Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Bread was stored in direct contact with a to-go bag. Food shall be protected from all sources of contamination. CDI- Food was transferred to a resealable food-grade bag.
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.
6-301.14; Core; A handwashing sign was not posted at the handwashing sink. Handwash signs/posters shall be posted at each handsink. CDI - A handwash sign was given to PIC.
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.
3-501.17; Priority Foundation; Taquitos; shredded lettuce; shredded cabbage; sliced tomatoes; and diced tomatoes. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI - PIC states this food was prepared this morning; today's date was added to the bags instead of discarded because bags were full and at 41F and below.
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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge (Guadalupe) is not currently certified as a food protection manager; certification expired 6.27.25. The person in charge shall be certified as food protection manger through an ANSI accredited program. CDI- Guadalupe provided an email showing she is scheduled to take course on Monday; 7.14.25. ***Ensure certification is obtained by January 23; 2026.
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.
3-501.16(A)(2); Priority; Shredded cheese and cooked shrimp in the tall clear door cooler temped between 45-46F; ambient air of cooler is 38F. Rice and carnitas in the tall stainless steel cooler temped between 45-46F. TCS foods in cold holding shall be held at 41F or less. CDI- Foods will be used within 2 hours.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Tortilla dough was stored in direct contact with a to-go bag. Food shall be protected from all sources of contamination. Store food in a food safe/food grade container or bag.
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.
3-304.14(B & E); Core; The sanitizer bucket on the floor appears to have soap bubbles but tests between 100-200 ppm. Hold in-use wiping cloths in properly concentrated sanitizer and off the floor and to prevent contamination of food; equipment; and utensils. CDI - Sanitizer was dumped and remade.
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.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; To-go trays are 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. CDI- Trays were inverted.
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.