| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Several employees personal drink was observed throughout the food service and meat department preparation tables with open foods present. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employees were observed several times to handle raw animal proteins with single gloves. Employee was observed to remove single use gloves and did not wash their hands before placing new pair of single use gloves. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were observed in the employee unisex bathroom. |
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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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At the makeshift unit (top part) raw chicken was observed to be stacked over the load line next to an open-air container of cilantro. Bottom of the makeshift unit raw sea food was observed to be stored in an open container next to washed whole vegetables. |
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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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The can opener blade attached to the food preparation table was observed to have dried food residues on the blades. The ban saw blade and wheel was observed to have excessive dried food residues. The second deli meat slicer in the meat department was observed to excessive amount of dried food residues and build up on the blades and (lower and upper) lips of the slicer. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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A container of mexican rice in the food service walk in cold holding unit was observed to have preparation date of 8/7. The internal temperature of the rice was observed to be at 58 degree F. |
Person in charge voluntary discarded the container of the rice in the trash at the time of inspection. |
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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Chicken in red sauce was observed in the second standing cold holding unit to have preparation date of 7/30 and a discard date of 8/6. |
Person in charge voluntary discarded this container at the time of inspection. |
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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Several containers of salsa and beans being offer for sale at the retail display unit did not have required information, including the ingredient list, allergens, quantity, name & address of manufacturer. |
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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(2)(b)5 Outer Openings - Protected |
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The two back receiving doors were observed to have a gap between the door frame and the floor. |
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Core (C) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Several metal containers of refried beans were observed to be cooling process and being stored uncovered and unprotected. |
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Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wet wiping cloths were observed to be stored on sink basin of food service hand washing sink and sink basin of three compartment sink. |
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Core (C) |
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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(8) Linens must be laundered between uses; wet cloths changed daily; stored properly; may be laundered on site in mechanical washer, designated sink, or warewash sink; laundry f... |
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Clean ready to use pans and utensils were observed to be stored above the drain board on the dirty side of the three compartment sink. |
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Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Several single use trays and containers were observed to be stored not inverted in the food service and meat department area. |
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Core (C) |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Employee's were observed to be double gloving their hands when handling raw animal proteins and between changing tasks. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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The cutting board in the meat department were observed to be heavy scored. The cutting board at the hot holding was observed to be heavy scored. Meat department black display trays were observed have missing and cracked pieces. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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The unisex employee restroom trash can did not have a lid. |
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Core (C) |
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