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) Trimming near 3-compartment sink was peeling from wall and damaged. Physical facilities shall be maintained in a state of good repair. Repair items listed.
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
6-202.11 Light Bulbs; Protective Shielding (C) Except in unopened packaged storage areas; light bulbs shall be shielded; coated; or shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. Light shield missing from lights in dry storage area and near reach-in freezer. Replace light shield or add shatter-resistance light bulbs.
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 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before useCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning (P) Dish machine is being used without sanitizing solution. Chemical barrel being used instead of sanitizing solution is a pots and pans detergent. PIC stated that service technician will arrive later during inspection to replace and perform maintenance on machine. CDI: REHS showed PIC how to prepare 3-compartment sink for cleaning of equipment and utensils. Dish machine may not be used until it is repaired to distribute sanitizer correctly.
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 3-501.16 (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) Cooked chicken; cooked pork; cut tomatoes; and cut cabbage within walk-in cooler were maintained above 41F. Ambient temperature of walk-in cooler was fluctuating from 41-44F. Temperature controlled for safety foods shall be maintained at 41F or below. CDI: Walk-in cooler was adjusted down and ambient air verified to be fluctuating 38-40F. REHS recommended continued monitoring of the prepared food items and ambient air of walk-in cooler and preventative maintenance of walk-in cooler. Food allowed to cool to 41F.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of cooked pork and cooked chicken were maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC voluntarily discarded food.
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 7-203.11 A container previously used to store poisonous or toxic materials may not be used to storeChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store; transport; or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. Raw onions were being stored in a used low-temperature sanitizer container. CDI: Onions were removed and will be washed by PIC.
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.
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding (Pf) Beans (86F) were not reheated to 135F prior to hot holding. CDI: Beans reheated.
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.
4-501.11 Maintain equipment in good repair. Trimming on walk-in cooler was torn and missing. Door handle of tall reach-in freezer was broken and torn. Repair or replace equipment.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors around dish area and prep areas were soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Lights by 3-compartment sink and walk-in cooler were nonfunctional. Floor trimming throughout kitchen was damaged. Physical facilities shall be maintained in a state of good repair. Repair items listed.
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 Handwashing Signage (C) Two handwashing sinks were missing handwashing signage. Each handwashing sink shall include signage. CDI: REHS provided handwashing signs to stickers.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw in-shell eggs were stored above ready-to-eat foods within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged by PIC during inspection. Repeat; half-points deducted due to noted improvements in storage methods.
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) Container of rice was maintained below 135F within steam table. Rice was being stored in a bag within a container on the steam table. Temperature controlled for safety foods shall be maintained at 135F or above when held hot. CDI: Rice was sent to be reheated and placed into a container directly.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of cooked pork and cooked beef were maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC voluntarily discarded food.
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 3-501.13 Thawing (Pf) Raw shrimp was thawing on countertopFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Raw shrimp was thawing on countertop; removed from refrigeration. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Shrimp moved to prep 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.
notedCode 4-501.11 Maintain equipment in good repair. Trimming on walk-in cooler was torn and missing. Door handle of tall reach-in freezer was broken and torn. Two plastic spatulas were melted. Repair or replace equipment. 4-101.17 WoodCleaning and sanitizing
4-501.11 Maintain equipment in good repair. Trimming on walk-in cooler was torn and missing. Door handle of tall reach-in freezer was broken and torn. Two plastic spatulas were melted. Repair or replace equipment. 4-101.17 Wood; Use Limitation (C) Facility was using wooden spoon as a rice paddle. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). Remove wooden utensils for food contact surfaces.
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 Maintain a plumbing system in good repair. Handwashing sink near tall reach-in freezer was leaking. Repair leak.
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 6-301.12 Hand Drying Provision (Pf): No paper towels available at handsink in men's restroom. Each handsink shall be provided with a hand drying provisionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf): No paper towels available at handsink in men's restroom. Each handsink shall be provided with a hand drying provision; such as disposable paper towels. CDI - paper towels provided during inspection.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) One open container of raw bacon stored above ready-to-eat (RTE) foods in reach-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final temperature. CDI - raw bacon moved to bottom of reach-in freezer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Various Time/Temperature Control for Safety (TCS) foods holding above 41F in walk-in cooler. TCS foods shall be stored at 41F or below. CDI - ambient air temperature of walk-in cooler adjusted to ~35F; pico de gallo and rice cooling before EHS departed; curtido voluntarily discarded by PIC. Full credit taken for repeat violation.
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): Cooked beans; cooked beef; and cooked curtido missing date labels in prep cooler and walk-in cooler. Time/Temperature Control for Safety (TCS) foods that are ready-to-eat (RTE) shall be date marked not to exceed a 7 day maximum hold. CDI - dates known and affixed 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.
notedCode 7-102.11 Common Name - Working Containers (Pf): Two spray bottles of unknown chemicals stored in kitchen. Working containers of poisonous or toxic materials shall be labeled with the common name of the material. CDI - PIC unable to identify chemicalChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf): Two spray bottles of unknown chemicals stored in kitchen. Working containers of poisonous or toxic materials shall be labeled with the common name of the material. CDI - PIC unable to identify chemical; spray bottles voluntarily discarded.
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 6-501.112 Removing Dead or Trapped BirdsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) Dead pests/roaches accumulating on floor below soda syrup bag-in-box shelving. Dead pests shall be removed from the premises at a frequency that prevents their accumulation. Dead pests removed during inspection. 6-501.111 Keep the premises free of insects; rodents; and other pests. Roaches present in unused slide-top; reach-in freezer. The premises shall be free of insects; rodents; and other pests. PIC states they receive pest treatment at four week intervals. Contact pest management company and ensure pest presence is remediated.
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 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C): One box of togo style boxes stored on the floor in the office. Single-use items shall be stored at least 6 inches above the floor. Togo boxes moved to a shelf during inspection.
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.
notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Basins and drainboards of 3-compartment sink soiled with food debris and residue. Warewashing equipment; including 3-compartment sink basins; shall be cleaned before use and at least every 24 hours. 3-compartment sink cleaned and sanitized during 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.
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) Significant cleaning needed under and behind all equipment; including lower components of fryers; exterior of handsink drain pipes; table and sink legs; etc. Nonfood contact surfaces of equipment shall be kept free of dust; dirt; food residue; and other debris. Clean these areas and ensure they are maintained 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls throughout facility are soiled with grease and food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean all floors; walls; and ceilings; and ensure they are maintained clean. Full credit taken for repeat violation.
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.
2-401.11; Core; Employee was eating food on top of cutting board. A food employee shall eat only in designated areas where the contamination of exposed food; clean equipment and utensils; and single-service items can not occur. CDI: Food moved.
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.
3-101.11; Priority; Bread stored within walk in cooler had accumulations of black and green fuzzy growth. Food shall be safe; unadulterated; and honestly presented. CDI: Moldy food was voluntarily discarded by PIC.
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.
3-304.11; Priority; Raw in-shell eggs; raw beef; and raw pork were stored above ready-to-eat prepared foods and vegetables in walk in cooler. Raw shrimp and raw beef was stored above ready-to-eat foods within prep cooler. Food shall be protected from cross contamination by: Separated raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food such as fruits and vegetables; and cooked ready-to-eat food. CDI: Food was rearranged according to storage order chart.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Multiple stacks of plates; bowls; and cups; stored as clean; were stored with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: All dishes were sent to dish machine for further cleaning.
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; All temperature controlled for safety foods in walk in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: 4 containers of pork; 1 container of ground beef; 1 container of pasta; and 1 bag of mozzarella were voluntarily discarded. All other prepared food items will be voluntarily discarded within 3 days of preparation and were moved to prep cooler to cool to 41F. PIC called refrigeration technician to repair walk in cooler. Technician estimated to arrive by 5 PM.
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.
3-501.18; Priority; Container of slaw was labeled with 5/29/2024 and was not discarded. Food shall be labeled with the date of preparation and discarded within 7 days. CDI: PIC stated that slaw was prepared on 06/23/2024 and changed the label to correct 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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; The current menu has a consumer advisory that provides reminder but does not include the disclosure that foods may be served raw or undercooked in footnote. Disclosure shall include identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. EHS will verify progress on menu changes.
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
4-301.11; Priority Foundation; The walk-in cooler is unable to maintain TCS foods at 41F or less; air temperature was reading 45-48F. Equipment for cooling/heating food; and holding cold/hot food; shall be sufficient in number and capacity to provide food temperatures. Refrigeration technician called to fix walk-in cooler. Follow-up by 6/25/2024.
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.
6-501.12; Core; Floor in dry storage area and near 3-compartment sink was soiled. Dust was accumulating on vents of walk in cooler. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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; A couple food containers had some sticker pieces and residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from storage for cleaning.
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; Containers of cheeses and pico de gallo in the top of the prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F; lid closed to allow pico de gallo 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11; Priority Foundation; Pot and pan detergent was not available at the 3-compartment sink. Cleaning agents that are used to clean equipment and utensils shall be provided and available for use during all hours of operation. CDI - New dish detergent was placed at the 3-compartment sink.
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; Several sinks are leaking and need repair; a handwashing sink cannot provide cold water due to being turned off because of leak. A plumbing system shall be maintained in good repair. Repair leaking faucets.
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.