| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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An employee's personal drink cup was observed to be stored over the hot holding preparation area of the food service. An employee's personal plate of cake was observed to be stored on speed rack tray within house made individual cupped salsa, in standing cold holding unit. Several employees personal water bottles were observed in the cold holding unit among food being serviced to consumers. |
Person in charge voluntary removed these employee's personal and moved to a designated areas during the routine inspection. |
Priority (P) |
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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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The bottom guards of the meat department ban saw had an excessive amount of dried food residues and build up from previous days use. The meat slicer was observed to have excessive amount of buildup and dried food residues on the blades of the slicer and guard. Both the meat slicer and ban saw are stored and used at ambient temperature. |
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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 |
not observed |
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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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Chicken in red sauce at the standing cold holding unit in the food service area was observed to be internal temperature of 83.4 degrees F. According to the employee the chicken was cooked on April 24, 2024. |
Person in charge voluntary removed and discard the food referenced in the trash during routine inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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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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Dairy based cheese, sour cream, sliced cheese, gallon milk, yogurt, hot dogs, sausage and shredded cheese were observed to have an internal temperature of 50.2 to 53.4 degrees F. Mojo Criollo marinate, per manufacturers instruction the product is to refrigerated after opening, the internal temperature was 68.8-degree F. Dairy based, "keep refrigerated" cakes at the front register were observed to have an internal temperature of 52.5 to 53.7 degrees F. |
Person in charge voluntary removed and discard all the food referenced in the violation in the facility's dumpster during routine inspection. |
Priority (P) |
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| 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)8 Date Marking; Discard food after 7 days at 41F |
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Cooked vegetables, onions/jalapenos/carrots, in small plastic container in cold holding unit at the front food service counter was observed to have a preparation date of April 7, 2025. Twelve containers of cooked vegetables were observed to be offer for sale at time of observation. |
Person in charge voluntary removed and discarded in the trash the food referenced in the violation during the routine inspection. |
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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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The retail display cold holding unit had an ambient temperature of 50.2 degrees F. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Cow tongue, sliced beef and raw chicken were observed to be stored uncovered and unprotected in back of chest freezers and chest freezer in the meat department. Several meats were observed to be stored in non-food grade bags in the chest freezer in the food service area. |
Person in charged removed meats from not grade bags, covered, and protected meats referenced in the violation during the routine inspection. |
Priority (P) |
2 |
| 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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A box of limes and a box of lemons were observed to be stored directly on the floor in the walk in cold holding unit. |
Person in charge voluntary removed these boxes of limes and lemons from the walk in cold holding unit floor during the routine inspection. |
Core (C) |
1 |