| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of violations, especially priority and repeat violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed desserts for sale from El Bizcochito, which is not a permitted manufacturer. Observed ground pumpkin seeds for sale that were from an unapproved wholesaler that could not be traced. |
All unapproved items were voluntarily removed from sale. |
Priority (P) |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed sausages stored in meat display case with condensate drainage draining directly on the sausage |
PIC voluntarily discarded sausages during inspection. |
Priority (P) |
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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)(b)8 Shell stock Identification with harvester tag |
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Observed shell stock (oysters and mussels) in service case without harvester information available. |
PIC voluntarily discarded shell stock without harvester information. |
Priority Foundation (PF) |
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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 deli slicer and meat saw with heavy yellow encrusted buildup and dried food debris on blades guards and housings. |
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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 firm did not have a method of ensuring both the meat saw and deli slicer were being cleaned every four hours during use in ambient temperature. |
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Priority (P) |
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| 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 |
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Observed sanitizer concentration at sanitizer buckets in kitchen area were below minimum 200 ppm for quaternary ammonia. Observed firm was not sanitizing or washing dishes before attempting to use them in food service. Employee was spraying dishes with water but performing no other ware washing step. |
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Priority (P) |
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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 multiple cut produce items and prepared dishes throughout the store stored above 41 degrees F when temperature was taken with inspector's probe thermometer. |
All items were voluntarily discarded by PIC. |
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 multiple prepared dishes and cut produce items in prep area without a proper date mark. |
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Priority (P) |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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PIC was unable to present a written procedure for chicharrónes with meat held by time. |
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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 firm was using floor cleaner as food contact sanitizer in a sanitizer bucket in meat cutting area. |
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Priority (P) |
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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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Observed no equipment thermometers available for prep coolers. |
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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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Observed no probe thermometer available during inspection |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 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... |
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Observed food items packaged on site (dried flowers for tea, nuts) with out store information on labels. |
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Priority Foundation (PF) |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Observed no ingredient or manufacturer information available for self dispensed breads made off site. |
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Core (C) |
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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(5)(o) Live animals prohibited in food preparation areas |
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Observed live cockroach in mop closet connected to food prep area (door is open and next to food prep area) |
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Priority Foundation (PF) |
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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 rodent droppings along wall of mop sink room. |
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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 multiple uncovered prepared dishes in upright prep cooler. |
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Priority (P) |
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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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Observed water leaking from grease trap directly onto the floor at kitchen 3 compartment sink |
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Priority (P) |
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