| 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 with gloves on take raw chicken from cooler and place on grill with gloved hands, then opened cooler door with same gloves to put chicken back in, then removed gloves and placed on new gloves without washing hands. Observed employees coming in and out of kitchen and placing on gloves without washing hands prior to doing so. |
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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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Observed employee taking cooked tortillas off the grill with bare hands and placing in a cooler to store. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Establishment receives frozen oysters in and cooks them and sells them on the half shell as well. At time of inspection there was only 6 shell stock tags available and none of which had dates of last sold on the tags. PIC stated she had sold many oysters but only had 6 tags available to review at time of inspection. |
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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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Observed raw fish and raw shrimp in restaurant upright cooler stored over ready to eat foods. Observed vegetables in meat cooler stored with ready to eat foods. Observed whole raw fish stored over fresh vegetables in upright cooler in meat department. PIC was educated on how to store raw products in coolers. |
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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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Observed a dirty knife store on a magnetic strip with clean knives at time of inspection. Magnetic strip where clean knives are store was observed to have food crumbs and grease on it at time of inspection. |
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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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Observed ban saw with excessive dried food on the top wheel blade and bottom wheel blade. PIC stated the ban saw had not been used today. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed employee in meat department washing cutting board and not rinsing or sanitizing at time of inspection. |
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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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Observed a tote of whole raw Tilapia located in stand-up cooler in meat department with an internal temperature of 49 F. Observed 3 1/2 hotel pans of cooked re-fried beans stored in stand-up cooler in restaurant area with an internal temperature of 52 F degrees. Salsa stored in cooler in meat department had an internal temperature of 49 F. Observed a bucket of sour cream store in meat department cooler with an internal temperature of 47 F. Observed a pan of whole raw shrimp in meat department cooler with an internal temperature of 55 F. Observed a pan of tripe sitting on the meat prep table with an internal temperature of 85 F degrees. |
PIC discarded all foods out of temperature at time of inspection. |
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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Observed refried beans in restaurant cooler not date marked. Observed shredded meat in restaurant cooler with no date mark. Observed opened sour cream with no date mark. |
PIC discarded all foods not properly date marked at time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Observed a bottle of Raid stored with the cleaning chemicals in the back area near the restrooms at time of inspection. |
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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)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed re-fried beans in stand-up cooler according to PIC was made on 03/07 (yesterday) in deep hotel pans with lids with an internal temperature of 52 F degrees. Beans where not cooled properly after cooking. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probe thermometer was available at time of inspection. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed a large crack on a exterior door that is located in the storage room. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed live cockroaches under the upright meat prep cooler and prep freezer. Observed live roaches behind the retail case in the meat department. |
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Priority Foundation (PF) |
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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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Observed cooked rice stored in plastic to go bags at time of inspection. Observed raw frozen meats stored in freezer in to go plastic bags. To go plastic bags (grocery bags) are not food contact safe for cooked or raw foods. |
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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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Observed whole raw fish stored in buckets of ice sitting on the floor in the 3 compartment sink area in the meat room. Observed tomatoes in a container stored on the floor in the kitchen area. Observed spices stored on floor in back storage room. |
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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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Observed the tortilla press machine with broken wires hanging from the side, not safe or easily cleanable. |
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Priority (P) |
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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 hot water located at the hand sink in the meat department and no hot water located at the hand sink in the 3-compartment area of the meat room. Hot water was available at the hand sink in the kitchen area, restrooms, and 3 compartment sinks. |
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Priority Foundation (PF) |
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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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Observed stand up cooler in kitchen area and meat department dripping condensate from the fan into a pan at time of inspection. Observed the hand sink in the 3 compartment sink area of meat room excessively leaking water from underneath when the water is turned on. Observed the meat room 3 compartment sink leaking water from underneath at time of inspection. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Observed very little light in the area where dishes are being washed for the meat department at time of inspection. |
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Core (C) |
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