2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) Person in charge (PIC) was not a certified food protection manager (CFPM) and several priority violations were cited today. Based on risks applicable to food operation; the person in charge shall demonstrate to regulatory authority knowledge of foodborne disease prevention and requirements of this code...CDI: EC Wall spoke with PIC on where to obtain certification as a CFPM through ServeSafe.
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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
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.
notedCode 6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquidHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. (Pf): Soap was not available at handwashing sink. CDI: Soap supplied during inspection. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf): Water connection to handwashing sink was not turned on while active food prep was ongoing. CDI: Water connected turned on.
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(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - (P): Raw shell eggs stored on top shelving over ready to eat produce items inside reach-in cooler. CDI: Storage order chart supplied and eggs moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Temperature control for safety; ready to eat foods were not properly date marked to indicate when the product was opened or prepared. Food items to include diced tomatoes; lettuce; cheese; cooked rice; cooked chicken; cooked beans; etc. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: Labels applied during inspection at inspectors request.
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 6-501.111 Controlling Pests (C) Significant amount of ants observed crawling on counter tops inside mobile unit and on flooring around reach-in coolers. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Significant amount of ants observed crawling on counter tops inside mobile unit and on flooring around reach-in coolers. The premises shall be maintained free of insects;rodents; and other pests.
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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Significant water leakage observed under truck once handwashing sink water was turned on. Please locate the cause of the leak and have it repaired by next inspection.
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.
2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) Person in charge (PIC) was not a certified food protection manager (CFPM) and several priority violations were cited today. Based on risks applicable to food operation; the person in charge shall demonstrate to regulatory authority knowledge of foodborne disease prevention and requirements of this code...CDI by informing PIC of requirements and where to obtain certification as a CFPM.
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.
2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.
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.
notedCode 2-301.14 When to Wash (P) Employee was unable to properly wash hands after being outside of food truckHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee was unable to properly wash hands after being outside of food truck; then returning back into unit and prior to returning back to food preparation. 2-301.14 Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. Corrected During Inspection - Owner arrived to unit and was able to repair water during inspection; therefore employees were able to properly wash hands.
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.
5-202.12 Handwashing Sinks; Installation (C) Handwashing sink was not supplied with 100 F of hot water at the time of inspection. 5-202.12 Provide at least 100F water at handsinks. 6-301.11 Handwashing Cleanser; Availability (Pf) Soap was not available at the handwashing sink upon inspector's arrival. Provide soap for handwashing at each handsink. Corrected During Inspection - PIC supplied soap to handwashing sink 6-301.12 Hand Drying Provision (Pf) Paper towels were not provided at handwashing sink upon inspector's arrival. Provide paper towels or approved alternative for hand drying at each handsink. Corrected During Inspection - PIC supplied paper towels to handwashing 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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cheese and chopped cabbage observed inside broken freezer between 50-77 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these 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.
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) Temperature control for safety; ready to eat foods were not properly date marked to indicate when the product was opened or prepared. Food items to include diced tomatoes; lettuce; cheese; cooked rice; cooked chicken; cooked beans; etc. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC labeled all items at time of 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 Sanitizers; Criteria - Chemicals (P) Facility is utilizing a lemon scented bleach for sanitizing; though this is not an approved sanitizer. Sanitizers applied to food contact surfaces shall meet requirements for tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Corrected During Inspection - PIC was able to purchase regular bleach and discontinued use of unapproved scented bleach. 7-202.12 Conditions of Use (P) Two cans of HOT SHOT pesticide observed inside unit at time of inspection. Poisonous or toxic materials shall be used according to manufacturer's label; which shall state it is for use in commercial food service. Corrected During Inspection - PIC voluntarily discarded these products. 7-102.11 Common Name - Working Containers (Pf) One chemical spray bottle next to cook line was not properly labeled to identify the content inside the container. Label working containers of toxic materials such as cleaners and sanitizers. Corrected During Inspection - PIC labeled container at time of 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.
notedCode 3-501.13 Thawing (Pf) Shrimp observed thawing at room temperature next to handwashing sink and prep sink. Foods shall be thawed under cold running water or under refrigeration. Corrected During Inspection - Product was still frozen upon discoveryFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Shrimp observed thawing at room temperature next to handwashing sink and prep sink. Foods shall be thawed under cold running water or under refrigeration. Corrected During Inspection - Product was still frozen upon discovery; therefore PIC placed into make unit for further 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 6-501.111 Controlling Pests (C) Ants observed crawling on counter tops inside mobile unit. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Ants observed crawling on counter tops inside mobile unit. The premises shall be maintained free of insects;rodents; and other pests.
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.
notedCode 3-304.13 Linens and NapkinsContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-304.13 Linens and Napkins; Use Limitations (C) Tortillas were wrapped in linen towel inside insulated container. Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in freezer is not working at time of inspection. Facility plans to only stored non-TCS foods and goods inside this unit. Equipment shall be maintained in good repair and proper adjustment.
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 5-103.11 Capacity - Quantity and Availability (Pf) At the time of inspectionOther
Official wording
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11 Capacity - Quantity and Availability (Pf) At the time of inspection; there wasn't any running water provided to the handwashing sink due to the battery being dead for the water pump. Provide sufficient hot water to meet the peak hot water demands. Corrected During Inspection - Owner was able to fix the battery which then supplied water to handwashing sink 5-103.12 Pressure (Pf) At the time of inspection; there wasn't any running water provided to the handwashing sink due to the battery being dead for the water pump. Provide water under pressure to all fixtures. Corrected During Inspection - Owner was able to fix the battery which then supplied water to handwashing sink
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling opening/window to the outside was cracked and no other top or cover was available to cover it to prevent entrance of rain; etc...Physical facilities shall be kept in good repair...Provide durable; waterproof cover over ceiling opening
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Foods such as cut tomatoes; house salsa; cooked product; made Saturday; were not marked with the date of preparation. All refrigerated; ready to eat; TCS foods held for more than 24 hours must have a date mark with the preparation date. CDI-Foods were allowed to be date marked. EC provided educational materials on date marking to PIC via email.
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.
4-601.11(A) The cutting board and a set of tons had old dried food residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI-Items will be cleaned and sanitized at commissary before use 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); Foods prepared yesterday and Saturday were not marked with preparation dates. Refrigerated; ready to eat; TCS foods held 24 hours or more must be marked with the date that they were prepared; and be discarded within 7 days of that date. CDI-Foods were marked with preparation date.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC shall have passed an exam as part of an ANSI-accredited food protection manager course. CDI-Link to an approved course was provided to PIC; who agreed to sign up.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; A cleaner containing chlorine was being used as a surface sanitizer. Chemical sanitizers shall meet requirements of 40 CFR 180.940. CDI-Regular bleach was obtained and mixed for use in truck.
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.