| 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 |
Observed dried white organic matter on deli sliced stored clean. |
Deli employee cleaned slicer. |
Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no cleaning frequency for in use band saw. PIC stated band saw is cleaned every 2 hours but no documented time could be found. |
PIC had employee break down band saw and clean. |
Priority (P) |
0 |
| 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 |
in |
Observed firm not having proper type of bleach for sanitizer. Firm was using concentrated bleach. |
PIC was able to grab non concentrated bleach from retail sales floor. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed cooked beef dish with an internal temperature of 120 degrees F, barbacoa with an internal temperature of 131 degrees F, and chicharrons with meat with an internal temperature of 70 degrees F. All temperatures were taken with inspector probe thermometer. |
PIC voluntarily discarded out of temperature items. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
Observed in house made dishes to not have any date marking in walk in cooler. Dishes included barbacoa, carnitas, rice, beans. PIC stated items have been in walk in cooler for more than 24 hours. |
PIC voluntarily discarded items with no date marking. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
out |
Observed ant and roach spray at ware washing/ mop sink area in deli. |
PIC removed items from firm. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed raw meat in chest freezer located in walk in cooler to be covered and encrusted with ice. |
PIC voluntarily discarded raw meat encrusted with ice. |
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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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed cutting boards with deep grooves and discoloration in deli area. |
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Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed hot box with tape and cardboard making the surfaces no longer easily cleanable. |
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Core (C) |
0 |