| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Food employee was observed removing tortillas from grill and rolling with bare hands while preparing food orders. |
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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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Meat slicer in ambient temperature meat prep area not properly cleaned and sanitized after last day's use, dried meat residue buildup observed on slicer blade at time of inspection. |
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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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Cooked ground beef observed sitting on counter top not under temperature control at time of inspection, internal temperature checked 114 degrees F with TDA probe food thermometer during inspection---Store made chicharrónes observed held in display for retail sale without temperature control at time of inspection, internal temperature of product checked 65 degrees F with TDA probe food thermometer. Product must be maintained at or below 41 degrees F or at or above 135 degrees F. |
Product was voluntarily discarded by Management during inspection. |
Priority (P) |
0 |
| 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)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, ... |
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Numerous temperature-controlled for safety foods were observed to not be date marked at time of inspection, Sliced vegetables including peppers and tomatoes, previously cooked chicken, previously cooked rice, and open packages of deli meats are not date marked at time of inspection. Product must be date marked upon opening or preparation and used/discarded within 7 days counting opening or preparation date as Day 1. |
Product was voluntarily discarded by Management during inspection. |
Priority (P) |
1 |
| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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Establishment offers eggs and beef undercooked upon request, there is no Consumer Advisory provided at time of inspection. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Establishment does not have a correct type probe food thermometer at time of inspection. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Section of lights above food prep area at ice machine at entrance to kitchen and in fresh meat case are not shielded or shatter resistant. |
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Core (C) |
0 |