| 04,05 Hygiene |
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| 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 |
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Observed a cup of coffee and a bottle of water stored on a food prep table in the kitchen at time of inspection. |
PIC removed at time of inspection. |
Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee go out to car with gloves on then return to kitchen and kept gloves on and handled food without removing gloves and washing hands prior to doing so. |
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Priority (P) |
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| 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 raw meat in bags stored in hand sink in waitress area. Observed a bag and a apron stored in hand sink in kitchen by 3 compartment sink at time of inspection. Hand sinks are for hand washing only. |
PIC removed apron, bag and raw meat at time of inspection. |
Priority Foundation (PF) |
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| 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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Observed deli slicer in meat area in retail area with dried cheese on the blade from previous day's use, not properly cleaned and sanitized. Observed dried raw meat on blades of stir fry cutter in retail meat area from previous day's use, not properly cleaned and sanitized. These pieces of food contact equipment are located in non-refrigerated area. |
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Priority (P) |
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| 19,20 safe temperature holding |
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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 the following internal temperatures in the stand-up cooler in the kitchen at time of inspection: cooked shrimp 55 F, Block of cheese 54 F, Egg whites 55 F, Cooked rice 57 F, Refried Beans 58 F, Hot sauce 57 F, Green sauce 56 F, Menudo 58 F, Mayonnaise 55 F, Ranch Dressing 57 F, Cooked chicken drums and thighs 57 F, and Pork 56 F, Observed salsa in retail cooler in servers area with an internal temperature of 55 F. Observed the following with internal temperatures stored in hand sink in the server's area: raw chicken 58 F and bag of pork 57 F. All cold foods must be held at 41 F degrees and below. Observed raw meat on food prep table with an internal temperature of 60 F degrees. Observed a package of fresco cheese on a food prep table with an internal temperature of 60 F degrees. |
PIC discarded all food out of temperature at time of inspection. |
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, ... |
out |
Observed sliced ham in the retail meat cooler with no date mark at time of inspection. |
PIC dated at time of inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed the following dates in the stand-up cooler in the kitchen: cooked chicken and thighs 01/16 and soup 01/16, which should have been discarded on 01/22 and today is 01/23. |
PIC discarded at time of inspection. |
Priority (P) |
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| 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed bleach and pine sol stored on a food contact table where utensils are being stored and food is prepared. |
PIC removed at time of inspection. |
Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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The main stand-up cooler in the kitchen was reading between 57 F and 60 F with thermo gun and everything in the cooler was above 41 F degrees. They do have a retail cooler they can use, but the main reach in cooler is down. |
PIC stated she would get a new cooler within the next few days. |
Priority Foundation (PF) |
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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 raw meat ( a bag of chicken fillets, a bag of pork, and a large pack of beef) thawing in hand sink in servers' area at time of inspection. Meat should be thawed under refrigeration or under running cold water. |
PIC discarded the chicken and pork due to it was out of temperature. The beef was 41 F degrees and was removed and placed in the cooler at time of inspection. |
Core (C) |
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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 cheese re-packed in the retail meat case with no label on the package at time of inspection. |
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Priority Foundation (PF) |
2 |
| 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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed bagged raw meat in Ziplock bags the chest freezer and some of the bags was opened exposed to the ice in the freezer. |
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Core (C) |
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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 beans, spices and pasta in back stock room stored on floor at time of inspection. |
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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 chemical test strips with an expiration date of 08/15/2023 at time of inspection. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)6(ii) Warewashing sinks used to wash cloths, produce, or thaw food must be washed, rinsed, & sanitized before and after. |
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Observed wash sink set up with a sink of dirty dishes in it and the rinse sink had water in it, however the sanitizer sink was dirty with raw meat pieces in it. Sinks were not cleaned properly before setting up. |
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Core (C) |
0 |