notedCode Observation: Multiple ready to eat foods in the reach in cooler are not datemarked. They have no date indicating the date they should be disposed. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Multiple ready to eat foods in the reach in cooler are not datemarked. They have no date indicating the date they should be disposed. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Ready to eat foods were date marked.
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 Observation: Bowls were used as scoops and stored in the food product. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Bowls were used as scoops and stored in the food product. 3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F CDI: Bowls were removed from food product and scoops are being used at this time.
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 Observation: Salsa/food debris is buidling up in container where salsa is stored in ice. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Salsa/food debris is buidling up in container where salsa is stored in ice. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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 Observation: Employee drinks were stored on the slicer in the prep area. Opened employee drink was stored on prep table. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drinks were stored on the slicer in the prep area. Opened employee drink was stored on prep table. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee drinks were removed and prep table and slicer were sanitized.
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.
Observation: Multiple ready to eat foods in the walk in cooler that are held for more than 24 hours were not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Foods were either discarded or datemarked.
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 Observation: Dust is building up on the ceiling above the line. Food debris is building up behind the ine. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Dust is building up on the ceiling above the line. Food debris is building up behind the ine. 4-601.11(C ) 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.
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.
Observation: Employees drank and handled personal drinks while wearing gloves and did not wash hands and put new gloves on. 2-301.14 When to Wash (P) CDI: Manager spoke to employees and hands were washed and gloves were changed.
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.
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Spray bottles of windex were not labeld with common name. 7-102.11 Common Name - Working Containers (Pf) CDI: Spray bottles were labeled.
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
Observation: Beans were cooling in large deep container in the walk in cooler. 3-501.15 Cooling Methods (Pf) CDI: Beans were placed in ice bathe 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: A bowl was used as a scoop and left in food product. 3-307.11 Miscellaneous Sources of Contamination (C) CDI: Bowl was removed.
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 Observation: Employee drinks were stored on prep surface with food and food contact surfaaces upon arrival. 2-401.11 (A) Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Employee drinks were stored on prep surface with food and food contact surfaaces upon arrival. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drinks were removed and relocated.
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 Pablano pepper was stored with raw meats in the walk in coolerOther
Official wording
Food separated & protected
Inspector’s notes
Pablano pepper was stored with raw meats in the walk in cooler; 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Pablano pepper was relocated and stored with other ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Cooked beef was date marked 4/30/25. It should only be held for seven days. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Cooked beef was date marked 4/30/25. It should only be held for seven days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Beef was thrown away.
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 Observation: Walk in cooler floor is no longer smooth and easily cleanable. Metal is peeling up. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Walk in cooler floor is no longer smooth and easily cleanable. Metal is peeling up. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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) Must have a certified food protection manager on site at all hours of operation. No CFPM on site when EHS arrived.
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 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) Observation: Employee drink was stored above chips to be served to customers; employee drink was stored on a shelf above ready to eat foods on hot hold line; and an employee drink was stored with foods to be served to customers in the walk in cooler. CDI: Employee drinks were removed and stored separate from food contact surfaces and foods to be served to customers. Spoke with manager about the potential of contamination from employee food and drink.
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) Observation: Rear hand sink was not stocked with soap. CDI: Soap was placed at hand sink. Spoke with the manager about keeping hand sinks stocked.
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) Observation: Container of raw beef was stored on top of a closed container of raw beans CDI: Container of raw beef was relocated. Spoke to manager about keeping raw meats and eggs separated from ready to eat products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.14 Cooling (P) Observation: Large containers of burrito and enchilada sauce were in the walk in cooler were holding at 57F and 62FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Observation: Large containers of burrito and enchilada sauce were in the walk in cooler were holding at 57F and 62F; they had been cooked the night of 1/29/2025. CDI: Sauced were thrown away voluntarily. Explained to manager that foods should be cooled to 70F within 2 hours and to 41F within an additional 4 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.
notedCode 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Observation: Enchilda sauce had a prep date of 1/22/25; ready to eat foods have a shelf life of seven days. This sauce had pasted its shelf life. CDI: Sauce was thrown away voluntarily.
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 3-501.15 Cooling Methods (Pf) Observation: Enchilada and burrito sauces were placed in large batches in plastic containers with the lids on and placed in the walk in cooler for cooling. CDI: Sauces were disposed of voluntarily. Spoke to manager about proper cooling methodsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Observation: Enchilada and burrito sauces were placed in large batches in plastic containers with the lids on and placed in the walk in cooler for cooling. CDI: Sauces were disposed of voluntarily. Spoke to manager about proper cooling methods; sauces should be placed in smaller batches with no lids to cool in freezer of walk in; in ice bath; or a cooling wand could be used.
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.
minorCode 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Observation: A bowl was being used as a scoop and was being stored in the food product. This creates a possibility of introducing bacteria into the food product. CDI: Bowl was removed. Explained to manager that the bowl should not be stored in the product; a one handled scoop should be used.
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 6-102.11 Surface Characteristics - Outdoor Areas (C) Observation: The mop basin no longer hold waterCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-102.11 Surface Characteristics - Outdoor Areas (C) Observation: The mop basin no longer hold water; it is leaking on sidewalk behind the establishment. Spoke to manager about having repairs done to mop basin.
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; Employee observed handling washed ready to eat lettuce in the top of the prep cooler with bare hands. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI: Lettuce was rewashed.
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.
3-302.11; Priority; A plate of uncovered cooked peppers found stored below raw fish. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved peppers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.12; Core; Small amount of cleaning needed on the floor of the walk in freezer. Physical facilities shall be maintained clean. 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Two employee jackets found stored on dry goods. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI: Jackets were moved. ; 6-403.11; Core; Employee drink found stored on a shelf above food. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Ensure personal food and drink is stored properly to avoid contamination.
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.