| 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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Observed a drink sitting on a food prep table at time of inspection. |
Drink was removed at time of inspection. |
Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 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... |
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Observed PIC enter kitchen with gloves on holding dirty dishes then handled ready to eat foods with the same gloves without removing gloves and washing hands prior to handling food. Observed employee handling raw meat with gloves on then wiping hands off with paper towel and then handling food. Observed PIC enter the kitchen many times and just placing on new gloves and handling food without washing hands after changing task. Observed PIC handling dirty dishes then changing gloves and handling food without washing hands. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed bottles of chemicals sitting in hand sink in waiter area. Observed shrimp thawing in a hand sink in the kitchen sink at time of inspection. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw foods: steak, chicken and fish stored in the stand-up cooler in the kitchen above precooked meats at time of inspection. |
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Priority (P) |
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| 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 |
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Observed the following internal temperatures inside the stand-up cooler: Cooked Pastor (chicken) 46 F, Cooked Ground Steak 50 F, Cheese dip 44 F, and Cooked Rice 44 F. |
PIC discarded food out of temperature at time of inspection. |
Priority (P) |
2 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed frozen raw shrimp laying in a hand sink thawing at time of inspection. All foods should be thawed under refrigeration or submerged in cold running water. |
PIC removed shrimp and placed in cooler. |
Core (C) |
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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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Observed PIC remove dirty dishes from customer in dining area and bring into kitchen area and place on deli prep table where hot food was sitting to go out to another customer. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed a bag of spices in back area stored on the floor at time of inspection. |
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Core (C) |
0 |