| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
There was no hand soap observed to be available at the front hand sink at the retail meat case. Handwashing sinks must be properly supplied with soap. |
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 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. |
out |
Refried beans prepared on 4/7/25 and placed in the walk in cooler in the p.m. of 4/7/25 to cool were observed to be 49*F at time of inspection at 3:18pm on 4/8/2025; product never reached the required 41*F or below within 6 hours. Inspector provided owner, Isaac Chicas with Spanish food safety literature concerning Cooling, Date Marking, and bare hand contact during inspection. Cooling must occur within 2 hours from 135*F to 70*F and within a total of 6 hours from 135*F to 41*F or less.
|
Management discarded referenced product during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed a pan of Mexican Spaghetti, a pan of Mexican Rice, and 3 pans of Carne Asada to be between 78*F and 109*F; out of the safe hot holding temperature range of 135*F and above. Product was checked with a TDA probe thermometer. Hot holding requirements; 135*F or above for Time/temperature control for safety foods. |
Management discarded referenced product during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 2 food containers of cut in house marinated Onions stored in the food service walk in cooler to be past the 7 day use by date. The referenced product was observed to have a preparation date of 3/31/25 and a discard date of 4/6//25. Date Marking Disposition Requirement; Discard food after 7 days at 41*F. |
Management discarded referenced product during inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Facility bags Ice in house for retail sale. Observed 3 bags of ice in the upright retail freezer and 6 bags in the retail chest freezer that did not have the required labeling with name and address of manufacturer. Food Label requirements (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to consumer request or made on site. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 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... |
out |
Observed flour tortillas stored in a pan wrapped in a terry cloth towel and 2 food containers lined with paper towels stored in the food service walk in cooler. Observed peeled bananas on a stick stored on a pan in the food service chest freezer to be uncovered and unprotected.
|
Management removed the terry cloth towel and paper towels from the food containers of tortillas and covered the bananas during inspection. |
Core (C) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
There was no hot water observed to be available at the front hand sink at the retail meat case. Hot water was available at the other hand sinks in the establishment. |
|
Priority Foundation (PF) |
0 |