notedCode Observation: Half chickens in hot hold are holding between 104F and 127. This item should be maintained at e135F. 3-501.16 (A)(1) Except during preparationFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Half chickens in hot hold are holding between 104F and 127. This item should be maintained at e135F. 3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: Chicken was reheated to over 165F.
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 Observation: Beans in walk in cooler were not date marked and are being held for over 24 hours. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: Beans in walk in cooler were not date marked and are being held for over 24 hours. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Beans were datemarked.
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 Observation: Scoop in sugar container was stored with the handle in the sugar. 3-304.12 In-Use UtensilsEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Observation: Scoop in sugar container was stored with the handle in the sugar. 3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F
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 Observation: Cap for the grease trap is missing and emmiting a terrible odor. The floor is no longer smooth and easily cleanable with the cap missing. 6-101.11 Surface Characteristics Indoor Areas (A)Except as specified in par. (B) of this sectionCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Cap for the grease trap is missing and emmiting a terrible odor. The floor is no longer smooth and easily cleanable with the cap missing. 6-101.11 Surface Characteristics Indoor Areas (A)Except as specified in par. (B) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; MFU SERVICING AREAS; and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain; a floor may be concrete; machine-laid asphalt; or dirt or gravel if it is covered with mats; removable platforms; duckboards; or other APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
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.
Observation: Chicken leg quarters in hot hold unit on the line were holding at 120F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Leg quarters were reheated and placed back in hot hold. Hot hold unit was turned up.
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
Observation: Burger was cooling in large deep container in the walk in cooler. Should be cooled in smaller portions. 3-501.15 Cooling Methods (Pf) CDI: Burger was placed in small portions to cool.
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 Observation: Large bag of rice was stored on the floor in storage area. 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Large bag of rice was stored on the floor in storage area. 3-305.11 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.
notedCode Observation: The hood has dust and grease build up. The grrease trap has a strong smell and needs to be cleaned. Utensil container holding clean utensils has dust and debris build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: The hood has dust and grease build up. The grrease trap has a strong smell and needs to be cleaned. Utensil container holding clean utensils has dust and debris build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 General Comment: Sanitizer had not been made prior to inspection. Test strips were present. Be sure to use sanitizer when cleaning tablesCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
General Comment: Sanitizer had not been made prior to inspection. Test strips were present. Be sure to use sanitizer when cleaning tables; food contact surfaces; and when washing dishes. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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 Observation: Half chickens were reheated to 115F and placed in hot hold. 3-403.11 (A)Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observation: Half chickens were reheated to 115F and placed in hot hold. 3-403.11 (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P CDI: Chickens were reheated to above 165F and placed back in hot hold.
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 Observation: Part of the hood has grease and debris build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Part of the hood has grease and debris build up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 Observation: Hand sink was not stocked with soap or hand drying device. 6-301.11 Handwashing CleanserHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Hand sink was not stocked with soap or hand drying device. 6-301.11 Handwashing Cleanser; Availability (Pf) 6-301.12 Hand Drying Provision (Pf) CDI: Soap and paper towels were placed at 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.
notedCode Observation: Raw chicken was stored with ready to foods such as cheese in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw chicken was stored with ready to foods such as cheese in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw chicken was relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Debris is building up in storage area. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: Hot water was not available upon arrival. Manager worked on hot water heater and was able to correct the issue. 5-103.11 Capacity - Quantity and Availability (Pf) CDI: Hot water heater was fixed during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken was cooling in large plastic container and chicken was piled up over six inches deep. 3-501.15 Cooling Methods (Pf) CDI: Chicken was separated and placed in smaller batches to cool.
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
Observation: Cooked empanadas were stored on rag in the bottom of the standing cooler. 3-305.11 Food Storage - Preventing Contamination from the Premises (C)
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.
Observation: Grease and food debris are building up below the flat top and fryer. 4-602.13 Nonfood Contact Surfaces (C)
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.
Observation: Grease trap is emitting a terrible odor. 5-402.12 Grease Trap (C)
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. A few metal containers and plastic containers stored clean have sticker residue and food debris on them. CDI: Placed in dish washing area for rewashing.
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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Beef; Tomatoes and chicken prepped previous day not date marked. CDI: Items dated.
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(B) Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. Wet cloths stored on prep table and not enough water in buckets. CDI: More water added and cloths placed in buckets.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one present during inspection with an approved certification. 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. Someone at all times shall have certification. Discussed worker rotation for someone to be present and class offerings. CDI
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 drink bottle with lid stored on shelf above food for the restaurant in the walkin fridge. Employee drinks shall be stored where not a source of contamination. Store on bottom shelf or separate area from food and food items.
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.
3-302.11; Priority; Raw shell eggs stored on top shelf in walkin above multiple vegetables including cilantro; tomatoes and peppers. Open package of raw bacon stored above empanadas on open tray in freezer. Food shall be stored according to final cook temperature. Items rearranged during inspection. CDI
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; Garlic oil mixture in squeeze bottle on front counter at 51F. Air temperature at the bottom of the unit and empanadas at the bottom of the unit that have been in it since yesterday at 55-58F. Empanadas made today and on top shelf at 48F; and ones in the middle of the unit made today at 57F. Food shall be 41F or less. Garlic and oil relocated to be in refrigerator. This squeeze bottle can also be used in ice bath to keep 41F or less. Empanadas made today relocated to walkin to cool; and ones made yesterday discarded. Large pans are being used in the unit which do block the air flow. Use smaller half pans to allow a gap in the center for air flow and cool freshly made empanadas in the walkin or freezer prior to placing in the unit. Currently a large volume of empanadas are placed in reachin unit after being prepared. At the end of the inspection the air temperature has not decreased in unit. PIC contacted technician to service unit prior to using again. CDI VR
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.
3-304.12; Core; Togo container used as scoop and stored in bulk dry good. Scoop stored touching the outside of bulk bean bag in dry storage area. In use utensils shall have a handle stored out of the food. Keep handle up or store scoop in a clean container or on clean surface. Different observation from last inspection.
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; Togo containers stored with food contact portion facing up. Single service articles shall be stored in a clean; dry location and at least 6 inches above the floor. Store inverted or in original plastic.
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.
5-402.13; Priority; Floor drain for prep sinks draining slowly and holding water. The water is not surfacing onto the floor but it inhibits the length of time the water can be used in the prep sinks. SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system and operational. Repair floor drain to be functioning properly and not retaining water.
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.
5-501.114; Core; Receptacle lacking drain plug. Receptacles shall have drain plugs. Contact provider to install drain plug.; 5-501.115; Core; On the ground around the dumpster: pallets; cardboard boxes (with Empanada Factory delivery label: togo container box; fruit box; and yuca box) and other trash items. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Maintain area with other facilities and remove in timely manner. Some of the items mentioned on the last inspection have been removed but items on the ground remain an issue for the shared dumpster.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Keys stored hanging above single service items not in original packaging. Employee food in togo container which has been eaten from and used fork sitting on top of it stored on upper shelf in walkin above food for the restaurant. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Employee items shall be stored on bottom shelf or separate where not a source of contamination. Improvement noted.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one present during inspection with an approved certification. 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. Someone at all times shall have certification. Discussed worker rotation for someone to be present and class offerings. Point deduction will begin on inspections after 180 days lapses from date that the transitional permit was issued. CDI
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.
6-301.12; Priority Foundation; Rear hand sink by dish area lacking paper towels. All hand sinks shall be supplied with an approved hand drying device. Paper towels placed at sink. CDI
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; One piece of chicken in the pan on the steam well at 131F; all others 135F and above. Food shall be maintained 135F or higher. Item reheated to at least 165F. CDI
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; Cooked beef in prep table dated " prep date 11/15 and discard date 11/22" making 8 days. Food shall be held no longer than 7 days. The day a food is prepared/cooked/package is opened is day one of seven. Label adjusted during inspection and PIC educated on method. CDI ; 3-501.17; Priority Foundation; Cooked shrimp from Friday lacking a date and cooked chicken/veggie skewers from yesterday morning lacking a date. Food shall be dated when prepared; cooked or original package opened for a maximum of 7 days. Items dated during inspection. CDI
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; Spray bottle of chlorine sanitizer over 200 ppm. Chlorine sanitizer shall be 50 to 200 ppm. Bottles diluted to be in proper range. CDI; 7-201.11; Priority; Spray bottles of cleaner stored hanging on shelf with linens and above chicken breading. Chalk board paint stored on shelf with single service articles. WD40 spray can stored on slicer. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated and slicer to be washed again before use. CDI
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; Squeeze bottles including oil lacking label. FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Label bottles.
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
3-307.11; Core; Onions stored in black trash bags. Food shall be protected from sources of contamination. Store in a cleanable food grade container.
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; Spoon used as scoop in pico stored with spoon handle touching the food. In use utensils shall have a handle stored out of the food. Keep handle up or store spoon in a clean container or on clean surface.
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; Mayonnaise containers being reused in facility for other foods and a margarine container being used to store clean dishes. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard containers once original product is 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.
4-501.11; Core; Leaking prep sink faucet. Equipment shall be maintained in good repair. Repair equipment. Items not working during last inspection repaired this time.
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.
5-501.114; Core; Receptacle lacking drain plug. Receptacles shall have drain plugs. Contact provider to install drain plug. ; 5-501.115; Core; Old tables from this facility stored outside the rear door. On the ground around the dumpster: pallets; black trash bags; cardboard boxes (including one labelled as a Goya product like used in the facility). A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Maintain area with other facilities and remove in timely manner.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee purse stored comingled with single service articles and linen. Keys stored hanging above single service items and touching the bag the single service items are in. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Employee items shall be stored separate where not a source of contamination.
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.