notedCode 3-302.11(A)(1) Raw eggs stored above shredded cheese in reach in cooler. In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Raw eggs stored above shredded cheese in reach in cooler. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps. Moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-901.11(A) Some hotel pans on drying rack stacked wet. Air dry equipment and utensils after cleaning and sanitizing or place sideways to self-drain. No points taken.
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 Wire shelving in walk in cooler is rusting. Equipment shall be kept 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.
4-501.11 Wire shelving in walk in cooler is rusting. Equipment shall be kept in good repair. 4-205.10 Wood shelf used at serve line by grill. Equipment such as shelves must be non-aborbent. You may use wood shelving in dry storage areas.
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.
4-602.13 Nonfood Contact Surfaces Some cleaning needed for food/soil build-up on wire shelving in walk in cooler.
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 PF Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
notedCode 3-305.11 Food stored in plastic container on floor in walk in cooler under shelves. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food stored in plastic container on floor in walk in cooler under shelves. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Though in a container; the problem arise when container is picked up off floor and laid on a clean food prep area.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-501.11 Wire shelving in walk in cooler is rusting. Equipment shall be kept 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.
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 Holding (P) Refried beans and shredded chicken observed in reach in warmer at 125 F. Shredded chicken and refried beans observed in steam unit between 105-115 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately advised employees to place both products back onto stove top to reheat up to 165 F. Discussed the importance of reheating foods properly to 165 F and holding once reheated at 135 F.
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) At the time of inspection; all temperature control for safety foods inside coolers were observed without date marking indicators. Items to include cooked chicken; cooked beef; carnitas; tamales; salsa; cheese sauce; corn; etc. Temperature control for safety; ready to eat foods that remain under refrigeration for more than 24 hours shall be dated to indicate when the product was opened or prepared. Corrected During Inspection -Discussed the importance of PIC monitoring these items to ensure employees are properly dating TCS/RTE foods. Advised PIC to properly date these items and to discard any products that have exceeded the 7 day shelf life.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Employees personal items observed being stored on shelving with food and equipment. Designate and use an area for the orderly storage of employees' clothing and possessions.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Leak observed inside walk in cooler. Low boy cooler was not consistently operating at 41 F at the time of inspection. Equipment shall be maintained in good repair and proper adjustment.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13 Nonfood Contact Surfaces (C) Dust build up on fan inside walk in cooler.
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) Scallops; shrimp; fish; cut tomatoes; raw chicken; and pork in low boy cooler at cook line are registering between 42-44 F. Lamb; tamales; and carnitas in walk in cooler with a prep date of 10/7 observed between 42-44 F inside walk in cooler. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Walk in cooler registering at 41 F or less at time of inspection. Ambient air coming from fan in walk in cooler is registering at 35 F. Facility has just recently prepped multiple items and placed on shelving below items that are registering above 41 F. This could be due to the lack of air flow or due to the items being directly in front of the door of the walk in cooler. Low boy cooler is opened and closed frequently throughout service and sometimes drawers are not closed all the way. Advised PIC to discard items registering above 41 F that were prepared yesterday inside walk in cooler and to remove items above 41 F or less to quickly cool down inside walk in cooler. Suggested to have low boy cooler adjusted to lower temperature. PIC will contact refrigeration company to assess low boy cooler. Low boy cooler was decreasing in temperature upon inspectors departure.
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.
6-301.12; Priority Foundation; Paper towel dispenser at handwashing sink at far end of cook line closest to drink station is not dispensing paper towels due to battery being dead. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - Inspector advised PIC to supply roll of paper towels at this handwashing sink until battery can be replaced.
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.
4-601.11 (A); Priority Foundation; Chemical dish machine registering at 0ppm during inspection. A chemical sanitizer used for a mechanical machine shall meet the criteria as specified by the data plate (50 ppm). Corrected During Inspection - Chlorine sanitizer was low in bucket below machine. PIC was able to replace this; prime the machine and achieve 50 ppm 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Chemical spray bottles not properly labeled to identify contents of container. Working containers of toxic or poisonous materials shall be clearly and individually labeled to identify the contents. Corrected During Inspection - Inspector advised PIC to label 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; Shredded chicken in the beginning stages of cooling inside the walk in cooler in stacked sealed containers that does not allow adequte air flow for rapid cooling. Two large 5 gallon containers of chicken broth observed cooling underneath prep table at room temperature. Several containers of salsa observed cooling in walk in cooler in large; deep 5 gallon buckets with lids tightly sealed. Cooling shall be accomplished by placing the food in shallow containers; separating the food into smaller portions; loosely covering or uncovering the food to facilitate heat transfer from the surface of the food. Corrected During Inspection - PIC was able to intervene by removing lids from containers and unstacking them. Inspector suggested beginning to cool the large container of broth in ice baths and to separate salsa into smaller containers for 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.
3-501.13 ; Priority Foundation; Fish observed thawing in prep sink in standing water. Products in the process of thawing shall be under cold running water or under refrigeration. Corrected During Inspection - PIC turned on cold running water to facilitate thawing.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
5-501.113; Core; Dumpster lids are missing from top of dumpster. Receptacle shall have tight fitting lids.; 5-501.114; Core; Drain plugs missing from both dumpsters in the enclosure. Drains in receptables shall have drain plugs in place.
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.