3-304.14(B); Core; A folded damp/wet cloth was stored on a prep surface upon arrival. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Cloth was immediately put in a sanitizer bucket.
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.
4-501.11; Core; The gasket is torn on the tall reach-in freezer. All equipment shall be maintained in good repair. Repair/replace 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.
5-205.15 (B); Core; The toilet has a small clog that causes it drain slowly. Plumbing systems shall be maintained in good repair. Repair toilet.
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.
5-205.11 (B); Priority Foundation; The handwashing sink at the kitchen entrance had straws; ice; and a lime in it. A handwashing sink may not be used for purposes other than handwashing. CDI- Sink was cleaned.
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; A small amount of steak and chicken were left in quarter pans in the steam table that temped at 128F and 130F. TCS foods in hot holding shall be maintained at 135F or above. CDI- Food was voluntarily discarded.
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.
4-601.11(C ); Core; The ceiling of the microwave has dried on food and the fan guards in the walk-in cooler need cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. 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.
4-501.114; Priority; The chlorine based sanitizer at the dish machine tests at 10ppm. Chlorine based sanitizer shall maintain a concentration of 50-200 ppm. PIC placed service call to Ecolab; a verification visit will be made on tomorrow; Friday; July 11;2025 to ensure dish machine has been repaired.
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.
3-304.14(B); Core; Damp cloths were stored on prep surfaces/prep tables. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Cloths were put in sanitizer buckets.
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.
5-501.111; Core; The lids are broken on the garbage dumpster. Keep storage areas and bins for waste in good repair. Notify your landlord by text or email that the dumpster needs to be replaced.
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.
3-501.14; Priority; Two large containers of cooked barbacoa (59F-65F) and four third pans of shredded chicken (44F-47F) were cooling overnight and did not achieve 41F or below within 6 hours. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- Barbacoa and shredded chicken were voluntarily discarded during the inspection. See cooling methods (Item #33).
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; sheet tray of chorizo was stored over cooked; ready to eat foods on speed rack and hotel pan of raw beef was stacked on top of containers of cooked barbacoa. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI-Food was rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; A few utensils were stored as clean but had food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils were removed and taken to the warewashing area to be cleaned and sanitized.
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.
3-501.18; Priority; Two large containers of barbacoa (3/14); three containers of shredded chicken (3/14); and one small container of hot dogs (3/13) in the walk-in cooler were holding longer than 7 days from being cooked or opened. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). Remember that prep/open date is Day 1. CDI- All foods were voluntarily discarded during the inspection.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Barbacoa cooked last night found cooling in large; deep; covered containers in the walk-in cooler. Shredded chicken in third pans found cooling in covered containers. Cooling shall be accomplished using rapid cooling methods such as: placing the food in shallow pans or sheet trays; cooling in smaller portions; stirring the food in a container on an ice bath; using rapid cooling equipment like ice wands; or using ice as an ingredient and the containers should be loosely covered; or uncovered; if protected from overhead contamination. CDI- Discussion had about the cooling process; using shallower pans/sheet trays; and ice baths combined with stirring. Food was voluntarily discarded.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; Employee personal items found stored commingling with facility items near the walk-in cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employee possessions. Designate a better location for employee belongings where potential contamination cannot occur.
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; Chicken; beef; beans; and steak holding below 135F in the steam well (see temperature chart). TCS foods shall be maintained at 135F or above for hot holding. CDI- All foods were reheated- beef 173F-175F; beans 183F-189F; chicken 179F and steak 181F.
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.
3-501.17; Priority Foundation; 1)Cooked beef; chicken; pork; and flautas in chef base prepared yesterday lacking date. 2)Chorizo in chef base with a prep date of (9/10)- employee stated that this product was frozen after cooking and was pulled from the freezer on two days ago. 3)Birria in walk-in cooler with a prep date of (9/4)- employee stated that this product was frozen after cooking and was pulled from the freezer yesterday. 4)Opened package of hot dogs in walk-in cooler missing a datemark- employee stated that this package was opened two days ago. 5)Two large metal food containers of cooked birria in the walk-in cooler did not have a date label. TCS foods shall be dated when prepared; cooked or original package opened. When food is placed in freezer to hold; it requires a date mark label containing prep date. A thaw date is required when the ready-to-eat; TCS food is taken from the freezer to thaw in the cooler. This is to ensure that TCS foods are not being held for longer than 7 days. CDI- Prep dates were added on foods that were lacking a label and added to foods that were previously frozen. 3-501.18; Priority; Tomato salsa in the walk-in cooler observed with a datemark of (9/11). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Food was voluntarily 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.
3-304.12; Core; 1)One knife stored wedged between equipment on the cook line. 2)Bowls were found in bulk dry food containers. During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and shall be stored on a clean portion of the food preparation table or clean container and switched out every 4 hours from initial use. Do not store utensils wedged between equipment and use scoops with handles to dispense dry goods- ensure handles are not buried and touching food product.
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; Two stacks of metal to-go containers on the cook line were stored with food-contact side exposed to potential contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Containers were inverted during the inspection.
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.
3-302.11; Priority; Cooked meats found on middle shelf of speed rack in the walk-in cooler below raw meat and beside raw shrimp. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Containers of food were re-arranged during the inspection.
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
7-102.11; Priority Foundation; One spray bottle near mop sink missing identifying label. It was determined that this bottle contained diluted fabuloso. Working containers sued for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Spray bottle was labeled during the 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.
3-302.15; Core; Cut avocados in prep cooler found with stickers still remaining on product. Except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil; stickers and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Ensure stickers on avocados are removed during the washing process; prior to cutting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12; Core; Several scoops with handles found touching food product in bulk bins. During pauses in food preparation or dispensing; utensils shall be stored in the food with their handles above the top of the food and the container. Store with handles out of product or remove from bulk containers and store on clean surface.
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.
3-501.16(A)(1) ; Priority; Shredded beef in steamwell double panned at 122F-129F. All other foods in steam well 135F and higher. Food shall be held hot 135F or higher. If reheating; food must hit 165F prior to hot holding at 135F. Food reheated to 165F or higher 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.
3-501.18; Priority; Cooked beans dated 11/13. Food shall be held no longer than 7 days after prepared; cooked or original package opened. Food discarded. CDI; 3-501.17; Priority Foundation; Tomatoes prepared yesterday lacking date. Cooked chorizo in drawer dated 11/27 which was the cook date and PIC states it was frozen the same day; then removed from freezer yesterday. PIC states that the beef was cooked yesterday in the walkin but it is dated 12/5 with todays date. Food shall be dated when prepared; cooked or original package opened. Date corrected on beef; tomatoes dated; and thaw dated added to chorizo. Time in the freezer stops. Label food when cook; freezer and thaw - hold no more than 7 days in the fridge.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Shredded lettuce prepared today 45F in walkin and covered with multiple layers of tight plastic. Food shall be loosely covered; cooled rapidly and in small portions. Plastic removed. CDI
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; Cups stacked together wet. Drinking glass stored at the bottom of the reachin freezer with crumbs and below raw meat. Clean equipment shall be stored in a self drying position and in a clean; dry location. Allow items to air dry completely prior to stacking. Glass relocated to top shelf during inspection.
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
4-502.13; Core; White buckets being reused in walkin for food storage. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard containers after original product is removed.
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.