| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed 2 partially consumed coffee cups on prep table in food prep area with food being prepped. |
PIC moved coffee cups to break area. |
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed hand sink in ware washing and food prep area (shared sink) to be blocked with empty spray bottles. |
PIC moved spray bottles from sink |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed no hand washing sign at hand sink in ware washing/ food prep area. |
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Core (C) |
0 |
| 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 pink organic matter on ice guard. |
PIC had employee clean and sanitizer ice guard. |
Priority Foundation (PF) |
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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 |
out |
Observed empanadas with chicken and beef to have an internal temperature of 98-100 degrees F when checked with inspector probe thermometer. Items were sitting in basket of fryer. |
PIC voluntarily discarded during inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
Observed creole sauce with an internal temperature of 50-53 degrees F when taken with inspector probe thermometer. |
PIC voluntarily discarded during inspection. |
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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, ... |
out |
Observed multiple in house made items with no date marking. Items included soups, salsa verde, pork belly. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed spray bottle by drink machines not to have identifying label. PIC stated bottle was a vinegar/water solution. |
PIC labeled bottle. |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed hand sanitizer to be stored above single serve items in cabinets at drink station. |
PIC moved hand sanitizer. |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed sanitizer solution to have a PPM of over 200 in triple sink when checked with firms test strips. Firm is using bleach as a sanitizer. |
PIC added more water to sink, rechecked and solution was still over 200 PPM. PIC drained most of solution out of triple sink, added more water and retested. PPM was still over 200. PIC repeated steps of draining most of solution out of triple sink, added more water and solution was 100 PPM |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed hotdogs, shredded chicken to be frozen sitting out at room temperature at prep table. Inspector felt products and products were still frozen. Inspector discussed with PIC about proper thawing methods. |
PIC moved items into hotel pans and placed in prep sink under cold, running water. |
Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed several dead roaches on shelf above kitchen make unit. PIC stated pest control company had "bombed" area and PIC was planning on remodeling kitchen area and would remove roaches at that point. |
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Core (C) |
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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 2 items (raw beef and cooked shredded chicken) to be black plastic non food grade 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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Observed several food items not covered and protected in contamination. Item locations were in make unit in kitchen, 2 door reach in freezer and walk in cooler. |
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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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Observed several wet wiping clothes to be stored on prep tables and not in storage containers. |
PIC moved wiping clothes to storage containers. |
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. |
out |
Observed bowls without handles stored in rice on steam table and in sugar bins in storage area. |
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Core (C) |
1 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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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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Observed cleaned utensils not to be stored inverted under prep table. |
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Core (C) |
1 |
| 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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Observed light to be missing shatter-resistant in hood system on hot line. |
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Core (C) |
2 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Observed no working light in walk in freezer. |
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Core (C) |
1 |