| 06,07 Hand Hygiene |
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0 |
| 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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Employee was observed to with a single use pair of gloves to handle, crack and place in pan raw shell eggs. Employee removed single use gloves but did not wash their hands before placing a new pair of gloves on and moving to other areas to handle utensils, plates and ready to eat foods. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Employee was observed to be preparing jalapenos for Pico de gallo in the back preparation area, employee had one hand gloves with a single use glove and the other hand was not gloved. Employee was observed to be holding the jalapeno in gloved hand and was with non-glove handing removing the seeds with their fingers. |
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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 chorizo sausage was observed to be stored on the top part of the makeshift unit, around ready to eat pickles and mayo. Several pieces of raw chorizo were observed on the side around the metal container. |
Person in charge removed to container of raw chorizo from the top of the makeshift unit and place on the bottom with other raw foods during the inspection. |
Priority (P) |
0 |
| 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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Three open bags of hard boil eggs were observed in the front salad makeshift unit with no preparation or open date. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
1 |
| 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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A container of mash potato's in the small freezer at the food service/cooling area and pasta dishes at the same location were observed to be stored uncovered and unprotected. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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A metal container of cooked pasta in the walk-in cold holding unit was observed water from the condenser dripping on to the lids. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting boards were observed to be heavy scored. Small cutting boards in the back food preparation area were observed to have uncleanable tops due to melting. |
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Priority (P) |
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 |
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Several of the metal racks/shelves in the walk in cold holding unit were observed to have excessive amount of rust. |
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Core (C) |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The automatic dish machine was observed to have excessive amount of buildup on the outside of the machine sides, the inside of the machine, and on the spraying unit. The preparation two bay sink was observed to have excessive amount of dried food residues and build up on the splash guards, drain boards and sides of the sink. |
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Core (C) |
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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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Several non food contact surfaces were observed to have excessive amount of dried food residues build up and grease. These areas include the inside of cold holding unit, doors and seals, inside and outside, sides of cold holding, cooking and hot holding equipment, hand towel dispensers, handles of makeshift units, and top corners of the inside of the makeshift units. |
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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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Corner of the walk in cold holding unit floor was observed to have broken and missing tiles and water was observed to be pooling in this area. |
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Core (C) |
6 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The walls and floor in the food service cooking/preparation area were observed to have excessive amount of grease build, trash and dried food residues. Excessive amount of grease and dried food residues was observed under the cold holding equipment in the food service/cooking area. |
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Core (C) |
3 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hood in the food service area were observed to excessive amount of dried food residues, grease build. |
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Core (C) |
0 |