| 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)(b) Cleaning Procedure for washing hands and arms |
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Employee was observed to wash hands at hand wash sink and not use hand soap while washing hands during inspection. |
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Priority (P) |
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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 re-enter kitchen from outside with gloved hands and resumed handling ready-to-eat foods, employee did not wash hands and change gloves upon returning from the outside. |
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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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Cases of raw chicken and raw beef were observed to be stored directly above green onions and cactus and above ready-to-eat tortilla chips in walk-in cooler at time of inspection. |
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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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Meat preparation equipment including meat slicer and meat grinder attachments in ambient environment observed to not be properly cleaned and sanitized at time of inspection. Old dried meat residues observed on meat slicer blade guard and inside meat grinder attachments at time of inspection. |
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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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Employee was observed to manually wash equipment and utensils at three bay sink by just a wash and rinse step during inspection, no sanitization step observed during manual ware washing. Washed equipment and utensils must be properly sanitized by approved chemical sanitizer or sufficient hot water. |
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Priority (P) |
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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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Foods at hot holding not being maintained at 135 degrees F for higher. Fried chicken halves at hot holding were observed to be out of safe temperature range at time of inspection, internal temperature was checked with TDA probe food thermometer and registered 107-108 degrees F. Product must be maintained at 135 degrees F or higher. |
Management voluntarily discarded product during inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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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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No sanitizer test strips available for chlorine sanitizer at time of inspection, establishment is using chlorine sanitizer, but only has sanitizer test strips available for Quaternary Ammonium sanitizer. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No covered waste receptacle provided for unisex employee restroom. |
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Core (C) |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Door to employee unisex rest room is not self-closing. |
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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)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Lights inside hot holding unit for foods are not shielded or shatter resistant. |
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Core (C) |
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