| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Can opener blades at the food service preparation table was observed to have dried food residues and build up. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
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The temperature control for safety, in the standing cold holding unit, was observed to have internal temperature ranges of 45.4 to 53.2 degrees F. These foods were observed to have a preparation date between May 29, 2025 to June 3, 2025. These foods include queso, guacamole, cilantro, tomato cocktail sauce, diced peppers and onions, sliced tomatoes, Pico de gi, in house made salsa (red and green), refined beans, and chili rellno. |
All the foods referenced in the violation were observed to be voluntary removed and discarded during the routine inspection. |
Priority (P) |
2 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Standing cold holding unit at food service was observed to be had a ambient temperature of 48.5 degrees F. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
The back receiving entry/exit door, was observed door had a gap between the floor and the bottom of the door. |
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Core (C) |
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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 |
out |
Several foods in the makeshift, standing cold holding units and walk in cold holding units were observed to be stored uncovered and unprotected. These foods included deli meats, shrimp, buckets of raw beef and rice. |
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Priority (P) |
1 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Several employees with facial hair were observed actively prepared foods and engaging in food preparation did not have beard restraints. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 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 |
out |
The meat department cutting board was observed was observed to have heavy scored. |
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Priority (P) |
0 |