K24: Person in charge present and performing dutiesNo person in charge at the time of inspection.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
K26: Approved thawing methods used; frozen foodBox of pork is being thawed out at ambient temperature outside of the walk in.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
K43: Toilet facilities: properly constructed, supplied, cleanedSelf closing devices in both restrooms are damaged and not fully closing doors.
[CA] Repair the self closing devices at the restroom doors.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofingPersonal belongings (purses) of employees within the dry storage area. No employee lockers on site for employees.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Install employee lockers for employees within facility to store personal belongings.
K32: Food properly labeled and honestly presentedBulk containers of salsas are not properly labeled by the facility.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.