4-602.11; Core; Interior ice machine wall and baffle soiled with slight black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Multiple recently prepared foods observed cooling in prep units. Refer to temperature chart. Foods shall be cooled using rapid cooling equipment; such as the walk-in cooler/freezer; prior to placing on the cook line. If unable to cool to 41 F and immediate service is needed; add ice to facilitate rapid cooling. CDI - Foods moved to cool in the walk-in cooler/freezer.
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; Core; Torn gaskets present on the 'C5 4 Series insulation armour plus' warmer door. Additionally; expo reach in cooler shelving has rusted and finish is peeling/flaking. Equipment shall be maintained in a state of good repair and condition. Replace gaskets and shelving.
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.
2-201.11(A-C)&(E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees.
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.
2-401.11; Core; Plates of food observed on a prep surface on the cook line upon arrival. PIC began to move plates and upon EHS questioning why the plates were being moved; PIC indicated they were used for employee food. Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment; utensils; and single-use articles cannot result. Designated areas for employee eating and drinking shall be present.
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; A gloved employee observed handling raw chicken and subsequently touched cooler handles; clean tongs and other kitchen surfaces with the soiled gloves intact. No glove change OR handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated on handwashing procedures. PIC communicated with employee and employee removed gloves; washed their hands; and the tongs were moved for cleaning. PIC to further educate all employees on proper handwashing procedures.
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 chicken stored above RTE (ready-to-eat) pineapple and steak. Food shall be stored according to final cook temperature; and food shall be protected from cross contamination by separating raw food from ready-to-eat food. CDI - Food re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Numerous plates stored as clean in various areas soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Plates moved for thorough cleaning.
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; Cheese dip maintaining 110-120 F in the steam well. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Cheese dip prepared within the past hour. CDI - Cheese dip reheated on the stove top to 165 F+.
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) and (B); Priority; Steak; shrimp; and pico holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to cool in the walk-in cooler/freezer.
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
3-305.11; Core; Numerous foods stored on the floor in the walk-in freezer; and a container of tomato sauce (in active preparation) for salsa stored on the floor. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination.
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.
3-304.12; Core; Spatulas (used for preparing foods on the flat top) stored on the trash can. During pauses in preparation or dispensing; food dispensing utensils shall be stored in a clean; protected location. The trash can does not meet this requirement as it is considered a dirty area. Spatulas moved for cleaning.
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; Torn gaskets present on the 'C5 4 Series insulation armour plus' warmer door. Equipment shall be maintained in a state of good repair and condition. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Chlorine test strips (used for testing the sanitizer at the 3-compartment sink) are water damaged/discolored; rendering them inadequate for use. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure chlorine test strips have been obtained.
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; Sides of all cooking and refrigeration equipment on the main line are encrusted with grease; food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. 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.
3-302.11; Priority; Observed containers of prepared; raw meat stored above containers of produce in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storing; preparation; holding; and display from raw ready-to-eat food such as fruit and vegetables; and cooked ready-to-eat foods. CDI - Containers of raw meat were moved to a different location to prevent cross-contamination. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(1); Priority; Some containers of cheese sauce were holding below 135F in the hot-hold cabinet. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Cheese sauces had been prepared less than two hours ago; PIC moved containers to griddle to reheat. Repeat.
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); Two containers of TCS foods in the top section of the prep cooler and a container of chopped tomatoes in the refrigerator were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods in prep cooler were voluntarily discarded by PIC; container of chopped tomatoes had been prepared less than 4 hours ago and were moved to walk-in cooler for 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A couple containers of food were stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move containers off the floor onto shelving. Repeat.
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.
3-302.11; Priority; Observed boxes of raw eggs and raw chorizo stored above containers of cooked potatoes and meat in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storing; preparation; holding; and display from raw ready-to-eat food such as fruit and vegetables; and cooked ready-to-eat foods. CDI - Foods were rearranged in walk-in cooler to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; A container of cooked peppers stored on top of the steam table was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded peppers. Cooked peppers must either be stored in hot holding or cold holding; not left at room temperature.
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
7-201.11; Priority; Observed a container of degreaser stored next to aluminum foil as well as a soap bucket and a spray bottle of chemicals next to a bag of onions. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Containers were moved to a different location.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a few containers of food stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move containers onto shelving.
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.
6-501.11; Core; Observed damage to the bottom portion of one of the walls in the bathrooms; possibly water damage. Physical facilities shall be maintained in good repair. Repair damaged wall.
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.
3-304.15 (A); Priority; Observed food employees handling raw shrimp and chicken then handling ready-to-eat vegetables without changing gloves. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Informed PIC who instructed employee to discard contaminated gloves and stop practice; REHS recommends more employee training.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; Parts of a container of cooked rice in the steam table were holding below 135F. TCS(time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC moved rice into oven for reheating.
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; A couple TCS foods in the top section of the prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded food over 45F; lid was closed on prep cooler to allow foods to cool.
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; Observed date marking on cooked spinach; chicken nuggets to be 11/17-11/25; and blanched fries to be 11/16-11/23; the first day is not being counted as day one. Refrigerated; ready-to-eat; TCS foods either prepared in the food establishment or from a commercially processed package/container that has been opened in the food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - None of the foods were out-of-date and correct date marking was added to food containers.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Huevos Rancheros on the lunch menu are marked with an asterisk (*) but neither the description of the food nor does the consumer advisory at the bottom of the menu indicates that these items are served undercooked. Incomplete consumer advisory contains reminder but is missing disclosure. If animal food such as beef; eggs; fish; lamb; shellfish; etc. is served or sold raw; undercooked; or without being processed to eliminate pathogens either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers by way of a disclosure and reminder. A disclosure shall include: A description of the foods; such as "cooked to order" or identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw/undercooked or contain/may contain raw or undercooked ingredients. Correct menu either through food description; adding disclosure to consumer advisory; or removing consumer advisory if these food items are served fully cooked. Follow-up by 11/24/2023.
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; A couple spray bottles of chemicals did not have labels. Working containers used for storing poisonous/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 - Labels added to containers.
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.
4-202.16; Core; Pieces cardboard used as part of the shelving for tortillas; as well as ingredients above prep sinks. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed/constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard from shelving before next 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.
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 dirty shelving in the kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these shelves before next 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.