| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Designated Person in charge was unable to demonstrate knowledge of cook temperatures, cold holding temperatures, and three compartment sink set up. |
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Priority Foundation (PF) |
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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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Employee was observed to not wash their hands after handling raw animal proteins. Employee was observed to be not remove single use gloves after handling raw animal proteins and moving on to handle ready to eat foods or food utensils. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Hand sink at three compartment sink was did not have soap available for use. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand sink a three compartment sink or food service area was observed to not have paper towels conveniently located for use. |
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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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Raw chicken and beef were observed to be stored above ready to eat salsas and produce at the makeshift unit. Raw chicken was observed to be stored over ready to eat produce, salsa and juice at the standing cold holding unit at the back food preparation area. Flat of raw shell eggs were observed to be stored over produce in the walk in cold holding unit. |
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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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Refied bean and mexican style rice was observed to have a preparation date of 22 June 2023. Internal temperature of both foods ranged from 50 to 52 degree F. |
Person in charge voluntary discarded these foods in the trash during the 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, ... |
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Chicken in chocolate sauce located at the walk in cold holding unit did not have a preparation or discard date. |
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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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Deli meat at makeshift had a preparation date of 18 June 2023 and discard date of 24 June 2023. Cooked vegetables and peppers had a preparation date of 18 June 2023 and discard date of 24 June 2023. Beef and orange had a preparation date of 12 June 2023 and discard date of 18 June 2023. Chicken in red sauce located in the walk in cold holding unit had a preparation date of 19 May 2023 and discard date of 24 May 2023. |
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Priority (P) |
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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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Walk in cold holding unit had a ambient temperature of 56.2 degree F during the inspection. |
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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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Raw meats were observed to be thawed in large pot without cold holding running water. Raw meats in the sanitizing were observed to be thawed sink basin without cold holding running water. |
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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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Facility is packing shelf stable beans and vegetables for retail sales. No food label present, which identifies common name ingredients, quantity and name and address of the facility. |
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Priority Foundation (PF) |
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| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Foods both raw and ready to eat were observed to be stored in bottom part of the makeshift unit and the standing cold holding unit uncovered and unprotected. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee with facial hair was observed to be preparing foods without beard restraints. |
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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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Several wet wiping cloths were observed to be stored directly on the Sanitized dish drain board during the inspection. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Several plastic containers on the metal racks were observed to be wet stacked. |
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Core (C) |
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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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Cutting board was observed to stored at the hand washing sink near the three-compartment sink, behind the sink facets. Plates were observed to be stored not inverted in the food service preparation area. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
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Employee was observed to place a pair of single use gloves on and remove single use gloves. This pair of single use gloves were placed on food preparation counter. Employee went to grab a utensils then came back to the food preparation station put back on the single use gloves and conducted food preparation. |
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Priority (P) |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Employee was observed to wash their hands with single use gloves on during the inspection. |
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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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Several containers in the clean ready to use area was observed have excessive amount cracks |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
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Facility has 32 seats, and only one customer rest room. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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The walk in cold holding unit entry/exit door was observed to have exposed installation. |
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Core (C) |
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