3-302.11 (A)(4); Core - Many foods (not cooling down) in refrigerators; walk-in cooler and freezer were not covered/sealed...Except for foods that are actively cooling down; foods in storage shall be kept covered/sealed...Seal/cover foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart) in make line top and bottom and in walk-in cooler...Unless actively preparing; properly cooling; or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods; placing in ice-water and lowering temperature of 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.
4-901.11(A); Core; Observed wet stacking of dishes.- Once cleaned and sanitizer; equipment shall be stored in a self draining position to allow for air drying.- Please do not wet stack dishes.
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 - Several shelves inside refrigerators; walk-in cooler and dry storage were peeling and/or rusty. Freezer by ice machine had dripping water/ice inside it...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved shelving. Repair freezer leaks where needed. Ensure door gasket is sealing properly to keep out warm air.
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 - Cleaning is needed on equipment throughout such as the shelving; sides of equipment; inside of equipment; etc...- Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed. Cleaning is making a big improvement since last 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.
6-501.12; Core; Cleaning is needed on the floors throughout underneath/behind equipment; on the pipes around equipment; the ceilings in the kitchen; and the walls throughout.- Physical facilities shall be kept clean.- Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be a certified food protection manager from an ANSI Accredited source.- Please ensure someone at all times is certified.
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.
3-501.17; Priority Foundation; Observed a few items; such as carnitas; in the prep unit that did not have a date mark on them.- TCS Food that is kept longer than 24 hours shall bear a date.- CDI; items were dated
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
6-404.11; Priority Foundation; Observed heavily dented cans on shelves.- Distressed merchandise shall be stored away from other food that are in good condition.- CDI; cans were removed.
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.
3-304.14(B); Core - Chlorine sanitizer in one bucket was less than 50 ppm.- Moist or in-use wiping cloths shall be kept in approved clean sanitizer between uses..- Store wiping cloths as stated above OR 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.
4-501.11; Core - Several shelves inside refrigerators; walk-in cooler and dry storage were peeling and/or rusty. Freezer by ice machine had dripping water/ice inside it...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved shelving. Repair freezer leaks where needed. Ensure door gasket is sealing properly to keep out warm air.
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 - Cleaning is needed on equipment throughout such as the shelving; sides of equipment; inside of equipment; etc...- Equipment nonfood contact surfaces shall be kept clean.- Please clean 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.
6-501.12; Core; Cleaning is needed on the floors throughout underneath/behind equipment; on the pipes around equipment; the ceilings in the kitchen; and the walls throughout.- Physical facilities shall be kept clean.- Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be washed. 4-501.114; Priority; Sanitizer at dish machine was 0ppm and empty.- Chemical sanitizer used for cleaning utensils and equipment shall be at the proper concentration. (50-200ppm/Chlor).- CDI; sanitizer was changed and primed to work.
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)(1); Priority - (REPEAT) Some hot TCS* foods at steam table were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by thoroughly stirring/reheating 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.
3-501.16 (A)(2) and (B); Priority; Almost all cold holding in facility was above 41 degrees F due to the walk in cooler not working properly.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or lower.- CDI; Facility was temporarily closed where they had no adequate cold hold storage. TCS items were voluntarily discarded. A cooling truck was ordered until walk in can be repaired.
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
7-207.11; Priority - Bottle of Tylenol and allergy medication was on shelf above the hot hold food....Medications shall be stored below and away from food and clean equipment and utensils...CDI by properly storing medications. 7-102.11; Priority Foundation; Multiple bottles of chemicals did not have a label.- Label working containers of toxic materials such as cleaners and sanitizers once removed from bulk supply.- CDI; labels were added.
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.
3-304.14(B); Core; Chlorine sanitizer in sani buckets were way above 200ppm.- Sanitizer used to hold wiping cloths shall be at the proper concentration. (50-200ppm/Chlor)- CDI; sani buckets were diluted.
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(A); Core; Observed wet stacking of dishes.- Once cleaned and sanitizer; equipment shall be stored in a self draining position to allow for air drying.- Please do not wet stack dishes.
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 - Several shelves inside refrigerators; walk-in cooler and dry storage were peeling and/or rusty. Freezer by ice machine had dripping water/ice inside it...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved shelving. Repair freezer leaks where needed. Ensure door gasket is sealing properly to keep out warm air.
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 - (REPEAT) Observed soiled exteriors of cooking equipment; fryer interior bottoms; table under grill top; exteriors of dry food containers and their lids; freezer by ice machine (ice build-up); some shelves; push cart...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.
6-501.12; Core; Cleaning is needed on the floors throughout underneath/behind equipment; on the pipes around equipment; the ceilings in the kitchen; and the walls throughout.- Physical facilities shall be kept clean.- Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - (REPEAT) 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.
2-401.11 (A); Core - Observed four covered employee beverages stored near/above food and clean equipment/utensils and food prep areas... Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection cannot result...CDI by properly storing beverage or discarding them.
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.
6-301.11; Priority Foundation - No soap was provided at handsink in wait station area...An adequate supply of soap shall be provided at each handsink or group of adjacent handsinks...CDI by placing soap at handsink. 6-301.12; Priority Foundation - No paper towels provided at handsink in wait station area...Paper towels or other hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by placing paper towels at handsink. 6-301.14; Core - No handwashing sign was posted at handsinks in wait station and men's bathroom...Handwashing signs that instruct food employees to wash their hands shall be posted at each handsink used by food employees...Place required handwashing signs at handsinks.
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.
3-501.16(A)(1); Priority - (REPEAT) Some hot TCS* foods at steam table were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by thoroughly stirring/reheating 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.
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart) in make line top and bottom and in walk-in cooler...Unless actively preparing; properly cooling; or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods; placing in ice-water and lowering temperature of 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority - Observed bottle of sanitizer hanging above box of green peppers and bucket of bleach sanitizer concentrate next to exposed onions in dry storage...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals. 7-204.11; Priority - (REPEAT) Concentration of sanitizer in spray bottle was greater than 200 ppm (test strip bleached out)...Chemical sanitizers applied to food contact surfaces shall meet requirements of 40 CFR 180.940 and not exceed chemical concentration limits...CDI by adjusting sanitizer to proper concentration level (50-200 ppm for chlorine). 7-207.11; Priority - Bottle of Tylenol was on shelf above clean drainboard to right of dish machine...Medications shall be stored below and away from food and clean equipment and utensils...CDI by properly storing Tylenol.
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 - (REPEAT) Chip tomato salsa was cooling in large covered container with about 15 inch food depth (prepared from this morning); and sides of shredded chicken (near pan sides) cooled only 10 degrees in 1 hour (only an ice paddle was on top of cooling chicken--not ice bath was used around pan)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling method for chip salsa and reheating shredded chicken to hot hold.
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
6-202.13; Core - Three sticky fly strips (with numerous dead flies on them) were located by kitchen ventilation hood and near food preparation and clean equipment areas...Insect control devices shall be installed so the area not located over food preparation areas and dead insects are prevented from falling onto exposed food and clean equipment and utensils...Remove fly strips from hood area and food prep/clean equipment areas and relocate to areas where no food and clean equipment/utensils are located.
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 - In walk-in cooler; a few boxes of chicken were stored directly on floor...Food shall be stored at least 6 inches above floor...Store chicken above the floor 6 inches.
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.
3-304.14(B); Core - Chlorine sanitizer in one bucket was less than 50 ppm; and several moist wiping cloths were on counter tops. Soiled wiping cloths were hanging from food worker aprons...Moist or in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths as stated above OR 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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Stacks of disposable aluminum pans were stored with food contact sides up...Single service food/beverage items shall be stored to prevent contamination...Store pans covered or inverted 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.
4-205.10; Core - At soda dispensing area; when ice bin lid below is open; soda can be dispensed from above...Food service equipment shall operate and be used according to manufacturer's design...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-101.19; Core - Some equipment had foil lining them...Equipment nonfood contact surfaces exposed to splash and spills shall be made of smooth and nonabsorbent surfaces...Remove foil liners and increase cleaning frequency of equipment surfaces instead. 4-501.11; Core - (REPEAT) Several shelves inside refrigerators; walk-in cooler and dry storage were peeling and/or rusty. Freezer by ice machine had dripping water/ice inside it (some ice accumulated possibly from door gaskets not sealing properly)...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved shelving. Repair freezer leaks where needed. Ensure door gasket is sealing properly to keep out warm air. 4-502.11(A) and (C); Core - (REPEAT) Some food storage containers/lids; plates were cracked/damaged. Vinyl mats lining many wire shelves were peeling; cracked or with holes...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 - (REPEAT) Observed soiled exteriors of cooking equipment; fryer interior bottoms; table under grill top; exteriors of dry food containers and their lids; freezer by ice machine (ice build-up); some shelves; push cart...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.
5-501.114; Core - One trash dumpster drain had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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 - (REPEAT) When hot and cold water are completely turned off at the spray rinse arm by dish machine; water continues to flow through spray rinse arm. Mop sink can wash faucet leaks after water is completely turned off. This faucet is also coming out of wall (not flush with wall) and holes are in wall around the plumbing components. Other faucets at 3-comp sink and by dish machine were leaking. Baseboard tiles under 3-comp sink were separated from wall...Physical facilities shall be kept in good repair...Repair damaged/leaking faucets; and repair damaged baseboard tiles. 6-501.114; Core - (REPEAT) Observed many lava rock bowls in utensil washing area (cannot be used for food preparation or food service because they are hard to clean)...Items unnecessary to operation or maintenance of establishment shall be removed...Remove these lava rock bowls from kitchen area. They can only be used for decorative purposes. 6-501.12; Core - (REPEAT) Flooring under wait station cabinets; in dry storage areas and under cooking line was soiled. Some ceiling light shields were soiled....Physical facilities shall be kept clean...Increase floor and light shield cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.17; Core - No covered trash can was in women's bathroom...Toilet rooms used by females shall be provided with a covered receptacles for sanitary disposal...Provide covered trash can for women's bathroom.
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 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.
3-302.11 (A)(4); Core - Several containers of dry spices and foods in dry storage were not covered...Unless actively cooling; foods in storage shall be kept covered or sealed...Keep foods covered when not in use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation - Some knives on magnetic strip were soiled but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.; 4-703.11; Priority - After washing and rinsing large spoons at 3-comp sink; kitchen worker hung up spoons to dry. No sanitizing step took place...After washing and rinsing utensils; they shall be properly sanitized...CDI by properly sanitizing spoons. ; 4-602.11; Core - Mold build-up was on interior bottom walls and top of ice machine ice bin area...Equipment such as ice machines shall be cleaned frequently enough to prevent mold accumulation...Increase ice machine cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14; Priority - Birria salsa was at 47-48F in walk-in cooler after cooling for more than 6 hours (since 7/14)...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding 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.
3-501.16(A)(1); Priority - Many hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating 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.
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 - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling; or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less or time as a public health control can be used...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
7-204.11; Priority - Concentration of wiping cloth chlorine sanitizer in bucket was greater than 200 ppm (test strips bleached out after draining most of the liquid and filling again with water 2 times)...Chemical sanitizers applied to food contact surfaces shall meet requirements of 40 CFR 180.940 and not exceed chemical concentration limits...CDI by adjusting sanitizer to proper concentration level (50-200 ppm for chlorine).
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
4-301.11; Priority Foundation - Kitchen refrigerated make line unit; refrigerated drawers under cook line and walk-in cooler were not maintaining TCS* foods at 41F or less...Equiment food cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less and to facilitate proper cooling...Repair or provide maintenance for refrigeration above so TCS* foods are maintained at 41F or less...Not corrected during inspection. ; 3-501.15; Priority Foundation - Birria sauce did not cool fast enough to meet time-temperature cooling parameters (see Item #20 on this report). Chip tomato salsa was cooling in large covered container with about 15 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by voluntarily discarding birria sauce and changing cooling method for tomato salsa.
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
6-202.13; Core - Sticky fly strip (with dead flies on it) was located by kitchen ventilation hood; near food preparation and clean equipment areas...Insect control devices shall be installed so the area not located over food preparation areas and dead insects are prevented from falling onto exposed food and clean equipment and utensils...Remove fly strip from hood area and relocate to area where no food and clean equipment/utensils are located.; 6-202.15; Core - Exterior rear entrance door was not closed completely (open gap of a few centimeters) during the majority of the inspection; and many live flies were in establishment...Outer openings of food establishments shall be protected from entry of insects by solid-self-closing and tight-fitting doors...Keep rear door completely closed when not in use.; 6-501.111; Core - Many live house flies were in kitchen and dining areas...The premises shall be kept free of insects using methods approved for food service establishments...Rid premises of flies as stated above.
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.
4-501.11; Core - Several shelves inside refrigerators; walk-in cooler and dry storage were peeling and/or rusty. Freezer by ice machine had dripping water/ice inside it...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves with similar approved shelving. Repair freezer leaks where needed. Ensure door gasket is sealing properly to keep out warm air.; 4-502.11(A) and (C); Core - Some food storage containers/lids and plates were cracked/damaged. Vinyl lining many wire shelves was peeling; cracked or with holes...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.
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 exteriors of cooking equipment; fryer interior bottoms; table under grill top; interiors of large freezer and freezer by ice machine (ice build-up); some shelves; push cart; metal sink insert below spray arm by dish machine...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.
5-501.113; Core - Top lids and side doors of trash/recycling receptacles were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.; 5-501.115; Core - Some trash; cardboard and debris was on ground by dumpsters...Trash and recycling dumpster enclosures shall be kept clean...Work with property manager and other businesses who use trash area to maintain dumpster area in a clean and sanitary condition at all times.
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.
6-501.16; Core - In mop sink/can wash; wet mop heads were down in sink basin...After use; mops shall be positioned so they air dry without soiled walls; equipment or supplies...Store wet mops hanging with handles up and mop heads down; draining into sink basin. ; 6-501.11; Core - When hot and cold water are completely turned off at the two spray rinse arms by dish machine; water continues to flow through spray rinse arms. Mop sink can wash faucet leaks after water is completely turned off. This faucet is also coming out of wall (not flush with wall). Ventilation hood has missing corner caulk...Physical facilities shall be kept in good repair...Repair damaged faucets/fixtures and replace caulk where needed.; 6-501.114; Core - Observed many lava rock bowls in utensil washing area (cannot be used for food preparation or food service because they are hard to clean)...Items unnecessary to operation or maintenance of establishment shall be removed...Remove these lava rock bowls from kitchen area. They can only be used for decorative purposes. ; 6-501.12; Core - Flooring under wait station cabinets and in dry storage areas was soiled...Physical facilities shall be kept clean...Increase floor cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.114; Priority; The sanitizer was below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer to ensure the correct amount is being used. CDI... The sanitizer was corrected to 100 parts per million.
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.
4-903.11(A); (B) and (D); Core; Clean the air-drying shelves. Clean dishes must be stored where they are not exposed to splash; dust; or other 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.
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; Clean the air-drying shelves. Clean the gaskets on the cold- hold units. Clean the bottom of the cold- hold units. Clean the shelves in the reach-in freezer unit near the ice machine to remove the ice build-up. Clean around the cooking equipment and deep fryers. Equipment shall 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.
5-205.15; Priority; Repair the leak under the three compartment sink and a handwashing sink. All plumbing systems shall be maintained in good repair. A return visit will be made to see if the item has been corrected.
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.
6-501.11; Core; Repair the wall at the three compartment sink and reach-in freezer units. Physical Facilities shall be maintained 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Replace the many blown light bulbs in the restaurant. There must be at least (50 foot candles) at a surface where a Food Employee is working with Food or working with Utensils or Equipment such as knives or where Employee safety is a factor.
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.