| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed employee working with food finish and remove their gloves and leave the kitchen area. Employee returned and donned new gloves without washing hands. I coached employee and manager on proper hand washing procedures. |
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Priority (P) |
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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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Observed raw Pork Bellies stored above ready to eat tortillas in the walk-in cooler in the kitchen. Educated employee and manager on proper storage procedures of separating Raw from Ready to eat foods. |
Manager voluntarily relocated raw pork bellies during inspection. |
Priority (P) |
0 |
| 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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Observed the Meat Band saw and Meat slicer in the Meat Dept to have a build-up of food residue and debris on the blade clips, the bottom fly wheel, and the top fly wheel of the band saw. Build-up of food residue on the blade guard and back side of the slicer from previous days use. Not properly cleaned and sanitized |
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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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Chicken and peppers, Pork spare ribs, and Whole Chickens internally probed with a TDA probe thermometer were observed to be out of the safe hot holding temperature guidelines of 135*F or higher. The temperatures were observed to be between 98*F and 125*F at time of inspection. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed 4 cases of frozen raw pork being thawed out in ambient temperature in the back of the kitchen and not being performed in a refrigerator (under 41F) or submerged in cold running water. Educated employee and manager on proper thawing procedures. |
Manager voluntarily moved product to walk in cooler to thaw during inspection. |
Core (C) |
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| 35,36 Pests & contamination |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
1. Observed packaged food stored on the floor in the back storage area and the walk in cooler.
2. Observed 4 uncovered pots of food stored on the wire rack in the walk in cooler unprotected.
3. Observed establishment processing raw meat at warewashing sink. |
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Core (C) |
1 |
| 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(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed metal pans and plastic food containers to be wet stacked on the drying side of the 3 Bay sink. Educated employee and manager on proper air drying procedures. |
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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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Observed single service articles stored on the floor in the back storage area and adjacent to the meat dept. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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The wire storage rack in the walk in cooler was observed to have a heavy build-up of food residue and debris on the shelves, the fronts of the rack, and the underside of the shelves. |
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Core (C) |
0 |