Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee handle raw meat at the meat market counter and then proceed to handle cooked pork meat without washing hands. Employee discarded pork meat (see embargo form). Employee was instructed to remove gloves, wash his hands and wear a new pair of gloves. Discussed with employee that hands must be washed when going from handling raw meat to handling ready to eat (RTE) food. Please ensure employees wash hands when necessary.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed hand washing sink by meat counter obstructed by a trash can. Also observed employee restroom hand washing sink obstructed by a bicycle, 2 boxes of bleach bottles and a large floor cleaner bottle. PIC rearranged items to make both hand washing sinks accessible. Please make sure hand washing sinks are accessible at all times.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning Observed employee wash several food contact containers used to hold ready to eat (RTE) food at 3 compartment sink and place containers on side to air dry without a sanitizing step. 3 compartment sink was not filled with sanitizing solution at time of inspection. Employee stated he was done washing and the containers were air drying. Containers were intended to be used to hold RTE food. PIC instructed employee to fill 3 compartment sink with chlorine sanitizing solution. Containers were placed in sanitizing solution by PIC. Please ensure utensils and food-contact surfaces of equipment are sanitized before use after cleaning. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Interior guard in ice machine was observed with organic buildup. Cutting board under meat slicer was also observed with visible organic buildup. PIC removed ice and cleaned ice machine guard. PIC also cleaned surface under meat slicer. PIC must ensure food contact surfaces are clean to sight and touch.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cooked whole jalapenos and onions being stored in metal container below flat top grill with internal temperatures of 78-83 degrees F, person in charge (PIC) stated that they were prepared the night before. PIC discarded cooked whole jalapenos and onions (see embargo form). Also observed cooked beef in hot holding unit at an internal temperature of 115-121 degrees F. Per PIC, meat had been prepared less than an hour prior to inspection. Meat was removed from hot holding and placed in walk in cooler to rapidly cool. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 3RD CONSECUTIVE VIOLATION

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation Establishment uses time as a controlled for chicken wings and chicharrones. Observed chicken wings and chicharrones in hot holding unit with no documentation of point in time when food was taken out of temperature control. Per PIC, chicken and chicharrones had been prepared less than an hour prior to inspection. PIC had employee label chicken wings and chicharrones with appropriate time. If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed bucket of clear solution with no label. Per PIC, bucket contains chlorine sanitizing solution. Also observed same buckets used to store salt and other food items. PIC labeled bucket. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed organic buildup and multiple plastic and unused items in between and behind the shelving in dry storage area as well as general clutter that create harborage conditions for pests. Also observed organic buildup in crevices of food display units. Please ensure premise is free of potential harborage conditions.