5-205.11 (B) Utensils in handwash sink. A handwashing sink may not be used for purposes other than handwashing Pf. 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.
notedCode 3-501.17 Proper date marking missing on multiple items in reach in coolers. Items are being removed from freezer to thaw but are not being dated properlyFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Proper date marking missing on multiple items in reach in coolers. Items are being removed from freezer to thaw but are not being dated properly; they are showing date made but have been in freezer for a week. Date marking should show preparation date; freeze date and thaw date and added total be below 7 days. CDI by educating PIC and date marking.
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 Rice cooling completely covered in plastic wrap. Keep loosely covered or uncovered if protected from overhead contamination. (Pf) Keep one part open.
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 3-304.14(B) Observed wiping cloths in chlorine sanitizer less than 50 ppm. They shall be kept in approvedCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Observed wiping cloths in chlorine sanitizer less than 50 ppm. They shall be kept in approved; clean chlorine sanitizer at 50-200ppm concentration. Corrected by making new batch of sanitizer for wipes.
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) (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 Holding (P) Cooked onions; cooked peppers; beef tongue; barbacoa; and pork observed between 98-132 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC began reheating food items that were not meeting 135 F upon discovery. Facility has air conditioned air curtain behind steam unit above make unit that was pushing cold air onto steam unit. Advised PIC to cover items and ensure steam unit is at proper adjustment to keep 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.
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; Cold Holding (P) Black beans; cooked chorizo; beef tongue; pork pastor; cooked steak; cooked chicken; rice; and beef head observed underneath make unit between 43-50 F. Salsa and salsa verde observed in make unit at 45 F. Temperature for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC; all of these TCS food items were delivered to the food truck from the commissary less than four hours ago. Inspector emphasized the importance of keeping these products cold during transport to ensure TCS products remain at 41 F or less. PIC began rapidly cooling these items upon discovery. Ice was purchased from convenience store to supply to products for quicker cooling. Items were placed into smaller containers and uncovered to provide adequate cold air flow to the products for rapid cooling. Upon inspector's departure; products were observed between 42-45 F and continuing to decrease in temperature.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Water is constantly leaking at handwashing sink due to issue with water pump. Equipment shall be maintained in good repair and proper adjustment. Inspector spoke to owner who was already in the process of purchasing a new water pump to resolve this issue. Facility has running water above 100 F at the handwashing sink at the time of inspection.
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; Two containers of cooked steak; one container of cooked chicken; and another container of cooked pork observed at 45 F inside make unit on prep line. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - During conversation with PIC; it was discovered that this item may have increased in temperature during transport this morning. PIC rapidly cooled these items as it had been less than 4 hours since this occurred. Unit was maintaining below 41 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.
4-903.11(A); (B) and (D); Core; Cutting board and knives stored on faucet handles of prep sink which exposed these items to splash. Equipment shall be stored in a clean; dry location where is not exposed to splash or dust.
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.