| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of priority and priority foundation violations, PIC has not demonstrated adequate managerial control for food safety |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Observed raw oysters for sale in seafood display case without a shell stock tag. Employee stated they regularly sell shell stock without keeping the tags for the required 90 days or recording the date of last sale. No tags were available to view in the firm |
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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 chorizo stored above fully cooked hot dogs in retail meat cooler. Observed raw shell eggs stored above frostings/fillings in bakery upright 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 food residue on knife stored clean in kitchen prep area. Observed brown food residue in ice cream machine stored clean in ice cream area |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed concentration of sanitizer solution in 3 compartment sinks in kitchen area to be too low per manufacturer's instructions |
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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 items in taco bar hot case (shrimp, chicken wings) held below 135 degrees F when temperature was taken with inspector's probe thermometer |
Items in hot case had been prepared less than 3 hours prior to inspection. PIC voluntarily turned up temperature of hot case to bring food temperature above 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 cooked ground pork skin with meat, salsas and salad dressings labeled keep refrigerated held above 41 degrees F when temperature was taken with inspector's probe thermometer. Observed margarine labeled keep refrigerated stored at room temperature and held above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all products held above 41 degrees F. |
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 no labeling on products packaged on site (ice, tortillas, produce). Observed no ingredient information available for self service bakery case. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Observed no covered trashcan available in women's restroom. |
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Core (C) |
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