| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Several employees personal drinks were separated out throughout the food service preparation area were open foods were observed to be present. |
|
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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 |
Employee was observed after removing single use gloves to wash their hands without using soap then employee dried hands and put on a pair of single use gloves to handle raw animal proteins. |
|
Priority (P) |
0 |
| 06,07 7 No bare hand contact with ready to eat food |
in |
|
|
|
0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Employee was observed to handle ready to eat tortillas with their bare hands. Employee after placing the ready to eat meat in the tortilla then used their bare hands to push down the meat and tortilla. |
|
Priority (P) |
0 |
| 13 Food separated and protected |
in |
|
|
|
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 chopped beef was observed to be stored above ready to eat sauces in large standing cold holding unit and raw fish was observed to be stored over ready to eat fruit and sausage biscuits in the standing freezer. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer (used for raw meats) was observed to have excessive amount of build and dried meat residues on the push plate, the blade and the upper lids of the slicer. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Chicken and vegetables, queso dip, dieced tomatoes were observed to not have a preparation or discard date. According to the Person in Charge all the foods referenced above were prepared on 25 July 2023. |
|
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Temperature control for safety cooked meats (chicken, pork and beef), salsas and chopped vegetables were given 8 days. Several of the cooked chicken and beef had preparation dates of 24 July 2023 to 31 July 2023. |
|
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
A large pot (3 feet cross and 12 inches deep) of beef was observed to be sitting next to a blowing fan in the preparation area. Person in charge the metal pot of beef was being cooled. Several other containers of cooked meats were observed to be sitting on the food preparation table. Tight fitting lids were observed on all food containers at the time of observation. Discussed with PIC approved cooling methods such as shallow pans, smaller portions, and rapid cooling of foods. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
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 |
Facility is bagging ice in house for retail sales. The facility is repacking several shelf stable dry foods (such as peanuts, peppers) for retail sales and is packaging in house made tortillas for retail sales. All the food items referenced above did not have require food label to include the name and address of the facility. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Cooked tortillas were observed to be stored in linens then in a plastic bag at the food preparation area. Several raw meats were observed were observed to be stored in grocery bags in the standing freezer at the back storage area. Several containers of cut vegetables were observed be wrapped in linens and micro cloth towels.
The facility has a large tortilla machine, at several places on the machine near the press and drop point of the raw tortilla, gear grease was observed to be dripping. Gear grease was observed in several places near the assembly conveyor belt to have excessive amount of grease build-up. Grease is not a food grade grease, according to the Person in Charge it is a regular lithium grease. |
|
Priority (P) |
0 |
| 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 |
Large packages of onions were observed to stored directly on floor in the retail display area near the front door. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Employee was observed to be towel dry dishes after being removed from sanitize sink basin. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Wooden cutting board next to the flat top grill was observed to have large cracks. |
|
Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
in |
Card board was being used in stand freezer, back storage, for covering over the shelves. |
|
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Water from an AC unit was observed to be dripping in a bucket with water splashing on the large tortilla mixing basin and the wall behind the tortilla flour mixer. |
|
Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
Female restroom trash can in the individual stalls were observed to not have cover trash cans. |
|
Core (C) |
0 |