3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items relocated to cooler areas or voluntarily 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.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm (according to manufacturer's data plate)...CDI by having dishwasher technician come to repair machine sanitizer dispensing by end of 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.
3-304.15; Core; Observed employee handle raw meat; raw veggies; and then clean plates without changing gloves.- Gloves shall be changed between working with raw animal foods and ready to eat foods.- CDI; gloves were changed and manager informed employee of proper glove use
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-401.11; Core - Observed several rusty and peeling storage shelves. The door to the prep unit has a large crack/break in it on the inside. The ice machine has peeling paint and a door that is expanding.- Equipment shall be maintained in a good state of repair and condition.- Please replace/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.
3-304.14; Core; The sanitizer buckets were below 50ppm/chlor. Observed soiled wiping cloths hanging on food workers' aprons; and one moist wiping cloth was on counter top- Cloths being stored in between uses in a chemical sanitizing solution at the proper concentration. (50-200ppm/chlor) - CDI; the sanitizer was remade to proper concentrations.
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.
4-401.11; Core - Observed several rusty and peeling storage shelves. The door to the prep unit has a large crack/break in it on the inside.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items listed. 4-501.12; Core; The cutting boards have heavy scratches in them.- Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.- Please replace/resurface cutting boards.
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.
6-501.11; Core - Significant ice was accumulated around walk-in freezer door frame and around the fans. The floors throughout have small holes/cracks that need repaired.- Physical facilities shall be in good repair.- Please 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.
3-501.16 (A)(2) and (B); Priority - Green salsa (prep line top) and cut tomatoes (in refrigerated drawer) were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One sanitizer bucket for wiping cloths and spray bottle with liquid (under women's bathroom sink) were not labeled...Working containers of cleaners taken from bulk supplies shall be labeled with common name of materials inside them...CDI by labeling containers.
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; Core - A few containers of dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
3-304.14; Core - Observed soiled wiping cloths hanging on food workers' aprons; and one moist wiping cloth was on counter top...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not on workers' aprons.
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.
4-901.11; Core - Observed significant white lint on a few clean pans on storage shelves (possible drying pans with cloth toweling?)...After cleaning and sanitizing equipment and utensils; they shall be air dried--not cloth dried...Only air dry food containers/utensils after they are washed and sanitized. 4-903.11; Core - Several stacks of clean plates were stored with food contact sides up and unprotected...Clean equipment and utensils shall be protected from contamination...Cover or invert clean plates on clean surfaces.
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.
4-101.19; Core - Cloth toweling; aluminum foil and cardboard were lining shelving. These materials are hard to clean...Non-food contact surfaces of equipment exposed to splash; spillage; etc. shall be made of nonabsorbent and smooth materials...Remove cloth; foil and cardboard from shelves. Consider using vinyl liners; sheet pans or trays; etc. on shelves instead. 4-501.11; Core - Observed several rusty and peeling storage shelves...Food service equipment shall be kept in good repair...Replace damaged items with similar approved equipment. 4-502.11(A) and (C); Core - Several food containers and lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
notedCode 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 - Several shelves in back dry storage/prep areas and fryer bottom interiors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
6-501.11; Core - Significant ice was accumulated around walk-in freezer door frame. Several faucets on food prep sinks and 3-comp sink leaked when water was turned on...Physical facilities shall be kept in good repair...Remove ice from door frame and repair heated strip around door so ice does not accumulate. Repair leaking faucets. 6-501.12; Core - Dishwashing area ceiling light shields and vent hood were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.
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; Core - One light bulb in refrigerator was not shielded...Where food is exposed; light fixtures shall be effectively shielded or shatter-resistant bulbs may be used...Shield light bulb or provide one that is shatter-resistant.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Observed refried beans and ground beef cooling on table top with no active cooling taking place; and temperature of foods on edges were less than 135F. Also found tightly covered (and/or stacked) containers of cooling rice (in walk-in cooler) and chip salsa with 6-8 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with ice and water at level of food in containers and with frequent stirring; using rapid cooling equipment (freezer; ice paddles); and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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 a few live roaches (one on table top near containers of exposed food) in facility... The premises shall be maintained free of insects using methods approved for food service establishments...Contact a licensed professional pest control company to rid facility of roaches.
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.
3-304.14; Core - Observed soiled wiping cloths hanging on food workers' aprons. Also; moist wiping cloths were hanging over top rims of sanitizer buckets...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not on workers' aprons.
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.
4-901.11; Core - Observed significant white lint on clean pans on storage shelves (possible drying pans with cloth toweling?)...After cleaning and sanitizing equipment and utensils; they shall be air dried--not cloth dried...Only air dry food containers/utensils after they are washed and sanitized.
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.
; 4-401.11; Core - Observed several rusty and peeling storage shelves...Food service equipment shall be kept in good repair...Replace damaged items with similar approved equipment.; 4-502.11(A) and (C); Core - Several food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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.
5-501.113; Core - Lid to grease dumpster was open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep grease dumpster lid closed.; 5-501.111; Core - Cardboard dumpster has missing top lids...Trash and recycling receptacles shall be kept in good repair..Replace cardboard with one that has intact top lids.; 5-501.115; Core - Trash and old cardboard was on ground around dumpsters...Trash/recycling enclosures shall be kept clean and free of unnecessary items...Keep trash and cardboard picked up and properly disposed of.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core - At least one light bulb in refrigerator was not shielded...Where food is exposed; light fixtures shall be effectively shielded or shatter-resistant bulbs may be used...Shield light bulb or provide one that is shatter-resistant.
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.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved for cooling or voluntarily 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cheese sauce was cooling in covered containers with 12+ inch food depth. Foods like refried beans and chicken broth were cooling on table tops with no active cooling taking place (temperatures fell below 135F until prompted to start active cooling). Also; tomato sauce was cooling in ice located at middle of sauce in container with no water added to ice...TCS* foods shall be cooled using shallow containers or pans (2-4 inch food depth); ice-water baths with ice and water at level of food in containers and frequent stirring; rapid cooling equipment (walk-in freezer; ice-water paddles; etc.); adding ice as ingredient; separating containers so cool air can flow easily around cooling food and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods.
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; Observed multiple metal pans stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please make sure to stack dishes so they can completely air dry before stacking.
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.
4-602.13; Core; Clean the clean the storage shelves. Clean the hoods Clean the shelves in the walk-in cooler. Clean the stove top. Clean around the grill and cooking equipment. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dirt; Food; residue; and other 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.
6-501.11; Core; Wall edges were damaged/detached near left side of cooking line. Some floor tiles were damaged. Small holes were in kitchen walls...Physical facilities shall be kept in good repair..- Owner has a contract in place to have items repaired; they are just deciding on a date.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI providing PIC sample written procedures to meet rule requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm (according to manufacturer's data plate)...CDI by having dishwasher technician come to repair machine sanitizer dispensing by end of 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.
3-501.14; Priority - Four 3-gallon containers of cheese sauce cooling from day before were at 45-47F in walk-in cooler (some foods in cooler were as low as 39F)...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding cheese sauce.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods had no dates (kept more than 24 hours)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both)...CDI by placing dates on required foods.
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 - Rib eye steak and huevos rancheros on menu can be requested raw or undercooked by customers but were not asterisked or identified as being served raw or undercooked; and no disclosure statement was provided (only reminder statement was on menus)...Consumer advisory shall be provided for any raw or undercooked animal food. A DISCLOSURE statement shall identify the animal foods by asterisking them to a footnote that says they *MAY BE SERVED RAW OR UNDERCOOKED. It also must have a REMINDER statement; which includes asterisking the animal foods requiring disclosure to a footnote that states: "Consuming raw or undercooked eggs may increase your risk of foodborne illness."...Provide required consumer advisory on menu...Not corrected during inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Yellow liquid (which was bleach; according to worker) was in spray bottle that used to be Windex but was not labeled as bleach. Red container with wiping cloth sanitizer and soapy water bucket were not labeled...Working containers of cleaners taken from bulk supplies shall be labeled with common name of materials inside them...CDI by labeling containers.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Cheese sauce was cooling in covered containers with 12+ inch food depth. Foods like refried beans and chicken broth were cooling on table tops with no active cooling taking place (temperatures fell below 135F until prompted to start active cooling). Also; tomato sauce was cooling in ice located at middle of sauce in container with no water added to ice...TCS* foods shall be cooled using shallow containers or pans (2-4 inch food depth); ice-water baths with ice and water at level of food in containers and frequent stirring; rapid cooling equipment (walk-in freezer; ice-water paddles; etc.); adding ice as ingredient; separating containers so cool air can flow easily around cooling food and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods.
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 - Many live house flies were in kitchen; preparation and storage areas...The premises shall be maintained free of insects using methods approved for food service establishments...Rid facility of flies.
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.
3-304.14; Core - Several moist/soiled wiping cloths were stored on counter tops and hanging on employee aprons. Also; wiping cloths were stored in soapy water bucket...Moist or soiled wiping cloths shall be stored in approved clean sanitizer between uses...Store moist/soiled cloths as stated above (not in soapy water) OR store in soiled laundry area.
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.
4-901.11; Core - Workers were using cloth towels to dry the clean; wet utensils...After cleaning and sanitizing; equipment and utensils shall be air dried--not towel dried...CDI by discontinuing using cloth towels to dry the wet utensils.; 4-903.11(A); (B) and (D); Core - Many plates and other food containers were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Cover or invert clean plates in storage.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-502.11(A) and (C); Core - Some food containers were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-205.10; Core - When ice bin lid below soda dispensing machine was open; soda could still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above.; 4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace wire shelves with similar approved ones.; 4-101.19; Core - Aluminum foil and cardboard were lining shelves...Nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil and cardboard from shelves. Consider using durable vinyl liners instead.
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 - Observed soiled wire and solid metal storage shelves and dunnage racks and areas around cooking line. Upright refrigerator interiors were soiled. Blue plastic protective lining on microwave exteriors was peeling...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove plastic from microwave exteriors.
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.
5-501.111; Core - Lids were missing on cardboard dumpster...Trash/recycling receptacles shall be kept in good repair...Contact property manager to inform them of need to replace damaged dumpster (PIC showed correspondence with manager requesting dumpster to be replaced).
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.
6-501.11; Core - Wall edges were damaged/detached near left side of cooking line. Some floor tiles were damaged. Small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair wall so surfaces are smooth and easy to clean; and seal wall holes.; 6-501.12; Core - Wall surfaces were soiled in back preparation areas...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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.