| 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 using single use glove to handle raw animal proteins, employee removed single use gloves and did not wash their hands after handling raw animal proteins and placing a new pair of gloves on. Employee was observed with single use gloves to touch and move trash cans in the meat department area, employee did not remove single use and wash their hands before moving on to handling ready to eat foods. |
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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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Scramble eggs were observed to be stored above ground pork sausage at the makeshift unit. These scramble eggs were observed to be stored on the same shelf as ready to eat foods, tortillas. These eggs were observed to be stored over ready to eat sliced deli meats. Frozen vegetables were observed to be stored under frozen beef in the chest freezer at the food service area. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Frozen raw chicken was observed to be stored over raw frozen fish and comingled in the same chest freezer near the produce section. |
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Priority (P) |
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| 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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Vegetable chopper was observed to have excessive amount of dried food residues and build in the blades. |
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Priority Foundation (PF) |
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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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Employee was observed to wash and rinse metal spice shaker and submerge container in the sanitizer solution. Employee did not submerge container in the sanitizer solution for a minimum of 30 seconds. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
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Beef, red sauce, bean and rice in the hot holding unit at the food service was observed to have internal temperature of 56 to 78 degrees at 10:30 am. Internal temperature was rechecked at 12:30 pm and these food items had range of 87 to 112 degrees F. These food items did not have time/temperature requirement within the two hours. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection.
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Priority (P) |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Beef tips in sauce in the back walk in standing cold holding unit was observed to have internal temperature of 46-47 degrees F. These containers of beef tips were observed to have a cook date of 28 January 2025, these foods did not meet the time/temperature requirements. Discussed with Peron in charge proper cooling methods. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection.
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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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Chorizo sausage with a preparation date of 27 January 2025 had an internal temperature of 46 degrees F. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection.
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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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Several bags of cooked rice in the standing cold holding unit at the food service area was observed to not have preparation or a discard date. |
Person in charge indicated that this cooked rice was prepared and bags on 28 January 2025, employee placed a preparation date on these foods of 28 January 2025 during routine inspection. |
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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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Cooked chicken had a preparation date of January 15, 2025 and two large plastic containers of red sauce (made in house) had a preparation date of January 20, 2025. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection.
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Priority (P) |
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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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A aluminum container of cooked chicken was observed to be stored uncovered and unprotected in the makeshift unit. A pot of beans was observed to be stored uncovered and unprotected at the standing cold holding unit at the food service area. Employee was observed to be storing ready to eat pork skins in black garage bags at the meat department. Employee was observed to cutting Mexican style cheese in the meat department, next to a raw meat slicer that has been used and still had raw meat resides on the blades and handles. |
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Priority (P) |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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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 be stored in apron of the employee, employee was observed to be pull single use gloves from pocket of the apron during the routine inspection. |
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Priority (P) |
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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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No Quat test strips were observed to be available for use at the three compartment sink for Quat sanitizer. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's personal drink was observed to be stored on the shelf above the meat preparation table when open foods are present. |
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Core (C) |
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