4-601.11(A); Core; Observed pans; pots; and utensils that were deemed clean with food debris still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12(B)(C)(D); Core; Observed multiple cuts foods/veggies being stored in direct contact with ice.-Unpackaged food may not be stored in direct contact with undrained ice.- Please do not store food in undrained ice. Placing ice in a food safe bag and laying on top of the product can be done.
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; Core; Observed ice buildup on walk in freezer door causing frost to enter onto food product. Observed some rusting of equipment.- Equipment shall be in good repair and condition.- Please replace/repair items listed
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); Core - A few food containers/utensils and one hand slicer had food debris on them but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
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)(2) and (B); Priority - Several cold TCS* foods (not cooling down) were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly cooling/refrigerating foods and opening walk-in freezer door (opening into cooler) so walk-in cooler temperature dropped to properly refrigerate foods.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed many live roaches behind equipment.- Facility shall be free of insects; rodents; and other pests.- Please increase pest control.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12(B)(C)(D); Core; Observed multiple cuts foods/veggies being stored in direct contact with ice.-Unpackaged food may not be stored in direct contact with undrained ice.- Please do not store food in undrained ice. Placing ice in a food safe bag and laying on top of the product can be done.
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; Core - (REPEAT) Many wire shelves were rusty or peeling throughout facility (including inside refrigerators) and gaskets torn throughout...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 4-502.11(A) and (C); Core - (REPEAT) Several utensils; containers; large bin lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 (A); Priority Foundation - Observed worker pour water with rice into basin of one handwashing sink (from steam table well). Also; spray bottles of cleaner/sanitizer were hanging over splash guard of another handsink...A handwashing sink shall be maintained so that it is accessible at all times for employee use and shall not be used for any other purpose other than handwashing...CDI by informing PIC about handsink use and spray bottles were removed from handsink splashguard.
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.
3-302.11(A)(1); Priority - Many raw meats (removed from commercial packaging) were stored above or on top of ready-to-eat (cooked foods) in walk-in freezer...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing foods. 3-3-2.11 (A)(4); Core - (REPEAT) Several foods in walk-in freezer (not cooling down) were uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover/seal foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Core - A few food containers/utensils and one hand slicer had food debris on them but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
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.
3-501.187; Priority Foundation - (REPEAT) Many ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (salsas; in-house made potato salad; empanadas with cooked fillings; etc.). Several ready-to-eat foods in walk-in freezer were not dated...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates; marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by properly dating foods.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One spray bottle with yellow liquid was not labeled; and another spray bottle labeled "water and Clorox" smelled like a cleaner...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by labeling unlabeled spray bottle and discarding liquid from sanitizer spray bottle. 7-201.11; Priority - Two chemical and sanitizer filled bottles were found being stored near/next to clean utensils/equipment in kitchen and in waitress area...Poisonous or toxic materials shall be stored so that they cannot contaminate food; equipment; utensils; linens and single-service and single-use articles...CDI by properly relocating chemicals.
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 - Beans in container with 6-8 inch food depth were cooling on table top (no active cooling taking place)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with ice-water at level of food in containers and constant stirring; rapid cooling equipment (freezer; ice-water paddles); adding ice as ingredient; and/or loose covering or completely uncovering cooling foods if there's no overhead contamination...CDI by using ice-water bath for faster 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.
3-302.12; Core - (REPEAT) Some containers of dry foods and spices were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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; Core - (REPEAT) A few moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
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; Core - One dry food had dispensing cup with no handle; and another dry food had scoop with handle buried in food...During pauses in food dispensing; food scoops or utensils shall be stored on clean; dry surface OR in food with handles extending out of food OR in hot water at 135F or above...Store dispensing utensils as stated above. Only use dispensing scoops/utensils with extended handles.
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.
4-903.11(A); (B) and (D); Core - (REPEAT) Several clean containers; pans and blue ice bucket were stored with food contact surfaces up and unprotected. A few clean food containers were stacked while wet. Many clean utensils and lids were stored in soiled containers (food debris; crumbs at bottoms)...Clean equipment and utensils shall be stored where they are not exposed to splash; dust or contamination; covered or inverted or in self-draining position that allows air drying...Store clean equipment/utensils as stated above; separating wet items so they completely air dry before stacking;
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) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - (REPEAT) Box of disposable food containers were on floor in outside dry storage room. Several disposable aluminum pans were stored with food contact sides uncovered...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep disposable containers in original containers/plastic bags; covered or inverted on clean surfaces and 6 inches above 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.
4-501.11; Core - (REPEAT) Many wire shelves were rusty or peeling throughout facility (including inside refrigerators)...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 4-502.11(A) and (C); Core - (REPEAT) Several utensils; containers; large bin lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; equipment handles; interiors of refrigerators; freezers...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
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.
5-501.111; Core - (REPEAT) Outside dumpster had one missing top lid...Trash/recycling receptacles shall be kept in good repair...Replace dumpster with one that has intact lids. 5-501.114; Core - (REPEAT) Dumpster had missing drain plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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.
6-501.11; Core - (REPEAT) Some ice was accumulated around walk-in freezer door frame. One kitchen ceiling light shield was cracked...Physical facilities shall be kept in good repair...Repair heat strip around freezer door and/or repair any air leaks into freezer that is causing ice to accumulate. Replace cracked light shield. 6-501.12; Core - Vent hood filters and vent hood were dusty and had some grease build-up...Physical facilities shall be kept clean...Increase cleaning frequency of vent hood and filters.
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.
3-302.11; Core - A few foods (not cooling down) in make line bottom units were uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Keep foods covered/sealed as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.187; Priority Foundation - Open jug of milk and pan of lasagna were open/cooked & cooled more than 24 hours ago. Several ready-to-eat foods in walk-in freezer were not dated. Empanadas with cooked meat filling were removed from freezer to thaw in cooler but did not have thaw dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates; marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by properly dating foods.
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.
4-204.112 (B); Core - No thermometer was in (or on exterior) front see-through hot holding unit for tamales and empanadas...Hot holding units shall have an accurate thermometer located in coolest part of unit...Provide a thermometer in this unit that is accurate to plus or minus 3 degrees F. Air temperature must be 135F or above.
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.
3-302.12; Core - Containers of maseca; flour; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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; Core - One sanitizer wiping cloth bucket had chlorine concentration less than 50 ppm. Another wiping cloth bucket had soap in it...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing proper sanitizer (without soap) in buckets.
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.
4-903.11(A); (B) and (D); Core - Several clean dishes; containers containers; pans and blue ice bucket were stored with food contact surfaces up and unprotected. Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored where they are not exposed to splash; dust or contamination; covered or inverted or in self-draining position that allows air drying...Store clean equipment/utensils as stated above; separating wet items so they completely air dry before stacking;
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) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Boxes of disposable food containers were on floor in outside dry storage room. Long stack of Styrofoam cups (in soda dispensing area) was not protected well...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep disposable containers in original containers/plastic bags; covered or inverted on clean surfaces and 6 inches above 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.
4-502.11(A) and (C); Core - Several utensils; containers; large bin lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items. 4-205.10; Core - At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...At soda dispensing station; reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - Many wire shelves were rusty or peeling throughout facility (including inside refrigerators)...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
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.
5-501.111; Core - Outside dumpster had one missing top lid...Trash/recycling receptacles shall be kept in good repair...Replace dumpster with one that has intact lids. 5-501.114; Core - Dumpster had missing drain plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
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.
6-501.11; Core - Walk-in freezer had accumulated ice under evaporator. Large amount of ice was accumulated around walk-in freezer door frame; preventing door from closing completely...Physical facilities shall be kept in good repair...Repair evaporator leaks and repair heat strip around freezer door and/or repair door seals so door shuts completely.
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.
3-302.11; Core - Some dry foods; spices in storage were in uncovered or unsealed containers...Unless actively cooling; foods in storage shall be kept covered or sealed...Keep foods covered/sealed as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority - White rice with date of May 8 (yesterday) was 47-50F after cooling more than 6 hours...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding rice.
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)(1); Priority - Some hot TCS* foods were less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F throughout entire product...CDI by rapidly cooling; thoroughly stirring or voluntarily discarding foods at incorrect temperatures.
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.
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 - Several cold TCS* foods (not cooling down) were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly cooling/refrigerating foods and opening walk-in freezer door (opening into cooler) so walk-in cooler temperature dropped to properly refrigerate foods.
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
7-102.11; Priority Foundation - Powdered dish detergent was stored in former food bucket and was not labeled with its contents...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by labeling bucket of soap.; 7-201.11; Priority - Several chemical/cleaner filled bottles were found being stored near/next to clean utensils/equipment in the kitchen and above food prep sink drainboard...Poisonous or toxic materials shall be stored so that they cannot contaminate food; equipment; utensils; linens and single-service and single-use articles...CDI by properly relocating chemicals.
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 - Several TCS* foods were cooling in tightly covered containers (spaghetti; yucca; rice; cooked oatmeal and milk; mashed plantains). Some containers had 6-10 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with ice-water at level of food in containers and constant stirring; rapid cooling equipment (freezer; ice-water paddles); adding ice as ingredients; and/or loose covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling or voluntarily discarding rice. Use calibrated thermometer to check temperatures for properly cooling.; 4-301.11; Priority Foundation - Walk-in cooler was not maintaining all TCS* at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain cold TCS* foods at 41F or less...CDI by calling refrigeration technician who arrived to evaluate/maintain/repair walk-in cooler during 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.
4-204-112; Core - One refrigerator did not have a visible thermometer...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior display...Place thermometer in refrigerator that is accurate to plus or minus 3 degrees F. Air temperature must be 41F or less.
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.
3-302.12; Core - Containers of some foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
4-903.11(A); (B) and (D); Core - Many clean food containers and pans were stored with food contact surfaces up and unprotected. Some clean dispensing/preparation utensils (spatulas; spoons; etc.) were stored in containers with food contact surfaces up/unprotected. Several clean food containers and beverage glasses were stacked while wet...Clean equipment and utensils shall be stored where they are not exposed to splash; dust or contamination; covered or inverted or in self-draining position that allows air drying...Store clean equipment/utensils as stated above; separating wet items so they completely air dry before stacking; and storing utensils in containers with handles up.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Several re-used single-use plastic containers were on storage shelves (were stacked wet)...After being used once; single-use articles shall not be reused...Place these plastic containers in city recycling or discard in trash.; 4-903.11(A) and (C); Core - Many disposable food containers were stored with food contact sides up and uncovered...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable containers in original containers/plastic bags; covered or inverted on clean surfaces.
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 - Some utensils; containers; large bin lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-205.10; Core - Observed unapproved domestic Ninja and Hamilton Beach food processors and blenders. At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility. At soda dispensing station; reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above.; 4-501.11; Core - Many wire shelves were rusty or peeling throughout facility...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.; 4-101.19; Core - Cracked and torn aluminum foil was on table shelf below...Equipment nonfood contact surfaces exposed to splash and spillage shall be made on nonabsorbent and smooth materials...Remove foil from table shelf. Consider using solid vinyl liners or sheet pans that are easy to clean and sanitize.
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 - Observed soiled interiors of refrigerators; freezers; undersides/backsides of equipment door handles; some shelving; unused equipment (must be kept clean if kept in facility). Some stickers were on clean pans...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above and remove stickers from pans.
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.
6-501.11; Core - Condensation was dripping from evaporator line in walk-in cooler (catch bin below). Several holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair condensation leaks and seal wall holes.
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.
3-302.11; Priority; Raw shrimp was observed being stored over ready-to-eat jalapeno/tomatillo sauce in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding and display from cooked ready-to-eat foods. CDI- storage order rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority; Morro rice made yesterday evening around 6:30pm was found holding at 45F around the edges and 48F in the center. Shredded chicken and jalapeno/tomatillo sauce made yesterday evening as well was holding between 54-58F in the walk-in cooler. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- food items were voluntarily discarded by the 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; Tamales in the walk-in cooler dated from (10/24); salsa (10/19) and cheese sauce (10/19) were all found being held the maximum 7 day shelf life. TCS foods shall be discarded after 7 days of preparation; with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Several chemical filled bottles were found being stored with and over food and next to clean utensils in the kitchen. Poisonous or toxic materials shall be stored so that they van not contaminate food; equipment; utensils; linens and single-service and single-use articles. CDI- chemicals removed.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of food found stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Food was moved to shelf.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Several boxes of single-service items found stored on the floor in the outside storage room. Cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored 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.
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; Clean the shelves in the walk-in cooler. Clean the inside of the flip top cold hold unit. Clean the dry storage shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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.
5-501.114; Core; Drain plug to the dumpster is missing. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables 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.
6-201.11; Core; [Repeat] There were some cracked floor tiles in the kitchen. All floors must be easy to clean and in good repair. This is a repeat item from the last 5 inspections.
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.