| 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 at the hot holding preparation area of the food service. An employee's personal drinks were observed to be stored open containers of ready to eat foods in the 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.
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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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A flat of raw eggs were observed to be stored on sheet tray with ready to eat salsa in the standing cold holding unit. A container of raw catus was observed to be stored over an open container of raw marinated chicken in the walk in cold holding unit. |
Person in charge removed flat of eggs from the tray and backed at the bottom of the standing cold holding unit. Person in charge removed the container of raw catus from underneath the container of open raw chicken to the designated produce area. |
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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Large tortilla machine was observed to be have excessive amount of build up and dried food residues about the turning gear, at the top level of the machine. |
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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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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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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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The tortilla mixer was observed to have excessive amount of build up and dried food residues on the handles, outside and mixing basin. |
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Priority Foundation (PF) |
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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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Pork in plastic tall container at the bottom shelf of the cold holding unit at the food service area. According to the Person in Charge this pork was cooked on October 19, 2025. |
Person in charge voluntary removed and discarded the foods reference in the violation in the trash during the 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)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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In house prepared pasta, salsas and cooked vegetables did not have an open/preparation or a discard/expiration date. Discussed with Person in Charge establishing a date marking system during the routine inspection. |
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Priority (P) |
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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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Several items being offer such as tortillas did not have required information (common name, ingredient list, allergens, quantity, name & address of manufacturer). The establishment repackages several self-stable dried goods, such as beans, and pasta did not have common name, ingredient list, allergens, quantity, name & address of the establishment. |
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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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Sliced beef and raw chicken were observed to be stored uncovered and unprotected in back of chest freezers and chest freezers 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. Several pots and containers of ready to eat foods in the standing cold holding unit were observed to be stored uncovered and unprotected. A container of raw chicken and raw sausage was observed uncovered and unprotected. |
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Priority (P) |
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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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A small white cutting board was observed to be heavy scored. Several of the large food container were observed to have excessive amount of dried food residues and build up. |
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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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The metal storage racks in the walk in cold holding unit and the food service small speed rack were observed to have excessive amount of dried food residues and build up on racks. |
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Core (C) |
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