| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Due to the number of priority and priority foundation violations, PIC has not demonstrated adequate managerial control for food safety. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed hand wash sink faucet (next to 3 compartment sink in cooking area) hooked up to a hose used in meat display area, making the sink unable to be used. |
|
Priority Foundation (PF) |
3 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed yellow encrusted buildup on back of deli slicer stored clean in meat display area |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no system in place for meat saw and deli slicer in use to ensure they were cleaned every 4 hours. Employee stated they write on tape that is on the slicers, but no tape was on either piece of equipment |
|
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 taquitos and chicharrónes with meat stored below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded the chicharrónes with meat. The taquitos had been prepped less than 2 hours prior to inspection, so PIC voluntarily increased temperature of holding box to get the taquitos above 135 degrees F. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed cut onions stored above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded onions |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed heavy score marks on cutting board used in produce packaging area. Observed spatula handles covered in tape and aluminum foil in use in kitchen area. |
PIC voluntarily discarded all items that were not cleanable |
Priority (P) |
0 |