notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); A few stacks of plates stored as clean at the service line had food residues on them. Ensure food contact surfaces of equipment and utensils are maintained clean. CDI-Plates were moved to dish pit 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC was not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. CDI-Information on food protection manager course in Spanish was sent to PIC email; and PIC 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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); A stack of plates stored as clean at the service line had food residues on them. The ice machine had a significant build up of black residue on the interior panel. The can opener has dried food residue on it from last use. Food contact surfaces of equipment and utensils shall be maintained clean. CDI-Items were cleaned and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (Priority); There was a bottle of bleach missing a lid stored next to drink mixes on a lower shelf in the entrance to the kitchen. Store chemicals so they can't contaminate food products. CDI-Bleach was moved to the chemical storage area.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; There was some food residue on the exterior of the dish machine. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-The dish machine was cleaned.
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(A); Priority; Three pans of beans did not cool after being cooked last night. Beans cooked last night were 45F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Beans were voluntarily discarded. EC provided cooling logs in Spanish via email to PIC.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods (chicken; lettuce; beans) were holding 45-52F in the prep cooler. Foods were moved to this unit this morning at about 10 am. TCS foods must be held cold at 41F or below. CDI-Foods were voluntarily discarded. Unit will be serviced.
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; Foods to be cooled were stored in deep pans and wrapped with plastic wrap. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave foods uncovered; if you can protect them from splash. CDI-Educational materials on cooling methods in Spanish provided to PIC via email. Plastic wrap was removed from cooling pico di gallo. Beans cooked yesterday and stored in deep pans were 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.
notedCode 3-304.12 (A) Spoon Handle is stored on the Flan. Spoon handle is stored on the food inside the refrigerated drawer. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Spoon Handle is stored on the Flan. Spoon handle is stored on the food inside the refrigerated drawer. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Keep handles off the food. Consider using a small pan inside the refrigerated drawer for the spoon. Do not store the spoon inside the flan; a clean spoon may be needed each time. Spoons were removed
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 Food Equipment; Certification and Classification (C) Both True Glass Front Display Refrigerators used in the kitchen for open food (including salsa; corn and flan) are NSF approved for the storage and/or display of packaged or bottled products only. They are not being used as intended by the manufacturer.
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 4-204.113 Warewashing MachineCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.113 Warewashing Machine; Data Plate Operation Specifications (C) Dish Machine is washing at 87 degrees F. Allow the hot water to run to bring temperature into range specified on the sticker on the dish machine (120F; 140F for wash water). Pre wash hose was used to bring hot water to the area and wash temperature increased.
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; Dish Machine is not sanitizing. Use test strips daily to verify presence of sanitizer. Manager replaced tubing and dispensing system component during today's inspection and dish machine is sanitizing by the end of today's inspection.; 4-602.11; Core; Ice Machine contains accumulated slime inside. Empty for a detailed 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.
3-501.16(A)(1) ; Priority; Pan of chunky; mostly cut; firm vegetables is held on the grill at 105F. If vegetables are not maintained at 135F and hotter; they should be held according to the rule: Time as a Public Health control that requires labeling; written procedures and disposal of all food that remains at 4 hours (or bring home to pigs). discussed today
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
2-303.11; Core; Employees wear jewelry on their wrists. Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands.
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.
3-304.12; Core; Tongs are stored on the splash guard at the handwashing sink. These tongs will be reused and are often stored on the guard to the left of the fryer. Do not use the handwashing sink for anything other than handwashing and this includes storing utensils on the splash guard. Tongs were taken to the ware washing sink to clean and sanitize.
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.
4-501.12; Core; Several cutting boards are in bad condition with black areas or deteriorated rough surfaces. Discard cutting boards that can no longer be effectively cleaned or restored to a smooth surface.
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; Can Opener mount is heavily soiled and blue plastic insert cannot be removed today for cleaning. . Fan mounted outside the walk in cooler is not clean. Maintain equipment and items in the kitchen clean and free of build up.
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; Floor needs more frequent cleaning. Wall at ice machine needs 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority Foundation; Employee used her bare hand to hold the rotisserie chicken with her right hand and cut with her left hand. She reheated the rotisserie chicken on the grill with a lid to 127 degrees F. Employee should wear a glove on the hand holding the cooked chicken to prevent bare hand contact. A clean hand in contact with the cooked chicken is acceptable when the chicken is reheated to at least 145F. Discussed and redirected today
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.
6-301.12; Priority Foundation; Towel dispenser is broken; not dispensing towels. Dispenser was ordered but not received. Replace broken towel dispenser. Assure towels are available at each handwashing sink. Roll of towels is stored on the very high shelf above the 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.
4-501.114; Priority; Dish Machine is not sanitizing. Bucket of chlorine is empty. Use test strips to verify presence of sanitizer. Dish machine was run several times today and bucket of concentrated bleach was replaced.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; House Flies are active in the kitchen. Maintain kitchen free of insects.
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.
3-304.12; Core; Small pan is stored inside pan of black beans inside the walk in cooler (used as a scoop or utensil). Do not leave pan inside the food. Utensil with a handle should be available. . . Tongs are stored on the splash guard at the sink. These tongs will be reused and are often stored on the guard to the left of the fryer (but it is too hot today). Do not use the handwashing sink for anything other than handwashing and this includes storing utensils on the splash guard. Tongs were taken to the ware washing sink to clean and sanitize.
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; Gasket on the top Refrigerated Drawer under the grill is not attached; badly torn. Replace refrigerator gasket. . . Ice Bucket is cracked. Replace ice bucket. . Green and white cutting boards are in bad condition with deep nicks and black surfaces. Discard cutting boards that are rough (not smooth) or can no longer be effectively cleaned. . . Towel dispenser is not gripping towels and not dispensing properly. Replace paper towel dispenser. Maintain these items in good cleanable condition.
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; Can Opener mount is heavily soiled and blue plastic insert cannot be removed today for cleaning. Entire can opener mount should be removed from the table for deep cleaning (and can be replaced after cleaning). . . Equipment above the steam table and above the make line refrigerator are soiled. Shelves are not clean. Dish machine is unusually soiled; not clean. Fan mounted outside the walk in cooler is not clean. Maintain equipment and items in the kitchen clean and free of build up.
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; Several stacks of plates stored as clean on the serve line had food splash on them. The can opener had black residue on it. Several pans stored as clean had sticker and food residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Dishes were moved to dish machine to be cleaned again. Reviewed need to keep dishes clean for service with PIC.
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; Several stacks of plates stored as clean on the serve line had food splash on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Dishes were moved to dish machine to be cleaned again. Reviewed need to keep dishes clean for service with PIC.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; The spray bottle containing degreaser was not labeled. Working containers of chemicals shall be labeled with the common name of the material. CDI-Bottle was labeled.; 7-201.11; Priority; One spray bottle of degreaser was stored on the clean dish shelf. Chemicals shall be stored so they cannot contaminate equipment; utensils; or food. CDI-Bottle moved to under 3-compartment sink.
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; Core; One wet wiping cloth was stored on a rolling rack in between uses. Wet wiping cloths must be stored in a sanitizing solution in between uses. CDI-Cloth was moved to a sanitizer bucket.
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.