notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf). Commercially prepared TCS food; unpacked and stored longer than 24 hours; shall be date-marked. Unpacked date counts as day 1; consume within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed commercial precooked shrimp; soft cheese; and ham unpacked yesterday with no date marking. Corrected during inspection (CDI) - precooked shrimps; soft cheese; and ham involved date marked to reflect yesterday's production date.
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
7-204.11 Sanitizers; Criteria - Chemicals (P). Chlorine sanitizer concentration shall not exceed 200 ppm. (The chlorine sanitizer effective range is 50-200ppm) - Observed 2 spray bottles of chlorine sanitizer with a concentration higher than 200 ppm. CDI - the chlorine sanitizer diluted to 100 ppm.
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 3-501.13(E) Thawing. REDUCED OXYGEN PACKAGED (ROP) FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this sectionFood temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13(E) Thawing. REDUCED OXYGEN PACKAGED (ROP) FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. - Observed ROP Tilapia thawing without removing original packing and has not reintroduced oxygen to the package. CDI - the ROP Tilapia involved was removed from the public service.
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 3-602.11 Food Labels (A) FOOD PACKAGED in a facility shall be labeled as specified in LAW B) Label information shall include:(1) Common name of the FOOD(2) List of ingredients (3) Declaration of quantity (4) Name and place of business(5) Each MAJOR FOOD ALLERGEN in the FOOD Pf - Observed commercially prepared lard repacked in the facility for retail sale with no label. CDI - discussed the matter with PIC. Because lard is a single ingredientFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-602.11 Food Labels (A) FOOD PACKAGED in a facility shall be labeled as specified in LAW B) Label information shall include:(1) Common name of the FOOD(2) List of ingredients (3) Declaration of quantity (4) Name and place of business(5) Each MAJOR FOOD ALLERGEN in the FOOD Pf - Observed commercially prepared lard repacked in the facility for retail sale with no label. CDI - discussed the matter with PIC. Because lard is a single ingredient; the allergen declaration is not applicable. The corrected label is provided.
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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf)3-501.18 TCS Food; Disposition (P) 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Self-service area: Observed stored brand dip sauce( salsa and guacamole) with no date marking. The person in charge (PIC) stated that these items were prepacked at their other approved facility and were made and received yesterday. Corrected during inspection (CDI) - all the dip sauce involved date mark to reflect production date. using a permanent marker. Repeat
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 7-102.11 Common Name - Working Containers (Pf). Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bucket of soapy water mixed with a high concentration of chlorine (250ppm) used as a surface cleanerChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf). Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bucket of soapy water mixed with a high concentration of chlorine (250ppm) used as a surface cleaner; the bucket has no label. CDI- Label provided. Repeat 7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P . Chlorine sanitizer concentration shall be within 50-200ppm. - Observed a spray bottle of chlorine sanitizer with a concentration of higher than 200ppm. CDI - the sanitizer remixed to 100 ppm.
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.
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Cold cutting room: ambient temperature thermometer is not functioning correctly (reads with a higher temperature than the actual temperature observed) - All 3 display coolers with no ambient air temperature reading device. CDI - the PIC presents the purchase order for 4 thermometers to be delivered today.
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 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed a working container of salt with no label. CDI - label provided. 3-602.12 Other Forms of Information.(B) Food establishment or manufacturers' dating information on foods may not be concealed or altered. (C) - Display freezer: Observed frozen game meat(rabbit meat; USDA approved) with no label. Also; the lard packed from their other approved facility does not bear food establishment information; a production date( lot code for traceability); a common name; or an ingredient list in descending order. Discussed the matter with 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected (C). Outer openings of a food establishment shall be protected against the entry of insects and rodents by:(1) Filling or closing holes and other gaps along floors; walls; and ceilings;(2) Closed; tight-fitting windows; and(3) Solid; self-closing; tight-fitting doors. - Observed the back door self-closing arm does not function correctly (does not self-close; needs to be readjusted). Also; the air curtain on this door was manually turned on and off; with no effective means to activate it when the door opensdiscussed the matter with PIC.
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 2-303.11 Prohibition - Jewelry (C). 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 Prohibition - Jewelry (C). Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - 1 food employee (cutting room) with hand watch. Educational provided.
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.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop with no handle in a bucket of marinated mixed. CDI- the scoop removed.
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.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean bins. CDI - the bins restacked to allow air drying. Repeat
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.
4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. - Observed buckets of sausage: the buckets with no trace of the material are food-grade and NSF/ANSI approved. Discussed the matter with 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.
6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. (C) - Observed floor tiles at the back exit door; the tiles are cracked and have gaps or missing tiles. The floor in this area needs to be repaired.
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.
3-201.11(C); Priority Foundation; Multiple fresh salsas and fresh pickled onions observed in the open grab-go cooler without labels indicating where the food came from. When asked; PIC stated they come from restaurant at another location. Packaged food shall be labeled as specified in Law (ex.- Identify food name; specific ingredients; manufacturer name and address; nutrition information; labeling in English). CDI- PIC has labels on order; expected in 2 weeks. Added temporary labeling during inspection. [REPEAT]
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; Labeling missing on bucket of sanitizer. All of the spray bottles labeled as sink & surface sanitizer were filled with a chlorine solution sanitizer; with additional written labeling "bleach". Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bucket returned to kitchen for labeling. Labeling corrected on spray bottles during inspection. 7-201.11; Priority; Sanitizer bucket stored up on counter with stacks of unwrapped single-service trays. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Sanitizer moved during inspection. [REPEAT]
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.
3-302.12; Core; Labeling missing on bin of sugar. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to this item.
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; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached. CDI- Bucket returned to kitchen to be remade. [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.
4-903.11(A); (B) and (D); Core; Several plastic pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans rearranged during inspection to allow for air drying.
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.
4-202.11; Priority Foundation; A couple plastic food pans stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged pans voluntarily discarded by PIC during inspection. 4-501.11; Core; Entry floor plates in walk-in cooler and walk-in freezer loose and not fully sealed down. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Fasten down and seal the walk-in cooler entry floor plates. 4-501.12; Core; Cutting boards in main butcher room observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards.
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.
5-501.115; Core: Some small loose litter on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.
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.
2-301.14 (I); Priority; Employee observed entering into the kitchen from outside with gloved hands and then proceeded to go into the walk-in cooler without washing hands. Wash hands after engaging in other activities that contaminate hands. CDI- education given and employee washed 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.
3-201.11(C); Priority Foundation; Whole Candied sweet potatoes were observed in the multi-door display cooler without labels indicating wher the food came from. Packaged food shall be labeled as specified in Law (e.g. Identify food name; specific ingredients; manufacturer name and address; nutrition information; labeling in English. CDI- sweet potatoes were removed from cooler and the PIC chose to discard them. Please include the manufacturer's label in the future when selling this product.
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
7-203.11; Priority; All of the spray bottles labeled as sink & surface sanitizer were filled with a chlorine solution sanitizer. A container previously used to store poisonous or toxic materials may not be used to store; transport; or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. CDI- education given and spray bottles were labeled as chlorine.
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.
3-501.13 (A); (B); (C ); Priority Foundation; Tripe thawing in the prep sink without being submerged under cool running water. Use approved thawing methods. CDI- Tripe was submerged under cool running water.
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.
3-304.14(D); Blood soaked wiping cloths observed on the prep surfaces. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
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; Underneath the shelving inside of the meat display case observed with food debris present. The bottoms of the same display case observed with dried blood and debris. 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.
6-501.12; Core; The floors of the walk-in cooler observed with blood splatter and dried residue present. PHYSICAL FACILITIES shall be cleaned as often as 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events were not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. CDI- guidance documentation provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11; Priority; Raw meat products were observed being stored above and commingled with fully cooked ready-to-eat foods in the open fridge display case. Raw animal foods shall be separated from cooked ready-to-eat food. CDI- foods rearranged to the correct storage order.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Several pint sized containers filled with heat treated salsas; and heat treated pickled products produced at another permitted restaurant (The Butcher's Mexican Grill) were found dated from 5/11/24. TCS foods shall be held at 41F or less for a maximum of 7 days. CDI- PIC voluntarily removed all product from the shelves to prevent customer consumption.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A cardboard box filled with beef was observed stacked directly onto exposed pork in the walk-in cooler. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust or other contamination.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The tracks of the sliding door meat display case observed with food debris present. The bottoms of the same display case observed with dried blood and debris. 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.
6-501.12; Core; The floors of the walk-in cooler and freezer observed with food debris and dried residue present. PHYSICAL FACILITIES shall be cleaned as often as 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.