| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not speak to proper cooking temperatures for chicken. |
Inspector informed PIC of appropriate cooking temperatures. |
Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of priority violations it was determined that PIC did not have active managerial control on firm. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed partially consumed water bottles on top of the deli display cooler and storage freezers inside the food preparation area. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed handwash sink in the meat cutting area to be blocked by a table and bandsaw making it inaccessible. |
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Priority Foundation (PF) |
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| 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 |
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Observed raw chorizo sausage being stored directly above ready to eat cheeses inside of the retail reach in cooler. |
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Priority (P) |
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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 inside of the in-use band saw. |
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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 documentation to show when in-use bandsaw and food contact surfaces have been cleaned or will be cleaned next in the food preparation area. |
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Priority (P) |
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| 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 |
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Observed firm to be using concentrated bleach at the three compartment sinks in the food preparation area. |
PIC removed concentrated bleach from the area and was able to find regular bleach to use as sanitizer. |
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 food inside the steam table to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily threw affected food items away. |
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 food items inside the retail reach in cooler to be above 41F when measured with inspector's probe thermometer.
Observed produce in brine within plastic containers to be stored ambiently.
See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily threw affected food items away. |
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 cup with blue powder underneath the food preparation table inside the food preparation area without any labeling information on it. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed fly traps being stored above whole produce in the produce aisles. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed thermometer in the retail reach in cooler to read 80F when inspector's infrared thermometer measured 41F. |
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Priority Foundation (PF) |
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| 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... |
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Observed produce in brine stored within plastic containers, and rice within bags, with no labeling information on it. |
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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 live cockroaches in the food preparation areas such as: on top of food preparation tables, on utensils, on walls, inside walls, on floors and underneath coolers. |
Due to these observations inspector immediately halted food production and issued an order of closure for the food preparation area and the kitchen of the firm. |
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 meat band saw stored beside food preparation table without appropriate guards to protect from cross contamination.
Observed raw chicken being stored in pots in the meat walk in cooler without lids exposing contents to contamination. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed employee wearing a watch while actively preparing food in the kitchen. |
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Core (C) |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employees in the kitchen not to be wearing appropriate hair restraints while actively preparing food. |
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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 scoop handle touching food inside of the dried chiles bulk bin in the retail sales aisle. |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed pans being stored as clean with excess water in them in the food preparation area. |
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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 deep scoring on the cutting boards inside of the food preparation area making them no longer easily cleanable. |
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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 black organic matter on the storage shelves inside of the beverage walk in cooler. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Observed door to the unisex bathroom not to be self closing. |
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Core (C) |
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