notedCode 3-302.11 Raw chicken stored over ready to eat. (P). In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Raw chicken stored over ready to eat. (P). In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in cooler gasket in very bad shape; hanging off. Equipment shall be in good repair and proper adjustment.
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.
4-602.13 Cleaning needed of equipment exteriors and interiors. 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in cooler gasket torn. Equipment shall be in good repair and proper adjustment.
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.
4-602.13 Cleaning needed of equipment exteriors and interiors. 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.
6-501.12 General cleaning needed on floors and around equipment . Physical facilities shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. (Note: Serve safe arrived at end of inspection.)
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.
5-205.11 (A) Several plastic lids in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Removed.
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 Raw chorizo stored over rice and veggies. (P). In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Raw chorizo stored over rice and veggies. (P). In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.13 Cleaning needed of equipment exteriors and interiors. 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.
6-501.12 General cleaning needed on floors and around equipment . Physical facilities shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Shredded chicken; chorizo; barbaboa; beef; pork pastor; steak; and beef head inside steam unit observed between 110-130 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately reheated these products upon discovery. Inspector discussed ensuring products that have been previously cooked and cooled are reheated to 165 F and hold at 135 F or higher.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Salsa; vegetable soup; cheese and sour cream observed at 45 F inside reach in cooler next to pass through window and cash register. Shredded chicken and carnitas observed at 45 F inside make unit at end of prep line. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that shredded chicken and carnitas inside make unit were inside the unit overnight. All other products inside unit; that have also remained inside overnight; were observed at 41 F or less. Chicken and carnitas were originally stored in the top of the unit; which could've been placed in an area that did not have enough air circulation. All TCS items inside reach in cooler were moved to make unit that was maintaining at 41 F or less. Reach in cooler is frequently opened to pour drinks; therefore the ambient temperature is at 45 F. Temperature to cooler was lowered at the time of inspection; but inspector advised PIC to have unit evaluated to ensure 41 F or less is met at all times. Advised not to store TCS products inside this unit until it is assessed and able to maintain proper 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.
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) Cooked red pepper sauce; ham; hot dogs; cooked chicken; cooked pork; cooked lamb all observed without proper date marking indicators that state when the product was opened or prepared. Date mark/label all TCS foods that are ready-to-eat once opened or prepared if held under refrigeration for more than 24hrs in order to determine the disposition of the product once 7 days has been met.. Corrected During Inspection - PIC immediately dated all foods with accurate time in which they were opened or prepared.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in cooler is failing to maintain 41 F or less at the time of inspection. Equipment shall be in good repair and proper adjustment. All TCS foods were relocated to other coolers operating at 41 F or less at the time of 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 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Upon arrival for inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - Halfway into the inspection; the CFPM 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.
3-501.16(A)(1) ; Priority; Chorizo; beef head; and el pastor pork; and rice observed between 122-134 F in steam unit upon arrival for inspection. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC; these items were recently reheated within the last hour; therefore inspector advised PIC to place items back onto grill to reheat back up 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.
3-501.17; Priority Foundation; Temperature control for safety; ready to eat foods observed inside low boy cooler without date marks that indicate when the products were opened or prepared. Temperature control for safety foods shall be date marked in order to determine the disposition of the product once 7 days has been met. Corrected During Inspection - PIC began dating these products at the time of inspection.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
5-205.15; Core; Upon arrival for inspection the prep sink was having difficulty draining. Plumbing fixtures shall be maintained in good repair. Corrected During Inspection - To begin with inspector was concerned that the sink was backing up; but after PIC assessed sink it was just clogged. PIC was able to fix the clog prior to inspector's departure.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employees phone observed on prep surface upon arrival for inspection. Suitable facilities shall be used for the orderly storage of employee possessions. ; 6-403.11; Core; Employee drinks; one of which was open without lid; stored on prep surfaces. Employees shall eat and drink only in designated areas where contamination of equipment; food; single use items; etc cannot occur.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Upon arrival for inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - Halfway into the inspection; the CFPM 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.
2-301.12; Priority; Employee observed washing hands; then proceeded to wipe clean; wet hands onto apron to dry them. Food employees shall dry hands using a disposable paper towel or other effective means. Corrected During Inspection - Inspector discussed this with PIC to ensure employee uses paper towels; that were available; rather than outer clothing.
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.
3-501.16(A)(1) ; Priority; Chorizo; steak; and pork observed between 108-129 F in steam unit upon arrival for inspection. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC; these items were recently reheated within the last hour; therefore items were immediately placed back onto grill to reheat back up 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.
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; Temperature control for safety foods; such as cooked rice; cooked pork; cheese; milk; and salad; being held inside one door reach in cooler were maintaining at 43-49 F. Temperature control for safety foods shall be held at 41 F or less. Corrected During Inspection - Coolers were able to be manually adjusted to a cooler setting during inspection. Inspector discussed ensuring there is adequate air flow inside one door reach in cooler as there are many large containers being stored inside unit. PIC voluntarily discarded items at time of inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
5-101.11; Priority; Facility is currently hooked up directly to the water source from the gas station "Little Sue Mini Mart". Drinking water shall be obtained from an approved source. In this case; the mobile food unit is to only utilize water from the approved commissary. Corrected During Inspection - PIC removed the direct connection hose that was being used from the gas station. Inspector discussed and educated PIC on this to ensure water is being used from commissary location only. PIC stated that they will leave the site immediately after inspection is complete to return to commissary to refill fresh water tank with water for operation.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Igloo coolers used to store ice are being stored directly on floor. Food shall be stored 6 inches off of floor.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11; Core; Upon arrival for the inspection; the hood system was not turned on while employees were actively cooking on grill. Ventilation hood systems shall prevent grease from collecting as well as to keep room free of heat; steam; vapors; smoke; etc. Corrected During Inspection - PIC showed inspector that hood works and inspector discussed that hood shall be utilized
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.