Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) Degreaser and sanitizer spray bottles not labeled. 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. Labeled at time of inspection.
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.
minorCode 4-501 Some wire shelves rusting in dishwash area and walk in cooler on left. Equipment shall be kept in good repair. 4-101.19 Cardboard used on one shelf in kitchen. Nonfood Contact Surfaces that are exposed to splashCleaning and sanitizing
4-501 Some wire shelves rusting in dishwash area and walk in cooler on left. Equipment shall be kept in good repair. 4-101.19 Cardboard used on one shelf in kitchen. Nonfood Contact Surfaces that are exposed to splash; spillage; or other soiling or that require frequent cleaning shall be; nonabsorbent; and smooth material.
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) (2) and (B) Priority- Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Tomato cut above 41F stored above cool line in make line. CDI Moved below to reach in cooler.
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 Observed a few clean inverted food containers stacked wet in dishwash area. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them. No points 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 Drying wire shelf rusting in dishwash area. Equipment shall be kept in good repair.
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 3-302.11 Multiple pans of raw chicken stored on top of multiple pans of pork. (P) In all coolersOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Multiple pans of raw chicken stored on top of multiple pans of pork. (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 Bottom shelf in walk in cooler sagging; rusting and paint peeling. Equipment shall be kept in good repair.
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 Repairing - Large floor tiles missing on cook line. Physical facilities shall be maintained in good repair.
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 3-202.15 Package Integrity (Pf) Severely dented cans of tomato product present and were in the process of being utilized for food preparation. Food packaging must be in good conditionContamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-202.15 Package Integrity (Pf) Severely dented cans of tomato product present and were in the process of being utilized for food preparation. Food packaging must be in good condition; intact; and without dents. Corrected During Inspection - Discussed the public health concern with dented cans with the PIC who then removed these items from being used.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 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; Hot and Cold Holding (P) Chorizo; raw beef; raw steak; raw chicken; spinach; raw shrimp; and cut tomatoes observed between 42-46 F inside low boy cooler under grill at cook line. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Product was placed inside unit this morning; per PIC. PIC stated that refrigeration company was onsite this morning repairing this unit. Inspector spoke with repair tech who stated that when he arrived the unit was registering in the higher 50's F and stated the coils needed cleaning; but the unit did not need freon. The external thermometer was registering at 46 F at the time of the inspection. Inspector advised employees to either supply ice to products inside or to remove the items and cool them down to 41 F prior to use. Items to include chorizo; raw beef; raw steak; raw shrimp; raw chicken; spinach and cut tomatoes. Items were registering at 41 F prior to inspectors departure. Inspector also advised PIC to monitor this unit to ensure 41 F ambient temperature/internal temperature are achieved and can be maintained.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Chicken tenders observed with a date mark of 3/22/25; though employee stated this was an old date that was not an accurate reflection of when this product was originally opened; this exceeds the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - Discussed proper date marking requirements to ensure products are discarded once the 7 day shelf life has been met; but also discussed monitoring date marking indicators to ensure their accuracy. Product was able to be properly labeled during inspection. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Cooked peppers observed without a date mark to indicate when the product was originally prepared. Temperature control for safety foods shall be dated if under refrigeration for more than 24 hours in order to track the 7 day shelf life. Corrected During Inspection - Product was properly dated at time of inspection to reflect the original cook date; which occurred two days ago.
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 Food Storage - Preventing Contamination from the Premises (C) Food items in containers stored directly on floor underneath shelving in walk in cooler. Food shall be stored at least 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.
5-501.113 Covering Receptacles (C) Dumpster lids are missing from the recycling cardboard bin in the outside enclosure. Keep dumpster and outside waste containers covered with tight-fitting lids or doors. 5-501.114 Using Drain Plugs (C) Drain plugs are missing from both dumpsters in the outside enclosure. Drains in dumpsters and waste containers shall have drain plugs in place.
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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical dish machine was operating at 0 ppm chlorine. Chemical dish machines shall maintain sanitizer at correct concentrations when being used to sanitize. Corrected During Inspection - Chlorine sanitizer bucket was very low on sanitizer and was not properly feeding into the machine. After troubleshooting and replacing sanitizer with new container; the machine was operating at the required 50 ppm. Inspector advised that all dishes that were previously sent into dish machine be sent into machine again now that it is operating per data plate requirements.
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) Two large containers of cheese dipFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Two large containers of cheese dip; made yesterday; observed cooling in large; deep containers with lids tightly sealed and stacked on top of one another registering between 43-45 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within the first 2 hours and down to 41 F within a total of six hours. Cooling shall be accomplished by cooling the food in shallow containers; in smaller portions; and using containers that facilitate heat transfer. Corrected During Inspection - PIC removed to discard immediately.; Repeat; Corrected During Inspection; Verification Required
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 3-501.15 Cooling Methods (Pf) Two large containers of cheese dipFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Two large containers of cheese dip; made yesterday; observed cooling in large; deep containers with lids tightly sealed and stacked on top of one another. Cooling shall be accomplished by cooling the food in shallow containers; in smaller portions; and using containers that facilitate heat transfer. Corrected During Inspection - PIC removed to discard immediately.; Repeat; Corrected During Inspection; Verification Required
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor tiles missing or in poor repair along cook line. 6-501.12 Cleaning; Frequency and Restrictions (C) Standing water observed on floors near cook line and in dish area.
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; Employee observed rinsing off utensils in handwashing sink at cook line. A handwashing sink may not be used for purposes other than handwashing.; 6-301.11; Priority Foundation; Soap was not provided at cook line handwashing sink upon arrival for inspection. All handwashing sinks shall be supplied with a handwashing cleanser. Corrected During Inspection - PIC replenished soap at handwashing sink.
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.
3-501.14; Priority; Salsa; made yesterday; did not cool properly to 41 F within the allotted six hour time requirement. Salsa was observed at 49 F inside the walk in cooler in a large; deep; sealed 5 gallon bucket. Cooling shall be accomplished by cooling the product from 135 F to 70 F within the first 2 hours and down to 41 F within a total of six hours. Corrected During Inspection - PIC removed product to discard immediately.
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; Chicken tenders observed outside of refrigeration at 52-60 F upon arrival for inspection. Flank steak; chicken; spinach; and chorizo observed at 45 F in low boy cooler. Corn; pico de gallo; cheese; tomatoes; tamales; lettuce and spinach observed in large make unit behind stove tops at 45 F. Salsa and milk inside small server make unit observed at 45 F. Temperature control for safety food shall be maintained at 41 F or less. Verification required. Inspector advised PIC to lower the temperatures of these units in order to achieve 41 F or less.
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
4-301.11; Priority Foundation; Salsa; made yesterday; observed cooling in large; deep five gallon bucket with lid tightly sealed. Cooling shall be accomplished by cooling the food in shallow containers; in smaller portions; and using containers that facilitate heat transfer. Corrected During Inspection - PIC removed to discard immediately.
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; Several flies present throughout back of facility at time of inspection. The premises shall be maintained free of insects; rodents; and other 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; Food items not stored 6 inches off of floor in walk in cooler and walk in freezer. Food shall be stored at least 6 inches off of floor. Corrected During Inspection - PIC advised employees to place food items on storage racks 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.
4-501.11; Core; Two cold holding make units were failing to maintain 41 F or less at the time of inspection. Equipment shall be kept 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.
3-501.16(A)(1) ; Priority; Cheese dip in steam unit observed at 102 F. Cooked peppers and onions observed sitting out on counter top at room temperature at 100 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Both products were immediately reheated. Inspector discussed ensuring these temperatures are met; or to utilize Time as a Public Health Control.
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
7-102.11; Priority Foundation; Two chemical spray bottles underneath dish area were observed without labels. Working containers containing poisonous or toxic materials shall be clearly and individually labeled to identify the contents of the container. Corrected During Inspection - PIC immediately labeled these products.
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; Salsa; made today; observed cooling in large; deep five gallon bucket with lid tightly sealed. Cooling shall be accomplished by cooling the food in shallow containers; in smaller portions; and using containers that facilitate heat transfer. Corrected During Inspection - PIC removed the product and placed into walk in freezer for rapid cooling. Product was observed at 64 F; therefore below 70 F within two 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.
3-501.13 ; Priority Foundation; Salmon observed in sealed reduced oxygen packaging in walk in cooler that states on the package to keep the product frozen prior to use. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen packaging prior to thawing. Corrected During Inspection - Inspector educated PIC regarding ROP and advised PIC to cut packaging open to introduce air and to ensure this is a process that is performed moving forward.
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.