5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink was used for water for steam table. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Educational moment.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above lettuce within prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Chicken relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.15 Cooling Methods (Pf) Cut tomatoes and lettuceFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Cut tomatoes and lettuce; prepared at commissary 2 hours prior to inspection; were cooling in a prep cooler that had been turned off during transport. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Unit turned back on and food placed in freezer to rapidly cool. Ensure that food is fully cooled prior to transport.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Exhaust vent panels had accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean panels.
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
4-302.14 Provide a test kit that accurately measures sanitizer concentrations (Pf) Facility has chlorine test strips but does not have quaternary ammonia test strips. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. REHS will verify that facility has acquired quaternary ammonia sanitizer test strips.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring near fryer station had accumulations of grease residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors. Repeat; Half-points deducted due to continued improvements in cleaning.
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.
5-205.15 Maintain a plumbing system in good repair. Water is uncontrollably spurting from the base of the utensil sink and cutting pressure off from the rest of the food truck. Plumbing shall be maintained in good repair. Repair plumbing.
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.
5-103.12 Provide water under pressure to all fixtures (Pf) Handwashing sink does not have any water pressure. Provide water under pressure to all fixtures. Permit immediately suspended.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met (P) Employees are not effectively cleaning their hands and monitoring cold holding temperatures. A person in charge shall ensure cold holding temperatures are monitored and hands are being effectively washed. CDI: Educational moment.
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 2-301.14 Wash hands before engaging in food preparation including working with exposed foodHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles (P) Employees did not wash hands prior to food preparation on food truck. Employee was preparing chicken on food truck and stated they used hand sanitizer prior to preparing food. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Educational moment. Hands could not be washed due to nonfunctional handwashing sink. Permit immediately suspended.
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 Using a Handwashing Sink - Operation and Maintenance (Pf) Facility handwashing sink can not be used due to damage at utensil sink. Handwashing sink was used for storage of utensils and other items during inspection. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Items removed from handwashing sink. Permit immediately suspended due to lack of pressure in handwashing 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 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; Hot and Cold Holding (P) All temperature controlled for safety foods in prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: 2 containers of tomatoes; two containers of yoghurt sauce; one container of lettuce; one container of spring mix; one container of grape leaves; and one container of feta cheese were voluntarily discarded by PIC. Facility food service permit immediately suspended.
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
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Facility's only prep cooler is unable to maintain food temperatures at or below 41F. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. Facility permit immediately suspended.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors near utensil sink were soiled with black residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.Repeat; half-points deducted due to improvements in cleaning from previous inspection 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Flooring to the right of the grill station has a hole. Physical facilities shall be maintained in a state of good repair. Repair hole.
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.
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Facility did not have TPHC procedures readily available for review. Written procedures shall be available for review when using time as a public health control. CDI: REHS provided TPHC template through email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors throughout facility were soiled with black residues and food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Ants were present near the handwashing sink and along flooring. Premises shall be maintained free of insects. Remove insects from premises.
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.