3-501.16(A)(1); Priority - El pastor was hot holding on unit was reading at 83F. TCS foods shall maintain a hot hold temp of 135F or above. According to PIC pastor was cooked within the last 2 hours. CDI: PIC to reheat to over 165F but did inform PIC that is no longer allowed after today.
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 - Many ready-to-eat (RTE) TCS* foods such as cooked meats; salsas; etc. had no dates (were prepared from day before)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both)...CDI by placing dates on foods.
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.
3-302.11; Priority - Cooked ham and hot dogs stored in the same container as raw chorizo. Foods shall be stored according to final cook temperatures and to prevent cross-contamination. CDI: Properly stored foods. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11; Priority - Cooked ham and hot dogs stored in the same container as raw pork and beef. Foods shall be stored according to final cook temperatures and to prevent cross-contamination. CDI: Properly storing foods. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Rice; black beans and pork hot holding on unit 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: REHS allowed PIC to reheat to over 165F but did inform PIC that is no longer allowed after today. Repeat.
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 - Many ready-to-eat (RTE) TCS* foods such as cooked meats; salsas; etc. had no dates (were prepared from day before)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both)...CDI by placing dates on foods.
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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed chorizo; steak; and chicken being stored directly underneath of the paper towels where water can drip on the product after washing hands and grabbing paper towels.- Food shall be protected from splash and other types of contamination.- CDI; the food was moved and lids were placed on them.
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.
4-501.12; Core; Cutting boards have heavy/dark scratches in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.
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; Core; Cutting boards have heavy/dark scratches in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.
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.
6-501.12; Core; Cleaning is needed underneath of equipment.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean the floors under 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.
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 - Home made red and green salsas were at 58F; and cooked onions on shelf were 83-84F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating or discarding foods at incorrect temperatures.
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 - Several hot TCS* foods were below 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating foods on grill top or quickly serving.
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 - Many ready-to-eat (RTE) TCS* foods such as cooked meats; salsas; etc. had no dates (were prepared from day before)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both)...CDI by placing dates on foods.
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
7-102.11; Priority Foundation - Bucket of wiping cloth sanitizer and one spray bottle with yellow liquid were not labeled with their contents...Working containers of cleaners and sanitizers shall be labeled with common name of products inside...CDI by labeling sanitizer bucket and bottle.
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.
3-302.12; Core - A few bottles of cooking oil; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
2-303.11; Core - One food worker had watch on her wrist...Except for a plain ring; while preparing food; food employees shall not wear jewelry on their arms and hands...Instruct worker to remove watch from wrist while preparing food.
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.
3-304.14; Core - Wiping cloth sanitizer had soap in it (with lots of suds); but chlorine concentration was correct...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths in water with approved sanitizer (chlorine bleach). Do not add soap or detergent. Ensure chlorine bleach is NOT a splashless or no splash bleach and that it is not scented.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14; Core - Observed grease dripping from exterior pipe from vent stack on top of mobile food unit (MFU). Grease was dripping onto side of MFU and also onto pavement below...Ventilation systems shall not create a public health hazard or nuisance or unlawful discharge...Increase cleaning frequency of exterior vent stack. Grease must not discharge onto MFU exterior or pavement below.
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.
3-302.11; Priority - In make line bottom; raw beef; raw shell eggs and raw shrimp were stored above ready-to-eat cut lettuce and cooked foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart). PIC stated she ran out of gas and so steam table water was below 135F and could not maintain foods at 135F or above...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods on grill top.
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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating/cooling foods and voluntarily discarding cut lettuce in make line bottom. NOTE: Before foods are placed into make line unit; ALL of them MUST be at 41F or less throughout entire product. Use calibrated thermometers to check foods for proper temperatures.
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 - Many ready-to-eat (RTE) TCS* foods such as cooked meats; salsas; etc. had no dates (were prepared from day before)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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
7-102.11; Priority Foundation - Buckets of wiping cloth sanitizer were not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of products inside...CDI by labeling sanitizer buckets.
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.
3-302.12; Core - Some bottles of salsas; cooking oil; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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.
3-304.14; Core - Wiping cloth sanitizer in two buckets was very soiled and chlorine concentration was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above; changing sanitizer when it becomes soiled and when chlorine concentration drops below 50 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.
3-304.12; Core - Two knives were stored in room temperature water...During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be kept in hot water at 135F or above OR in food with handle extending out of food OR on dry clean surface (and if used with TCS* foods; these utensils must be washed; rinsed and sanitized every 4 hours)...Store in-use knives as stated above. Consider having several dispensing or preparation utensils and food containers to use during operation so they can be changed out when needed instead of washed; rinsed and sanitized on mobile food unit.
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.
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 - A few clean disposable food containers had grease debris on them...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled containers and protect them so they cannot be soiled. Consider storing them in their original plastic sleeves if possible.
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.
minorCode 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 - Shelves and tables below cooking line were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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.