| 04,05 Hygiene |
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0 |
| 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 |
out |
Observed partially consumed employee drinks in the food prep area. |
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Priority (P) |
0 |
| 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 hand washing sink blocked by cutting boards and metal clean utensils in basin. |
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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 pork products to be stored directly above ready to eat items in retail reach in cooler. Inspector spent extra time explaining raw products (safe handling instructions) |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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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 chlorine sanitizer in sanitizer buckets and both triple sinks in deli area to be under 50 ppm when tested with firms test strips |
All sanitizers were corrected with bleach for proper PPM. |
Priority (P) |
1 |
| 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 fajita mix with the internal temperature of 119F and chicharrons with meat with an internal temperature of 88 degrees F while inspected with inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature 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 multiple packages of prepacked shredded cheese with the internal temperature of 46-48F while checked with inspector's probe thermometer. See food temperatures for detail list.
Observed pan of garlic oil to be stored at ambient temperature. |
PIC voluntarily discarded all of out of temperature products. |
Priority (P) |
2 |
| 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a can of Raid stored over single serve use items.
Observed a half full gas can stored in the return items in the back storage area.
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed chlorine sanitizer bucket in deli to be over 200 ppm |
Bucket was diluted with proper PPM |
Priority (P) |
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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 multiple in house packed dried pastas and candies without ingredient or allergen information. |
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Priority Foundation (PF) |
0 |
| 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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed excessive ice buildup in the retail reach in ice cream freezers.
Observed tape on doors of display case. |
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Priority Foundation (PF) |
0 |