| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC was knowledgeable about food safety practices; however, due to the number of violations, especially priority violations, PIC has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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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 no time keeping system for tracking cleaning frequency of meat cutting equipment in use. PIC was unsure of when meat cutting equipment was last cleaned. All equipment was at ambient temperature |
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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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Observed multiple food items (tacos, taquitos, pork belly, and fried pork skins with meat) stored below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all items held below 135 degrees F. |
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 cut produce and shrimp salads held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all items that were held above 41 degrees F that had been prepared more than 4 hours prior to inspection. Lettuce and cucumber were prepared less than 2 hours prior, and PIC voluntarily moved those items to a walk in cooler to bring the temperature below 41 degrees F. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed 2 spray bottles in bakery section without identifying information. |
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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 multiple containers of frostings in bakery area stored directly on the floor. Observed additional frosting and filling stored directly on the floor of second walk in cooler. Observed unpackaged baked goods cooling on sheet pans in bakery section, stored without a cover or pan on top of rack |
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Core (C) |
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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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Observed employee in meat prep area cutting meat without a hair restraint |
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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 hand wash sink in restaurant prep area leaking into a bucket. |
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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 excessive trash piled outside of dumpster. Observed side door to dumpster open, exposing trash inside. |
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Core (C) |
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