| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed a steel wool pad and green scrub pad in the hand wash sink basin located in the cut fruit area. |
PIC Removed items at the time of inspection. |
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 the following items in the walk-in cooler with internal temperatures above 41 degrees. Items were checked with a TDA verified thermometer.
Items included:
Cocina @ 47 degrees.
Bola @ 46 degrees.
Chorizo @ 45 degrees.
Filete @ 47 degrees.
Flank Steak @ 47 degrees.
Pastor @ 46 degrees.
Bone in Chicken Wings @ 46 degrees.
Observed raw meat items stored on a cart in the food prep area with internal temperatures above 41 degrees.
Items included:
Raw marinated pork @ 51 degrees.
Raw Pork Belly @ 55 degrees.
Raw Pork Chunks @ 50 degrees. |
PIC voluntarily discarded all items at the 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 food items in the walk in the with no date marking. |
PIC discarded items at the time of 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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Observed a large pot of prepared food in the walk-in cooler with an internal temperature of 65 degrees at the time of inspection. PIC stated that the pot of prepared food was placed in the cooler the day before. When cooling prepped food items, the food items should have an internal temperature below 41 degrees within 6 hours of cooling process. |
PIC voluntarily discarded the pot of prepared food at the time of inspection. |
Priority Foundation (PF) |
0 |