4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. observed dicer and interior of sauce bottle with food and sauce debris. Both items moved to ware wash line for proper 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.
notedCode 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large containe rof chicken and two containers of rice in walk ijn wih a date of 4/30 that were around 44-48F. Items were cooked and cooled yesterday but were not effectively cooled.
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) Maintain TCS foods in hot holding at 135F or above. -P Obsevred queso in hot cabinet at 109F ensure all items hot held are above 135. CDI by moving to stove top.
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) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in ice bath at 44F recommend having salsa submerge in ice so all side are in contact with ice for cold holding. CDI by placing salsa in larger container.
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 3-501.15 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 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. -Pf -Obervsed rice and chicken in walk in with tight lids and tight fitting plastic wrap. Ensure items are vented so they can cool effectively. .
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.
4-601.11 (B); Core; Sides; interiors; and cooking surfaces of equipment had food residues and build up. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency of grill and fryers.
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); Pork cooked last night was holding 45-53F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Pork was voluntarily discarded. Educational materials and cooling logs were provided to PIC to assist in monitoring cooling times and 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods to be cooled were stored in deep containers. Ice wands are available; but not being used to stir salsa. 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-Employees were directed to stir salsa more frequently. Foods are moved into shallow pans for cooling. Educational materials in Spanish and English were provided via email to 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.
4-601.11 (B); Core; Sides; interiors; and cooking surfaces of equipment had food residues and build up. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency of grill and fryers.
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.
majorCode 3-402.12 RecordsFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.12 Records; Creation; and Retention (Pf) PIC unable to provide a letter from supplier regarding the farm raised salmon being utilized for raw sushi rolls. If raw; raw-marinated; partially cooked; or marinated-partially cooked fish are served or sold in ready to eat form; a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the person in charge and retained in the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Verification required.
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 3-501.14 Cooling (P) Two containers of cooked corn (47 F)Food temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Two containers of cooked corn (47 F); two containers of cooked chicken (47-56 F); four containers of cooked rice (42-47 F); one container of cheese sauce (46 F); and two containers of salsa verde (52 F) were all cooked and cooled from yesterday (6/10/25). These items did not make cooling requirements of 41 F within a total of six hours. Cooked foods shall be cooling within 2 hours from 135F to 70F and down to 41 F within a total of six hours. Corrected During Inspection - PIC voluntarily discarded all products at time of 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.
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) Raw beef; raw chicken and raw steak observed in cooler underneath grill between 45-50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC these items have been inside this cooler since last night. PIC voluntarily discarded these products.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Seafood broth observed with a prep date of 5/24/25; spicy salsa observed with prep date of 5/24/25; enchilada sauce observed with a prep date of 6/2/25. These items have exceeded the 7 day shelf life and had not yet been discarded. Temperature control for safety; ready to eat foods shall be discarded once 7 day shelf life has been met; if it is not properly labeled; or if the label is incorrect. Corrected During Inspection - PIC voluntarily discarded these items.
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 Separation - Storage (P) Butane cans stored directly above food prep surface. Other chemicals; such as chafing fuel; observed being stored above food in storage room and above clean dishes on storage shelving in dish area. Toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - Discussed this with PIC to ensure products are moved to proper chemical storage location 7-202.12 Conditions of Use (P) RAID pesticide observed on storage shelving in dish area; which is not to be used in a commercial kitchen. Poisonous or toxic materials shall be used according to manufacturer's label which shall state that it is approved for use in commercial food service. Corrected During Inspection - PIC removed this item immediately. 7-102.11 Common Name - Working Containers (Pf) One chemical spray bottle was not properly labeled to indicate the contents of the container. Label working containers of toxic materials such as cleaners and sanitizers. Corrected During Inspection - PIC labeled product.
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.
majorCode 3-404.11 (B) Facility is bottling juices for saleOther
Official wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-404.11 (B) Facility is bottling juices for sale; but they are not labeled with warning. Inspector suggested warning label to be added. Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and; therefore; may contain harmful bacteria that can cause serious illness in children; the elderly; and persons with weakened immune systems.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling Methods (Pf) Facility is utilizing largeFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Facility is utilizing large; deep; sealed containers (such as 5 gallon containers) to cool products; which does not allow adequate air flow to the food for rapid cooling. Cooling shall be accomplished by using shallow pans; small portions; loosely covering or uncover the food; utilizing ice wand and ice baths; etc. Corrected During Inspection - PIC voluntarily discarded these products. Discussed proper cooling methods to ensure proper cooling moving forward.
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 3-501.13 Thawing (Pf) Salmon observed cooling in sealed reduced oxygen packaging that specifically states on the package that the item shall be removed from packaging prior to thawing. Reduced oxygen packaged fishFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Salmon observed cooling in sealed reduced oxygen packaging that specifically states on the package that the item shall be removed from packaging prior to thawing. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Corrected During Inspection - Provided education regarding ROP thawing methods for salmon. Advised PIC to introduce air to the product immediately.
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
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food boxes stored directly on floor in walk in cooler. Food shall be stored at least 6 inches off of 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.
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 chicken and beef were stored above ready to eat sushi and cooked pork belly in the walk in cooler. Packaged raw beef and raw fish was stored in the same container in the walk in cooler. Raw shrimp was stored in the same container with cooked shrimp in the prep cooler. Raw meats must be stored so they can't contaminate ready to eat foods. Raw meats must be stored according to final cook temperatures; and may not be stored together in the same container. CDI-Food storage chart in Spanish provided by email to PIC. Food storage sticker provided and reviewed with PIC.
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 (TCS) FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Rice was holding 115F in the hot cabinet. TCS foods must be held hot at 135F or above. CDI-Rice was reheated to 183F; and placed into a steam table. This hot hold unit has been working intermittently recently; and facility is planning on replacing it. EC advised PIC not to use this unit until it has been replaced; or repaired.
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.
3-302.11; Priority; Raw beef and pork were stored above raw seafood in the walk in cooler. Meats must be stored according to final cook temperatures. CDI-Foods were rearranged. Food storage chart in English and Spanish provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Several sauces; some cooked and one canned; and container of pasta in flip top coolers past 7 day hold. TCS(Time/Temperature Controlled for safety) foods shall be held for a maximum of 7 days at 41F or below; excluding time in freezer. No items are frozen. Pasta dated 3/9; agave sauce 3/7 and chipotle mayo and lechera dated 3/12. Items voluntarily discarded during inspection. All other items within 7 days. Ensure checking first in the morning or at night for date markings and when to discard items.
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.
6-301.11; Priority Foundation; No soap at handsink near fryers and three compartment sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Soap dispenser replaced during inspection. Ensure soap is provided at all hand sinks
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.
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; Minor buildup of food debris and residue along shelves in walk-in cooler and walk-in cooler vents have black residue accumulation. Equipment food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas. Employee began cleaning these areas during 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.