| 13 Food separated and protected |
in |
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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 |
Pans of raw beef were observed stored directly above ready to eat salsa in upright kitchen cooler at time of inspection. |
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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 |
Pans of loosely wrapped raw chicken were observed stored directly above raw beef in fresh meat display case at time of inspection. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Vegetable and beef stew was observed sitting in stock pots on countertop at time of inspection. Food product is not at required safe holding temperature, internal temperature of product was checked at 126.3 degrees F with TDA probe thermometer at time of inspection. Product must be maintained at 135 degrees F or higher. |
Management voluntarily discarded product during inspection. |
Priority (P) |
2 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Pans of cooked pork and cooked chicken, cheese, and bean mixtures were observed sitting out on countertops at time of inspection. Product is out of safe holding temperature range, internal temperatures checked with TDA probe food thermometer ranging from 53.1 degrees F to 54.0 degrees F---All prepared foods stored inside upright refrigerator located in hallway to kitchen are out of safe holding temperature range at time of inspection. Various prepared foods items including cooked rice, cooked shredded chicken, fried bone-in chicken, cooked fajita beef, and salsas were checked with TDA probe food thermometer with internal temperatures ranging from 50.1 degrees F to 52.3 degrees F at time of inspection. Foods must be maintained at 41 degrees F or below. |
Management voluntarily discarded all out of temperature foods during inspection. Approximately $1,000 worth of product was discarded during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 |
Bulk containers of store prepared salsas in cooler at server's station are date marked with preparation date of 01/08/2025 and a use/discard date of 01/20/2025 at time of inspection. Prepared products must be date marked with a maximum of 7 days counting the date of preparation as Day 1. |
Management corrected use/discard date marking on prepared products during inspection to reflect 6 days beyond the date of preparation. Products with 01/08/2025 preparation date were date marked with a 01/14/2025 use/discard date during inspection. |
Priority (P) |
2 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
A bag of frozen raw chicken was observed sitting on countertop to thaw during inspection and bags of previously cooked and frozen refried beans were observed sitting on top of freezer to thaw during inspection. |
Product was observed to still be in a frozen state and was relocated to refrigeration during inspection. |
Core (C) |
1 |
| 34 Food Properly labeled |
in |
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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 |
Repackaged Mexican style soft and hard cheeses in consumer self-service cooler and repackaged bakery items on retail sales display do not have ingredient labeling provided at time of inspection. |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Evidence of pest activity observed during inspection. Live cockroaches were observed on floor in kitchen area underneath ware wash sink and underneath equipment in kitchen area at time of inspection. |
|
Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Sanitizer test strips for chlorine sanitizer were not available at time of inspection. |
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Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
No covered waste receptacle provided in women's restroom at time of inspection. |
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Core (C) |
0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Doors to men's and women's restrooms are not self-closing. |
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Core (C) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Grease and old food debris buildup on floor in kitchen area underneath ware wash sink and underneath equipment at time of inspection. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Bags of garbage were observed on ground in enclosure area around dumpster at time of inspection. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Lights above ware wash sink and fresh meat service area are not shielded or shatter resistant. |
|
Core (C) |
0 |