| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC and employee state that the firm cleans the meat cutting equipment by sanitizing and then using soap. Observed PIC state that hot holding temperature should be 120 degrees F when minimum is 135 degrees F. |
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Priority Foundation (PF) |
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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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| 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 shell eggs, raw fish, and raw meat stored above produce items in prep cooler. Observed raw chorizo sausage stored above whole cuts of beef in walk in cooler. |
PIC voluntarily moved all raw protein items away from ready to eat items and moved the chorizo below the whole cuts of beef. |
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 pink and brown organic buildup on inside of ice machine. |
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Priority Foundation (PF) |
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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 soup and menudo on steam table and fried pork skins with meat that were held below 135 degrees F when temperature was taken with inspector's probe thermometer |
Items on steam table were prepared less than 2 hours prior to inspection, so employee voluntarily reheated items to be above minimum hold temperature. PIC voluntarily discarded fried pork skins 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 multiple containers of cut produce and prepared foods held above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily moved food items to walk in freezer to bring temperature below 41 degrees F. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed probe thermometers used for reading temperature of cooler were reading 25 degrees F inside of ice water. Ice water should read 32 degrees F. |
PIC voluntarily calibrated thermometer to read 32 degrees F in ice water. |
Priority Foundation (PF) |
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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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Observed multiple packaged bulk seeds, beans, spices, and produce packaged on site missing store address. |
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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 frozen cuts of beef stored in chest freezer, completely uncovered and exposed to ice on the freezer walls. |
PIC voluntarily discarded all uncovered meat. |
Priority (P) |
4 |
| 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 a handle-less bowl stored inside of bulk chorizo and used as a scoop. Since utensil does not have handle, it could not be stored handle up. |
PIC voluntarily removed bowl from bulk chorizo. |
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 multiple stacks of food portion pans stored wet nested. |
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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 condensate drainage pooling inside of prep cooler and touching the pans of prepared food. |
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Priority (P) |
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