3-202.15 Package Integrity (Pf) There were dented cans in the speed racks. All food must be in good condition. CDI... The cans were removed from the speed racks and discarded.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the equipment around cooking equipment. Clean all storage shelves. Clean equipment at a frequency necessary to remove the build up of food 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.
notedCode 5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAWWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. Repair the leak under the three compartment sink. All plumbing fixtures must be in good repair and easy to clean. CDI... The plumber came out and repaired the sink.
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.
notedCode 3-302.11 (A)(2) Raw chicken was stored above raw sausage. Raw sausage was stored on top of raw chicken with no barrier between the two food items. Food must be stored in a manner to prevent contamination. Food items must be stored according to the final cook temperature. Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Raw chicken was stored above raw sausage. Raw sausage was stored on top of raw chicken with no barrier between the two food items. Food must be stored in a manner to prevent contamination. Food items must be stored according to the final cook temperature. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) There were food items that were stored as clean that had food debris on the containers. There were dishes stored as clean that had day dot stickers on the dishes. This is a repeat item but no severe enough to take full credit. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed at the three compartment sink to be washed 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 The sanitizer bottles were not labeled. Label working containers of toxic materials such as cleaners and sanitizers.-Pf CDI.. The sanitizer bottles were properly labeled.
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.
3-302.12 The large dry food storage containers were not labeled. Food items that are not easily recognizable such as rice and dry pasta must be properly labeled. Food Storage Containers Identified with Common Name of Food (C) CDI.. The food containers were properly labeled.
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.
4-501.11 Repair the walk-in cooler. There was no potentially hazardous food in the walk-in cooler at the time of the inspection. 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.
minorCode 4-601.11 (B) and (C) Clean around the cook-line equipment and back splash. Clean the wall surface behind flat top grill. Clean under the flat top grill. Clean the storage shelves. EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Clean around the cook-line equipment and back splash. Clean the wall surface behind flat top grill. Clean under the flat top grill. Clean the storage shelves. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Employee jackets were stored on top of clean aprons. Aprons must be stored in a manner to prevent contamination .Designate and use an area for the orderly storage of employees' clothing and possessions. CDI... The employee jackets were moved to the employee break room.
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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) In the Walk-in Cooler salmon and other fish items were not date marked. There were two containers of beef that was not date marked. These food items kept in the walk-in cooler or cold- hold unit must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since all cold hold units must be held at 41F or below.
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.
notedCode 3-302.15 Wash fruits and vegetables prior to use. There were Roma tomatoes that were being cut but were not washed prior to being cut. This item must be washed before being cut or served. CDI... The cut tomatoes were placed in the trash can. The other tomatoes were washed prior to being cutOther
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Wash fruits and vegetables prior to use. There were Roma tomatoes that were being cut but were not washed prior to being cut. This item must be washed before being cut or served. CDI... The cut tomatoes were placed in the trash can. The other tomatoes were washed prior to being cut;
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-202.11 Food-Contact Surfaces - Cleanability (Pf) The blue and green cutting boards had deep cut and scratches on the surface of the cutting boards. Surfaces such as cutting blocks and boards that are subject to scoring and scratching must be resurfaced if they can no longer be effectively cleaned and SanitizedCleaning and sanitizing
4-202.11 Food-Contact Surfaces - Cleanability (Pf) The blue and green cutting boards had deep cut and scratches on the surface of the cutting boards. Surfaces such as cutting blocks and boards that are subject to scoring and scratching must be resurfaced if they can no longer be effectively cleaned and Sanitized; or discarded if they are not capable of being resurfaced.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the stove and cooking equipment. Clean the shelves in the Walk-in Cooler. Clean items at a frequency necessary to remove the build-up of 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) There was an employee drink that was stored food in the kitchen. Employee drinks must be stored in a manner to prevent contamination. Employee drinks must be stored below all food prep and food storage areas. CDI... The drink was placed below the food items.
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 Foundation; Noted a small container of rewrapped hot dogs stored in the same container with wrapped raw bacon. Stored raw animal proteins below/ separate from ready-to-eat food items and keep food covered to reduce to risk of contamination. CDI-Food re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Observed a container of queso stacked above another container queso at the steam well unit. Noted container queso was temping at 105-107 F. Maintain TCS foods in hot holding at 135F or above. CDI- Noted container 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)(2) and (B); Priority; Noted containers of diced tomato; cooked peppers; and pico were temping between 42-44 F at the work top cooler. TCS items must be stored at 41 F or below for cold storage. CDI-Instructed PIC to adjust temperature on work top cooler to cool noted items. Noted items either discarded or cool down in walk-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.
4-501.12; Core; Need to replace the deeply scratched and discolored portable cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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.
6-501.12; Core; Observed discolored stains and smudges on the ceiling tiles throughout the prep area. Also need to replace the broken floor tile near the beverage station/ keg coolers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
6-301.12; Priority Foundation; Noted soap missing for handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; (B) A continuous towel system that supplies the user with a clean towel; (C) A heated-air hand drying device; (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures.
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 Foundation; Noted several containers of cut; washed produce and queso left uncovered in the walk in cooler. Ensure all food items are kept protected at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Noted containers of sliced tomato; sour cream and raw shelled eggs were temping between 43-44 F in the work top cooler. TCS items must be stored at 41 F or below for cold storage. Further investigation determined cooler drawer went into defrost mode. CDI-Instructed PIC to adjust temperature on work top cooler to cool noted items.
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.
2-402.11; Core; Noted food employee prepping food without donning a hair net. Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the work top cooler. Also need to repair or replace the wooden cutting board that's attached to steam line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. ; 4-501.11; Core; The gaskets on the cooler drawer are significantly torn and damaged. Replace cooler drawer gaskets.
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.
; 6-501.12; Core; Observed discolored stains and smudges on the ceiling tiles throughout the prep area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
6-301.14; Core; Noted handwashing signage missing for handwashing sink located near Meat/ Poutlry 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- Handwashing sign provided; again.
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 Foundation; Found a raw eggs stored above ready-to-eat food items in the prep cooler. Noted rewrapped raw beef stored above open bottle of sauces in the 2 door reach-in cooler. Also noted multiple containers of raw chicken and raw beef left uncovered in the walk-in cooler. Stored raw animal proteins below ready-to-eat food items and keep food covered to reduce to risk of contamination. CDI-Food re-arranged and covered.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Noted soiled fajita iron skillets; lids; serving containers; and fryer cover stored as being clean near the cook line and dishmachine area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items sent to dish pit 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.
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; Noted containers of sliced tomato and raw chicken were temping between 44-45 F in the cooler drawer unit. TCS items must be stored at 41 F or below for cold storage. Further investigation determined cooler drawer went into defrost mode. CDI-Instructed PIC to adjust temperature on cooler drawer to cool noted items.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed deep plastic containers of queso cooling in the walk-in cooler. Also found a container of diced tomato cooling in the prep cooler unit. Discussed breaking down food items into smaller; shallow containers during the cooling process. Also discussed cooling food in equipment that has the capacity to rapidly cool food items (ex. walk in cooler; reach in freezer). CDI- Queso broken down into smaller containers and place back into walk in cooler. Diced tomato transferred to walk 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed flies hovering the prep kitchen. 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 by: (A) Routinely inspecting incoming shipments of FOOD and supplies;(B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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; Upon arrival; noted deep containers of salsa rojo and salsa verde being stored on the floor in the walk in cooler. Keep all food items at least 6 inches off the floor and stored in a clean; dry location. ; 3-307.11; Core; Observed pans of tortilla and a basket of lemons left uncovered in the prep kitchen. Keep all foods covered to prevent to risk of contamination.
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.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the work top cooler. Also need to repair or replace the wooden cutting board that's attached to steam line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. ; 4-501.11; Core; Need to replace the missing gas stove knob covers at the cook line. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. ; 4-501.11; Core; The gaskets on the cooler drawer are significantly torn and damaged. Replace cooler drawer gaskets.
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; Detail cleaning needed for the all cook-line equipment and back-splash wall surface behind flat top grill. Observed an accumulation of encrusted grease/ residue build-up on the sides of the deep fryer and flat top grill unit. Also need to clean the interior surface of the tall reach-in freezer unit. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
6-201.11; Core; Noted a few ceiling tiles missing near the back of the prep kitchen. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14; Core; The hood vents above the cook line need detail cleaning. Observed an accumulation of greasy build-up along noted hood vents. ntake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. (B) If vented to the outside; ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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.
6-301.14; Core; Noted handwashing signage missing for handwashing sink located near Meat/ Poutlry 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- Handwashing sign provided.
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.
4-602.11; Priority Foundation; Found a tub of soiled salsa decanters stored as being clean. Also observed multiple grease residue on baking pans and containers lids. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Items sent back to the dish pit area for recleaning and sanitizing. Verification required
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; Noted diced tomatoes on the work top table and sliced tomatoes in the cooler drawer were temping between 46-51 F. Maintain TCS items at 41 F for cold holding. CDI- 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.
3-501.13 ; Priority Foundation; Noted vacuum packs of raw salmon thawing in the Walk-cooler unit. CDI- Instructed PIC to cut the packaging or remove noted fish completely from the package during the thawing process.
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.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the work top cooler. Also need to repair or replace the wooden cutting board that's attached to steam line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; 4-501.11; Core; Need to replace the missing gas stove knob covers at the cook line. 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.
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; Detail cleaning needed for the all cook-line equipment and back-splash wall surface behind flat top grill. Observed an accumulation of encrusted grease/ residue build-up on the sides of the deep fryer and flat top grill unit. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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.
6-501.12; Core; Observed discolored stains and smudges on the ceiling tiles throughout the prep area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
4-601.11 (A); Priority Foundation; Observed greasy residue and dried-on food build-up on serving containers; squeeze bottles and lids stored as being clean. Also observed some sticky residue build up on the can opener blade unit. Found a tub of soiled salsa decanters stored being clean on the shelf space below the soda machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items sent back to the dish pit area for recleaning and sanitizing.; 4-602.11; Priority; Observed black organic build-up on the interior gaskets of the soda machine dispensing nozzles. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at least every 24 hours for equipment such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT. CDI- REHS instructed PIC to clean and sanitizer nozzles.
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.
3-501.18; Priority; Found a large container of salsa rojo date marked for 10/19 in the tall reach-in cooler. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded. ; 3-501.17; Priority Foundation; Found containers of poblano; tamales; salsa Verde and Queso not properly date marked in the walk in cooler unit and prep cooler. Person in charge stated items were prepared more than 24 hours prior to the inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled during inspection.
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
7-204.11 ; Priority; Noted the chlorine sanitizing solution one of the sanitizer buckets was reading above 200ppm. Required strength must be between 50 to 200ppm. CDI- Sanitizer remixed.
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.
3-304.12; Core; The scooper for the tortilla drawer was stored on a soiled surface. Store in-use utensils in a clean; dry place; in food with handles out; in 135F or greater water or in running water which quickly moves food particles to the drain.
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 4-903.11(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; Unpackaged styrofoam To-Go containers were stored in a upright position. Store to-go containers in a inverted position to avoid the risk of 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.
4-501.11; Core; The prep cooler door panel below the steam line is damaged and continous to fall off when opened. Person in charge stated they have ordered parts for repairs. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.; 4-202.11; Core; Observed a few chipped/damaged ladles and serving lids stored for re-use on the utensil storage rack. Discussed phasing out any damaged; cracked or chipped utensils to avoid the risk becoming a physical hazard. Food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI Priority;CDI- items removed; 4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the make line. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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; Detail cleaning needed for the all cook-line equipment and back-splash wall surface behind flat top grill. Observed an accumulation of encrusted grease/ residue build-up on the sides of the deep fryer and flat top grill unit. Also noted an accumulatio of tortilla crumbs on along the cambros and top surface of the tortilla drawers. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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; At the dishmachine area; need to tighten the loose faucet handle on the handwashing sink. Ensure all plumbing is 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.