notedCode 3-403.11 Reheating for Hot Holding (P) QuesoFood temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Queso; enchilada; and burrito sauce were placed into hot holding at 93-124F. Food being reheated for hot holding shall be reheated to 165F within 2 hours. CDI: Food was removed from the warmer and placed on the burners to be rapidly reheated to 165F. Use thermometer when reheating to ensure that food is reheated to 165F. If food is commercially prepared; it may be reheated to 135F.
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) Facility has begun storing small portions of table salsa on tray outside of refrigeration during lunch. Facility does not have procedures for time as a public health control and table salsa was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: REHS provided a template for usage of time as a public health control and explained usage procedures. Salsa must be kept at 41F or less or follow approved time as a public health control procedures. PIC placed label on salsa tray for 11:00 AM.
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.
3-501.13 Thawing (Pf) Beef was thawing in prep sink without running water. TCS foods (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature 41F or less or completely submerged under running water at a water temperature of 70F or below. CDI: Beef placed into container and water turned on.
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 Maintain equipment in good repair. Walk-in freezer heat strip is damaged and missing. Ice forming along walk-in freezer door. Equipment shall be maintained in a state of good repair. Repair condenser. 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of spinach; queso; cooked potatoes; and consume were maintained beyond 7 days within make-line cooler and walk-in cooler. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: Foods beyond 7 days were voluntarily discarded by 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.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food were actively being dripped on under condenser within walk-in freezer. Repair condenser and avoid storing food under the leaks until repairs are complete. CDI: Food relocated by PIC 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 2-402.11 Effectiveness - Hair Restraints (C) Employee was not wearing a hair restraint during food preparation. Food employees shall wear hair restraints such as hatsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Employee was not wearing a hair restraint during food preparation. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. Ensure employees wear 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.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted or stored in protective covering. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers or store under protective coverings.
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 4-501.11 Maintain equipment in good repair. Condenser in walk-in freezer was actively leaking with ice forming on the floorsCleaning and sanitizing
4-501.11 Maintain equipment in good repair. Condenser in walk-in freezer was actively leaking with ice forming on the floors; around the door; and along the wall. Equipment shall be maintained in a state of good repair. Repair condenser. 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.
notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Trimming of back wall near backdoor was peeling away from wall. Physical facilities shall be maintained in good repair. Repair trimming.
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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Chlorine sanitizer in dish machine had a concentration of 0 PPM chlorine. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Facility will use 3-compartment sink for sanitizing. Dish machine may be used for washing and rinsing dishesCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Chlorine sanitizer in dish machine had a concentration of 0 PPM chlorine. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Facility will use 3-compartment sink for sanitizing. Dish machine may be used for washing and rinsing dishes; but all sanitization must be completed within 3-compartment sink. Repair technician was called during inspection. Zero points deducted due to facility not actively using dish machine 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.
3-403.11 Reheating for Hot Holding (P) Pork and queso were being reheated (non-commercial reheat) in a food warmer and had a temperature of 123F-134F after 90 minutes in the reheating process. Food being reheated for hot holding shall be reheated to 165F within 2 hours. CDI: Food was removed from the warmer and placed on the burners to be rapidly 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.
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) Multiple TCS food items within walk-in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cooked pork; cooked beef; cooked chicken; lettuce; salsa; tomatoes; egg whites; cheese; and spinach were voluntarily discarded by PIC. Raw pork; raw chicken; raw in-shell egg; chorizo; unopened containers of cheese; and cooked potatoes were moved to walk-in freezer and reach-in cooler to rapidly cool to 41F due to being prepared within previous four hours. PIC called repair technician to repair walk-in cooler. REHS will verify (VR) repairs.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked chicken; queso fresco; and cooked potatoes were maintained beyond 7 days within make-line prep cooler. Container of cooked chili poblanos were not labeled with the date of preparation (6/23/2025). Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: Foods beyond 7 days were voluntarily discarded by PIC. Poblanos were labeled by 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) One container of degreaser was not labeled during inspection. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added by PIC.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Walk-in cooler was unable to maintained foods at 41F or less. Ambient temperature was 46F. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. REHS will verify (VR) repairs of the unit.
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 Maintain equipment in good repair. Condenser in walk-in freezer was leaking with ice forming on the floors; around the door; and along the wall. Equipment shall be maintained in a state of good repair. Repair condenser. Repeat. 4-501.12 Cutting Surfaces (C) Make-line cutting board was heavily scored. 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 cutting board.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Bottle of bleach and multiple bottles of powder chemical cleaners were stored above clean dishes in dish area. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: PIC relocated chemicals to lowest shelving of another storage rack.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while still wet. Utensils and equipment shall be stored in a self-draining position that allows air drying. Air dry all 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.
4-501.11 Maintain equipment in good repair. Condenser in walk-in freezer was leaking with ice forming on the floors; around the door; and along the wall. Equipment shall be maintained in a state of good repair. Repair condenser.
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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked beef; chicken; salsa; chipotle mayo (cooked pepper ingredient) and shrimp were maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: Foods beyond 7 days were voluntarily discarded by PIC. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Salsa; chicken; and cheese were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: PIC added labels to food items. Salsa; chicken; and cheese were labeled for 12/28/2024.
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.
3-302.11; Priority; Found raw burgers stored above raw steaks in the reach-in cooler. To prevent possible contamination; food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Chlorine dish machine was reading 0ppm. A chemical sanitizer shall be between 50-200ppm for chlorine. The facility will use 3-comp sink to sanitize all of the dishes until the machine is repaired by a technician. Verification will be held on May 24th (Friday).
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.
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; Observed that raw chicken and raw beef temperatures in the drawer unit cooler were above 41F; see chart above. TCS food (time/temperature control for safety) shall be maintained cold at 41F or less. CDI - chicken above 45F was voluntarily discarded by PIC; foods below 45F were moved to walk-in cooler for recooling. Lower the temperature in the drawer cooler.
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.
3-501.17; Priority Foundation; Found two TCS foods (cooked chicken; cooked beef) that were not date marked and stored for more than 24h in reach-in cooler. TCS (time/temperature control for safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI by educating PIC and date marking (prepped yesterday and two days ago).
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.
4-501.12; Core; Cutting boards on the prep line have deep; dark cuts. 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. Replace/resurface the cutting 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.
4-903.11(A); (B) and (D); Core; Observed that some of the metal containers were stacked together while still wet; in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all 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.
2-401.11; Core; Observed two open employees drinks inside the reach-in cooler comingled with establishment's food. Employee shall eat or drink only in designated areas where the contamination of exposed food; clean equipment; utensils; and unwrapped single-service/use articles or other items needing protection cannot result. CDI - PIC removed both drinks.
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.
2-301.14; Priority; Observed a food employee switching tasks and taking off gloves to prep raw fish without washing his hands first. Wash hands during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI - PIC educated and the employee washed 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.
3-302.11; Priority; Observed raw chicken stored above cooked chicken in the walk-in cooler. Also; found raw shrimp stored in the same pan together with raw beef (drawer unit cooler). To prevent possible contamination; food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food in the walk-in cooler was rearranged. Raw shrimp and raw beef stored in one pan were voluntarily discarded by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; Three dishes (see chart above) on the left side of hot holding unit were hot holding below 135F. TCS food (time/temperature control for safety food) shall be maintained at 135F or above. CDI - Food voluntarily discarded by PIC 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.
3-501.17; Priority Foundation; Found one dish (cooked chicken) date marked October 1st; past seven days. Foods that are maintained at 41F or below may be held no more than 7 days. CDI - Food was voluntarily discarded by PIC during inspection.
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.
3-304.12; Core; Found several knives stored between the wall and the equipment. Keep knives on a clean surface or in a knife holder; if they are clean. CDI - PIC moved all knives for rewashing and sanitizing.
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.