| 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 number of priority and priority foundation violations, no active managerial control can be observed in firm. |
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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 trash can to be blocking hand sink in ware wash area.
Observed sponges in basin of hand sink in ware washing area.
Observed hand sink #2 to have box in basin. |
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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)(a) Food contact surfaces shall be visually clean. |
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Observed knives stored clean on magnet with dried food debris on blades. |
PIC had employee move knives to triple sink |
Priority Foundation (PF) |
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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 no cleaning frequency for in use band saw and in use deli slicer stored at ambient temperature. |
PIC had employee break down machines and clean and sanitize. |
Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed deli employee make sanitizing wiping bucket and not test bucket. |
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Priority Foundation (PF) |
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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 multiple items in steam table hotbox to have internal temperatures below 135 degrees F when checked with inspector probe thermometer. Please see food temperatures for items out of temperature. |
PIC voluntarily discarded all food items that were below 135 degrees F. |
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 bleach sanitizer to be over 200 PPM when checked with firms and inspector test strips. |
PIC emptied bucket and remade sanitizer with inspector help. After remake, sanitizer level was 100 PPM |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed no probe thermometer in firm. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 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... |
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Observed tortillas to be missing manufacturer information. Tortillas had ingredients and allergen information. PIC stated tortillas are from La Hacienda Tortilleria Inc which is inspected by TDA. |
PIC removed tortilla from retail sale until proper labeling can be attached to tortilla package. |
Priority Foundation (PF) |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Observed multiple items in bakery display case to be missing ingredient and allergen information. |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed front electronic door to not close during whole time of inspection. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed multiple flies (to many to count) in firm. No flies was observed on food. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed fly stirp to be installed on ceiling in food prep area. |
PIC removed fly strip from ceiling. |
Core (C) |
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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 pot of barbacoa to be stored directly on floor in walk in cooler.
Observed bag of rice to be stored directly on floor in deli prep area. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed severely grooved cutting boards in meat cutting area. |
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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 excess dust build up on vent guards in produce walk in cooler. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed several floor tiles in deli prep area to be cracked or broken. |
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Core (C) |
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