6-301.11 Handwashing Cleanser; Availability (Pf): Soap missing from only hand sink dispenser. Each handwashing sink shall have soap available. CDI: Handsoap refilled 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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Few live flies observed inside food truck. Premises shall be maintained free of 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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gaskets badly torn on reach-in units. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on flip-top unit needs to be replaced due to deep scratching and dark staining.
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 (C) Serve Safe certificate that is present during today’s inspection is misprinted with the issuing date the same as the expiration date. No points taken. please have a corrected certificate by 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.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on flip-top unit needs to be replaced due to deep scratching and dark staining.
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 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
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. Cleaning needed under solid metal shelving units above prep coolers and on gaskets/interior surfaces of reaching coolers.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee drink store on shelving over facility prep cooler.
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.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Shell eggs stored over containers of sour cream inside reach-in cooler. CDI: eggs moved to bottom shelving.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Few live flies observed inside food truck. Premises shall be maintained free of 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.
4-501.11 Maintain equipment in good repair. Gasket badly torn on single door reach-in unit.
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 Common Name - Working Containers (Pf): Spray bottles of yellow chemical cleaner without identifying labels. CDI: Labels added by PIC at request.
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.
notedCode 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
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. Minor food debris in reach-in gaskets. Truck is otherwise very clean.
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.
6-301.11 Handwashing Cleanser; Availability (Pf): Soap missing from only hand sink dispenser. Each handwashing sink shall have soap available. CDI: Handsoap refilled 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.
3-302.11; Priority; Observed cooked beans under raw beef inside reach-in cooler.- Raw animal meats shall be stored by order of required final cooking temperature with the highest required temperature item on the bottom.- CDI; the items were rearranged.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Several flies observed inside food truck. Premises shall be maintained free of 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.
3-304.14; Core; Used wiping cloths on top of flip-top cutting board shall be stored in sanitizer. Cloths-in use for wiping shall be held between uses in a chemical sanitizer solution.
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.
4-602.13; Core; Debris build-up in gaskets and reach-in units.
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.
5-205.11; Priority Foundation; Pans are stored inside the handwashing sink. There is a one compartment sink to the right filled with soapy water. Keep handwashing sink free of storage and available for handwashing. Pans were removed.
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; Pan of Chicken 100F and pan of Pork pieces 95F are stored on top of other pans in the steam table. These pans are Not seated in the hot water and are not maintained at safe temperature. Store pans properly in the steam table (not stacked on top of other pans). Use your thermometer to monitor food temperature and assure hot food is maintained at 135F and hotter. When food falls below 135F; reheat to 165F on the flat top grill and hold above 135F. Pork and Chicken at 95F and 100F were discarded today
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; Ham and hot dogs are not date marked. Add date to the ready-to-eat foods when the package is open. Ham and hot dogs shall be limited to a maximum of 7 days in the refrigerator after opening (counting the day they are opened as day one). Add dates to ham and hot dogs when they are opened. discussed today
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.
4-302.12; Priority Foundation; Dial top thermometer is not accurate. It registers 9 degrees too low and is not capable of determining final cook temperature of small quantities of food. Thermometer was ordered during today's 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.
3-304.14; Core; Used wiping cloths (on the employee apron and on the top of the large refrigerator) shall be stored in sanitizer.
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.
4-501.12; Core; Cuttingboard on the refrigerator on the right of the grill has black areas on both top and underside. Better cleaning; bleaching; resurfacing is needed to eliminate most dark areas that indicate unclean areas.
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.