| 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 chicken, then handle utensils and ready to eat tortillas without changing gloves and washing hands. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed visible signs of spoilage and mold growth in the retail reach in Produce case. |
Management pulled product during inspection. |
Priority (P) |
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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 chicken and Raw Beef stored over ready to eat guacamole in the 2-door storage cooler in the food service kitchen area. |
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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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Observed Raw Chicken stored over Raw Beef in the 2-door storage cooler in the food service kitchen area. Observed Raw chicken stored on top of Raw beef and Raw pork in the outside back walk in cooler. |
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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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Observed food residue and debris from previous days use on the backside of the blade of the small slicer in the Meat dept. Observed food residue and debris on the clips and the guide bar parts of the Band Saw stored clean and sanitized on the drain board side of the 3-bay sink in the Meat dept. |
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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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Mexican Rice stored in the 2-door storage cooler in the food service area, 4 hours into the cooling process was observed to be 110*F. Carne Asada stored in the front walk-in cooler cooling from previous day was observed to be 98*F; never reached the required temperature of 70*F within 2 hours and 41*F within another 4 hours. Product was checked with a TDA probe thermometer. |
Management discarded product during 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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Mexican Stew and Hot red Salsa were observed to be between 117*F and 126*F. Out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
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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Salsa Verde and Carne Asada were observed to be between 50*F and 60*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
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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Turkey Ham and Pork Head Cheese Deli meats were observed to be date marked with an 8-day date mark which is beyond the 7-day date marking period. Date Marking requirements; 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.
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Management corrected the dates during the 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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Observed in store made frozen mango icees that did not have the required food label. Food Label requirements (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to consumer request or made on site. |
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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)(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... |
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Observed food containers of asst. foods stored in the 2-door storage cooler, front walk-in cooler, back walk-in cooler, and meat dept chest freezer to be uncovered and unprotected. Foods consisted of Raw Chicken, Mexican Rice, Cooked Carne Asada, Raw Beef Toung, cooked Chorizo, fully cooked Shrimp, Raw Beef Shanks and cooked Pork. |
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Core (C) |
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| 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 small clear plastic food bowls used as serving utensils stored inside food containers with food. Observed Ice scoop stored uncovered and unprotected on top of the ice machine in the back storeroom. |
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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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Clear plastic food containers and metal pans in the back storage area were observed to be wet stacked. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Observed the outside dumpster to be open and accessible to pests. |
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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)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Observed unshielded light bulbs in the Produce retail case and in the back walk-in cooler. |
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Core (C) |
0 |