3-501.16(A)(2) Priority: Noted and overfilled container of cooked chopped steak was temping between 4-51 F in the cooler drawer (far left hand side). Further investigation determined the cooler drawer wasnt properly closed in between use. Maintain TCS foods in cold holding at 41F or less. CDI- Noted TCS placed in walk in cooler to cool 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.
notedCode 4-501.12 Cutting Surfaces (C) - Noted cutting boards were deeply scratched and discolored on the cook line. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-202.11 -Noted some of the container lids in the walk -in cooler are damaged/ chipped along the edges. Multiuse food contact surfaces shall be smoothCleaning and sanitizing
4-501.12 Cutting Surfaces (C) - Noted cutting boards were deeply scratched and discolored on the cook line. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-202.11 -Noted some of the container lids in the walk -in cooler are damaged/ chipped along the edges. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf
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 3-501.19 Time as a Public Health Control (P) (Pf)- Upon arrivalOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf)- Upon arrival; noted salsa bar missing time stamp for TPHC items. Facility currently keeps all TCS items at the salad bar on a 4 hour time hold (per posted written procedures). Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. CDI- Education provided. TCS items properly labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; A few flies observed in facility. Increase pest control measures. Keep the premises free of insects; rodents; and other pests.
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.
4-501.12 Cutting Surfaces (C) - Noted cutting boards were deeply scratched and discolored on the cook line. Resurface or replace cutting surfaces that can no longer be effectively 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.
notedCode 3-501.16(A)(2) Priority: Noted mini cups of salsa rojo and salsa Verde were temping between 43-45 F in the work top cooler. According to PICFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Noted mini cups of salsa rojo and salsa Verde were temping between 43-45 F in the work top cooler. According to PIC; cups of salsa were prepped the night before. Also noted containers of raw beef and raw chorizo were temping at 45 F in the cooler drawer (far left hand side). Further investigation determined the cooler drawer went into defrost mode. Maintain TCS foods in cold holding at 41F or less. CDI- cups of salsa were divided into two containers to allow for adequate air flow around product. Cooler drawer ambient air temperature adjusted during inspection. Noted TCS placed in walk in cooler to cool 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.
4-101.16 Sponges; Use Limitations (C) - Noted Quat sanitizer was reading below 200 ppm in the sani buckets. Maintain Quat sanitizer solution between 200-400 ppm through the day. CDI- Quat sanitizer remixed to 200 ppm.
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.
4-501.12 Cutting Surfaces (C) - Noted cutting boards were deeply scratched and discolored on the cook line. Resurface or replace cutting surfaces that can no longer be effectively 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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) -Wash cloth and a squeegee mop were found blocking the hand sink near the 3 compartment sink. Keep all hand sink accessible and clear of all unnecessary items. CDI- items removed.
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.
3-501.13 Priority foundation: Thawing fish at prep sink without cool running water. Thaw TCS food in cool running water. Cool running water was added to the fish once REHS spoke to PIC.
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) Priority: Salsa is 45F on ice. Maintain TCS foods in cold holding at 41F or less. More is was added to the salsa once REHS spoke to the PIC.
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; Missing a thermometer in the grill refrigeration unit. Thermometers shall be readily accessible in refrigeration units. A follow-up will be conducted by September 15th.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Live roach on the dish washer. The premised shall be maintained free of insects. Eliminate the presence of pests by routinely inspecting shipments of food supplies; routinely inspect evidence of pests; use trapping device; eliminate harborage conditions and use other effective means.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Chlorine sanitizer is over 200ppm of chlorine in the spray bottles. Sanitizer shall be mixed to the manufacturer's tolerance range (50-200ppm for chlorine). 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.
5-501.17; Core; No closed trash container in the Women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. 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.
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; Container of chicken tinga and sliced tomato were temping between 44-46 F in the side prep cooler. Ambient air for noted prep cooler was 43 F. Keep all TCS items at 41 F or below for cold holding. CDI- Ambient air adjusted on prep cooler. EHS instructed PIC to transer food items to the reach 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.
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; AT the 3 compartment sink; noted Quaternary Ammonium sanitizer was reading above 400 ppm (test strips begin turning blue). Maintain Quaternary Ammonium sanitizer solution between 200-400 ppm at all times. CDI- Sanitizer remixed to 400 ppm.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core; Containers of raw tilapia were stored in direct contact with undrained ice. Unpackaged food may not come in direct contact with undrained ice. Storage or Display of Food in Contact with Water or Ice
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.
minorCode 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; Noted multiple boxes of plastic cups being stored on the floor in the outside container unit. Single-service containers must be stored in a clean; dry location and at least 6 inches off the floor to avoid the risk of contamination.
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
4-203.13; Core; The pressure gauge for the high temp dish machine is not functioning. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water SANITIZING rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to ? ±14 kilopascals (? ±2 pounds per square inch) in the range indicated on the manufacturer’s data plate.
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 faucet handle on the 3 compartment sink is broken. Staff currently using the spray hose nozzle to fill 3 compartment sink. Repair main faucet handle at 3 compartment sink.
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.
5-501.17; Core; Add a closed trash container to the Women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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)(1) ; Priority; Beef double panned on steam table was at less than 135F. Product may have been reheated improperly or may not be holding temperature due to the double panning. Product was reheated and double pan was removed.
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.
2-102.11 (C) (2); (3) and (17); Priority Foundation; PIC did not have knowledge of when illnesses must be reported to the health department. EHS provided reporting/restriction/reinstatement guidance materials.
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.
2-301.14; Priority; Very little handwashing observed during inspection. Employees observed changing tasks without washing hands. Must wash hands at changes in task; such as moving from working with soiled dishes to clean dishes or working in the dish area to working on the cook line. CDI-EHS provided handwashing guidance materials for PIC to work with employees on handwashing requirements.
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; Slicer stored as clean still has debris/soil on it. Food contact surfaces shall be clean to sight and touch. CDI-PIC will ensure slicer is cleaned and sanitized properly before it is used again.
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.
3-403.11; Priority; Pork; beef and rice were being reheated on the steam table and had not reached 165F after more than 2 hours. All reheated foods must reach 165F within two hours. CDI-product was discarded and PIC discussed reheating options with the employees.
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; Pupusa cooler and dessert coolers were not holding foods at 41F or below; as required. Pepusas contain cooked beans and dessert cooler holds flan; these products must be held at 41F or below. Cold holding violations from previous inspection were in compliance today so only half points taken. CDI-both coolers were adjusted down and temperatures dropped prior to the end of 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; Shrimp and ham were not date marked in drawer cooler. All ready to eat; potentially hazardous foods must be date marked and held for no more than seven days. CDI-dates were added.
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; Pico de Gallo cooling in a large; tightly covered container did not drop temperature in 1.5 hours (43F). All foods must cool to 41F within four hours of room temperature preparation. CDI-product was separated into smaller containers to cool.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; A few flies observed in facility. Increase pest control measures. Core;
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core; Shrimp is being stored in undrained ice. May only store raw vegetables; fruit and tofu in undrained ice or water. CDI-shrimp was drained.
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.
5-203.14; Priority; New water line installed and two hoses were hooked up to it. This line does not have backflow prevention on it and hose spray nozzles were being stored inside sink bays; creating a cross connection. Install backflow prevention device as a long term solution. Until backflow prevention is installed hoses will not be stored in sink bays.
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.