| 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 active violations, no active managerial control could be observed in firm. |
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Priority Foundation (PF) |
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| 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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Observed partially consumed water bottle in food prep area. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Observed corn tortilla mix on retail sales floor to have rodent excrement between bags of mix, and several bags gnawed and adulterated. |
PIC voluntarily discarded items |
Priority Foundation (PF) |
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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 raw chorizo stored over ready to eat hotdogs in retail reach in cooler. |
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Priority (P) |
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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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Observe multiple food prep areas soiled at time of inspection. Dried and crusted organic matter inside mixer bowl, and standing dough mixer. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed microwave caked with yellow organic matter in smoothie prep area. |
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Priority Foundation (PF) |
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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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Observed cold holding items in prep make table to be stored above 41F. These items include raw chicken, raw beef, diced onion, shredded cheese, sliced tomato, sliced cucumber. raw chorizo, masa tortilla dough, raw chicken in marinade.
All temperatures were taken with inspector probe thermometer. |
PIC voluntarily disposed of out of temp items. |
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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed cut mango, pineapple and cantaloupe in smoothie cold bar with no date marking present. |
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Priority (P) |
3 |
| 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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Observed pork with red sauce and cooked pork with bacon fat being reheated in steam table not meant for reheating.
Cooked pork in red sauce was observed to have a temerature of 63F and was discarded. Cooked pork with grease was found to have a temperature of 42F which was removed and returned to cooler.
All temperatures taken with inspector probe thermometer. |
PIC volunatiry discarded all out of temperature pork and moved other pork to walk in cooler. |
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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Oberved in house made smoothies, repacked chicharrónes, and TCS deserts available for retail purchase missing label information common name, ingredient list, allergens, quantity, name & address of manufacturer. |
PIC voluntarily disposed of all noncompliant products. |
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 self-service pastries to have no allergen or ingredient information available. |
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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 back door to kitchen prep area to be open and missing top hinge at 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 rodent excrement present throughout entire firm. Abundant droppings and excrement were observed on bakery equipment, and on retail food storage shelves.
Observed rodent nest in bottom cabinet of self-service bakery case. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed live rodent caught in mechanical trap in food prep area, between kitchen and bakery. |
Kitchen employee discarded rodent. |
Core (C) |
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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 mechanical mouse traps (Snap traps) installed above food preparation area in bakery section. |
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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 raw produce stored directly on floor in retail walk in cooler, along with kitchen walk in cooler.
Observed multiple items in kitchen walk in cooler to be stored uncovered and exposed to possible contamination including raw meat, and sauces. |
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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 cutting boards in kitchen prep area with deep grooves and gouges with heavy fading. Making surfaces no longer easily cleanable. |
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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 multiple brown stained ceiling tiles throughout firm. Observed red organic matter in bottom of kitchen prep reach in freezer soiling bottom shelf.
Dessert reach in cooler contained green/white organic matter soiling bottom of cooler. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed hand washing sink in ware washing area to be in disrepair and draining wastewater directly onto floor. Leak could not be contained with bucket. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Observed bathroom without a self-closing door. Located in kitchen food prep area. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Observed dried and encrusted dishes in bakery ware-washing area. PIC stated that bakery area had not been used in the last 4 weeks. |
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Core (C) |
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