- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: THE TWO OPERATNG FURNACES (AND A/C UNITS IN WARM WEATHER) HAVE ALL FRONT COVERS REMOVED. KEEP ALL COVERS INSTALLED AS REQURED BY MANUFACTURER.
- 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: FROM THE BACK SIDE OF THE MEAT CASE, THE LEFT HALF WAS MEASURED AT 45 DEGREES. IT MUST HOLD AT 41 DEGREES OR LESS.
Location: Meat room
- 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: KEEP BLEACH WATER SET UP AT 1 TBSP. PER GAL. OF WATER FOR WIPING CLOTHS.
Location: Meat room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE THE MOP SINK ROOM.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE BULBS IN CEILING LIGHTS ABOVE PREP. TABLE.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SECURE THE SEAT TO THE MEN'S ROOM TOILET.
Location: Mens restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: IN MEAT DEPT. KEEP ANY MOIST WPING CLOTHS IN BLEACH WATER BETWEEN USE.
Location: Meat 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: COVER AT LEAST ONE PAN OF FOOD INSIDE THE PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AREA UNDER THE FLAT GRLL.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ONE COLD FAUCET AT MEAT ROOM 3--BAY SINK.2) REPAIR A LEAK UNDER THE SMALLER REACH--IN FREEZER IN THE PRODUCE DEPT.3) THE KITCHEN HAND SINK HAS NO SPOUT -- IS NOT USEABLE. REPAIR FAUCET --- A CITATION IS BEING ISSUED FOR THIS VIOLATION.
Location: Meat room
|
04/15/2014 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: THE TWO OPERATNG FURNACES (AND A/C UNITS IN WARM WEATHER) HAVE ALL FRONT COVERS REMOVED. KEEP ALL COVERS INSTALLED AS REQURED BY MANUFACTURER.
- 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: FROM THE BACK SIDE OF THE MEAT CASE, THE LEFT HALF WAS MEASURED AT 45 DEGREES. IT MUST HOLD AT 41 DEGREES OR LESS.
Location: Meat room
- 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.
Comments: KEEP BLEACH WATER SET UP AT 1 TBSP. PER GAL. OF WATER FOR WIPING CLOTHS.
Location: Meat room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE THE MOP SINK ROOM.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE BULBS IN CEILING LIGHTS ABOVE PREP. TABLE.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SECURE THE SEAT TO THE MEN'S ROOM TOILET.
Location: Mens restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: IN MEAT DEPT. KEEP ANY MOIST WPING CLOTHS IN BLEACH WATER BETWEEN USE.
Location: Meat 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: COVER AT LEAST ONE PAN OF FOOD INSIDE THE PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AREA UNDER THE FLAT GRLL.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ONE COLD FAUCET AT MEAT ROOM 3--BAY SINK.2) REPAIR A LEAK UNDER THE SMALLER REACH--IN FREEZER IN THE PRODUCE DEPT.3) THE KITCHEN HAND SINK HAS NO SPOUT -- IS NOT USEABLE. REPAIR FAUCET --- A CITATION IS BEING ISSUED FOR THIS VIOLATION.
Location: Meat room
|
04/09/2014 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: THE TWO OPERATNG FURNACES (AND A/C UNITS IN WARM WEATHER) HAVE ALL FRONT COVERS REMOVED. KEEP ALL COVERS INSTALLED AS REQURED BY MANUFACTURER.
- 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: FROM THE BACK SIDE OF THE MEAT CASE, THE LEFT HALF WAS MEASURED AT 45 DEGREES. IT MUST HOLD AT 41 DEGREES OR LESS.
Location: Meat room
- 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.
Comments: KEEP BLEACH WATER SET UP AT 1 TBSP. PER GAL. OF WATER FOR WIPING CLOTHS.
Location: Meat room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE THE MOP SINK ROOM.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE BULBS IN CEILING LIGHTS ABOVE PREP. TABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SECURE THE SEAT TO THE MEN'S ROOM TOILET.
Location: Mens restroom
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: IN MEAT DEPT. KEEP ANY MOIST WPING CLOTHS IN BLEACH WATER BETWEEN USE.
Location: Meat 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: COVER AT LEAST ONE PAN OF FOOD INSIDE THE PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AREA UNDER THE FLAT GRLL.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ONE COLD FAUCET AT MEAT ROOM 3--BAY SINK.2) REPAIR A LEAK UNDER THE SMALLER REACH--IN FREEZER IN THE PRODUCE DEPT.
Location: Meat room
|
04/03/2014 | Routine |
- 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: 1) SOME MEATS IN THE CUTTING ROOM WERE GETTING TOO WARM -- KEEP THEM SETTING OUT FOR SHORTER PERIODS OF TIME. RETURN TO COOLER.2) THE DISPLAY COOLER WITH CARTONS OF MILK AND SMALL CARTONS OF CREAM MEASURED 45 TO 46 DEGREES (CREAM CARTONS WERE 51 DEGREES). REPAIR OR ADJUST COOLER TO HOLD PRODUCT AT OR BELOW 41 DEGREES. 9/6 -- COOLER TESTED ABOUT THE SAME. CARTONS ARE ALL PLACED TIGHTLY TOGETHER -- THERE SHOULD BE SPACES BETWEEN AND BEHIND ALL THE CARTONS TO ALLOW AIR FLOW AROUND CARTONS SO THEY STAY COLDER.9/10 -- COOLER AIR TEMP. 45 TO 46 F --- MILK CARTONS STILL SETTING BUNCHED ALTOGETHER HAD TO BE MOVED TO ALLOW AIR SPACE BETWEEN AND AROUND THEM.
Location: Meat room
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: MANY CANS OF HOUSEHOLD SPRAY INSECTICIDES SEEN AROUND ESTAB. -- USE COMMERCIAL FOOD ESTABL. GRADE CHEMICALS AS THOSE USED BY PROFESSIONAL APPLICATIORS (PEST CONTROL COMPANIES).
- 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: MANY DEAD ROACHES SEEN IN AND AROUND KITCHEN AND MEAT ROOM. CLEAN AS NEEDED.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO MAIN CUTTING BOARDS MUST BE CLEANED MORE THOROUGHLY AND SANITIZED.
Location: Meat room
- 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: BOTH MEAT ROOM AND TAQUERIA HAND SINKS WERE CLUTTERED. KEEP THEM CLEAR OF OBJECTS.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
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.
Location: Meat room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TAQUERIA HAND SINK FAUCET MISSING. REPLACE FAUCET AND PROTECT IT FROM DAMAGE BY DELIVERY DOLLIES, CARTS, ETC.9/6 -- FAUCET HAS BEEN REPLACED BUT THE SPOUT IS NOT SECURE AND COLD WATER DOESN'T WORK. RESTORE COLD WATER.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PAVEMENT AREA NEAR DUMPSTER AND BACK DOOR HAS TRASH AND LITTER ON IT. GREASE DUMPSTER HAS MEAT, FAT AND BONES ON THE GRATE UNDER LID. REMOVE TO REGULAR TRASH DUMPSTER. DUMP ONLY USED COOKING OILS IN GREASE DUMPSTER.
Location: Outdoor storage
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SMALL CHEST FREEZER IN MEAT ROOM HAS A LID THAT IS RUSTY AND COMING OFF THE HINGES -- (DAMAGED). SOME MEAT INSIDE ON TOP WAS NOT FREEZING PROPERLY. REPLACE THE FREEZER. DO NOT FILL FREEZER SO FULL.9/10 -- THE FREEZER IS APPARENTLY SUPPOSED TO BE REPLACED TOMORROW. TOO MANY MEATS IN FREEZER. DO NOT FILL FREEZER SO FULL AS THE MEATS DO NOT COOL DOWN QUICKLY ENOUGH OR STAY FROZEN WELL ENOUGH.
Location: Meat room
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
09/13/2013 | Recheck |
- 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: 1) SOME MEATS IN THE CUTTING ROOM WERE GETTING TOO WARM -- KEEP THEM SETTING OUT FOR SHORTER PERIODS OF TIME. RETURN TO COOLER.2) THE DISPLAY COOLER WITH CARTONS OF MILK AND SMALL CARTONS OF CREAM MEASURED 45 TO 46 DEGREES (CREAM CARTONS WERE 51 DEGREES). REPAIR OR ADJUST COOLER TO HOLD PRODUCT AT OR BELOW 41 DEGREES. 9/6 -- COOLER TESTED ABOUT THE SAME. CARTONS ARE ALL PLACED TIGHTLY TOGETHER -- THERE SHOULD BE SPACES BETWEEN AND BEHIND ALL THE CARTONS TO ALLOW AIR FLOW AROUND CARTONS SO THEY STAY COLDER.9/10 -- COOLER AIR TEMP. 45 TO 46 F --- MILK CARTONS STILL SETTING BUNCHED ALTOGETHER HAD TO BE MOVED TO ALLOW AIR SPACE BETWEEN AND AROUND THEM.
Location: Meat room
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: MANY CANS OF HOUSEHOLD SPRAY INSECTICIDES SEEN AROUND ESTAB. -- USE COMMERCIAL FOOD ESTABL. GRADE CHEMICALS AS THOSE USED BY PROFESSIONAL APPLICATIORS (PEST CONTROL COMPANIES).
- 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: MANY DEAD ROACHES SEEN IN AND AROUND KITCHEN AND MEAT ROOM. CLEAN AS NEEDED.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO MAIN CUTTING BOARDS MUST BE CLEANED MORE THOROUGHLY AND SANITIZED.
Location: Meat room
- 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: BOTH MEAT ROOM AND TAQUERIA HAND SINKS WERE CLUTTERED. KEEP THEM CLEAR OF OBJECTS.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
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.
Location: Meat room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TAQUERIA HAND SINK FAUCET MISSING. REPLACE FAUCET AND PROTECT IT FROM DAMAGE BY DELIVERY DOLLIES, CARTS, ETC.9/6 -- FAUCET HAS BEEN REPLACED BUT THE SPOUT IS NOT SECURE AND COLD WATER DOESN'T WORK. RESTORE COLD WATER.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PAVEMENT AREA NEAR DUMPSTER AND BACK DOOR HAS TRASH AND LITTER ON IT. GREASE DUMPSTER HAS MEAT, FAT AND BONES ON THE GRATE UNDER LID. REMOVE TO REGULAR TRASH DUMPSTER. DUMP ONLY USED COOKING OILS IN GREASE DUMPSTER.
Location: Outdoor storage
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SMALL CHEST FREEZER IN MEAT ROOM HAS A LID THAT IS RUSTY AND COMING OFF THE HINGES -- (DAMAGED). SOME MEAT INSIDE ON TOP WAS NOT FREEZING PROPERLY. REPLACE THE FREEZER. DO NOT FILL FREEZER SO FULL.9/10 -- THE FREEZER IS APPARENTLY SUPPOSED TO BE REPLACED TOMORROW. TOO MANY MEATS IN FREEZER. DO NOT FILL FREEZER SO FULL AS THE MEATS DO NOT COOL DOWN QUICKLY ENOUGH OR STAY FROZEN WELL ENOUGH.
Location: Meat room
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
09/10/2013 | Recheck |
- 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: 1) SOME MEATS IN THE CUTTING ROOM WERE GETTING TOO WARM -- KEEP THEM SETTING OUT FOR SHORTER PERIODS OF TIME. RETURN TO COOLER.2) THE DISPLAY COOLER WITH CARTONS OF MILK AND SMALL CARTONS OF CREAM MEASURED 45 TO 46 DEGREES (CREAM CARTONS WERE 51 DEGREES). REPAIR OR ADJUST COOLER TO HOLD PRODUCT AT OR BELOW 41 DEGREES. 9/6 -- COOLER TESTED ABOUT THE SAME. CARTONS ARE ALL PLACED TIGHTLY TOGETHER -- THERE SHOULD BE SPACES BETWEEN AND BEHIND ALL THE CARTONS TO ALLOW AIR FLOW AROUND CARTONS SO THEY STAY COLDER.
Location: Meat room
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: MANY CANS OF HOUSEHOLD SPRAY INSECTICIDES SEEN AROUND ESTAB. -- USE COMMERCIAL FOOD ESTABL. GRADE CHEMICALS AS THOSE USED BY PROFESSIONAL APPLICATIORS (PEST CONTROL COMPANIES).
- 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: MANY DEAD ROACHES SEEN IN AND AROUND KITCHEN AND MEAT ROOM. CLEAN AS NEEDED.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO MAIN CUTTING BOARDS MUST BE CLEANED MORE THOROUGHLY AND SANITIZED.
Location: Meat room
- 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: BOTH MEAT ROOM AND TAQUERIA HAND SINKS WERE CLUTTERED. KEEP THEM CLEAR OF OBJECTS.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
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.
Location: Meat room
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TAQUERIA HAND SINK FAUCET MISSING. REPLACE FAUCET AND PROTECT IT FROM DAMAGE BY DELIVERY DOLLIES, CARTS, ETC.9/6 -- FAUCET HAS BEEN REPLACED BUT THE SPOUT IS NOT SECURE AND COLD WATER DOESN'T WORK. RESTORE COLD WATER.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PAVEMENT AREA NEAR DUMPSTER AND BACK DOOR HAS TRASH AND LITTER ON IT. GREASE DUMPSTER HAS MEAT, FAT AND BONES ON THE GRATE UNDER LID. REMOVE TO REGULAR TRASH DUMPSTER. DUMP ONLY USED COOKING OILS IN GREASE DUMPSTER.
Location: Outdoor storage
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SMALL CHEST FREEZER IN MEAT ROOM HAS A LID THAT IS RUSTY AND COMING OFF THE HINGES -- (DAMAGED). SOME MEAT INSIDE ON TOP WAS NOT FREEZING PROPERLY. REPLACE THE FREEZER. DO NOT FILL FREEZER SO FULL.
Location: Meat room
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
09/06/2013 | Recheck |
- 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: 1) SOME MEATS IN THE CUTTING ROOM WERE GETTING TOO WARM -- KEEP THEM SETTING OUT FOR SHORTER PERIODS OF TIME. RETURN TO COOLER.2) THE DISPLAY COOLER WITH CARTONS OF MILK AND SMALL CARTONS OF CREAM MEASURED 45 TO 46 DEGREES (CREAM CARTONS WERE 51 DEGREES). REPAIR OR ADJUST COOLER TO HOLD PRODUCT AT OR BELOW 41 DEGREES.
Location: Meat room
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: MANY CANS OF HOUSEHOLD SPRAY INSECTICIDES SEEN AROUND ESTAB. -- USE COMMERCIAL FOOD ESTABL. GRADE CHEMICALS AS THOSE USED BY PROFESSIONAL APPLICATIORS (PEST CONTROL COMPANIES).
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MANY DEAD ROACHES SEEN IN AND AROUND KITCHEN AND MEAT ROOM. CLEAN AS NEEDED.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO MAIN CUTTING BOARDS MUST BE CLEANED MORE THOROUGHLY AND SANITIZED.
Location: Meat room
- Hand sink improper usage
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: BOTH MEAT ROOM AND TAQUERIA HAND SINKS WERE CLUTTERED. KEEP THEM CLEAR OF OBJECTS.
Location: Meat room
- Improper hand washing
Employee using improper hand washing procedures.
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.
Location: Meat room
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TAQUERIA HAND SINK FAUCET MISSING. REPLACE FAUCET AND PROTECT IT FROM DAMAGE BY DELIVERY DOLLIES, CARTS, ETC.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PAVEMENT AREA NEAR DUMPSTER AND BACK DOOR HAS TRASH AND LITTER ON IT. GREASE DUMPSTER HAS MEAT, FAT AND BONES ON THE GRATE UNDER LID. REMOVE TO REGULAR TRASH DUMPSTER. DUMP ONLY USED COOKING OILS IN GREASE DUMPSTER.
Location: Outdoor storage
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE SMALL CHEST FREEZER IN MEAT ROOM HAS A LID THAT IS RUSTY AND COMING OFF THE HINGES -- (DAMAGED). SOME MEAT INSIDE ON TOP WAS NOT FREEZING PROPERLY. REPLACE THE FREEZER. DO NOT FILL FREEZER SO FULL.
Location: Meat room
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
09/03/2013 | Routine |
| No violation noted during this evaluation. | 07/10/2013 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ONE PAN OF PORK AND AND ONE OF BEEF IN THE WARMER MEASURED 119 DEGREES. KEEP MEATS 135 DEGREES OR MORE. THESE HAVE BEEN IN THE WARMER PROBABLY AT LEAST 4 HOURS AND SO SHOULD BE DISCARDED.
Location: Meat counter
- 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: THE DISPLAY COOLER WITH CHEESE AND CHORIZO AND FUD FRANKS IN IT SHOULD HAVE FEWER ITEMS IN THE COOLER AND NOT OVER--STOCK IT. IT NEEDS BETTER AIR FLOW AROUND PRODUCTS.
Location: Sales floor
- 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 & SANITIZE THE PRODUCTOS FREEZER INSIDE.3/29 -- SOME SMALLER NEW CUTTING BOARDS ARE IN PLACE. FINISH CLEANING AND SANITIZING MAIN CUTTING BOARD (OR INSTALL 2 OR 3 MORE NEW SMALLER BOARDS).
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.CLEAN THE MEAT ROOM HAND SINK.
Location: Meat room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.THE LARGEST CUTTING BOARD HAS NUMEROUS DEEPER CUTS THAT ARE NOT CLEAN. CLEAN THOROUGHLY AND SANITIZE.3/25 -- NEW CUTTING BOARDS WERE PURCHASED, BUT MUST BE PUT IN PLACE.
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
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: AT ONE END OF COOK--LINE ONE CEILING LIGHT BULB SHOULD BE REPLACED.
Location: Cook line
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.CAULK ALONG THE BACK OF THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- 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: 1) CLEAN THE MOP SINK ROOM --- ORGANIZE EQUIPMENT.2) CLEAN THE FLOOR IN MEAT DEPT. AROUND THE REACH--IN FREEZER AND OVER TO TAQUERIA 3--BAY SINK.
- 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: AN OPEN BOX OF RAW CHICKEN SETTING ON KITCHEN FLOOR SHOULD BE OFF FLOOR 6" OR MORE.
Location: Kitchen
|
04/05/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ONE PAN OF PORK AND AND ONE OF BEEF IN THE WARMER MEASURED 119 DEGREES. KEEP MEATS 135 DEGREES OR MORE. THESE HAVE BEEN IN THE WARMER PROBABLY AT LEAST 4 HOURS AND SO SHOULD BE DISCARDED.
Location: Meat counter
- 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: THE DISPLAY COOLER WITH CHEESE AND CHORIZO AND FUD FRANKS IN IT SHOULD HAVE FEWER ITEMS IN THE COOLER AND NOT OVER--STOCK IT. IT NEEDS BETTER AIR FLOW AROUND PRODUCTS.
Location: Sales floor
- 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 & SANITIZE THE PRODUCTOS FREEZER INSIDE.3/29 -- SOME SMALLER NEW CUTTING BOARDS ARE IN PLACE. FINISH CLEANING AND SANITIZING MAIN CUTTING BOARD (OR INSTALL 2 OR 3 MORE NEW SMALLER BOARDS).
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.CLEAN THE MEAT ROOM HAND SINK.
Location: Meat room
- Cutting surface(s)
Cutting surface(s) in poor condition.THE LARGEST CUTTING BOARD HAS NUMEROUS DEEPER CUTS THAT ARE NOT CLEAN. CLEAN THOROUGHLY AND SANITIZE.3/25 -- NEW CUTTING BOARDS WERE PURCHASED, BUT MUST BE PUT IN PLACE.
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
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: AT ONE END OF COOK--LINE ONE CEILING LIGHT BULB SHOULD BE REPLACED.
Location: Cook line
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.CAULK ALONG THE BACK OF THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- 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: 1) CLEAN THE MOP SINK ROOM --- ORGANIZE EQUIPMENT.2) CLEAN THE FLOOR IN MEAT DEPT. AROUND THE REACH--IN FREEZER AND OVER TO TAQUERIA 3--BAY SINK.
- 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: AN OPEN BOX OF RAW CHICKEN SETTING ON KITCHEN FLOOR SHOULD BE OFF FLOOR 6" OR MORE.
Location: Kitchen
|
03/29/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ONE PAN OF PORK AND AND ONE OF BEEF IN THE WARMER MEASURED 119 DEGREES. KEEP MEATS 135 DEGREES OR MORE. THESE HAVE BEEN IN THE WARMER PROBABLY AT LEAST 4 HOURS AND SO SHOULD BE DISCARDED.
Location: Meat counter
- 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: THE DISPLAY COOLER WITH CHEESE AND CHORIZO AND FUD FRANKS IN IT SHOULD HAVE FEWER ITEMS IN THE COOLER AND NOT OVER--STOCK IT. IT NEEDS BETTER AIR FLOW AROUND PRODUCTS.
Location: Sales floor
- 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 & SANITIZE THE PRODUCTOS FREEZER INSIDE.
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.CLEAN THE MEAT ROOM HAND SINK.
Location: Meat room
- Cutting surface(s)
Cutting surface(s) in poor condition.THE LARGEST CUTTING BOARD HAS NUMEROUS DEEPER CUTS THAT ARE NOT CLEAN. CLEAN THOROUGHLY AND SANITIZE.3/25 -- NEW CUTTING BOARDS WERE PURCHASED, BUT MUST BE PUT IN PLACE.
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
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: AT ONE END OF COOK--LINE ONE CEILING LIGHT BULB SHOULD BE REPLACED.
Location: Cook line
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.CAULK ALONG THE BACK OF THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- 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: 1) CLEAN THE MOP SINK ROOM --- ORGANIZE EQUIPMENT.2) CLEAN THE FLOOR IN MEAT DEPT. AROUND THE REACH--IN FREEZER AND OVER TO TAQUERIA 3--BAY SINK.
|
03/25/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ONE PAN OF PORK AND AND ONE OF BEEF IN THE WARMER MEASURED 119 DEGREES. KEEP MEATS 135 DEGREES OR MORE. THESE HAVE BEEN IN THE WARMER PROBABLY AT LEAST 4 HOURS AND SO SHOULD BE DISCARDED.
Location: Meat counter
- 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: THE DISPLAY COOLER WITH CHEESE AND CHORIZO AND FUD FRANKS IN IT SHOULD HAVE FEWER ITEMS IN THE COOLER AND NOT OVER--STOCK IT. IT NEEDS BETTER AIR FLOW AROUND PRODUCTS.
Location: Sales floor
- 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 & SANITIZE THE PRODUCTOS FREEZER INSIDE.
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.CLEAN THE MEAT ROOM HAND SINK.
Location: Meat room
- Cutting surface(s)
Cutting surface(s) in poor condition.THE LARGEST CUTTING BOARD HAS NUMEROUS DEEPER CUTS THAT ARE NOT CLEAN. CLEAN THOROUGHLY AND SANITIZE.
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.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: AT ONE END OF COOK--LINE ONE CEILING LIGHT BULB SHOULD BE REPLACED.
Location: Cook line
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.CAULK ALONG THE BACK OF THE MEAT ROOM 3--BAY SINK.
Location: Meat room
- 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: 1) CLEAN THE MOP SINK ROOM --- ORGANIZE EQUIPMENT.2) CLEAN THE FLOOR IN MEAT DEPT. AROUND THE REACH--IN FREEZER AND OVER TO TAQUERIA 3--BAY SINK.
|
03/18/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - PROPANE TANK INSIDE ON COOK--LINE. NO PROPANE TANKS SHOULD BE IN THE BUILDING (ALSO PER FIRE DEPT.).
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: IN THE MEAT CASE THE MIDDLE CASE MEASURED 46 DEGREES AND THE NORTH END CASE 51 DEGREES. REPAIR OR ADJUST TO STAY 41 DEGREES.
Location: Meat room
- 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: SOME PACKAGES OF RAW BEEF STORED TOGETHER WITH PACKAGES OF RAW PORK. KEEP ALL RAW BEEF, PORK, CHICKEN, FISH, ETC. SEPERATE FROM ONE ANOTHER. ALLOW SPACE OR KEEP A DIVIDER BETWEEN THESE PRODUCTS.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST A REACH--IN FREEZER IN THE MEAT DEPT.
Location: Meat room
- 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: KEEP WIPING CLOTH SANITIZER (BLEACH) WATER SET UP --- 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- 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: SOME DRINK CUPS IN BACK OF KITCHEN SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THE UTILITY ROOM AND BACK KITCHEN AREA (NEAR BACK DOOR) ARE CLUTTERED WITH EQUIPMENT AND/OR OTHER ITEMS. REMOVE UNUSED EQUIPMENT AND RE--ORGANIZE OTHER ITEMS.
Location: Utility room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THE UTILITY ROOM AND BACK KITCHEN AREA (NEAR BACK DOOR) ARE CLUTTERED WITH EQUIPMENT AND/OR OTHER ITEMS. REMOVE UNUSED EQUIPMENT AND RE--ORGANIZE OTHER ITEMS.
Location: Kitchen (back)
- 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: CLEAN THE BACK DUMPSTER AREA AND BEHIND BUILDING WHERE NEEDED.10/25 -- FINISH CLEANING BETWEEN OR AROUND THE DUMPSTERS.
Location: Outdoor storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE TAQUERIA PREP. COOLER RIGHT--HAND DOOR HAS A BROKEN HINGE. REPAIR THE DOOR HINGE AS NEEDED.
Location: Cook line
- 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: A BAG OF ONIONS IN BACK KITCHEN AREA SHOULD BE SET UP AT LEAST 6" OFF THE FLOOR.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: KEEP SOAP AT THE MEAT ROOM HAND SINK AT ALL TIMES.
Location: Meat room
|
10/25/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - PROPANE TANK INSIDE ON COOK--LINE. NO PROPANE TANKS SHOULD BE IN THE BUILDING (ALSO PER FIRE DEPT.).
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: IN THE MEAT CASE THE MIDDLE CASE MEASURED 46 DEGREES AND THE NORTH END CASE 51 DEGREES. REPAIR OR ADJUST TO STAY 41 DEGREES.
Location: Meat room
- 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: SOME PACKAGES OF RAW BEEF STORED TOGETHER WITH PACKAGES OF RAW PORK. KEEP ALL RAW BEEF, PORK, CHICKEN, FISH, ETC. SEPERATE FROM ONE ANOTHER. ALLOW SPACE OR KEEP A DIVIDER BETWEEN THESE PRODUCTS.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST A REACH--IN FREEZER IN THE MEAT DEPT.
Location: Meat room
- 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.
Comments: KEEP WIPING CLOTH SANITIZER (BLEACH) WATER SET UP --- 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- 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: SOME DRINK CUPS IN BACK OF KITCHEN SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THE UTILITY ROOM AND BACK KITCHEN AREA (NEAR BACK DOOR) ARE CLUTTERED WITH EQUIPMENT AND/OR OTHER ITEMS. REMOVE UNUSED EQUIPMENT AND RE--ORGANIZE OTHER ITEMS.
Location: Utility room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THE UTILITY ROOM AND BACK KITCHEN AREA (NEAR BACK DOOR) ARE CLUTTERED WITH EQUIPMENT AND/OR OTHER ITEMS. REMOVE UNUSED EQUIPMENT AND RE--ORGANIZE OTHER ITEMS.
Location: Kitchen (back)
- 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: CLEAN THE BACK DUMPSTER AREA AND BEHIND BUILDING WHERE NEEDED.
Location: Outdoor storage
- 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: A BAG OF ONIONS IN BACK KITCHEN AREA SHOULD BE SET UP AT LEAST 6" OFF THE FLOOR.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: KEEP SOAP AT THE MEAT ROOM HAND SINK AT ALL TIMES.
Location: Meat room
|
10/18/2012 | Routine |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: REPLACE GREASE DUMPSTER LID --- OR HAVE DUMPSTER REPLACED.
- 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: KEEP THE DUMPSTER AREA FREE OF LITTER, CARDBOARD, ETC. --- PREVENT THESE FROM BLOWING IN THE WIND ALSO. CLEAN AREA AS NEEDED.
Location: Dumpster area
|
05/22/2012 | Non-Illness Complaint Recheck |
- 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: IN THE MEAT CASE USE PLASTIC DIVIDERS BETWEEN SEAFOOD AND BEEF AS WELL AS BETWEEN RAW CHICKEN AND BEEF.
Location: Meat counter
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: BOXES OF RAW BEEF IN WALK--IN COOLER OVER--STACKED, CRUSHING SOME BOXES --- SOME MEAT BLOOD DRIPPING ONTO LOWER BOXES AND FLOOR. RE--ORGANIZE BOXES AND CLEAN WHERE NEEDED.
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 MEAT ROOM CUTTING BOARDS MORE THOROUGHLY. (DISCUSSED PURCHASING AND USING 5 NEW SMALLER CUTTING BOARDS TO GO ON TOP OF THE 2 LARGE OLD ONES).
Location: Meat room
- Restroom capacity (corrected)
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: REPLACE THE TOILET SEAT IN MEN'S ROOM.
Location: Mens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE THE NOVELTY (ICE CREAM) FREEZER THAT IS CLUTTERING AREA BY BACK DOOR.2) ALSO REMOVE BOXES OR OTHER ITEMS FROM BACK RESTROOM HALLWAY LEADING TO AN EMERGENCY EXIT DOOR.3) KEEP THE MOP SINK CLEAR OF ITEMS.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FILL IN A SPOT ON KITCHEN FLOOR( BY HAND SINK) WITH CONCRETE OR NEW TILE.
Location: Kitchen
- 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: PLACE A THERMOMETER IN THE TAQUERIA REFRIGERATOR.
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLACE THE 2 REACH--IN FREEZERS ON AT LEAST 4" WHEELS --- IN MEAT DEPT.5/16 --ONE REACH--IN FREEZER IN MEAT DEPT. SHOULD BE MOVED AWAY FROM 3--BAY SINK AROUND TO RIGHT--HAND SIDE OF HAND SINK AND PLACED ON WHEELS/CASTERS.
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CONNECT DRAIN PIPES TO MEAT 3--BAY AND HAND SINK.
Location: Meat room
|
05/22/2012 | Recheck |
- 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: IN THE MEAT CASE USE PLASTIC DIVIDERS BETWEEN SEAFOOD AND BEEF AS WELL AS BETWEEN RAW CHICKEN AND BEEF.
Location: Meat counter
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: BOXES OF RAW BEEF IN WALK--IN COOLER OVER--STACKED, CRUSHING SOME BOXES --- SOME MEAT BLOOD DRIPPING ONTO LOWER BOXES AND FLOOR. RE--ORGANIZE BOXES AND CLEAN WHERE NEEDED.
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 MEAT ROOM CUTTING BOARDS MORE THOROUGHLY. (DISCUSSED PURCHASING AND USING 5 NEW SMALLER CUTTING BOARDS TO GO ON TOP OF THE 2 LARGE OLD ONES).
Location: Meat room
- Restroom capacity (corrected)
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: REPLACE THE TOILET SEAT IN MEN'S ROOM.
Location: Mens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE THE NOVELTY (ICE CREAM) FREEZER THAT IS CLUTTERING AREA BY BACK DOOR.2) ALSO REMOVE BOXES OR OTHER ITEMS FROM BACK RESTROOM HALLWAY LEADING TO AN EMERGENCY EXIT DOOR.3) KEEP THE MOP SINK CLEAR OF ITEMS.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FILL IN A SPOT ON KITCHEN FLOOR( BY HAND SINK) WITH CONCRETE OR NEW TILE.
Location: Kitchen
- 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: PLACE A THERMOMETER IN THE TAQUERIA REFRIGERATOR.
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLACE THE 2 REACH--IN FREEZERS ON AT LEAST 4" WHEELS --- IN MEAT DEPT.5/16 --ONE REACH--IN FREEZER IN MEAT DEPT. SHOULD BE MOVED AWAY FROM 3--BAY SINK AROUND TO RIGHT--HAND SIDE OF HAND SINK AND PLACED ON WHEELS/CASTERS.
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CONNECT DRAIN PIPES TO MEAT 3--BAY AND HAND SINK.
Location: Meat room
|
05/16/2012 | Recheck |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: REPLACE GREASE DUMPSTER LID --- OR HAVE DUMPSTER REPLACED.
- 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: KEEP THE DUMPSTER AREA FREE OF LITTER, CARDBOARD, ETC. --- PREVENT THESE FROM BLOWING IN THE WIND ALSO. CLEAN AREA AS NEEDED.
Location: Dumpster area
|
05/16/2012 | Non-Illness Complaint Recheck |
- 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: IN THE MEAT CASE USE PLASTIC DIVIDERS BETWEEN SEAFOOD AND BEEF AS WELL AS BETWEEN RAW CHICKEN AND BEEF.
Location: Meat counter
- 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 MEAT ROOM CUTTING BOARDS MORE THOROUGHLY. (DISCUSSED PURCHASING AND USING 5 NEW SMALLER CUTTING BOARDS TO GO ON TOP OF THE 2 LARGE OLD ONES).
Location: Meat room
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: REPLACE THE TOILET SEAT IN MEN'S ROOM.
Location: Mens restroom
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1) REMOVE THE NOVELTY (ICE CREAM) FREEZER THAT IS CLUTTERING AREA BY BACK DOOR.2) ALSO REMOVE BOXES OR OTHER ITEMS FROM BACK RESTROOM HALLWAY LEADING TO AN EMERGENCY EXIT DOOR.3) KEEP THE MOP SINK CLEAR OF ITEMS.
Location: Back room
- 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: PLACE A THERMOMETER IN THE TAQUERIA REFRIGERATOR.
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLACE THE 2 REACH--IN FREEZERS ON AT LEAST 4" WHEELS --- IN MEAT DEPT.
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CONNECT DRAIN PIPES TO MEAT 3--BAY AND HAND SINK.
Location: Meat room
|
05/09/2012 | Routine |
- 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: KEEP THE DUMPSTER AREA FREE OF LITTER, CARDBOARD, ETC. --- PREVENT THESE FROM BLOWING IN THE WIND ALSO. CLEAN AREA AS NEEDED.
Location: Dumpster area
|
05/09/2012 | Non-Illness Complaint |
- 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: KEEP THE DUMPSTER AREA FREE OF LITTER, CARDBOARD, ETC. --- PREVENT THESE FROM BLOWING IN THE WIND ALSO. CLEAN AREA AS NEEDED.
Location: Dumpster area
|
05/09/2012 | Non-Illness Complaint Recheck |
- 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: THE MEAT CASE MEASURED 51 DEGREES IN THE NORTH END AND 46 DEGREES IN THE SOUTH END. MUST BE MAINTAINED AT 41 DEGREES OR LESS. THE CASE WAS TURNED DOWN AT THERMOSTAT CONTROL BOX. WAITING TO SEE IF UNIT TEMP. WILL GO DOWN WELL ENOUGH.
Location: Meat room
- 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: DEFROST AND CLEAN THE REACH--IN FREEZER IN MEAT DEPT.
- 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: THE HAND SINK IN TAQUERIA AREA WAS BLOCKED AND HAD OBJECTS IN IT. THIS IS A REPEAT PROBLEM, THEREFORE, A CITATIOIN OF $50 IS BEING ISSUED. KEEP HAND SINKS CLEAR AND FREE OF ITEMS.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: SOME EXTRA EQUIPMENT (AS WELL AS LONG STALKS OF SUGAR CANE OR THE LIKE) IS CLUTTERED IN AND AROUND THE UTILITY/MOP SINK ROOM. ORGANIZE THIS AREA BETTER SO AS TO KEEP MOP SINK, ETC. ACCESSIBLE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE LIGHT BULB THAT BURNED OUT IN THE EXHAUST HOOD.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UP THE PUDDLE OF OIL UNDER THE FLAT GRILL.
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01/04/2012 | Recheck |
- 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: THE MEAT CASE MEASURED 51 DEGREES IN THE NORTH END AND 46 DEGREES IN THE SOUTH END. MUST BE MAINTAINED AT 41 DEGREES OR LESS. THE CASE WAS TURNED DOWN AT THERMOSTAT CONTROL BOX. WAITING TO SEE IF UNIT TEMP. WILL GO DOWN WELL ENOUGH.
Location: Meat room
- 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: DEFROST AND CLEAN THE REACH--IN FREEZER IN MEAT DEPT.
- 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.
Comments: THE HAND SINK IN TAQUERIA AREA WAS BLOCKED AND HAD OBJECTS IN IT. THIS IS A REPEAT PROBLEM, THEREFORE, A CITATIOIN OF $50 IS BEING ISSUED. KEEP HAND SINKS CLEAR AND FREE OF ITEMS.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: SOME EXTRA EQUIPMENT (AS WELL AS LONG STALKS OF SUGAR CANE OR THE LIKE) IS CLUTTERED IN AND AROUND THE UTILITY/MOP SINK ROOM. ORGANIZE THIS AREA BETTER SO AS TO KEEP MOP SINK, ETC. ACCESSIBLE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE LIGHT BULB THAT BURNED OUT IN THE EXHAUST HOOD.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UP THE PUDDLE OF OIL UNDER THE FLAT GRILL.
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12/30/2011 | Routine |
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