| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the following food contact surfaces to be visually unclean: *Interior of the meat grinder, confirmed stored clean and not used today, located in the meat area of the kitchen, contained dried, encrusted yellow organic matter on the auger as well as on the grinder plate.
Observed black organic matter build-up on the interior components of the ice maker located on the retail floor. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed the following food, held on the steam table, not being maintained at 135F or above when measured with inspector's probe thermometer: Pork Carnita 117F. |
Per PIC, food was cooked less than 2 hours prior. The PIC instructed the employee to reheat the product to 165F or greater. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed the following TCS foods not being maintained at 41F or less when measured with inspector's probe thermometer:
Location -Walk-in cooler: Salsa 50F, raw beef slabs-x9 50F, raw pork slabs-x4 50F, 20 gallons milk 48F, cooked ham chubs- x4 47F, packages mozzarella cheese-x6 50F, containers Yogurt-x30 49F.
Location- stored on counter: Chicharron with layers of meat attached to rind 66F. |
The PIC voluntarily discarded all the products. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed Chlorine bleach sanitizer, held within the three-compartment sink and sanitizer bucket in front area, to measure unknown and greater than 200 PPM when using the store's chlorine sanitizer test kit. Per Manufacturer's instructions, chlorine bleach sanitizer should measure between 50-200 ppm. |
The PIC had the employees dilute the sanitizer solutions to measure within manufacturer's range. |
Priority (P) |
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 |
Observed on the retail floor, no label or incomplete labeled containers/packages (numerous and too many to count) of dried food product that La Villa packages and then places them out on the retail shelf for sale. Products observed were non-TCS such as Churritos, Cannery, Almonds, Pumpkin Seeds, etc. All food products for retail sale must have a label with common name, ingredient list, allergens, quantity, name & address of manufacturer. |
|
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 |
Observed uncovered, small bowls of dried red chili peppers pods (condiment) stored on the restaurant tables for customers. Food is unprotected as they are uncovered and no serving utensil available for customer. Condiments shall be protected from contamination by
being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for
dispensing, or individual packages or portions. |
PIC had all condiments placed in covered containers and dedicated utensils. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed several soiled wiping cloths stored on the counters in the kitchen.
Cloths in-use for wiping counters and other equipment surfaces shall be:
(I) Held between uses in a chemical sanitizer solution. Cloths in-use for wiping surfaces in contact with raw animal foods shall be
kept separate from cloths used for other purposes. |
PIC instructed employees to make sanitizer buckets and keep the raw meat cloths separate from RTE. |
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 |
Observed a large stack of wet pans stored on the shelf next to the 3-compartment sink. When pans were lifted, a large amount of water drained from the pans to the floor. Equipment and utensils must be air dried prior to storing clean. |
Employees voluntarily spread pans out to air dry prior to storing clean in a stack. |
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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed heavily soiled cardboard, located beneath the raw meats, lining the shelving in the walk-in cooler and giving off a foul odor. Nonfood-contact surfaces of equipment that
are exposed to splash, spillage, or other food soiling or that require
frequent cleaning shall be constructed of a corrosion-resistant,
nonabsorbent, and smooth material. |
Employees voluntarily removed soiled cardboard. |
Core (C) |
0 |