Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance-----Observed bag of raw meat in hand wash sink. Discussed hand wash sink requirements with the PIC. PIC removed meat from sink at the time of inspection. Hand wash sinks must be accessible at all times and used only for hand washing.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency-----Observed deli slicer on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the deli slicer was not used the day of the inspection. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning-----Observed employee wash with soap and water meat grinder tool at the 3-compartment sink and store as clean at meat cutting station without sanitizing. Discussed proper sanitization with the PIC. Inspector demonstrated how to set up 3-compartment sink and properly wash, rinse, and sanitizing food contact surfaces Employee properly sanitized the meat grinder tool at the time of inspection. Discussed the importance of properly sanitizing food contact surfaces and utensils. PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces-----Observed employee in warewashing area actively sanitizing probe thermometer by placing in chlorine sanitizer for 1-3 seconds after properly washing and rinsing the probe thermometer. Discussed proper sanitizing techniques with the PIC. Chlorine sanitizer requires a contact time of at least 10 seconds to effectively sanitize. Employee re-sanitized probe thermometer for 10 seconds at the time of inspection.

Proper reheating procedures for hot holding

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding-----Observed cooked chicharones, multiple containers of cooked pork, and cooked rice at 90-105'F in hot holding unit 1-2 hours prior to inspection. Per PIC, the items were moved from the walk-in refrigerator and immediately placed into hot holding unit. All other items in hot holding unit that were properly reheated were at 135'F or above at the time of inspection. Discussed reheating procedures with the PIC and the importance of properly reheating all items to 165'F prior to placing in hot holding unit for hot holding. PIC reheated all items to 165'F at the time of inspection.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding-----Observed lard with cooked pork at 75-76'F on counter. Per PIC, the lard with the cooked pork was made the day prior to the inspection. The pork was embargoed at the time of inspection. Discussed TCS foods with the PIC. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking-----Observed cooked beans, cooked pork, cooked beef, and cooked salsas in walk-in refrigerator without date marking. Per PIC, all items were made 1-3 days prior to inspection. All items were properly date marked at the time of inspection. Discussed date marking with the PIC. All RTE/TCS foods must be date marked after 24 hours and used within 7 days (including the day it was made as day 1).

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use-----Observed fly insecticide spray stored on cart by meat department. PIC discarded the fly insecticide spray at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed accumulation of organic matter and food debris throughout establishment. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean prior to next routine inspection.