| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Employee was observed to wash hands at the three-compartment ware wash sink in the full-service meat area during the inspection. Hands are only to be washed in a hand-washing sink. |
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Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Hand soap was not provided at hand-washing sink in the kitchen area at the beginning of the inspection. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No hand towels were provided at the hand-washing sink in the women's restroom at time of inspection. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 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 |
Raw animal foods were not properly separated from ready-to-eat foods to prevent possible cross contamination. Raw ground beef patties were observed stored directly above ready-to-eat tortillas, shredded cheese, and cabbage in the upright kitchen cooler. Bags of raw chicken were observed stored directly above uncovered bowls of cooked pork in kitchen storage cooler at time of inspection. |
Products were placed in proper stacking order during the inspection. |
Priority (P) |
2 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Raw animal foods were not properly separated to prevent possible cross contamination during inspection. Bags of raw chicken were observed stored directly above raw pork and raw beef in kitchen storage cooler at time of inspection. |
Products were placed in proper stacking order during the inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Meat grinder was observed to not be properly cleaned and sanitized at time of inspection. Old meat residue was observed inside grinder head attachment and on grinder blade at time of inspection. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 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 |
Cooked pork at front hot holding unit was not at safe holding temperature at time of inspection, internal temperature was checked with TDA probe thermometer ranging from 111-114 degrees F. Cooked beans were observed held in a stockpot on countertop with an internal temperature of 85 degrees F at time of inspection. Hot foods must be held at 135 degrees F or higher. |
Management voluntarily discarded products during the inspection. |
Priority (P) |
4 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Prepared foods stored in upright cooler were not at safe holding temperature. Cooked pork and cheese mixture and cooked bean and cheese mixture stored in kitchen cooler were checked with TDA probe thermometer with internal temperatures ranging from 54-56 degrees F at time of inspection. Cold foods must be held at 41 degrees F or lower. |
Management voluntarily discarded products during inspection. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Prepared cooked pork and cheese mixture and cooked bean and cheese mixture bulk containers in upright kitchen cooler were not date marked at time of inspection. Opened deli ham in upright kitchen cooler was not date marked at time of inspection |
Products were voluntarily discarded by management during the inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Bulk container of cooked pork stored in kitchen refrigerator was observed to have a preparation date of 01/11/2026 at time of inspection on 01/28/2026 exceeding maximum 7-day use/discard timeframe. |
Product was voluntarily discarded by management during inspection. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Improper thawing methods observed. A case of frozen raw chicken was observed sitting on shelf underneath prep table to thaw during inspection |
Product temperature was checked with internal temperature of 38 degrees and was moved to refrigeration for thawing during inspection. |
Core (C) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Two kitchen refrigerators were observed to not have thermometers provided at time of inspection. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Unprotected opening to the outside observed around exhaust hood vent in kitchen area and unprotected opening observed at lower corner of roll-up door to the exterior at time of inspection. |
|
Core (C) |
1 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Two live cockroaches were observed on floor between kitchen and server's station area during inspection. Rodent droppings were observed on shelf below clean dishware storage in kitchen area and on shelf below fountain beverage machine at time of inspection. |
|
Priority Foundation (PF) |
3 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Various prepared foods were stored uncovered and unprotected in kitchen prep and storage coolers at time of inspection. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting boards in use in kitchen were observed to be heavily scored and not easily cleanable at time of inspection. |
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Priority (P) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Excessive grease and food debris buildup on kitchen floors underneath tables and equipment and at floor drain at kitchen ware wash sink. Excessive grease buildup in exhaust hood vent above grill and fryer observed at time of inspection. |
|
Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Lights above full-service meat preparation area are not shielded or shatter resistant at time of inspection. |
|
Core (C) |
0 |