| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority and repeat violations, PIC has not been able to demonstrate active managerial control. |
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Priority Foundation (PF) |
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| 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 a food container stored improperly inside the handwash sink in the kitchen area. PIC removed container, but container had been placed back in the sink by the end of the inspection. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed two deli slicers and one band saw in meat prep area with no system in place to log their cleaning frequency. PIC stated that slicers and saw were cleaned after each use. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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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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Observed pork heads, rice, and tamales sitting out in the kitchen at room temperature. PIC stated that all items had only been out for around 1 hours, but also stated that they will let food cool at ambient temperatures for 3 - 4 hours before placing in cooler or freezer. Inspector informed PIC of proper cooling practices and times. |
PIC voluntarily discarded all food items that were improperly cooled. |
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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Observed roasted chicken and stuffed chicharonnes held below 135F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all hot held for safety items that were below 135F. |
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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Observed multiple dairy products and deli chubs in cheese/ham display area of meat case held above 41 degrees F when temperature was taken with inspector's probe thermometer. Observed quartered pumpkins stored at ambient temperature in produce area. |
PIC voluntarily marked all cold held items above 41F as not for sale, and separated items to turn in as credit. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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Observed firm was holding items at cold salsa bar by time, but the log used to track time did not have written times for items presently at the salsa bar. Most recent time log dates were from July 2025. |
PIC voluntarily discarded all time-held items at the salsa bar. |
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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Observed beef heads sitting out in the kitchen on a speed rack in uncovered trays, exposing food to contamination. Observed bucket of ice for beverage fountain machine with no lid, exposing ice to contamination. Observed pork belly in walk-in freezer uncovered, exposing it to contamination. |
PIC voluntarily covered all previously uncovered food items. |
Priority (P) |
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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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Observed a significant amount of meat byproduct soiling the tracks and shelving in the meat display cooler. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed handwash sink in the bakery with a partially disconnected drain pipe, allowing a heavy flow of water to drain directly onto the floor when faucet is running. |
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Priority (P) |
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