2-102.12 (A) Certified Food Protection Manager (C) No one present during the inspection with an approved certification. Someone with a certification shall be present at all times. Have more staff obtain certification. Discussed opportunities with PIC. CDI No points deducted for first 180 days of transitional permit.
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 4-602.11(E) Equipment food-contact surfaces and utensils - FrequencyCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11(E) Equipment food-contact surfaces and utensils - Frequency; Soda nozzles at the beverage dispenser had some buildup on their interior surfaces. Food contact surfaces of equipment such as soda nozzles and ice bins shall be cleaned at a frequency necessary to prevent residue buildup. Clean these more frequently.
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 and Cold Holding (P) Queso that found holding in steam table at 89F. Potentially hazardous food being held hot shall remain at 135F or higher. CDI- Food was reheated to 165F during the 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.
3-302.12; Repeat; Large container of sugar was left unlabeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was found being stored in a container of sugar with its handle directly touching the sugar. If utensils are stored inside of food containers; they shall be stored with their handles above the food in order to prevent potential 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee personal cellphone was found being stored on shelving with food products. Employees shall have and use a designated area for items where they are not a source of contamination and separate from food and food items.
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.
notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw shell eggs were stored above ready to eat food in the walk in cooler. In order to prevent cross contamination; all raw animal food shall be stored below ready to eat food items. CDI- Food was rearranged as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Repeat; Large container of flour was left unlabeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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.
notedCode 3-302.15 Washing Fruits and Vegetables (C)Other
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C); Avocados with stickers remaining on them were stored ready for use on the prep line. Before cutting/using/selling fruits and vegetables; they shall be washed and stickers shall be removed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Box of forks were being stored on the floor in the dry storage area. Utensils shall be stored at least six inches above the floor on shelving.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Wired shelving above prep sink has dust residue buildup. Non food contact surfaces shall be kept free of insects and other pests.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling at the end of the prep line is beginning to develop dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
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.
2-102.12 (A) Certified Food Protection Manager (C) No one present during the inspection with an approved certification. Someone with a certification shall be present at all times. Have more staff obtain certification. Discussed opportunities with PIC. CDI No points deducted for first 180 days of transitional permit.
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 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 and Cold Holding (P) Queso that was made this morning in steam table at 109-112F. Small cut shrimp sitting in small pan inside of deeper pan of the large shrimp (large shrimp pan in pan of hot water and able to get the steam from the makeshift steam well on the grill). Food shall be held hot 135F or higher. Queso reheated to 165F or higher then allowed to come back down and temperature setting on table increased. Small shrimp reheated on grill and placed in a different pan of water to be able to get the steam. CDI
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) Food in the grill drawer unit up to 46F. Cheese at 41-43F was placed in unit this morning. When checked later in the inspection the temperature was increasing to 42-45F. One pan of chicken in the bottom left drawer was 41F. This display temperature on this unit was reading 44F a majority of the inspection and it was observed at 42F and 38F later in the inspection but still not maintaining 41F or less. Horchata made in the facility with milk is in dispenser unit at 46F. Salsa in the salsa bar at 42-44F and display of unit at 38F. Maintain TCS foods in cold holding at 41F or less. PIC states proteins in the grill drawer unit were cooked yesterday and will be used today. All food in this unit was relocated to walkin to cool and is was stated not to use this unit until the temperature setting of the unit could be adjusted properly. Food stored in cabinet of makeline until grill unit can be evaluated by a technician. PIC states that the salsa bar is turned off each night. Ensure the unit is able to cool properly to 41F or less prior to placing food in the unit. Salsa removed from unit and placed in walkin to cool and cold product from the walkin rotated to salsa bar. Continue to monitor this unit. A food grade bag of ice or ice paddle can be used in the horchata to reach 41F or less or stored in another unit in a pitcher. Horchata placed in walkin during inspection. CDI Verification will be made to evaluate by 12/4. VR
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 Separation - Storage (P) Spray bottles of chemicals on table in small area behind beverage reachin and above single service items. Chemicals shall be stored where not a source of contamination and separate from food and food items. Items relocated. CDI
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 3-501.15 Lettuce prepared today in a deep plastic container with a lid on it in the cabinet of the makeline unit at 59F. Queso made this morning in the walkin in metal pans with plastic on them and stacked on top of each other (bottom pan has plastic and metal lid) at 57-59F. Recently cut tomatoes with plastic covering the container at 57F. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Lettuce prepared today in a deep plastic container with a lid on it in the cabinet of the makeline unit at 59F. Queso made this morning in the walkin in metal pans with plastic on them and stacked on top of each other (bottom pan has plastic and metal lid) at 57-59F. Recently cut tomatoes with plastic covering the container at 57F. 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. Plastic loosened on items; or lids removed to allow items to cool. Pans of cheese were relocated to empty rack furthest away from the door. Utilizing the walkin for cooling is more efficient than the makeline unit. CDI
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 3-302.12 Squeeze bottles or oil and shelf stable butter at grill lacking labels. Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Squeeze bottles or oil and shelf stable butter at grill lacking labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Label bottles and seasonings as necessary.
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(B) Sanitizer rag bucket tested with facilities sink and surface test strips and lower than the required threshold indicated on the bottle. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Concentration of sink and surface sanitizer coming out of the dispenser at the three compartment sink is in the correct range.
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 4-903.11(A)(C) A few single service items on shelf above makeline/steam table stored with food contact portion facing up. Store single-use and single-service articles in a cleanEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) A few single service items on shelf above makeline/steam table stored with food contact portion facing up. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store items inverted.
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.
5-501.17 Toilet Room Receptacle; Covered (C) Female bathroom lacking a covered trash can. Womens restrooms require a covered trash can. Obtain an additional trash can with a lid or place a lid on current trash can.
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
6-305.11 Designation - Dressing Areas and Lockers (C) Employee drink stored on table above single service items and lotion stored on shelf above a food prep table. Employees shall have a designated area for items where not a source of contamination and separate from food and food items.
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.