| 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 basin of kitchen hand sink blocked by utensils and cleaning materials |
PIC removed items from basin of hand sink |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Handwashing sink in kitchen observed not properly supplied with handwashing soap. |
PIC provided liquid soap for hand washing for sink |
Priority Foundation (PF) |
1 |
| 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 raw chicken in walk in cooler being stored on shelf above precooked barbacoa |
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Priority (P) |
2 |
| 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 yellow organic matter soiling blade of kitchen slicer stated to have been cleaned last night and not used |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed slicer/bandsaw cleaning log not filled out since November |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed concentration of sanitizer solution in towel bucket to be 0ppm |
PIC added bleach to bucket and retested; new result 100ppm, within parameters for chlorine |
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 missing date marking labels on prepared/marinating items in walk in coolers and retail cooler (taco mix and salsas). |
PIC instructed staff to label items. |
Priority (P) |
3 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed probe thermometers not being calibrated. |
Discussed ice water bath (32F) and boiling water (210-212F) calibration methods for probe thermometers |
Priority Foundation (PF) |
0 |
| 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 Packaged pastries and various desserts in cold holding without a label indicating manufacturer, ingredients, allergens, address of manufacturer, etc. |
PIC stated that items came from La Delicia (TDA permitted facility) and he would speak to them about providing labels for their items. |
Priority Foundation (PF) |
2 |
| 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. |
out |
Observed kitchen staff member performing food prep activities without covering for top of head. All other kitchen staff members performing active food prep were wearing hats. |
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Core (C) |
0 |