6-301.12; Priority Foundation; The handwashing sink at the entrance of the kitchen did not have any paper towels. Paper towels or approved alternative for hand drying shall be supplied at each handsink. CDI- Papertowels were put at the 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.
4-601.11(B & C ); The high chairs have food crumbs in them and the standing ovens have a buildup of burnt on food debris. Keep non food and food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean ovens on a frequent basis. CDI- High chairs were wiped down.
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; The faucet joint at the handwashing sink at the kitchen entrance leaks when hot or cold water is turned on. Plumbing systems shall be maintained in good repair. Repair leak.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee bottles of water were stored above single serve/use items. Areas designated for EMPLOYEES to eat; drink; and use tobacco and employee storage facilities shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- Drinks were removed.
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.
6-301.12; Priority Foundation; The handwashing sink at the entrance of the kitchen did not have any paper towels. Paper towels or approved alternative for hand drying shall be supplied at each handsink. CDI- Papertowels were put at the 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.
3-501.13 (A); (B); (C ); Priority Foundation; Bags of frozen shrimp in one side of the prep sink and completely submerged alfredo sauce were thawing in the prep sink without continuously running water. Use approved thawing methods. CDI- The water was turned on and allowed to run continuously.
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.
3-304.12; Core; A portion cup was stored in the quinoa. In-use utensils for food that is TCS must be stored with their handles above the top of the food. CDI- The portion cup was voluntarily discarded.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ); Core; Aluminum to-go containers and clam shell trays were stored with their food contact surfaces exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Invert or cover these items.
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.
4-601.11(B & C ); The high chairs have food crumbs in them. Keep non food and food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. CDI- High chairs were wiped down.
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 kitchen have a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.
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.
3-302.11 (A)(2);Priority; Raw chicken was stored behind raw beef in the cooling drawer at the grill. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- Raw chicken was moved to the front.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A spray bottle of oven cleaner was stored on the splash guard next to the tabletop steam unit with chili and marinara. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI - Oven cleaner was relocated to chemical storage area.
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; Sliced tomatoes in the double door cooler were tightly wrapped in plastic so that even after 30 minutes the temperature had not dropped. Use methods such as open/vented shallow pans; large ice baths and active stirring to quickly cool foods. Cold air must flow around product to remove the heat. CDI- Tomatoes loosely covered so air can circulate. .
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.
4-501.11; Some of the air curtains were torn at the second walk-in cooler. Maintain equipment in good repair. Replace torn air curtains.
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 fan guards on the evaporator in the second walk-in cooler need cleaning due to a buildup of dust and debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup 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.
5-205.15; Core; The faucet joint at the handwashing sink at the kitchen entrance leaks when turned on. Maintain a plumbing system in good repair. Repair leak.
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.
5-501.111; Core; The lids have broken off of the recycling dumpster. Keep storage areas and bins for waste in good repair. Request a new dumpster from your waste management company.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee belongings (keys; phone; and water bottle were stored along with clean dishes at the serving line. Lockers or suitable facilities shall be provided for the orderly storage of employee belongings. Ensure employee items are stored in a designated area that prevents the contamination of the restaurant's food and supplies.
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.
3-403.11; Priority; Batch of chili was reheated in steamer and placed in hot holding unit at 142F. TCS food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding shall be done rapidly and may not exceed 2 hours. CDI- Chili was reheated in steamer and reached at temperature of 173F-177F.
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; Sixth pan of sliced tomatoes (46F) found cooling in the top portion of the prep cooler. Food shall be cooled by placing the food in shallow pans; separating food into smaller or thinner portions; using rapid cooling equipment; using ice as an ingredient; or other effective methods. Ensure foods are cooled down to 41F prior to placing in cold hold units. These units are designed to maintain temperature; not rapidly cool down foods. CDI- Pan of tomatoes were 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The front of house manager is not a certified food protection manager; furthermore; the person in charge of the kitchen does not have manager certification. Head chef that was not present during the inspection (Igdalias Cordero) has a manager certification that shows an expiration date of 07/08/2029 but dates were forged and when certificate number was looked up (#18131592); it shows an expiration date of 07/08/2024. This certificate is not valid. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI-Emailed PIC a website link of current accredited CFPM classes.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Found can of RAID in establishment on floor near office with label stating "For indoor residential use only". Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- RAID can was voluntarily discarded.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; Ice has accumulated on hermetically sealed boxes of food in the walk-in freezer directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. CDI- Sheet trays were stored on top shelf of rack to collect water/ice until unit can be serviced.
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.
4-903.11(A); (B) and (D); Core; A few metal pans were stacked while still wet on clean dish rack. 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. Allow containers to air 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.
6-301.14; Core; There was no handwashing sign at the fryer handwashing sink...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: Sign provided.; 6-301.11; Priority Foundation; There was no soap available at the handwashing sink near the fryers...Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI: Soap dispenser is being replaced tomorrow. Temp soap was provided.
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; Ribs were stacked together in covered pans and certain portions measured 111F while others measured 142F and the lowest temperature recorded after 35 minutes was 100F...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Cooling method adjusted so ribs will cool within the allotted time.
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; The pull out drawer of cut lettuce measured 44F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Temperature was adjusted and lettuce cooled.
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; Ribs were cooling stacked together inside of deep pans while covered with two layers of foil...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; or using ice as an ingredient and the containers should be loosely covered. CDI: Ribs were spread out into single layers and left uncovered.
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.