| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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PIC displayed little knowledge of Health Policy and and Reporting. |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed no hand drying devices available in customer restroom. |
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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 knife storage rack to be soiled, observed large chopping knife on storage rack to be soiled with dried particles. |
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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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Meat department equipment (slice & meat saw) not being properly cleaned every 4 hours in ambient temperature. In discussion with Pedro, PIC, equipment gets cleaned when they have time. |
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Priority (P) |
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| 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 raw frozen beef, chicken and shrimp thawing on meat department prep tables. |
Beef, chicken and shrimp were put in walk in cooler during inspection. Product was below 41F. |
Core (C) |
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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 retail meat & cheese reach in cooler. Pork chorizo was 41F. |
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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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No food thermometer on site at facility. |
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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(2)(b)5 Outer Openings - Protected |
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Upon entering inspection, observed front door open. Door is not self-closing, and will not close completely without force.*** Observed side door with large gap underneath, not protecting from pest entry. |
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Core (C) |
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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 rodent droppings in storage area next to meat department, and on retail floor along wall by meat freezers. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed dead flies in track of retail meat & cheese door track, and a few live flies in meat department. |
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Core (C) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed fly strips in Meat Department hanging over 3 compartment sink in vicinity of clean smallwares, utensils and shelving, fly strip hanging in back of meat case over serving door/and in vicinity of prep table. |
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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)(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 a large package of frozen beef stored directly on floor of meat department walk in cooler. ** Observed various products stored directly on retail floor. Products to include open bag of 50# bag of peanuts, 50# bags of Masa Corn Meal, and various cases of chip (Totis & B Barrel tortilla chips). |
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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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A knife in the meat cutting area was observed with a missing piece of the blade at the top of the knife. This is not durable / 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The bays in the three bay sink were observed unclean at time of inspection.
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Core (C) |
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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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The basins of the hand sinks in the meat cutting area were observed unclean at time of inspection. Please clean these and only use these sinks for hand washing. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed meat department walls, and floors excessively soiled. Meat department walk in cooler, top of chest freezer and spot of retail floor soiled with blood from meat. Observed retail meat & cheese cooler to be soiled in door tracks. Observed various retail shelves soiled. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Observed litter on side of facility in grass along parking lot and outside to the right of front door. Excessive build up of clutter to the right of front door. This creates harborage for pests. |
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Core (C) |
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