| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand washing sink at the bar area was observed to not have accessible paper towels or drying device. |
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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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Mexican style cheeses were observed to be stored under raw animal proteins in the meat display case. The standing foods serve cold holding units raw meats were observed to be stored above ready to eat produce and salsa. |
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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)(a) Food contact surfaces shall be visually clean. |
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Several knifes being stored over the back chest freezer were observed to have dried food residues. These knifes were being stored in the clean ready to use area. |
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Priority Foundation (PF) |
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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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The push plate to the slicer in the meat processing area was observed to have excessive amount of dried food residues. The small meat grinder at the meat processing preparation table have an excessive amount of dried foods and dried meat build on the inside of the auger. |
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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(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Large metal container of refined beans in the food service standing cold holding unit were observed to be have an internal temperature of 52 degree F, |
Person in charge voluntary discarded the large metal container of refined beans in the trash during the 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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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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In house salsa had preparation date of 21 June, 20 June and 12 June 2023. These red, yellow and green salsas are prepared in house. |
Person in charge voluntary discarded the salsa referenced in the violations at the time of inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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All food probe thermometers were observed to more than two degrees (44, 46, 20 and 0 degrees F) at verification. TDA food probe thermometer was observed to be at 32 degrees at verification. |
Person in charge adjusted all food probe thermometer to 32 degrees F at the time of inspection. |
Priority Foundation (PF) |
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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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Facility is re-packaging Mexican style cheeses for retail sales in the meat/chesses display case. These cheeses did not have any information on the package and had no identifying information. Discussed with Person charge the requirements of repackaging commercially prepared foods being offered for sale at retail. Information should include common name, ingredient list, allergens, quantity, name & address of manufacturer. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Cooked Mexican style rice was observed to be stored and reheated in regular grocery bags. Several meats in the back standing freezer and chest freezers were observed to be stored in garage bags. |
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Priority (P) |
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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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Several large bags of beans, carrots, package flours were observed to be stored directly on the floor throughout the facility |
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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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Employee with facial hair was observed to be preparing foods and handing foods without beard restraint. Employees were observed to not being wearing hair restraints. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wet wiping cloths were observed to be stored on dirty side of three compartment sink basin drain boards and several wet wiping cloths were observed to be stored in the basin of the hand washing sink across from the customer restrooms. |
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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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In use ice scoop at the bar area was observed to be stored uncovered and unprotected. |
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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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Several of the dishes on the storage rack in the back storage and preparation area were observed to be wet stacked. |
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Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Food probe thermometers were observed to be stored on the splash guard at the foods service hand washing sink. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single use containers in the foods service preparation area were observed to be stored not inverted. |
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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 boards used for cutting mexican style cheese for repacking for retail sales were observed to be heavy scored with deep black scores. |
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Priority (P) |
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