notedCode 3-307.11 Miscellaneous Sources of Contamination (C)Contamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11 Miscellaneous Sources of Contamination (C); Door to enter food truck propped open with bungee cord and nobody on truck at beginning of inspection. Truck is parked at commissary. Manager stated when order for Korean dogs comes in she goes onto the truck to make. Door shall remain closed and locked when no employee on truck to protect food from potential contamination. Anyone able to go into truck when door is open. Screens added to door to protect flying insects. Door shut during inspection.
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.
minorCode 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); Reach-in cooler with food debris buildup along shelving and bottom of the cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
Observation: Bodily fluid cleanup instructions not available for staffing on truck. CDI: Provided instructions for operator as a correctve action. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Hot water is not available at hand sink at a minimum of 100F. 5-202.12 Handwashing SinksHandwashing
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
Observation: Hot water is not available at hand sink at a minimum of 100F. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.
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.
majorCode Observation: Open package of hot dogs and processed cheese not datemarked when open. Operator stated opened todayFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
Observation: Open package of hot dogs and processed cheese not datemarked when open. Operator stated opened today; Verification for date marking by 2/22/26. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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: The service window is being left open without pulling down window screenPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
Observation: The service window is being left open without pulling down window screen; Rear entrance door left open without screening to prevent entrance of flying insects. Ensure that doors and windows are kept cloased and/or provide screening. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent 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.
notedCode Observation: Debris accumulatoin on lids of dry ingredient containersCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
Observation: Debris accumulatoin on lids of dry ingredient containers; tops of equipment and inside surfaces of refrigeration. Increase clenaing frequency of these areas. 4-602.13 Nonfood Contact Surfaces (C) 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.
Observation: Hot water is not provided and unable to generate. Follow up for corrective action by 2/22/26. 5-103.11 Capacity - Quantity and Availability (Pf) (B) Provide sufficient hot water to meet the peak hot water demands.-Pf
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
6-301.12; Priority Foundation; No paper towels at handsink at beginning of inspection. Provide paper towels or approved alternative for hand drying at each handsink. Roll of paper towels provided during inspection.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf); No sanitizer test strips were in the mobile food unit during the inspection. A testing device shall be provided for sanitizer being used in the mobile food unit. Food truck remains at commissary kitchen; test strips obtained from inside kitchen.
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 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; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Handles of reach-in coolers; lid and underside of cutting board on flip top cooler; bottom and shelving of reach-in cooler soiled with food residue buildup and food debris. Clean these areas more frequently.
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 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); One portion of opened hot dogs were found with no date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Hot dogs were 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Portioning cups were found being stored inside of containers with food residue inside of them. Utensils and equipment shall be stored in a clean; dry area where they are not exposed to potential contamination.
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 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf); No sanitizer test strips were in the mobile food unit during the inspection. A testing device shall be provided for sanitizer being used in the mobile food unit. CDI- Test strips were obtained from neighboring kitchen.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.- Spray bottle of cleaner not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of 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.