| 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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Observed several food safety issues going on at firm:
**The cook was not able to speak to temperature of foods prepared. Also, cook was seen not washing hands before dawning gloves.
**Several food items were missing date marking/time stamps of when they were prepared and when to disregard. (All food was discarded during inspection).
**Cleaning is an issue at this firm with moldy/rancid bloody spills inside the walk in cooler, cups and spills under hand sink near beverage machines.
***Wet nesting is also an issue with several pans and food preparation equipment stacked improperly. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that PIC was not able to speak to sanitizer testing. PIC was not aware of the correct PPM (parts per million) needed per the Manufacturer's recommendation. |
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Priority Foundation (PF) |
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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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Observed cook move from different food preparation areas without hand washing and dawning gloves before they went back into food preparation. |
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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)2 Handwashing sinks, properly supplied with soap |
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Hand sink inside food prep area, near the register was not supplied with adequate liquid soap for hand washing. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed that hand sink inside the Laredo Taco was not properly supplied with hand towels and/or hand dryers. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed coffee makers with heavy coffee residue set up on them where the coffee spout meets the carafe.
**Observed ice maker with food residue/spills underneath where spout meets the single serve coffee.
**Observed sticker residue and food residue built up on can opener used in food preparation.
**Observed potato slicer with encrusted food residue on the blades. |
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Priority Foundation (PF) |
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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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Observed chicken tenders being held inside warmer with 123F and 127F using inspectors calibrated probe thermometer. |
All food was discarded by PIC. |
Priority (P) |
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| 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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Observed several items were not within the proper temperature for Cold Holding. Onions (66F) Green Peppers (63F) and pico (66F) were probed using inspectors calibrated probe thermometer. |
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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)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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Observed several food items without date marking of when they were made or when they needed to be discarded. Beef Empanadas , Corn Dogs, Burritos, and Chicken Empanada. Also, several items inside the open face cooler that housed fresh toppings without date marking. |
The entire case of hot and cold foods were discarded during inspection. |
Priority (P) |
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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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Observed several items that were past the date set by 7-Eleven protocol. Ham and Cheese Sandwiches. |
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Priority (P) |
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| 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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Observed open face toppings cooler was not turned on during inspection. All items had to be discarded by PIC for improper cold holding and no food items were date marked. |
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Priority Foundation (PF) |
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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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Observed and allergen booklet but no allergen statement for pastries they currently have in there case. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed open container of hot dogs inside prep cooler without date marking and not covered from contamination inside the cooler. |
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Priority (P) |
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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(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed several stacks of food service pans not adequately draining causing wet nesting, which is a way for Food borne illnesses to grow. |
The firm either needs to stop stacking pans to the point of them not drying or come up with a better process to air dry there pans. |
Core (C) |
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| 42,43 Single service & gloves |
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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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Observed the cook not donning new gloves before entering a food prep area. |
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Priority (P) |
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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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Observed black mold inside drink dispenser drain.
**Observed spills and encrusted food residue under hand sink near fountain dispenser.
**Chili and Cheese dispenser with encrusted food residue built up inside the sides of machine, where food is dispensed.
**Observed heavy, encrusted, moldy blood spill inside Walk-in Cooler leaving area open to a source of contamination. |
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Core (C) |
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