| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed no hand wash signs at a hand sink in the kitchen or in the men's public restroom. |
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Core (C) |
0 |
| 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 raw whole shell eggs stored directly above milk cartons in the retail reach in cooler.
Observed raw chorizo stored directly above ready to eat cheese products in the retail reach in cooler. |
PIC moved items into appropriate storage locations. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no available cleaning frequency tracking method for ambiently stored in-use bandsaw and deli slicer in the kitchen food preparation area. |
PIC recleaned equipment before putting them back into production. |
Priority (P) |
0 |
| 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 |
out |
Observed fried pork fat with meat (chicharrons) being stored ambiently on top of the deli display cooler. Produce was found to be above 41F when measured with inspector's probe thermometer. |
PIC voluntarily discarded affected products. |
Priority (P) |
0 |