| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Employee's personal drink was observed at the servers station were drinks, ice and spices were observed to be open and stored. |
|
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 7 No bare hand contact with ready to eat food |
in |
|
|
|
0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Employee was observed to be handling ready to eat tortillas, taken off the flat top grill with their bare hands and placing them in a cooler for storage. |
|
Priority (P) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
A metal pan of raw fish was observed to be stored in the food service cold holding unit above ready to eat red sauce and over a container of chopped onions. A metal pan of raw chicken was observed to be stored over a open container of queso in the standing food service cold holding unit. Raw shell eggs were observed to be stored over chopped mushrooms and other ready to eat cooked meats in the standing cold holding unit at the food service area. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Meat slicer in the meat department was observed to have excessive amount of dried meat residues on the bottom lips. The slicer is stored at ambient temperature and not being prior to observation. |
|
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Refried beans cooked on March 26, 2025, were observed to be stored in metal shallow containers but stacked three containers high in the standing cold holding food service unit. Employee was observed to have chopped cilantro and sliced tomatoes, and these foods were observed to be stacked in deep containers and tightly wrapped with plastic wrap. Discussed proper cooling methods with Person in Charge. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed evidence of roaches in the food service area. One live roach was observed under the cold holding unit. Several dead roaches were observed on the side of the produce open air cold holding unit (side near the wall). |
|
Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Several large containers of queso, chopped lettuce, and red sauce were observed to be stored in the standing food service cold holding unit uncovered and unprotected. |
|
Priority (P) |
4 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Condensate was observed to be dripping from the top of the standing cold holding unit in the meat department on to several containers of raw meats with plastic wrap covering. |
|
Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Several wet wiping cloths were observed to be stored in the rinse basin of the three compartment sink on arrival to the facility. |
|
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting boards at the makeshift unit, hot holding table and small cutting boards being used at the server station were observed to be heavy scored. The metal convey belt chain for the tortilla machine was observed to be in poor repair with broken and chipping metal pieces. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Food service makeshift unit was observed to have excessive amount of dried food residues on the door seals, on sides inside the unit and the top of the makeshift unit. |
|
Core (C) |
0 |