notedCode Observation: Hand cleanser was not available at the handsink closest to the cooking station. 6-301.11 Handwashing CleanserHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Hand cleanser was not available at the handsink closest to the cooking station. 6-301.11 Handwashing Cleanser; Availability (Pf) CDI: Hand cleanser was placed at the hand 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.
notedCode Observation: Raw beef was stored with ready to eat foods such as chicken and cactus in prep cooler two. 3-302.11(A)(1) SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw beef was stored with ready to eat foods such as chicken and cactus in prep cooler two. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Ready to eat foods were moved to the rack above the raw meats.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode Observation: All cold hold foods in prep cooler 1 were holding above 41F. Examples: mushroom 52FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: All cold hold foods in prep cooler 1 were holding above 41F. Examples: mushroom 52F; pico 56F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F 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.
majorCode Observation: Numerous ready to eat foods in the walk in cooler that have been held for longer than 24 hours have not been datemarked. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Numerous ready to eat foods in the walk in cooler that have been held for longer than 24 hours have not been datemarked. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1.
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.
Observation: Multiple employees that were preparing food were not using effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)
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.
notedCode Observation: The outside of multiple larger food containers have food debris building up on them. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The outside of multiple larger food containers have food debris building up on them. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)
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: Handsink by cook station was not stocked with handwash cleanser. 6-301.11 Handwashing CleanserHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Handsink by cook station was not stocked with handwash cleanser. 6-301.11 Handwashing Cleanser; Availability (Pf) CDI: Soap was placed at hand 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.
notedCode Observation: Raw shrimp was stored with ready to eat lettuce and bread in the walk in cooler. 3-302.11(A)(1) Packaged & Unpackaged Food SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw shrimp was stored with ready to eat lettuce and bread in the walk in cooler. 3-302.11(A)(1) Packaged & Unpackaged Food Separation; Packaging & Segregation (A)FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD; P (c) Fruits and vegetables before they are washed; P (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. CDI: Ready to eat foods were moved to another shelf away from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Tomato and onion were holding on ice and were at 61F. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparationFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Tomato and onion were holding on ice and were at 61F. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: CDI: Tomato and onion were discarded and new product and ice were placed in its spot. (2) At 41F or less. P (B) 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. 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: Ready to eat refried beans were not datemarked in the walk in cooler. PIC stated they were made two days prior to inspection. All other ready to eat products were datemarked. 3-501.17(B) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Ready to eat refried beans were not datemarked in the walk in cooler. PIC stated they were made two days prior to inspection. All other ready to eat products were datemarked. 3-501.17(B) Ready-to-eat TCS food; date marking (B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: Pf (1) The day the original container is opened in the facility shall be counted as Day 1; Pf and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. Pf (E) Paragraph (B) does not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraph (B) does not apply to SHELLSTOCK. (G) Paragraph (B) does not apply to commercially prepared: Deli salads; Hard cheeses; Semi-soft cheeses; Cultured dairy products; Preserved FISH products; Shelf stable; dry fermented sausages; or Shelf stable salt-cured products CDI: Refried beans were datemarked.
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
Observation: Sugar and other spice were stored in containers with no lids. Debris was in sugar container. 3-305.11 Food Storage - Preventing Contamination from the Premises (C)
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.
Observation: Grease and food debris are building up behind equipment. 4-602.13 Nonfood Contact Surfaces (C)
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: Raw meat was stored with ready to eat cheese in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw meat was stored with ready to eat cheese in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw and ready to eat foods were separated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Pork and chorizo were cooling beside flat top grill in large contianers at room temp. Temperatures: Pork 104Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Pork and chorizo were cooling beside flat top grill in large contianers at room temp. Temperatures: Pork 104; chorizo 92F. 3-501.15 Cooling Methods (Pf) CDI: Reheated and placed in freezer to cool.
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: Chicken was sitting out at room temp in large pans thawing on counter top. 3-501.13 (A)Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
Observation: Chicken was sitting out at room temp in large pans thawing on counter top. 3-501.13 (A); (B); (C ) Use approved thawing methods. Pf CDI: Chicken was placed in the walk in cooler to finish thawing.
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: Food was stored on the floor of the walk in cooler. Examples: Lettuce and beans. 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Food was stored on the floor of the walk in cooler. Examples: Lettuce and beans. 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI: Food was stored on shelves in the walk in .
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
Observation: Single service bowls were being used as scoops to serve cooked rice. 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) CDI: Single service containers were removed and thrown away.
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: Manager could not locate employee health policy. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) CDI: Emailed by inspector.
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: Numerous cold hold foods are holding above 41F. Examples: Prep cooler: mushrooms 57FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Numerous cold hold foods are holding above 41F. Examples: Prep cooler: mushrooms 57F; pico 49F; tomato 44F. Drawer cooler below flat top grill: chicken 60F; beef 49F; mushrooms 57F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Foods were pulled from drawer cooler and prep unit that were above 41F and placed in the freezer to cool.
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: Chorizzo and chicken were sitting on the counter top cooling. The chicken was holding at 71FFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chorizzo and chicken were sitting on the counter top cooling. The chicken was holding at 71F; the chorizzo was holding at 87F. 3-501.15 Cooling Methods (Pf) CDI: Both items were reheated to 165 plus and placed in hot hold unit.
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: Scoops were being stored in food products such as flour and sugar with the handle in the food product. FlourContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Scoops were being stored in food products such as flour and sugar with the handle in the food product. Flour; sugar; spices; etc did not have lids on them protecting them from debris from abouve. 3-307.11 Miscellaneous Sources of Contamination (C)
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.
Observation: Bags of trash are building up around the dumpster area. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
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); Priority; Salsa in the counter cooler temped at 67F; the ambient air in that cooler is around 53-55F; sliced tomatoes (45F); raw shrimp (45F); raw steak (45F) and raw chicken (43F) in the cooling drawers temped above 41F. Maintain TCS foods in cold holding at 41F or less. CDI- The salsa was moved to the walk-in cooler to cool down since the salsa was in the cooler less than 2 hours; the portions in the cooling drawers will be used within 2 hours due to it being lunchtime.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Several flies were found in the kitchen and wait staff area due to the backdoor being open without a screen door being present. Keep the premises free of insects; rodents; and other pests. CDI- The backdoor was closed.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Ice found building up on the boxes of food in the walk in freezer. Food shall be stored protected from sources of contamination. Ensure all food/boxes of food is protected from contamination. 3-307.11; Core; A stack of unwrapped tortillas were stored in direct contact with a to-go bag. Food shall be protected from all sources of contamination. CDI - Tortillas were put in a food-grade container.
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 (B); Core; A bowl was stored in the rice at the steam table; the ice scoop was buried in the ice and a bowl was stored in the black beans. In-use utensils for food shall be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- Bowls and ice scoop were removed.
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; Spoons were stored in the waitstaff area with the handles in the container. Utensils shall be stored covered or inverted. CDI: PIC inverted spoons while wearing gloves.
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; A build up of snow and ice found around the door; fan guards on the evaporator and shleving in the walk in freezer; the cover is missing from the bottom of the fryer and the legs of the fryer are propped. Water found pooling at the bottom of the fliptop prep cooler. Equipment shall be maintained in good repair. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Chlorine test strips were not on site. A test kit that accurately measures sanitizer concentrations shall be maintained on site. A verification visit will be made no later than Thursday; December 5; 2024. 4-501.14; Core; The inside of the dish machine has a buildup of debris. Warewashing machines and the compartments/drainboards of sinks shall be cleaned at least every 24 hours if used.
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; The fan guards on the evaporator in the walk-in cooler have a buildup of dust and debris; fan guards and shelving in the walk-in freezer have a buildup of snow. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the fan guards on the evaporator in the walk-in cooler and walk-in freezer.
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.
5-203.12; Core; The underside of the urinal needs cleaning. Plumbing fixtures such as urinals; toilets and handwashing sinks shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the underside of the urinal when the inside is 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.
5-502.11; Core; The garbage dumpster is inaccessible due to the amount of bags coming out of the top of the dumpster and stored around the outside of the dumpster. Trash/recyclables shall be removed frequently enough from the premises to prevent the harborage and attraction of pests as well as to prevent a public nuisance. Notify your landlord that the addition of a new restaurant in your section of the shopping center requires trash be picked up more frequently.
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.
6-501.12; The floor drains have a buildup of food debris and there is a buildup of food debris under cooking and storage equipment. Floors; walls and ceilings shall be maintained clean. Clean under and around equipment as well as the floor drains.
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; Only 5 of the 11 light panels in the kitchen are working; PIC states that lights stopped working after a recent power outage. Lighting intensity of at least 50 food candles shall be in all surface areas in which food preparation occurs; especially when handling utensils such as knives. Increase lighting in kitchen.
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.
3-302.11; Priority; Raw steak found stored above cooked cow tongue in the prep cooler. Raw steak found stored over salsa and cooked ground beef in the walk in cooler. Raw chicken found stored over raw steak and cilantro. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC rearranged items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Ice machine found with pink build up. Ice machines shall be cleaned at a frequency to preclude the build up of soil or mold. 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.
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; Chicken tenders found stored on the containers of chips above 41F. TCS items shall be maintained at 41F or below. CDI: PIC stated they were there for less than an hour; so the chicken was moved to the 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.
4-903.11(A); (B) and (D); Core; A few stacks of plates and bowls found stored with the food side up and unprotected. Clean equipment shall be stored where they are not exposed to splash; dust or other contamination. CDI: PIC moved the items or inverted them.
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; Ice build up found on the condenser in the walk in freezer. Gasket found torn in the prep unit. Water found pooling at the bottom of the prep unit. Equipment shall be maintained in good repair. 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.