discarding beef.
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.
4-203.12; Priority Foundation - Thermometer in make line unit read 37F but food temperature in unit was 43F. In small reach-in refrigerator; thermometer read 27F but food temperature in unit was 41F...Air temperature measuring devices shall be accurate to plus or minus 3 degrees F...CDI by informing PIC of requirement. Place accurate thermometers in these unit.
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 - Door gasket on one small reach-in refrigerator was torn. Shelves in one refrigerator were starting to rust...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged door gasket and shelves with approved equipment.; 4-501.12; Core - Long cutting board on make line top had many knife cuts and burned areas (hard to clean)...Cutting boards with scratches and gouges shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.15; Core - Exterior water line under mobile food unit was dripping onto pavement below...The plumbing system and its components shall be kept in good repair...Repair leaking water line.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-402.14; Priority Foundation - Observed liquid dripping onto pavement below from mobile food unit waste water discharge opening...Liquid wastes shall be removed from a mobile food establishment at an approved waste serving area in such a way that a public health hazard or nuisance is not created...Repair leak from waste discharge opening so when mobile food unit is parked; it does not drip...Not corrected during inspection.
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.
6-501.12; Core - Flooring inside mobile food unit was soiled under equipment; around sinks; etc...Physical facilities shall be kept clean...Increase floor 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.
5-205.11; Priority Foundation - Green bucket was in handsink basin...Handsinks shall be accessible at all times and may not be used for purposes other than handwashing...CDI by removing green bucket from handsink basin. Do not store anything in/on handsink or block it in any way.
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 amount of sauteed onions were 83-94F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by voluntarily discarding onions.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating.
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
7-102.11; Priority Foundation - Bucket of sanitizer was not labeled "sanitizer"...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling bucket "sanitizer".; 7-204.11; Priority - Chlorine bleach-water wiping cloth sanitizer in bucket was greater than 200 ppm (test strip turned black and then white)...Chemical sanitizers applied to food contact surfaces shall meet requirement in 40 CFR 180.940 and not exceed concentration limits...CDI by diluting chlorine sanitizer to proper concentration.
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.
3-304.14; Core - Several soiled/moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by properly storing cloths in sanitizer bucket.
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 4-903.11(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 - Several clam shell disposable food containers were stored with food contact sides up and unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert disposable food containers.
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 - Door gasket on one small reach-in refrigerator was torn...Food service equipment shall be kept in good repair...Replace damaged door gasket.
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.