notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf); Handwashing sink near the walk in cooler was not supplied with paper towels. All handwashing sinks shall be equipped with hand cleanser. CDI- Paper towels were provided during the inspection.
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.
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 beef (outside of original packaging) was stored above vegetables in a reach in freezer. In order to prevent cross contamination; raw animal food shall be stored below vegetables or ready to eat food.
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
7-204.11 Sanitizers; Criteria - Chemicals (P); Chlorine sanitizer bucket was at a concentration above 200ppm. Chlorine sanitizer shall be maintained at 50-200ppm. CDI- Sanitizer bucket was diluted as needed.
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 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Shredded cheese and cut tomatoes were found cooling in containers with tightly sealed covering. Potentially hazardous food items shall be cooled in containers with loose or no covering to facilitate cool air transfer. CDI- Coverings were removed for effective 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk in cooler fans have residue building on them. Non food contact surfaces shall be kept free of soil 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Minor amount of dust buildup was found on the ceiling in the kitchen area. Physical facilities shall be cleaned at a frequency 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.
2-102.12 (A) Certified Food Protection Manager (C); According to PIC; no present employee had food protection manager certification. At least one employee at all times of food service shall have food protection manager certification from an ANSI approved program.
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.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Food containers were being store inside of handwashing sink basin. A handwashing sink shall be used for no purposes other than handwashing. CDI- items removed from basin.
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.
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); one container of raw eggs was stored above a tub of sour cream in the walk in cooler. I’m Order to prevent potential contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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); Ham and chorizo in a prep top cooler were found holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk in cooler to be cooled before a 4 hour period elapsed.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth being stored on a prep table. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Handwashing sink caulking near the 3 comp sink is completely split and should be re-done. Equipment shall be maintained in a state of 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.
notedCode 2-401.11 EatingEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was stored above a food preparation area at the beginning of the kitchen. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of clean equipment or food.
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.
6-301.11 Handwashing Cleanser; Availability (Pf); Handwashing sink beside the 3 compartment sink was not supplied with paper towels. All handwashing sinks shall be equipped with hand cleanser. CDI- Soap was provided during the inspection.
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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Taquitos and opened ready to eat meat were found with no date marking. After being cooked; prepared; or opened; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Items were dated.
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 bucket was at a concentration above 200ppm. Chlorine sanitizer shall be maintained at 50-200ppm. CDI- Sanitizer bucket was diluted as needed.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Minor amount of dust buildup was found on the ceiling near the 3 compartment sink. Physical facilities shall be cleaned at a frequency 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.
5-205.11 (A); Priority Foundation - A large bus tub was on top of handsink basin (blocking its use) by 3-compartment sink...A handwashing sink shall be maintained so that it is accessible at all times for employee use...CDI by removing bus tub from handsink basin. 6-301.12; Priority Foundation - (REPEAT) No towels were found near the prep handwashing sink closest to the walk-in cooler.Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity drying device. CDI: Towels provided.
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.
3-302.11; Core - (REPEAT) Several foods in refrigerated make line bottom and in dry storage were not covered...Unless actively preparing or properly cooling; foods shall be stored in enclosed packages; covered containers; or wrapped...Properly cover foods in storage. 3-304.15(A); Priority - Observed worker with gloved hands crack raw eggs on grill top and proceeded to touch clean handle of spatula...Gloves shall be discarded after a task is complete or any time they are damaged or soiled...CDI by having worker discard gloves; wash/rinse/sanitize spatula and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.12; Core - A few dry foods were not labeled (including a white powder in container labeled as "spearmint")...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(B); Core - Many wiping cloths were stored in chlorine sanitizer less than 50 ppm...Moist/soiled in-use wiping cloths shall be kept in approved (proper concentration) clean sanitizer between uses...Maintain chlorine sanitizer for wiping cloths solution at concentration of 50-200 ppm.
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 - Some clean pots; other food/beverage containers and ice bucket were stored with food contact sides up...Clean equipment and utensils shall be stored to prevent contamination and be kept covered or inverted...Cover or invert items above on clean surfaces.
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.
4-501.11; Core - Many wire shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving. 4-502.11(A) and (C); Core - One metal ice scoop was cracked...Food service utensils shall be kept in good repair...Discard cracked scoop.
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 - Observed some soiled wire and solid metal shelves (undersides); table legs; table top undersides/edges; sink drain board undersides. Some protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove protective plastic from equipment exteriors.
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 - Some kitchen wall corners and stripping were damaged. Caulk was damaged or missing between walls; sinks and splash guards. Three-compartment sink faucet was leaking; and kitchen ceiling vents were rusting...Physical facilities shall be kept in good repair...Repair/replace damaged surfaces/fixtures above. 6-501.114; Core - Several unused pieces of equipment were in kitchen/storage areas...Unnecessary items such as unused or non-operational equipment shall be removed from facility...Remove unused equipment/items from establishment.
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.
6-301.12; Priority Foundation; No towels were found near the prep handwashing sink closest to the walk-in cooler.Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity drying device. CDI: Towels provided.
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.
3-302.11; Core; The top pan of stuffed chilis in the reach-in freezer was not covered...Unless actively preparing or properly cooling; foods shall be stored in packages; covered containers; or wrapped. CDI: Top pan of chilis was covered.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-403.11; Priority; Chicken being reheated on the grill measured 155-162F when it was pulled off and panned up. Rice reheated in the microwave and put in the steam table measured around 133-150F...TCS food that was cooked; cooled; & reheated for hot holding shall measure 165F throughout all parts of the food for at least 15 seconds and shall remain covered for 2 minutes after reheating if using the microwave. CDI: Chicken reheated to 175F+ on the grill. Rice placed back into the microwave.
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; One foam tray of cooked chicken was found in the flip-top cooler without a date...TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI: Chicken was identified as cooked yesterday and dated (and then immediately reheated for service).
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.
5-501.115; Core; There is grease collecting on the ground beside the receptacles...A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean.
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.
6-301.14; Core - Both bathroom sinks and one kitchen sink did not have handwashing signs...Handwashing signs that notify food employees to wash their hands shall be provided at all handsinks used by food workers...CDI by providing signs at handsinks.
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.
3-302.11; Priority - Raw shell eggs in walk-in cooler were above ready-to-eat foods (box with tomatoes)...Foods shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing eggs.; 3-302.11 (A)(4); Core - Stuffed chilis in freezers were not covered...Unless actively preparing or properly cooling; foods in storage shall be kept covered or packages/containers sealed...Cover/seal foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority - Large pot of beef soup (caldo) cooling from yesterday (more than 6 hours) was at 55-56F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding soup.
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 cold TCS* foods in walk-in cooler and refrigerated make line top (not cooling down) were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection. NOTE: For refrigerated make line top; foods shall be placed in this unit that are already 41F or less. Do not overfill containers above chill/fill lines. Consider using only metal containers to keep foods cold.
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 - Large pot of beef soup (caldo) with 8-10 inch food depth did not cool fast enough (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezers or ice wands/paddles); adding ice as ingredient; loosely covering or completely uncovering if there's no overhead contamination...CDI by voluntarily discarding soup. ; 4-301.11; Priority Foundation - Walk-in cooler was not maintaining all foods at 41F or less...Equipment for cooling and maintaining TCS* foods at 41F or less shall be sufficient in number and capacity...Provide maintenance required to assure that TCS* foods in walk-in cooler will be maintained at 41F or less...Not corrected during 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.
2-402.11; Core - A few food workers had uncovered facial hair...Food employees shall wear hair restraints such as hats; hair coverings; nets or beard restraints that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct food workers to wear required hair restraints.
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.
4-903.11(A); (B) and (D); Core - Some clean pots and other food/beverage containers had food contact sides up...Clean equipment and utensils shall be stored to prevent contamination and be kept covered or inverted...Cover or invert clean pots; pans; etc. S
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 - Some disposable aluminum pans and lids were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep aluminum pans covered or inverted on clean surfaces.
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.
4-502.11(A) and (C); Core - Some food containers and lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-205.10; Core - Found Ninja and Galaxy blenders/processors that were not ANSI/NSF certified...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 unapproved equipment from facility. ; 4-501.11; Core - Many wire shelves were rusty and/or peeling. Top front panel of ice machine was cracked...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving; and replace ice machine front panel.
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.
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 - Observed some soiled wire and solid metal shelves and table legs. Some protective plastic was on equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove protective plastic from equipment exteriors.
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.
5-501.114; Core - Two cardboard dumpsters with drain holes had no plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs. ; 5-501.111; Core - One outside trash dumpster had missing lid and one cardboard dumpster had damaged/cracked lids...Trash/recycling receptacles shall be kept in good repair...Replace missing/damaged dumpster lids or replace dumpsters with intact lids.
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.
6-501.11; Core - Some kitchen wall corners and stripping were damaged; and many small holes were in walls...Physical facilities shall be kept in good repair...Repair damaged surfaces and fixtures above; and seal wall holes.
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.