| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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Person in charge was not aware of when to restrict and exclude employee who have symptoms or diagnosed with a foodborne illness. TDA Fact sheet was provide to facility via email. |
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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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Employees were observed several times, during the inspection, while in the food service area to handle raw animal proteins with single use gloves on and did not wash their hands after removing single use gloves. Several employees were observed, multiple times, to bus dirty dishes from the customer seating/food dining area and did not wash their hands after placing dishes in the wash area. |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed to handle individual tortillas for placement on flat top grill for heating. Surface temperature of the tortillas after being removed from flat top grill was 157.6-degree F. |
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Priority (P) |
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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 animal proteins were observed to be stored above ready to eat foods, tortillas, chopped lettuce in standing cold holding unit of the food service, the walk in cold holding unit with meat and ready eat foods walk in cold holding unit and the back walk in cold holding unit. |
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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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Ready to eat foods in both the standing cold holding unit including refried beans, cooked meats, in house made salsas, queso, lettuce and chopped vegetables did not have a date mark. No date marking system was observed in all areas of the food service, and storage areas. |
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| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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The food service menu's consumer advisory has the reminder statement but doesn't have the disclosure ( indicating which foods can be served undercooked). TDA Fact Sheet on Consumer Advisory was provided via email to the establishment. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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None of the cold holding units throughout the facility were observed to temperature monitoring devices in any of the cold holding units. |
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Priority Foundation (PF) |
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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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Shelf stables foods such as snacks and beans were observed to not be property labeled with required information such as common name, ingredient list, allergens, quantity, name & address of manufacturer. |
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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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Several ready to eat and raw animal foods throughout the cold holding units: standing cold holding, walk in cold holding unit and back walk in cold holding unit were observed to be stored uncovered and unprotected in these units. |
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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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Several employees were observed to not have hair restraints and males with facial hair were observed to not have beard restraints. |
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Core (C) |
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| 42,43 Single service & gloves |
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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 have single use pair of gloves on and was observed multiple times to place a second pair of single use gloves over the first while engaging in food preparation. Employee was observed to remove top layer of single use gloves but did not remove bottom layer of single use gloves while changing tasks and working between ready to eat and raw. No hand washing was performed in between. |
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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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Cutting boards in the food service area at the makeshift unit and preparation were observed to be heavy scored. |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Several of the metal shelves in the meat/ready to eat walk in cold holding unit were observed to have an excessive amount of rust. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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The metal rack in the back walk in cold holding unit was observed to have excessive amount of dried food residues and build on the shelves. |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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The hand washing sink, self-enclosed unit, was observed to no have hot water available. The hand washing sink is not hard plumbed. |
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Priority Foundation (PF) |
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