| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
out |
Employee was observed to be sitting in seating area eating, on arrival to the food service area. Employee immediately entered the food service area and placed on single use gloves and began engaging in food preparation. Employee did not wash their hands on entering food service area before placing single use gloves without washing their hands. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The can opener attached to food preparation table was observed to have excessive amount of buildup and dried food residues on the blade. The bottom wheel of the ban saw was observed to have excessive amount of dried food residues and build up on the blade guards. An excessive amount of dried food residues and previous days build up was observed on the back side of the ban saw. Several of the meat grinding dial and auger housing were observed to have excessive amount of dried food residues and build up on the inside. |
Person in charge removed can opener to the three compartment sink for cleaning. Person in charge had employee clean ban saw. TDA rechecked ban saw and it was observed to be properly cleaned prior to being used. |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Temperature control for safety foods such as cooked animal proteins, salsas, and chopped vegetables were observed to have an 8-day date marking system. Discussed with PIC proper date marking system during routine inspection. Several of the TCS foods in the cold holding unit and large walk in cold holding unit for example had a preparation date of October 6, 2025, and a discard/expiration date of October 13, 2025. Two packages of deli meat loaf were observed to not have an open/preparation date or discard/expiration date. |
Person in charge removed extra day from these foods referenced in violation to reflect a 6 day beyond creation. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Two large containers of salsa, one green and one red, in the salsa/servers cold holding unit were observed to have a preparation date of October 1, 2025 and a discard date of October 7, 2025. |
Person in charge voluntary removed these containers and discarded the foods reference in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Chopped cilantro was observed to be laid out single use paper towels at the front food preparation table. Chopped onions in black bowls were observed to be stacked with feet of the bowl in contact with chopped onions. A container of marinated raw beef was observed to be stored uncovered and unprotected in the standing cold holding unit near the flat top grill. Several cacti leaf's in the walk in cold holding produce unit were observed to be sitting directly on shelves with excessive amount of rust and build up. |
Person in charge placed food grade paper between bowls of onions. Person in charge had employee remove single use paper towels from cilantro. Person in charge had employee place covering over raw meat container and placed food grade paper under cacti leaf in walk in cold holding unit. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Dipping spoon for the stock pot was observed to be stored on the splash guard the back hand washing sink near the flat top grill. Scoop on top of the large ice machine was observed to be stored uncovered and unprotected. Scoop is used for scooping chips from large food grade containers. |
|
Core (C) |
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 |
White makeshift cutting board in the food preparation area of the food service were observed to be heavy scored. |
|
Priority (P) |
1 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Several of the storage racks in the meat department walk in cold holding unit and the produce walk in cold holding unit had an excessive amount of rust and build up. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Excessive amount of water was observed to be pulling on the bottom of the ready to eat display case at the meat department. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employee personal vitamins were observed to be stored on top shelf with other food raw ingredients such as salt and spices. Several employees' drinks were observed sitting on bottom of food preparation tables in the food preparation/food service area. |
|
Core (C) |
0 |