| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed food service employee handle raw fish and then return to prepping ready to eat foods without washing hands and changing gloves. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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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 employee dump wastewater from red bucket in the hand sink at the front retail counter.
Handwash sinks shall only be used for washing hands. |
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Priority Foundation (PF) |
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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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Vegetable dicer stored clean on storage rack in the kitchen area not properly cleaned and sanitized. Observed a build-up of food residue and debris from previous days use on the blades. |
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Priority (P) |
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| 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 |
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Two pans of raw shrimp stored in the retail fresh seafood case internally checked with a TDA probe thermometer were observed to be between 47*F and 49*F. Out of the required safe temperature zone of 41*F or below.
Food containers of raw Cod and raw Shrimp stored at the breading station internally checked with a TDA probe thermometer were observed to be between 52*F and 61*F. Out of the required safe temperature zone of 41*F or below. |
Management discarded product during inspection. |
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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1. Six pans of Rice Pilaf stored in the walk-in cooler were observed to have a preparation date of 7/9/24 and a discard date of 7/18/24 which is past the 6 days beyond the date of creation. Date Marking requirements are as follows; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
2. Multiple food containers of in house made sauces and Queso were observed to not be date marked.
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Management corrected dates of rice during inspection and voluntarily discarded in house made sauces and Queso during inspection. |
Priority (P) |
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| 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... |
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Facility is offering for sale a retail cut Calamari steaks, facility did not have a common name of fish, or the name of facility and address on each repackage piece of cut Calamari steaks. Facility is offering for sale in house made Queso that did not have a Food Label with (common name, ingredient list, allergens, quantity, name & address of manufacturer. |
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Priority Foundation (PF) |
1 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed in use utensils stored uncovered and unprotected at hot holding in the kitchen area. Observed in use utensils stored inside food containers at hot holding area in the kitchen and in two gray tubs with food on rack in the walk-in cooler. In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Core (C) |
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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 food containers stored on wire rack in the kitchen area to be wet stacked. |
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Core (C) |
0 |