Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottles of bleach and greaser were observed without labels. Label working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies with the common name of the material. CDI- labels added. Full points may be taken on next inspection for repeat violations.
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.
3-302.15; Core; Observed avocado cut with produce sticker still present on the skin. Cucumbers were cut while still in plastic wrapping. Wash fruits and vegetables prior to use and remove any stickers or wrappings. Instructed PIC to have remaining produce properly washed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A); (B); and (D); Core; Several metal pans were stacked wet on the clean equipment shelf. Store dishes and equipment in a self-draining position that allows air drying. Full point taken for repeat violation.
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.
6-301.14; Core; Prep area handwashing sink is missing a handwash sign. Post a handwash sign at each handwashing sink directing employees to wash hands. CDI- signage provided.
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.
4-601.11(A); Priority Foundation; Multiple metal pans stored as clean had date marking sticker residue and glue on them. Pans were stacked together. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- pans removed for cleaning. Use a different date marking sticker if these are leaving too much residue and are difficult to clean. 4-501.114; Priority; Bleach solution in three compartment sink measured very low (just above 0ppm). Maintain sanitizer at correct concentrations when being used to sanitize. CDI- concentration adjusted 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of bleach solution was observed without a label. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies with the common name of the material. CDI- label added. No point taken.
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.
3-304.14(B); Core; A bucket holding wiping cloths was observed with a very low amount of bleach concentration (just above 0ppm). Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- concentration adjusted.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11 (A); (B); and (D); Core; Several metal pans were stacked wet on the clean equipment shelf. Store dishes and equipment in a self-draining position that allows air drying. Full point taken for repeat violation.
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.
3-304.14 (E); Core; Wiping cloth bucket was stored on a wire shelf above a box of tortillas. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- bucket moved to lower shelf. No point taken
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; Observed several avocados cut with produce stickers still present on the skin. Wash fruits and vegetables prior to use and remove any stickers or wrapping.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12 (B); Core; Plastic bowl used inside bin of flour and left in flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Use dispensing utensils with handles and keep handles out of the food. CDI- bowl removed and replaced with a proper scoop. Full point may be taken for repeat violations.
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); Several metal pans were stacked wet on the clean equipment shelf. Some dishes were stored with the food-contact surface exposed on a lower shelf. Store dishes and equipment in a self-draining position that allows air drying. Store clean equipment covered or inverted.
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; Core; Observed cardboard lining the shelves in the dry storage area. Cardboard was also used on a chemical storage shelf under the warewashing drain board. Cardboard was wet to the touch. Nonfood-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. Remove cardboard from shelving and discard. No point taken.
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 water bottle was stored above cut lemons and churros in the small reach-in cooler by drink station. Designated areas shall be used for the storage of employee food and drink where contamination of facility food; clean equipment; single-service articles and linens cannot occur. CDI- bottle removed.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No bodily fluid clean-up procedures were available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Facility just opened. CDI- provided educational material. No point taken
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; A large portion of pico was observed cooling in the walk-in with a tight lid. Quickly cool TCS foods using methods such as smaller portions; open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- pico was split into two containers and left uncovered to cool quickly.
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.
3-302.12; Core; Multiple spice containers/shakers were missing labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- labels added. No point taken 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.
3-304.12 (B); Core; Ice scoop handles observed laying inside ice bins. Metal bowl used inside bin of sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Use dispensing utensils with handles and keep handles out of the food. CDI- scoops removed and placed on drink tray. Bowl removed from sugar bin.
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.