4-601.11(A); Priority Foundation; Observed multiple plastic bowls/tubs that were deemed clean with the feeling of grease on the outside.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI; items moved to be cleaned
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; Cleaning is needed on gaskets throughout; the pipes of equipment; and sides of equipment.- Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed
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; Cleaning is needed on the floors/ walls throughout facility; especially under cooking equipment.- Physical facilities shall be kept clean.- Please clean floors and walls
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.
4-501.114; Priority; Sanitizer that was actively sanitizing dishes was less than 150ppm.- Sanitizer shall be at the proper concentration when sanitizing equipment and utensils.- CDI; sanitizer was remade to reach concentration
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or below...CDI by properly refrigerating foods or voluntarily discarding.
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.
6-501.12; Core; Cleaning is needed on the floors/ walls throughout facility; especially under cooking equipment.- Physical facilities shall be kept clean.- Please clean floors and walls
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.
4-602.11; Core; Observed large amounts of black residue on the drink machines.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the machines and do so 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)(1); Priority - (REPEAT) Observed multiple items; (see chart above) that were below 135 degrees F.- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; items were reheated to 165 degrees 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.
4-901.11; Core; Observed minor wet stacking of pans.- Once cleaned and sanitized dishes shall be stored in a self draining position that allows air drying.- Please do not stack dishes until fully air dried.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Observed employee drinks stored directly above single service items.- Employee drinks shall be stored where they cannot contaminate food; equipment; or single service items.- CDI; drinks were moved to other location
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.
3-501.16(A)(1); Priority - (REPEAT) Corn and sautéed vegetables were less than 135F on steam table (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above until served...CDI by reheating foods.
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 - Several clean food containers in storage were stored with food contact surfaces unprotected...Clean food containers and equipment shall be stored to prevent contamination...Cover or invert clean pans and containers.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - (REPEAT) A few stacks of disposable cups were uncovered/unprotected by cash register area...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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 - (REPEAT) Several wire shelves in front prep area and back storage were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves and door gaskets with similar approved equipment. 4-502.11(A) and (C); Core - (REPEAT) Many food containers and lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - (REPEAT) Observed soiled wire and solid metal shelves/racks; drainboard undersides; refrigerator exterior vent slats; exteriors of dry food storage containers and their lids; fryer interior bottom (grease build-up); pipes behind cooking line...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.
5-501.115; Core - Grease and debris build-up was on ground under/around trash and cardboard dumpsters...Trash/recycling receptacle enclosure shall be maintained clean...Remove grease/build-up from ground in dumpster areas.
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 - (REPEAT) Holes were in mop sink/can wash walls; caulk was missing in interior corners of vent hood above cook line; grout was missing between several floor tiles; and ceiling tile in women's bathroom was water stained...Physical facilities shall be kept in good repair...Seal wall holes; and replace caulk and grout where needed. After ensuring ceiling/roof leaks have been repaired; replace stained ceiling tile with non-fissured tile (no tiles with holes or fissures). 6-501.12; Core - (REPEAT) Observed soiled and flooring (especially in corners and under equipment/sinks)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
6-301.11; Priority Foundation - No soap was at back kitchen handsink...An adequate supply of soap shall be provided at each handsink or group of two adjacent handsinks...CDI by providing soap at handsink.; Corrected 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.
3-501.16(A)(1); Priority - In container inside hot holding cabinet; two sealed bags of cooked ground beef and water surrounding them were at 127-129F (boiled about 10:30 from the morning)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above until served...CDI by voluntarily discarding bags of beef.; Repeat; Corrected During Inspection
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or below...CDI by properly refrigerating foods or voluntarily discarding.; Repeat; Corrected During Inspection
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 - Spray bottle labeled as quaternary ammonium sanitizer had a chlorine based sanitizer inside it (PIC stated they do not use bleach in facility)...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by discarding bottle with chlorine solution inside it.; Repeat; Corrected During 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Some live house flies and fruit flies were in kitchen and mop sink/can wash...The premises shall be maintained free of insects...Rid premises of flies using methods approved for food service establishments.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Several boxes of disposable portion cups and lids were on floor under salsa self-service counter...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...CDI by elevating boxes of cups and lids above floor.; Repeat
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 - Several wire shelves in front prep area and back storage were rusty or peeling. Gasket on one hot holding cabinet door was torn/damaged and warped (not sealing well?)...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves and door gaskets with similar approved equipment.; Repeat 4-502.11(A) and (C); Core - Several food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 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 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire shelves (dry storage) and shelf overlays (cooler); solid metal shelves; hot holding cabinet interiors; catch pan near coils under counter cold holding unit for shredded cheese and lettuce; sink drainboard undersides; chip storage container exteriors; fryer interior bottom (grease build-up)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.; 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.
5-501.113; Core - Trash; cardboard; and grease dumpster lids and/or doors were open...Outdoor trash and recycling receptacles shall have tight-fitting lids and doors...Keep lids and doors on dumpsters closed when not in use.
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 - Holes were in mop sink/can wash walls; caulk was missing in interior corners of vent hood above cook line; and several ceiling tiles were water stained (one was missing) in women's bathroom...Physical facilities shall be kept in good repair...Seal wall holes; replace caulk. After ensuring ceiling/roof leaks have been repaired; replace stained ceiling tiles with non-fissured tiles (no tiles with holes or fissures).; Repeat 6-501.12; Core - Observed soiled walls; flooring; some front area ceiling tiles; ceiling vent grates/screens and baby changing tables in bathrooms...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 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.
3-501.16(A)(1); Priority - Cheese sauce in one steam table well (double panned) was as low as 122F in a few middle areas...Hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by thoroughly stirring cheese sauce. NOTE: Stir steam table foods regularly to ensure they are maintained at 135F or above and don't dry out.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or below OR approved time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating foods and explaining and providing TPHC form to 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Bucket of wiping cloth sanitizer was not labeled with its contents...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by labeling bucket of sanitizer.
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 - Three tightly covered containers of pico de gallo had time stamp of 12:11 pm; prepared today. A few containers were stacked on top of each other. Food depth was around 4-5 inches. At 4:05 pm; they were still as high as 48F in many parts (4 hours later)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequently stirring; using rapid cooling equipment; adding ice as ingredient; arrange in equipment for maximum heat transfer (not stacking containers of cooling food) and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by uncovering pico de gallo and putting on ice.
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 - A few bottles of cooking oil and salsa were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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); Core - Many clean food containers and pans in storage were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers and pans and completely air dry them before stacking.
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 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Stack of disposable cups by cash register was not completely down inside dispenser. Also; several boxes of disposable portion cups and lids were on floor under salsa self-service counter...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep cups down inside cup dispenser (protecting mouth contact surfaces) and elevate boxes of cups and lids above floor.
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 - Several wire shelves in front prep area and back storage were rusty or peeling. One bottom shelf in walk-in cooler was damaged...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.; 4-502.11(A) and (C); Core - Several food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - Observed soiled wire shelves; sink drainboard undersides; bean storage container exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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 - Observed soiled walls; flooring corners; floor drains; pipes under sides and behind cooking line; and accumulated grease on vent hood...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Holes were in mop sink/can wash walls; caulk was missing in interior corners of vent hood above cook line (grease was dripping in some areas); and several ceiling tiles were water stained in women's bathroom...Physical facilities shall be kept in good repair...Seal wall holes; replace caulk. After ensuring ceiling/roof leaks have been repaired; replace stained ceiling tiles.
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; The handwashing sink near the three compartment sink. Had some equipment that was stored on splash and blocking the handwashing sink. A handwashing sink must be accessible at all times for employee use. CDI... The handwashing sink was not blocked.
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.
3-304.14; Core; There was a wiping cloth was stored splash guard of the handwashing sink. Wiping cloths must be stored in a sanitizer solution when not in-use. Once the cloth becomes dirty placed the cloth in the dirty linen container. CDI... The wiping cloth was placed in the dirty linen container.
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.
4-501.12; Core; There were two yellow and green cutting boards that had deep cuts and grooves on both sides of the cutting boards. 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. ; 4-202.11; Core; The air-drying shelves are starting to rusty. All equipment must be 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.