3-501.16 (A)(2) and (B); Priority; Several TCS (Time/Temp. Control for Safety) foods holding above 41 F in the prep cooler and the tall reach-in cooler. Refer to temperature chart. Unless actively preparing or properly cooling; TCS foods shall maintain 41 F or below. CDI - Temperature rises in both units likely due to active rush period. Lid to prep cooler closed. Coolers cooled to 41 F ambient towards end of inspection. Ensure doors are kept closed unless actively in-use for obtaining food(s). Consider creating ice baths for foods during busy periods (as a preventative measure).
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently prepared (e.g.;cut) lettuce and tomato stored in large portions cooling in the top portion (flip top) of the prep cooler. Do not fill foods above the fill line or in large portions and store recently prepared foods in the bottom portion of the prep cooler to ensure foods cool properly to 41 F or less. CDI - Lettuce and tomato to be moved to the bottom of the prep cooler to chill rapidly; following lunch rush (if any is leftover).
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; Core; Numerous flies present in the mobile food unit. Insects and pests shall be controlled to eliminate their presence on the premises. Keep screens on entry door and service window closed at all times when not in use. Consider installing a fly fan (so long as it is not located above food or food prep areas) or additional fly traps inside and outside the mobile food unit/replace traps on a more frequent basis.
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.
3-304.14; Core; Sanitizer buckets stored on the floor. Sanitizing solutions shall be stored up off the floor. Buckets moved up off the floor.
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; Multiple TCS foods holding less than 135 F. Refer to temperature chart. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Foods prepared within less than 2 hours. CDI - Foods reheated on flat top to 165 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently prepared lettuce stored in large portions cooling in the top portion (flip top) of the prep cooler. Do not fill foods above the fill line or in large portions and store recently prepared foods in the bottom portion of the prep cooler to ensure foods cool properly to 41 F or less. CDI - Lettuce moved to the bottom of the prep cooler to chill rapidly.
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; Core; Numerous flies present in the mobile food unit. Insects and pests shall be controlled to eliminate their presence on the premises. Keep screens on entry door and service window closed at all times when not in use.
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.
3-304.14; Core; Sanitizer buckets stored on the floor. Sanitizing solutions shall be stored up off the floor. Buckets moved up off the floor. .
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - (REPEAT) Person in charge (PIC) was unable to locate vomit and diarrhea clean up procedure...A vomit and diarrhea clean up written procedure is required in the establishment per 2017 food code...CDI by providing PIC with vomit and diarrhea clean up plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority - (REPEAT) Several hot TCS* foods were below 135F on steam table (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating foods.
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 - (REPEAT) Several cold TCS* foods were being held above 41F (salsas; cheese - see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or above throughout entire product...CDI by properly refrigerating or icing down foods.
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 - Some ready-to-eat (RTE) TCS* foods prepared more than 24 hours ago had no dates...RTE TCS* foods prepared and cooled and 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Observed beans and asada beef cooling in containers (beef container was completely covered) with more than 4 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; rapid cooling equipment (such as freezer); and/or loose cooling or completely uncovering cooling foods if there's no overhead contamination...CDI by reheating beans and beef. NOTE: Most TCS* foods MUST be cooked/prepared and cooled in your approved commissary--NOT in the food truck due to space and cooling limitations. Also; hot foods placed in refrigerators can quickly increase the temperatures of foods around the hot foods. If necessary; only small amounts of food are to be cooled in the food truck.
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.
3-302.12; Core - Some bottles/containers of cooking oil; margarine; dressings; and flour 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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core - Several live house flies were in the mobile food unit...Insects and pests shall be controlled to eliminate their presence on the premises...Keep screens on entry door and service window closed at all times when not in use.
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.
3-304.14; Core - A few wet wiping cloths were on table tops...Between uses; wet wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppm for chlorine)...Keep wet wiping cloths in approved sanitizer as stated 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.
4-903.11(A); (B) and (D); Core - Several clean pots/food containers were stored directly on floor; and some pots/containers were stored on table against exterior of mobile food unit...Clean utensils; containers and pots shall be protected from contamination and stored at least 6 inches above floor...Keep clean equipment; pots; etc. above the floor and do not store them outside of mobile food unit/food truck.
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.
4-101.19; Core - Some foil was lining shelving in mobile food unit...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove foil from shelving since foil is not easy to clean. 4-205.10; Core - Two Vida Sana blenders were marked "Household Use Only" on their labels...Except for toasters; mixers; microwave ovens; hoods or water heaters; food service equipment shall meet ANSI/NSF certification and used according to manufacturer's specifications...Remove household blenders from mobile food unit and replace with approved 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation - Employee washed utensils in Dawn detergent solution at 86F...During manual warewashing; the wash solution shall be maintained at a minimum of 110F or as otherwise allowed by the detergent manufacturer...CDI by adding hot water above 110F to detergent solution. 4-603.16; Core - After washing utensils and containers; employee placed them in sanitizer without rinsing them...Washed utensils and equipment shall be rinsed prior to sanitizing...CDI by having worker rinse just washed utensils before sanitizing.
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; Observed raw; unpasteurized shell eggs; raw beef; and raw chorizo stored above various cooked foods in the glass door reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. Ice is considered a ready-to-eat food. CDI - Foods were rearranged to prevent cross contamination. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16 (A)(1); Some of the TCS foods on the right side of the steam table were holding below 135F; see temperature table. TCS (time/temperature control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Heater had been accidentally turned off during cleaning; less than two hours had passed; heater was turned on to reheat foods.
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; Several foods in the prep cooler; a container of cooked beef; and some queso in the ice bath cooler were holding above 41F. TCS(time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Temperature rise in top section of prep cooler likely due to rush period ending recently; lid closed immediately and ice added to ice bath; cooked beef was left out less than two hours and was returned to griddle to reheat.
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; Several cooked meats were missing date labels. A refrigerated; ready-to-eat; TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Cooked meats were prepared earlier this morning; correct date markings added to containers.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed some insects flying inside the food truck. Keep the premises free of insects; rodents; and other pests. Ensure screen door is closed to prevent entry of insects. Repeat.
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
3-305.11; Core; Observed a metal container of food stored on the floor. Food shall be stored: in a clean; dry location; not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Container was moved off 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.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager before the next inspection.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority foundation; Establishment does not have written procedures for cleaning bodily fluids. A food establishment shall have written procedures for employees 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 provided written procedures for PIC to follow.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-301.14; Priority; Observed a food employee leaving the MFU; then returning from outside and donning gloves to work with food without washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service and single-use articles and: Before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. CDI - Stopped employee behavior and had PIC direct them to wash their hands before donning new gloves and continuing.
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.
3-302.11; Priority; Observed various raw meats stored above bags of ice intended for drinks. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. Ice is considered a ready-to-eat food. CDI - Ice bags were moved above raw meats. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-401.13; Priority foundation; Raw onions and peppers did not reach a final cook temperature of 135F before being moved to steam table for hot-holding. Plant foods that are cooked for hot holding shall be cooked to a temperature of 135F. CDI - Cooked vegetables returned to griddle to reheat.
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; Core; Observed several flies within the MFU. Keep the premises free of insects; rodents; and other pests. Entry of insects possibly due to damaged screens; address entry of insects. 6-202.15 (D); Core; Observed a large rip in the screen door for the MFU and holes in the screen for the side window. If the windows or doors of a food establishment are kept open for ventilation or other purposes the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or other effective means. Replace damaged screens to prevent insect entry.
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
3-305.11; Core; Observed a container of tortillas stored without a lid. Food shall be protected from contamination by storing the food: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Lid added to container to protect food. Repeat.
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.
4-501.11; Core; Observed a ripped gasket and rusting shelves with cracked paint inside the refrigerator. Also observed rusting low metal storage shelves. Equipment shall be maintained in a state of good repair and condition. Replace/repair damaged pieces of equipment before the next 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.
2-301.15; Priority Foundation; Observed an employee cleaning their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands ink a sink used for food prep or warewashing. CDI - Informed manager to stop practice by employees.
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.
5-205.11; Priority Foundation; Observed containers and utensils stored in the handwashing sink basin and blocking the handwashing sink from being accessed. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI - Containers and utensils were moved to allow access to sink.
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.
3-302.11; Priority; Observed raw bacon stored on top of packages of cheese and above cooked foods in the refrigerator. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. CDI - Raw bacon moved to a lower shelf in the refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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; A couple packages of raw meats and parts of the cheeses in an ice bath were holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods; TCS foods at 45F-42F were moved to refrigerator.
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; Observed a couple containers of prepped; TCS foods with date marking of 5/13/2024-5/20/2024; the prep day not being counted as day 1. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Prepped foods were less than 7 days old; educated manager on proper date marking and had expiration date corrected.
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; Priority Foundation; Observed a container of raw meats thawing in a container at ambient temperature. TCS food shall be thawed: under refrigeration which maintains the food at 41F or less; or completely submerged under running water at a temperature of 70F or below; for a period of time that does not allow thawed portions of the raw animal food to be above 41F. CDI - Raw meats were moved to refrigerator for proper thawing; meats that were above 41F were 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a couple containers of food stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - Foods were moved off 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.
2-301.15; Priority Foundation; Employee was observed washing hands in the 3 compart sink. Employees may only wash hands in an approved handwashing sink. CDI- Employee was educated and hands were re washed.
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.
5-202.12; Core; Hot water was not available at the handwashing sink due to PIC not having the water heater on. Handwashing sinks shall supply hot water at 100F or above. CDI- PIC turned water heater on and water reached 100F.
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.
3-501.16(A)(1) ; Priority; Multiple potentially hazardous foods being held hot were below 135F (see temperature chart). Potentially hazardous foods being held cold shall remain at 135F or above. CDI- Food was reheated during the 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.
3-501.17; Priority Foundation; Multiple potentially hazardous ready to eat foods were found with no date marking in the reach in cooler. After being cooked or prepared; potentially hazardous foods shall be dated to indicate when they shall be discarded after a 7 period. CDI- Food was dated as needed.
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
7-204.11 ; Priority; Chlorine sanitizer holding wet wiping cloths was found at 1000ppm. Chlorine sanitizer shall be maintained at 50-200ppm. CDI- Sanitizer was diluted during the inspection.
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.
3-304.14; Core; Wet wiping cloth was found resting on a prep table. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate 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.