- 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: CUTTING PORK AND LEFT OUT WITHOUT PUTTING IT BACK IN COOLER FOR UNDETERMINED AMOUNT OF TIMEWAS PUT BACK IN COOLER DURING INSPECTION
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: NO HANDWASHING OBSERVED WHEN PUTTING MEAT AWAY 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: RAW CHICKEN STORED ON TOP OF GARLIC, TOMATOES, AND CHORIZORAW CHICKEN IS ALWAYS STORED AT THE BOTTOM OF THE SHELF IN COOLERREPEAT VIOLATION---------------------------------04/10/14;CHICKEN STORED OVER BEEF
Location: Meat counter
Equipment: Reach in cooler (3 door)
- 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: CRATES AND WATER BOTTLES IN FRONT OF HANDSINK - DO NOT PUT THINGS IN FRONT OF HANDSINK THAT BLOCKS HANDWASHING
Location: Meat counter
Equipment: Hand sink
- 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: WIRES STORED INSIDE THE HAND SINK - DISCONTINUEREPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- 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: ONE (1) DENTED CAN - REMOVED OFF SHELVING
Location: Sales floor
- 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: NO SANITIZER SET UP FOR MEAT DEPARTMENTREPEAT VIOLATION---------------------------------------04/10/14:NO SANITIZER SET UP BEFORE INSPECTION
Location: Meat counter
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO SANITIZER SET UP IN MEAT SECTION OF GROCERY TO PROPERLY SANITIZE CUTTING BOARDS/KNIVES---------------------------------------04/10/14:NO SANITIZER SET UP BEFORE INSPECTION AND HAS SOLD MEAT TODAY-SOILED TOWELS ON CUTTING BOARD AND MEAT BAND SAW HAS BEEN USED
Location: Kitchen
Equipment: 3-bay
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: STICKY BUG STRIP HANGING ABOVE MEAT COUNTER DISCARD STICKY BUG STRIP AND MOVE TO AREAS NOT OVER FOOD PREP AREAREPEAT VIOLATION----------------------------------04/10/14:STICKY FLY STRIP WAS DISCARDED TODAY DURING INSPECTION - WAS NOT REMOVED FROM ROUTINE INSPECTION
Location: Meat counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 04/10/14:SOILED TOWELS WITH DRIED UP BLOOD
Location: Meat counter
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 04/10/14:LARGE PORK THAWING INSIDE 2-BAY SINK AT ROOM TEMPERATURE WITHOUT COOL RUNNING WATER. PORK WAS PUT IN DISPLAY COOLERCITATION GIVE\N
Location: Kitchen
Equipment: 2-bay
- 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.
Location: Meat counter
Equipment: Warming drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GLASS 3-DOOR REACH IN COOLER LEAKS SOILED WATER - REPAIR SO IT DOES NOT LEAK2. PLASTIC CRATES UNDER PIPING UNDER 2-BAY.PIPING SHOULD NOT NEED SUPPORT - REPAIR PROPERLY SO IT DOES NOT NEED SUPPORT3. RESTROOM IS OUT OF ORDER AND NOT IN GOOD WORKING FUNCTION - STOPPED SELLING MEAT OUT OF MEAT DEPARTMENT UNTIL RESTROOM IS PROPERLY REPAIRED - MEAT DEPARTMENT CLOSED UNTIL RESTROOM REPAIR IS COMPLETED.OWNER CAME DURING INSPECTION AND MADE REPAIRS FOR THE MEAT DEPT TO RE-OPEN
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GLASS 3-DOOR REACH IN COOLER LEAKS SOILED WATER - REPAIR SO IT DOES NOT LEAK2. PLASTIC CRATES UNDER PIPING UNDER 2-BAY.PIPING SHOULD NOT NEED SUPPORT - REPAIR PROPERLY SO IT DOES NOT NEED SUPPORT3. RESTROOM IS OUT OF ORDER AND NOT IN GOOD WORKING FUNCTION - STOPPED SELLING MEAT OUT OF MEAT DEPARTMENT UNTIL RESTROOM IS PROPERLY REPAIRED - MEAT DEPARTMENT CLOSED UNTIL RESTROOM REPAIR IS COMPLETED.OWNER CAME DURING INSPECTION AND MADE REPAIRS FOR THE MEAT DEPT TO RE-OPEN
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WOOD USED TO EVEN OUT SHELVING IS SOILED AND SOAKED. REMOVE---------------------------------------04/10/14:1. WOOD STILL PRESENT2. OLD MEAT PIECES INSIDE DISPLAY COOLER FOR MEAT DEPARTMENT, CLEAN BEFORE PUTTING MEAT BACK INSIDE
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WOOD USED TO EVEN OUT SHELVING IS SOILED AND SOAKED. REMOVE---------------------------------------04/10/14:1. WOOD STILL PRESENT2. OLD MEAT PIECES INSIDE DISPLAY COOLER FOR MEAT DEPARTMENT, CLEAN BEFORE PUTTING MEAT BACK INSIDE
Equipment: Display freezer
- 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: OLD FOOD DEBRIS BUILD UP INSIDE HOT WARMING CASE - CLEAN BEFORE USING
Location: Meat counter
Equipment: Warming drawers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPEAT VIOLATION
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: EXPOSED LIGHT BULBS - COVER OR ENSURE BULBS ARE SHATTER RESISTANT PREVENT BREAKAGE ON OPEN FOODS
Location: Meat counter
Equipment: Warming drawers
|
04/11/2014 | 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: CUTTING PORK AND LEFT OUT WITHOUT PUTTING IT BACK IN COOLER FOR UNDETERMINED AMOUNT OF TIMEWAS PUT BACK IN COOLER DURING INSPECTION
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: NO HANDWASHING OBSERVED WHEN PUTTING MEAT AWAY 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: RAW CHICKEN STORED ON TOP OF GARLIC, TOMATOES, AND CHORIZORAW CHICKEN IS ALWAYS STORED AT THE BOTTOM OF THE SHELF IN COOLERREPEAT VIOLATION---------------------------------04/10/14;CHICKEN STORED OVER BEEF
Location: Meat counter
Equipment: Reach in cooler (3 door)
- 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: CRATES AND WATER BOTTLES IN FRONT OF HANDSINK - DO NOT PUT THINGS IN FRONT OF HANDSINK THAT BLOCKS HANDWASHING
Location: Meat counter
Equipment: Hand sink
- 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: WIRES STORED INSIDE THE HAND SINK - DISCONTINUEREPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- 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: ONE (1) DENTED CAN - REMOVED OFF SHELVING
Location: Sales floor
- 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: NO SANITIZER SET UP FOR MEAT DEPARTMENTREPEAT VIOLATION---------------------------------------04/10/14:NO SANITIZER SET UP BEFORE INSPECTION
Location: Meat counter
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO SANITIZER SET UP IN MEAT SECTION OF GROCERY TO PROPERLY SANITIZE CUTTING BOARDS/KNIVES---------------------------------------04/10/14:NO SANITIZER SET UP BEFORE INSPECTION AND HAS SOLD MEAT TODAY-SOILED TOWELS ON CUTTING BOARD AND MEAT BAND SAW HAS BEEN USED
Location: Kitchen
Equipment: 3-bay
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: STICKY BUG STRIP HANGING ABOVE MEAT COUNTER DISCARD STICKY BUG STRIP AND MOVE TO AREAS NOT OVER FOOD PREP AREAREPEAT VIOLATION----------------------------------04/10/14:STICKY FLY STRIP WAS DISCARDED TODAY DURING INSPECTION - WAS NOT REMOVED FROM ROUTINE INSPECTION
Location: Meat counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 04/10/14:SOILED TOWELS WITH DRIED UP BLOOD
Location: Meat counter
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 04/10/14:LARGE PORK THAWING INSIDE 2-BAY SINK AT ROOM TEMPERATURE WITHOUT COOL RUNNING WATER. PORK WAS PUT IN DISPLAY COOLERCITATION GIVE\N
Location: Kitchen
Equipment: 2-bay
- 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.
Location: Meat counter
Equipment: Warming drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GLASS 3-DOOR REACH IN COOLER LEAKS SOILED WATER - REPAIR SO IT DOES NOT LEAK2. PLASTIC CRATES UNDER PIPING UNDER 2-BAY.PIPING SHOULD NOT NEED SUPPORT - REPAIR PROPERLY SO IT DOES NOT NEED SUPPORT3. RESTROOM IS OUT OF ORDER AND NOT IN GOOD WORKING FUNCTION - STOPPED SELLING MEAT OUT OF MEAT DEPARTMENT UNTIL RESTROOM IS PROPERLY REPAIRED - MEAT DEPARTMENT CLOSED UNTIL RESTROOM REPAIR IS COMPLETED.OWNER CAME DURING INSPECTION AND MADE REPAIRS FOR THE MEAT DEPT TO RE-OPEN
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GLASS 3-DOOR REACH IN COOLER LEAKS SOILED WATER - REPAIR SO IT DOES NOT LEAK2. PLASTIC CRATES UNDER PIPING UNDER 2-BAY.PIPING SHOULD NOT NEED SUPPORT - REPAIR PROPERLY SO IT DOES NOT NEED SUPPORT3. RESTROOM IS OUT OF ORDER AND NOT IN GOOD WORKING FUNCTION - STOPPED SELLING MEAT OUT OF MEAT DEPARTMENT UNTIL RESTROOM IS PROPERLY REPAIRED - MEAT DEPARTMENT CLOSED UNTIL RESTROOM REPAIR IS COMPLETED.OWNER CAME DURING INSPECTION AND MADE REPAIRS FOR THE MEAT DEPT TO RE-OPEN
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WOOD USED TO EVEN OUT SHELVING IS SOILED AND SOAKED. REMOVE---------------------------------------04/10/14:1. WOOD STILL PRESENT2. OLD MEAT PIECES INSIDE DISPLAY COOLER FOR MEAT DEPARTMENT, CLEAN BEFORE PUTTING MEAT BACK INSIDE
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WOOD USED TO EVEN OUT SHELVING IS SOILED AND SOAKED. REMOVE---------------------------------------04/10/14:1. WOOD STILL PRESENT2. OLD MEAT PIECES INSIDE DISPLAY COOLER FOR MEAT DEPARTMENT, CLEAN BEFORE PUTTING MEAT BACK INSIDE
Equipment: Display freezer
- 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: OLD FOOD DEBRIS BUILD UP INSIDE HOT WARMING CASE - CLEAN BEFORE USING
Location: Meat counter
Equipment: Warming drawers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPEAT VIOLATION
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: EXPOSED LIGHT BULBS - COVER OR ENSURE BULBS ARE SHATTER RESISTANT PREVENT BREAKAGE ON OPEN FOODS
Location: Meat counter
Equipment: Warming drawers
|
04/10/2014 | Recheck |
- 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: CUTTING PORK AND LEFT OUT WITHOUT PUTTING IT BACK IN COOLER FOR UNDETERMINED AMOUNT OF TIMEWAS PUT BACK IN COOLER DURING INSPECTION
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.
Comments: NO HANDWASHING OBSERVED WHEN PUTTING MEAT AWAY 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: RAW CHICKEN STORED ON TOP OF GARLIC, TOMATOES, AND CHORIZORAW CHICKEN IS ALWAYS STORED AT THE BOTTOM OF THE SHELF IN COOLERREPEAT VIOLATION
Location: Meat counter
Equipment: Reach in cooler (3 door)
- 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: CRATES AND WATER BOTTLES IN FRONT OF HANDSINK - DO NOT PUT THINGS IN FRONT OF HANDSINK THAT BLOCKS HANDWASHING
Location: Meat counter
Equipment: Hand sink
- 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: WIRES STORED INSIDE THE HAND SINK - DISCONTINUEREPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- Packaging integrity (corrected on site)
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: ONE (1) DENTED CAN - REMOVED OFF SHELVING
Location: Sales floor
- 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: NO SANITIZER SET UP FOR MEAT DEPARTMENTREPEAT VIOLATION
Location: Meat counter
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO SANITIZER SET UP IN MEAT SECTION OF GROCERY TO PROPERLY SANITIZE CUTTING BOARDS/KNIVES
Location: Kitchen
Equipment: 3-bay
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: STICKY BUG STRIP HANGING ABOVE MEAT COUNTER DISCARD STICKY BUG STRIP AND MOVE TO AREAS NOT OVER FOOD PREP AREAREPEAT VIOLATION
Location: Meat counter
- 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.
Location: Meat counter
Equipment: Warming drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GLASS 3-DOOR REACH IN COOLER LEAKS SOILED WATER - REPAIR SO IT DOES NOT LEAK2. PLASTIC CRATES UNDER PIPING UNDER 2-BAY.PIPING SHOULD NOT NEED SUPPORT - REPAIR PROPERLY SO IT DOES NOT NEED SUPPORT3. RESTROOM IS OUT OF ORDER AND NOT IN GOOD WORKING FUNCTION - STOPPED SELLING MEAT OUT OF MEAT DEPARTMENT UNTIL RESTROOM IS PROPERLY REPAIRED - MEAT DEPARTMENT CLOSED UNTIL RESTROOM REPAIR IS COMPLETED.OWNER CAME DURING INSPECTION AND MADE REPAIRS FOR THE MEAT DEPT TO RE-OPEN
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GLASS 3-DOOR REACH IN COOLER LEAKS SOILED WATER - REPAIR SO IT DOES NOT LEAK2. PLASTIC CRATES UNDER PIPING UNDER 2-BAY.PIPING SHOULD NOT NEED SUPPORT - REPAIR PROPERLY SO IT DOES NOT NEED SUPPORT3. RESTROOM IS OUT OF ORDER AND NOT IN GOOD WORKING FUNCTION - STOPPED SELLING MEAT OUT OF MEAT DEPARTMENT UNTIL RESTROOM IS PROPERLY REPAIRED - MEAT DEPARTMENT CLOSED UNTIL RESTROOM REPAIR IS COMPLETED.OWNER CAME DURING INSPECTION AND MADE REPAIRS FOR THE MEAT DEPT TO RE-OPEN
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WOOD USED TO EVEN OUT SHELVING IS SOILED AND SOAKED. REMOVE
Location: Meat counter
Equipment: Reach in cooler (3 door)
- 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: OLD FOOD DEBRIS BUILD UP INSIDE HOT WARMING CASE - CLEAN BEFORE USING
Location: Meat counter
Equipment: Warming drawers
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPEAT VIOLATION
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: EXPOSED LIGHT BULBS - COVER OR ENSURE BULBS ARE SHATTER RESISTANT PREVENT BREAKAGE ON OPEN FOODS
Location: Meat counter
Equipment: Warming drawers
|
04/02/2014 | Routine |
- 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: No labeling of lard, packaged in store - weight machine can make stickersProvide:IngredientsStore namePhone NumberAddress
Location: Service counter
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Two (2) sticky fly strips hanging above meat counter, could have potentially come from thisMove sticky fly strips away from meat cutting/prep areaShowed PIC where appropiate places to hang them - near the rear door not over meat cutting areas
Location: Meat counter
|
09/30/2013 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SIGNAGE
- Harborage conditions (corrected)
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: SHELVING EQUIPMENT ON THE GROUND - ORGANIZE TO CLEAR CLUTTER AREA - REDUCE HARBORAGE FOR PESTS
- 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: FOUR (4) LARGE PAPAYAS, SKIN REMOVED IN TEMPERATURE DANGER ZONE - WAS REMOVED FROM SALES FLOOR - DO NOT SELL TO CUSTOMERS - MUST BE REFRIGERATED AT 41 FCITATION
Location: Sales floor
- 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: GNATS-------------------------------------07/26/13:Two (2) baby cockroaches found during inspection
Location: Sales floor
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. OLD ROTTING FOOD STORED INSIDE REACH IN COOLER WITH CUSTOMER FOOD. DISCARD SPOILED/ROTTING FOOD2. OLD FOOD FROM SUNDAY STILL SITTING INSIDE DISPLAY WARMING OVEN - DISCARDED TEMPERATURE ABUSED FOOD CITATION
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT BAND SAW NEEDS DETAILED CLEANING INBETWEEN, OLD MEAT DEBRIS BUILD UP FOUND ON TOP AND BOTTOM PARTS OF THE EQUIPMENT
Location: Meat room
Equipment: Slicer
- 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: TWO (2) HANDSINKS WITH STUFF INSIDE THEM - DISCONTINUECITATION
Location: Meat counter
Equipment: Hand sink
- 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: CUTTING BOARD WITH CHICKEN AND BEEF JUICES ON IT - SANITIZE INBETWEEN DIFFERENT MEATS AND POULTRYCITATION
Location: Meat counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK TRASH BAG USED FOR FOOD IN 3-DOOR REACH IN FREEZER
Location: Meat room
Equipment: Reach in freezer (3door)
- 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.
Comments: PAN BREADING
Location: Meat counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES IN HEATING ELEMENT/BOTTOM SECTION OF 2-DOOR REACH IN COOLER - CLEAN
Location: Meat counter
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE - NO DUMPSTER SINCE OCTOBER 2012CITATION
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOCKED SECTION OUTSIDE GROCERY STORE IN THE BACK
Location: Dumpster area
- 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: LIGHT COMING THROUGH UNDER THE REAR EXIT DOOR - MADE NECCESSARY REPAIRS TO PREVENTS PESTS FROM ENTERING ESTABLISHMENTS - DEAD ROACHES FOUND DURING INSPECTION
Location: Back 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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
Location: Meat counter
- 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: PROVIDE THERMOMETER FOR HOT HOLDING
Location: Meat counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
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: 1. QUESO2. CREAMA
Location: Meat room
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PROVIDE HANDLED SCOOPS TO HANDLE FOOD - FOUND TWO (2) FIVE GALLON BUCKETS TO STORE IN THE COOLER
Location: Sales floor
|
08/20/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SIGNAGE
- Harborage conditions (corrected)
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: SHELVING EQUIPMENT ON THE GROUND - ORGANIZE TO CLEAR CLUTTER AREA - REDUCE HARBORAGE FOR PESTS
- 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: FOUR (4) LARGE PAPAYAS, SKIN REMOVED IN TEMPERATURE DANGER ZONE - WAS REMOVED FROM SALES FLOOR - DO NOT SELL TO CUSTOMERS - MUST BE REFRIGERATED AT 41 FCITATION
Location: Sales floor
- 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: GNATS-------------------------------------07/26/13:Two (2) baby cockroaches found during inspection
Location: Sales floor
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. OLD ROTTING FOOD STORED INSIDE REACH IN COOLER WITH CUSTOMER FOOD. DISCARD SPOILED/ROTTING FOOD2. OLD FOOD FROM SUNDAY STILL SITTING INSIDE DISPLAY WARMING OVEN - DISCARDED TEMPERATURE ABUSED FOOD CITATION
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT BAND SAW NEEDS DETAILED CLEANING INBETWEEN, OLD MEAT DEBRIS BUILD UP FOUND ON TOP AND BOTTOM PARTS OF THE EQUIPMENT
Location: Meat room
Equipment: Slicer
- 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: TWO (2) HANDSINKS WITH STUFF INSIDE THEM - DISCONTINUECITATION
Location: Meat counter
Equipment: Hand sink
- 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: CUTTING BOARD WITH CHICKEN AND BEEF JUICES ON IT - SANITIZE INBETWEEN DIFFERENT MEATS AND POULTRYCITATION
Location: Meat counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK TRASH BAG USED FOR FOOD IN 3-DOOR REACH IN FREEZER
Location: Meat room
Equipment: Reach in freezer (3door)
- 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.
Comments: PAN BREADING
Location: Meat counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES IN HEATING ELEMENT/BOTTOM SECTION OF 2-DOOR REACH IN COOLER - CLEAN
Location: Meat counter
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE - NO DUMPSTER SINCE OCTOBER 2012CITATION
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOCKED SECTION OUTSIDE GROCERY STORE IN THE BACK
Location: Dumpster area
- 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: LIGHT COMING THROUGH UNDER THE REAR EXIT DOOR - MADE NECCESSARY REPAIRS TO PREVENTS PESTS FROM ENTERING ESTABLISHMENTS - DEAD ROACHES FOUND DURING INSPECTION
Location: Back 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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
Location: Meat counter
- 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: PROVIDE THERMOMETER FOR HOT HOLDING
Location: Meat counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
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: 1. QUESO2. CREAMA
Location: Meat room
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PROVIDE HANDLED SCOOPS TO HANDLE FOOD - FOUND TWO (2) FIVE GALLON BUCKETS TO STORE IN THE COOLER
Location: Sales floor
|
08/16/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SIGNAGE
- Harborage conditions (corrected)
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: SHELVING EQUIPMENT ON THE GROUND - ORGANIZE TO CLEAR CLUTTER AREA - REDUCE HARBORAGE FOR PESTS
- 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: FOUR (4) LARGE PAPAYAS, SKIN REMOVED IN TEMPERATURE DANGER ZONE - WAS REMOVED FROM SALES FLOOR - DO NOT SELL TO CUSTOMERS - MUST BE REFRIGERATED AT 41 FCITATION
Location: Sales floor
- 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: GNATS-------------------------------------07/26/13:Two (2) baby cockroaches found during inspection
Location: Sales floor
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. OLD ROTTING FOOD STORED INSIDE REACH IN COOLER WITH CUSTOMER FOOD. DISCARD SPOILED/ROTTING FOOD2. OLD FOOD FROM SUNDAY STILL SITTING INSIDE DISPLAY WARMING OVEN - DISCARDED TEMPERATURE ABUSED FOOD CITATION
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT BAND SAW NEEDS DETAILED CLEANING INBETWEEN, OLD MEAT DEBRIS BUILD UP FOUND ON TOP AND BOTTOM PARTS OF THE EQUIPMENT
Location: Meat room
Equipment: Slicer
- 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: TWO (2) HANDSINKS WITH STUFF INSIDE THEM - DISCONTINUECITATION
Location: Meat counter
Equipment: Hand sink
- 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: CUTTING BOARD WITH CHICKEN AND BEEF JUICES ON IT - SANITIZE INBETWEEN DIFFERENT MEATS AND POULTRYCITATION
Location: Meat counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK TRASH BAG USED FOR FOOD IN 3-DOOR REACH IN FREEZER
Location: Meat room
Equipment: Reach in freezer (3door)
- 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.
Comments: PAN BREADING
Location: Meat counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES IN HEATING ELEMENT/BOTTOM SECTION OF 2-DOOR REACH IN COOLER - CLEAN
Location: Meat counter
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE - NO DUMPSTER SINCE OCTOBER 2012CITATION
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOCKED SECTION OUTSIDE GROCERY STORE IN THE BACK
Location: Dumpster area
- 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: LIGHT COMING THROUGH UNDER THE REAR EXIT DOOR - MADE NECCESSARY REPAIRS TO PREVENTS PESTS FROM ENTERING ESTABLISHMENTS - DEAD ROACHES FOUND DURING INSPECTION
Location: Back 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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
Location: Meat counter
- 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: PROVIDE THERMOMETER FOR HOT HOLDING
Location: Meat counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
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: 1. QUESO2. CREAMA
Location: Meat room
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PROVIDE HANDLED SCOOPS TO HANDLE FOOD - FOUND TWO (2) FIVE GALLON BUCKETS TO STORE IN THE COOLER
Location: Sales floor
|
08/09/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SIGNAGE
- Harborage conditions (corrected)
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: SHELVING EQUIPMENT ON THE GROUND - ORGANIZE TO CLEAR CLUTTER AREA - REDUCE HARBORAGE FOR PESTS
- 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: FOUR (4) LARGE PAPAYAS, SKIN REMOVED IN TEMPERATURE DANGER ZONE - WAS REMOVED FROM SALES FLOOR - DO NOT SELL TO CUSTOMERS - MUST BE REFRIGERATED AT 41 FCITATION
Location: Sales floor
- 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: GNATS-------------------------------------07/26/13:Two (2) baby cockroaches found during inspection
Location: Sales floor
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. OLD ROTTING FOOD STORED INSIDE REACH IN COOLER WITH CUSTOMER FOOD. DISCARD SPOILED/ROTTING FOOD2. OLD FOOD FROM SUNDAY STILL SITTING INSIDE DISPLAY WARMING OVEN - DISCARDED TEMPERATURE ABUSED FOOD CITATION
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT BAND SAW NEEDS DETAILED CLEANING INBETWEEN, OLD MEAT DEBRIS BUILD UP FOUND ON TOP AND BOTTOM PARTS OF THE EQUIPMENT
Location: Meat room
Equipment: Slicer
- 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: TWO (2) HANDSINKS WITH STUFF INSIDE THEM - DISCONTINUECITATION
Location: Meat counter
Equipment: Hand sink
- 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: CUTTING BOARD WITH CHICKEN AND BEEF JUICES ON IT - SANITIZE INBETWEEN DIFFERENT MEATS AND POULTRYCITATION
Location: Meat counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK TRASH BAG USED FOR FOOD IN 3-DOOR REACH IN FREEZER
Location: Meat room
Equipment: Reach in freezer (3door)
- 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.
Comments: PAN BREADING
Location: Meat counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES IN HEATING ELEMENT/BOTTOM SECTION OF 2-DOOR REACH IN COOLER - CLEAN
Location: Meat counter
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE - NO DUMPSTER SINCE OCTOBER 2012CITATION
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOCKED SECTION OUTSIDE GROCERY STORE IN THE BACK
Location: Dumpster area
- 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: LIGHT COMING THROUGH UNDER THE REAR EXIT DOOR - MADE NECCESSARY REPAIRS TO PREVENTS PESTS FROM ENTERING ESTABLISHMENTS - DEAD ROACHES FOUND DURING INSPECTION
Location: Back 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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
Location: Meat counter
- 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: PROVIDE THERMOMETER FOR HOT HOLDING
Location: Meat counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
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: 1. QUESO2. CREAMA
Location: Meat room
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PROVIDE HANDLED SCOOPS TO HANDLE FOOD - FOUND TWO (2) FIVE GALLON BUCKETS TO STORE IN THE COOLER
Location: Sales floor
|
08/02/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SIGNAGE
- Harborage conditions
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: SHELVING EQUIPMENT ON THE GROUND - ORGANIZE TO CLEAR CLUTTER AREA - REDUCE HARBORAGE FOR PESTS
- 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: FOUR (4) LARGE PAPAYAS, SKIN REMOVED IN TEMPERATURE DANGER ZONE - WAS REMOVED FROM SALES FLOOR - DO NOT SELL TO CUSTOMERS - MUST BE REFRIGERATED AT 41 FCITATION
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS-------------------------------------07/26/13:Two (2) baby cockroaches found during inspection
Location: Sales floor
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. OLD ROTTING FOOD STORED INSIDE REACH IN COOLER WITH CUSTOMER FOOD. DISCARD SPOILED/ROTTING FOOD2. OLD FOOD FROM SUNDAY STILL SITTING INSIDE DISPLAY WARMING OVEN - DISCARDED TEMPERATURE ABUSED FOOD CITATION
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT BAND SAW NEEDS DETAILED CLEANING INBETWEEN, OLD MEAT DEBRIS BUILD UP FOUND ON TOP AND BOTTOM PARTS OF THE EQUIPMENT
Location: Meat room
Equipment: Slicer
- 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: TWO (2) HANDSINKS WITH STUFF INSIDE THEM - DISCONTINUECITATION
Location: Meat counter
Equipment: Hand sink
- 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: CUTTING BOARD WITH CHICKEN AND BEEF JUICES ON IT - SANITIZE INBETWEEN DIFFERENT MEATS AND POULTRYCITATION
Location: Meat counter
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK TRASH BAG USED FOR FOOD IN 3-DOOR REACH IN FREEZER
Location: Meat room
Equipment: Reach in freezer (3door)
- 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.
Comments: PAN BREADING
Location: Meat counter
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES IN HEATING ELEMENT/BOTTOM SECTION OF 2-DOOR REACH IN COOLER - CLEAN
Location: Meat counter
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE - NO DUMPSTER SINCE OCTOBER 2012CITATION
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOCKED SECTION OUTSIDE GROCERY STORE IN THE BACK
Location: Dumpster area
- 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: LIGHT COMING THROUGH UNDER THE REAR EXIT DOOR - MADE NECCESSARY REPAIRS TO PREVENTS PESTS FROM ENTERING ESTABLISHMENTS - DEAD ROACHES FOUND DURING INSPECTION
Location: Back 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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
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: SOILED WATER ON THE FLOOR - CLEAN-----------------------------07/26/13:DEAD ROACHES FOUND ON FLOOR - SWEEP AND MONITOR FOR ACTIVITY
Location: Meat counter
- 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: PROVIDE THERMOMETER FOR HOT HOLDING
Location: Meat counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
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: 1. QUESO2. CREAMA
Location: Meat room
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PROVIDE HANDLED SCOOPS TO HANDLE FOOD - FOUND TWO (2) FIVE GALLON BUCKETS TO STORE IN THE COOLER
Location: Sales floor
|
07/26/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SIGNAGE
- Harborage conditions
Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
Comments: SHELVING EQUIPMENT ON THE GROUND - ORGANIZE TO CLEAR CLUTTER AREA - REDUCE HARBORAGE FOR PESTS
- 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: FOUR (4) LARGE PAPAYAS, SKIN REMOVED IN TEMPERATURE DANGER ZONE - WAS REMOVED FROM SALES FLOOR - DO NOT SELL TO CUSTOMERS - MUST BE REFRIGERATED AT 41 FCITATION
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS
Location: Sales floor
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. OLD ROTTING FOOD STORED INSIDE REACH IN COOLER WITH CUSTOMER FOOD. DISCARD SPOILED/ROTTING FOOD2. OLD FOOD FROM SUNDAY STILL SITTING INSIDE DISPLAY WARMING OVEN - DISCARDED TEMPERATURE ABUSED FOOD CITATION
Location: Meat counter
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT BAND SAW NEEDS DETAILED CLEANING INBETWEEN, OLD MEAT DEBRIS BUILD UP FOUND ON TOP AND BOTTOM PARTS OF THE EQUIPMENT
Location: Meat room
Equipment: Slicer
- 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: TWO (2) HANDSINKS WITH STUFF INSIDE THEM - DISCONTINUECITATION
Location: Meat counter
Equipment: Hand sink
- 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: CUTTING BOARD WITH CHICKEN AND BEEF JUICES ON IT - SANITIZE INBETWEEN DIFFERENT MEATS AND POULTRYCITATION
Location: Meat counter
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK TRASH BAG USED FOR FOOD IN 3-DOOR REACH IN FREEZER
Location: Meat room
Equipment: Reach in freezer (3door)
- Bulk labeling (corrected on site)
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.
Comments: PAN BREADING
Location: Meat counter
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES IN HEATING ELEMENT/BOTTOM SECTION OF 2-DOOR REACH IN COOLER - CLEAN
Location: Meat counter
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE - NO DUMPSTER SINCE OCTOBER 2012CITATION
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LOCKED SECTION OUTSIDE GROCERY STORE IN THE BACK
Location: Dumpster area
- 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: LIGHT COMING THROUGH UNDER THE REAR EXIT DOOR - MADE NECCESSARY REPAIRS TO PREVENTS PESTS FROM ENTERING ESTABLISHMENTS - DEAD ROACHES FOUND DURING INSPECTION
Location: Back 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: SOILED WATER ON THE FLOOR - CLEAN
Location: Meat room
- Thermometer, provided (corrected on site)
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: PROVIDE THERMOMETER FOR HOT HOLDING
Location: Meat counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Restroom
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
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: 1. QUESO2. CREAMA
Location: Meat room
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PROVIDE HANDLED SCOOPS TO HANDLE FOOD - FOUND TWO (2) FIVE GALLON BUCKETS TO STORE IN THE COOLER
Location: Sales floor
|
07/18/2013 | Routine |
- 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: 1. Beef steak hanging inside 3-bay. Discarded2. Beef fajitas on cutting board. Needs to be refrigerated when not prepping.
Location: Meat counter
Equipment: 3-bay
- 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: 1. Beef steak hanging inside 3-bay. Discarded2. Beef fajitas on cutting board. Needs to be refrigerated when not prepping.
Location: Meat counter
Equipment: Prep table
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Windex stored with spices
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: Personal lunch sitting on meat saw
Location: Meat counter
Equipment: Slicer
- 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: Steak stored over limes
Location: Meat counter
Equipment: Reach in cooler (3 door)
- 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: Handsink with "stuff" inside. Always keep empty
Location: Meat counter
Equipment: Hand sink
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Need to get a dumpster for the estasblishment.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Trash kept inside the kitchen/meat area. No dumpster onsite
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- No test kit (corrected)
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: Cholo test kit
Location: Kitchen
Equipment: 3-bay
|
12/17/2012 | Recheck |
- 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: 1. Beef steak hanging inside 3-bay. Discarded2. Beef fajitas on cutting board. Needs to be refrigerated when not prepping.
Location: Meat counter
Equipment: 3-bay
- 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: 1. Beef steak hanging inside 3-bay. Discarded2. Beef fajitas on cutting board. Needs to be refrigerated when not prepping.
Location: Meat counter
Equipment: Prep table
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Windex stored with spices
Location: Meat counter
- Eating, drinking, smoking (corrected on site)
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: Personal lunch sitting on meat saw
Location: Meat counter
Equipment: Slicer
- 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: Steak stored over limes
Location: Meat counter
Equipment: Reach in cooler (3 door)
- 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: Handsink with "stuff" inside. Always keep empty
Location: Meat counter
Equipment: Hand sink
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Need to get a dumpster for the estasblishment.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Trash kept inside the kitchen/meat area. No dumpster onsite
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- 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: Cholo test kit
Location: Kitchen
Equipment: 3-bay
|
12/11/2012 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Residential bug sprays in meat prep area sitting on grease trap. Do not use residential bug sprays, needs to be commercial grade only. Stop using x 3
Location: Meat room
- 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: Need to wash hands before putting on gloves
- 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: Cutting chicken and beef on same cutting board. Need to sanitize inbetween uses.
Location: Meat room
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw soiled2. Slicer3. Grinder
Location: Meat counter
Equipment: Slicer
- 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: Scrubber, bucket inside handsink. Keep free of anything except soap and towels
Location: Meat counter
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water available at the right sink. Restore hot water. Do not use until restored. Use the other sink.
Location: Meat counter
Equipment: Hand sink
- 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: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair gasket for cooler with eggs, milk, chorizo - duct tape falling apart. Be smooth and cleanable2. Remove hose off 2-bay faucet
Location: Sales floor
Equipment: Reach in cooler (2 door)
- 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: Bottom shelf is soiled with old blood. Clean
Location: Meat room
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Supply both sinks
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Supply both sinks
Location: Meat counter
Equipment: Hand sink
- 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: Provide for bleach or quat test kit.Bleach - White test kitQuat - Orange test kitOnly need one.
Location: Kitchen
Equipment: 3-bay
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: 1. Ice Cream freezer2. Juice / Milk cooler
Location: Sales floor
Equipment: Reach in cooler
|
11/05/2012 | Pre-Licensing Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Residential bug sprays in meat prep area sitting on grease trap. Do not use residential bug sprays, needs to be commercial grade only. Stop using x 3
Location: Meat room
- 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: Need to wash hands before putting on gloves
- 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: Cutting chicken and beef on same cutting board. Need to sanitize inbetween uses.
Location: Meat room
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw soiled2. Slicer3. Grinder
Location: Meat counter
Equipment: Slicer
- 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: Scrubber, bucket inside handsink. Keep free of anything except soap and towels
Location: Meat counter
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water available at the right sink. Restore hot water. Do not use until restored. Use the other sink.
Location: Meat counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair gasket for cooler with eggs, milk, chorizo - duct tape falling apart. Be smooth and cleanable2. Remove hose off 2-bay faucet
Location: Sales floor
Equipment: Reach in cooler (2 door)
- 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: Bottom shelf is soiled with old blood. Clean
Location: Meat room
Equipment: Reach in cooler (2 door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Supply both sinks
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Supply both sinks
Location: Meat counter
Equipment: Hand sink
- 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: Provide for bleach or quat test kit.Bleach - White test kitQuat - Orange test kitOnly need one.
Location: Kitchen
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: 1. Ice Cream freezer2. Juice / Milk cooler
Location: Sales floor
Equipment: Reach in cooler
|
11/02/2012 | Pre-Licensing Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Residential bug sprays in meat prep area sitting on grease trap. Do not use residential bug sprays, needs to be commercial grade only. Stop using x 3
Location: Meat room
- 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: Need to wash hands before putting on gloves
- 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.
Comments: Cutting chicken and beef on same cutting board. Need to sanitize inbetween uses.
Location: Meat room
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw soiled2. Slicer3. Grinder
Location: Meat counter
Equipment: Slicer
- 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: Scrubber, bucket inside handsink. Keep free of anything except soap and towels
Location: Meat counter
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water available at the right sink. Restore hot water. Do not use until restored. Use the other sink.
Location: Meat counter
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair gasket for cooler with eggs, milk, chorizo - duct tape falling apart. Be smooth and cleanable2. Remove hose off 2-bay faucet
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Supply both sinks
Location: Meat counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Supply both sinks
Location: Meat counter
Equipment: Hand sink
- 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: Provide for bleach or quat test kit.Bleach - White test kitQuat - Orange test kitOnly need one.
Location: Kitchen
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: 1. Ice Cream freezer2. Juice / Milk cooler
Location: Sales floor
Equipment: Reach in cooler
|
10/26/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LA CAMPOS, 6150 W 25TH ST, Speedway, IN »