| 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 |
No hand soap was provided at hand wash sink in meat service area at time of inspection. No hand soap was provided at hand wash sink in 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 stored to prevent possible cross contamination. A case of raw chicken was observed stored directly above ready-to-eat tortillas in walk-in cooler and pans of raw chicken and raw pork were observed stored directly above ready-to-eat salsas in walk-in cooler at time of inspection. |
Raw animal products were relocated to bottom shelf for storage in walk-in cooler during inspection. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Beef/vegetable soup stored in large deep container cooled overnight in walk-in cooler did not meet time/temperature parameters for cooling. Product was placed in walk-in cooler during PM hours on 01/04/2026 and after cooling overnight, internal product temperature was checked with TDA probe thermometer registering 49-50 degrees F. Product must be cooled to 70 degrees F within 2 hours and to 41 degrees F or below within an additional 4 hours for a total cooling time of 6 hours. |
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Establishment did not have a probe food thermometer available for checking food temperatures at time of inspection. |
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Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Hispanic style cheese repackaged by store and displayed in retail self-service case does not have ingredient labeling at time of inspection. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Test strips for chlorine sanitizer used by establishment are not available at time of inspection. |
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Priority Foundation (PF) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Doors to women's and men's restrooms are not self-closing at time of inspection. |
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Core (C) |
0 |
| 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 in foodservice kitchen area are not shielded or shatter resistant. Lights above bulk ice maker are not shielded or shatter resistant. |
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Core (C) |
0 |