| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Food service employees were observed to wash hands at three compartment sink on three occasions during inspection. Hands are to be washed at hand washing sinks only. |
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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 a tray of loosely wrapped raw marinated beef stored directly above sliced vegetables and tortillas in upright kitchen cooler at time of inspection. |
Management relocated storage of raw product to bottom of cooler during inspection. |
Priority (P) |
1 |
| 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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Mixer used for mixing fresh sausage sitting in ambient environment was observed to not be properly cleaned and sanitized at time of inspection, dried food residues observed on surfaces of equipment at time of inspection. Mixing equipment has not been in use this date, has not been properly cleaned and sanitized since last day's use. |
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Priority (P) |
0 |
| 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 trays of sliced deli ham, previously cooked beef strips, and previously cooked beef tongue stored in kitchen cooler to not be date marked at time of inspection---Opened chubs of deli ham and souse lunch meat in retail meat display were observed to not be date marked at time of inspection. |
Management voluntarily discarded products during inspection. |
Priority (P) |
3 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Two bulk containers of store made salsas stored in walk-in cooler were observed to be past maximum 7-day use/discard dates at time of inspection. Bulk containers of salsas were observed to have preparation dates of 12/7/2024 and 12/10/2024 at time of inspection on 12/19/2024. |
Management voluntarily discarded products during inspection. |
Priority (P) |
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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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Wooden cutting board with open seams was observed for cutting of produce in kitchen area, yellow cutting board in meat prep area is heavily scored, cutting boards are not easily cleanable. |
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Priority (P) |
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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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Dumpster was observed to be missing one lid at time of inspection. |
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Core (C) |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Exterior premises not properly maintained, numerous empty containers, buckets, and crates observed stored against rear exterior of building, grease spillage on ground behind building. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Section of lights above front kitchen prep area and ice maker are not shielded or shatter resistant at time of inspection. |
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Core (C) |
0 |