| 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 the number of violations, especially priority and repeat violations, PIC has not been able to demonstrate active managerial control. |
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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)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed raw chorizo sausage links hanging above whole pork cuts in firm's meat display cooler. |
PIC voluntarily removed chorizo links from meat cooler. |
Priority (P) |
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| 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 |
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Observed firm had not recorded the cleaning/sanitization times for any of the meat cutting equipment (deli slicer, band saw, grinder) that was in use for the day in the kitchen and food prep areas. Firm did not have any previous records available to determine cleaning frequency. |
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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 all chicharrons with meat were being stored below 135F when temperatures were checked with inspector's probe thermometer. |
Employees voluntarily discarded all hot held for safety items that were held below 135 degrees F. |
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 the front row of yogurt drinks in firm's open air cooler were being held above 41F when temperatures were checked with inspector's probe thermometer. |
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Priority (P) |
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| 26 Variance obtained; Specialized Processes |
not applicable |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Observed firm was drying and packaging their own beef jerky and storing it at room temperature on the retail floor. Firm did not have a HACCP or Variance in place. |
PIC voluntarily removed all in-house made beef jerky from retail sale. |
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 packages dry goods packaged on site without any labeling information present on the retail floor. |
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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 numerous rodent droppings near dry food storage in the basement area. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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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 wet nesting present on several upturned metal food containers that were stored clean in the ware washing area. |
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Core (C) |
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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 significant ice build up on the walls, ceiling, and some food boxes (no ice was in contact with the internal contents of the boxes) in firm's walk-in freezer. |
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Core (C) |
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