4-601.11(A); Priority Foundation;[Repeat] Metal pans with leftover food debris and/or sticker residue observed being stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Items placed in dish washing area for rewashing.
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); Priority; [Repeat] Jalapeno mayo and chili lime mayo were observed holding between 74-76F. Shredded cheese in the cooler drawer was holding around 47F. Maintain TCS foods in cold holding at 41F or less. CDI- Jalapeno mayo and chili lime mayo were voluntarily discarded by PIC. Shredded cheese was allowed to cool due to being at these temperatures for less than 2 hours.
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
3-305.14; The A/C unit is leaking and dripping onto the prep surface along the main service line. Unpackaged food shall be protected from contamination during preparation. CDI- The manager has a work order in to fix this issue. Education and guidance was given on shifting to a prep area that is not directly below the potential contamination and to frequently clean this area with sanitizer.
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.
2-402.11; [Repeat] Food employees observed preparing and handling food without effective beard restraints/ hair nets. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
4-501.11; The gaskets in the cooler drawers are damaged and in need of replacing. 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.
2-301.14 (G); Priority; Food employee observed handling raw steak to cook on the grill; changed gloves and then put on new gloves to start preparing a dish with ready-to-eat ingredients without handwashing in between. Wash hands when switching between working with raw food and working with Ready to Eat Food. 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.
4-601.11(A); Priority Foundation; Soiled pans and utensils observed being stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Items placed in dish washing area for rewashing.
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); Pickled red onions (hot brined) prepared last night around 8pm were observed holding at 50F in the center. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- onions were voluntarily discarded by 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.
3-501.16(A)(1); Priority; [Repeat] Queso cheese in the hot box was observed holding below 135F (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI: Food items were reheated to 165F.
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); Priority; [Repeat] Shredded cabbage; lettuce and cheese on the service line sitting on ice since 9am were observed holding above 41F. Pico and Mayo (w/added cheese) on ice were also observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- Shredded cabbage; lettuce and cheese were voluntarily discarded by PIC. Pico and cheese mayo were allowed to cool due to being at these temperatures for less than 2 hours.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (C ) (1); Priority; [Repeat] Time holding procedures for the self service sauce bar are not being followed. The jalapeno ranch and red table salsa and green salsa started out holding above 41F as documented on the log being kept. The previous day was also documented with starting temps recorded in the 50-60F range. Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours; food shall begin at 41F; and may not exceed 70F within the 6 hour time period. CDI- education given and the jalapeno ranch and salsas were voluntarily discarded by an employee.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Pickled red onions were observed cooling in thick portions and holding around 50F in the walk-in cooler (see item #20). 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- item voluntarily discarded by 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.
2-402.11; Food employees observed preparing and handling food without effective beard restraints/ hair nets. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
notedCode 3-304.14(B) [Repeat]Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) [Repeat]; Wet cloths observed in a sanitizer bucket with a concentration less than 200ppm. Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. CDI: Buckets refilled and corrected to 200ppm +.
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); [Repeat] Clean utensils are being stored in close proximity of soiled dishes in the 3-compartment sink area. Several dishes being stored as clean observed being held in soiled containers. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Suggestions given on how to improve the flow.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 ; Priority Foundation; Test strips were not available for the chlorine sanitizing dish machine. Provide a test kit that accurately measures sanitizer concentrations. CDI- PIC ordered test strips during the 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.
4-601.11(C ); [Repeat] The shelving in the walk-in cooler are in need of cleaning. The utility fan being used in the kitchen is soiled and in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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.
6-501.12 ; The floors in the walk-in cooler are heavily soiled and in need of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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.
2-103.11(A-P); Priority Foundation; Several Priority violations observed today. Proper hot holding and cold holding of TCS foods has been a repeat issue. PIC shall ensure rules in the code for food safety and handling are met. CDI- education was given and food items were voluntarily discarded or reheated.
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.
4-501.114; Priority; the quaternary ammonium solution at the 3-compartment sink tested at less than 150ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- sanitizer was remade.
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.
3-401.11; Priority; Several pieces of grilled chicken recently pulled from the grill was not properly cooked to 165F or more before being placed into the warming drawer (temperatures ranged from 141-155F). Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. CDI- education was given and chicken was returned to the grill and cooked to 175F or higher.
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; [Repeat] Several TCS food items on the service line and in the hot box were all observed holding below 135F (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI: Food items were reheated to 165F or voluntarily discarded by 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.
3-501.16(A)(2); Priority; [Repeat] Jalapeno ranch and medium salsa at the self service area were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- salsa and ranch were voluntarily discarded by 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (C ) (1); Priority; Time holding procedures for the self service sauce bar are not being followed. The jalapeno ranch and medium salsa both started out holding above 41F as documented on the log being kept. The previous day was also documented with starting temps recorded in the 50F range. Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours; food shall begin at 41F; and may not exceed 70F within the 6 hour time period. CDI- education given and the jalapeno ranch and medium salsa was voluntarily discarded by an employee.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-304.14(B) [Repeat]Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) [Repeat]; Wet cloths observed in a sanitizer bucket not fully submerged. Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. CDI: Buckets refilled and corrected to 200ppm +.
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 (F); Scoops were observed being stored in cold water inside of the flip top cooler. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
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); Clean utensils are being stored in close proximity of soiled dishes in the 3-compartment sink area. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and 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.
4-601.11(C ); The shelving in the walk-in cooler are in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; PIC observed barehand contact several food items during the inspection. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- education given and the portion of food items touched with bare hands were voluntarily discarded.
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.
3-304.15(A); Priority; [Repeat] Food employees observed performing various tasks with the same pair of gloves. Several pair of used gloves observed on the shelves in the refrigerated truck. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given; gloves discarded and employees instructed to wash their hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; [Repeat] Several pieces of soiled equipment (tomato slicer and cheese slicer) and utensils observed being stored as clean. Stacks of dirty dishes were also observed in contact with clean dishes at the 3-compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Items placed in dish washing area for rewashing. Dirty dishes were moved to another area.
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)(1); Priority; [Repeat] Shrimp; butter & garlic mixture; black beans and corn all observed holding below 135F (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI: Food items were allowed to be reheated 165F .
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); Priority; Raw steak; pork belly; chicken wings; lettuce mix; red table salsa; raw chicken; sour cream; jalapeno buttermilk ranch; oregano buttermilk sauce; and several salsas at the self service area were all observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- salsas; sour cream and buttermilk ranch sauces were voluntarily discarded by PIC. All other food items were moved to other units of refrigeration to cool rapidly. **The walk-in cooler floor was recently repaired resulting in the facility having to rent out a refrigerated truck for a few days**
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; Jalapeno mayo; black beans and shredded chicken were all observed being held beyond the allowed 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items voluntarily discarded by PIC. 3-501.17; Priority Foundation; Several food items observed without dates indicating when food items were prepared. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates added.
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
3-307.11; The facility has rented a refrigerated truck that is being kept out back due to walk-in cooler repairs; that was held unlocked. Protect food from contamination sources not specifically noted by the code. ***This truck shall be locked at all times when not in use while it is in your possession.***
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.
2-402.11; Food employees observed preparing and handling food without effective beard restraints/ hair nets. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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.
3-304.14(B) [Repeat] Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. Quat sanitizer concentration 0ppm. CDI: Buckets refilled and corrected to 200ppm.
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) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Tall trash can stored in front of handwashing sink. CDI: Trash can moved.
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.
3-304.15 (A) Gloves; Use Limitation (P) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. Several employees observed wearing gloves not preparing food and touching body with gloved hands. CDI: Gloves removed and hands washed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had food debris and sticker residue. CDI: Items placed in dish washing area for rewashing.
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 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P; Cheese dip and blacked beans 130F. CDI: Items prepared this morning and REHS allowed reheating to 170F.
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(B) Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. Wet cloths stored on prep tables and not submerged in sanitizer. Quat sanitizer concentration 100ppm. CDI: Buckets refilled and corrected to 200ppm.
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean utensils shall be stored in a self draining position that allows air drying. Wet stacking dishes.
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.