notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Pork in walk in cooler has passed the 7 day time mark. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were voluntarily discarded during 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.
3-501.13 ; Pf; Tripe thawing in water in sink. Thawing shall be accomplished under refrigerator or completely submerged under cold running water at a water temperature of 70 F or below.
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 (B) and (C) Food debris on walk in cooler wire shelves. Non-food contact services shall be clean to sight and touch.
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.
3-501.13 ; Pf; Beef thawing at room temperature in sink. Thawing shall be accomplished under refrigerator or completely submerged under cold running water at a water temperature of 70 F or below.
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.
minorCode 4-101.19 Cardboard used on shelves in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing
4-101.19 Cardboard used on shelves in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. 4-501.11 Good Repair and Proper Adjustment - Rusty wire shelving to right of 3 compartment sink. Replace.
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.
4-601.11 (B) and (C) Food debris on walk in cooler wire shelves. Non-food contact services shall be clean to sight and touch.
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)(2) and (B); Priority; Cheese stacked above fill line on containers and mayo squeeze bottle stored on top of containers in make line above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI Food 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.
notedCode 3-305.11 Case shrimp on floor in walk in cooler. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Case shrimp on floor in walk in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
4-903.11(A); (B) and (D); Core; Observed a few clean inverted steel food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them. No points taken.
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 4-101.19 Cardboard used on shelves in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing
4-101.19 Cardboard used on shelves in walk in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material.
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.
4-601.11 (B) and (C) Food debris on walk in cooler wire shelves. Non-food contact services shall be clean to sight and touch.
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 3-501.14 Cooling (P) Chicken soupFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Chicken soup; cooked and cooled from yesterday; observed in walk in cooler at 63 F. Beef tripe; pepper sauce (made by cooking and rehydrating peppers) cooked and cooled yesterday; observed in walk in cooler at 45 F. Cooling shall be accomplished for temperature control for safety items by cooling the food in 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Corrected During Inspection - Discussed proper cooling methods with PIC to ensure products are placed into shallow containers that allow adequate air flow to product for rapid cooling. Inspector advised PIC to discard chicken soup at the time 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.
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 shrimp; two large containers of cooked tamales; and cooked beef tripas observed without a proper date marking indication. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Corrected During Inspection - PIC was able to label products to indicate when they were opened or prepared.
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 7-202.11 Restriction - Presence and Use (P) Unapproved pesticideChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.11 Restriction - Presence and Use (P) Unapproved pesticide; made for household use only; present in kitchen (inside mop sink) at the time of inspection. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. Corrected During Inspection - Discussed this with PIC to ensure only approved pesticides with manufacturer label stating for commercial kitchen use are utilized in facility. Advised PIC to remove item.
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 Cooling Methods (Pf) Chicken soupFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Chicken soup; beef tripe; and pepper sauce; all of which were cooked and cooled from yesterday; observed in large; deep containers. Cooling shall be accomplished by using methods such as open/vented shallow pans; large ice baths; stirring; etc. Cold air must be able flow around product adequately to remove the heat. Corrected During Inspection - Discussed proper cooling methods with PIC to ensure cooling process is modified to ensure 41 F within 6 hours. Advised PIC to discard chicken soup.
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.
4-702.11; Priority; Inspector observed employee actively washing dishes without using proper sanitizer. Facility was utilizing a rinse additive which label states that it only helps with the drying process to ensure a quicker dry without spots. Utensils and food contact surfaces of all equipment shall be sanitized before use and after cleaning. Corrected During Inspection - Provided education on proper dish washing procedures and advised PIC to rewash; rinse and properly sanitize all equipment.
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; Chicken soup and cooked chicken observed underneath steam table between 88-110 F. BBQ and beef head in steam unit observed between 120-125 F. Cooked pork on stove top observed at 88 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded these items.
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; All temperature control for safety foods inside make unit on cook line observed at 45 F. Items to include ham; salsa; lettuce; tomato; chorizo; and cheese. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector advised PIC to removed all TCS foods and place them into the walk in cooler for further cooling and to adjust temperature of unit to a colder setting. When attempting to lower cooler adjustment we realized the cooler was set at 33 F and was in a defrost mode. Advised PIC not to place TCS foods into this cooler until 41 F is able to be achieved. PIC suggested utilizing extra cooler than is not currently in use (other than for storage) in front cash register area. Inspector will follow up in 1-2 days to ensure cold temperatures are maintaining 41 F or less. All TCS products are still in walk in cooler upon inspectors departure.
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; Facility has failed to date temperature control for safety; ready to eat food such as tamales; cooked beef stomach; cooked peppers; cooked beef; salsa; and cooked pork. Temperature control for safety; ready to eat foods shall be properly date marked to indicate when the product was opened or prepared if the food is held for more than 24 hours under refrigeration. Corrected During Inspection - PIC properly dated these foods at time of inspection.; 3-501.18; Priority; Temperature control for safety; ready to eat foods observed with dates that have exceeded the 7 day shelf life. Products to include refried beans (7/2 and 6/24); cooked beef (6/23); soup (6/30); bbq (6/28). Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC voluntarily discarded these items at the time of 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.
3-304.12; Core; Utensils observed being stored in standing water in a container at prep line in water that is maintaining at 87 F. Additionally; utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 F.
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.
5-205.15; Core; Three compartment sink pipes are leaking underneath and are not properly sealed. Plumbing fixtures 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.
2-103.11 (A) - (P); Priority Foundation; Due to the fact that there wasn't a person in charge at the facility upon inspector's arrival; there wasn't a PIC ensuring that employees are properly maintaining the temperatures of temperature control for safety food items during hot and cold holding through oversight of employees as well as monitoring temperatures of the food products. There wasn't a PIC to ensure employee are properly trained as it relates to their assigned duties. Corrected During Inspection - PIC showed up during inspection in order to discuss violations and processes with inspector.; 2-101.11; Priority Foundation; Upon arrival for inspection; there wasn't a designated person in charge. The permit holder shall be the person in charge or shall designate a person in charge and ensure that a PIC is present at the food establishment at all hours of operation. Corrected During Inspection - PIC showed up during inspection in order to discuss violations and processes with inspector.; 2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Due to the fact that there wasn't a person in charge at the facility upon inspector's arrival; there wasn't a PIC who could display demonstration of knowledge as it relates to being a certified food protection manager. There wasn't a PIC who was able to answer the inspector questions as it relates to the food operation; stating required temperatures for hot holding; cold holding; cooling; reheating of food products. There wasn't a PIC able to answer questions regarding procedures for sanitizing utensils and food contact surfaces; etc. Corrected During Inspection - PIC showed up during inspection in order to discuss violations and processes with inspector.
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.
2-401.11; Core; Employee observed drinking out of cups without lids or straws upon arrival for inspection as well as during inspection. Employee stored coffee cup inside microwave during inspection. Other drinks without lids observed being stored above and on prep surfaces throughout. Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment; utensils; linens; etc. cannot result. A food employee may drink from a closed beverage container if the beverage container is handled to prevent contamination of the employees heands; the container; and exposed food; clean equipment; utensils; linens; etc.
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.
3-501.14; Priority; Two large cooked containers of barbacoa (beef) observed in walk in cooler with cook date of 11/30 that are between 44-56 F. Three containers of cooked rice with a date of 11/30 observed in the walk in cooler with temperatures ranging from 43-44 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within the first 2 hours and down to 41 F within a total of six hours. These products did not achieve 41 F within the total of 6 hours. Corrected During Inspection - PIC voluntarily discarded pans of barbacoa that was observed between 44-56 F as well as containers of rice that did not reach 41 F or less.
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; Cooked peppers observed in fryer at 118 F and were then transferred into bowl and sat on prep table at room temperature. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection -Due to the fact that the facility is making very small batches of this product and typically selling through it within 4 hours; inspector suggested to PIC to utilize Time as a Public Health Control in order to better determine when the product was cooked as well as the 4 hour discard time if there happens to be leftovers at that time. Inspector provided TPHC policy to PIC and explained proper procedures. If PIC decides not to utilize this process; the temperature of the cooked peppers will need to remain at 135 F or higher at all times. The current batch will either be discarded within 4 hours or reheated to 165 F and held at 135 F.
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; Beef stock observed on top of oven at 50 F upon arrival for inspection. Two pans of tamales also observed being stored on top of oven at 74 F. Cooked garlic and onions observed in small container on prep tabe at 66 F. Beef stomach and tripas (intestines) observed thawing in prep sinks at 84 F. Chorizo observed on prep table at 80 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that tamales were made fresh this morning around 7am; therefore PIC voluntarily discarded tamales and beef stock. Per PIC; garlic and onions were initially cooked within the last 4 hours in order to be used for stew that will be made soon. Inspector advised PIC to either discard contents; or cool down immediately until it is used for stew. Chorizo was cooked immediately upon inspectors discovery. Employee began to complete the prepartion process of both stomach and intestines upon inspectors discovery. Inspector advised PIC to ensure employees are not prepping more food than they can complete due to the fact that these items have been remaining at room temperature therefore continuning to stay in the temperature danger zone.
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; Chlorine sanitizer bucket located underneath the prep table between the cook line and dish area in red sanitizer bucket observed registering above 800ppm. Chemical sanitizer applied to food contact surfaces shall meet the appropriate concentration requirements. Chlorine sanitizer solution shall be 50-200ppm. Corrected During Inspection - PIC discarded contents to ensure solution meets 50-200ppm 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked barbacoa and cooked rice; which were cooked and began the cooling process yesterday were observed above 41 F in the walk in cooler. These items were cooled in large; sealed containers that did not allow adequate air flow for rapid cooling. Cooling shall be accomplished by cooling the product in shallow pans; separating food into smaller portions; stirring the food; utilizing ice water baths; and using containers that facilitate heat transfer. Corrected During Inspection - Inspector discussed cooling process with PIC to ensure that the cooling process is modified to meet the above requirements. Discussed making smaller portions; utilizing smaller containers; and ensuring items are not wrapped tightly; but instead have air flow to aid in cooling process. Barbacoa observed between 44-56 F was voluntarily discarded as well as rice that did not reach 41 F within 6 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.
3-501.13 ; Priority Foundation; Meat; such as beef honeycomb tripe and intestines (tripas); observed at 84 F thawing at room temperature in standing water in prep sink. Thawing shall be accomplished under refrigerator or completely submerged under cold running water at a water temperature of 70 F or below. Corrected During Inspection - Educated PIC about thawing procedures to ensure this process is modified moving foward. Employees began immediately preparing the tripas upon inspectors discovery.
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
6-202.13; Core; Fly strip observed above prep surface; handwashing sink; and open food preparation. Insect control devices shall be installed so that they are not located over food preparation areas and so that dead insects are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; linens; and single use items. Inspector advised PIC to remove this device.
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
3-307.11; Core; Printed grocery bags are being used to store food items inside in reach in coolers and freezers. Printed grocery bags are being cut and used to place under tortilla press when preparing tortillas; therefore are in direct contact with food. Food shall be protected from contamination. Discussed with PIC that these shall not be used as food storage.
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.
3-304.12; Core; Utensils observed being stored in standing water in a container at prep line in water that is maintaining at 75 F. Additionally; utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 F.
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.
4-903.11(A); (B) and (D); Core; Clean equipment observed being stacked while still wet on air drying rack next to three compartment sink. Equipment shall be stored in a self draining position that allows for air drying.
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; Aluminum trays are being washed and reused. Used trays observed air drying on drain board as well as stored on drying rack behind three compartment sink. Single service and single use articles may not be reused.
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.