6-301.12 Hand Drying Provision (Pf)- No paper towels available for the handwashing sink near the dish washing area. Ensure all handsinks are stocked with paper towels. CDI- paper towels replaced at handsink.
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 4-702.11 - Observed an accumulation of black grime build up along the interior top surface of the bulk ice machine unit. Utensils and food contact surfaces of equipment shall be sanitized before useCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 - Observed an accumulation of black grime build up along the interior top surface of the bulk ice machine unit. Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning. CDI- Education provided; PIC had staff clean noted area.
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; Priority; In walk-in cooler; container of raw steak was stored above cooked meats. In the walk-in freezer; noted working container of raw meat stored above cheese filled tamales. FOOD shall be protected from cross contamination by Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and in order of final cook temperature. CDI- PIC directed to have these items rearranged in correct storage order.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; Observed a pan of fat back reading between 98-96 F on the prep table. Discussed ensuring all TCS items are held at 135 F or above for hot holding. CDI- Items reheated and placed back in hot holding.
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.
3-501.16 (A)(2) and (B); Priority; At the grab-n-go station; noted containers of salsa verde was temping between 44-45 F. Maintain TCS items between 41 F or below for cold holding. CDI- EHS instructed PIC to cool containers of salsa verde in the walk in cooler.
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 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; Detail cleaning needed for the utensil storage rack across from the dishmachine and interior top surface of the bulk ice machine unit. Increase frequency of cleaning.
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 6-501.111 Controlling Pests (Pf)- Observed a few flies near the hot hold make line. Keep the premises free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf)- Observed a few flies near the hot hold make line. Keep the premises free of insects; rodents; and other pests. CDI- Education provided; Person in charge working to install additional blue lights near the entrances.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed a stack of fresh produce being stored on the floor in the walk in cooler. Keep all food items at least 6 inches off the floor in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed a stack of fresh produce being stored on the floor in the walk in cooler. Keep all food items at least 6 inches off the floor in a clean; dry location.
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.
4-302.12 : No thermometer in the walk-in cooler. Provide a refrigeration thermometer that is readily accessible. A thermometer was provided 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.
notedCode 4-501.114 PriorityCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Priority; Quaternary ammonium sanitizer is less than 200ppm at the 3 compartment sink. Quaternary ammonium shall be a minimum of 200-400ppm. Sanitizer was remixed to the correct concentration.
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.
3-501.14 Priority: Tripe is between 78-87F that has been cooling for 5 1/2 hours in the walk-in cooler. Cool TCS food from 135F to 70F within 2 hours and 70F to 41F within 4 more hours for a total of 6 hours of cooling. Tripe was reheated to above 165F to complete the cooling cycle again.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled chlorine in a spray bottle. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name of the material. Chlorine was labeled once REHS spoke to PIC.
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.
notedCode 3-501.15 Priority foundation: Cooling tripe in a container that is greater than 4 inches deep. Cool food rapidly in thin portionsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Priority foundation: Cooling tripe in a container that is greater than 4 inches deep. Cool food rapidly in thin portions; use ice as ingredient; walk-in cooler or walk-in cooler or walk-in freezer or use other effective means. The tripe was placed on sheet pans after it was reheated to above 165F.
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.
4-602.13 Core: Build up inside the ovens. Nonfood-contact surfaces of equipment shall be cleaned at frequency to preclude accumulation of soil residues. This is a repeat item.
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 5-205.15 CoreWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Core; Missing a faucet at the 3 compartment sink. Plumbing shall be maintained in good repair.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm of quaternary ammonium in the wiping cloth bucket. Sanitizer shall be mixed to within the tolerance range(200-400ppm of quaternary ammonium). The sanitizer was remixed to the correct concentration.
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.
4-602.13; Core; Build up inside the ovens. 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.
5-205.15; Core; The hot and cold faucet is not working on the left side of the 3 compartment sink. Plumbing shall be maintained in good repair.
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
6-303.11; Core; Three blown lights beneath the hood. Provide 50 foot candles of light in the prep areas.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- REHS emailed written procedures to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.11; Priority Foundation; No hand soap in the women's restroom. Hand washing sinks or group of two adjacent hand washing sinks shall be provided with a supply of hand soap. Hand soap was provided once REHS spoke 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.
4-501.112; Priority Foundation; The dish machine is not reaching 160F at the plate. High temperature dish machines shall reach 160F at the plate. Wash; rinse and sanitize dishes; pans; utensils at 3 compartment sink until dish machine is repaired. REHS will follow-up by June 9th.
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.
5-203.11; Priority Foundation; Noted Management recently removed the handwashing sink located near the 3 compartment sink. The closets handwashing sink for dish washing staff is within the prep sink area on the other side of prep kitchen. Except as specified in par.par. (B) and (C) of this section; at least 1 handwashing sink; a number of handwashing sinks necessary for their convenient use by employees in areas specified under sec. 5-204.11; and not fewer than the number of handwashing sinks required by law shall be provided. Verification required. Handwash sink must be replaced in noted areas.
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 (A); Priority Foundation; Several large pots and serving containers were still greasy to touch while stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items taken back to dish pit for recleaning.
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.
3-401.14; Priority Foundation; Noted facility par cooking chicken (adding grill marks) then fully cooking chicken in oven without written procedures. Written procedures shall be prepared; followed and stored in the food establishment. CDI- Education provided; . Provided paperwork if facility decides to continue par cooking process.
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.
3-501.16(A)(1) ; Priority; Noted chicken wings reading between 132-133 F in the hot hold make line. Discussed ensuring all TCS items are held at 135 F or above for hot holding. CDI- Items reheated and placed back in hot holding.
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; At the grab-n-go station; noted a few containers of salsa verde and salsa rojo are temping between 42-44 F. Also observed a large container of chopped tomatoes temping between 45-46 F on the prep counter. Maintain TCS items between 41 F or below for cold holding. CDI- Chopped tomatoes placed in the walk in cooler to cool. Containers of salsa rojo and salsa verde were pushed back towards the back of the grab-n-go cooler or 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.
4-302.12; Priority Foundation; Facility missing food thermometer during time of inspection. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; No maximum registering thermometer for the high temperature dish machine. Provide a maximum registering thermometer for the measuring the temperature at 160F on the equipment/plate for the high temperature dish machine. ; CDI- Provided facility thermostrips during inspection ; 4-501.14; Core; Detail cleaning needed for the vats and faucet handles of the 3-compartment sink. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours.
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.
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; Noted a slow leak at the base of the Beef prep sink faucet. Also noted the cold water faucet on the Beef prep sink is no longer functioning. All plumbing should be maintained in good repair. Repair noted area.
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.
6-501.12; Core; Detail Floor Cleaning need for front end kitchen area and FRP wall panel behind the 3 Comp sink. Noted significant ice build-up along the floors entry to the walk in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.