SUPERMERCADO EL PAISANO, 2845 E MICHIGAN ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: SUPERMERCADO EL PAISANO
Type: Grocery
Address: 2845 E MICHIGAN ST, Indianapolis, IN 46201
County: Marion
License #: 204616
Smoking: Smoke Free
Total inspections: 24
Last inspection: 10/27/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: POTENTIALLY HAZADOUS COOKED PORK STORED IN THE DISPLAY CASE WAS AT ROOM TEMPERATURE. PLEASE DISCARD FOOD. COOKED FOODS MUST BE HELD COLD AT 41 DEGREE OR HOT 135 DEGREE. COS
    Location: Meat counter
    Equipment: -
  • Toxic labeling/original containers (corrected)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: SPRAY BOTTLE WITH BLEACH WATER IN IT WAS NOT LABELED.
    Location: Meat counter
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. EMPLOYEE EATING A TACO IN THE MEAT COUNTER AREA.2. EMPLOYEE DRINK WAS STORED ON THE SLICER.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. EMPLOYEE EATING A TACO IN THE MEAT COUNTER AREA.2. EMPLOYEE DRINK WAS STORED ON THE SLICER.
    Location: Meat counter
    Equipment: Slicer
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Location: Walk-in cooler
  • Food contacting soiled utensils/equipment (corrected on site)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: SPIECE CONTAINER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN COS
    Location: Meat counter
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: SEVERAL CONTAINERS OF READY TO EAT FOODS EXAMPLES: CACTUS SALAD, SALSA, RICE, AND GUACAMOLE WERE STORED IN THE MEAT CASE IN A LIQUID SUBSTANCE. REMOVE THE FOOD CONTAINER AN CLEAN AND SANITIZE THE MEAT CASE.
    Location: Meat counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: FOOD CONTAINER AE BEING CONTAMINATED IN THE BACK STORAGE AREA.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE UNECESSARY ITEMS FROM THE STORE THAT ARE NOT BEING USED.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: THE BACK AREA IS IN NEED OF A MAJOR CLEAN
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: THE BACK AREA IS IN NEED OF A MAJOR CLEAN
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: THE BACK AREA IS IN NEED OF A MAJOR CLEAN
    Location: Back room
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: LARGE POT OF FOOD STORED ON THE FLOOR IN THE WALK IN. STORE FOOD AND FOOD CONTAINERS 6 INCHES ABOVE THE FLOOR.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: THE DISPLAY CASE IS SOILED AT THE BOTTOM FROM FOOD DEBRIS. REMOVE THE CARD BOARD AN CLEAN AND SANITIZE.
    Location: Meat counter
  • In store packaging (corrected on site)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: PACKAGED COOKED PORK IN THE DISPLAY CASE WAS NOT LABELED. COS
    Location: Meat counter
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: SEVERAL COOKED FOOD ITEMS WERE STORED IN THE MEAT COOLER WITH NO LABEL INFORMATION:1. CACTUS SALAD 2. MEXICAN RICE 3. GUACAMOLE4. SALSAPACKAGED FOOD MUST BE LABELED FOLLOW THE ABOVE CORRECTIVE ACTION.
    Location: Meat counter
 10/27/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: POTENTIALLY HAZADOUS COOKED PORK STORED IN THE DISPLAY CASE WAS AT ROOM TEMPERATURE. PLEASE DISCARD FOOD. COOKED FOODS MUST BE HELD COLD AT 41 DEGREE OR HOT 135 DEGREE.
    Location: Meat counter
    Equipment: -
  • Toxic labeling/original containers
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: SPRAY BOTTLE WITH BLEACH WATER IN IT WAS NOT LABELED.
    Location: Meat counter
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. EMPLOYEE EATING A TACO IN THE MEAT COUNTER AREA.2. EMPLOYEE DRINK WAS STORED ON THE SLICER.
    Location: Meat counter
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. EMPLOYEE EATING A TACO IN THE MEAT COUNTER AREA.2. EMPLOYEE DRINK WAS STORED ON THE SLICER.
    Location: Meat counter
    Equipment: Slicer
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Location: Meat counter
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Location: Walk-in cooler
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: SPIECE CONTAINER ARE SOILED WITH FOOD DEBRIS. PLEASE CLEAN
    Location: Meat counter
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: SEVERAL CONTAINERS OF READY TO EAT FOODS EXAMPLES: CACTUS SALAD, SALSA, RICE, AND GUACAMOLE WERE STORED IN THE MEAT CASE IN A LIQUID SUBSTANCE. REMOVE THE FOOD CONTAINER AN CLEAN AND SANITIZE THE MEAT CASE.
    Location: Meat counter
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: FOOD CONTAINER AE BEING CONTAMINATED IN THE BACK STORAGE AREA.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE UNECESSARY ITEMS FROM THE STORE THAT ARE NOT BEING USED.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: THE BACK AREA IS IN NEED OF A MAJOR CLEAN
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: THE BACK AREA IS IN NEED OF A MAJOR CLEAN
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: THE BACK AREA IS IN NEED OF A MAJOR CLEAN
    Location: Back room
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: LARGE POT OF FOOD STORED ON THE FLOOR IN THE WALK IN. STORE FOOD AND FOOD CONTAINERS 6 INCHES ABOVE THE FLOOR.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: THE DISPLAY CASE IS SOILED AT THE BOTTOM FROM FOOD DEBRIS. REMOVE THE CARD BOARD AN CLEAN AND SANITIZE.
    Location: Meat counter
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: PACKAGED COOKED PORK IN THE DISPLAY CASE WAS NOT LABELED.
    Location: Meat counter
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: SEVERAL COOKED FOOD ITEMS WERE STORED IN THE MEAT COOLER WITH NO LABEL INFORMATION:1. CACTUS SALAD 2. MEXICAN RICE 3. GUACAMOLE4. SALSAPACKAGED FOOD MUST BE LABELED FOLLOW THE ABOVE CORRECTIVE ACTION.
    Location: Meat counter
 10/20/2014Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Meat room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Dumpster area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE IN THE MEAT ROOM WAS CUTTING RAW VEGETABLES (LETTUCE, RADISHES, CUCUMBERS AND TOMATOS) WITH IS BARE HANDS. ALWAYS USE GLOVES OR OTHER APPROVED METHOD TO ELIMINATE BARE HAND CONTACT WITH READY TO EAT FOODS. BE SURE TO WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND AT EACH GLOVE CHANGE.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEES IN THE MEAT CUTTING AREA WERE PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. ALWAYS WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND EVERYTIME YOU CHANGE YOUR GLOVES.
  • Food unapproved sources (corrected)
    Food from unapproved sources.
    Correction: Food shall be obtained from sources that comply with law.
    Comments: FACILITY IS SELLING ICE OUT OF THE ICE MACHINE IN THE MEAT DEPARTMENT. DUE TO THE NATURE OF THE BUSINESS AND THE CONDITION OF THE THE MEAT DEPARTMENT IT HAS BEEN DETERMINED THAT SELLING ICE OUT OF THIS PARTICULAR MACHINE IS PROHIBITED. IF YOU WISH TO SELL ICE PROVIDE A BAGGED ICE FREEZER. THERE IS NO OTHER AREA TO PLACE AN ICE MACHINE OUT OF PUBLIC ACCESS SO A SEPARATE ICE MACHINE WOULD NOT BE ACCEPTABLE AT THIS TIME.
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: AN EMPLOYEE WAS MAKING CRUSHED ICE DRINKS AT THE FRONT CHECK OUT AREA WITH NO HANDSINK PRESENT. CEASE MAKING THESE DRINKS UNLESS A HANDSINK IS INSTALLED IN THE AREA.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly accessible.
    Correction: A hand washing facility shall be properly accessible at all times.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures. (No hand towels at hand sink)
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: THERE WAS EXCESSIVE TRASH OUTSIDE BEHIND THE BUILDING WITH NUMEROUS FLIES AND BIRDS. KEEP TRASH PICKED UP AND INSIDE THE DUMPSTER TO AVOID PEST ATTRACTION.
    Location: Dumpster area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
 07/11/2014Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Meat room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Dumpster area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE IN THE MEAT ROOM WAS CUTTING RAW VEGETABLES (LETTUCE, RADISHES, CUCUMBERS AND TOMATOS) WITH IS BARE HANDS. ALWAYS USE GLOVES OR OTHER APPROVED METHOD TO ELIMINATE BARE HAND CONTACT WITH READY TO EAT FOODS. BE SURE TO WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND AT EACH GLOVE CHANGE.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEES IN THE MEAT CUTTING AREA WERE PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. ALWAYS WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND EVERYTIME YOU CHANGE YOUR GLOVES.
  • Food unapproved sources (corrected)
    Food from unapproved sources.
    Correction: Food shall be obtained from sources that comply with law.
    Comments: FACILITY IS SELLING ICE OUT OF THE ICE MACHINE IN THE MEAT DEPARTMENT. DUE TO THE NATURE OF THE BUSINESS AND THE CONDITION OF THE THE MEAT DEPARTMENT IT HAS BEEN DETERMINED THAT SELLING ICE OUT OF THIS PARTICULAR MACHINE IS PROHIBITED. IF YOU WISH TO SELL ICE PROVIDE A BAGGED ICE FREEZER. THERE IS NO OTHER AREA TO PLACE AN ICE MACHINE OUT OF PUBLIC ACCESS SO A SEPARATE ICE MACHINE WOULD NOT BE ACCEPTABLE AT THIS TIME.
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: AN EMPLOYEE WAS MAKING CRUSHED ICE DRINKS AT THE FRONT CHECK OUT AREA WITH NO HANDSINK PRESENT. CEASE MAKING THESE DRINKS UNLESS A HANDSINK IS INSTALLED IN THE AREA.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly accessible.
    Correction: A hand washing facility shall be properly accessible at all times.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures. (No hand towels at hand sink)
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: THERE WAS EXCESSIVE TRASH OUTSIDE BEHIND THE BUILDING WITH NUMEROUS FLIES AND BIRDS. KEEP TRASH PICKED UP AND INSIDE THE DUMPSTER TO AVOID PEST ATTRACTION.
    Location: Dumpster area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
 07/01/2014Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Meat room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Dumpster area
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE IN THE MEAT ROOM WAS CUTTING RAW VEGETABLES (LETTUCE, RADISHES, CUCUMBERS AND TOMATOS) WITH IS BARE HANDS. ALWAYS USE GLOVES OR OTHER APPROVED METHOD TO ELIMINATE BARE HAND CONTACT WITH READY TO EAT FOODS. BE SURE TO WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND AT EACH GLOVE CHANGE.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEES IN THE MEAT CUTTING AREA WERE PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. ALWAYS WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND EVERYTIME YOU CHANGE YOUR GLOVES.
  • Food unapproved sources
    Food from unapproved sources.
    Correction: Food shall be obtained from sources that comply with law.
    Comments: FACILITY IS SELLING ICE OUT OF THE ICE MACHINE IN THE MEAT DEPARTMENT. DUE TO THE NATURE OF THE BUSINESS AND THE CONDITION OF THE THE MEAT DEPARTMENT IT HAS BEEN DETERMINED THAT SELLING ICE OUT OF THIS PARTICULAR MACHINE IS PROHIBITED. IF YOU WISH TO SELL ICE PROVIDE A BAGGED ICE FREEZER. THERE IS NO OTHER AREA TO PLACE AN ICE MACHINE OUT OF PUBLIC ACCESS SO A SEPARATE ICE MACHINE WOULD NOT BE ACCEPTABLE AT THIS TIME.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: AN EMPLOYEE WAS MAKING CRUSHED ICE DRINKS AT THE FRONT CHECK OUT AREA WITH NO HANDSINK PRESENT. CEASE MAKING THESE DRINKS UNLESS A HANDSINK IS INSTALLED IN THE AREA.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly accessible.
    Correction: A hand washing facility shall be properly accessible at all times.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures. (No hand towels at hand sink)
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: THERE WAS EXCESSIVE TRASH OUTSIDE BEHIND THE BUILDING WITH NUMEROUS FLIES AND BIRDS. KEEP TRASH PICKED UP AND INSIDE THE DUMPSTER TO AVOID PEST ATTRACTION.
    Location: Dumpster area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
 06/24/2014Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Meat room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: THERE WERE EXCESSIVE FLIES IN THE MEAT DEPARTMENT AND OUTSIDE AROUND THE BACK OF THE BUILDING. ELIMINATE FLIES AND PICK UP TRASH.
    Location: Dumpster area
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: EMPLOYEE IN THE MEAT ROOM WAS CUTTING RAW VEGETABLES (LETTUCE, RADISHES, CUCUMBERS AND TOMATOS) WITH IS BARE HANDS. ALWAYS USE GLOVES OR OTHER APPROVED METHOD TO ELIMINATE BARE HAND CONTACT WITH READY TO EAT FOODS. BE SURE TO WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND AT EACH GLOVE CHANGE.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEES IN THE MEAT CUTTING AREA WERE PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. ALWAYS WASH YOUR HANDS BEFORE PUTTING ON GLOVES AND EVERYTIME YOU CHANGE YOUR GLOVES.
  • Food unapproved sources
    Food from unapproved sources.
    Correction: Food shall be obtained from sources that comply with law.
    Comments: FACILITY IS SELLING ICE OUT OF THE ICE MACHINE IN THE MEAT DEPARTMENT. DUE TO THE NATURE OF THE BUSINESS AND THE CONDITION OF THE THE MEAT DEPARTMENT IT HAS BEEN DETERMINED THAT SELLING ICE OUT OF THIS PARTICULAR MACHINE IS PROHIBITED. IF YOU WISH TO SELL ICE PROVIDE A BAGGED ICE FREEZER. THERE IS NO OTHER AREA TO PLACE AN ICE MACHINE OUT OF PUBLIC ACCESS SO A SEPARATE ICE MACHINE WOULD NOT BE ACCEPTABLE AT THIS TIME.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: AN EMPLOYEE WAS MAKING CRUSHED ICE DRINKS AT THE FRONT CHECK OUT AREA WITH NO HANDSINK PRESENT. CEASE MAKING THESE DRINKS UNLESS A HANDSINK IS INSTALLED IN THE AREA.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly accessible.
    Correction: A hand washing facility shall be properly accessible at all times.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures. (No hand towels at hand sink)
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: THERE WAS EXCESSIVE TRASH OUTSIDE BEHIND THE BUILDING WITH NUMEROUS FLIES AND BIRDS. KEEP TRASH PICKED UP AND INSIDE THE DUMPSTER TO AVOID PEST ATTRACTION.
    Location: Dumpster area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
 06/24/2014Illness Complaint Recheck
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly accessible.
    Correction: A hand washing facility shall be properly accessible at all times.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures. (No hand towels at hand sink)
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
 06/18/2014Illness Complaint Recheck
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly accessible.
    Correction: A hand washing facility shall be properly accessible at all times.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures. (No hand towels at hand sink)
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Meat room
    Equipment: Hand sink
 06/11/2014Illness Complaint
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Please store eggs on bottom of refrigeration unit.
    Location: Walk-in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Deli area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Walk-in cooler
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Please do not store utensils in crack behind 3 bay sink.
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Beans store on floor in back of kitchen.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
 04/16/2014Recheck
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Please store eggs on bottom of refrigeration unit.
    Location: Walk-in cooler
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Deli area
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Walk-in cooler
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Please do not store utensils in crack behind 3 bay sink.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Beans store on floor in back of kitchen.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
 04/09/2014Routine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Please do not store eggs on top cooler. Eggs should be stored at the bottom of coolers.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Deli area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Deli area
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
 12/20/2013Recheck
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Please do not store eggs on top cooler. Eggs should be stored at the bottom of coolers.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Deli area
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Deli area
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
 12/13/2013Routine
No violation noted during this evaluation. 11/26/2013Non-Illness Complaint
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Deli area
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Deli area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
 10/01/2013Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Deli area
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Deli area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Location: Deli area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
 09/24/2013Routine
  • Physical structure maintenance (corrected)
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Leak observed in ceiling above the deli counter. Repair roof to prevent water leaking onto the deli counter.
  • Toxic labeling/original containers (corrected)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: Container of window cleaner observed with out a label behind the deli counter. Provide labels for all cleaners and chemicals that are not stored in their original container.
    Location: Deli area
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Deli containers observed stored in the deli hand sink. Do not store any items in the hand sink.
    Location: Deli area
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Pots of cooked beef store in the walk in cooler observed without date marks.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer bucket at the deli counter was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
    Location: Deli area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of deli container lids stored on the floor behind the deli counter. Store all single service containers at least 6 inches above the floor.
    Location: Deli area
  • Mats and duckboard (corrected)
    Mats and duckboard not removable or easily cleanable.
    Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
    Comments: Cardboard observed being used as a floor mat on the sales floor. Remove cardbaord or replace with a easily cleanable rubber mat.
    Location: Sales floor
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Aluminum foil observed lining the surface of the prep table at the front of the sales floor. Remove foil from table top.
    Location: Sales floor
    Equipment: Prep table
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Plumbing leak and ice build up observed in the walk in freezer. Repair plumbing to good working condition, and remove ice from the freezer.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1)Boxes of cheese observed stored on the floor in the walk in cooler. 2)Boxes of fish and other meats observed stored on the floor in the walk in freezer. Store food items at least 6 inches above the floor.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1)Boxes of cheese observed stored on the floor in the walk in cooler. 2)Boxes of fish and other meats observed stored on the floor in the walk in freezer. Store food items at least 6 inches above the floor.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Oil stored in buckets without lids in the dry storage area. Store Oil in containers with lids.
    Location: Dry storage
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at the deli hand sink.
    Location: Deli area
    Equipment: Hand sink
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Containers of bread crumbs, dried fish, oil, etc. observed without correct label information in the deli counter. Provide labels.
    Location: Deli area
 07/08/2013Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Leak observed in ceiling above the deli counter. Repair roof to prevent water leaking onto the deli counter.
  • Toxic labeling/original containers (corrected)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: Container of window cleaner observed with out a label behind the deli counter. Provide labels for all cleaners and chemicals that are not stored in their original container.
    Location: Deli area
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Deli containers observed stored in the deli hand sink. Do not store any items in the hand sink.
    Location: Deli area
    Equipment: Hand sink
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Pots of cooked beef store in the walk in cooler observed without date marks.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer bucket at the deli counter was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
    Location: Deli area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of deli container lids stored on the floor behind the deli counter. Store all single service containers at least 6 inches above the floor.
    Location: Deli area
  • Mats and duckboard (corrected)
    Mats and duckboard not removable or easily cleanable.
    Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
    Comments: Cardboard observed being used as a floor mat on the sales floor. Remove cardbaord or replace with a easily cleanable rubber mat.
    Location: Sales floor
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Aluminum foil observed lining the surface of the prep table at the front of the sales floor. Remove foil from table top.
    Location: Sales floor
    Equipment: Prep table
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Plumbing leak and ice build up observed in the walk in freezer. Repair plumbing to good working condition, and remove ice from the freezer.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1)Boxes of cheese observed stored on the floor in the walk in cooler. 2)Boxes of fish and other meats observed stored on the floor in the walk in freezer. Store food items at least 6 inches above the floor.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1)Boxes of cheese observed stored on the floor in the walk in cooler. 2)Boxes of fish and other meats observed stored on the floor in the walk in freezer. Store food items at least 6 inches above the floor.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Oil stored in buckets without lids in the dry storage area. Store Oil in containers with lids.
    Location: Dry storage
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at the deli hand sink.
    Location: Deli area
    Equipment: Hand sink
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Containers of bread crumbs, dried fish, oil, etc. observed without correct label information in the deli counter. Provide labels.
    Location: Deli area
 07/01/2013Recheck
  • Toxic labeling/original containers
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: Container of window cleaner observed with out a label behind the deli counter. Provide labels for all cleaners and chemicals that are not stored in their original container.
    Location: Deli area
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Deli containers observed stored in the deli hand sink. Do not store any items in the hand sink.
    Location: Deli area
    Equipment: Hand sink
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Pots of cooked beef store in the walk in cooler observed without date marks.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer bucket at the deli counter was not at the proper concentration. Use test strips to ensure sanitizer is at the proper concentration.
    Location: Deli area
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of deli container lids stored on the floor behind the deli counter. Store all single service containers at least 6 inches above the floor.
    Location: Deli area
  • Mats and duckboard
    Mats and duckboard not removable or easily cleanable.
    Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
    Comments: Cardboard observed being used as a floor mat on the sales floor. Remove cardbaord or replace with a easily cleanable rubber mat.
    Location: Sales floor
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Aluminum foil observed lining the surface of the prep table at the front of the sales floor. Remove foil from table top.
    Location: Sales floor
    Equipment: Prep table
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Plumbing leak and ice build up observed in the walk in freezer. Repair plumbing to good working condition, and remove ice from the freezer.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1)Boxes of cheese observed stored on the floor in the walk in cooler. 2)Boxes of fish and other meats observed stored on the floor in the walk in freezer. Store food items at least 6 inches above the floor.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1)Boxes of cheese observed stored on the floor in the walk in cooler. 2)Boxes of fish and other meats observed stored on the floor in the walk in freezer. Store food items at least 6 inches above the floor.
    Location: Walk-in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Oil stored in buckets without lids in the dry storage area. Store Oil in containers with lids.
    Location: Dry storage
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at the deli hand sink.
    Location: Deli area
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Containers of bread crumbs, dried fish, oil, etc. observed without correct label information in the deli counter. Provide labels.
    Location: Deli area
 06/19/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Meat substance and cheese in a large block form stored on counter.
    Location: Meat counter
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee observed not washing hands after eating and before applying gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee observed eating and drinking at meat counter cutting board. Discontinue.
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Plastic wrap stored in wooden home made box. Discontinue use.
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Meat counter
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Raw chicken exposed under boxes in walk in cooler. Person in charge discarded approximately 20 lbs of raw chicken and denatured with bleach.; 2 large covered pots of cooked food and 1 tray of meat in walk in cooler, not cooled properly and uncertain as to souce. 3/7 RAW PORK STORED ON SOILED SHELVING. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. PROTECT FOOD.
    Location: Walk-in freezer
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Back room
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Meat counter
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Items stored in hand sink. Keep clear.
    Location: Meat counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service items and clean containers stored on floor in meat counter.
    Location: Meat counter
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Seal opening beneath garage door with sweep.
    Location: Back room
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Paint unfinished drywall.
    Location: Restroom
  • Perimeter walls and/or roof (corrected)
    No protective barriers on exterior walls and/or roof.
    Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
    Comments: WATER LEAKING FROM CEILING IN SALES AREA. PLEASE ASSESS ROOF FOR LEAKS. 3/7 LEFT END OF MEAT COUNTER MAY NOT BE USED AS DRIPS FROM ROOF LEAK ARE EVIDENT IN AREA. ROOF REPAIR MUST OCCUR AS SOON AS POSSIBLE. FURTHER LEAKS MAY REQUIRE DISCONTINUING OPERATION IN MEAT DEPARTMENT. 3/13 WATER STILL DRIPPING FROM CEILING IN PRODUCE AREA.
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: White strips for bleach.
    Location: Meat counter
 03/20/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Meat substance and cheese in a large block form stored on counter.
    Location: Meat counter
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee observed not washing hands after eating and before applying gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee observed eating and drinking at meat counter cutting board. Discontinue.
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Plastic wrap stored in wooden home made box. Discontinue use.
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Meat counter
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Raw chicken exposed under boxes in walk in cooler. Person in charge discarded approximately 20 lbs of raw chicken and denatured with bleach.; 2 large covered pots of cooked food and 1 tray of meat in walk in cooler, not cooled properly and uncertain as to souce. 3/7 RAW PORK STORED ON SOILED SHELVING. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. PROTECT FOOD.
    Location: Walk-in freezer
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Back room
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Meat counter
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Items stored in hand sink. Keep clear.
    Location: Meat counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service items and clean containers stored on floor in meat counter.
    Location: Meat counter
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Seal opening beneath garage door with sweep.
    Location: Back room
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Paint unfinished drywall.
    Location: Restroom
  • Perimeter walls and/or roof
    No protective barriers on exterior walls and/or roof.
    Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
    Comments: WATER LEAKING FROM CEILING IN SALES AREA. PLEASE ASSESS ROOF FOR LEAKS. 3/7 LEFT END OF MEAT COUNTER MAY NOT BE USED AS DRIPS FROM ROOF LEAK ARE EVIDENT IN AREA. ROOF REPAIR MUST OCCUR AS SOON AS POSSIBLE. FURTHER LEAKS MAY REQUIRE DISCONTINUING OPERATION IN MEAT DEPARTMENT. 3/13 WATER STILL DRIPPING FROM CEILING IN PRODUCE AREA.
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: White strips for bleach.
    Location: Meat counter
 03/13/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Meat substance and cheese in a large block form stored on counter.
    Location: Meat counter
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee observed not washing hands after eating and before applying gloves.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee observed eating and drinking at meat counter cutting board. Discontinue.
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Plastic wrap stored in wooden home made box. Discontinue use.
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Meat counter
  • Unsafe food (Critical) (corrected on site)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Raw chicken exposed under boxes in walk in cooler. Person in charge discarded approximately 20 lbs of raw chicken and denatured with bleach.; 2 large covered pots of cooked food and 1 tray of meat in walk in cooler, not cooled properly and uncertain as to souce. 3/7 RAW PORK STORED ON SOILED SHELVING. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. PROTECT FOOD.
    Location: Walk-in freezer
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Back room
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Meat counter
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Walk-in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Items stored in hand sink. Keep clear.
    Location: Meat counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service items and clean containers stored on floor in meat counter.
    Location: Meat counter
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Seal opening beneath garage door with sweep.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Paint unfinished drywall.
    Location: Restroom
  • Perimeter walls and/or roof
    No protective barriers on exterior walls and/or roof.
    Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
    Comments: WATER LEAKING FROM CEILING IN SALES AREA. PLEASE ASSESS ROOF FOR LEAKS. 3/7 LEFT END OF MEAT COUNTER MAY NOT BE USED AS DRIPS FROM ROOF LEAK ARE EVIDENT IN AREA. ROOF REPAIR MUST OCCUR AS SOON AS POSSIBLE. FURTHER LEAKS MAY REQUIRE DISCONTINUING OPERATION IN MEAT DEPARTMENT.
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: White strips for bleach.
    Location: Meat counter
 03/07/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Meat substance and cheese in a large block form stored on counter.
    Location: Meat counter
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee observed not washing hands after eating and before applying gloves.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee observed eating and drinking at meat counter cutting board. Discontinue.
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Plastic wrap stored in wooden home made box. Discontinue use.
    Location: Meat counter
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Seperate raw meat and fish from cooked foods. Store raw meat below other foods.
    Location: Meat counter
  • Unsafe food (Critical) (corrected on site)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Raw chicken exposed under boxes in walk in cooler. Person in charge discarded approximately 20 lbs of raw chicken and denatured with bleach.; 2 large covered pots of cooked food and 1 tray of meat in walk in cooler, not cooled properly and uncertain as to souce.
    Location: Walk-in freezer
  • Home prepared food
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Back room
  • Home prepared food
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Meat counter
  • Home prepared food
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: 1. Cooked food in 2 large metal covered pots and 1 tray in back room.2. Several pots of lard in buckets in back room.3. Cut melons and limes in containers for sale at front counter. Owner stated that those were made in a workers home. These products were removed from the store at the time of inspectin.Food shall not be prepared in an unlicensed facility and then provided or sold to the public. Owner at first stated that all the above products were made at home and then brought to the store. It was then said that it was made at Carniceria Guanaquato #3 and was delivered this morning warm. No receipt was provided. Person in charge discarded the 2 pots and 1 tray as well as the cut limes and melon containers. Provide documentation of commercial lard purchase.
    Location: Walk-in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean and sanitize every 4 hours.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Items stored in hand sink. Keep clear.
    Location: Meat counter
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service items and clean containers stored on floor in meat counter.
    Location: Meat counter
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Seal opening beneath garage door with sweep.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Paint unfinished drywall.
    Location: Restroom
  • Perimeter walls and/or roof
    No protective barriers on exterior walls and/or roof.
    Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
    Comments: WATER LEAKING FROM CEILING IN SALES AREA. PLEASE ASSESS ROOF FOR LEAKS.
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1.) Large quantities of ice on floor and boxes in walk in freezer. Repair source.2.) Ice accumulation in display cooler in meat counter. Repair source.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Pig carcass, and chicken stored outside of packaging in contact with boxes and shelving.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: White strips for bleach.
    Location: Meat counter
 02/27/2013Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean condensation leaks in meat case and walk in coolers.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace door handle to walk in cooler.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Garage door should be secure and closed at all times this would eliminate any pest from entering the building.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Location: Meat room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Please remove litter from dumpster area.2. Please remove all paper in reach in coolers. Please clean and sanitize coolers.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Please remove litter from dumpster area.2. Please remove all paper in reach in coolers. Please clean and sanitize coolers.
    Location: Sales floor
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Please remove litter from dumpster area.2. Please remove all paper in reach in coolers. Please clean and sanitize coolers.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Please clean and sanitize exhaust fan in employee restroom.
    Location: Emp restroom
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Wall in restroom should be smooth and easily cleanable.
    Location: Emp restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Roof has multiple leaks throughout the building. Repair or replace roof so that there are no leaks throughout.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Please provide thermometers in all coolers and freezers.
    Location: Sales floor
 02/06/2013Pre-Licensing Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean condesation leaks in meat case and walk in coolers.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace door handle to walk in cooler.
    Location: Walk-in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Garage door should be secure and closed at all times this would eliminate any pest from entering the building.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Location: Meat room
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Sales floor
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Please remove litter from dumpster area.2. Please remove all paper in reach in coolers. Please clean and sanitize coolers.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Please remove litter from dumpster area.2. Please remove all paper in reach in coolers. Please clean and sanitize coolers.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Please remove litter from dumpster area.2. Please remove all paper in reach in coolers. Please clean and sanitize coolers.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Please clean and sanitize exhaust fan in employee restroom.
    Location: Emp restroom
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Wall in restroom should be smooth and easily cleanable.
    Location: Emp restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Roof has multiple leaks throughout the building. Repair or replace roof so that there are no leaks throughout.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Please provide thermometers in all coolers and freezers.
    Location: Sales floor
 02/06/2013Pre-Licensing

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