3-304.14(B); Core; A wiping cloth is being stored in soapy water in the pick up area. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Ensure wiping cloths are kept in sanitizer so that they do not breed germs.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; There is a buildup of residue in the inner rim of the pre-rinse sprayer. Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Clean the inner rim of the pre-rinse sprayer.
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; Core; The blue floor fan; the outside of the blue ice scoop holder; the lids on the rice and beans' storage bins; and some of the shelving needs wiping down due to food debris and dust. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these items more frequently.
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; The trash and recycling dumpsters are missing drain plugs. Dumpsters with drains are required to have drain plugs. Have your landlord contact your waste management company for a replacement.
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.
6-501.11; Core; A pit is created in the flooring near the end of the serving line due to a partially missing floor tile. Floors; walls; and ceilings shall be maintained in good repair. 6-501.12; Core; There is food debris on the floor of the walk-in cooler and the ceiling vents in the serving area have black residue on them. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings more frequently.
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; Container of red salsa in the self service area found holding between 44F-45F. All other cold TCS food in restaurant was reading 41F or below. TCS foods shall be maintained at 41F or less for cold holding. CDI- Salsa was returned to the walk-in cooler to cool and replaced with product that was holding at 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.
3-501.16(A)(1) ; Priority; In steam well; steak (94F-118F); queso (119F-136F); and veggies (96F-115F) were holding below 135F. TCS foods shall be maintained at 135F or above for hot holding. CDI- All foods were reheated and reached a temperature above 165F prior to placing back in holding unit.
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; Pico de gallo that was just prepared was added to a container and placed in the cold well on the line at (58F) to immediately be used for service. Cooling shall be accomplished using rapid cooling methods such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; using rapid cooling equipment like ice wands or walk-in refrigeration; and the containers should be loosely covered; or uncovered; if protected from overhead contamination. Ensure foods are cooled down to 41F prior to placing in cold hold units for service. These units are designed to maintain temperature; not rapidly cool down foods. CDI- Pan of pico de gallo was returned to the walk-in cooler to continue cooling.
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.
4-903.11(A); (B) and (D); Core; Found metal pans on clean dish rack stacked while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow containers to fully dry prior to stacking together.
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.
4-602.13; Core; Frequent cleaning is needed on removable hood vents in kitchen due to the accumulated residue. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to vents.
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; Priority; Employee working the register went to bag chips without handwashing in-between tasks. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service and single-use articles and: before donning gloves for working with food and after engaging in other activities that contaminate the hands. CDI- Employees on shift were educated and employee in question observed properly handwashing and donning gloves throughout the duration of 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.
6-301.12; Priority Foundation; Upon entering facility; no paper towels were available at the handwashing sink in the back prep area. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were provided during the inspection. ; 5-205.11; Priority Foundation; Observed metal scrubber and large pitcher inside hand sink near POS. 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. CDI- Items were removed during the inspection. Do not use handsink for storage of any kind.
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; Several metal food containers deemed as clean found with wet food debris present on the food-contact surface. Large plastic food containers found with old stickers still remaining but stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. VR- EHS will return to verify compliance of this violation. See additional notes 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few flies observed at make line. When asked; PIC stated that flies have been an issue and that Ecolab was supposed to come yesterday for a service but never showed up. The premises shall be maintained free of insects; rodents; and other pests. Reach out to professional pest control to re-schedule the visit.
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.
4-903.11(A); (B) and (D); Core; 1)Several metal pans were stacked while still wet. 2)Clean utensils were stored in containers of standing water on the clean dish rack in the warewashing area. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. CDI- Metal pans and utensils were taken to the warewashing area to be re-cleaned and sanitized.
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; 1)The lower shelf of the table in front of the hot line holding pans is rusted. 2)The walk-in cooler door doesn't self-latch unless pushed closed. 3)Reach-in unit under cold well on the make line has accumulated a significant amount of water on the interior of unit and needs repairs. Equipment and components shall be maintained intact and in good repair/condition. Repair or replace items listed. *This violation code was noted on every routine inspection since March 11; 2022.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Sanitizing basin is not clean at the 3-compartment sink. Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Increase the cleaning frequency to 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.
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; Improvement noted on this violation code since last routine inspection. Reach-in unit under cold well on make line has a buildup of water on interior of unit and needs cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the interior of this unit and keep 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.
6-501.12; Core; 1)Floor under cooking equipment on the make line has accumulated food debris and grease. Equipment must be pulled out to effectively clean this area. 2)FRP wall behind the prep table in the back area has spores beginning to grow. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; Cover is missing on light fixture in the walk-in cooler; bulbs do not appear to be shatter-resistant. Light bulbs shall be shielded; coated; or otherwise shatter-resistant n areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. Provide shield for fixture; individual covers for light bulbs; or switch bulbs to shatter-resistant bulbs.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Unopened boxes of chips were stored on a rack directly in front of the prep area handwashing sink...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. Relocate this rack so it is not in the splash zone of the handwashing sink.
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; The lower shelf of the table in front of the hot line holding pans is rusted. The walk-in cooler door doesn't self-latch unless pushed closed and the metal gets pushed off of the door at the top near the door closer...Equipment and components shall be maintained intact and in good repair/condition. Replace this and any other rusted/damaged equipment. ; 4-502.11(A) and (C); Core; A few of the plastic pan lids are cracked at the sides...Utensils shall be maintained in good repair or discarded/replaced.
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 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 cold table lowboy cooler has water and food debris buildup inside. The fan guards and shelves in the walk-in cooler have buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.
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; Core; The ceiling vents in the prep area have a large amount of dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean. Improvement seen.
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.