| 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 number of violations, especially priority and priority foundation violations, firm has not demonstrated adequate managerial control for food safety. |
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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 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(4)(b) Freezing as a form of parasite destruction to serve raw or under-cooked fish as a ready-to-eat food; letter of parasite destruction |
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Observed firm was using raw shrimp to make ready to eat ceviche and did not have appropriate parasite destruction information (frozen at -18C with no , minimum is -20C for 168 hours) |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw beef stored above cooked rice in upright combination cooler. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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 no method of ensuring in use meat saw stored at ambient temperature was cleaned every 4 hours. |
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Priority (P) |
2 |
| 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 washing and rinsing dishes, then placing them to dry without performing a sanitize step. |
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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 chicharrónes with meat in the display case held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded chicharrónes with meat held below 135 degrees F. |
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 multiple prepared dishes and salsas held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all cold held for safety items that were held above 41 degrees F. |
Priority (P) |
1 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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Observed firm was preparing ceviche in the traditional manner by marinating raw shrimp with citrus juice and cut vegetables. The shrimp is not cooked or heat treated in any form. Firm did not have a consumer advisory posted for the ceviche. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed multiple prepared dishes in walk in cooler and raw meats in walk in freezer that were stored uncovered/unpackaged, leaving the product exposed during storage. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed buckets of cheese and prepared foods stored directly on floor of walk-in cooler where water was pooling. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed hand wash sink leaking directly onto the floor in meat cutting area. Observed water leaking from ceiling directly onto the floor in retail area. Observed water dripping from ceiling of walk in cooler directly onto the floor in meat walk in cooler. |
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Priority (P) |
0 |