2-102.12 (A) Certified Food Protection Manager (Core); The PIC is not a certified food protection manager. The PIC must have passed an exam as part of an ANSI-accredited course; and be on site during all hours of operation. CDI-List of approved courses sent to PIC email.
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.
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority foundation); The interior of the ice machine is heavily soiled with black and pink residues. The pans hanging over the preparation sink were soiled. Ensure food contact surfaces of equipment and utensils are clean and sanitized. CDI-Items were 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.
2-102.12 (A) Certified Food Protection Manager (Core); The PIC is not a certified food protection manager. The PIC must have passed an exam as part of an ANSI-accredited course; and be on site during all hours of operation. CDI-List of approved courses sent to PIC email.
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.
4-501.114; Priority; There was very little chlorine measured in the sanitizer solution at the dish machine. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine solutions must measure 50-200ppm. CDI-Chlorine solution bottle was changed; and solution was 50ppm.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods to be cooled were wrapped in plastic when they were still 140F. Salsa and meat were left in deep containers for cooling. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Plastic wrap was removed. Food in deep containers were divided into smaller containers. Educational materials in Spanish on cooling were provided to PIC via email. .
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) Pack of sliced Ham 44.5F stored on a pan on top of the pan of shredded cheese inside the flip top refrigerator. Ham is not properly stored to stay cold. Maintain TCS foods in cold holding at 41F or less. -P Ham was moved to the low enclosed portion of the 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.
notedCode 4-302.12 Two digital thermometers are available in the cooking areaEquipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Two digital thermometers are available in the cooking area; but they do not turn off; they do not function. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Manager ordered a new thermometer during today's inspection that is scheduled to arrive today / this afternoon.
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 No live pests observed. There are dead roaches inside the lens cover of an overhead light. Keep the premises free of insects 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.
notedCode 3-304.12 (A) Bowl is stored inside the black beans in the 2 door refrigerator. In-use utensils in TCS foodEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) Bowl is stored inside the black beans in the 2 door refrigerator. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Bowl was removed.
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.
2-301.15; Priority Foundation; Employee washed his hands in the ware washing sink after working at the raw meat sink. No soap was used. Hands shall be washed in the handwashing sinks only. Teach employees how to properly wash their hands using soap in the hand sinks only. Employee was redirected and proper handwashing was discussed.
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.
4-903.11(A); (B) and (D); Core; Yellow Cutting Board and White Cutting Film have been stored flat against each other. There is an odor and moist black microbial growth. When storing cutting boards and cutting films; they must be allowed to air dry. Leave space between these flat wares until they are dry. Cutting Board and film were taken to the ware washing sink to try to clean and remove the black growth. Sanding may be needed. Discard yellow cutting board if it cannot be effectively cleaned.
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.
6-301.11; Priority Foundation; Alcohol based hand sanitizer is in the dispenser at the kitchen handwashing sink; instead of soap. Provide soap at each handwashing sink. Sanitizer was removed and replaced with hand soap.
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.
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; Avantco 2 door Refrigerator is not cold enough: Shell Eggs 43F; Ham slices 43F; Gallon of Milk 42F. Maintain food at 41F and colder (other refrigerators are cold). Unit was adjusted to a colder setting today. Monitor food 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.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Black Beans are cooling at the preparation sink with a frozen chill wand (good). The shelf above the uncovered black beans has several miscellaneous items that could lead to contamination of food below. Caulk gun; bottle brush; sanding blocks; etc. Cleaning and maintenance tools were moved to the 3 compartment sink. Shelf needs to be removed for effective cleaning. Assure that items stored above food will not contaminate food or preparation surfaces.
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; Red Cutting Film has black on both sides. When cutting surfaces can no longer be effectively cleaned; discard. Owner discarded the red one today.
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; Raw shell eggs were stored above ready to eat cole slaw and pico in the reach in cooler. Raw animal foods shall be stored so they can't contaminate ready to eat foods. CDI-Foods were rearranged. Food storage chart was provided and reviewed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority; Pico di gallo made early this morning was 60F at 2:40 pm today. Foods shall be rapidly chilled from 70F to 41F within 4 hours of preparation. CDI-Pico was voluntarily discarded. Reviewed cooling requirements with 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.
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 TCS (Temperature Control for Safety) foods were holding above 41F (see above chart). TCS foods shall be cold held at 41F or below. CDI-Salsa and boiled egg were stored above the fill line in the prep cooler; and were voluntarily discarded. Seasoned cheese was left out or taken from refrigeration very frequently during the lunch rush; and was discarded. Melon was allowed to chill in a freezer. Discussed use of TPHC (Time as a Public Health Control) for seasoned cheese with 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut meat and cole slaw were stored in large containers with tight lids for cooling. TCS foods shall be chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Meat was moved to a shallow pan with the plastic left off to cool; and was cooling at an acceptable rate.
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; Core; The first prep cooler gasket is torn and damaged. Equipment shall be maintained in good repair. Repair/replace the gasket.
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.