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)- Noted date marking label missing for container of open containers of heavy cream and sour cream in the tall reach in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Item relabeled.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 - Noted back door left opened without proper covering or protection. Protect outer openings of establishment from insect or rodent entry.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Priority foundation: No chlorine test strips provided. Provide a test kit that accurately measures sanitizer concentrations. CDI - Chlorine test strips provided.
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 6-501.12- Detail cleaning needed for the interior ceilings space throughout food truck. FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12- Detail cleaning needed for the interior ceilings space throughout food truck. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
5-205.11 (B) - Noted several pans and utensils stored in handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- EHS instructed PIC to relocated utensils.
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.
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) - Observed raw eggs stored with cut onions on the make line. Noted flats of raw shelled eggs stored above containers of sauces and other ready-to-eat item in the glass reach in cooler. CDI- Keep raw eggs and raw meats below ready-to eat items to minimize the risk of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) - Observed container of curry sauce hot holding at 117 on the stove. According to PIC this item was prepared roughly hour prior to inspection. Maintain TCS foods in hot holding at 135F or above. CDI- Items reheated and placed back into hot holding.
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 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) - Noted several TCS items were held above 41 F in the tall reach in cooler units. Maintain TCS foods in cold holding at 41F or less. CDI- Items 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 3-501.17 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)- Noted date marking label missing for container of fried cauliflower made the day before. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Item relabeled.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf) - Noted pans of spaghetti noodle and rice are being held on Time as Public Health. However no written procedures are currently available onsite and items were not properly time stamped to indicate when TCS items were pulled from temperature control. CDI- Education provided and Department written procedures made available to use TPHC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-204.112 (B)- Noted ambient air thermometer missing for prep cooler near the cook line. Provide and position correctly an air thermometer in cold/hot holding equipment. Place ambient thermometer in cooler.
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.
majorCode 6-501.111 Controlling Pests (Pf) - Noted several house flies and bees within mobile food unit. Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) - Noted several house flies and bees within mobile food unit. Keep the premises free of insects; rodents; and other pests. 6-202.15 - Noted back door left opened during time of inspection without any protective covering to prevent access of pests. Protect outer openings of establishment from insect or rodent entry.
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.
notedCode 3-305.11-Containers of dried spicesContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11-Containers of dried spices; seasonings; bulk container of rice and onions were being stored on the floor during time of inspection. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
minorCode 2-402.11 Effectiveness - Hair Restraints (C) - Noted food employee not donning hair restraint while preparing food. Use head coveringsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) - Noted food employee not donning hair restraint while preparing food. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) - No food grade sanitizer was prepared on made available during time of inspection. Ensure chlorine and Quat sanitizer made available during onsite during hours of operation.
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.
3-304.12 (C ) - Noted several knives being stored in soiled surfaces in between use. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. 3-304.12 (F) - Noted utensil being stored in luke warm water (89 F) at the stove top. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
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 4-903.11(A)(C) Noted several single service items being stored on the floor in rear storage shed and on under the storage racks on the mobile food unit. 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) Noted several single service items being stored on the floor in rear storage shed and on under the storage racks on the mobile food unit. 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.
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.
5-205.15 - Noted water slow to drain at the 3 compartment sink. Maintain a plumbing system in good repair.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled spray bottle of degreaser. Label working containers of toxic materials such as cleaners and sanitizers. PIC labeled the degreaser once REHS spoke to him.
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
4-302.14 Priority foundation: No chlorine test strips provided. Provide a test kit that accurately measures sanitizer concentrations. Obtain test strips by April 5th.
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: No sanitizer provided. Provide sanitizer mixed to the proper concentration. PIC provided bleach sanitizer mixed to 200ppm once REHS spoke to 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.