| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Handwashing sink in back food prep area observed not properly supplied with handwashing soap. |
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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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Handwashing sink in back food prep area observed not properly supplied with paper towels or other hand drying device. |
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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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Raw chicken and raw beef observed stored directly over RTE cooked meats in stove pull out cooler.
***Raw chicken observed stored directly over RTE rice in kitchen walk-in cooler. |
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Priority (P) |
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| 19,20 safe temperature holding |
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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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Opened jar of cherries and opened container of chocolate syrup observed stored at ambient temperature in kitchen area. Internal (probed) temperatures observed to be between70F-72F with inspector probe thermometer. Both containers stated refrigerate after opening. |
PIC voluntarily discarded items not maintained at 41F or below. |
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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Menudo dated 12/31/25, Shredded pork dated 12/25/25, Cooked beef dated 12/29/25 and Cooked pork dated 12/28/25 observed inside kitchen walk-in cooler. Today is 1/12/25. All items prepared in house and observed outside 7 day date marking period. |
PIC voluntarily discarded items outside the 7 day date marking period. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Kitchen employee observed in active food prep with hair uncovered. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Chemical test strips for chlorine sanitizer observed not available at time of inspection. |
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Priority Foundation (PF) |
0 |