| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC is not able to speak Hot/Cold holding temperatures, date marking, proper reheating, and cleaning frequency requirements for equipment put into service. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Observed that the PIC had several food safety violations that were out of control during today's inspection. |
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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)2 Handwashing sinks, properly supplied with soap |
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Observed that the men's and women's restroom hand sink was not properly supplied with liquid soap. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed that the men's and women's restroom hand sinks were not adequately supplied with hand towels or a 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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Observed raw beef and pork stored directly over RTE salsa inside the meat 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)(a) Food contact surfaces shall be visually clean. |
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Observed dark encrusted buildup on band saw, grinder, and deli slicer inside the meat department. Food residue is set up on blade guides of the band saw, grinding blades, and onto blade of deli slicer. |
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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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Observed no slicer cleaning guide or tracking on in use band saw to show when it was put into service and when its needs to be cleaned to ensure that cleaning is performed every 4 hours. |
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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 all cooked meats inside the firm's steam table and all chicharrónes with meat to be outside the temperature safe zone for Hot Holding. Temperatures ranging from 123F to 125F using probe thermometer. |
All items held below 135 degrees F were voluntarily discarded. |
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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Observed opened ham and turkey chubs stored inside the meat display cooler to missing times when they were open. Observed sliced ham stored in loose packaging to have no date marking of when it was processed.
**Observed ceviche with cooked seafood made in house and stored inside the meat display cooler to be missing date of when it was processed.
**Observed half processed tomatoes stored uncovered inside the walk-in cooler. |
All foods were voluntarily discarded by PIC during 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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Observed damaged thermometers inside the Walk-in Cooler and meat display cooler. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no thermometers available inside retail hot boxes on display counter. |
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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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Observed no food labeling on lard made in firm, shelled peanuts packaged in house, and bagged ice made at firm. |
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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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Observed multiple containers of raw meat in walk in cooler stored uncovered and underneath bucket capturing condensate drainage. Observed uncovered chorizo sausages stored underneath condensate drainage that was draining inside the container of sausage. |
Sausages in contact with condensate drainage were voluntarily discarded. |
Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed multiple wrapped containers of raw meats stored in contact with condensate drainage on outside of wrapping in meat display case. Observed multiple packages of frozen meat in walk in freezer with ice buildup on the packages. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed firm's only available test kit for their sanitizer (chlorine) was expired 2 months prior to inspection. |
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Priority Foundation (PF) |
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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 condensate drainage inside the walk-in cooler draining into a pan. Observed display cooler condensate not draining properly and dripping onto raw product stored in meat display cooler.
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Priority (P) |
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