| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
Observed no person in charge at time of inspection. Kitchen employee was ablet to call Mrs. Charmaine to come back to store. Employees did not have basic food safety knowledge. |
PIC Charmaine was able to come back to store. |
Priority Foundation (PF) |
0 |
| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed kitchen employee drink from cup in chicken frying area. |
|
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed no paper towels or hand drying device at hand sink in Laredo Taco area. When asked employee stated they do not have paper towels for that sink. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed food slicer stored clean under table to have organic food debris build up on blades.
* Observed pans stored on clean rack in ware washing area to have sticker residue build up. |
|
Priority Foundation (PF) |
0 |
| 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 |
out |
Observed triple sink and red bucket to have 0 PPM level when tested with firms test strips. |
PIC emptied triple sink and bucket and refilled and retested. Both had proper PPM level once retested. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 |
Observed multiple items in Laredo Taco area to not have required internal temperature for hot holding. All 9 items in steam table had the same time on stickers, which was time inspector started inspection. Items checked were chicken fajita mix at 132, Roasted half chicken at 124, black beans at 119, Rice at 126, Barbacoa at 125 an Barbacoa sauce at 126. All temperatures were taken with inspector probe thermometer.
* Observed chicken wings in hotbox in kitchen to have internal temperatures of 122-133 when taken with inspector probe thermometer. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
|
|
0 |
| 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. |
out |
Observed doors open on dumpster with garbage present. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed employee cup stored on top of lowboy in store side of cash register area. Retail food is stored in lowboy
*Observed employee speaker on top of single service items in Laredo Taco Area. |
|
Core (C) |
2 |