| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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PIC was unable to demonstrate knowledge of proper cold holding.
** Employees cooking food wasn't aware of the hot holding temperature.
** Employee observed mixing Quat sanitizer with chlorine sanitizer to sanitize the dishes. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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** PIC was unable to maintain active managerial control due to NUMROUS PRIORITY VIOLATIONS during today's inspection. |
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Priority Foundation (PF) |
1 |
| 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)(b) Cleaning Procedure for washing hands and arms |
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** Employees observed washing hands for few seconds with water only. |
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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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** Raw beef observed stored above salsa and barbacoa pans in the WIC. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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** Quat sanitizer concentration observed at 0 ppm in the 3 compartment sinks at the meat cutting area and kitchen area |
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Priority (P) |
2 |
| 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 wings 122F.
** Potato wedges 104F
**Barbacoa 80F.
** Fried fish 91F.
** Beans 109F.
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PIC voluntarily discarded during inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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** Raw whole chicken 81F.
** Raw chicken breast 80F.
** Chorizo 1 69F.
** Chorizo 2 49F.
** Cut watermelon 64F. |
PIC volunatrily discarded during inspection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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** Open air chicken/chorizo cooler observed not work properly, temperature was 67F. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Employees handling food observed wearing necklaces, wrist watches, and bracelets. |
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Core (C) |
1 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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** Employee handling food in the meat cutting area observed without effective hair restraint. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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** In use tongs observed hang on smoker/grill outside the building with presence of flies around the tongs. |
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Core (C) |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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** Cleaned and sanitized scoops stored next to raw pork and under raw pork skin in the walk in cooler. ** Cleaned tongs observed hung above washing basin (touching uncleaned dishes).
** Cleaned knives observed stored against the wall (between the wall and the 3 compartment sink).
** Cleaned pans observed stored in the open air outside the store, not protected from pests. |
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Core (C) |
2 |
| 42,43 Single service & gloves |
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0 |
| 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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** Employees observed not changing gloves after handling raw food and started touching RTE food. |
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Priority (P) |
0 |