notedCode 3-304.12 Core: Sugar scoop is lying flat in the sugar. In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 Core: Sugar scoop is lying flat in the sugar. In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(A) In the FOOD with their handles above the top of the FOOD and the container;(B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface;(D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes;(E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or(F) In a container of water if the water is maintained at a temperature of at least 135F. The sugar scoop handle was placed above the sugar once REHS discussed this with the PIC.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 2-303.11 Core: A food service employee is wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Core: A food service employee is wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. CDI-This employee removed the watch once REHS spoke to PIC.
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.
4-903.11(A); (B) and (D); Core; Wet stacking metal food containers. Clean utensils shall be stored in a self draining position that allows air drying. CDI-The metal pans food containers were separated.
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.
2-301.14 (F); Several employees observed entering and exiting the kitchen with gloved hands but did not change gloves or wash their hands before continuing food preparation. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employees were instructed to wash their hands.
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.
5-205.11 (A); Priority Foundation; Dishes observed inside of the handwashing sink upon my arrival and a large stack of dishes were later observed blocking access to the handwashing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- education given and dishes were removed. 6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink upon my arrival. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels were provided.
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; Several utensils and other food equipment being stored as clean was observed with food debris present. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area. Repeat.
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; Carnitas cooked yesterday was holding between 44-50F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- carnitas was voluntarily discarded by 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.
3-501.18; Priority; Toasted pumpkin seed dip (9/27) and Tortilla soup (9/29) were both observed being held beyond 7 days. An employee was also observed re-dating a TCS food item that was to be discarded due to exceeding 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- education was given and all food items out of date were voluntarily discarded by the PIC. 3-501.17; Priority Foundation; Pork posole and spinach empanadas both prepared yesterday did not have dates. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates were added.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: Containers of carnitas cooked yesterday was tightly covered and holding between 44-50F. 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. CDI- carnitas was voluntarily discarded by 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Covered containers of cooked rice and tortilla chips were observed being stored underneath the water heater and water lines in the small hallway leading to the back door. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. Remove food from this 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.
4-903.12; Clean equipment and utensils are being stored underneath and/or propped onto water lines in the small hallway leading to the back door. Do not store cleaned equipment; utensils; linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Remove these items.
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.
4-601.11 (A); Priority Foundation; There are still some metal containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area. Repeat. 4-703.11 Hot Water and Chemical - Methods (P); Chlorine sanitizer shall be maintained between 50-100ppm. Chlorine in dish machine 0ppm. CDI: Eco lab was called and 3 comp set up prior to REHS departure.
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; Some sticker residue on containers. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area. Repeat.
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; Flies in kitchen. Seek more aggressive controls.
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.
6-501.114; Core; Quite a few unused/old pieces of equipment; wood located around the outside of the building. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter. Repeat.
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; Pans stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned to dish area for additional cleaning.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In small upper left drawer cold-hold; cheese and grilled jalapeno peppers cold-holding at 42.5-45F. Overall improvement in cold-holding. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Temperature reduced to cold-hold drawers during inspection and these products moved to reach-in freezer for active cooling. Recommend having the drawer unit serviced. [REPEAT]
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; Cooling Methods: Several containers of cooked rice sitting out on rack at 129-134F. Cooked rice in ice bath with too many food pans in the bath; no room for ice to surround the containers up to the level of the food. Start Active Cooling (ice bath; freezer; cooler; etc.) when cooked food cools to almost 135F. When using ice bath; use appropriate sized containers to allow space for ice to surround the food containers up to the level of the product around all sides. [REPEAT]
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.
3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. Several knives stored wedged in crack between prep unit and table. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Tongs and knives moved during inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
5-501.110; Core; Lids of trash and recycling bins left open with flies observed. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. CDI- Lids closed during inspection.
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; Mops hung to dry outside; draining onto open gravel/ground. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Waste water shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system (plumbed floor drain). CDI- Mops moved to mop sink during inspection to drain into service sink.; 6-501.11; Core; In kitchen; floor tiles pulling up under the tall cold-hold unit. Outside by the storage shed; heavy wall damage with part of exterior wall missing. In ladies restroom; wall damage around trash can. PHYSICAL FACILITIES shall be maintained in good repair. Fasten down the kitchen floor tiles. Repair the outside side of building and wall in ladies room. Recommend leaving lid off main trash can in ladies restroom and adding stronger wall covering (wall tiles; etc.) in trash area to prevent future wall damage.
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.