| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that PIC did not have cooking, hot holding or cold holding knowledge for TCS food items in kitchen. |
Inspector spent extra time discussing parameters for safe hot hold and cold holding of foods. Inspector is printing food safety fact sheets for PIC in both English and Spanish and will direct them towards food safety training videos provided by the TDA. |
Priority Foundation (PF) |
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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 empanadas being stored in a hot box to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected 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 several items stored within the food preparation cooler in the kitchen to measure above 41F when measured with inspector's probe thermometer.
Observed ramekins of chimichurri being stored in ambient temperature above the food preparation cooler.
See 'Food Temperatures' section for specific temperature section for specific temperatures. |
PIC voluntarily discarded affected products. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed unlabeled storage unit containing blue crystals being stored underneath the three-compartment sink. PIC stated that the crystals were detergent. |
PIC printed out a label for the chemical storage unit. |
Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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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 available probe thermometer within the firm. PIC stated that the previous thermometer stopped working and that they hadn't ordered a new one. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed several instances of live cockroaches within the firm's food preparation area, including: on food preparation tables, utensil and pan storage, drying dishes, walls and floors. |
Inspector issued an order of closure for the food preparation area of the firm due to the imminent health hazard that an infestation of cockroaches poses. |
Priority Foundation (PF) |
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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 several items in food storage containers not to have covers or lids, exposing them within the firm's walk-in cooler. |
PIC voluntarily covered items. |
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... |
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Observed several food items within storage containers and boxes to be stored in direct contact of the floor within the firm's walk-in cooler. |
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Core (C) |
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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 scoops without handles being stored in direct contact of bulk sugar and rice stored in the food preparation area of the kitchen. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Observed employee not to change gloves when going between food preparation to sanitizing dishes and then back to food preparation in the kitchen. |
Inspector informed employee to change gloves before resuming food preparation. |
Priority (P) |
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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 buildup of grease behind and on the side of the grills and friers within the kitchen. |
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Core (C) |
1 |