| 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 |
out |
Observed open bag of raw pork stored on top shelf next to Ziploc bags of cooked beef and pork, and stored over ready to eat foods such as rice, beans, onions and tortillas. |
Raw pork was stored on bottom shelf of 3 door refrigerator during inspection; separated and below all ready to eat food products. |
Priority (P) |
1 |
| 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 |
out |
Observed food products stored in deli prep table not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer: Shredded Lettuce 46F, Lime Wedges 48F, and cups of Salsa Verde 48F. |
Food products in deli prep table were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 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, ... |
out |
Observed date marking system in place for items that were cooked and frozen for later use. Observed no date marking for ready to eat items that were pulled from freezer, cooked rice, shredded lettuce, menudo soup, salsa and salsa Verde cups, cooked beans, and open bag of shredded mozzarella cheese. |
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Priority (P) |
1 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed deli prep table not working in a sufficient capacity to maintain cold holding temperatures for food safety control. Thermometer in deli prep table read 48F. Food products probed with a calibrated state thermometer: Shredded Lettuce 46F, Lime Wedges 48F, and cups of Salsa Verde 48F. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed various items, repackaged from bulk with no label; whole tilapia fish, beef ribs, and whole wheat pastas. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed various dead insects on floor underneath pan storage shelves in back deli kitchen; observed gnats in men's restroom. |
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Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
Observed heavy ice buildup in standup freezer in back deli kitchen |
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Core (C) |
0 |