| 01 PIC present, Knowledgeable, Duties |
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0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
When arriving to the restaurant no was present that was in charge at time of inspection. |
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Priority Foundation (PF) |
0 |
| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed employee with gloves on drinking a bottle of water in in kitchen area at time of inspection. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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The meat department was moved to the other side of the store at time of arrival and when it was moved the hand sink was not installed. There was only a 3-compartment sink in the meat department at time of inspection. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed bleach and cleaner and a bucket stored in hand sink in waiter area. Observed buckets stored in hand sink in kitchen area at time of inspection. Hand sinks are for hand washing only. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were available at the hand sink in the waiter area at time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 chicken breast stored over ready to eat foods in the stand-up cooler in the kitchen. Observed raw fish stored in the stand-up cooler over ready to eat foods. Observed raw shell eggs in stand-up cooler in retail stored over ready to eat produce at time of inspection. |
PIC removed raw foods and placed on bottom shelve of the cooler at time of inspection. |
Priority (P) |
2 |
| 19,20 safe temperature holding |
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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 |
out |
Observed a tote container of raw tripe sitting in water in 3 compartment sink with an internal temperature of 75 F. Observed a box of raw pork sitting in the other side of 3 compartment sink with an internal temperature of 75 F. Observed cooked chicken in prep cooler with an internal temperature of 50 F degrees and cooked steak with an internal temperature of 51 F degrees. Observed a large tote of cut up tripe sitting on prep table with an internal temperature of 75 F degrees. |
All food out of temperature at time of inspection was discarded. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Observed cooked ground beef and cooked chicken wings in reach in cooler with no date mark at time of inpsection. |
PIC corrected at time of inpsection. |
Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed queso in reach in cooler with a date of 06/19, which is 8 days old. |
PIC discarded at time of inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed raw trip in a tote container in the 3-compartment sink sitting in water, no cold water running over it. Observed a box of pork sitting in 3 compartment sink with no water running over it at time of inspection. |
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Core (C) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed re-packed cheese for sell in the meat case with no name or ingredients listed on the container at time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed live roaches crawling around in the kitchen and waiter area at time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed open tortillas stored in a shopping bag in the kitchen at time of inspection. |
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Priority (P) |
0 |
| 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... |
out |
Observed a bag of masa stored on the floor in the kitchen at time of inspection. Observed packaged tortillas in a box stored on the floor in the retail store area at time of inspection. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed employees preparing food with bracelets on at time of inspection. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed clean dishes stored on a wooden shelve that is not easily cleanable. |
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Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Observed a large number of cardboard boxes outside the door of the kitchen at time of inspection. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed purses store on a shelve where clean dishes are stored a time of inspection. |
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Core (C) |
0 |