| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations and store having an order of closure, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hand wash sink to raw meat area was disconnected and unable to be used. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed plastic food prep container stored inside basin of hot deli hand wash sink. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed multiple packages of lard made in house with black, fuzzy, organic growth inside of the lard. |
Employee voluntarily discarded all lard with organic buildup on the inside. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed yellow buildup on blade of one deli slicer and on chub holder section of other deli slicer. Both slicers were stored clean. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed firm did not have a method to ensure meat saw that was in use was cleaned every 4 hours while stored at ambient temperature. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed employee rinsing out a plastic clear tub used to store raw meat in meat case. Employee did not perform a sanitize step before placing the tub in use in the meat case. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed case of chicharrónes with meat stored below 135 degrees F when temperature was taken with inspector's probe thermometer. |
Employee voluntarily discarded all chicharrónes with meat |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed raw pork skin with meat stored at ambient temperature on a rack with fans blowing on it to dry the skin out. Temperature of skin was above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Employees voluntarily discarded pork skins held above 41 degrees F. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed over a dozen cooked meat dishes in walk in cooler without a date mark. Employee stated food had been prepared 2 days prior to inspection. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed multiple stacks of metal portion pans stored wet nested. |
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Core (C) |
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