| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of priority and priority foundation violations, no managerial control could be observed in firm. |
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Priority Foundation (PF) |
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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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Observed dried yellow organic matter on back on deli slicer.
Observed brown/grey dried organic matter on nozzles of water beverage station. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed no documented cleaning frequency for in use deli slicer and band saw. |
PIC had employee break down deli slicer and band saw and clean. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed chicharron's with meat to have internal temperature of 117-131 degrees F when checked with inspector probe thermometer. Observed carnitas to have an internal temperature of 119 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded out of temperature items. |
Priority (P) |
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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 snipped green beans to have an internal temperature of 66 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded out of temperature items. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Observed multiple pint containers of salsa and salsa verde in walk in cooler to not have any date marking.
Observed hotel pan of cooked meat in walk in cooler with no date marking |
PIC voluntarily discarded all in house made items with no date marking. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed multiple pint containers of salsa verde and salsa in retail reach in cooler to have expiration date of August 10 2025. |
PIC voluntarily discarded out of date items. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no thermometer in hot holding case. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed no probe thermometer for deli in firm. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Observed multiple pint cups stored in direct contact in dried spices and in meat marinade.
Observed scoops in dry good bins of retail sales floor with handle in direct contact with food product. |
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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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Observed serverly grooved cutting boards in deli area, making the surface no longer smooth and easily cleanable. |
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Priority (P) |
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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(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Observed no sink stoppers for triple sink in meat/deli area. |
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Priority Foundation (PF) |
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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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Observed excessive dust build up on vent guards in walk in cooler and produce walk in cooler. |
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Core (C) |
1 |