| 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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Employee's personal drink was observed to be sitting on cutting board at the center food/meat preparation station on arrival into the facility, while open foods were being prepared. |
Person in charge moved employee's personal drink to designated area during routine inspection. |
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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Blades of the meat cuber were observed to have excessive amount of dried food residues and build up from previous days use. The basin of the meat hopper/grinder was observed to have excessive amount of dried food residues and build up, the seals of the hopper/grinder was observed to have excessive amount of buildup and dried food residues from previous days use. |
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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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Pork, beef, and chicken tamales, and mini burgers in the retail cold holding unit and retail freezer at the front of the store did not have the required information. These labels of the food referenced above did not have quantity or name and address of manufacturer. |
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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 ready to eat cheese and raw red meats were observed to be stored in single use trays were observed to be stored uncovered and unprotected in Walk in Cold holding unit #2. Raw bacon was observed to be stored in a black trash bag in the walk-in freezer #2. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Excessive amount of ice buildup was observed on boxes meats in both walk in freezers.
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Several wet wiping cloths were observed to be stored on the auger housing of the meat grinder and on preparation tables were raw meats were being processed. |
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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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The large cutting board in the center food preparation and processing area and the cutting board on the preparation and processing tables along the wall were observed to be heavy scored. |
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Priority (P) |
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| 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 |
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Several of the cold holding unit and walk in freezer doors were observed to be poor repair with exposed wood. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The three compartment sink basins were observed to have excessive amount of buildup and dried food residues along the sides of the basins. |
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Core (C) |
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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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Underside of processing and preparation tables were observed to have excessive amount of dried food residues and build up. The back side of the ban saw, underneath the cutting table was observed to have an excessive amount of buildup and dried food residues. |
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Core (C) |
1 |