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) Chorizo in the reach in cooler was maintained at 50F. Maintain TCS foods in cold holding at 41F or less. PIC voluntarily discarded the food items. PIC also cleaned the filter of the reach in cooler which was affecting cold holding capacity.***CORRECTED DURING INSPECTION (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.
4-501.11 Good Repair and Proper Adjustment-Equipment The lowboy across from the grill has torn gaskets. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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.
4-602.12 Cooking and Baking Equipment (C) The ice shoot and upper surfaces of the interior walls of the ice machine are soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC had staff clean the ice machine. ***CORRECTED DURING INSPECTION (CDI)***
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.
4-501.12 Cutting Surfaces (C) Several cutting boards are deeply scratched; scored; and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The PIC is advised to replace.
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.
5-205.15 (B) Leak pipe etc. not imminent threat The two compartment prep sink near the walk in cooler and the hand washing sink across from the two compartment prep sink have leaking faucet fixtures. Maintain a plumbing system in good repair. The PIC is advised.
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.
criticalCode 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) Several food items in the prep top/lowboy were held above 41F. (SEE TEMPERATURE CHART) Maintain TCS foods in cold holding at 41F or less. PIC voluntarily discarded the food items. ***CORRECTED DURING INSPECTION (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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired or replaced: broken platesCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items shall be repaired or replaced: broken plates; condensate pooling in lowboy; and blown hood light bulb. Maintain equipment in good repair.
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.
3-501.18; Priority; Queso was observed in the cookline reach-in unit with a prep date of 11/17. A container of cooked cactus without a date was observed in the tall reach-in unit at the end of the cookline. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration or if they do not have a date. CDI- cactus and Queso were voluntarily discarded.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Fresh salsa was observed cooling in large plastic tubs with lids in the walk-in cooler. Preparation was completed about an hour prior to inspection and temperature of salsa was 60F. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths or ice wands; rapid cooling equipment and active stirring. Cold air must flow around product to remove heat. CDI- salsa was separated into smaller containers and placed in the walk-in freezer to complete 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.
3-304.12 (A); Core; A metal spoon was observed laying inside a container of cheese in the reach-in cooler. In-use utensils in TCS food must be stored with their handles above the food and top of the food container. CDI- spoon removed. No point taken.
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 plastic lid on a salsa container was observed badly cracked. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow easy cleaning. CDI- lid discarded. 4-501.11; Core; Handle on grill cooler drawer is broken. Equipment shall be kept in good repair. Repair grill cooler drawer.
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.
5-205.15; Core; The handwashing sink faucet at the end of the cookline has a leak. Plumbing systems shall be kept in good repair. Repair faucet. No point taken
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.
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.
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;
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; Observed raw fish fillets stored above read-to-eat tortillas in the reach-in cooler. Raw animal foods shall be separated from ready-to-eat foods to prevent cross contamination. CDI- foods rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of bleach solution in the warewashing area was observed without a label. Old label had faded away. 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- label added. All other bottles were labeled. No point taken.
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.
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 blue plastic fan covers in the walk-in cooler are coated in dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue; and other debris. Increase cleaning frequency.
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; The plastic light cover in the dry storage area is cracked and a large piece is missing. Physical facilities shall be maintained in good repair. Replace light cover. No point taken today.
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.
4-702.11; Priority; A cooking pot was not sanitized prior to being placed to dry and after being washed. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI: Operator trained and guided staff on how to sanitize cooking pot using spray bottle method as pot was too large to be run through dish machine.
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.
4-204-112; Core; The salsa refrigerator glass display; walk-in and reach-in cooler at prep line do not have thermometers. In a mechanically refrigerated or hot food storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Add thermometers to these units.
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.
3-304.14; Core; Wiping clothes being used to wipe up food spills on the cookline production area(s) were not being stored in a sanitizer between use. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D). CDI - Operator placed wiping clothes in sanitizer 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.
5-205.15; Core; The condensate line on the walk in refrigerator is disconnected from the line interior to the wall of refrigerator; sprinkler head n walk in freezer had heavy accumulation of ice. Ensure that all plumbing is maintained 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.