TIENDA MORELOS #5, 5 BEACHWAY DR, Indianapolis, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: TIENDA MORELOS #5
Type: Grocery
Address: 5 BEACHWAY DR, Indianapolis, IN 46224
County: Marion
License #: 107355
Smoking: Smoke Free
Total inspections: 23
Last inspection: 11/05/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about TIENDA MORELOS #5, 5 BEACHWAY DR, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • Disposal into ground waters (corrected)
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: 10.27.14: HIRE SPILL CONTRACTOR TO CLEAN UP AND REMOVE WATER FILLED WITH GREASE AND FOOD DEBRIS FROM GRASS BEHIND BUILDING. GREASY WATER IS POOLING. PICTURES TAKEN. 10.28.14: SPILL CLEAN-UP DUE ON THURSDAY, 10/28/2014. EXPLAINED A LICENSED CONTRACTOR WHO WILL PROPERLY CLEAN AND DISPOSE OF WASTE WATER NEEDS TO HIRED. A RECIEPT SHALL BE PROVIDED FOR SERVICE. STATED A $500 CITATION WILL BE ISSUED FOR FAILURE TO COMPLY. 10.30.14: SPILL CLEANED UP. PAVEMENT DRY. NO GREASE, OILY SUBSTANCES OR FOOD DEBRIS FOUND IN WALK-IN COOLER/DUMPSTER AREA AND GRASS AREA BEHIND BUILDING.
  • 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: 10.27.14: MAINTAIN CARNITAS AT 135 DEGREES FAHRENHEIT OR ABOVE. CARNITAS TESTING AT 98-110 dF IN KITCHEN/MEAT COUNTER AREA. CARNITAS DISCARDED.
    Location: Kitchen
    Equipment: Steam table
  • 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: 10.27.14: MAINTAIN RAW FOOD ITEMS BEING PREPARED AT THE MEAT COUNTER AT 41 DEGREES FAHRENHEIT OR BELOW WHILE PREPARING. (1) RAW PORK TESTING AT 58 dF WHILE BEING PREPARED. RAW PORK DISCARDED. (2) RAW BEEF TESTING AT 44.2 dF.
    Location: Meat counter
    Equipment: Prep table
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 10.27.14: LABEL SPRAY BOTTLES WITH CONTENTS. BOTTLE LABELED WINDEX FILLED WITH GREY LIQUID. NO ONE COULD IDENTIFY THE LIQUID. BOTTLE WAS THROWN AWAY.
    Location: Meat counter
  • 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: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Bakery area
  • 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: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Kitchen
  • 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: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Dry storage
  • 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: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Produce room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Sales floor
  • 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: 10.27.14: STORE PERSONAL FOOD ITEMS AND DRINKS IN APPROVED AREAS. PERSONAL DRINKS AND BAG OF CHIPS FOUND ON SHELVES ABOVE PREP TABLES AT MEAT COUNTER. PERSONAL DRINK WITH NO LID OR STRAW FOUND ON SHELF ABOVE BAKERY PREP TABLE. ALL PERSONAL DRINKS MUST HAVE A LID AND STRAW.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 10.27.14: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 10.27.14: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Bakery area
  • 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: 10.27.14: KEEP ITEMS BELOW RAW FOOD CUTTING PREP TABLES PROTECTED FROM FALLING BITS OF RAW FOOD ITEMS LIKE BEEF, PORK AND CHICKEN. BITS OF RAW BEEF COVERING CONTAINER OF PORK RINDS AND OTHER ITEMS ON LOWER SHELVES OF PREP TABLE.
    Location: Meat counter
    Equipment: Prep table
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 10.27.14: INSTALL WATER FAUCET AT 3-BAY SINK IN BAKERY AREA. CURRENTLY, SINK HAS A SPRAYER ONLY. SINKS ARE NOT BEING FILLED PROPERLY FOR WASHING AND SANITIZING.
    Location: Bakery area
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10.27.14: (1) REPAIR FAN UNIT IN WALK-IN FREEZER. ICE BUILD-UP ON FAN UNIT IN WALK-IN FREEZER INDICATING SERVICE IS NEEDED. (2) REPAIR FAN UNIT IN WALK-IN COOLER. ICE BUILD-UP ON FAN UNIT IN MILK/CHEESE WALK-IN COOLER. (3) PLUMBING LINE AT MAIN ICE MACHINE IS OVERFLOWING. CLEAR LINE OF CLOG OR REPAIR SO CONDENSATE WATER DRAINS PROPERLY FROM THE ICE MACHINE. (4) DETECT WATER LEAK IN AUTOMATIC SPRINKLER SYSTEM CLOSET. REPAIR.
    Location: Walk-in freezer
  • 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: 10.27.14: MAINTAIN IN-PLACE SANITIZER WHEN PREPARING RAW FOODS IN MEAT CUTTING AREA. PREP TABLES COVERED IN RAW FOOD ITEMS BEING PREPPED, BUT NO SANITIZER IN USE.
    Location: Meat counter
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 10.27.14: EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD. NO EMPLOYEES WEARING HAIR RESTRAINTS. EMPLOYEES BEGAN GRABBING HAIR NETS ONCE WE ARRIVED.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10.27.14: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10.27.14: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Meat counter
  • 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: 10.27.14: (1) SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA NEED TO BE LABELED WITH CONTENTS. (2) LABEL CONTAINER OF PORK RINDS FOR SELF SERVICE IN FRONT OF THE MEAT COUNTER. (3) LABEL SALT CONTAINER IN BACK ROOM BY 3-BAY SINK.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 10.27.14: REPLACE LIGHT BULB IN 2-DOOR REACH-IN COOLER (BAKERY COOLER) IN DRY STORAGE AREA.
    Location: Dry storage
  • 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: 10.27.14: MAINTAIN GLOVES IN BOX IN FOOD SERVICE AREAS. GLOVES SITTING OUT UNPROTECTED FROM POSSIBLE CONTAMINATION.
    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: 10.27.14: STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. WET CLOTHS LAYING ON CUTTING BOARDS IN KITCHEN AREA.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 10.27.14: MAINTAIN REACH-IN COOLERS IN MEAT AREA AT 41 DEGREES FAHRENHEIT OR BELOW. REPAIR OR SERVICE COOLERS TO MAINTAIN PROPER TEMPERATURE. ADJUST EMPLOYEE BEHAVIOR TO MAINTAIN PROPER TEMPERATURE IN COOLER. RAW FOOD ITEMS BEING PROCESSED AT PREP TABLES SHALL BE DONE QUICKLY TO MAINTAIN FOOD ITEMS AT PROPER TEMPERATURE BEFORE PLACING FOOD ITEMS IN COOLERS. DO NOT OVERFILL OR CROWD COOLERS WITH PRODUCT. DO NOT LEAVE COOLER DOORS OPEN FOR LONG PERIODS OF TIME WHILE FILLING COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 10.27.14: MONITOR COOKED FOR SPOILING AND MOLD-LIKE SUBSTANCE GROWTH. CURRENTLY, CONTAINER OF COOKED TAMARIND HAS MOLD-LIKE GROWTHS GROWING ON TOP OF IT. CONTAINER DISCARDED.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: 10.27.14: (1) COVER SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. SPICES ARE UNPROTECTED. (2) COVER CONTAINER OF FLOUR SUGAR MIXTURE IN BAKERY. (3) PROPERLY COVER ALL FOOD CONTAINERS IN WALK-IN COOLER. (3) HANG RAW PIGS FROM HOOKS IN WALK-IN COOLER. PIGS SHALL HANG FREE AND CLEAR AND NOT BE TOUCHING EQUIPMENT. CURRENTLY, PIGS ARE HUNG ON A WIRE SHELF AND ARE TOUCHING THE SHELF AND CONTENTS ON THE SHELVES.
    Location: Kitchen
    Equipment: 3-bay
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 10.27.14: COVER CARLOTA CONTAINERS TO PREVENT CONTAMINATION.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 10.27.14: PROVIDE SNEEZE GUARD FOR CARNITAS AT STEAM TABLE IN KITCHEN/MEAT COUNTER AREA. CARNITAS ON DISPLAY WITHOUT PROTECTION.
    Location: Kitchen
    Equipment: Steam table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 10.27.14: REMOVE ALL DEBRIS FROM WALK-IN FREEZER FLOOR AND CLEAN/SANITIZE.
    Location: Walk-in 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: 10.27.14: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. INTERIOR KICK PLATE COVERED WITH MOLD-LIKE SUBSTANCE. EMPTY ICE MACHINE. WASH INTERIOR WITH SOAP AND WATER. RINSE INTERIOR WITH CLEAR WATER. SANITIZE INTERIOR AND ALLOW TO AIR DRY. REFILL WITH ICE AFTER INTERIOR HAS AIR DRIED.
    Location: Dry storage
    Equipment: Ice machine
  • 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: 10.27.14: PROVIDE PROPER LABELS ON CARLOTA, GELATINA AND CAKE CONTAINERS IN REACH-IN COOLER BY REGISTERS. (1) COMMON NAME (2) LIST OF INGREDIENTS IN DESCENDING ORDER BY WEIGHT (3) QUANTITY OF CONTENTS (4) NAME AND ADDRESS OF BUSINESS
    Location: Sales floor
    Equipment: reach in freezer
  • Three bay size requirement (corrected)
    Compartments of the utensil washing sink are not large enough to accommodate dishware.
    Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
    Comments: 10.27.14: 3-BAY SINK COMPARTMENTS MUST BE LARGE ENOUGH TO ACCOMODATE LARGEST PIECES OF COOKING EQUIPMENT FOR PROPER WASHING/RINSING/SANITIZING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10.27.14: REPAIR RUNNING FAUCET AT 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. FAUCET RUNNING HOT WATER WOULD NOT SHUT OFF.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10.27.14: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10.27.14: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Bakery area
    Equipment: 3-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 10.27.14: PROVIDE SECONDARY CONTAINER FOR ICE SCOOP IN DRY STORAGE AREA.
    Location: Dry storage
    Equipment: Ice machine
 11/05/2014Recheck
  • Disposal into ground waters (corrected)
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: 10.27.14: HIRE SPILL CONTRACTOR TO CLEAN UP AND REMOVE WATER FILLED WITH GREASE AND FOOD DEBRIS FROM GRASS BEHIND BUILDING. GREASY WATER IS POOLING. PICTURES TAKEN. 10.28.14: SPILL CLEAN-UP DUE ON THURSDAY, 10/28/2014. EXPLAINED A LICENSED CONTRACTOR WHO WILL PROPERLY CLEAN AND DISPOSE OF WASTE WATER NEEDS TO HIRED. A RECIEPT SHALL BE PROVIDED FOR SERVICE. STATED A $500 CITATION WILL BE ISSUED FOR FAILURE TO COMPLY. 10.30.14: SPILL CLEANED UP. PAVEMENT DRY. NO GREASE, OILY SUBSTANCES OR FOOD DEBRIS FOUND IN WALK-IN COOLER/DUMPSTER AREA AND GRASS AREA BEHIND BUILDING.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 10.27.14: MAINTAIN CARNITAS AT 135 DEGREES FAHRENHEIT OR ABOVE. CARNITAS TESTING AT 98-110 dF IN KITCHEN/MEAT COUNTER AREA. CARNITAS DISCARDED.
    Location: Kitchen
    Equipment: Steam table
  • 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: 10.27.14: MAINTAIN RAW FOOD ITEMS BEING PREPARED AT THE MEAT COUNTER AT 41 DEGREES FAHRENHEIT OR BELOW WHILE PREPARING. (1) RAW PORK TESTING AT 58 dF WHILE BEING PREPARED. RAW PORK DISCARDED. (2) RAW BEEF TESTING AT 44.2 dF.
    Location: Meat counter
    Equipment: Prep table
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 10.27.14: LABEL SPRAY BOTTLES WITH CONTENTS. BOTTLE LABELED WINDEX FILLED WITH GREY LIQUID. NO ONE COULD IDENTIFY THE LIQUID. BOTTLE WAS THROWN AWAY.
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Produce room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10.27.14: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Sales floor
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 10.27.14: STORE PERSONAL FOOD ITEMS AND DRINKS IN APPROVED AREAS. PERSONAL DRINKS AND BAG OF CHIPS FOUND ON SHELVES ABOVE PREP TABLES AT MEAT COUNTER. PERSONAL DRINK WITH NO LID OR STRAW FOUND ON SHELF ABOVE BAKERY PREP TABLE. ALL PERSONAL DRINKS MUST HAVE A LID AND STRAW.
    Location: Meat counter
  • 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: 10.27.14: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Kitchen
  • 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: 10.27.14: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Bakery area
  • 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: 10.27.14: KEEP ITEMS BELOW RAW FOOD CUTTING PREP TABLES PROTECTED FROM FALLING BITS OF RAW FOOD ITEMS LIKE BEEF, PORK AND CHICKEN. BITS OF RAW BEEF COVERING CONTAINER OF PORK RINDS AND OTHER ITEMS ON LOWER SHELVES OF PREP TABLE.
    Location: Meat counter
    Equipment: Prep table
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 10.27.14: INSTALL WATER FAUCET AT 3-BAY SINK IN BAKERY AREA. CURRENTLY, SINK HAS A SPRAYER ONLY. SINKS ARE NOT BEING FILLED PROPERLY FOR WASHING AND SANITIZING.
    Location: Bakery area
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10.27.14: (1) REPAIR FAN UNIT IN WALK-IN FREEZER. ICE BUILD-UP ON FAN UNIT IN WALK-IN FREEZER INDICATING SERVICE IS NEEDED. (2) REPAIR FAN UNIT IN WALK-IN COOLER. ICE BUILD-UP ON FAN UNIT IN MILK/CHEESE WALK-IN COOLER. (3) PLUMBING LINE AT MAIN ICE MACHINE IS OVERFLOWING. CLEAR LINE OF CLOG OR REPAIR SO CONDENSATE WATER DRAINS PROPERLY FROM THE ICE MACHINE. (4) DETECT WATER LEAK IN AUTOMATIC SPRINKLER SYSTEM CLOSET. REPAIR.
    Location: Walk-in freezer
  • 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: 10.27.14: MAINTAIN IN-PLACE SANITIZER WHEN PREPARING RAW FOODS IN MEAT CUTTING AREA. PREP TABLES COVERED IN RAW FOOD ITEMS BEING PREPPED, BUT NO SANITIZER IN USE.
    Location: Meat counter
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 10.27.14: EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD. NO EMPLOYEES WEARING HAIR RESTRAINTS. EMPLOYEES BEGAN GRABBING HAIR NETS ONCE WE ARRIVED.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10.27.14: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10.27.14: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Meat counter
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 10.27.14: (1) SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA NEED TO BE LABELED WITH CONTENTS. (2) LABEL CONTAINER OF PORK RINDS FOR SELF SERVICE IN FRONT OF THE MEAT COUNTER. (3) LABEL SALT CONTAINER IN BACK ROOM BY 3-BAY SINK.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 10.27.14: REPLACE LIGHT BULB IN 2-DOOR REACH-IN COOLER (BAKERY COOLER) IN DRY STORAGE AREA.
    Location: Dry storage
  • 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: 10.27.14: MAINTAIN GLOVES IN BOX IN FOOD SERVICE AREAS. GLOVES SITTING OUT UNPROTECTED FROM POSSIBLE CONTAMINATION.
    Location: Meat counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 10.27.14: STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. WET CLOTHS LAYING ON CUTTING BOARDS IN KITCHEN AREA.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 10.27.14: MAINTAIN REACH-IN COOLERS IN MEAT AREA AT 41 DEGREES FAHRENHEIT OR BELOW. REPAIR OR SERVICE COOLERS TO MAINTAIN PROPER TEMPERATURE. ADJUST EMPLOYEE BEHAVIOR TO MAINTAIN PROPER TEMPERATURE IN COOLER. RAW FOOD ITEMS BEING PROCESSED AT PREP TABLES SHALL BE DONE QUICKLY TO MAINTAIN FOOD ITEMS AT PROPER TEMPERATURE BEFORE PLACING FOOD ITEMS IN COOLERS. DO NOT OVERFILL OR CROWD COOLERS WITH PRODUCT. DO NOT LEAVE COOLER DOORS OPEN FOR LONG PERIODS OF TIME WHILE FILLING COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 10.27.14: MONITOR COOKED FOR SPOILING AND MOLD-LIKE SUBSTANCE GROWTH. CURRENTLY, CONTAINER OF COOKED TAMARIND HAS MOLD-LIKE GROWTHS GROWING ON TOP OF IT. CONTAINER DISCARDED.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: 10.27.14: (1) COVER SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. SPICES ARE UNPROTECTED. (2) COVER CONTAINER OF FLOUR SUGAR MIXTURE IN BAKERY. (3) PROPERLY COVER ALL FOOD CONTAINERS IN WALK-IN COOLER. (3) HANG RAW PIGS FROM HOOKS IN WALK-IN COOLER. PIGS SHALL HANG FREE AND CLEAR AND NOT BE TOUCHING EQUIPMENT. CURRENTLY, PIGS ARE HUNG ON A WIRE SHELF AND ARE TOUCHING THE SHELF AND CONTENTS ON THE SHELVES.
    Location: Kitchen
    Equipment: 3-bay
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 10.27.14: COVER CARLOTA CONTAINERS TO PREVENT CONTAMINATION.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 10.27.14: PROVIDE SNEEZE GUARD FOR CARNITAS AT STEAM TABLE IN KITCHEN/MEAT COUNTER AREA. CARNITAS ON DISPLAY WITHOUT PROTECTION.
    Location: Kitchen
    Equipment: Steam table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 10.27.14: REMOVE ALL DEBRIS FROM WALK-IN FREEZER FLOOR AND CLEAN/SANITIZE.
    Location: Walk-in freezer
  • 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: 10.27.14: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. INTERIOR KICK PLATE COVERED WITH MOLD-LIKE SUBSTANCE. EMPTY ICE MACHINE. WASH INTERIOR WITH SOAP AND WATER. RINSE INTERIOR WITH CLEAR WATER. SANITIZE INTERIOR AND ALLOW TO AIR DRY. REFILL WITH ICE AFTER INTERIOR HAS AIR DRIED.
    Location: Dry storage
    Equipment: Ice machine
  • 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: 10.27.14: PROVIDE PROPER LABELS ON CARLOTA, GELATINA AND CAKE CONTAINERS IN REACH-IN COOLER BY REGISTERS. (1) COMMON NAME (2) LIST OF INGREDIENTS IN DESCENDING ORDER BY WEIGHT (3) QUANTITY OF CONTENTS (4) NAME AND ADDRESS OF BUSINESS
    Location: Sales floor
    Equipment: reach in freezer
  • Three bay size requirement
    Compartments of the utensil washing sink are not large enough to accommodate dishware.
    Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
    Comments: 10.27.14: 3-BAY SINK COMPARTMENTS MUST BE LARGE ENOUGH TO ACCOMODATE LARGEST PIECES OF COOKING EQUIPMENT FOR PROPER WASHING/RINSING/SANITIZING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10.27.14: REPAIR RUNNING FAUCET AT 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. FAUCET RUNNING HOT WATER WOULD NOT SHUT OFF.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10.27.14: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10.27.14: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Bakery area
    Equipment: 3-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 10.27.14: PROVIDE SECONDARY CONTAINER FOR ICE SCOOP IN DRY STORAGE AREA.
    Location: Dry storage
    Equipment: Ice machine
 10/30/2014Recheck
  • Disposal into ground waters
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: 10/27/2014: HIRE SPILL CONTRACTOR TO CLEAN UP AND REMOVE WATER FILLED WITH GREASE AND FOOD DEBRIS FROM GRASS BEHIND BUILDING. GREASY WATER IS POOLING. PICTURES TAKEN. 10/28/2014: SPILL CLEAN-UP DUE ON THURSDAY, 10/28/2014. EXPLAINED A LICENSED CONTRACTOR WHO WILL PROPERLY CLEAN AND DISPOSE OF WASTE WATER NEEDS TO HIRED. A RECIEPT SHALL BE PROVIDED FOR SERVICE. STATED A $500 CITATION WILL BE ISSUED FOR FAILURE TO COMPLY.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 10/27/2014: MAINTAIN CARNITAS AT 135 DEGREES FAHRENHEIT OR ABOVE. CARNITAS TESTING AT 98-110 dF IN KITCHEN/MEAT COUNTER AREA. CARNITAS DISCARDED.
    Location: Kitchen
    Equipment: Steam table
  • 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: 10/27/2014: MAINTAIN RAW FOOD ITEMS BEING PREPARED AT THE MEAT COUNTER AT 41 DEGREES FAHRENHEIT OR BELOW WHILE PREPARING. (1) RAW PORK TESTING AT 58 dF WHILE BEING PREPARED. RAW PORK DISCARDED. (2) RAW BEEF TESTING AT 44.2 dF.
    Location: Meat counter
    Equipment: Prep table
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 10/27/2014: LABEL SPRAY BOTTLES WITH CONTENTS. BOTTLE LABELED WINDEX FILLED WITH GREY LIQUID. NO ONE COULD IDENTIFY THE LIQUID. BOTTLE WAS THROWN AWAY.
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Produce room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Sales floor
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 10/27/2014: STORE PERSONAL FOOD ITEMS AND DRINKS IN APPROVED AREAS. PERSONAL DRINKS AND BAG OF CHIPS FOUND ON SHELVES ABOVE PREP TABLES AT MEAT COUNTER. PERSONAL DRINK WITH NO LID OR STRAW FOUND ON SHELF ABOVE BAKERY PREP TABLE. ALL PERSONAL DRINKS MUST HAVE A LID AND STRAW.
    Location: Meat counter
  • 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: 10/27/2014: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Kitchen
  • 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: 10/27/2014: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Bakery area
  • 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: 10/27/2014: KEEP ITEMS BELOW RAW FOOD CUTTING PREP TABLES PROTECTED FROM FALLING BITS OF RAW FOOD ITEMS LIKE BEEF, PORK AND CHICKEN. BITS OF RAW BEEF COVERING CONTAINER OF PORK RINDS AND OTHER ITEMS ON LOWER SHELVES OF PREP TABLE.
    Location: Meat counter
    Equipment: Prep table
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 10/27/2014: INSTALL WATER FAUCET AT 3-BAY SINK IN BAKERY AREA. CURRENTLY, SINK HAS A SPRAYER ONLY. SINKS ARE NOT BEING FILLED PROPERLY FOR WASHING AND SANITIZING.
    Location: Bakery area
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10/27/2014: (1) REPAIR FAN UNIT IN WALK-IN FREEZER. ICE BUILD-UP ON FAN UNIT IN WALK-IN FREEZER INDICATING SERVICE IS NEEDED. (2) REPAIR FAN UNIT IN WALK-IN COOLER. ICE BUILD-UP ON FAN UNIT IN MILK/CHEESE WALK-IN COOLER. (3) PLUMBING LINE AT MAIN ICE MACHINE IS OVERFLOWING. CLEAR LINE OF CLOG OR REPAIR SO CONDENSATE WATER DRAINS PROPERLY FROM THE ICE MACHINE. (4) DETECT WATER LEAK IN AUTOMATIC SPRINKLER SYSTEM CLOSET. REPAIR.
    Location: Walk-in freezer
  • 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: 10/27/2014: MAINTAIN IN-PLACE SANITIZER WHEN PREPARING RAW FOODS IN MEAT CUTTING AREA. PREP TABLES COVERED IN RAW FOOD ITEMS BEING PREPPED, BUT NO SANITIZER IN USE.
    Location: Meat counter
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 10/27/2014: EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD. NO EMPLOYEES WEARING HAIR RESTRAINTS. EMPLOYEES BEGAN GRABBING HAIR NETS ONCE WE ARRIVED.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10/27/2014: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10/27/2014: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Meat counter
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 10/27/2014: (1) SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA NEED TO BE LABELED WITH CONTENTS. (2) LABEL CONTAINER OF PORK RINDS FOR SELF SERVICE IN FRONT OF THE MEAT COUNTER. (3) LABEL SALT CONTAINER IN BACK ROOM BY 3-BAY SINK.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 10/27/2014: REPLACE LIGHT BULB IN 2-DOOR REACH-IN COOLER (BAKERY COOLER) IN DRY STORAGE AREA.
    Location: Dry storage
  • 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: 10/27/2014: MAINTAIN GLOVES IN BOX IN FOOD SERVICE AREAS. GLOVES SITTING OUT UNPROTECTED FROM POSSIBLE CONTAMINATION.
    Location: Meat counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 10/27/2014: STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. WET CLOTHS LAYING ON CUTTING BOARDS IN KITCHEN AREA.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 10/27/2014: MAINTAIN REACH-IN COOLERS IN MEAT AREA AT 41 DEGREES FAHRENHEIT OR BELOW. REPAIR OR SERVICE COOLERS TO MAINTAIN PROPER TEMPERATURE. ADJUST EMPLOYEE BEHAVIOR TO MAINTAIN PROPER TEMPERATURE IN COOLER. RAW FOOD ITEMS BEING PROCESSED AT PREP TABLES SHALL BE DONE QUICKLY TO MAINTAIN FOOD ITEMS AT PROPER TEMPERATURE BEFORE PLACING FOOD ITEMS IN COOLERS. DO NOT OVERFILL OR CROWD COOLERS WITH PRODUCT. DO NOT LEAVE COOLER DOORS OPEN FOR LONG PERIODS OF TIME WHILE FILLING COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 10/27/2014: MONITOR COOKED FOR SPOILING AND MOLD-LIKE SUBSTANCE GROWTH. CURRENTLY, CONTAINER OF COOKED TAMARIND HAS MOLD-LIKE GROWTHS GROWING ON TOP OF IT. CONTAINER DISCARDED.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: 10/27/2014: (1) COVER SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. SPICES ARE UNPROTECTED. (2) COVER CONTAINER OF FLOUR SUGAR MIXTURE IN BAKERY. (3) PROPERLY COVER ALL FOOD CONTAINERS IN WALK-IN COOLER. (3) HANG RAW PIGS FROM HOOKS IN WALK-IN COOLER. PIGS SHALL HANG FREE AND CLEAR AND NOT BE TOUCHING EQUIPMENT. CURRENTLY, PIGS ARE HUNG ON A WIRE SHELF AND ARE TOUCHING THE SHELF AND CONTENTS ON THE SHELVES.
    Location: Kitchen
    Equipment: 3-bay
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 10/27/2014: COVER CARLOTA CONTAINERS TO PREVENT CONTAMINATION.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 10/27/2014: PROVIDE SNEEZE GUARD FOR CARNITAS AT STEAM TABLE IN KITCHEN/MEAT COUNTER AREA. CARNITAS ON DISPLAY WITHOUT PROTECTION.
    Location: Kitchen
    Equipment: Steam table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 10/27/2014: REMOVE ALL DEBRIS FROM WALK-IN FREEZER FLOOR AND CLEAN/SANITIZE.
    Location: Walk-in freezer
  • 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: 10/27/2014: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. INTERIOR KICK PLATE COVERED WITH MOLD-LIKE SUBSTANCE. EMPTY ICE MACHINE. WASH INTERIOR WITH SOAP AND WATER. RINSE INTERIOR WITH CLEAR WATER. SANITIZE INTERIOR AND ALLOW TO AIR DRY. REFILL WITH ICE AFTER INTERIOR HAS AIR DRIED.
    Location: Dry storage
    Equipment: Ice machine
  • 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: 10/27/2014: PROVIDE PROPER LABELS ON CARLOTA, GELATINA AND CAKE CONTAINERS IN REACH-IN COOLER BY REGISTERS. (1) COMMON NAME (2) LIST OF INGREDIENTS IN DESCENDING ORDER BY WEIGHT (3) QUANTITY OF CONTENTS (4) NAME AND ADDRESS OF BUSINESS
    Location: Sales floor
    Equipment: reach in freezer
  • Three bay size requirement
    Compartments of the utensil washing sink are not large enough to accommodate dishware.
    Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
    Comments: 10/27/2014: 3-BAY SINK COMPARTMENTS MUST BE LARGE ENOUGH TO ACCOMODATE LARGEST PIECES OF COOKING EQUIPMENT FOR PROPER WASHING/RINSING/SANITIZING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10/27/2014: REPAIR RUNNING FAUCET AT 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. FAUCET RUNNING HOT WATER WOULD NOT SHUT OFF.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10/27/2014: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10/27/2014: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Bakery area
    Equipment: 3-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 10/27/2014: PROVIDE SECONDARY CONTAINER FOR ICE SCOOP IN DRY STORAGE AREA.
    Location: Dry storage
    Equipment: Ice machine
 10/28/2014Recheck
  • Disposal into ground waters
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: 10/27/2014: HIRE SPILL CONTRACTOR TO CLEAN UP AND REMOVE WATER FILLED WITH GREASE AND FOOD DEBRIS FROM GRASS BEHIND BUILDING. GREASY WATER IS POOLING. PICTURES TAKEN.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 10/27/2014: MAINTAIN CARNITAS AT 135 DEGREES FAHRENHEIT OR ABOVE. CARNITAS TESTING AT 98-110 dF IN KITCHEN/MEAT COUNTER AREA. CARNITAS DISCARDED.
    Location: Kitchen
    Equipment: Steam table
  • 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: 10/27/2014: MAINTAIN RAW FOOD ITEMS BEING PREPARED AT THE MEAT COUNTER AT 41 DEGREES FAHRENHEIT OR BELOW WHILE PREPARING. (1) RAW PORK TESTING AT 58 dF WHILE BEING PREPARED. RAW PORK DISCARDED. (2) RAW BEEF TESTING AT 44.2 dF.
    Location: Meat counter
    Equipment: Prep table
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: 10/27/2014: LABEL SPRAY BOTTLES WITH CONTENTS. BOTTLE LABELED WINDEX FILLED WITH GREY LIQUID. NO ONE COULD IDENTIFY THE LIQUID. BOTTLE WAS THROWN AWAY.
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Produce room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10/27/2014: FLYING INSECTS THROUGH OUT FACILITY. THOROUGHLY CLEAN ALL WALLS, FLOORS, EQUIPMENT AND PLUMBING THROUGH OUT FACILITY. CONTACT PEST CONTROL IMMEDIATELY FOR SERVICE.
    Location: Sales floor
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 10/27/2014: STORE PERSONAL FOOD ITEMS AND DRINKS IN APPROVED AREAS. PERSONAL DRINKS AND BAG OF CHIPS FOUND ON SHELVES ABOVE PREP TABLES AT MEAT COUNTER. PERSONAL DRINK WITH NO LID OR STRAW FOUND ON SHELF ABOVE BAKERY PREP TABLE. ALL PERSONAL DRINKS MUST HAVE A LID AND STRAW.
    Location: Meat counter
  • 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: 10/27/2014: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Kitchen
  • 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: 10/27/2014: (1) DO NOT USE TRASH CANS TO HOLD TRAYS OF FOOD WHILE PREPARING FOOD. TRASH CAN WAS USED TO HOLD A TRAY OF GREEN BEANS IN THE KITCHEN AREA. TRASH CAN WAS USED TO HOLD A TRAY OF BAKED GOODS IN THE BAKERY AREA. PROVIDE ROLLING CARTS OR PREP TABLES FOR USE DURING FOOD PREPERATION. (2) MOVE THE MIXER IN THE BAKERY AREA AWAY FROM THE HAND SINK TO AVOID WATER SPLASH INTO THE MIXING BOWL.
    Location: Bakery area
  • 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: 10/27/2014: KEEP ITEMS BELOW RAW FOOD CUTTING PREP TABLES PROTECTED FROM FALLING BITS OF RAW FOOD ITEMS LIKE BEEF, PORK AND CHICKEN. BITS OF RAW BEEF COVERING CONTAINER OF PORK RINDS AND OTHER ITEMS ON LOWER SHELVES OF PREP TABLE.
    Location: Meat counter
    Equipment: Prep table
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 10/27/2014: INSTALL WATER FAUCET AT 3-BAY SINK IN BAKERY AREA. CURRENTLY, SINK HAS A SPRAYER ONLY. SINKS ARE NOT BEING FILLED PROPERLY FOR WASHING AND SANITIZING.
    Location: Bakery area
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10/27/2014: (1) REPAIR FAN UNIT IN WALK-IN FREEZER. ICE BUILD-UP ON FAN UNIT IN WALK-IN FREEZER INDICATING SERVICE IS NEEDED. (2) REPAIR FAN UNIT IN WALK-IN COOLER. ICE BUILD-UP ON FAN UNIT IN MILK/CHEESE WALK-IN COOLER. (3) PLUMBING LINE AT MAIN ICE MACHINE IS OVERFLOWING. CLEAR LINE OF CLOG OR REPAIR SO CONDENSATE WATER DRAINS PROPERLY FROM THE ICE MACHINE. (4) DETECT WATER LEAK IN AUTOMATIC SPRINKLER SYSTEM CLOSET. REPAIR.
    Location: Walk-in freezer
  • 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: 10/27/2014: MAINTAIN IN-PLACE SANITIZER WHEN PREPARING RAW FOODS IN MEAT CUTTING AREA. PREP TABLES COVERED IN RAW FOOD ITEMS BEING PREPPED, BUT NO SANITIZER IN USE.
    Location: Meat counter
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 10/27/2014: EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD. NO EMPLOYEES WEARING HAIR RESTRAINTS. EMPLOYEES BEGAN GRABBING HAIR NETS ONCE WE ARRIVED.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10/27/2014: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 10/27/2014: ALL CUTTING BOARDS IN MEAT COUNTER AREA AND KITCHEN AREA ARE HEAVILY SOILED. RESURFACE CUTTING BOARDS. BLEACH ON REGULAR BASIS TO MAINTAIN SANITATION.
    Location: Meat counter
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 10/27/2014: (1) SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA NEED TO BE LABELED WITH CONTENTS. (2) LABEL CONTAINER OF PORK RINDS FOR SELF SERVICE IN FRONT OF THE MEAT COUNTER. (3) LABEL SALT CONTAINER IN BACK ROOM BY 3-BAY SINK.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 10/27/2014: REPLACE LIGHT BULB IN 2-DOOR REACH-IN COOLER (BAKERY COOLER) IN DRY STORAGE AREA.
    Location: Dry storage
  • 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: 10/27/2014: MAINTAIN GLOVES IN BOX IN FOOD SERVICE AREAS. GLOVES SITTING OUT UNPROTECTED FROM POSSIBLE CONTAMINATION.
    Location: Meat counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 10/27/2014: STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE. WET CLOTHS LAYING ON CUTTING BOARDS IN KITCHEN AREA.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 10/27/2014: MAINTAIN REACH-IN COOLERS IN MEAT AREA AT 41 DEGREES FAHRENHEIT OR BELOW. REPAIR OR SERVICE COOLERS TO MAINTAIN PROPER TEMPERATURE. ADJUST EMPLOYEE BEHAVIOR TO MAINTAIN PROPER TEMPERATURE IN COOLER. RAW FOOD ITEMS BEING PROCESSED AT PREP TABLES SHALL BE DONE QUICKLY TO MAINTAIN FOOD ITEMS AT PROPER TEMPERATURE BEFORE PLACING FOOD ITEMS IN COOLERS. DO NOT OVERFILL OR CROWD COOLERS WITH PRODUCT. DO NOT LEAVE COOLER DOORS OPEN FOR LONG PERIODS OF TIME WHILE FILLING COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 10/27/2014: MONITOR COOKED FOR SPOILING AND MOLD-LIKE SUBSTANCE GROWTH. CURRENTLY, CONTAINER OF COOKED TAMARIND HAS MOLD-LIKE GROWTHS GROWING ON TOP OF IT. CONTAINER DISCARDED.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: 10/27/2014: (1) COVER SPICE CONTAINERS ABOVE 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. SPICES ARE UNPROTECTED. (2) COVER CONTAINER OF FLOUR SUGAR MIXTURE IN BAKERY. (3) PROPERLY COVER ALL FOOD CONTAINERS IN WALK-IN COOLER. (3) HANG RAW PIGS FROM HOOKS IN WALK-IN COOLER. PIGS SHALL HANG FREE AND CLEAR AND NOT BE TOUCHING EQUIPMENT. CURRENTLY, PIGS ARE HUNG ON A WIRE SHELF AND ARE TOUCHING THE SHELF AND CONTENTS ON THE SHELVES.
    Location: Kitchen
    Equipment: 3-bay
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 10/27/2014: COVER CARLOTA CONTAINERS TO PREVENT CONTAMINATION.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 10/27/2014: PROVIDE SNEEZE GUARD FOR CARNITAS AT STEAM TABLE IN KITCHEN/MEAT COUNTER AREA. CARNITAS ON DISPLAY WITHOUT PROTECTION.
    Location: Kitchen
    Equipment: Steam table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 10/27/2014: REMOVE ALL DEBRIS FROM WALK-IN FREEZER FLOOR AND CLEAN/SANITIZE.
    Location: Walk-in freezer
  • 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: 10/27/2014: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. INTERIOR KICK PLATE COVERED WITH MOLD-LIKE SUBSTANCE. EMPTY ICE MACHINE. WASH INTERIOR WITH SOAP AND WATER. RINSE INTERIOR WITH CLEAR WATER. SANITIZE INTERIOR AND ALLOW TO AIR DRY. REFILL WITH ICE AFTER INTERIOR HAS AIR DRIED.
    Location: Dry storage
    Equipment: Ice machine
  • 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: 10/27/2014: PROVIDE PROPER LABELS ON CARLOTA, GELATINA AND CAKE CONTAINERS IN REACH-IN COOLER BY REGISTERS. (1) COMMON NAME (2) LIST OF INGREDIENTS IN DESCENDING ORDER BY WEIGHT (3) QUANTITY OF CONTENTS (4) NAME AND ADDRESS OF BUSINESS
    Location: Sales floor
    Equipment: reach in freezer
  • Three bay size requirement
    Compartments of the utensil washing sink are not large enough to accommodate dishware.
    Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
    Comments: 10/27/2014: 3-BAY SINK COMPARTMENTS MUST BE LARGE ENOUGH TO ACCOMODATE LARGEST PIECES OF COOKING EQUIPMENT FOR PROPER WASHING/RINSING/SANITIZING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 10/27/2014: REPAIR RUNNING FAUCET AT 3-BAY SINK IN KITCHEN/MEAT COUNTER AREA. FAUCET RUNNING HOT WATER WOULD NOT SHUT OFF.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10/27/2014: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Kitchen
    Equipment: 3-bay
  • 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: 10/27/2014: PROVIDE TEST STRIPS AT 3-BAY SINKS IN KITCHEN/MEAT COUNTER AREA AND BAKERY AREA.
    Location: Bakery area
    Equipment: 3-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 10/27/2014: PROVIDE SECONDARY CONTAINER FOR ICE SCOOP IN DRY STORAGE AREA.
    Location: Dry storage
    Equipment: Ice machine
 10/27/2014Routine
  • 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. Large block of pork sitting out at room temperature at 64 deg. F on top of meat counter. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. NOTE > MEAT WAS DISCARDED AT TIME OF 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: 1. Food handlers in meat cutting area not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs and before starting any food prep.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large white cutting board at three bay sink in meat cutting area soiled. Clean and sanitize or discard and provide new cutting board.
    Location: Meat counter
    Equipment: 3-bay
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in meat cutting area. Provide.
    Location: Meat counter
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers in meat cutting area putting on gloves without washing hands first at approved hand sink. All food handlers must wash hands at hand sink with soap and water before puttiing on gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Food processing equipment stored inside of mop sink in back room. Remove, Do not store any food processing equipment in mop sink, Clean and sanitize.
    Location: Back room
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: 1. Wet mops not hung up. Hang up all wet mops to dry. Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Several ropes hanging uip in back room by mop sink. Remove all ropes hanging up in back room.
    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: 1. Back area floor space by kitchen area soiled. Clean all soiled floor space.
    Location: Back room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use. 2. Buckets of wet wiping towels stored inside of two bay food prep sink. Remove, Do not store any items in two bay food prep sink. Clean and sanitize sink.
    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: 1. Wet wiping towels sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use. 2. Buckets of wet wiping towels stored inside of two bay food prep sink. Remove, Do not store any items in two bay food prep sink. Clean and sanitize sink.
    Location: Meat room
 08/11/2014Non-Illness Complaint 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. Large block of pork sitting out at room temperature at 64 deg. F on top of meat counter. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below. NOTE > MEAT WAS DISCARDED AT TIME OF 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: 1. Food handlers in meat cutting area not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs and before starting any food prep.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large white cutting board at three bay sink in meat cutting area soiled. Clean and sanitize or discard and provide new cutting board.
    Location: Meat counter
    Equipment: 3-bay
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in meat cutting area. Provide.
    Location: Meat counter
    Equipment: Hand sink
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers in meat cutting area putting on gloves without washing hands first at approved hand sink. All food handlers must wash hands at hand sink with soap and water before puttiing on gloves to handle food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Food processing equipment stored inside of mop sink in back room. Remove, Do not store any food processing equipment in mop sink, Clean and sanitize.
    Location: Back room
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: 1. Wet mops not hung up. Hang up all wet mops to dry. Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Several ropes hanging uip in back room by mop sink. Remove all ropes hanging up in back room.
    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: 1. Back area floor space by kitchen area soiled. Clean all soiled floor space.
    Location: Back room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use. 2. Buckets of wet wiping towels stored inside of two bay food prep sink. Remove, Do not store any items in two bay food prep sink. Clean and sanitize sink.
    Location: Meat counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in meat cutting area. Wet towels shall be stored in sanitizer when not in use. 2. Buckets of wet wiping towels stored inside of two bay food prep sink. Remove, Do not store any items in two bay food prep sink. Clean and sanitize sink.
    Location: Meat room
 08/04/2014Non-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: ROTESSSRIE CHICKEN X 4 BELOW 135 FCHICKENS WERE DISCARDED DURING INSPECTIONREPEAT VIOLATION----------------------------------------------04/21/14: PORK CARNITAS AT 90-120 F, MADE 3 HOURS AGO - DISCARDED FOOD DURING INSPECTIONPORK CARNITAS AT 90-120 F, ACCORDING TO PERSON WHO MADE CARNITAS, THEY MADE IT 3 HOURS AGO. CARNITAS WERE NOT REHEATED AND DISCARDED DURING INSPECTION
    Location: Meat counter
    Equipment: Warming drawers
  • 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: ROTESSSRIE CHICKEN X 4 BELOW 135 FCHICKENS WERE DISCARDED DURING INSPECTIONREPEAT VIOLATION----------------------------------------------04/21/14: PORK CARNITAS AT 90-120 F, MADE 3 HOURS AGO - DISCARDED FOOD DURING INSPECTIONPORK CARNITAS AT 90-120 F, ACCORDING TO PERSON WHO MADE CARNITAS, THEY MADE IT 3 HOURS AGO. CARNITAS WERE NOT REHEATED AND DISCARDED DURING INSPECTION
  • 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. CHICKEN LEFT OUT ON CUTTING BOARD NOT BENIG PREPPED - OBSERVED OTHER MEATS GETTING CUT2. BAKERY - EGGS SITTING ON LOWER SHELF, ONLY USE WHAT YOU NEED-----------------------------------04/21/14:CLEANING THE MEAT CASE DURING INSPECTION - ALL THE MEAT IS TAKEN OUT OF THE CASE TO CLEAN. THE MEAT (CHICKEN, PORK, FISH, SHRIMP, HAM, BEEF) AT 40 F SITTING AT ROOM TEMPERATURENEED TO MOVE MEATS TO THE WALK IN COOLER WHILE CLEANING THE COOLER, PERSON IN CHARGE OF MEAT DEPARTMENT STATES IT TAKES 2 HOURS TO CLEAN. DO NOT LEAVE MEAT OUT WITHOUT TEMPERATURE CONTROL THAT LONG
    Location: Meat room
  • 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. CHICKEN LEFT OUT ON CUTTING BOARD NOT BENIG PREPPED - OBSERVED OTHER MEATS GETTING CUT2. BAKERY - EGGS SITTING ON LOWER SHELF, ONLY USE WHAT YOU NEED-----------------------------------04/21/14:CLEANING THE MEAT CASE DURING INSPECTION - ALL THE MEAT IS TAKEN OUT OF THE CASE TO CLEAN. THE MEAT (CHICKEN, PORK, FISH, SHRIMP, HAM, BEEF) AT 40 F SITTING AT ROOM TEMPERATURENEED TO MOVE MEATS TO THE WALK IN COOLER WHILE CLEANING THE COOLER, PERSON IN CHARGE OF MEAT DEPARTMENT STATES IT TAKES 2 HOURS TO CLEAN. DO NOT LEAVE MEAT OUT WITHOUT TEMPERATURE CONTROL THAT LONG
    Location: Bakery area
  • 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: DID NOT SEE ANY FOOD HANDLERS WASHING HANDS BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: 04/21/14:USING A LEMON SCENTED BLEACH - MUST USE A PLAIN, NON-FRAGANT BLEACH FOR SANITIZING
  • 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: 1. SOILED GLOVES INSIDE HANDSINK MEAT DEPARTMENTDO NOT STORE ANYTHING INSIDE HANDSINK2. BAKERY USING HANDSINK TO FILL UP A CONTAINER, MUST USE 3-BAY SINK TO FILL CONTAINERS WITH WATERHANDSINK IS ONLY FOR WASHING HANDS-------------------------------04/21/14: MEAT FOAM TRAYS SITTING INSIDE HANDSINK
    Location: Meat room
    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: NO BLEACH SANITIZER SET UP, USING KITCHEN TO MAKE PRODUCTS DURING INSPECTIONMUST ALWAYS SET UP SANITIZER TO WIPE DOWN FOOD CONTACT SURFACES----------------------------------04/21/14: MEAT DEPARTMENT BLEACH SANITIZER AT 0 PPMBAKERY DEPARTMENT SANITIZER AT 0 PPM, USE TEST STRIPS TO MEASURE CONCENTRATION
    Location: Bakery area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: MEAT DEPARTMENTBAKERY
  • 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: 04/21/14:KEEP A THERMOMETER INSIDE THE DISPLAY TO MONITOR TEMPERATUREADJUST HEAT SETTINGS TO HOT HOLD AT 135 F, FOOD IS CONSTANTLY DISCARDED DUE TO IMPROPER HOT HOLDING. DESIGNATE A THERMOMETER TO STAY INSIDE THE DISPLAY
    Location: Service counter
    Equipment: Warming drawers
  • 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: DRIED CHILIS STORED ON TOP OF MOP SINK DO NOT STORE FOOD ON OR INSIDE MOP SINK - USE FOR FILLING AND DUMPING CHEMICALS FOR FLOOR CLEANING----------------------04/21/14: CHILIS STORED UNDER MOP SINK
    Location: Back room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: DISPLAY CASE DID NOT HAVE COVER ON FOR CUSTOMERSWAS PUT ON DURING INSPECTIONREPEAT VIOLATION-------------------------------04/21/14: DISPLAY CASE OPEN
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat room
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: 04/21/14: CHEESES, CREAMA, ETC.. NOT PROPERLY LABELED, NO LABELS TO STATE WHERE, WHAT, WHO MADE THE CHEESE, ETC...
    Location: Meat counter
 04/28/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: ROTESSSRIE CHICKEN X 4 BELOW 135 FCHICKENS WERE DISCARDED DURING INSPECTIONREPEAT VIOLATION----------------------------------------------04/21/14: PORK CARNITAS AT 90-120 F, MADE 3 HOURS AGO - DISCARDED FOOD DURING INSPECTIONPORK CARNITAS AT 90-120 F, ACCORDING TO PERSON WHO MADE CARNITAS, THEY MADE IT 3 HOURS AGO. CARNITAS WERE NOT REHEATED AND DISCARDED DURING INSPECTION
    Location: Meat counter
    Equipment: Warming drawers
  • 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. CHICKEN LEFT OUT ON CUTTING BOARD NOT BENIG PREPPED - OBSERVED OTHER MEATS GETTING CUT2. BAKERY - EGGS SITTING ON LOWER SHELF, ONLY USE WHAT YOU NEED-----------------------------------04/21/14:CLEANING THE MEAT CASE DURING INSPECTION - ALL THE MEAT IS TAKEN OUT OF THE CASE TO CLEAN. THE MEAT (CHICKEN, PORK, FISH, SHRIMP, HAM, BEEF) AT 40 F SITTING AT ROOM TEMPERATURENEED TO MOVE MEATS TO THE WALK IN COOLER WHILE CLEANING THE COOLER, PERSON IN CHARGE OF MEAT DEPARTMENT STATES IT TAKES 2 HOURS TO CLEAN. DO NOT LEAVE MEAT OUT WITHOUT TEMPERATURE CONTROL THAT LONG
    Location: Meat room
  • 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. CHICKEN LEFT OUT ON CUTTING BOARD NOT BENIG PREPPED - OBSERVED OTHER MEATS GETTING CUT2. BAKERY - EGGS SITTING ON LOWER SHELF, ONLY USE WHAT YOU NEED-----------------------------------04/21/14:CLEANING THE MEAT CASE DURING INSPECTION - ALL THE MEAT IS TAKEN OUT OF THE CASE TO CLEAN. THE MEAT (CHICKEN, PORK, FISH, SHRIMP, HAM, BEEF) AT 40 F SITTING AT ROOM TEMPERATURENEED TO MOVE MEATS TO THE WALK IN COOLER WHILE CLEANING THE COOLER, PERSON IN CHARGE OF MEAT DEPARTMENT STATES IT TAKES 2 HOURS TO CLEAN. DO NOT LEAVE MEAT OUT WITHOUT TEMPERATURE CONTROL THAT LONG
    Location: Bakery area
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: DID NOT SEE ANY FOOD HANDLERS WASHING HANDS BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
  • Sanitizer criteria
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: 04/21/14:USING A LEMON SCENTED BLEACH - MUST USE A PLAIN, NON-FRAGANT BLEACH FOR SANITIZING
  • 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: 1. SOILED GLOVES INSIDE HANDSINK MEAT DEPARTMENTDO NOT STORE ANYTHING INSIDE HANDSINK2. BAKERY USING HANDSINK TO FILL UP A CONTAINER, MUST USE 3-BAY SINK TO FILL CONTAINERS WITH WATERHANDSINK IS ONLY FOR WASHING HANDS-------------------------------04/21/14: MEAT FOAM TRAYS SITTING INSIDE HANDSINK
    Location: Meat room
    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: NO BLEACH SANITIZER SET UP, USING KITCHEN TO MAKE PRODUCTS DURING INSPECTIONMUST ALWAYS SET UP SANITIZER TO WIPE DOWN FOOD CONTACT SURFACES----------------------------------04/21/14: MEAT DEPARTMENT BLEACH SANITIZER AT 0 PPMBAKERY DEPARTMENT SANITIZER AT 0 PPM, USE TEST STRIPS TO MEASURE CONCENTRATION
    Location: Bakery area
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: MEAT DEPARTMENTBAKERY
  • 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: 04/21/14:KEEP A THERMOMETER INSIDE THE DISPLAY TO MONITOR TEMPERATUREADJUST HEAT SETTINGS TO HOT HOLD AT 135 F, FOOD IS CONSTANTLY DISCARDED DUE TO IMPROPER HOT HOLDING. DESIGNATE A THERMOMETER TO STAY INSIDE THE DISPLAY
    Location: Service counter
    Equipment: Warming drawers
  • 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: DRIED CHILIS STORED ON TOP OF MOP SINK DO NOT STORE FOOD ON OR INSIDE MOP SINK - USE FOR FILLING AND DUMPING CHEMICALS FOR FLOOR CLEANING----------------------04/21/14: CHILIS STORED UNDER MOP SINK
    Location: Back room
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: DISPLAY CASE DID NOT HAVE COVER ON FOR CUSTOMERSWAS PUT ON DURING INSPECTIONREPEAT VIOLATION-------------------------------04/21/14: DISPLAY CASE OPEN
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat room
    Equipment: Hand sink
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: 04/21/14: CHEESES, CREAMA, ETC.. NOT PROPERLY LABELED, NO LABELS TO STATE WHERE, WHAT, WHO MADE THE CHEESE, ETC...
    Location: Meat counter
 04/21/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: ROTESSSRIE CHICKEN X 4 BELOW 135 FCHICKENS WERE DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Meat counter
    Equipment: Warming drawers
  • 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. CHICKEN LEFT OUT ON CUTTING BOARD NOT BENIG PREPPED - OBSERVED OTHER MEATS GETTING CUT2. BAKERY - EGGS SITTING ON LOWER SHELF, ONLY USE WHAT YOU NEED
    Location: Meat room
  • 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. CHICKEN LEFT OUT ON CUTTING BOARD NOT BENIG PREPPED - OBSERVED OTHER MEATS GETTING CUT2. BAKERY - EGGS SITTING ON LOWER SHELF, ONLY USE WHAT YOU NEED
    Location: Bakery area
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: DID NOT SEE ANY FOOD HANDLERS WASHING HANDS BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
  • 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: 1. SOILED GLOVES INSIDE HANDSINK MEAT DEPARTMENTDO NOT STORE ANYTHING INSIDE HANDSINK2. BAKERY USING HANDSINK TO FILL UP A CONTAINER, MUST USE 3-BAY SINK TO FILL CONTAINERS WITH WATERHANDSINK IS ONLY FOR WASHING HANDS
    Location: Meat room
    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: NO BLEACH SANITIZER SET UP, USING KITCHEN TO MAKE PRODUCTS DURING INSPECTIONMUST ALWAYS SET UP SANITIZER TO WIPE DOWN FOOD CONTACT SURFACES
    Location: Bakery area
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: MEAT DEPARTMENTBAKERY
  • 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: DRIED CHILIS STORED ON TOP OF MOP SINK DO NOT STORE FOOD ON OR INSIDE MOP SINK - USE FOR FILLING AND DUMPING CHEMICALS FOR FLOOR CLEANING
    Location: Back room
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: DISPLAY CASE DID NOT HAVE COVER ON FOR CUSTOMERSWAS PUT ON DURING INSPECTIONREPEAT VIOLATION
    Location: Meat counter
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat room
    Equipment: Hand sink
 04/15/2014Routine
  • 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: Need to provide signage that includes "8 feet". Inspector gave proper signage during inspection
  • 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. Large cheese pulled above 41 F. Need to store in cooler after packaging. Too much cheese sitting on table. Not effectively cold holding properly during business hours.2. While prepping or cutting large pices of meats/poultry need to cut in smaller batches to control temperature3. Chicken, beef, cheese all sitting outside of cold holding. Do not store so much raw product out on prep tables, hard to keep temperature under 41 F and hard to manage proper handwashing from different meats for customersREPEAT VIOLATION
    Location: Meat counter
    Equipment: Prep table
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Residential Raid Ant/Roach spray found, must use Commercial grade bug spray for food establishmentManager removed during inspection
    Location: Three bay area
  • 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: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Bakery area
  • 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: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Meat counter
  • 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: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Sales floor
  • 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 before putting on new glovesMust wash hands every time new gloves are put onREPEAT VIOLATION
  • 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: Open drinks stored in prep area without lids/straws------------------------09/20/13:One coffee no lid/straw
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Mold growing on chili soup - Discarded during inspection.--Food left out at room temperature--Food left out more than a day2. Raw beef drying out on wood handles (not food approved) and stored in outside walk in cooler. Fan under the meats for drying, this is not approved and should not be done inside the establishment.
    Location: Back 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: Raw chicken stored above raw beef again-----------------------09/30/13:Raw chicken above raw beef
    Location: Meat counter
    Equipment: Reach in cooler (2 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: Large trash can put in front of handsink. Do not put anything in front of handsinkREPEAT VIOLATION
    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: 1. Chicken feet stored inside handsink and was discarded2. Plastic wrap found inside handsink3. Dumping inside handsink.ONLY USE FOR HANDWASHING
    Location: Meat counter
    Equipment: Hand sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: Not using adequate drain plugs for filling each bay, using plastic bags to fill sinks with. Use proper drain plugs
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leaks under the wash bay and the sanitizer bayRepair leaks in plumbing
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspection---------------------------09/30/13:Sanitizer at 0 ppm, added more bleach during inspection
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspection---------------------------09/30/13:Sanitizer at 0 ppm, added more bleach during inspection
    Location: Meat counter
    Equipment: Prep table
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discarded
    Location: Bakery area
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discarded
    Location: Meat counter
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 09/30/13:1. Sneeze guard stored on the floor, need to keep the sneeze guard clean at all times, needs to be on the hot holding display when selling food at all times2. Clean pot stored under the mop sink, must be stored off the ground, mop sink could leak into clean pot used for cooking
    Location: Kitchen (back)
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Small knives stored inbetween metal rack and brick wall. Stored in hard to clean, non-food approved utenstil storage area.Recommend installing a magnetic knife rack
    Location: Three bay area
  • Protected outer openings (corrected)
    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: Back storage area rear door has light coming through, crack under door large enough for pests to enter establishmentInstall a door sweep or the like to prevent pests entering
    Location: Back room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Sweep dead pests off floor and monitor for pest activity (near restroom)
    Location: Bakery area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean pots stored inside mop sink, Discontinue using mop sink as storage area. Use for dumping
    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: Heavy water damaging in ceiling tiles in bakery area, assess damages and make proper repairs. Water damaged area is over open prep area of bakery. Assess and make neccessary repairs to stop the water damage
    Location: Bakery area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Restroom
  • 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. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair gaskets, falling apart, needs to be repaired to cold hold properly
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Bakery area
  • 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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Sales floor
  • 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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Meat counter
  • 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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open bulk containers without lids, pests present in establishment
    Location: Bakery area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Hot chicken with no sneeze guard. Cover was put on during inspection---------------------------09/20/13:Provide sneeze guard for the hot food display case----------------------------09/30/13:Sneeze guard not on hot food again, must be in place when selling food
    Location: Meat counter
    Equipment: Warming drawers
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bakery area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guards x 1
    Location: Outdoor storage
    Equipment: Walk in cooler
  • 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: 10/02/13:Using Quat test strips to check bleach sanitizer
    Location: Kitchen
    Equipment: 3-bay
 10/02/2013Recheck
  • 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: Need to provide signage that includes "8 feet". Inspector gave proper signage during inspection
  • 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. Large cheese pulled above 41 F. Need to store in cooler after packaging. Too much cheese sitting on table. Not effectively cold holding properly during business hours.2. While prepping or cutting large pices of meats/poultry need to cut in smaller batches to control temperature3. Chicken, beef, cheese all sitting outside of cold holding. Do not store so much raw product out on prep tables, hard to keep temperature under 41 F and hard to manage proper handwashing from different meats for customersREPEAT VIOLATION
    Location: Meat counter
    Equipment: Prep table
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Residential Raid Ant/Roach spray found, must use Commercial grade bug spray for food establishmentManager removed during inspection
    Location: Three bay area
  • 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: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Bakery area
  • 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: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Meat counter
  • 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: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Sales floor
  • 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 before putting on new glovesMust wash hands every time new gloves are put onREPEAT VIOLATION
  • 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: Open drinks stored in prep area without lids/straws------------------------09/20/13:One coffee no lid/straw
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Mold growing on chili soup - Discarded during inspection.--Food left out at room temperature--Food left out more than a day2. Raw beef drying out on wood handles (not food approved) and stored in outside walk in cooler. Fan under the meats for drying, this is not approved and should not be done inside the establishment.
    Location: Back room
  • 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: Raw chicken stored above raw beef again-----------------------09/30/13:Raw chicken above raw beef
    Location: Meat counter
    Equipment: Reach in cooler (2 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: Large trash can put in front of handsink. Do not put anything in front of handsinkREPEAT VIOLATION
    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: 1. Chicken feet stored inside handsink and was discarded2. Plastic wrap found inside handsink3. Dumping inside handsink.ONLY USE FOR HANDWASHING
    Location: Meat counter
    Equipment: Hand sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: Not using adequate drain plugs for filling each bay, using plastic bags to fill sinks with. Use proper drain plugs
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leaks under the wash bay and the sanitizer bayRepair leaks in plumbing
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspection---------------------------09/30/13:Sanitizer at 0 ppm, added more bleach during inspection
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspection---------------------------09/30/13:Sanitizer at 0 ppm, added more bleach during inspection
    Location: Meat counter
    Equipment: Prep table
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discarded
    Location: Bakery area
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discarded
    Location: Meat counter
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 09/30/13:1. Sneeze guard stored on the floor, need to keep the sneeze guard clean at all times, needs to be on the hot holding display when selling food at all times2. Clean pot stored under the mop sink, must be stored off the ground, mop sink could leak into clean pot used for cooking
    Location: Kitchen (back)
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Small knives stored inbetween metal rack and brick wall. Stored in hard to clean, non-food approved utenstil storage area.Recommend installing a magnetic knife rack
    Location: Three bay 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: Back storage area rear door has light coming through, crack under door large enough for pests to enter establishmentInstall a door sweep or the like to prevent pests entering
    Location: Back room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Sweep dead pests off floor and monitor for pest activity (near restroom)
    Location: Bakery area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean pots stored inside mop sink, Discontinue using mop sink as storage area. Use for dumping
    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: Heavy water damaging in ceiling tiles in bakery area, assess damages and make proper repairs. Water damaged area is over open prep area of bakery. Assess and make neccessary repairs to stop the water damage
    Location: Bakery area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Restroom
  • 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. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair gaskets, falling apart, needs to be repaired to cold hold properly
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Bakery area
  • 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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Sales floor
  • 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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Meat counter
  • Food storage (corrected on site)
    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: 09/30/13:Bag of chicaroons stored inside mop sink. Do not store food or clean equipment inside mop sink
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open bulk containers without lids, pests present in establishment
    Location: Bakery area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Hot chicken with no sneeze guard. Cover was put on during inspection---------------------------09/20/13:Provide sneeze guard for the hot food display case----------------------------09/30/13:Sneeze guard not on hot food again, must be in place when selling food
    Location: Meat counter
    Equipment: Warming drawers
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bakery area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guards x 1
    Location: Outdoor storage
    Equipment: Walk in cooler
 09/30/2013Recheck
  • Smoking distance signage (corrected on site)
    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: Need to provide signage that includes "8 feet". Inspector gave proper signage during inspection
  • 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. Large cheese pulled above 41 F. Need to store in cooler after packaging. Too much cheese sitting on table. Not effectively cold holding properly during business hours.2. While prepping or cutting large pices of meats/poultry need to cut in smaller batches to control temperature3. Chicken, beef, cheese all sitting outside of cold holding. Do not store so much raw product out on prep tables, hard to keep temperature under 41 F and hard to manage proper handwashing from different meats for customersREPEAT VIOLATION
    Location: Meat counter
    Equipment: Prep table
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Residential Raid Ant/Roach spray found, must use Commercial grade bug spray for food establishmentManager removed during inspection
    Location: Three bay area
  • Pests/rodents (corrected on site)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Sales floor
  • 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 before putting on new glovesMust wash hands every time new gloves are put onREPEAT VIOLATION
  • 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: Open drinks stored in prep area without lids/straws------------------------09/20/13:One coffee no lid/straw
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Mold growing on chili soup - Discarded during inspection.--Food left out at room temperature--Food left out more than a day2. Raw beef drying out on wood handles (not food approved) and stored in outside walk in cooler. Fan under the meats for drying, this is not approved and should not be done inside the establishment.
    Location: Back room
  • 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: Raw chicken stored above raw beef againREPEAT VIOLATION
    Location: Meat counter
    Equipment: Reach in cooler (2 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: Large trash can put in front of handsink. Do not put anything in front of handsinkREPEAT VIOLATION
    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: 1. Chicken feet stored inside handsink and was discarded2. Plastic wrap found inside handsink3. Dumping inside handsink.ONLY USE FOR HANDWASHING
    Location: Meat counter
    Equipment: Hand sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: Not using adequate drain plugs for filling each bay, using plastic bags to fill sinks with. Use proper drain plugs
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leaks under the wash bay and the sanitizer bayRepair leaks in plumbing
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspectionREPEAT VIOLATION
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspectionREPEAT VIOLATION
    Location: Meat counter
    Equipment: Prep table
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discarded
    Location: Bakery area
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discarded
    Location: Meat counter
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Small knives stored inbetween metal rack and brick wall. Stored in hard to clean, non-food approved utenstil storage area.Recommend installing a magnetic knife rack
    Location: Three bay 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: Back storage area rear door has light coming through, crack under door large enough for pests to enter establishmentInstall a door sweep or the like to prevent pests entering
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Sweep dead pests off floor and monitor for pest activity (near restroom)
    Location: Bakery area
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean pots stored inside mop sink, Discontinue using mop sink as storage area. Use for dumping
    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: Heavy water damaging in ceiling tiles in bakery area, assess damages and make proper repairs. Water damaged area is over open prep area of bakery. Assess and make neccessary repairs to stop the water damage
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Restroom
  • 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. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair gaskets, falling apart, needs to be repaired to cold hold properly
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of flour and sugar stored on the floor2. Tamales stored on the floor on the sales floor3. Tray of squash sitting on trash can, trash cans are not clean food prep areas. Discontinue
    Location: Bakery area
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of flour and sugar stored on the floor2. Tamales stored on the floor on the sales floor3. Tray of squash sitting on trash can, trash cans are not clean food prep areas. Discontinue
    Location: Sales floor
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of flour and sugar stored on the floor2. Tamales stored on the floor on the sales floor3. Tray of squash sitting on trash can, trash cans are not clean food prep areas. Discontinue
    Location: Meat counter
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open bulk containers without lids, pests present in establishment
    Location: Bakery area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Hot chicken with no sneeze guard. Cover was put on during inspection---------------------------09/20/13:Provide sneeze guard for the hot food display case
    Location: Meat counter
    Equipment: Warming drawers
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bakery area
    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: Light guards x 1
    Location: Outdoor storage
    Equipment: Walk in cooler
 09/20/2013Recheck
  • Smoking distance signage (corrected on site)
    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: Need to provide signage that includes "8 feet". Inspector gave proper signage during inspection
  • 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. Large cheese pulled above 41 F. Need to store in cooler after packaging. Too much cheese sitting on table. Not effectively cold holding properly during business hours.2. While prepping or cutting large pices of meats/poultry need to cut in smaller batches to control temperature3. Chicken, beef, cheese all sitting outside of cold holding. Do not store so much raw product out on prep tables, hard to keep temperature under 41 F and hard to manage proper handwashing from different meats for customersREPEAT VIOLATION / CITATION GIVEN
    Location: Meat counter
    Equipment: Prep table
  • Toxic restrictions (corrected on site)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Residential Raid Ant/Roach spray found, must use Commercial grade bug spray for food establishmentManager removed during inspectionCITATION GIVEN
    Location: Three bay area
  • Pests/rodents (corrected on site)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. One (1) live roach found in bakery area2. Flys and gnats present in meat prep area and sales floor
    Location: Sales floor
  • 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 before putting on new glovesMust wash hands every time new gloves are put onREPEAT VIOLATION / CITATION GIVEN
  • 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: Open drinks stored in prep area without lids/strawsCITATION GIVEN
    Location: Meat counter
  • 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. Mold growing on chili soup - Discarded during inspection.--Food left out at room temperature--Food left out more than a day2. Raw beef drying out on wood handles (not food approved) and stored in outside walk in cooler. Fan under the meats for drying, this is not approved and should not be done inside the establishment.CITATION GIVEN
    Location: Back room
  • 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: Raw chicken stored above raw beef againREPEAT VIOLATION/CITATION GIVEN
    Location: Meat counter
    Equipment: Reach in cooler (2 door)
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Large trash can put in front of handsink. Do not put anything in front of handsinkREPEAT VIOLATION / CITATION GIVEN
    Location: Meat counter
    Equipment: Hand sink
  • 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: 1. Chicken feet stored inside handsink and was discarded2. Plastic wrap found inside handsink3. Dumping inside handsink.ONLY USE FOR HANDWASHING / CITATION GIVEN
    Location: Meat counter
    Equipment: Hand sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: Not using adequate drain plugs for filling each bay, using plastic bags to fill sinks with. Use proper drain plugs CITATION GIVEN
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leaks under the wash bay and the sanitizer bayRepair leaks in plumbing
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspectionREPEAT VIOLATION / CITATION GIVEN
    Location: Meat counter
    Equipment: 3-bay
  • 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: 1. Blue sanitizer bucket at 0 ppm, fresh sanitizer made during inspection2. 3-Bay sanitzer at 0 ppm, added more during inspectionREPEAT VIOLATION / CITATION GIVEN
    Location: Meat counter
    Equipment: Prep table
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discardedCITATION GIVEN
    Location: Bakery area
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Personal drinks stored in cooler for customers2. Personal drinks stored in meat display caseAll discardedCITATION GIVEN
    Location: Meat counter
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Small knives stored inbetween metal rack and brick wall. Stored in hard to clean, non-food approved utenstil storage area.Recommend installing a magnetic knife rack
    Location: Three bay 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: Back storage area rear door has light coming through, crack under door large enough for pests to enter establishmentInstall a door sweep or the like to prevent pests entering
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Sweep dead pests off floor and monitor for pest activity (near restroom)
    Location: Bakery area
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean pots stored inside mop sink, Discontinue using mop sink as storage area. Use for dumping
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Heavy water damaging in ceiling tiles in bakery area, assess damages and make proper repairs. Water damaged area is over open prep area of bakery. Assess and make neccessary repairs to stop the water damage
    Location: Bakery area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Restroom
  • 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. Sweep dead pests off the floor2. Bakery area ceiling tiles are water damaged. Replace after proper repairs
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair gaskets, falling apart, needs to be repaired to cold hold properly
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of flour and sugar stored on the floor2. Tamales stored on the floor on the sales floor3. Tray of squash sitting on trash can, trash cans are not clean food prep areas. DiscontinueCITATION GIVEN
    Location: Bakery area
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of flour and sugar stored on the floor2. Tamales stored on the floor on the sales floor3. Tray of squash sitting on trash can, trash cans are not clean food prep areas. DiscontinueCITATION GIVEN
    Location: Sales floor
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bags of flour and sugar stored on the floor2. Tamales stored on the floor on the sales floor3. Tray of squash sitting on trash can, trash cans are not clean food prep areas. DiscontinueCITATION GIVEN
    Location: Meat counter
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open bulk containers without lids, pests present in establishment
    Location: Bakery area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Hot chicken with no sneeze guard. Cover was put on during inspectionREPEAT VIOLATION / CITATION GIVEN
    Location: Meat counter
    Equipment: Warming drawers
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    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.
    Location: Bakery area
    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: Light guards x 1
    Location: Outdoor storage
    Equipment: Walk in cooler
 09/17/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Two packages of cut fruit sitting on table. Discarded
    Location: Sales floor
  • 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: Meat Department:1. Cooked fish (smoked catfish) stored with raw fish2. Salsa stored with chicken3. Chicken drumsticks stored with pork4. Raw ground beef stored with chickenBack Meat department:5. Raw chicken stored on the top shelf of the cooler above cooked food, fish, and beef.
    Location: Meat counter
    Equipment: Reach 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: Meat Department:1. Cooked fish (smoked catfish) stored with raw fish2. Salsa stored with chicken3. Chicken drumsticks stored with pork4. Raw ground beef stored with chickenBack Meat department:5. Raw chicken stored on the top shelf of the cooler above cooked food, fish, and beef.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • 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: Dented cans x 2
    Location: Sales floor
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Personal drink and lunch stored in reach in freezer on sales floor. Discarded
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Washing hands at 2-bay, ALWAYS wash at the handsink
    Location: Meat counter
    Equipment: 2-bay
 03/13/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Two packages of cut fruit sitting on table. Discarded
    Location: Sales floor
  • 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: Meat Department:1. Cooked fish (smoked catfish) stored with raw fish2. Salsa stored with chicken3. Chicken drumsticks stored with pork4. Raw ground beef stored with chickenBack Meat department:5. Raw chicken stored on the top shelf of the cooler above cooked food, fish, and beef.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: Meat Department:1. Cooked fish (smoked catfish) stored with raw fish2. Salsa stored with chicken3. Chicken drumsticks stored with pork4. Raw ground beef stored with chickenBack Meat department:5. Raw chicken stored on the top shelf of the cooler above cooked food, fish, and beef.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • 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: Dented cans x 2
    Location: Sales floor
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Personal drink and lunch stored in reach in freezer on sales floor. Discarded
    Location: Sales floor
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Washing hands at 2-bay, ALWAYS wash at the handsink
    Location: Meat counter
    Equipment: 2-bay
 03/04/2013Routine
  • 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: Cooked pork and cooked chicken sitting in warmer in temperature danger zone for about 2 hours, was re-heated to 165 F and then put back in display. Temperature setting is too low, set at a proper temperature to hot hold at 135 F.11/02/12:COOKED PORK AT 98-113 F DISCARDED BY MANAGER. 11/14/12:CHICKEN AT 114-119 F - REHEATED TO 165 FCHECK ON EQUIPMENT11/30/12:PORK AT 109-130 F. REHEATED TO 165 F
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Meat room
    Equipment: Prep table
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Main bar
    Equipment: Mixer
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Dry storage
  • 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: 11/02/12: GNATS BY 3-BAY SINK - INSTALLED HANGING STICKY FLY TRAPSUSE HANGING STRIPS IN THE MEAT AREA BELOW PREP AREAS AND REAR ENTRANCE AREA TO CATCH GNATS.MANAGER HAS CONTACTED PEST CONTROL, THINKING ABOUT SWITCHING PEST CONTROL COMPANIES - SCHEDULED FOR SERVICE ON MONDAY.
    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.
  • 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: Meat foam tray sitting inside
    Location: Meat room
    Equipment: Hand sink
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat department
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Mop sink room
    Location: Chemical room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 11/14/12:DEAD PESTS ON HOT WATER TANK. REMOVE AND CLEAN. SUGGEST PUTTING SOME TACKY STRIPS IN CLOSET WITH MOP SINK - NO FOOD STORAGE HERE. MONITOR FOR PESTS.
    Location: Upstairs storage
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 11/14/12:1. FRIED PORK SKINS SLIDING GLASS BROKE - EMPTY OR COVER UNTIL REPAIRED.2. OPEN FRIED PORK SKINS WITH NO PROTECTION - WAS COVERED DURING INSPECTION
    Location: Sales floor
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: Mop sink filled with stuff, does not dispose soiled mop water in mop sink. Must dispose in mop sink, no where else.
    Location: Chemical room
    Equipment: Mop sink
  • 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: Split wood cutting board - Discarded
    Location: Meat room
 12/07/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pork and cooked chicken sitting in warmer in temperature danger zone for about 2 hours, was re-heated to 165 F and then put back in display. Temperature setting is too low, set at a proper temperature to hot hold at 135 F.11/02/12:COOKED PORK AT 98-113 F DISCARDED BY MANAGER. 11/14/12:CHICKEN AT 114-119 F - REHEATED TO 165 FCHECK ON EQUIPMENT11/30/12:PORK AT 109-130 F. REHEATED TO 165 F
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Meat room
    Equipment: Prep table
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Main bar
    Equipment: Mixer
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Dry storage
  • 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: 11/02/12: GNATS BY 3-BAY SINK - INSTALLED HANGING STICKY FLY TRAPSUSE HANGING STRIPS IN THE MEAT AREA BELOW PREP AREAS AND REAR ENTRANCE AREA TO CATCH GNATS.MANAGER HAS CONTACTED PEST CONTROL, THINKING ABOUT SWITCHING PEST CONTROL COMPANIES - SCHEDULED FOR SERVICE ON MONDAY.
    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.
  • 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: Meat foam tray sitting inside
    Location: Meat room
    Equipment: Hand sink
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat department
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Mop sink room
    Location: Chemical room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 11/14/12:DEAD PESTS ON HOT WATER TANK. REMOVE AND CLEAN. SUGGEST PUTTING SOME TACKY STRIPS IN CLOSET WITH MOP SINK - NO FOOD STORAGE HERE. MONITOR FOR PESTS.
    Location: Upstairs storage
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 11/14/12:1. FRIED PORK SKINS SLIDING GLASS BROKE - EMPTY OR COVER UNTIL REPAIRED.2. OPEN FRIED PORK SKINS WITH NO PROTECTION - WAS COVERED DURING INSPECTION
    Location: Sales floor
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: Mop sink filled with stuff, does not dispose soiled mop water in mop sink. Must dispose in mop sink, no where else.
    Location: Chemical room
    Equipment: Mop sink
  • 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: Split wood cutting board - Discarded
    Location: Meat room
 11/30/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pork and cooked chicken sitting in warmer in temperature danger zone for about 2 hours, was re-heated to 165 F and then put back in display. Temperature setting is too low, set at a proper temperature to hot hold at 135 F.11/02/12:COOKED PORK AT 98-113 F DISCARDED BY MANAGER. 11/14/12:CHICKEN AT 114-119 F - REHEATED TO 165 FCHECK ON EQUIPMENT
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Meat room
    Equipment: Prep table
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Main bar
    Equipment: Mixer
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 11/02/12: GNATS BY 3-BAY SINK - INSTALLED HANGING STICKY FLY TRAPSUSE HANGING STRIPS IN THE MEAT AREA BELOW PREP AREAS AND REAR ENTRANCE AREA TO CATCH GNATS.MANAGER HAS CONTACTED PEST CONTROL, THINKING ABOUT SWITCHING PEST CONTROL COMPANIES - SCHEDULED FOR SERVICE ON MONDAY.
    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.
  • 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: Meat foam tray sitting inside
    Location: Meat room
    Equipment: Hand sink
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat department
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Mop sink room
    Location: Chemical room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 11/14/12:DEAD PESTS ON HOT WATER TANK. REMOVE AND CLEAN. SUGGEST PUTTING SOME TACKY STRIPS IN CLOSET WITH MOP SINK - NO FOOD STORAGE HERE. MONITOR FOR PESTS.
    Location: Upstairs storage
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 11/14/12:1. FRIED PORK SKINS SLIDING GLASS BROKE - EMPTY OR COVER UNTIL REPAIRED.2. OPEN FRIED PORK SKINS WITH NO PROTECTION - WAS COVERED DURING INSPECTION
    Location: Sales floor
  • Drainage system design/installation
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: Mop sink filled with stuff, does not dispose soiled mop water in mop sink. Must dispose in mop sink, no where else.
    Location: Chemical room
    Equipment: Mop sink
  • 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: Split wood cutting board - Discarded
    Location: Meat room
 11/14/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pork and cooked chicken sitting in warmer in temperature danger zone for about 2 hours, was re-heated to 165 F and then put back in display. Temperature setting is too low, set at a proper temperature to hot hold at 135 F.11/02/12:COOKED PORK AT 98-113 F DISCARDED BY MANAGER.
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Meat room
    Equipment: Prep table
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Main bar
    Equipment: Mixer
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 11/02/12: GNATS BY 3-BAY SINK - INSTALLED HANGING STICKY FLY TRAPSUSE HANGING STRIPS IN THE MEAT AREA BELOW PREP AREAS AND REAR ENTRANCE AREA TO CATCH GNATS.MANAGER HAS CONTACTED PEST CONTROL, THINKING ABOUT SWITCHING PEST CONTROL COMPANIES - SCHEDULED FOR SERVICE ON MONDAY.
    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.
  • 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: Meat foam tray sitting inside
    Location: Meat room
    Equipment: Hand sink
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat department
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Mop sink room
    Location: Chemical room
  • Drainage system design/installation
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: Mop sink filled with stuff, does not dispose soiled mop water in mop sink. Must dispose in mop sink, no where else.
    Location: Chemical room
    Equipment: Mop sink
  • 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: Split wood cutting board - Discarded
    Location: Meat room
 11/02/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pork and cooked chicken sitting in warmer in temperature danger zone for about 2 hours, was re-heated to 165 F and then put back in display. Temperature setting is too low, set at a proper temperature to hot hold at 135 F.
    Location: Kitchen
    Equipment: Warming drawers
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Meat room
    Equipment: Prep table
  • 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. Raw eggs sitting out2. Meat for grinding is sitting in the temperature danger zone at 55 F - was put away in cooler3. Ceviche sitting under a table at room temperature at 45 F- must be stored cold - put in WIC
    Location: Main bar
    Equipment: Mixer
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Kitchen
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Residential Raidx x 2. Use a commercial grade, not residential grade.
    Location: Dry storage
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: Meat foam tray sitting inside
    Location: Meat room
    Equipment: Hand sink
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat department
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Mop sink room
    Location: Chemical room
  • Drainage system design/installation
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: Mop sink filled with stuff, does not dispose soiled mop water in mop sink. Must dispose in mop sink, no where else.
    Location: Chemical room
    Equipment: Mop sink
  • Durability / utensils and equipment (corrected on site)
    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: Split wood cutting board - Discarded
    Location: Meat room
 10/26/2012Routine
  • 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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Kitchen
  • 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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Meat counter
  • 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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Dry storage
  • 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: MINOR GNATS/FLIES SEEN INSIDE BAKERY DISPLAY CASE--ELIMINATE FLIES OUT OF CASE AND KEEP CASE CLEAN.
    Location: Sales floor
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID STORED IN KITCHEN DRY STORAGE LOCATION--REMOVE OFF PREMISES.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID STORED IN KITCHEN DRY STORAGE LOCATION--REMOVE OFF PREMISES.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, KITCHEN PREP TABLES, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, KITCHEN PREP TABLES, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: CONTINUE TO WORK ON:KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, KITCHEN PREP TABLES, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Kitchen
    Equipment: True 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.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Sales floor
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET TOO STRONG FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS. USE TEST STRIPS.
    Location: Meat counter
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELVING OFF SHELVES AT SALES FLOOR AND AT WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELVING OFF SHELVES AT SALES FLOOR AND AT WALK-IN-COOLER SHELVING.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Back room
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Dry storage
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE.
    Location: Kitchen
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE.
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE.
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE.
    Location: Walk-in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Sales floor
    Equipment: Ice cream freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Chest freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Outdoor storage
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/TORN DOOR LOOSE GASKET/SEAL AT KITCHEN TRUE REFRIGERATION UNIT AND AT SALES FLOOR COCA-COLA REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/TORN DOOR LOOSE GASKET/SEAL AT KITCHEN TRUE REFRIGERATION UNIT AND AT SALES FLOOR COCA-COLA REFRIGERATION UNIT.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Sales floor
  • 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: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Kitchen
    Equipment: True cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Meat counter
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Chemical room
    Equipment: Mop sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    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: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK KITCHEN DRY STORAGE LOCATION.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK KITCHEN DRY STORAGE LOCATION.
    Location: Dry storage
  • Unapproved warewashing (corrected on site)
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: PROPER SET-UP NOT BEING CONDUCTED FOR 3-BAY SINK WAREWASHING AT KITCHEN. ENSURE PROPER WASH/RINSE/SANITIZE SET-UP METHOD (IN THAT ORDER) AT KITCHEN 3-BAY SINK FOR WASHING DISHES.
    Location: Kitchen
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Restroom
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: PROVIDE SELF-CLOSING DEVICE ON DOOR OF RESTROOM SO IT CLOSES PROPERLY.
    Location: Restroom
  • 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/11/2012Recheck
  • 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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Kitchen
  • 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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Meat counter
  • 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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Dry storage
  • 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: MINOR GNATS/FLIES SEEN INSIDE BAKERY DISPLAY CASE--ELIMINATE FLIES OUT OF CASE AND KEEP CASE CLEAN.
    Location: Sales floor
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID STORED IN KITCHEN DRY STORAGE LOCATION--REMOVE OFF PREMISES.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID STORED IN KITCHEN DRY STORAGE LOCATION--REMOVE OFF PREMISES.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, KITCHEN PREP TABLES, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Walk-in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: CONTINUE TO WORK ON:KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, KITCHEN PREP TABLES, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: CONTINUE TO WORK ON:KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, KITCHEN PREP TABLES, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Kitchen
    Equipment: True 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.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.
    Location: Sales floor
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET TOO STRONG FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS. USE TEST STRIPS.
    Location: Meat counter
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Walk-in cooler
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELVING OFF SHELVES AT SALES FLOOR AND AT WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELVING OFF SHELVES AT SALES FLOOR AND AT WALK-IN-COOLER SHELVING.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Back room
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Dry storage
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Kitchen
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Sales floor
    Equipment: Ice cream freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Chest freezer
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT OUTSIDE STORAGE WALK-IN-COOLER.
    Location: Outdoor storage
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/TORN DOOR LOOSE GASKET/SEAL AT KITCHEN TRUE REFRIGERATION UNIT AND AT SALES FLOOR COCA-COLA REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/TORN DOOR LOOSE GASKET/SEAL AT KITCHEN TRUE REFRIGERATION UNIT AND AT SALES FLOOR COCA-COLA REFRIGERATION UNIT.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Sales floor
  • 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: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Kitchen
    Equipment: True cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE WALK-IN-COOLER.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Meat counter
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Chemical room
    Equipment: Mop sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    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: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK KITCHEN DRY STORAGE LOCATION.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK KITCHEN DRY STORAGE LOCATION.
    Location: Dry storage
  • Unapproved warewashing
    Unapproved alternative manual warewashing.
    Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
    Comments: PROPER SET-UP NOT BEING CONDUCTED FOR 3-BAY SINK WAREWASHING AT KITCHEN. ENSURE PROPER WASH/RINSE/SANITIZE SET-UP METHOD (IN THAT ORDER) AT KITCHEN 3-BAY SINK FOR WASHING DISHES.
    Location: Kitchen
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Restroom
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: PROVIDE SELF-CLOSING DEVICE ON DOOR OF RESTROOM SO IT CLOSES PROPERLY.
    Location: Restroom
  • 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 04/24/2012Recheck
  • Toxic material(s) separation
    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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Kitchen
  • Toxic material(s) separation
    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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Meat counter
  • Toxic material(s) separation
    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: FABULOSO CHEMICAL SPRAY BOTTLE AND RAID STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS AT MEAT PREP LOCATION AND DRY STORAGE AREA IN KITCHEN.
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR GNATS/FLIES SEEN INSIDE BAKERY DISPLAY CASE--ELIMINATE FLIES OUT OF CASE AND KEEP CASE CLEAN.
    Location: Sales floor
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID STORED IN KITCHEN DRY STORAGE LOCATION--REMOVE OFF PREMISES.
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RAID STORED IN KITCHEN DRY STORAGE LOCATION--REMOVE OFF PREMISES.
    Location: Dry storage
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Walk-in cooler
  • 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: KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Meat counter
    Equipment: Reach in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: KEEP PERSONAL EMPLOYEE FOOD AND DRINKS STORED OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT, WALK-IN-COOLER AND DISPLAY MEAT REFRIGERATION CASE.(EX. MONSTER ENERGY DRINKS)
    Location: Kitchen
    Equipment: True 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.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNIT.-CLEAN AND DEFROST SALES FLOOR ICE CREAM FREEZERS.-SOILED SALES FLOOR SNAPPLE REFRIGERATION UNIT INTERIOR SURFACES AND SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNIT.-CLEAN AND DEFROST SALES FLOOR ICE CREAM FREEZERS.-SOILED SALES FLOOR SNAPPLE REFRIGERATION UNIT INTERIOR SURFACES AND SHELVING.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNIT.-CLEAN AND DEFROST SALES FLOOR ICE CREAM FREEZERS.-SOILED SALES FLOOR SNAPPLE REFRIGERATION UNIT INTERIOR SURFACES AND SHELVING.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES AND SHELVING OF DISPLAY REFRIGERATED MEAT CASE.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNIT.-CLEAN AND DEFROST SALES FLOOR ICE CREAM FREEZERS.-SOILED SALES FLOOR SNAPPLE REFRIGERATION UNIT INTERIOR SURFACES AND SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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: IN-PLACE SANITIZER BUCKET TOO STRONG FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS. USE TEST STRIPS.
    Location: Meat counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT INSIDE WALK-IN-COOLER AND INSIDE WALK-IN-COOLER SEE-THRU DOORS WHERE OUT.
    Location: Walk-in cooler
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELVING OFF SHELVES AT SALES FLOOR AND AT WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELVING OFF SHELVES AT SALES FLOOR AND AT WALK-IN-COOLER SHELVING.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Back room
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Dry storage
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED THROUGHOUT ENTIRE ESTABLISHMENT.
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING WALK-IN-COOLER.
    Location: Kitchen
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING WALK-IN-COOLER.
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING WALK-IN-COOLER.
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AT ALL AREAS OF STORE; INCLUDING WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR VELVET ICE CREAM FREEZER AND AT KITCHEN LOCATION CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR SNAPPLE COOLER.
    Location: Sales floor
    Equipment: Ice cream freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR VELVET ICE CREAM FREEZER AND AT KITCHEN LOCATION CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR SNAPPLE COOLER.
    Location: Kitchen
    Equipment: Chest freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR VELVET ICE CREAM FREEZER AND AT KITCHEN LOCATION CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR SNAPPLE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/TORN DOOR LOOSE GASKET/SEAL AT KITCHEN TRUE REFRIGERATION UNIT AND AT SALES FLOOR COCA-COLA REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: True cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE DAMAGED/TORN DOOR LOOSE GASKET/SEAL AT KITCHEN TRUE REFRIGERATION UNIT AND AT SALES FLOOR COCA-COLA REFRIGERATION UNIT.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food storage (corrected on site)
    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: KEEP FOOD STORED OFF SALES FLOOR AND WALK-IN-COOLER FLOORS AT LEAST 6 INCHES.KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE AND AT KITCHEN TRUE COOLER STORED AT KITCHEN DRY STORAGE LOCATION.KEEP PORK RIND SKINS COVERED PROPERLY AT KITCHEN LOCATION NEAR MEAT DISPLAY CASE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Sales floor
  • 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: KEEP FOOD STORED OFF SALES FLOOR AND WALK-IN-COOLER FLOORS AT LEAST 6 INCHES.KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE AND AT KITCHEN TRUE COOLER STORED AT KITCHEN DRY STORAGE LOCATION.KEEP PORK RIND SKINS COVERED PROPERLY AT KITCHEN LOCATION NEAR MEAT DISPLAY CASE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF SALES FLOOR AND WALK-IN-COOLER FLOORS AT LEAST 6 INCHES.KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE AND AT KITCHEN TRUE COOLER STORED AT KITCHEN DRY STORAGE LOCATION.KEEP PORK RIND SKINS COVERED PROPERLY AT KITCHEN LOCATION NEAR MEAT DISPLAY CASE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF SALES FLOOR AND WALK-IN-COOLER FLOORS AT LEAST 6 INCHES.KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE AND AT KITCHEN TRUE COOLER STORED AT KITCHEN DRY STORAGE LOCATION.KEEP PORK RIND SKINS COVERED PROPERLY AT KITCHEN LOCATION NEAR MEAT DISPLAY CASE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: True cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF SALES FLOOR AND WALK-IN-COOLER FLOORS AT LEAST 6 INCHES.KEEP FOODS COVERED PROPERLY AT REFRIGERATED MEAT DISPLAY CASE AND AT KITCHEN TRUE COOLER STORED AT KITCHEN DRY STORAGE LOCATION.KEEP PORK RIND SKINS COVERED PROPERLY AT KITCHEN LOCATION NEAR MEAT DISPLAY CASE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Meat counter
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED MEAT COUNTER INTERIOR AND EXTERIOR SHELVING.-SOILED KITCHEN DRY AND FOOD STORAGE SHELVING.-CLEAN AND ORGANIZE BACK KITCHEN CHEMICAL STORAGE ROOM AND MOP SINK; KEEP MOP SINK CLEAN AND FREE.
    Location: Chemical room
    Equipment: Mop sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    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: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK KITCHEN DRY STORAGE LOCATION.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK KITCHEN DRY STORAGE LOCATION.
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Restroom
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: PROVIDE SELF-CLOSING DEVICE ON DOOR OF RESTROOM SO IT CLOSES PROPERLY.
    Location: Restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 04/17/2012Routine

Do you have any questions you'd like to ask about TIENDA MORELOS #5? Post them here so others can see them and respond.

×
TIENDA MORELOS #5 respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend TIENDA MORELOS #5 to others? (optional)
  
Add photo of TIENDA MORELOS #5 (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****
CENTRAL CATHOLIC SCHOOLIndianapolis, IN
*
SPEEDWAY #6135Indianapolis, IN
*•
CHIN HILL ASIAN GROCERYIndianapolis, IN

Restaurants in neighborhood

Name
EL PATRON
SAM'S CLUB #6304
EL PASTORCITO #2
KAZABLANKA
S.G. FOOD MART
WINGATE INN AIRPORT
HOLIDAY INN EXPRESS
PANADERIA NEVERIA Y PASTELERIA MILAGROS

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants