| 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)(b) Cleaning Procedure for washing hands and arms |
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Kitchen employee was observed on two occasions to wash hands without using hand soap, hands were rinsed under running water and dried before resuming food preparation. Hands are to be washed with hand soap. |
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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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Pans of raw chicken and pans of raw beef were observed to be stored directly above ready to eat cheese and cut vegetables in kitchen cooler at time of inspection. |
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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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Pans of raw chicken were observed stored directly above pans of raw beef in kitchen cooler at time of inspection. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Cooked beans in large stock pot were observed to be held without temperature control during inspection, internal temperature of product was checked with TDA probe food thermometer and observed to be 93 degrees F at time of inspection. Product must be maintained at 135 degrees F for higher during hot holding. |
Product discarded during inspection. |
Priority (P) |
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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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A large bucket of raw bone-in chicken was observed sitting on floor out of temperature control at time of inspection. Internal temperature was taken with TDA probe food thermometer and observed to be ranging from 53.3 degrees F to 56.1 degrees F at time of inspection. Product must be maintained at 41 degrees F or less. |
Product was discarded during inspection. |
Priority (P) |
2 |
| 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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Prepared foods stored in kitchen cooler were observed to not be date marked at time of inspection. Prepared foods including previously cooked shredded chicken, sausage, chicharrónes papusa (pork) were observed to not be date marked. |
Product discarded during inspection. |
Priority (P) |
2 |
| 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Improper cooling methods observed during inspection, previously hot held salsa pollo prepared on today's date of 01/09/2025 was observed in large tightly sealed containers when placed in cooler for cooling process during inspection. |
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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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Thermometers were not provided in double door kitchen cooler and kitchen refrigerator at time of inspection. |
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Priority Foundation (PF) |
2 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Establishment did not have a probe food thermometer available 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)(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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Food products were observed stored directly on floor in kitchen area during inspection. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Insufficient lighting provided in small room adjacent to main kitchen where stove and small prep cooler are located. |
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Core (C) |
1 |