| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge was unable to demonstrate knowledge of relevant food safety to include hot holding temperatures, cook temperatures for raw animal proteins and correct set up of three compartment sink during the inspection. |
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Priority Foundation (PF) |
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| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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Person in charge was unable aware of when to restrict and exclude sick employee from working around foods. Facility was provided a TDA fact sheet on employee health. |
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Priority (P) |
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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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Several employees' personal drinks in food preparation area and on food preparation counters with open foods present. |
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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)(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 handle dirty dishes from food service dining area and take them to dirty dish staging area. Employee did not wash their hands before moving on to handling utensils and engaging in food preparation. |
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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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In several of the cold holding units in the food preparation/cooking, food preparation area, raw chicken was observed to ready to eat/cooked chicken, sauce, and cheeses. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The dial of the food processor in the food preparation area was observed to have dried food residues. |
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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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Facility was not sanitizing dishes after washing and rinsing. |
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Priority Foundation (PF) |
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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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Fried fish as the hot holding self-serve had an internal temperature of 98 degree-F. |
Person in charge voluntary discarded foods referenced in the violations in the trash during the inspection. |
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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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Packaged cheese in cold holding unit was observed to be 49 degree F. Refried beans in standing cold holding unit were observed to having internal temperature of 58-71 degrees F. Sour cheese in standing cold holding unit at food preparation/cooking was observed to be at 48 degree F. Salad, in food preparation was observed to have internal temperature of 72 degrees F. Raw chopped meats in standing cold holding unit were observed to have internal temperature of 54 degrees F. Gallon milk in the small food preparation cold holding unit was observed to have internal temperature of 68-degree F. |
Person in charge voluntary discarded foods referenced in the violations in the trash during the inspection. |
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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Ground beef, Mexican rice and salsa Verda were observed to in the cooling process, with tight fitting lids in large containers in several of the cold holding units throughout the facility. |
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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(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Several (4) standing cold holding unit in the facility did not have temperature measuring devices. |
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Priority Foundation (PF) |
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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 did not have a food probe thermometer available for use during the 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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Back receiving doors had excessive amount of gaps in sides of door. |
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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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Signs of roaches were observed in the food service preparation areas. |
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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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Tortillas were observed to be wrapped in linen towel at the hot holding area. Several 50 lbs bags of flours and grains were observed to be stored directly on the floor throughout the facility. Several bags of large onions were observed to be stored directly on the floor in the back storage area. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Plates used for food service in the food preparation/cooking area were observed to be stored not inverted. |
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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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Several of the small cutting boards in the food service preparation were observed to be heavy scored. |
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Priority (P) |
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| 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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Card board was observed to be used on a food preparation table in the fryer area. |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility did not have test strips for bleach sanitizer available during inspection. |
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Priority Foundation (PF) |
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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 of the storage racks and bottom of food preparation tables were observed to have excessive amount of dried food residues and build-up. |
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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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Drain in the back frying area was observed to be not draining and water was observed to be pooling on the top of the draining. |
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Priority (P) |
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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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Walls in food cooking/preparation area was observed to be in poor repair with peeling paint. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Several of the wall in the food service preparation areas were observed to have holes. Floors were observed to have excessive amount of dried food residues and build up. |
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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(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Facility is using propane grills in frying area with no ventilation/hood system/filtration. |
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Core (C) |
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