3-501.16(A)(1) ; Priority; Corn cobbs were observed below 135F on parts that were above the water bath in hot holding unit. TCS (Time/Temperature Control for Safety) foods shall be held at 135F or above for hot holding. CDI - Corn cobb was submerged below or at water level. Water measured over 160F. All other hot holding observed compliant. No points taken.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (B); Priority; Observed whole shell eggs stored in a small prep cooler at 53F. Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. CDI- eggs voluntarily discarded. Ensure this cooler can maintain at least 45F for egg storage. Cooler needs to be evaluated for repair but facility has plenty of other refrigeration.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-901.11; Core; Two cleaned and sanitized pans were stacked wet on the shelf above warewashing area. Equipment and utensils shall be arranged to air dry and self-drain prior to stacking. Arrange equipment in a self-draining position that allows air drying. CDI- pans separated for drying. 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.
4-101.19/4-202.16; Core; Black tape observed lining the handle of chip storage unit. 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. Black tape also prevents easy; effective cleaning and leaves residue. Nonfood-contact surfaces shall be smooth and easily cleanable. Black tape was removed from chip storage unit 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.
6-501.11; Core; Knee wall near entrance to kitchen is in poor repair near the floor. Physical facilities shall be kept in good repair. Repair this wall and replace tile so wall is smooth and easily cleanable.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Condensation observed dripping near walk-in cooler vent. Water present on tops of some food containers below. Store food in a clean; dry location; and where it is not exposed to splash; dust or other contamination. Keep at least 6 inches above the floor. CDI- condensation was wiped up during inspection. If issue persists; consult with refrigeration technician .
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 (B); Core; Metal scoop handle was observed laying in dry beans. 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. CDI- scoop repositioned. Previous violation noted metal bowl being used to scoop flour. All other utensil storage observed compliant. Full point not taken.
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.
4-901.11; Core; Two cleaned and sanitized pans were stacked wet on the shelf above warewashing area. Equipment and utensils shall be arranged to air dry and self-drain prior to stacking. Arrange equipment in a self-draining position that allows air drying. CDI- pans separated for drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Oven handle is broken. Equipment shall be maintained in good repair. Repair/replace oven handle so it can be easily cleaned. Sharp edges also pose a risk of injury. Previous violation noted a broken cooler door that has since been replaced. Full point not 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.
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; The vent in the walk-in cooler has some dust and debris accumulation. Bottom of reach-in freezer has dried food residue from frozen meats. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas.
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; Stickers present on washed avocadoes in a prep cooler. Cucumber was cut with plastic wrap still on. Stickers and wrappings shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables. Remaining cucumber was voluntarily discarded and avocado was sent to be washed again.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12 (B); Core; Metal bowl was being used to scoop flour and left in flour bin. 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. CDI- bowl removed. No point taken.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Large makeline fliptop unit has a broken door. Cracking observed on interior panel with insulation material showing. Equipment shall be maintained in good repair. Repair/replace door so that interior of cooler can be easily cleaned. 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.
5-501.114; Core; Shared outdoor garbage receptacle is missing a drain plug. Waste handling units for refuse and recycling shall have drain plugs in place. Work with landlord or garbage contractor to replace drain plug. No point taken.
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.
3-302.11(A)(1); Priority; Raw shell eggs stored above cut veggies; cooked tamales and other RTE foods in walk-in cooler. Raw fish stored above salsa in reach-in cooler. Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- eggs and fish moved to another location. Explained educational storage chart to PIC who interpreted to staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14(A) ; Priority; Refried beans cooling since yesterday were observed at 50 - 53F in the reach-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- beans voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; Multiple cans of Raid household insecticide were observed in the facility; including in the kitchen. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- cans were collected by PIC and removed from the food preparation area to be brought home with staff. Use discontinued.
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
3-501.15; Priority Foundation; Refried beans did not cool quickly enough because they were placed in a large metal container with a lid. When cooling foods; use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use ice baths or ice wands; and stir frequently to distribute heat. This allows for air flow and rapid heat transfer. **Monitor cooling temperature using a thermometer**. CDI- beans voluntarily discarded.
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.
2-103.11(A-P); Priority Fundation; Numerous cold holding and cooling violations observed in the facility today. PIC shall ensure rules in the code for food safety and handling are met. CDI- reviewed areas of critical oversight. Check food temperatures throughout the day and employ effective cooling methods for temperature control.
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); Priority Foundation; Handwashing sink in the prep area was blocked by a fan and a trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items 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.
3-302.11(A)(1); Priority; Raw shell eggs stored above lettuce; cheese and other RTE foods in walk-in cooler. Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- eggs moved to another location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.114; Priority; Chemical dish machine was not providing any measurable chlorine sanitizer (0 ppm). Machine was on during inspection. Chlorine bucket was observed empty. EHS instructed facility to use three compartment sink for sanitizing. Chlorine shall register 50-200 ppm to effectively sanitize. Bleach sanitizer was available in the sink and being used during inspection. Full points not 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.
3-501.14(A) ; Priority; Ground beef cooling on the counter since this morning was observed at 106F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- ground beef voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in multiple coolers observed well above 41F. (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all warm foods voluntarily discarded. Milk; shell eggs and cheese from walk-in cooler were placed in tall reach-in cooler. Full points taken for repeat violation and extensive nature of temperature abuse.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Numerous TCS foods observed cooling in large portions in ice baths on prep surfaces. Ice not filled to the food line. When cooling foods; use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. This allows for air flow and rapid heat transfer. CDI - foods stirred by an employee and additional ice added. Ground beef cooling since this morning was voluntarily discarded for being too hot. Beans cooling over 2 hours were too hot and had to be discarded as well. 4-301.11; Priority Foundation; Walk-in cooler; makeline cooler and a small prep unit were all observed too warm and not functioning properly. Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. *Permit suspended for inadequate refrigeration*
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies were present in the kitchen and observed landing on exposed foods. Keep the premises free of insects; rodents; and other pests. Keep entry doors closed and utilize approved methods of pest control. Keep foods covered when not serving/preparing. Fliptop lids closed.
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; Excessive dripping coming from walk-in cooler vent. Standing water observed in bottom of reach-in cooler at makeline. Store food in a clean; dry location; and where it is not exposed to splash; dust or other contamination. Keep at least 6 inches above the floor. Technician arrived during inspection to repair walk-in cooler.
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.
4-901.11; Core; Cleaned and sanitized pans were stacked wet. Dishes shall be arranged to air dry; and they shall be air-dried prior to stacking. Arrange equipmen 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.
4-501.114; Priority; Chemical dish machine not providing any measurable chlorine sanitizer (0 ppm) after multiple runs. Chlorine shall register 50-200 ppm to effectively sanitize. CDI - Dish machine repaired during inspection. 50-200 ppm obtained.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Rice; grilled peppers and onions; and carnitas holding below 135 F. TCS (Time/Temperature Control for Safety) foods shall be stored at 135 F or above for hot holding. CDI - Rice; grilled peppers and onions voluntarily discarded. Carnitas reheated on stovetop to 165 F+.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. The new prep cooler on the cook line (closest to the steam well) is maintaining 60 F ambient. CDI - All TCS foods stored in the new prep cooler voluntarily discarded. Cheese moved to the walk-in cooler 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Multiple spray bottles of chemicals and cleaners stored above sauces and spices in the expo area. Toxic materials shall be stored so they do not contaminate food; equipment; or utensils. CDI - Spray bottles re-located to an area where contamination will not occur.
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
3-501.15; Priority Foundation; Numerous TCS foods observed cooling in large portions in ice baths on prep surfaces. Ice not filled to the food line. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. This allows for air flow. CDI - Foods stirred by an employee and additional ice added.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Multiple foods uncovered in refrigeration on the cook line. Cover with lids or wrappings to prevent contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-501.11; Core; As mentioned above; the new prep cooler on the cook line is unable to maintain 41 F ore below. Ambient temperature at time of inspection was 60 F. Additionally; the vegetable prep sink drainboard isn't sealed properly; causing water from preparation to drip down below onto food. Equipment shall be maintained in good repair. Repair prep sink drainboard. Contact a technician for evaluation of the prep cooler. Do not store any TCS foods in unit until it can hold at 41 F or below.
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; The vent in the walk-in cooler and ice machine vents (exterior) are soiled with dust. 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.
3-302.11; Priority; A container of raw chicken stored above RTE vegetables in the walk-in cooler. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. Store food according to final cook temperature. CDI - Raw chicken moved below RTE foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; A few ladles; metal pans; and a colander stored as clean soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned at the 3-compartment sink.
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; Multiple spray bottles of cleaner/chemicals unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled. CDI - Spray bottles 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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.
3-302.15; Core; Stickers present on washed avocadoes and limes in a prep cooler. Stickers shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Condensate is dripping from the walk-in cooler's fan. No food stored directly underneath where the fan is dripping. Water pooled on the floor. Until repairCleaning and sanitizing
Condensate is dripping from the walk-in cooler's fan. No food stored directly underneath where the fan is dripping. Water pooled on the floor. Until repair; place large bucket(s) underneath the leak to catch excess spillage and to prevent a slip/trip hazard. Mop/squeegee as necessary. Equipment shall be maintained in good repair. Contact a technician for evaluation.
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.
5-205.11; Priority Foundation; Cleaning supplies stored in front of the main cook line handwashing sink; thus blocking the sink. Handwashing sinks shall be accessible at all times for use. Do not block handwashing sinks. CDI - Supplies removed. ; 6-301.12; Priority Foundation; The main cook line paper towel dispenser is inoperable. Paper towels stored inside of the dispenser; but unable to dispense. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI - Batteries replaced; and paper towel dispenser repaired.
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.
4-602.11; Core; The ice machine baffle and sides of interior soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.; 4-601.11 (A); Priority Foundation; Various plates; lids; and utensils stored as clean on the cook line; in the dish area; and in the expo area soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned at the 3-compartment sink.
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.
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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including; but not limited to horchata; chicken; queso (2 containers); pico; and cheese. Refer to temperature chart above. TCS foods shall hold cold at 41 F or below. The walk-in cooler and the reach-in cooler both holding 44 F ambient. The expo cooler holding 42.5 F ambient. CDI - The walk-in and reach-in cooler cooled to 41 F or below. Expo cooler adjusted to 37 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. The back door was left open during the entirety of the inspection. Keep this door closed at all times unless it is necessary that it is open (e.g. for deliveries) and increase pest control measures.
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
3-303.12; Core; Cooked shrimp; octopus; and cut tomato stored in undrained ice. Foods may not be stored in water or undrained ice except for raw fruits or vegetables and tofu. Use food-grade plastic bags or perforated pans.
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; Wet wiping cloths stored on prep surfaces. Unless actively in-use; store wet wiping cloths in sanitizer buckets.
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.
5-205.11; Priority Foundation; A plastic container filled with water sitting in a handwashing sink upon arrival. A handwashing sink may not be used for purposes other than handwashing and it shall be accessible at all times for use. CDI - PIC educated employee on proper handwashing sink practices and where to obtain water for cooking/preparing foods. Do not get water from the handwashing sink for food prep. This area is considered dirty.
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; The can opener blade soiled with food debris. Knives stored as clean on a magnetic rack soiled with food debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned at the 3-compartment sink.
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.
3-401.11; Priority; Raw chicken cooked to an internal temperature of 145-155 F. Poultry shall be cooked to an internal temperature of 165 F or above for 15 seconds. CDI - PIC and employee educated on the proper final cook temperature for poultry. Chicken placed back on the grill to reheat 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including horchata; portioned salsa; spring mix; and cut lettuce. Refer to temperature chart above. TCS foods shall hold cold at 41 F or below. CDI - Horchata placed in an ice bath. Other foods moved to the walk-in cooler 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
3-303.12; Core; Cooked shrimp stored in undrained ice. Foods may not be stored in water or undrained ice except for raw fruits or vegetables and tofu. Use food-grade plastic bags or perforated pans.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-302.15; Core; Stickers present on washed avocadoes in a prep cooler. Stickers shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables.
In plain English
An issue that does not fit the common categories. Check the official wording for details.