| 01 PIC present, Knowledgeable, Duties |
in |
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0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
** The cook in the kitchen observed didn't have the knowledge of cooking/hot/cold holding temperatures, proper chlorine sanitizer concentration, and date marking. |
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Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC was unable to maintain active managerial control due to numerous priorities and repeated violations during today's inspection. |
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Priority Foundation (PF) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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** Observed no hot water in the hand sink in the food prep area. The valve of the hot water was closed. |
PIC voluntarily opened the valve during inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
** Observed no soap in the hand washing sink in the food prep area. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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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 |
out |
** Raw chorizo observed stored above and next to/in direct contact with fully cooked hotdogs in the open-air cooler.
** Raw beef and raw chicken observed stored above RTE food in the WIC.
** Raw chicken observed stored above deli in the display cooler. |
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Priority (P) |
2 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
In use deli slicer, and meat band saw, was observed without time for when the equipment was placed into service or when the next cleaning was due. |
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Priority (P) |
2 |
| 16,17,18 cooking, reheating, cooling |
not observed |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
not observed |
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| 16,17,18 0080-04-09-.03(4)(c)2 Reheating for Hot Holding- microwave (165F) |
out |
** Observed employee was preparing enchiladas and placed it in the warmer for reheating. |
PIC voluntarily corrected during inspection. |
Priority (P) |
0 |
| 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 |
out |
** Observed numerous food items were out of temperature, ranging between 92F/116F. Please see the temperature table. |
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Priority (P) |
2 |
| 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 |
out |
Observed cold-holding food items were out of temperature, ranging between 53F/54F. Please see the temperature table. |
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Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
** Opened chub of deli meat, ceviche, and leftover food items observed without date marking. |
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Priority (P) |
0 |
| 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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
** Prep cooler observed not working properly, temperature was 55F. |
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Priority Foundation (PF) |
0 |
| 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... |
out |
** Repackaged produce, bagged peanuts, bagged wheels, bagged Rosales,.. etc were observed without food labels (common name, ingredient list, allergens, quantity, store name & address) |
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Priority Foundation (PF) |
1 |
| 40,41 Utensils |
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0 |
| 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 |
out |
** Cleaned knives observed stored between the table and the wall in the meat-cutting area.
** Cleaned utensils observed stored not inverted (with the handle down) in the utensils bucket. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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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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** Chlorine test strips observed expired in 2021. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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. |
out |
** Dust build-up observed on the fan guards of the WIC. |
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Core (C) |
1 |