| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, particularly priority and priority foundation violations, firm has not demonstrated adequate managerial control for food safety (food borne illness risk factors). |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed employee chewing gum while actively preparing foods in the kitchen. |
Employee discarded gum upon inspector notifying employee. |
Priority (P) |
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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 employee leave building to enter outside storage unit, re-enter kitchen, and donned a pair of gloves to prep food without first washing hands. |
Employee discarded the gloves, and wash hands after being informed by inspector. |
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)3 Handwashing sinks, properly supplied with drying devices |
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Observed the Kitchen handwashing sink to not be properly supplied with paper towel or other drying device. |
Employee provided disposable towels to the kitchen handwashing sink after being notified by inspector. |
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 the 4 kitchen knives, stored clean on a magnetic knife holder, to have accumulated dried food debris. |
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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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Firm observed not to have in-use TCS utensils/spatulas and other TCS equipment stored at ambient temperature on a four hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, PIC stated they are daily. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours.
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Priority (P) |
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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 on the steam table the following products not maintained at 135F or above when temperature was taken with inspector's probe thermometer: Refried beans 120F, pork filling 97F, chicken filling 119F, Chile relleno 97F, and fried taquitos 65F. |
Employee removed the products from the steam table and reheated to 165F or above. |
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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Date marking system observed to not be in place as the following TCS products did not have a date label located in the prep cooler and walk-in cooler: bag of cooked cubed steak, two containers of chicken filling, 8 large and small bags of tamales, and a container of beef soup.
Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days) |
The PIC voluntarily discarded all non-labeled products in large trash bags and then placed in the dumpster. |
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 in the kitchen prep cooler, a container of cooked pork filling held for more than 7 days (prep date: 12/14), today's date 12/21. |
Employee voluntarily discarded the product upon inspector notifying employee the food was expired. |
Priority (P) |
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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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In the back storage room on the floor, observed a large container holding 2 bags of steak and one bag of chicken defrosting in standing water measuring 83F with inspector's probe thermometer. Product was still in a hard frozen state. Defrosting requires running cold water at 70F or above in a clean sink and no food stored on the floor. |
Employee relocated the product bags to the freezer in the back storage room. |
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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*Observed the following products made and packaged in-house with no labels and presented for retail sale on the shelving units within the market: 20 bags of different sizes of Duros (fried wheat pellets). *Observed 8 bags of corn chips for retail sale without any labels. *Observed bags of ice without a name and address label located in the retail chest freezer. |
In-house packaged items, except ice, was voluntarily pulled from the shelving units by the PIC and employees until a label could be placed on the product. |
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)(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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Observed the storage room, adjacent to firm, exterior door does not lock. The door is a storm door, without screens. The storage room contains 3 freezers full of product, operational ice maker with ice inside, and other items for the facility. The room with products inside must be protected with a locking device. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed significant leak beneath the 3-compartment sink, right hand basin. There is a bucket beneath the sink collecting waste-water and fills quickly. Repair within 14 days. |
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Priority (P) |
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