Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge The operator was not able to provide any information regarding food safety especially in regards to the Big 5 Foodborne Illnesses and symptoms, general knowledge of food safety. Discussed the importance of the Big 5 (Norovirus, Shigella, Hepatitis A, E.Coli, and Salmonella) along with their symptoms.

Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed an open drink of soda stored in the ice for the operator. Provide a cup, lid and straw for all drinks.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods Observed the driver handle chopped cabbage with bare hands. Operator discarded the chopped cabbage.

Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented Observed a black/grey substance on the chopped cabbage stored inside a grocery bag inside the reach-in refrigerator. Operator removed the cabbage and discarded.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed a package of raw beef stored directly over pico de gallo and cheese inside the reach-in refrigerator. Cook moved the raw beef to the lower portion of the reach-in refrigerator.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed the following TCS foods out of hot holding temperature stored on the top rack outside and above the steam-table, chorizo 125F for about 10 minutes. Cook reheated them to 165F. Observed the following cooked TCS foods out of temperature inside the side-oven, chilaquiles 116F, corn dogs 112F for more than hours. Cook removed items. Embargoed.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding The following TCS food items were observed out of temperature on the top condiment tray, sliced tomatoes 48F, chopped letttuce 51F, monterey cheese 59F-61F, pico de gallo 60F, and inside the reach-in refrigerator, raw shelled eggs 75F, American processed cheese 51F, and ham 51F for more than 4 hours. Cook removed those items. Embargoed.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed the concentration of the chlorine sanitizer solution over 200 ppm in the 3-compartment sink and in the sanitizer bucket, both ready for use. Cooked prepared a new batch of sanitizer, maintain between 50-100 ppm. Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled container containing a liquid stored inside the cabinet underneath the 3-compartment sink. Operator labeled bottle as degreaser.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Observed the temperature of the reach-in refrigerator holding at 48F at the beginning of the inspection. Cook moved a bag of potatoes blocking the airflow of the refrigerator unit. The temperature decreased to 41.9F

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Cook does not have a probe thermometer to check the internal temperatures of the food. Provide a probe thermometer.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices The operator does not have any chlorine sanitizer test strips. Obtain test strips by re-inspection.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces Observed a melted trash can in use and observed heavy organic build-up accumulation on the exterior portion of the trash can. Replace and maintain clean.