| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Employee was observed to handle raw meat remove single use gloves and immediately place a new pair of gloves on without wash their hands. |
|
Priority (P) |
1 |
| 06,07 7 No bare hand contact with ready to eat food |
in |
|
|
|
0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Employee was observed to prepare raw tortillas, place tortillas on the grill then pick up cooked tortillas with bare hands. Internal temperature of tortilla was 137 degrees F. |
|
Priority (P) |
2 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Pico, chopped lettuce, and sliced tomatoes at the makeshift unit were observed to have internal temperature of 51-53 degrees F. These food items were made from pre-chilled ingredients. Low moisture cheese being stored at the top park of the makeshift unit was observed to have internal temperature of 48 degrees F. Shredded cheese in makeshift unit was observed to have internal temperature of 51 degrees F. Hot dogs in the standing cold holding unit of the food service was observed to have internal temperature of 46 degrees F. Raw shrimp at the bottom of the makeshift unit at the food service area was observed ot have internal temperature of 45-degree F. |
Person in charge voluntary discard all the food referenced in the violation in the trash during the inspection. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
out |
Facility is using a non-food grade grease for the gears of the tortilla press. Facility was observed to be use an all purpose industrial grease that is not meant for food equipment. |
|
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed foods such as cut vegetables and rice to be in the cooling process and these foods were observed to have tight fitting lids or tightly wrap with plastic wrap over the food while in the cooling process. |
|
Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 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... |
out |
Facility is repackaging cheese, repackaged cheese being offered for sale in the meat display case were observed to not have the require information such as ingredients list, name and address of manufacturer. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
Excessive amount of dead rodents were observed under and on the floor around the produce display cold holding unit. |
|
Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Sliced tomatoes and cucumbers were observed to be stored uncovered and unprotected in cold holding food unit at the food service area. Several metal containers of meats in the cold holding at the meat department were observed to covered in plastic wrap and have water dripping from the top of the cold holding unit. |
|
Priority (P) |
1 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Chest freezer in the back storage area was observed to be excessive amount of ice build on package foods. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 43 Gloves properly used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Employee was observed to be place two pairs of gloves on and was observed to remove one pair single use gloves and did not remove second pair of gloves and did not wash their hands. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Cutting boards at the hot holding unit and the makeshift unit were observed to be heavy scored. |
|
Priority (P) |
1 |
| 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 |
out |
Bottom of the preparation table at the food service drink station was observed to have excessive amount of rust. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Door handles to the cold holding unit of the meat department were observed to have excessive amount of dried food residues and build up. |
|
Core (C) |
0 |