4-601.11 (A); Priority Foundation; There was sticker residue on the outside of metal pans and plastic containers. Equipment food contact surfaces and utensils shall be clean to sight and touch- 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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P; Noted containers of Birria beef and carnitas are being held past 7 their day date marking. CDI: Items discarded.
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.
3-501.13 Thawing (Pf); Except as specified in (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or(B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); Thawing raw fish under standing water. CDI: Drained and thawed properly under running water.
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.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Noted drain plugs missing for outside dumpster.
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.
4-601.11 (A); Priority Foundation; There was sticker residue on the outside of metal pans and plastic containers. Equipment food contact surfaces and utensils shall be clean to sight and touch- 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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -PFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Food items inside stand up refrigerator over 41F (See temp chart). CDI: Items discarded. Ambient temp of refrigerator 52F. Repeat.
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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P; Pork and tongue inside reach in past 7 day date marking. CDI: Items discarded.
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.
3-501.13 Thawing (Pf); Except as specified in (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or(B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); Thawing raw fish under standing water. CDI: Drained and thawed properly under running water.
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; Core; One gasket was torn on the toppings prep unit.- Equipment shall be maintained in a good state of repair and condition.- CDI; gasket was ordered.
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; The sanitizer at dish machine was at 0ppm and container was empty.- In mechanical dish machines that use a chemical sanitizer; the concentration of the sanitizer shall be at the proper concentration. (50-200ppm/ chlorine)- CDI; container was changed and machine was primed until proper concentration was reached.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to a colder unit and the unit was turned 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.
3-302.11; Priority; In walk in cooler there were multiple containers of raw chicken being stored above tamales; corn shells; salsas; and other RTE items.- Foods shall be stored according to final cook temperatures and to prevent cross-contamination- CDI; items rearranged to meet requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; There was sticker residue on the outside of some of the pans.- Equipment food contact surfaces and utensils shall be clean to sight and touch- CDI; stickers were being peeled off.
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 Observed multiple items throughout facility that did not have a date of when it was prepared or had the wrong dates on them.- A food shall be discarded if it is in a container or package that does not bear a date or day.- CDIFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observed multiple items throughout facility that did not have a date of when it was prepared or had the wrong dates on them.- A food shall be discarded if it is in a container or package that does not bear a date or day.- CDI; items that did not have a date were voluntarily discarded or labeled with proper date.
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; A couple pans of food in walk in freezer did not have a lid or cover of any sort.- Food shall be protected from contamination.- Please cover food to prevent 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.
3-304.12; Core; In use knives for food production tasks were observed stored between equipment and under boxes on the back prep table. -During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED CDI: Operator removed these in use utensils from service; sent to warewashing to wash; rinse and sanitize. Education provided on proper storage of in use utensils.
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; One gasket was torn on the toppings prep unit.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
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); Priority Foundation; Observed multiple pans; knives; and bowls that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be washed.
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.
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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to a colder unit and the unit was turned 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; Observed multiple items throughout facility that did not have a date of when it was prepared.- A food shall be discarded if it is in a container or package that does not bear a date or day.- CDI; items that did not have a date were voluntarily discarded or labeled with proper date.
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.
3-304.14; Core; In use wiping clothes used for cleaning up equipment surfaces and production areas aare not being placed in a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; CDI: This was corrected during inspection - Operator placed wiping cloth into sanitizer bucket. Chlorine was observed at 100ppm when tested by operator.
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; Some sides of equipment such as the grill; gaskets; hand sink; and some shelving need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the 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.
majorCode Written instructions for clean up of vomit and/or diarrhea not available during inspection. 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Written instructions for clean up of vomit and/or diarrhea not available during inspection. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf CDI: This was corrected during inspection - Provided written materials to operator and educated requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode In use wiping clothes used for cleaning up equipment surfaces and production areas aare not being placed in a sanitizer between use. 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
In use wiping clothes used for cleaning up equipment surfaces and production areas aare not being placed in a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; CDI: This was corrected during inspection - Operator placed wiping cloth into sanitizer bucket. Chlorine was observed at 100ppm when tested by operator.
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 In use knives for food production tasks were observed stored between equipment and under boxes on the back prep table. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
In use knives for food production tasks were observed stored between equipment and under boxes on the back prep table. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED CDI: Operator removed these in use utensils from service; sent to warewashing to wash; rinse and sanitize. Education provided on proper storage of in use utensils.
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.
majorCode A thermometer measuring water temperature for wash and rinse is not provided for the dish machine. 4-204.115Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
A thermometer measuring water temperature for wash and rinse is not provided for the dish machine. 4-204.115; Priority Foundation; A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water: (A) In each wash and rinse tank; Pf and (B) As the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. Pf Verification is required by 12/1/2023 of repair of dish machine.
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 The plastic chip containers were heavily accumulated with debris on the exterior. 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
The plastic chip containers were heavily accumulated with debris on the exterior. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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.
The outside enclosure has deterioration of storage surface and fence enclosure is in poor repair. Due to the concrete; asphalt falling apart there is no longer an area to store receptacles which shall be stored on concrete and/or asphalt; solid surface. .5-501.111; Core; Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair
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.