| 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 |
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Several employees personal drinks were observed being stored on the shelf above the hot holding station while foods open foods were present. Several employees personal drinks were observe to be stored in the standing cold holding at the servers preparation area, among containers of open sauce. |
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Priority (P) |
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| 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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Several times, several employee's would handled the rolling trash can and then remove single use glove and place a new pair of single use gloves. Employee's were observed to not wash their hands after handling rolling trash can before returning to food preparation and food handling. Employee was observed to fix pipe for the hand washing sink at the meat department with single use gloves, employee then removed single use gloves and place a new pair of single use gloves on. Employee did not wash their hands after handling wastewater pipe of the hand sink. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed to handle ready to eat cooked tortillas with bare hands and after removal from flat top grill. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the hand washing sink next to the meat department three compartment sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or drying devices were available for use at the hand washing sink next to the meat department three compartment sink. |
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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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Raw shrimp was observed over ready to eat foods, sauces, salsa, chopped vegetables, in the standing food service cold holding unit, near flat top grills. Leafy greens on the top shelf of the makeshift unit were observed to be touching raw chorizo (pork). |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw chicken was observed to be stored over raw beef in makeshift |
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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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Meat slicer, at ambient temperature storage and preparation was observed ot have excessive amount of dried food residues and build up on the front and back side of the blade, on the under and lower lip, and on the push plate. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Rice made on 8 September 2024 had an internal temperature of 56 degrees F. |
Employee voluntary discarded the food referenced in the violation in the trash during the inspection. |
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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Rice being stored in black grocery bag on the hot holding station was observed to have internal temperature of 107 degrees F. |
Employee voluntary discarded the food referenced in the violation in the trash during the inspection. |
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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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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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Facility had no date marking system in place. No Temperature control for safety foods such as deli meats, cooked meats, or salsa had a open/preparation or a discard date. |
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Priority (P) |
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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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White container of salsa in standing cold holding near flat top grill was not covered and protected. Raw chicken and chorizo in top of makeshift food service cold holding unit were observed to be stored uncovered and unprotected. Chips in metal containers were observed to be stored uncovered and unprotected under food preparation tables. Sauces in the standing cold holding unit at server preparation were observed to be stored uncovered and unprotected. Frozen fish in chest freezer in back storage was observed to be stored uncovered and unprotected. A metal pot of cooked peppers was observed to be stored directly on the floor under the hand washing sink at the food service area. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee's cooking, handling and preparing foods in the food preparation area did not have hair restraints. |
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Core (C) |
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| 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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Cutting board at the makeshift unit was observed to be heavy scored and black. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Bottom of the preparation table at the food service drink station was observed to have excessive amount of rust. Metal knife holders at the food service preparation table was observed to be in poor repair and uncleanable at the top. |
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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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Water from the hand washing sink in the meat department was observed to be draining and leaking onto the floor. |
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Priority (P) |
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| 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)(a) Maintained in good repair |
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Several places along the back wall of the meat department were observed to have holes. The door and the grease trap lid were observed to have holes and in poor repair. Wall at the food service preparation area was observed to be poor repair with peeling paint. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hoods at the food preparation/flat top grill were observed to have excessive amount of build and black grease. |
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Core (C) |
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