| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of priority violations, managerial control of food safety standards has not been ensured. |
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Priority Foundation (PF) |
3 |
| 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 handwashing sink at griddle prep area with bucket of water resting directly in bottom of basin. |
PIC removed bucket to another location. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed both bathroom sinks with no hand towels or other drying devices. |
PIC added paper towels to both restrooms. |
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 ground chorizo stored above ready to eat cheese in retail reach in cooler. Observed cut raw meat stored directly on top of ready to eat hotdogs in retail reach in cooler. |
PIC voluntarily moved raw items to bottom of retail cooler. |
Priority (P) |
1 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed raw ground pork stored resting directly on top of cut steak in kitchen walk in cooler. Observed chopped raw chicken stored directly above chopped raw beef in kitchen walk in cooler. |
PIC voluntarily moved chicken to bottom shelf of cooler and removed ground pork from container of sliced beef for storage on another shelf. |
Priority (P) |
0 |
| 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 boba pearl residue from unknown time of preparation left inside rice cooker. Observed knife at slushie station with white organic matter present. Observed white and red organic matter present on inner walls of ice maker. |
PIC discarded and moved items to ware washing. |
Priority Foundation (PF) |
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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 multiple items in hot bar with internal temperatures below 135F when measured with inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded all out of temperature items during this inspection. |
Priority (P) |
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| 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed cooked carnitas in walk in cooler with date of 11/15/25. Observed tomato shrimp cocktail sauce in walk in cooler with date of 11/15/25. Today's date is 11/25/25 |
PIC voluntarily discarded all out-of-date items during this inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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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 corn meal, canned sardines, cases of candy and other dry goods stored directly on ground beneath retail shelving. |
PIC voluntarily moved cases of dry goods up onto shelving. |
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(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 |
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Observed spatulas in kitchen ware washing area with deep grooves and burns, making the items no longer cleanable. |
PIC voluntarily discarded damaged utensils. |
Priority Foundation (PF) |
0 |