3-501.16(A)(1); Priority; Hot-Holding: Noted container of rice was measuring between 120-122F inside the steam well. According to PIC; rice was initially cooked approximately an hour and half prior to inspection. Noted rice kept in zip block bag inside metal container at steam well unit. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Discussed keeping rice directly inside metal container in order to help keep food hot at 135 F. CDI- Rice reheated on flat top and transferred back to steam well.
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 multiple items reading between 44-51F inside the prep cooler unit. Noted ambient air for prep cooler reading at 44 F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- Ambient air adjusted on prep cooler unit. PIC voluntarily discarded TCS items reading above 45. Other TCS items were placed in a ice bath.
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; Hot-Holding: Rice in hot-holding well measured at 75F. When asked; PIC stated this item was hot-holding; and had been in the well just under an hour. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product reheated to at least 165F corrective.
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
3-307.11; Core; Rice in hot-hold well stored directly in plastic grocery bag. These bags are not designed/approved for direct food contact. FOOD shall be protected from contamination. CDI- Food moved to approved food storage container and bag discarded during inspection.
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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-501.11; Core; Gaskets are torn on cold hold units.- Equipment shall be in good repair and condition.- Please replace gaskets.
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.
5-103.11(B); Priority Foundation; No hot water due to pipe freezing.- Provide sufficient hot water to meet the peak hot water demands.- CDI; they are heating up the water on stove to supply hot water.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation - Facility had priority violations; no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to food operation...To demonstrate knowledge; there shall be a CFPM; no priority violations during current inspection; or PIC shall respond correctly to inspector's questions related to food operation...CDI by informing PIC of requirement and provided "Demonstration of Knowledge" sheet in Spanish.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
2-301.14; Priority - Observed worker enter mobile food unit to start work and took gloves out of glove box to put them on (before washing hands)...Food workers shall wash hands immediately upon entering food truck before handling gloves; any food/beverage items; equipment; utensils; etc...CDI by having worker discard gloves and wash 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.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods. REMEMBER: Foods must be reheating to 165F or above throughout entire product BEFORE putting in pre-heated steam table. Use calibrated thermometer to check temperatures of foods often.
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 - Many red and green scratch made salsas were at 53-54F in small ramekins on counter top...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control (TPHC) can be used...CDI by properly refrigerating salsas. TPHC form Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control (TPHC) can be used...CDI by properly refrigerating salsas. TPHC form provided to PIC. If time as public health control is used for green and red salsas; the TPHC form must be completed; kept on the food truck and presented to inspector during future inspections. Time must be documented of when the salsa is put out on counter top. If any salsa is left over after 4 hours; it must be 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Green sanitizer bucket was not labeled "sanitizer"...Cleaners and sanitizers shall be properly labeled with common name of product inside...CDI by labeling sanitizer bucket.
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.
4-204-112; Core - No air thermometer was visible/available in refrigerated make line unit...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior of unit...Place air thermometer inside this unit where it can be easily seen. Air temperature shall be 41F or less.; 4-203.11; Priority Foundation - Two metal stemmed dial top food thermometers were accurate to plus or minus 5 degrees F...Metal stemmed food thermometers shall be accurate to plus or minus 2 degrees F...Provide at least one metal stemmed thermometer accurate to plus or minus 2 degrees F...Not corrected during inspection. NOTE: Provide a thermometer with reduced tip to check temperatures of thin foods.
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 - A few moist wiping cloths were on table tops. Wiping cloths were also kept in bucket with bleach and soap...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water.
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.
4-205.10; Core - Unapproved Vida Sana food blender was on mobile food unit; which had "For household use only" on manufacturer label...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 this unapproved blender from food truck.; 4-501.11; Core - Some shelves in refrigerator had peeling/rusty ends...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority - On two separate occasions; food worker handled ready-to-eat tortillas with bare hands...Food workers shall not handle ready-to-eat foods with bare hands and shall use single use gloves; utensils; etc. to handle those foods...CDI by having worker don gloves and discard tortillas touched by bare hands.
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.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods. REMEMBER: Foods must be reheating to 165F or above throughout entire product BEFORE putting in pre-heated steam table.
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 were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control (TPHC) can be used...CDI by properly refrigerating/icing down foods. TPHC form discussed and given to PIC who completed it for salsas kept at room temperature on exterior counter.
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 - No air thermometer was available in refrigerated make line unit...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior of unit...Place air thermometer inside this unit. Air temperature shall 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 - Bottles of salsa; dressings; etc. and container of sugar 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 - Several moist wiping cloths were on table 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 - Dispensing utensils were buried in sugar (handles touching sugar)...During pauses in food preparation or dispensing (such as with dry foods); food dispensing utensils shall be stored with handles up and out of food OR stored on clean; dry surface...Store dispensing utensils as stated 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.
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 - Disposable beverage cup was stored with food contact sides up...Single service disposable food/beverages containers shall be protected from contamination...CDI by covering cup.
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.
4-102.11; Core - White take out plastic bags were being used to store rice (take out bags not approved for direct food contact)...Materials used for single service articles shall be clean...Discontinue using take out bags for direct contact with food.; 4-502.11(A) and (C); Core - Wooden platforms were being used at cooking line as barriers or to place items...Food service utensils shall be maintained in good repair and be easily cleanable...Remove wood from cooking line areas.
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.
6-201.14; Core - Wall to wall carpeting was on floor in food preparation and sink areas...Floor carpeting or similar material may not be installed as a floor covering in food preparation areas...Remove carpeting from floor. Consider using non-slip matting on floors in food preparation and sink areas.
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.