| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed in prep area, handwashing station with broken soap dispenser and no hand soap available. |
PIC, placed bottle of hand soap at handwashing station. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed in prep area, no handwashing sign present at handwashing station.
**Observed in mens restroom, no handwashing signage present. |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed in room used for tortilla production, no food grade sanitizer present. PIC stated firm does not use bleach on this equipment. Inspector noted a food grade sanitizer is required to be used. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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0 |
| 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. |
out |
Observed in prep area cooler, two large, full containers of salsa and boiled chicken with internal temperatures of 73F and 75F. No time tracking present for safe cooling of items. Safe cooling unlikely due to volume in containers. Inspector gave PIC informational sheets for safe cooling procedures. |
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Priority (P) |
0 |
| 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 |
out |
Observed in prep cooler, diced onions with a temperature of 52F. PIC stated items would not have another cook step and are placed onto plates in a uncooked state. Inspector discussed requirment to keep such items held at or below 41F. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed in prep area cooler, container of house made sauce/ salsa with a made date of 4/3/2023. Date of inspection being 4/24/2023. Which exceeds the allowed hold time of seven days. |
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Priority (P) |
0 |
| 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... |
out |
Observed in retail area, numerous repackaged spices, peanuts, and chilies displayed for retail sale without labeling present. |
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Priority Foundation (PF) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Observed in prep area multiple heavily soiled and damaged celling tiles creating potential contamination due to falling pieces of ceiling material. |
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Core (C) |
0 |