| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The PIC was not able to demonstrate adequate knowledge of food safety due to multiple priority violations. |
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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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Multiple priority violations with repeat violations indicate a lack of managerial control and improper training of employees. |
Links to retail food fact sheets and training videos provided in the comments of the inspection report. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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A cutting board was observed stored on top of the hand washing sink in the meat department. |
The PIC moved the cutting board. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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1. No soap was available at the meat department hand sink.
2. No soap was available at the sink in the men's restroom.
3. No soap was available at the sink in the women's restroom. |
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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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1. No paper towels or drying device was available at the meat department hand sink.
2. No paper towels or drying device was available at the sink in the men's restroom.
3. No paper towels or drying device was available at the sink in the women's restroom. |
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Priority Foundation (PF) |
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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 was observed store next to ready to eat tortillas in the meat walk in cooler. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Chicken cutlets were observed displayed over pork products in the reach in meat cooler. |
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Priority (P) |
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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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Old meat build up was observed in the upper and lower chambers of the meat band saw.
Old meat residue was observed inside the grinder machine. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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No system was in place to know when to break down and sanitize the meat band saw, deli slicer, or grinder machine. |
The deli slicer and band saw are kept in the met prep room at 56 degrees. These must be broken down and sanitized every 4 hours after being put in to use. The grinder machine is kept in the meat walk in cooler at a temperature of 36 degrees. This must be cleaned and sanitized every 24 hours. |
Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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The firm normally uses a quaternary ammonium sanitizer solution. The PIC stated the firm had run out and more was on order. The PIC was able to provide bleach at the meat department 3 compartment sink. The firm had quaternary ammonium test strips that were in date. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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The retail prepacked meat cooler was scanned with an infrared thermometer at 39 degrees on the back wall. Products in this cooler were scanned with an infrared thermometer at 43 degrees and above. Several products from this case were probed with a state issued calibrated thermometer. Cold cut ready to eat ham was 46 degrees. Hot links were 46 degrees. Chorizo was 58 degrees. Smoked sausage was 50 degrees. |
The PIC voluntarily discarded all out of temperature items. |
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-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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14 packs of tortillas labeled keep frozen were observed in the retail prepacked meat cooler that was above 41 degrees. |
The PIC voluntarily pulled the product to discard. |
Core (C) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Three packs of meat products were observed thawing in a compartment of the 3 compartment sink filled with water. A package of chicken was observed thawing on the drain board of the 3 compartment sink. |
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Core (C) |
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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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Repackaged food items (dry pasta like food) did not have the name of the item, name and address of the firm, ingredients, and allergens labeling on them. |
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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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1. While the inspector was investigating the meat band saw they felt water droplets hitting their neck. Upon further investigation the cooling unit above the 3 compartment sink was spraying small water droplets from it that could possibly contaminate the meat saw. There was also condensation dripping from the cooling unit onto the 3 compartment sink.
An unidentified meat product was observed in the meat walk in cooler unwrapped and not protected from contamination.
2 buckets of adobe sauce were observed in the meat walk in cooler uncovered and not protected from contamination. |
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Priority (P) |
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| 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... |
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Produce items were observed directly on the floor in a non-functioning walk in cooler used to store non TCS foods. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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The hot water hand of one of the faucets of the compartment sink is missing. |
PIC states that the firm has already contacted a plumber to repair the three compartment sink. |
Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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No cold water was available at the 3 compartment sink. Only one handle of the sink would turn on water and it dispensed hot water. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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The waste receptacle in the women's restroom did not have a lid or cover. |
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Core (C) |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The doors on the men's and women's restroom are not self closing. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Excessive ice build up observed in two of the 3 novelty ice cream chest freezers. Needs defrosting. |
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Core (C) |
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