notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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: The production date count as day 1; and that the product must be consumed within 7 days. - Observed cooked seafood made yesterday with no date mark. CDI - the seafood involved was date-marked to reflect yesterday's date. Repeat.
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 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed next to spray bottles of cleaner: found 1 spray bottle of water with no label. CDI - the water was discarded.
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 3-304.12 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) In-use utensils in non TCS food; must be stored with handles above the food. - Observed a scoop with no handle inside a container of sugar. Discussed the matter with the PIC.
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.
6-301.11 Handwashing Cleanser; Availability (Pf) (Pf) 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed 2 hand sinks in the kitchen with no soap. Also; 1 kitchen hand sink had a soap dispenser; and cloths were stored in the sink. Corrected during inspection (CDI); soap was provided at the affected hand sink. The other sink was cleared of any object staging; allowing proper access for handwashing. Repeat.
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 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Standing cooler with a container of cooked seafood and 1 pan of broth stored; not covered. CDI - the containers covered. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. - Observed that the mop sink needs to be recaulked to seal the gap to the wall. Discussed the matter with PIC.
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 PHYSICAL FACILITIES shall be maintained in good repair. - Observed 1 light shield is coming off. Discussed the matter with PIC.
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.
6-301.11 Handwashing Cleanser; Availability (Pf)6-301.12 Hand Drying Provision (Pf) 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed 1 hand sink with no soap and paper towels. Also; 1 hand sink with a soap dispenser is inside. Corrected during inspection (CDI); soap and paper towels were provided at the handsink involved. The other sink has been cleared of any object staging; allowing proper access to the washing 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.
notedCode 3-302.11 (A)(4) Except when the food is being cooledOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Standing coolers and a freezer with multiple containers of cooked food stored; not covered. CDI - the containers covered.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400 ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Except when dry cleaning methods are used as specified under § 4-603.11Cleaning 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 Quat sanitizer concentration shall be within 150-400 ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Except when dry cleaning methods are used as specified under § 4-603.11; surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed ice machine filter with black stain accumulation that needs cleaning. Discussed the matter with the person in charge (PIC). - Observed that the quat sanitizer dispenser released sanitizer with a concentration under 150 ppm. CDI - the quat dispenser is discontinued until the quat sanitizer dispenser is fixed. Currently; the operation will manually mix the sanitizer using the Chlorox mix.
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 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed cooked rice (47F) and cooked yucca (47F) (plant root potato type); cooled since yesterday (longer than 6 hours); with temperature above 41F. CDI - the rice and yucca involved were discarded. The handout of cooked and cooled food; with a Spanish version; was provided.
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 (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P). Maintain TCS foods in cold holding at 41F or less. -P - Observed cooked rice and cooked yucca stored in the standing cooler with temperature above 41F . CDI see line 20.
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 3-501.17 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) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - Observed multiple commercially prepared products (dairy-based cream; soft cheese; mayonnaise; whipped cream: open within 48 hours) that were opened and stored longer than 24 hours with no date mark. CDI - the products involved were date-marked to reflect the open date. Reemphasize to the PIC that date marking is required; with the day the product is opened as day 1; and that the product must be consumed within 7 days.
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 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as rawFood temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf - Observed consumer advisory with correct reminder message; but the disclosure was missing an asterisk to the food items ( beef fajita and ribeye steaks) that offer raw or undercooked food. CDI - the asterisk added to the food items in question.
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 7-201.11 Store toxic materials to avoid contamination of foodChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Beverage prep section: at the 3-comp sink; cleaned utensils were stored on the same drainboard that stores a container of soapy water. CDI - the soapy water container was removed from the drain board. The utensils involved were rewashed.
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) Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) 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. -Pf 4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed cooked rice and cooked yucca cooled in a large portion and a big tray; but the cool food temperature was not achieved within 6 hours. CDI sees line #20. Discussed with PIC that they must use the ice bath to cool food before storing it in the standing cooler; as the standing cooler's capacity may not be enough to cool food to a temperature (41F) within 6 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 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Standing cooler: Observed multiple prepared foods in working containers with no labels. CDI - label provided.
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 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) (E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. - Observed 1 sani-bucket that stored wiping clothes found on the floor. CDI - the wiping cloths bucket was restored above the floor.
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 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. - Observed a scoop with no handle inside a container of ground parmesan cheese. CDI - the scoop with no handle removed from the cheese container. A scoop replaced by a spoon.
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 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed multiple single-use articles (food trayEquipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed multiple single-use articles (food tray; to-go bowls) stored outside the original protective package and upward. CDI - the single-use article involved was restored in an inverted position.
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.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. 4-402.12 Fixed; floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. - Observed the drainboard of the dish machine with a gap to the wall that needs re-caulking. - Observed unsealed (absorbent) wood boards used as shelving and as a pipe support near the dishwashing area - Observed a can opener with tape around the can opener body. PIC stated the can opener is no longer in service and will be removed from the operation. - Observed wood tray; wood bowls; and wood plates being used with a liner to serve food. Discussed with PIC about approved material used for non-food contact surfaces; including nonabsorbent material in the operation. Discussed the matter with PIC.
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
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the operation with no dish surface testing device or register thermometer when using the hot water warewashing machine. - Observed no Quat sanitizer test strip available when having 2 different sanitizer solutions on site ( chlorine and quat). CDI - PIC presents the receipt for the dish surfaces test strip and quat sanitizer test strip order that arrived on 4/23/26.
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(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
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. - Observed accumulation and grime buildup at the water spray head of the dish machine drain board. Also; accumulation around the cove-based board under the 3-comp sink. - Observed stains on the microwave oven that need cleaning. Discussed the matter with PIC.
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 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. 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.(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; mobile FOOD ESTABLISHMENT SERVICING AREAS; and areas subject to flushing or spray cleaning methods. 6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed 2 spots of light fixtures not functioning; with inadequate light; it is hard to monitor the cleanliness of the area. Also; 1 light shield cracked. - Observed male and female restroom ceiling tiles and 1 ceiling tile in the kitchen made with absorbent material. - The cove baseboard tiles need to be regrouted. - The can-wash/mop sink area: multiple old pieces of equipment are stored that block the fire exit and need to be removed from the operation. - The ceiling tiles in the can-wash/mop sink area are made with absorbent material. - Observed multiple areas in the kitchen with unsmooth caulkwork (hood area; wall area near the dishwasher); unsmooth caulkwork is not easy to clean. Discussed the matter with PIC.
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(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. [REPEAT]
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.11; Priority Foundation; Both kitchen handwashing sinks and front beverage handwashing sink lacking soap and wall dispensers missing. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Hand-pump soaps added during inspection; but no good spaces/ledges for them. Install wall soap dispensers at hand sinks. 6-301.14; Core; Handwashing stations are lacking handwashing signs in kitchen and mens restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
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 beef in tall reach-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT] 3-302.11; Core; In prep unit and reach-in cold-hold units; multiple containers of prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. CDI- Covers added during inspection. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(2) and (B); Priority; Cold-Holding: In 3-door cold-hold unit; multiple TCS foods cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Reduce temperature to this 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.
3-501.18; Priority; Disposition: In long low cooler; pasta holding past 7 days; observed on day 8; day 11 and day 10. Date-marking missing on multiple containers of prepared chicken broth and soup in tall reach-in freezer. In tall 2-coor cooler; multiple containers of chicken soup lacking date marking. In side prep unit; no date on moldy salsa and green moldy cooked chicken. Very moldy peppers and cilantro. No date on mozzarella. No date on applesauace. In main prep unit; no date on heavy cream opened yesterday; unable to determine if within 24 hours. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added. Product past 7-day hold and product with unknown prep date voluntarily discarded by PIC during inspection. [REPEAT]
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.
3-302.12; Core; Labeling missing on spices; bin of flour; and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several live fruit flies observed in the kitchen and front service and bar areas. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Thoroughly clean facility throughout to reduce attracting pests. [REPEAT]
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Bins of onions; box of oil; and sugar bin stored on floor. 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 15 cm (6 inches) above the floor. CDI- Food moved during inspection. [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.
3-304.14; Core; Bucket of sanitizer stored on the floor. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Container moved to low shelf 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.
3-302.15; Core; Avocados and bell pepper in top section of prep line unit with stickers still in place; an indication produce may not have been washed before placing here with other clean ready to eat foods; ready for cutting. When asked; PIC said they should wash them and returned the produce for sticker removal and cleaning. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. CDI- Produce returned for cleaning during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; No-handle single-service cup left as scoop in bin of flour. Scoop observed with handle down in food ingredient in container of sugar. Multiple utensiles stored on grill in container of water; with water measured at 102F. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Single-serve cup discarded; and Utensils returned for cleaning during inspection. [REPEAT]
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); (B) and (D); Core; Several utensils stored as clean hanging down into the handwashing sink area. Produce chopper stored sitting directly on the floor. Large stand mixer stored sitting on the floor. Multiple frying pans hanging down into the raw chicken prep sink area; food-side facing out/exposed. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Equipment/utensils moved and pans flipped to face wall during inspection.
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.
4-205.10; Core; Oscar blender; Ninja blender; and Nutribullet blender all labeled for Household Use Only. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blenders. [REPEAT] 4-501.11; Core; One of the microwaves is broken. Wire shelves in the side prep unit are rusting. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT] 4-501.12; Core; Cutting board at side prep unit observed with soiled cut lines. 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 the 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required 160F temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI- PIC educated on requirement. A few thermal-labels provided. Obtain a plate-simulating temperature disk or thermal test strips (for 160F) prior to your next inspection. [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.
6-501.114; Core; The old dish machine is sitting in the back storage hall. A couple large cold-hold units are sitting outside out back; which can create pest harborage. Large stand mixer sitting on the floor in the kitchen is no longer needed or used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove these items. 6-501.11; Core; In back storage hall; coving strip is missing from the wall; and wall corner is damaged and pulling apart. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing coving. Repair the wall corner so smooth and cleanable. 6-501.16; Core; Mops not hung to dry; and no mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack to allow for hanging mops to dry. Unprotected lighting over mop sink may need protective cover added. [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.
4-205.10; Core; Oscar blender labeled for Household Use Only. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender. 4-501.11; Core; Sink faucet assembly in mens restroom is very loose. Some of the wire shelves in the reach-in units are rusting. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
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
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required 160F temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain a plate-simulating temperature disk or thermal test strips (for 160F). CDI- PIC educated on requirement. Obtain an irreversible registering temperature indicator prior to your 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.
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; Residue accumulation and dead fruit flies in reach-in cold-hold units. Residue accumulation along side of cook equipment; handles; doors; hood switches. Dry goods wire shelving and knife wall magnets with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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.
5-203.12; Core; Urinal is mens restroom is not working; taped off. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Repair the urinal.
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.
5-501.110; Core; Side doors of shared dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors of dumpsters closed. CDI- Doors closed during inspection. 5-501.115; Core: Loose litter and broken glass on ground around the shared dumpster. Large wood discard item also sitting out (PIC states this item from neighbor establishment). A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Work with landlord to have large discard item removed; and Increase cleaning frequency to dumpster area.
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.
6-501.12; Core; Heavy residue accumulation along floors under and around cook equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. 6-501.16; Core; Mops not hung to dry; and no mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack to allow for hanging mops to dry. Unprotected lighting over mop sink may need protective cover added.
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
6-403.11; Core; Employee foods stored with restaurant foods in reach-in cold-hold units. 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. Keep employee foods in Separate and Designated spaces. Recommend labeling large plastic bin for -Employee Use Only- to use for employee storage of food/beverages.
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.
notedCode 2-102.12(A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. This is a newly permitted facility; has 210 days from date of permitting (Permitted 3/10/2025) to comply with CFPM requirements.
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.
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. Newly permitted facility. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Newly permitted facility. CDI- Written procedures and educational material provided to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-205.11; Priority Foundation; Both handwashing sinks blocked; with various smallwares in the sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Smallwares moved during inspection. 6-301.11; Priority Foundation; Both kitchen handwashing sinks lacking soap and no wall soap dispenser or ledge for soap provided. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Hand-pump soap added during inspection. 6-301.12; Priority Foundation; Rear kitchen handwashing sink lacking paper towels. All facility handwashing sinks (kitchen; bar; bathrooms) lacking paper towel dispensers. Front kitchen handwashing sink has roll of paper towels stored above clean dish storage. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels moved/added during inspection. Add paper towel dispensers to all the handwashing sinks to reduce risk of cross-contamination of 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.
4-501.112; Priority Foundation; The high-temperature dish machine sanitizing rinse not reaching a high enough temperature; measured at 152F. In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired. VR-VERIFICATION REQUIRED. Repair hi-temp dish machine so that hot sanitizing rinse at the dishes reaches at least 160F. Your REHS Joanne Rutkofske will return within 10 days for verification that repairs complete. 4-601.11(A); Priority Foundation; Pans/lids stored as clean observed with sticky residue remaining. Large manual can opener with residue accumulation around the blade. Pan and metal tray on stove for use observed with heavy black char accumulation along the food-contact surfaces of the pans. Soiled tortilla press stored with clean dishes. Fryer baskets with heavy residue accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Sticky dishes returned for additional cleaning during inspection. Heavy char dishes to be replaced if unable to clean off char accumulation.
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: Raw chicken stored above beef in beer coolers. Beef stored over ice cream and French fries. Beef stored in direct contact with raw chicken. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. 3-302.11; Core; In prep unit and reach-in cold-hold units; multiple containers of prepared foods stored under open wire shelving without covers. Large pan of uncovered tortillas stored under open wire shelving on dry goods rack. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. CDI- Covers added during inspection. [REPEAT]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Disposition: Date-marking missing on ALL TCS foods in facility; prepared previous days; including cooked chicken; rice; cooked carrot-peppers; cut cantelope; beef; opened milk; green salsa; meat tacos; frozen cooked chicken/pork/lengua/barbacoa/pork/beef. Several prepared TCS foods in cold-hold units with unknown prep dates. Several TCS foods in cold-hold units that have spoiled and are moldy including rice; chicken; jalapenos; cut avocado; banana leaves; beans; corn silk for liver; beef. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added. Product past 7-day hold and product with unknown prep date voluntarily discarded by PIC during inspection. [REPEAT]
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; Priority Foundation; Labeling missing on spray bottle of sanitizer. Working containers used for storing POISONOUS OR 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- Bottle returned to dish sink for labeling. 7-202.12; Priority; Sanitizer concentration too high; when tested is bleaching out the test strip. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.
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.
4-302.12; Priority Violation; Dialtop food probe thermometer with high dimple (so not appropriate for thin foods served here). A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Educated PIC on requirement. Obtain a thin probe digital thermometer prior to your next sanitation inspection.
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.
3-302.12; Core; Labeling missing on multiple spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several live fruit flies observed in the kitchen and front service and bar areas. Several dead fruit flies in one of the tall reach-in cold-hold units; and several dead fruit flies on container of leftover refried beans. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Thoroughly clean facility throughout to reduce attracting pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Open bag of sugar stored on floor; and boxes of tortillas stored on the floor. 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 15 cm (6 inches) above the floor. CDI- Food moved 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.
3-304.12; Core; No-handle single-service cup left as scoop in bin of rice. Scoop observed with handle down in container of food. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Cup/Scoop removed during inspection.
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.
2-102.12 (A) Certified Food Protection Manager (C) This is a newly permitted facility that has 210 days to get a PIC certified. A certified PIC must be present anytime the facility is in operation. They still have about 4 months to get someone certified. No point deduction today.
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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. In the refrigerator; open packages of raw shrimp; raw eggs and raw chicken were stored above produce (limes). In the freezer; open raw chicken was stored above raw beef. Foods must be stored in order of the final cook temperatures. CDI- foods were re-arranged and a food storage sticker was placed on the refrigerator door and explained to staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) The final rinse cycle on the dishmachine is not reaching 180F degrees. The gauge says 180; but the temperature is not being reached. The dishmachine cycles for a long time and constantly discharges (waste) water. The final rinse water cycle must reach at least 180F to sanitize utensils. VR- The inspector will return in 10 days to verify the dish machine has been serviced by a technician. Please produce a service receipt when the inspector returns.
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.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Gallons of open milk were not date marked. Milk also requires date marking to control the growth of Listeria M. CDI- Milk was dated. No point deduction today.
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 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
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. The shelves above the one compartment sinks needs cleaning. The shelves are sticky. Clean utensils must be stored in clean locations. No point deduction today.
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
6-303.11 Provide required lighting intensity. There are still five kitchen ceiling lightbulbs not operating. Lighting in the kitchen is still dim. Replace all blown kitchen light bulbs. Lighting in the kitchen must be at least 50 foot candles lamination.
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.