| 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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Employees personal drink were observed on food preparation counters while open foods were present and foods were being prepared. Employee was observed to be preparing foods at the food service area and was observed to be chewing gum. |
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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)(d) Food employees shall clean their hands in a handwashing sink |
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One employee were observed to wash their hands in food preparation sink. |
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Priority Foundation (PF) |
1 |
| 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 fish was observed to be stored on top of ready to eat rice in underneath the food preparation tables in the food service area. |
Person in charge voluntary discarded all the foods referenced in the violation during the inspection. |
Priority (P) |
1 |
| 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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Cooked pork belly in the hot holding station was observed to have internal temperature of 95 degrees F. Chicken soup in large pot at the food service preparation area was observed to be 55 degrees F. Cooked chicken, ground beef, and pork located underneath the food preparation tables in the food area were observed to have internal temperature of 56 to 129 degrees F. |
Person in charge voluntary discarded this food referenced in the violation in the trash at the time of inspection. |
Priority (P) |
1 |
| 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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A container of beef (cubed) at the food service preparation table was observed to have internal temperature of 46-47 degrees F. Beef had a preparation date of .12 March 2024. |
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Priority (P) |
1 |
| 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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Deli meat ham and hot dogs in the makeshift unit at the food service were observed to not have a open/preparation date or a discard/expiration date. |
Person in charge voluntary discarded this food referenced in the violation in the trash at the time of inspection. |
Priority (P) |
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| 23 Consumer Advisory for raw or undercooked foods |
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| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
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No consumer advisory was not available on menus, previous stickers on the menus were not visible. |
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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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Facility's food probe thermometer was observed to be verified at 38 degrees. |
Person in charge adjusted the food probe thermometer to 32.0 degrees F during the inspection. |
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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Cooked in house made tortillas were observed to be covered with a blanket. Beans, meat, cheeses, sauces, dips, salsa, juices (at drink station) and diced cilantro and onion were observed to be stored uncovered and unprotected in the cold holding units and standing cold holding unit in the food service area. |
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Priority (P) |
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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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Several of the cutting boards in the food service area were observed to have burns and be heavy scored. |
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Priority (P) |
1 |
| 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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Metal storage rack in the back storage area was observed to have excessive amount of dried food and meat residues on the shelving units. |
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Core (C) |
1 |