4-601.11(A); Priority Foundation; [Repeat] Several metal containers and scoops stored clean had food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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; Hot-Holding: Pulled pork and brisket in small steam well observed hot holding too low at 127F. Some of the half chickens in the hot box were observed holding at 129-130F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- All food reheated to at least 165F corrective.
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); Priority; Ranchero beans were observed holding at 47F in the walk-in cooler. PIC stated that beans were recently taken to refill the line. Maintain TCS foods in cold holding at 41F or less. CDI- foods cooled down.
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; TCS foods prepared the day before observed without labels (Chicken) or labeled incorrectly (pork butts and mac-n-cheese). Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. Known/corrected dates were added. Next occurrence will result in immediate discard.
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.
2-402.11; Core; Food handler with fluffy beard not wearing beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards for food handlers; or they can wear face mask; or can keep facial hair trimmed very short.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-601.11(C );The microwave was observed with residue accumulation present. 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.
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.
2-301.14 (F) ; Priority; Employee was observed prepping raw meats; entering and exiting the walk-in cooler; checking temperatures of cooked foods; picking things off the floor; etc.; without handwashing in between. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education was given and employee was instructed to wash their hands. 2-301.14 (I); Priority; Employees observed touching their hats; putting on hair nets; touching their faces with gloved hands but did not change gloves and/or wash hands. Wash hands after engaging in other activities that contaminate hands. CDI- education was given; hands were washed and new gloves were used.
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; Sealed packages of raw beef was observed being stored above a container of chicken stock in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- chicken stock was moved to another area of the walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; Some metal containers and scoops stored clean had food debris on them. The covered slicer was observed with food debris along the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat. 4-501.114; Priority; Chlorine sanitizing dish machine was not properly sanitizing dishes (10ppm). Maintain sanitizer at correct concentrations when being used to sanitize. CDI- dish machine was primed and tested at 50ppm. All dishes previously washed was ran through the dish machine again.
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; Priority; A large container of Bechamel sauce cooling since this morning at around 9am was found holding between 82-106F in the walk-in freezer. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Bechamel was voluntarily discarded by PIC. Cooling methods were also discussed.
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); Priority; A few TCS foods were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- foods cooled down.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; Avocado salsa being held on TPHC was time stamped for 1:45pm and holding at 53F. After further conversation with PIC; this food item was placed on time an hour prior. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- education was given on accurately recording time stamps as well as starting TCS foods at 41F or less when removing from time control. Label was allowed to be changed. **Next occurrence will result in immediate discard.**
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; Bechamel sauce cooling since this morning did not cool properly (see item #20). 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. CDI- bechamel voluntarily discarded by PIC. .
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; Flies in kitchen. Keep the premises 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; In walk-in cooler; multiple containers of prepared foods stored under soiled open wire shelving are lacking covers. 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. Cover stored food. CDI- Covers added 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.
4-501.12; Core; Chopping blocks observed with deep cut marks. 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. [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.
notedCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C); Shelving in the walk-in cooler observed with food debris and residue accumulation. Grease accumulation observed on the shelving being used to store clean dishes. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors; walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some metal containers stored clean had food debris on them. CDI: Placed in dish washing area for rewashing. 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.
notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Chicken; Chorizo; Taquitos and Pico prepped previous day not date marked. CDI: Items dated.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air 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.
4-501.12; Core; Cutting board at prep line 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. Repeat. 4-501.11 Maintain equipment in good repair. Make Line/Reach In at grill area not working and TPHC is being used.
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 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C); Cleaning needed throughout establishment. Especially handsinks; reach ins; outsides of equipment; speed racks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors; walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Flies in kitchen. Keep the premises 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.
minorCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C); Cleaning needed throughout establishment. Especially handsinks; reach ins; fans; speed racks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Cleaning needed of floors; walls and ceilings throughout establishment. 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.
5-202.12; Core; Front kitchen handwashing sink hot water only reaching 77F. (Rear kitchen sink at 130F.) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have the front kitchen handwashing sink hot water adjusted to be able to supply hot water of at least 100F.
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; Bin of several squeeze bottles stored as clean with residue remaining. Recommend supplying bottle brush and other equipment as needed to dish staff to facilitate cleaning. CDI- Bottles returned for re-cleaning.
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.
3-304.12; Core; Soda machine ice scoop stored in container with water and debris accumulation. FOOD preparation and dispensing UTENSILS shall be stored In a clean; protected location. Change out the container and ice scoop daily and as needed to maintain clean. A draining pan may work better. CDI- Scoop and container returned to dish room for cleaning.
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.
4-501.12; Core; Cutting board at prep line 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.
5-205.15; Core; Plumbing piping is leaking under the front handwashing sink; and at the spray hose at the 3-comp sink. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the plumbing leaks.
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.
5-501.114; Core; One recycling receptacle lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact facilities manager to have the missing drain plug replaced.
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.
6-301.14; Core; Front server station handwashing sink lacking handwashing sign. 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.; 5-205.11; Priority Foundation; In dish room; handwashing sink completely blocked with equipment. 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. Ensure dish handlers are washing hands when doing between handling dirty dishes to handling clean dishes. CDI- Items removed from sink during inspection.
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.
3-302.12; Core; Labeling missing on several containers of 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; In walk-in cooler; multiple containers of prepared foods stored under open wire shelving are lacking covers. 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. Cover stored food. CDI- Covers added 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.
2-402.11; Core; Food handler with fluffy beard not wearing beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards for food handlers; or they can wear face mask; or can keep facial hair trimmed very short. [REPEAT]; 2-303.11; Core; Food handler wearing bracelet and large watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Ensure food handlers do wear watches/bracelets. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4-903.11(A); (B) and (D); Core; Paper towel dispenser for front handwashing sink is located directly next to the clean dish storage rack with exposed dishes. In rear kitchen area; tall trash can located directly in front of and next to clean dish storage rack; with several dishes observed with debris accumulation. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES 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. In back kitchen; locate the large trash can away from clean dish storage. Rear kitchen trash can moved during inspection and soiled dishes returned to dish room. Install a splash guard along the side of the front clean dish storage rack to protect dishes from potential splash contamination. [REPEAT]; 4-903.11(A); (B) and (D); Core; Several dishes stored as clean observed stacked wet in rear kitchen area. Some pans/lids stored as clean in rear kitchen; observed stored food-side up with heavy debris accumulation. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Clean dishes rearranged during inspection for air drying. Soiled dishes/lids returned to dish room for cleaning.
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.
minorCode 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; Clean dish storage rack with dust residue accumulation. Speed racks by walk-in cooler 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. CDI- PIC directed staff to detail clean these areas. Improvement observed with general cleaning; keep improving on this. [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.
6-501.18; Core; Mens restroom urinal with residue accumulation down under/front of urinal. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. [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.
6-501.11; Core; Coving damage (loose with metal rail sticking out) in hall leading to rear kitchen area. PHYSICAL FACILITIES shall be maintained in good repair. Repair the coving.
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.