| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed in the meat case, uncovered fresh meat stored directly beneath the leaking condensation unit (less than 6 inches from condenser to meat). Condensate was observed dripping on the uncovered liver. |
The PIC voluntarily discarded the pan of liver and covered all the meats in the case on the top shelf. |
Priority (P) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed multiple raw animal proteins stored improperly by species. Walk-in cooler-Observed box of raw chicken (Safe Handling 165F) to be over box of raw tilapia (safe handling 145F). Meat cooler- Observed raw chorizo(155F) over raw whole beef(145F). |
PIC voluntarily moved ground product away from or under raw whole muscle meat animal proteins and placed fish above chicken during inspection. |
Priority (P) |
0 |
| 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 surfaces to be visually unclean: Observed the nozzles in the retail soda machine to have black organic build up. Observed pans stored clean in the ware wash room to have dried white food debris. |
|
Priority Foundation (PF) |
1 |
| 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 on the steam table in the kitchen the following products not maintained at 135F or above when measured with inspector's probe thermometer: shredded pork 120F and Fried tacos 102F. |
Since the products were made less than one hour prior to inspection time, the PIC moved both products to the oven to reheat to 165F or above. |
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 foods not maintained at 41F or less when measured with inspector's probe thermometer: sliced tomatoes 50F stored on cold top-prep line, and pooled raw eggs 51F stored inside the bakery oven which was on 'Off' mode. |
Both products were prepped less than 2 hours prior to inspection and both products were placed in the walk-n cooler to properly cool down to 41F or less. |
Priority (P) |
0 |
| 23 Consumer Advisory for raw or undercooked foods |
in |
|
|
|
0 |
| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
Observed Ceviche stored inside the meat cold case with a disclosure sign on the case glass disclosing raw fish and allergens but no 'Reminder' was posted noting raw fish may increase your risk of foodborne illness. Consumer Advisory signs have 2 parts: disclosure and reminder. |
|
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 |
Observed the following products held for retail sale and not properly labeled (missing 1 or more items on label- firms' address, ingredients, allergens): repackaged dry goods like red chili peppers and spices, bakery self-serve case, containers of lard, cheese, and cream. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
Observed in-use scoops stored with handles touching foods in the following products/locations: Meat room- scoop in salt seasoning, scoop in sugar. Dry storage room- scoop in dry bean container. |
The PIC voluntarily removed the scoops from the products. |
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 |
Observed in the bakery a metal scoop with a 2x2 inch portion chipped off. Observed in the bakery the mixer whipping attachment to have tape holding wires together (food contact portion). Observed in the dry storage room the lid to the dry rice duct taped over half of the lid. All food contact surfaces must be cleanable and should be smooth and free of breaks, open seams, cracks, chips, inclusions, pits.
similar imperfections |
|
Priority (P) |
0 |