notedCode 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there wasn't a person in charge with a food protection manager certification. The person in charge shall be a certified food protection manager.
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 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink blocked by multiple items. Handwashing sinks shall be maintained so that it is accessible at all times for employees. Items moved.
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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there wasn't a person in charge with a food protection manager certification. The person in charge shall be a certified food protection manager.
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 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink blocked by multiple items. Handwashing sinks shall be maintained so that it is accessible at all times for employees. Items moved.
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Steam unit hold item at about 100F. Temperature control for safety foods shall be maintained at 135 F or higher. Food reheated to 165 and water added to 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.
2-103.11 (A) - (P) - At the time of inspection; the person in charge was not properly ensuring that the rules for food safety and handling were being met. The person in charge shall ensure employees are maintaining the temperatures of time/temperature control for safety foods during hot and cold holding throughout daily oversight of the employee' routine monitoring of food temperatures. At the time of inspection there were both hot and cold holding temperature violations. Corrected During Inspection - Inspector provided education to PIC to ensure facility is utilizing thermometer to monitor food temperatures throughout the day. Educational guidance; such as proper cold and hot holding temperatures; were provided. Inspector assisted PIC in ensuring temperatures of food products were properly reheated to 165 F if it was failing to maintain 135 F as well as cooling food products down to 41 F for those products that had recently been delivered; since foods were within the 4 hour window. Inspector provided owner with temperature logs; temperature fact sheets; receiving temperature logs; and other educational tools via email.
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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there wasn't a person in charge with a food protection manager certification. The person in charge shall be a certified food protection manager.
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.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chorizo with eggs observed inside steam unit between 115-122 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Upon discovery; PIC realized the steam unit had not been plugged in. Unit was then plugged in. Inspector instructed PIC to reheat this product to 165 F as it has not been hot holding inside steam unit for more than 4 hours. Product was properly reheated to 165 F and was hot holding at 135 F or above prior to inspectors departure.
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 3-501.16 (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) Cooked potatoes observed underneath grill at 45 F. Per PIC; these were delivered today and were in the process of being reheated to hold hot. Box of shelled eggs observed sitting out at room temperature at 46 F. Per PIC; these were also delivered this morning and employees were finding it hard to make room inside the coolers for this item. Marinara; black beans; another container of cooked potatoes; and a container of salsa verde observed inside reach in cooler between 45-48 F. Per PIC; these items were also delivered today within the last couple of hours. Corrected During Inspection - Inspector advised PIC to rapidly cool these products by breaking items into smaller portions; placing items closer to fan or by supplying ice to ensure 41 F is met. Inspector stressed the importance of keeping products at the appropriate temperature of 41 F during the transportation process so TCS products are not fluctuating in and out of the temperature danger zone. Pan of cooked potatoes were immediately reheated to 165 F for hot holding. Internal temperature of TCS cold products within the first ~30-45 minutes in the cooling process were between 44-45 F. Items were meeting temperature requirements prior to inspectors departure.
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 6-304 Mechanical - Ventilation (C) Hood system was not turned on or in use during inspection therefore there was a lot of smokeFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304 Mechanical - Ventilation (C) Hood system was not turned on or in use during inspection therefore there was a lot of smoke; steam; and heat coming from the grill during the cooking process. Per PIC; if the hood system is turned on the electricity will go out. Ensure electricity can support the use of the hood.Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.
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.
2-103.11 (A) - (P) Person in Charge PF - At the time of inspection; the person in charge was not properly ensuring that the rules for food safety and handling were being met. The person in charge shall ensure employees are maintaining the temperatures of time/temperature control for safety foods during hot and cold holding throughout daily oversight of the employee' routine monitoring of food temperatures. At the time of inspection there were both hot and cold holding temperature violations. The person in charge shall also ensure employees are washing hands when appropriate; though there wasn't any running water at the time of the inspection for proper handwashing and proper handwashing frequency. Verification required
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.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there wasn't a person in charge with a food protection manager certification. The person in charge shall be a certified food protection manager.
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.
criticalCode 2-301.14 When to Wash (P) Employees unable to wash hands when neededHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employees unable to wash hands when needed; due to lack of running water; therefore were not able to wash hands between tasks such as after handling dirty dishes; after taking orders/payments and returning back to food preparation; etc. Employee observed wiping soiled gloves onto dry towel at prep line. Employees shall wash hands after engaging in activities that contaminate the hands and when changing tasks to prevent contamination. Verification required.
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.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Main handwashing sink is blocked by large bag of chorizo upon arrival for inspection. Handwashing sinks shall be maintained so that it is accessible at all times for employees. Corrected During Inspection - Item was moved to proper storage location inside make unitHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Main handwashing sink is blocked by large bag of chorizo upon arrival for inspection. Handwashing sinks shall be maintained so that it is accessible at all times for employees. Corrected During Inspection - Item was moved to proper storage location inside make unit; Corrected During Inspection 5-202.12 Handwashing Sinks; Installation (C) Handwashing sink was not functional and would not turn on due to leaking hot water heater. Handwashing sinks shall be supplied with water of at least 100 F.
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.
criticalCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked steak and cooked chicken were observed being stored in small stainless steel containers after being cooked; but the internal temperature of these products were between 92-103 F. Temperature control for safety foods shall be maintained at 135 F or higher. Inspector discussed this with the owner and advised that these products be discarded. The mobile food unit closed immediately once these violations were identified; therefore were not taking any orders. PIC voluntarily discarded this items. 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.
criticalCode 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) Large container of eggs observed at 60 F sitting out at room temperature. Chorizo and raw steak observed sitting at room temperature between 45-48 F. Temperature control for safety foods shall be maintained at 41 F or less. The mobile food unit closed immediately once these violations were identified; therefore were not taking any more orders. Inspector discussed this with owner and advised that products be discarded. Eggs were voluntarily dicarded by PIC. Per PIC; chorizo and raw steak were delivered today and placed under refrigeration until facility began getting busy with food preparation. Per PIC; these items were not sitting at room temperature for more than 1.5 hours. 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.
majorCode 5-103.11 Capacity - Quantity and Availability (Pf) Facility's hot water heater was turned off during the inspectionOther
Official wording
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11 Capacity - Quantity and Availability (Pf) Facility's hot water heater was turned off during the inspection; therefore there was also no running water; due to water heater malfunctioning and leaking profusely when turned on. The water source shall be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the establishment. Verification required 5-103.12 Provide water under pressure to all fixtures.-Pf Facility's hot water heater was turned off during the inspection; therefore there was also no running water; due to water heater malfunctioning and leaking profusely when turned on. The water source shall be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the establishment. Verification required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Upon arrival for inspection; there wasn't a person in charge with a food protection manager certification. The person in charge shall be a certified food protection manager.
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.
2-301.14; Priority; Employees unable to wash hands when needed; due to lack of running water; therefore was not able to wash hands between tasks such as after handling dirty dishes; after taking orders/payments and returning back to food preparation; etc. Employees shall wash hands after engaging in activities that contaminate the hands and when changing tasks to prevent contamination. Verification required.
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.
5-205.11; Priority Foundation; Main handwashing sink is blocked by several food storage containers and lids being stored directly in the basin. Handwashing sinks shall be maintained so that it is accessible at all times for employees. Corrected During Inspection - All equipment was removed and placed in three compartment 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.
3-501.16(A)(1) ; Priority; TCS items in steam unit; such as cooked eggs and black beans; were observed between 106-118 F. Cooked chicken on stove top observed between 110-128 F. Salsa verde in squeeze bottle outside of food truck for customer use is observed at 96 F. Temperature control for safety foods shall be maintained at 135 F or higher. 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.
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; Cooked potatoes observed underneath cook top at 67 F. Liquid eggs in large container next to grill observed at 55 F. Large container of shelled eggs observed on counter top at room temperature. Pice de gallo in reach in cooler observed at 48 F. Temperature control for safety foods shall be maintained at 41 F or less. 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Gas can observed directly above and adjacent to a crate of peppers in the front of the mobile food unit. Poisonous or toxic materials shall be stored so that they cannot contaminate food; equipment; linens; single use items; etc. Verification required.
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.
3-302.15; Core; Stickers still in tact on avocados in make unit; therefore this product was not thoroughly washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5-103.11; Priority Foundation; Facility's hot water heater was turned off during the inspection; therefore there was also no running water; due to water heater malfunctioning and leaking profusely when turned on. The water source shall be of sufficient capacity to mee the peak water demands of the food establishment. Hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the establishment. Verification required.; 5-103.12; Priority Foundation; Facility's hot water heater was turned off during the inspection; therefore there was also no running water; due to water heater malfunctioning and leaking profusely when turned on. The water source shall be of sufficient capacity to mee the peak water demands of the food establishment. Hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the establishment. Verification required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility did not have a vomit and diarrhea clean up policy at the time of inspection. A food establishment shall have written procedures for employees to follow when responding to these types of events. Corrected During Inspection - Inspector provided this to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Cooked ham observed at 85 F on top of stove. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC; this item was recently cooked. Inspector provided guidance to PIC regarding Time as a Public Health Control for these items and if this could not be executed then product must remain at 135 F or higher.
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; Black bean puree observed with prep date of 10/6; cooked chorizo observed with prep date of 10/7; and cooked chicken observed with prep date of 9/29. Temperature control for safety; ready to eat foods shall be dated as to when the product was opened or prepared in order to track the 7 day shelf life. Once the 7 day shelf life has been met this product must be discarded. Corrected During Inspection - Inspector discussed proper date marking with PIC as well as ensuring old stickers are removed from products. PIC stated these dates did not reflect when these products were originally made.
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
3-307.11; Core; Facility is utilizing printed grocery bags for storage of bread. These types of bags are not meant for direct contact with open food items. Food shall be protected from miscellaneous sources of 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.
3-302.15; Core; Stickers still in tact on avocados in make unit; therefore this product was not thoroughly washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
In plain English
An issue that does not fit the common categories. Check the official wording for details.