| 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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Observed 2 food service employees change tasks and or leave prep area for customer service tasks without washing hands between glove changes. |
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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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Observed uncovered Raw liquid Egg mixture stored over loosely covered ready to eat cheese dip in the 2-door storage cooler in the food service kitchen area.
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Management separated product during inspection. |
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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Observed Raw Chicken stored over Raw Beef in the 2-door storage cooler in the food service kitchen area. Observed Raw Chicken stored with Raw Beef Tongue in the walk-in cooler in the back of the facility.
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Management separated product during inspection. |
Priority (P) |
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| 15 Returned and unsafe food |
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| 15 0080-04-09-.03(3)(f)4 Food that is returned by the consumer shall not be offered to another customer |
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Observed food service employees re-serving in store prepared salsa, onions, and cilantro stored in self-service containers with spoons to patrons. Once patrons left, observed food service employees place used items in holding case and serve to new patrons. |
Management pulled and discarded used product during inspection. |
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 food containers of in store prepared Mexican Rice, White Beans, Beef Tongue, and Carne Asada that failed to reach the 70*F within 2 hours during the cooling process; the temperatures were between 100*F and 108*F. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed the Chlorine sanitizer concentration at the 3 bay sink in the Deli and the Meat department to be over manufacturer's suggested use at time of inspection. |
Management drained and refilled sinks during inspection. Sanitizer concentration was 200ppm at recheck |
Priority (P) |
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| 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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Observed the facility to be using full, deep plastic containers with lids to cool product; observed product not meeting the cooling temperature requirements. Approved Cooling Methods are (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient).
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Priority Foundation (PF) |
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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)(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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Observed numerous food items in food containers stored in the food service 2 door storage cooler, prep cooler and front walk-in cooler to be uncovered and unprotected. |
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Core (C) |
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