| 13 Food separated and protected |
in |
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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 different containers of raw chicken parts stored above raw beef in meat display cooler. Observed raw chorizo sausage stored above raw whole beef in meat display cooler. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed firm did not have a method in use for ensuring meat saw and deli slicer stored at room temperature were fully cleaned and sanitized every 4 hours. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed sanitizer concentration for chlorine sanitizer solutions in 3 compartment sink and sanitizer bucket were below minimum 50 ppm for chlorine. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 diced onions, cut tomatoes, and cooked meats for tacos held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Cut produce items were made less than one hour prior to inspection. PIC voluntarily moved those items to the walk in freezer to bring temperature below 41 degrees F. Items made more than 4 hours prior to inspection were voluntarily discarded by PIC. |
Priority (P) |
1 |
| 26 Variance obtained; Specialized Processes |
in |
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0 |
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
Observed escabeche (carrots and other vegetables acidified in vinegar) made on site. Firm was selling the escabeche as shelf stable. To sell an acidified product as shelf stable requires a HACCP plan and variance that the firm did not have. |
PIC voluntarily discarded all escabeche. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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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 labeling missing on packaged pre-cut cactus in produce retail case. Observed labeling missing on corn, cut squash, and herbs packaged on site. |
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Priority Foundation (PF) |
1 |