5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Several facility items observed stored inside food truck handwashing sink. Item such as a electric bug zapper were removed by inspector.
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.
3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat (P): Container of raw shell eggs stored over ready-to-eat produce inside reach-in cooler. CDI: Eggs removed to lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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) Container of chorizo holding at 81F in prep counter outside of active temperature control or monitoring. CDI: Chorizo reheated to 165F and placed on steam table.
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 2-301.14 When to Wash (P) Employee observed with two gloves onHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee observed with two gloves on; one blue and one clear plastic glove on top; while handling raw beef. Employee placed raw beef onto grill; then proceeded to only remove the top clear plastic gloves; then proceeded back to food preparation. Employee then handled clean dishes and went back to working with ready to eat foods without removing the blue glove and washing hands in between. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. Wash hands when switching between working with raw food and working with Ready to Eat Food. Corrected During Inspection - Provided education to owner and employee to ensure proper handwashing and glove changes are taking place. Employee removed gloves and washed hands to return back to food preparation.
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) (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) All cheeses and lettuce were observed at 48-50 F upon food trucks arrival to operational location. Temperature control for safety food shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that they have just come from their commissary location and that the generator was not on during transit; therefore products were above the appropriate temperature. PIC immediately cooled these food down to 41 F within 30 minutes from their arrival time; as it had been less than one hour from their original prep 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.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Cooked rice; cooked carnitas; open package of hot dogs observed without a proper date marking label to indicate when these items were opened or prepared. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs in order to track the 7 day shelf life. Corrected During Inspection - Per PIC; rice and carnitas were cooked yesterday. All products were able to be properly dated into indicate their prep date and open 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Quaternary ammonia sanitizer in bucket near three compartment sink and handwashing sink exceeds 400ppm. Facility was also utilizing a lemon scented disinfectant to wipe down prep tables as well as Clorox Clean Up All Purpose Cleaner for cutting boards. Sanitizers shall be provided at correct concentrations; diluting as required. Chemical sanitizers applied to food contact surfaces shall meet the appropriate requirements specified in the food code for food-contact surface sanitizing solutions. Corrected During Inspection - Solution was diluted to meet 200-400ppm. Educated PIC/owner about approved sanitizers for food contact surfaces (either diluted bleach or quaternary ammonia) to ensure disinfectants and Clorox cleaner are no longer utilized for these surfaces.
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.
4-302.12 Food Temperature Measuring Devices (Pf) Facility only has one food probe thermometer that reads 100 F and higher rather than 0 F - 220 F. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Verification required.
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.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Employee touched tortillas with bare hands to move them from grill into holding box. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI-Tortillas were voluntarily discarded. Redirected employee to use gloves or utensils when handling ready to eat foods. Provided links to food safety posters in Spanish to owner via email.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Food in tall reach in cooler was holding 50-58F. TCS foods must be held cold at 41F or below. CDI-Foods in cooler were voluntarily discarded. Cooler had become unplugged at some unknown point. Cooler was plugged in again; and ambient air was 47F within 20minutes. Advised owner to not put food in cooler until ambient air reaches 36-38F.
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.