| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
The person in charge was not able to demonstrate knowledge on basis and relevant food safety questions. Person in charge was not able to demonstrate how to correctly set up three compartment sink, internal temperature for cold holding foods, cleaning frequency of meat slicer and ban saw, and correct stacking order of meats. |
|
Priority Foundation (PF) |
0 |
| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Two employees personal drink were observed to be stored over the makeshift unit and over food preparation table in the food service area. |
Person in charge voluntary discarded employees personal drink in the trash during the inspection. |
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Several employee were observed to drink from personal drinks and with single use gloves on. Employees did not wash their hands after handling personal drinks, Employee was observed to be handle trash can with single use gloves and did not wash their hands after handling trash can in the food service preparation area. |
|
Priority (P) |
0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Employee was observed to clean their hands and fore arms in three compartment sink in the food preparation area. |
|
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Raw chicken feet were observed to be stored over frozen juices in standing freezer at the food service. Raw shell eggs were observed to be stored over a open container chopped lettuce. |
|
Priority (P) |
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Raw beef was observed to be stored over raw fish in the food service walk in cold holding unit. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Meat tenderizor blades were observed to be have exccessive amount of dried food residues and build up. The ban saw was observed ot have excessive amount of dried food residues and build up |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Meat tenderizer blades were observed to have excessive amount of dried food residues and build up. The ban saw was observed to have excessive amount of dried food residues and build up. |
|
Priority (P) |
1 |
| 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 |
out |
Employee was observed to not sanitize dishes in sanitizer for a minimum of 30 seconds. Employee was observed to rinse dishes in middle sink basin and then place dish on another dish in the clean ready to use area. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 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 |
Raw chicken in food service area was observed to have internal temperature of 55-57 degrees F. Raw fish at the food preparation table was observed to have internal temperature of 66 -70 degrees F. |
Person in charge voluntary discard the food reference in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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 |
Cooked vegetables in the meat display case did not have a open/preparation or discard date. Chopped onions, in the drink cold holding unit, did not have an open/preparation or discard date. |
|
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Two toxic chemicals bottles were observed to be stored on the splash guard of the hand sink at the food service area. |
|
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No temperature measure devices were not observed in the food service makeshift unit. No temperature measuring devices were observed in the Temperature control for safety cheese retail display unit. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 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 |
Several package food items such as cooked vegetables, beans, corn, cheeses did not identify the food by common name, ingredients list, allergens, and quantity. Several cheeses were observed to no have common name, ingredients list, allergens, quantity, name and address of manufacture. |
|
Priority Foundation (PF) |
4 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Evidence of roaches were observed around the sink drains and three compartment sink in the meat department. |
|
Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Several foods in standing cold holding unit, standing freezer were observed to be uncovered and unprotected. These foods include raw meats, and salsa. Cilantro and limes in standing cold holding were observed to be stacked with non-food contact surface of the bottom bowl in direct contact with the food. |
|
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
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 |
Employee washing dishes was observed to have bracelet on while washing dishes. |
|
Core (C) |
0 |
| 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. |
out |
Employee preparing raw foods, then preparing ready to eat foods, employee had facial hair with no beard restraint, and did not have a hair restraint. Employee washing dishes did not have a hair restraint. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
Observed ice scoop being stored uncovered and unprotected on food service shelf. Observed scoop for soup cooking being stored on the splash guard of the food service hand washing sink. |
|
Core (C) |
1 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Employee was observed place a wet container onto other clean ready to use containers under the food preparation table. |
|
Core (C) |
1 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several clean dishes, metal containers and strainers were observed to be stored above the three-compartment sink, were raw foods were observed to be washed and prepared. Facility did not have a designated area for air drying clean dishes. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Makeshift cutting board and several small white and red cutting were observed to be heavy scored. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Shelving in walk in cold holding units, shelves in the meat department preparation area were observed to have excessive amount of dust and dried food residues. Bottom of the utensils and equipment storage containers on the clean ready to use metal shelving unit at the food service area were observed to have excessive amount of buildup and dried food resides. |
|
Core (C) |
2 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
out |
Drainpipe from the meat department three compartment sink was observed to be completely submerged in the floor drain. with no air gap. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Outside of premises were observed to have excessive amount of trash and litter. Excessive amount of boxes were observed to be piled up outside the back outside walk in cold holding unit and excessive amount of produce storage crates were observed to be stored outside on the back side of the building. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 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 |
Employee's personal bags were observed to be stored on the same shelves as single use food containers, ingredients, and utensils. Cell phone charger observed touching clean ready to use dishes on equipment and utensils storage rack. |
|
Core (C) |
0 |