CARNICERIA MORELOS, 2124 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CARNICERIA MORELOS
Type: Grocery
Address: 2124 W WASHINGTON ST, Indianapolis, IN 46222
County: Marion
License #: 204716
Smoking: Smoke Free
Total inspections: 20
Last inspection: 07/25/2014
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Inspection findings

Inspection Date

Type
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: 1. Ceiling leaks through out facility. Repair or replace roof. Then repair ceiling.Techo gotea a traves de instalaciones de gimnasio. Repare o reemplace el techo luego reparar el techo.
  • 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. MEAT DISPLAY COOLER IS ICING UP ON TOP AND DRIPPING ONTO FOODS. MEAT IN COOLER AT 45.6 DEG F. REPAIR TO HOLD FOODS AT 41 DEG F AND NOT TO DRIP ONTO FOODS. 2, HANGING MEATS IN EXHAUST HOOD. DISCONTINUE. REMOVE AND THROW AWAY WOOD USED FOR THIS PURPOSE.3. HANGING MEAT TO DRY OVER MEAT DISPLAY COOLER IN MEAT CUTTING AREA. DISCONTINUE. MUST HANG ALL MEATS IN WALK IN COOLER ON FOOD GRADE METAL BARS TO BE ALLOWED TO DRY OR CURE MEATS.
  • 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: HOUSE HOLD BLACK FLAG FOR FLYING BUGS IN FACILITY. REMOVE AND HAVE PROFESSIONAL PEST CONTROL IN FOR EXTERMINATE AND TO PROVIDE PROPER PESTICIDES TO FACILITY.
  • 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. GNATS IN PREP AREAS. EXTERMINATE.2. FLY'S IN PREP AREAS. EXTERMINATE.
  • 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 HAND WASHING FOR ANY REASON. ALWAYS WASH HANDS BETWEEN JOBS, BEFORE HANDLING RAW FOODS, BEFORE PUTTING ON GLOVES AND WHEN RETURNING TO FOOD PREP AREAS AFTER LEAVING FOR ANY REASON.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOME MADE LARD ON SHELF IN COOKING AREA. DISPOSE OF PRODUCT.
  • 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: 1. RAW BACON OVER HOT DOGS IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW COOKED FOODS. CORRECTED2. RAW CHORIZO OVER MASA AND MILK IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW READY TO EAT AND LOWER TEMPERATURE COOK FOODS. RAW CHORIZO MÁS DE MASA Y LECHE EN REFRIGERADOR piso de ventas. DEJAR. TIENDA RAW CARNES DE ABAJO listo para comer y TEMPERATURA INFERIOR cocinar los alimentos.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT PREPARE VEGEATBLES OR MEATS IN THREE BAY SINK WHILE CLEAN AND DIRTY DISHES OR IN AND ON THE SINKS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER IN MEAT AREA IS SOILED. BREAK DOWN AND CLEAN AND SANITIZE WHEN DONE USING OR EVERY 4 HOURS WHILE IN CONTINUOUS USE. 2. CLEAN AND ORGANIZE BOTTOM PREP TABLE SHELF IN MEAT CUTTING AREA. 3. CLEAN AND ORGANIZE SHELF IN COOKING AREA. 4. CLEAN AND ORGANIZE THREE BAY SINK IN BOTH MEAT AREA AND COOKING AREA.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ITEMS IN MEAT CUTTING AREA HAND SINK BLOCKING IT FROM USE. DO NOT PLACE ANYTHING IN OR ON HAND SINKS.LOS PRODUCTOS EN EL AREA DE CORTE DE LA CARNE DE LA MANO LAVABO BLOQUEANDOLO DE USO. NO COLOQUE NADA EN O SOBRE LAVAMANOS.
    Location: Meat counter
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: DEAD MOTHS AND OTHER BUGS IN SANITIZER BUCKETS. DISCONTINUE. CHANGE FREQUENTLY ENOUGH TO KEEP CLEAN AND MAINTAIN SANITIZING STRENGTH.
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. GNATS IN PREP AREAS. EXTERMINATE.2. FLY'S IN PREP AREAS. EXTERMINATE.
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: FACILITY ADDDED SCOOP ICE CREAM UNIT BY FRONT CASH REGISTER. REMOVE. MUST ADD DIPPER WELL AND HAND SINK TO AREA. THEN CALL HEALTH DEPARTMENT FOR APPROVAL BEFORE OPERATING ICE CREAM SCOOP UNIT. NOTE: COMPANY CALLED TO REMOVE UNITFACILIDAD addded bola de helado UNIDAD POR DELANTE caja registradora. QUITAR. Debe añadir DIPPER BIEN Y MANO FREGADERO PARA ZONA. LUEGO LLAME DEPARTAMENTO DE SALUD PARA LA APROBACIÓN ANTES DE UNIDAD SCOOP HELADO DE FUNCIONAMIENTO. NOTA: EMPRESA LLAMADA PARA RETIRAR LA UNIDAD
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AND ORGANIZE BASEMENT. REMOVE ALL UNUSED EQUIPMENT.
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. GAS CAN NEXT TO TAMALES WRAPS IN BACK ROOM. DISCONTINUE. DO NOT STORE GAS CAN NEXT TO FOOD.2. AIR DEODARIZERS STORED IN BIN WITH FOOD IN BACK ROOM. DISCONTINUE. STORE CHEMICALS AWAY FROM FOOD.
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: BUG ZAPPER HANGING BY MEAT SAW. REMOVE FROM FACILITY.
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS OVER CHEST FREEZERS AND FOOD PREP AREAS. STORE IN APPROVED AREA. DO NOT PLACE OVER FOOD, SINGLE SERVICE ITEMS, OR EQUIPMENT.
  • Waste handling units/capacity (corrected)
    Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
    Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
    Comments: PROVIDE GREASE DUMPSTER FOR FACILITY. FACILITY IS FRYING FOODS AND COLLECTING GREASE IN LARGE POTS IN COOKING AREA. NOTE: COMPANY CALLED TO PROVIDE UNIT.PROVISIÓN DE CONTENEDOR DE GRASA EN LA INSTALACIÓN. FACILIDAD SE freír los alimentos y la recolección de GRASA EN POTES GRANDES EN AREA DE COCINA. NOTA: EMPRESA LLAMADA EN LA PROVISIÓN DE UNIDAD.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP CLOSED.TAPA ABIERTA BASURERO. MANTENER CERRADO
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH AROUND DUMPSTER. CLEAN DUMPSTER AREA. BASURA ALREDEDOR BASURERO. AREA DEL BASURERO LIMPIA.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. HOLE IN BATHROOM FLOOR. REPAIR FLOOR IN BATHROOM TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDAGUJERO EN PLANTA DE BANO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO2. REPAIR FLOOR IN MEAT CUTTING AREA TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDPISO Y AREA SE CORTE DE CARNE ESTA EN MAL ESTADO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO3. CEILING LEAKING IN WALK IN COOLER. REPAIR. CORRECTED4. CEILING LEAKS IN THE MEAT CUTTING AREA. REPAIR.FUGA DE TECHO EN ZONA DE CORTE DE LA CARNE. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO5. CEILING LEAKS THROUGH OUT SALES FLOOR. REPAIR. fILTACIONES DE TECHO EN TODO EL PISO DE VENTAS. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. HOLE IN BATHROOM FLOOR. REPAIR FLOOR IN BATHROOM TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDAGUJERO EN PLANTA DE BANO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO2. REPAIR FLOOR IN MEAT CUTTING AREA TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDPISO Y AREA SE CORTE DE CARNE ESTA EN MAL ESTADO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO3. CEILING LEAKING IN WALK IN COOLER. REPAIR. CORRECTED4. CEILING LEAKS IN THE MEAT CUTTING AREA. REPAIR.FUGA DE TECHO EN ZONA DE CORTE DE LA CARNE. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO5. CEILING LEAKS THROUGH OUT SALES FLOOR. REPAIR. fILTACIONES DE TECHO EN TODO EL PISO DE VENTAS. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.
  • 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: CLEAN FLOORS: BELOW AND AROUND SHELVES IN SALES AREA IN MEAT CUTTING AREA IN COOKING AREA IN BASEMENT IN BATHROOM IN WALK IN COOLERMAKE SURE TO CLEAN BELOW AND AROUND ANY EQUIPMENT IN ABOVE AREAS AS NEEDED.
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: WOOD BLOCKS BELOW CHEST FREEZERS. REMOVE. PROVIDE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE SUPPORTS. BLOQUES DE MADERA DEBAJO congeladores horizontales. QUITAR. Proporcionar apoyos absorbente y de fácil limpieza suave, no.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SOAP DISPENSER LAYING ON HAND SINK IN MEAT AREA. MOUNT DISPENSER TO THE WALL SO IT CAN BE USED. CORRECTED2. REMOVE PARTICLE BOARD SHELF FRAYING IN COOKING AREA AND PROVIDE STAINLESS STEEL/ METAL SHELVING OR HEAVY PLASTIC EASILY CLEANABLE SHELVING. RETIRE LA JUNTA DE PARTÍCULAS ESTANTE deshilachado en ÁREA DE COCINA Y PROPORCIONAR ACERO INOXIDABLE / ESTANTERIAS METAL PESADO O PLÁSTICO ESTANTERÍA fáciles de limpiar.3. CHEST FREEZER LOADED WITH TRASH/ EMPTY BOXES ON TOP AND LID IS BREAKING AND BENT. REPAIR - DO NOT USE DUCT TAPE TO REPAIR - OR REPLACE CHEST FREEZER. CONGELADOR CARGADO CON BASURA / CAJAS VACÍAS EN LA PARTE SUPERIOR Y TAPA SE ROMPE Y DOBLADO. REPARACIÓN - No se puede usar cinta adhesiva REPARAR - O SUSTITUIR CONGELADOR..4. PLASTIC WRAP SECURING PLUGS INTO OUTLET BEHIND CHEST FREEZER. DISCONTINUE. REPAIR IF NEEDED. CORRECTEDPLÁSTICO WRAP SUJECIÓN enchufa en el tomacorriente detrás del cofre del congelador. DEJAR. REPARACIÓN DE SER NECESARIO. CORREGIDO5. LIGHT GUARD HANGING IN MEAT CUTTING AREA. SECURE. CORRECTED (CORREGIDO)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAGS OF ONIONS STORED ON THE FLOOR BY CHEST FREEZERS IN BACK. STORE ALL FOOD 6 INCHES OFF THE FLOOR. 2. PRODUCE AND MEATS STORED ON FLOOR IN WALK IN COOLER. STORE 6 INCHES OFF THE FLOOR. NOTE: TOLD PRODUCT WAS RECENTLY DELIVERED.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FAN IN MEAT AREA IS SOILED. CLEAN.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE USABLE SOAP FOR MEAT AREA HAND SINK. PROVISIÓN DE JABÓN ÚTIL PARA ÁREA DE LA CARNE DE LA MANO DEL FREGADERO.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS IN MEAT CUTTING AREA AT HAND SINK. PROVIDE. NOTE: PROVIDED DURING INSPECTIONNO HAY TOALLAS DE PAPEL EN EL AREA DE CORTE DE CARNE LAVAMANOS. PROPORCIONE. NOTA: SE SUMINISTRA DURANTE LA INSPECCION. 2. NO PAPER TOWELS IN COOKING AREA. PROVIDE PAPER TOWELS FOR HAND SINK. NOTE: PROVIDED DURING INSPECTION. CORREGIDO
 07/25/2014Recheck
  • 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. MEAT DISPLAY COOLER IS ICING UP ON TOP AND DRIPPING ONTO FOODS. MEAT IN COOLER AT 45.6 DEG F. REPAIR TO HOLD FOODS AT 41 DEG F AND NOT TO DRIP ONTO FOODS. 2, HANGING MEATS IN EXHAUST HOOD. DISCONTINUE. REMOVE AND THROW AWAY WOOD USED FOR THIS PURPOSE.3. HANGING MEAT TO DRY OVER MEAT DISPLAY COOLER IN MEAT CUTTING AREA. DISCONTINUE. MUST HANG ALL MEATS IN WALK IN COOLER ON FOOD GRADE METAL BARS TO BE ALLOWED TO DRY OR CURE MEATS.
  • 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: HOUSE HOLD BLACK FLAG FOR FLYING BUGS IN FACILITY. REMOVE AND HAVE PROFESSIONAL PEST CONTROL IN FOR EXTERMINATE AND TO PROVIDE PROPER PESTICIDES TO FACILITY.
  • 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. GNATS IN PREP AREAS. EXTERMINATE.2. FLY'S IN PREP AREAS. EXTERMINATE.
  • 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 HAND WASHING FOR ANY REASON. ALWAYS WASH HANDS BETWEEN JOBS, BEFORE HANDLING RAW FOODS, BEFORE PUTTING ON GLOVES AND WHEN RETURNING TO FOOD PREP AREAS AFTER LEAVING FOR ANY REASON.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOME MADE LARD ON SHELF IN COOKING AREA. DISPOSE OF PRODUCT.
  • 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: 1. RAW BACON OVER HOT DOGS IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW COOKED FOODS. CORRECTED2. RAW CHORIZO OVER MASA AND MILK IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW READY TO EAT AND LOWER TEMPERATURE COOK FOODS. RAW CHORIZO MÁS DE MASA Y LECHE EN REFRIGERADOR piso de ventas. DEJAR. TIENDA RAW CARNES DE ABAJO listo para comer y TEMPERATURA INFERIOR cocinar los alimentos.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT PREPARE VEGEATBLES OR MEATS IN THREE BAY SINK WHILE CLEAN AND DIRTY DISHES OR IN AND ON THE SINKS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER IN MEAT AREA IS SOILED. BREAK DOWN AND CLEAN AND SANITIZE WHEN DONE USING OR EVERY 4 HOURS WHILE IN CONTINUOUS USE. 2. CLEAN AND ORGANIZE BOTTOM PREP TABLE SHELF IN MEAT CUTTING AREA. 3. CLEAN AND ORGANIZE SHELF IN COOKING AREA. 4. CLEAN AND ORGANIZE THREE BAY SINK IN BOTH MEAT AREA AND COOKING AREA.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ITEMS IN MEAT CUTTING AREA HAND SINK BLOCKING IT FROM USE. DO NOT PLACE ANYTHING IN OR ON HAND SINKS.LOS PRODUCTOS EN EL AREA DE CORTE DE LA CARNE DE LA MANO LAVABO BLOQUEANDOLO DE USO. NO COLOQUE NADA EN O SOBRE LAVAMANOS.
    Location: Meat counter
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: DEAD MOTHS AND OTHER BUGS IN SANITIZER BUCKETS. DISCONTINUE. CHANGE FREQUENTLY ENOUGH TO KEEP CLEAN AND MAINTAIN SANITIZING STRENGTH.
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. GNATS IN PREP AREAS. EXTERMINATE.2. FLY'S IN PREP AREAS. EXTERMINATE.
  • Plan approval (corrected)
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: FACILITY ADDDED SCOOP ICE CREAM UNIT BY FRONT CASH REGISTER. REMOVE. MUST ADD DIPPER WELL AND HAND SINK TO AREA. THEN CALL HEALTH DEPARTMENT FOR APPROVAL BEFORE OPERATING ICE CREAM SCOOP UNIT. NOTE: COMPANY CALLED TO REMOVE UNITFACILIDAD addded bola de helado UNIDAD POR DELANTE caja registradora. QUITAR. Debe añadir DIPPER BIEN Y MANO FREGADERO PARA ZONA. LUEGO LLAME DEPARTAMENTO DE SALUD PARA LA APROBACIÓN ANTES DE UNIDAD SCOOP HELADO DE FUNCIONAMIENTO. NOTA: EMPRESA LLAMADA PARA RETIRAR LA UNIDAD
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AND ORGANIZE BASEMENT. REMOVE ALL UNUSED EQUIPMENT.
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. GAS CAN NEXT TO TAMALES WRAPS IN BACK ROOM. DISCONTINUE. DO NOT STORE GAS CAN NEXT TO FOOD.2. AIR DEODARIZERS STORED IN BIN WITH FOOD IN BACK ROOM. DISCONTINUE. STORE CHEMICALS AWAY FROM FOOD.
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: BUG ZAPPER HANGING BY MEAT SAW. REMOVE FROM FACILITY.
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS OVER CHEST FREEZERS AND FOOD PREP AREAS. STORE IN APPROVED AREA. DO NOT PLACE OVER FOOD, SINGLE SERVICE ITEMS, OR EQUIPMENT.
  • Waste handling units/capacity
    Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
    Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
    Comments: PROVIDE GREASE DUMPSTER FOR FACILITY. FACILITY IS FRYING FOODS AND COLLECTING GREASE IN LARGE POTS IN COOKING AREA. NOTE: COMPANY CALLED TO PROVIDE UNIT.PROVISIÓN DE CONTENEDOR DE GRASA EN LA INSTALACIÓN. FACILIDAD SE freír los alimentos y la recolección de GRASA EN POTES GRANDES EN AREA DE COCINA. NOTA: EMPRESA LLAMADA EN LA PROVISIÓN DE UNIDAD.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP CLOSED.TAPA ABIERTA BASURERO. MANTENER CERRADO
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH AROUND DUMPSTER. CLEAN DUMPSTER AREA. BASURA ALREDEDOR BASURERO. AREA DEL BASURERO LIMPIA.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. HOLE IN BATHROOM FLOOR. REPAIR FLOOR IN BATHROOM TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDAGUJERO EN PLANTA DE BANO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO2. REPAIR FLOOR IN MEAT CUTTING AREA TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDPISO Y AREA SE CORTE DE CARNE ESTA EN MAL ESTADO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO3. CEILING LEAKING IN WALK IN COOLER. REPAIR. CORRECTED4. CEILING LEAKS IN THE MEAT CUTTING AREA. REPAIR.FUGA DE TECHO EN ZONA DE CORTE DE LA CARNE. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.5. CEILING LEAKS THROUGH OUT SALES FLOOR. REPAIR. fILTACIONES DE TECHO EN TODO EL PISO DE VENTAS. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. HOLE IN BATHROOM FLOOR. REPAIR FLOOR IN BATHROOM TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDAGUJERO EN PLANTA DE BANO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO2. REPAIR FLOOR IN MEAT CUTTING AREA TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. CORRECTEDPISO Y AREA SE CORTE DE CARNE ESTA EN MAL ESTADO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA. CORREGIDO3. CEILING LEAKING IN WALK IN COOLER. REPAIR. CORRECTED4. CEILING LEAKS IN THE MEAT CUTTING AREA. REPAIR.FUGA DE TECHO EN ZONA DE CORTE DE LA CARNE. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.5. CEILING LEAKS THROUGH OUT SALES FLOOR. REPAIR. fILTACIONES DE TECHO EN TODO EL PISO DE VENTAS. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.
  • 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: CLEAN FLOORS: BELOW AND AROUND SHELVES IN SALES AREA IN MEAT CUTTING AREA IN COOKING AREA IN BASEMENT IN BATHROOM IN WALK IN COOLERMAKE SURE TO CLEAN BELOW AND AROUND ANY EQUIPMENT IN ABOVE AREAS AS NEEDED.
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: WOOD BLOCKS BELOW CHEST FREEZERS. REMOVE. PROVIDE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE SUPPORTS. BLOQUES DE MADERA DEBAJO congeladores horizontales. QUITAR. Proporcionar apoyos absorbente y de fácil limpieza suave, no.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SOAP DISPENSER LAYING ON HAND SINK IN MEAT AREA. MOUNT DISPENSER TO THE WALL SO IT CAN BE USED. CORRECTED2. REMOVE PARTICLE BOARD SHELF FRAYING IN COOKING AREA AND PROVIDE STAINLESS STEEL/ METAL SHELVING OR HEAVY PLASTIC EASILY CLEANABLE SHELVING. RETIRE LA JUNTA DE PARTÍCULAS ESTANTE deshilachado en ÁREA DE COCINA Y PROPORCIONAR ACERO INOXIDABLE / ESTANTERIAS METAL PESADO O PLÁSTICO ESTANTERÍA fáciles de limpiar.3. CHEST FREEZER LOADED WITH TRASH/ EMPTY BOXES ON TOP AND LID IS BREAKING AND BENT. REPAIR - DO NOT USE DUCT TAPE TO REPAIR - OR REPLACE CHEST FREEZER. CONGELADOR CARGADO CON BASURA / CAJAS VACÍAS EN LA PARTE SUPERIOR Y TAPA SE ROMPE Y DOBLADO. REPARACIÓN - No se puede usar cinta adhesiva REPARAR - O SUSTITUIR CONGELADOR..4. PLASTIC WRAP SECURING PLUGS INTO OUTLET BEHIND CHEST FREEZER. DISCONTINUE. REPAIR IF NEEDED. CORRECTEDPLÁSTICO WRAP SUJECIÓN enchufa en el tomacorriente detrás del cofre del congelador. DEJAR. REPARACIÓN DE SER NECESARIO. CORREGIDO5. LIGHT GUARD HANGING IN MEAT CUTTING AREA. SECURE. CORRECTED (CORREGIDO)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SOAP DISPENSER LAYING ON HAND SINK IN MEAT AREA. MOUNT DISPENSER TO THE WALL SO IT CAN BE USED. CORRECTED2. REMOVE PARTICLE BOARD SHELF FRAYING IN COOKING AREA AND PROVIDE STAINLESS STEEL/ METAL SHELVING OR HEAVY PLASTIC EASILY CLEANABLE SHELVING. RETIRE LA JUNTA DE PARTÍCULAS ESTANTE deshilachado en ÁREA DE COCINA Y PROPORCIONAR ACERO INOXIDABLE / ESTANTERIAS METAL PESADO O PLÁSTICO ESTANTERÍA fáciles de limpiar.3. CHEST FREEZER LOADED WITH TRASH/ EMPTY BOXES ON TOP AND LID IS BREAKING AND BENT. REPAIR - DO NOT USE DUCT TAPE TO REPAIR - OR REPLACE CHEST FREEZER. CONGELADOR CARGADO CON BASURA / CAJAS VACÍAS EN LA PARTE SUPERIOR Y TAPA SE ROMPE Y DOBLADO. REPARACIÓN - No se puede usar cinta adhesiva REPARAR - O SUSTITUIR CONGELADOR..4. PLASTIC WRAP SECURING PLUGS INTO OUTLET BEHIND CHEST FREEZER. DISCONTINUE. REPAIR IF NEEDED. CORRECTEDPLÁSTICO WRAP SUJECIÓN enchufa en el tomacorriente detrás del cofre del congelador. DEJAR. REPARACIÓN DE SER NECESARIO. CORREGIDO5. LIGHT GUARD HANGING IN MEAT CUTTING AREA. SECURE. CORRECTED (CORREGIDO)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAGS OF ONIONS STORED ON THE FLOOR BY CHEST FREEZERS IN BACK. STORE ALL FOOD 6 INCHES OFF THE FLOOR. 2. PRODUCE AND MEATS STORED ON FLOOR IN WALK IN COOLER. STORE 6 INCHES OFF THE FLOOR. NOTE: TOLD PRODUCT WAS RECENTLY DELIVERED.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FAN IN MEAT AREA IS SOILED. CLEAN.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE USABLE SOAP FOR MEAT AREA HAND SINK. PROVISIÓN DE JABÓN ÚTIL PARA ÁREA DE LA CARNE DE LA MANO DEL FREGADERO.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS IN MEAT CUTTING AREA AT HAND SINK. PROVIDE. NOTE: PROVIDED DURING INSPECTIONNO HAY TOALLAS DE PAPEL EN EL AREA DE CORTE DE CARNE LAVAMANOS. PROPORCIONE. NOTA: SE SUMINISTRA DURANTE LA INSPECCION. 2. NO PAPER TOWELS IN COOKING AREA. PROVIDE PAPER TOWELS FOR HAND SINK. NOTE: PROVIDED DURING INSPECTION. CORREGIDO
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS IN MEAT CUTTING AREA AT HAND SINK. PROVIDE. NOTE: PROVIDED DURING INSPECTIONNO HAY TOALLAS DE PAPEL EN EL AREA DE CORTE DE CARNE LAVAMANOS. PROPORCIONE. NOTA: SE SUMINISTRA DURANTE LA INSPECCION. 2. NO PAPER TOWELS IN COOKING AREA. PROVIDE PAPER TOWELS FOR HAND SINK. NOTE: PROVIDED DURING INSPECTION. CORREGIDO
 07/17/2014Recheck
  • 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. MEAT DISPLAY COOLER IS ICING UP ON TOP AND DRIPPING ONTO FOODS. MEAT IN COOLER AT 45.6 DEG F. REPAIR TO HOLD FOODS AT 41 DEG F AND NOT TO DRIP ONTO FOODS. 2, HANGING MEATS IN EXHAUST HOOD. DISCONTINUE. REMOVE AND THROW AWAY WOOD USED FOR THIS PURPOSE.3. HANGING MEAT TO DRY OVER MEAT DISPLAY COOLER IN MEAT CUTTING AREA. DISCONTINUE. MUST HANG ALL MEATS IN WALK IN COOLER ON FOOD GRADE METAL BARS TO BE ALLOWED TO DRY OR CURE MEATS.
  • 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: HOUSE HOLD BLACK FLAG FOR FLYING BUGS IN FACILITY. REMOVE AND HAVE PROFESSIONAL PEST CONTROL IN FOR EXTERMINATE AND TO PROVIDE PROPER PESTICIDES TO FACILITY.
  • 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. GNATS IN PREP AREAS. EXTERMINATE.2. FLY'S IN PREP AREAS. EXTERMINATE.
  • 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 HAND WASHING FOR ANY REASON. ALWAYS WASH HANDS BETWEEN JOBS, BEFORE HANDLING RAW FOODS, BEFORE PUTTING ON GLOVES AND WHEN RETURNING TO FOOD PREP AREAS AFTER LEAVING FOR ANY REASON.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOME MADE LARD ON SHELF IN COOKING AREA. DISPOSE OF PRODUCT.
  • 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: 1. RAW BACON OVER HOT DOGS IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW COOKED FOODS. CORRECTED2. RAW CHORIZO OVER MASA AND MILK IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW READY TO EAT AND LOWER TEMPERATURE COOK FOODS. CHORIZO SIN PROCESAR SOBRE MASA Y LA LECHE EN REFRIGERADOR DE PISO DE VENTAS. ALMACENAR LAS CARNES CRUDAS DEBAJO LISTO PARA COMER ALIMENTOS Y BEBIDAS
  • 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: 1. RAW BACON OVER HOT DOGS IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW COOKED FOODS. CORRECTED2. RAW CHORIZO OVER MASA AND MILK IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW READY TO EAT AND LOWER TEMPERATURE COOK FOODS. CHORIZO SIN PROCESAR SOBRE MASA Y LA LECHE EN REFRIGERADOR DE PISO DE VENTAS. ALMACENAR LAS CARNES CRUDAS DEBAJO LISTO PARA COMER ALIMENTOS Y BEBIDAS
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT PREPARE VEGEATBLES OR MEATS IN THREE BAY SINK WHILE CLEAN AND DIRTY DISHES OR IN AND ON THE SINKS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER IN MEAT AREA IS SOILED. BREAK DOWN AND CLEAN AND SANITIZE WHEN DONE USING OR EVERY 4 HOURS WHILE IN CONTINUOUS USE. 2. CLEAN AND ORGANIZE BOTTOM PREP TABLE SHELF IN MEAT CUTTING AREA. 3. CLEAN AND ORGANIZE SHELF IN COOKING AREA. 4. CLEAN AND ORGANIZE THREE BAY SINK IN BOTH MEAT AREA AND COOKING AREA.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: DEAD MOTHS AND OTHER BUGS IN SANITIZER BUCKETS. DISCONTINUE. CHANGE FREQUENTLY ENOUGH TO KEEP CLEAN AND MAINTAIN SANITIZING STRENGTH.
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. GNATS IN PREP AREAS. EXTERMINATE.2. FLY'S IN PREP AREAS. EXTERMINATE.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: FACILITY ADDDED SCOOP ICE CREAM UNIT BY FRONT CASH REGISTER. REMOVE. MUST ADD DIPPER WELL AND HAND SINK TO AREA. THEN CALL HEALTH DEPARTMENT FOR APPROVAL BEFORE OPERATING ICE CREAM SCOOP UNIT. NOTE: COMPANY CALLED TO REMOVE UNITINSTALACION AGREGA LA CUCHARADA UNIDAD HELADO POR LA CAJA REGISTRADORA FRENTE. QUITAR. HAY QUE ANADIR TAMBIEN DIPPER Y LAVAMANOS A LA ZONA. A CONTINUACION LLAMAR AL DEPARTAMENTO DE SALUD PARA SU APROBACION ANTES DE OPERAR LA UNIDAD DE BOLA DE HELADO.NOTA: COMPANIA LLAMADA PARA QUITAR LA UNIDAD
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AND ORGANIZE BASEMENT. REMOVE ALL UNUSED EQUIPMENT.
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. GAS CAN NEXT TO TAMALES WRAPS IN BACK ROOM. DISCONTINUE. DO NOT STORE GAS CAN NEXT TO FOOD.2. AIR DEODARIZERS STORED IN BIN WITH FOOD IN BACK ROOM. DISCONTINUE. STORE CHEMICALS AWAY FROM FOOD.
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: BUG ZAPPER HANGING BY MEAT SAW. REMOVE FROM FACILITY.
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS OVER CHEST FREEZERS AND FOOD PREP AREAS. STORE IN APPROVED AREA. DO NOT PLACE OVER FOOD, SINGLE SERVICE ITEMS, OR EQUIPMENT.
  • Waste handling units/capacity
    Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
    Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
    Comments: PROVIDE GREASE DUMPSTER FOR FACILITY. FACILITY IS FRYING FOODS AND COLLECTING GREASE IN LARGE POTS IN COOKING AREA. NOTE: COMPANY CALLED TO PROVIDE UNIT.PROPORCIONAR CONTENEDOR DE GRASA PARA LAS INSTALACIONES.NOTA: LLAMAR COMPANIA PARA PROPORCIONAR LA UNIDAD
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP CLOSED.TAPA ABIERTA BASURERO. MANTENER CERRADO
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH AROUND DUMPSTER. CLEAN DUMPSTER AREA. BASURA ALREDEDOR BASURERO. AREA DEL BASURERO LIMPIA.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. HOLE IN BATHROOM FLOOR. REPAIR FLOOR IN BATHROOM TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE.AGUJERO EN PLANTA DE BANO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.2. REPAIR FLOOR IN MEAT CUTTING AREA TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. PISO Y AREA SE CORTE DE CARNE ESTA EN MAL ESTADO. REPARE EL PISO PARA SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.3. CEILING LEAKING IN WALK IN COOLER. REPAIR. CORRECTED4. CEILING LEAKS IN THE MEAT CUTTING AREA. REPAIR.FUGA DE TECHO EN ZONA DE CORTE DE LA CARNE. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.5. CEILING LEAKS THROUGH OUT SALES FLOOR. REPAIR. fILTACIONES DE TECHO EN TODO EL PISO DE VENTAS. REPARAR SER LISA, NO ABSORBENTE Y DE FACIL LIMPIEZA.
  • 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: CLEAN FLOORS: BELOW AND AROUND SHELVES IN SALES AREA IN MEAT CUTTING AREA IN COOKING AREA IN BASEMENT IN BATHROOM IN WALK IN COOLERMAKE SURE TO CLEAN BELOW AND AROUND ANY EQUIPMENT IN ABOVE AREAS AS NEEDED.
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: WOOD BLOCKS BELOW CHEST FREEZERS. REMOVE. PROVIDE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE SUPPORTS. BLOQUES DE MADERA DEBAJO DE CONGELADORES HORIZONTALES. QUITAR. PROPORCIONAR SOPORTES ABSORBENTES Y FACILES DE LIMPIAR LISAS, NO
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SOAP DISPENSER LAYING ON HAND SINK IN MEAT AREA. MOUNT DISPENSER TO THE WALL SO IT CAN BE USED. CORRECTED2. REMOVE PARTICLE BOARD SHELF FRAYING IN COOKING AREA AND PROVIDE STAINLESS STEEL/ METAL SHELVING OR HEAVY PLASTIC EASILY CLEANABLE SHELVING. REMOVER PARTICULAS ESTANERIAS TABLERO Y AREA DE COCINA Y PROPORCIONAR ACERO INOXODABLE O ESTANTERIAS DE METAL O DE PLASTICO GRUESO ESTANTERIAS DE FACIL LIMPIEZA3. CHEST FREEZER LOADED WITH TRASH/ EMPTY BOXES ON TOP AND LID IS BREAKING AND BENT. REPAIR - DO NOT USE DUCT TAPE TO REPAIR - OR REPLACE CHEST FREEZER. ARCON CONGELADOR TAPA ESTA ROMPIENDO Y SE INCLINO. REPARAR O REEMPLAZAR LA UNIDAD.4. PLASTIC WRAP SECURING PLUGS INTO OUTLET BEHIND CHEST FREEZER. DISCONTINUE. REPAIR IF NEEDED.ASEGURAMIENTO ENVOLTURA DE PLASTICO SE CONECTA EN EL TOMACORRIENTE DETRAS CONGELADOR HORIZONTAL. DESCONTINUAR. REPARAR SI ES NECESARIO.5. LIGHT GUARD HANGING IN MEAT CUTTING AREA. SECURE. CORRECTED
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SOAP DISPENSER LAYING ON HAND SINK IN MEAT AREA. MOUNT DISPENSER TO THE WALL SO IT CAN BE USED. CORRECTED2. REMOVE PARTICLE BOARD SHELF FRAYING IN COOKING AREA AND PROVIDE STAINLESS STEEL/ METAL SHELVING OR HEAVY PLASTIC EASILY CLEANABLE SHELVING. REMOVER PARTICULAS ESTANERIAS TABLERO Y AREA DE COCINA Y PROPORCIONAR ACERO INOXODABLE O ESTANTERIAS DE METAL O DE PLASTICO GRUESO ESTANTERIAS DE FACIL LIMPIEZA3. CHEST FREEZER LOADED WITH TRASH/ EMPTY BOXES ON TOP AND LID IS BREAKING AND BENT. REPAIR - DO NOT USE DUCT TAPE TO REPAIR - OR REPLACE CHEST FREEZER. ARCON CONGELADOR TAPA ESTA ROMPIENDO Y SE INCLINO. REPARAR O REEMPLAZAR LA UNIDAD.4. PLASTIC WRAP SECURING PLUGS INTO OUTLET BEHIND CHEST FREEZER. DISCONTINUE. REPAIR IF NEEDED.ASEGURAMIENTO ENVOLTURA DE PLASTICO SE CONECTA EN EL TOMACORRIENTE DETRAS CONGELADOR HORIZONTAL. DESCONTINUAR. REPARAR SI ES NECESARIO.5. LIGHT GUARD HANGING IN MEAT CUTTING AREA. SECURE. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAGS OF ONIONS STORED ON THE FLOOR BY CHEST FREEZERS IN BACK. STORE ALL FOOD 6 INCHES OFF THE FLOOR. 2. PRODUCE AND MEATS STORED ON FLOOR IN WALK IN COOLER. STORE 6 INCHES OFF THE FLOOR. NOTE: TOLD PRODUCT WAS RECENTLY DELIVERED.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FAN IN MEAT AREA IS SOILED. CLEAN.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE USABLE SOAP FOR MEAT AREA HAND SINK.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS IN MEAT CUTTING AREA AT HAND SINK. PROVIDE. NOTE: PROVIDED DURING INSPECTION2. NO PAPER TOWELS IN COOKING AREA. PROVIDE PAPER TOWELS FOR HAND SINK. NOTE: PROVIDED DURING INSPECTION.
 07/10/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. MEAT DISPLAY COOLER IS ICING UP ON TOP AND DRIPPING ONTO FOODS. MEAT IN COOLER AT 45.6 DEG F. REPAIR TO HOLD FOODS AT 41 DEG F AND NOT TO DRIP ONTO FOODS. 2, HANGING MEATS IN EXHAUST HOOD. DISCONTINUE. REMOVE AND THROW AWAY WOOD USED FOR THIS PURPOSE.3. HANGING MEAT TO DRY OVER MEAT DISPLAY COOLER IN MEAT CUTTING AREA. DISCONTINUE. MUST HANG ALL MEATS IN WALK IN COOLER ON FOOD GRADE METAL BARS TO BE ALLOWED TO DRY OR CURE MEATS.
  • Toxic restrictions
    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: HOUSE HOLD BLACK FLAG FOR FLYING BUGS IN FACILITY. REMOVE AND HAVE PROFESSIONAL PEST CONTROL IN FOR EXTERMINATE AND TO PROVIDE PROPER PESTICIDES TO FACILITY.
  • 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. GNATS IN PREP AREAS. EXTERMINATE.2. FLY'S IN PREP AREAS. EXTERMINATE.
  • 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 HAND WASHING FOR ANY REASON. ALWAYS WASH HANDS BETWEEN JOBS, BEFORE HANDLING RAW FOODS, BEFORE PUTTING ON GLOVES AND WHEN RETURNING TO FOOD PREP AREAS AFTER LEAVING FOR ANY REASON.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: HOME MADE LARD ON SHELF IN COOKING AREA. DISPOSE OF PRODUCT.
  • 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: 1. RAW BACON OVER HOT DOGS IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW COOKED FOODS.2. RAW CHORIZO OVER MASA AND MILK IN SALES FLOOR COOLER. DISCONTINUE. STORE RAW MEATS BELOW READY TO EAT AND LOWER TEMPERATURE COOK FOODS.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT PREPARE VEGEATBLES OR MEATS IN THREE BAY SINK WHILE CLEAN AND DIRTY DISHES OR IN AND ON THE SINKS.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SLICER IN MEAT AREA IS SOILED. BREAK DOWN AND CLEAN AND SANITIZE WHEN DONE USING OR EVERY 4 HOURS WHILE IN CONTINUOUS USE. 2. CLEAN AND ORGANIZE BOTTOM PREP TABLE SHELF IN MEAT CUTTING AREA. 3. CLEAN AND ORGANIZE SHELF IN COOKING AREA. 4. CLEAN AND ORGANIZE THREE BAY SINK IN BOTH MEAT AREA AND COOKING AREA.
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: DEAD MOTHS AND OTHER BUGS IN SANITIZER BUCKETS. DISCONTINUE. CHANGE FREQUENTLY ENOUGH TO KEEP CLEAN AND MAINTAIN SANITIZING STRENGTH.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GARDEN HOSE SPRAYER ATTACHED TO SPRAYER HOSE IN MEAT AREA. REMOVE. PROVIDE PROPER FAUCET AND SPRAYER ARM SET UP MOUNTED TO SINK AND WALL FOR THREE BAY SINK. 2. FROZEN TAMALES STORED IN TRASH BAGS IN FREEZERS. DISCONTINUE. STORE IN FOOD GRADE BAGS, WRAP OR CONTAINERS.
  • Plan approval
    Establishment did not submit plans and specifications prior to construction or remodel.
    Correction: Submit plans and specifications as required.
    Comments: FACILITY ADDDED SCOOP ICE CREAM UNIT BY FRONT CASH REGISTER. REMOVE. MUST ADD DIPPER WELL AND HAND SINK TO AREA. THEN CALL HEALTH DEPARTMENT FOR APPROVAL BEFORE OPERATING ICE CREAM SCOOP UNIT.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AND ORGANIZE BASEMENT. REMOVE ALL UNUSED EQUIPMENT.
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. GAS CAN NEXT TO TAMALES WRAPS IN BACK ROOM. DISCONTINUE. DO NOT STORE GAS CAN NEXT TO FOOD.2. AIR DEODARIZERS STORED IN BIN WITH FOOD IN BACK ROOM. DISCONTINUE. STORE CHEMICALS AWAY FROM FOOD.
  • Bug zapper
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: BUG ZAPPER HANGING BY MEAT SAW. REMOVE FROM FACILITY.
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS OVER CHEST FREEZERS AND FOOD PREP AREAS. STORE IN APPROVED AREA. DO NOT PLACE OVER FOOD, SINGLE SERVICE ITEMS, OR EQUIPMENT.
  • Waste handling units/capacity
    Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
    Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
    Comments: PROVIDE GREASE DUMPSTER FOR FACILITY. FACILITY IS FRYING FOODS AND COLLECTING GREASE IN LARGE POTS IN COOKING AREA.
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN. KEEP CLOSED.
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH AROUND DUMPSTER. CLEAN DUMPSTER AREA.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. HOLE IN BATHROOM FLOOR. REPAIR FLOOR IN BATHROOM TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE.2. REPAIR FLOOR IN MEAT CUTTING AREA TO BE SMOOTH NON ABSORBENT AND EASILY CLEANABLE. 3. CEILING LEAKING IN WALK IN COOLER. REPAIR. 4. CEILING LEAKS IN THE MEAT CUTTING AREA. REPAIR.5. CEILING LEAKS THROUGH OUT SALES FLOOR. REPAIR.
  • 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: CLEAN FLOORS: BELOW AND AROUND SHELVES IN SALES AREA IN MEAT CUTTING AREA IN COOKING AREA IN BASEMENT IN BATHROOM IN WALK IN COOLERMAKE SURE TO CLEAN BELOW AND AROUND ANY EQUIPMENT IN ABOVE AREAS AS NEEDED.
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: WOOD BLOCKS BELOW CHEST FREEZERS. REMOVE. PROVIDE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE SUPPORTS.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SOAP DISPENSER LAYING ON HAND SINK IN MEAT AREA. MOUNT DISPENSER TO THE WALL SO IT CAN BE USED. 2. REMOVE PARTICLE BOARD SHELF FRAYING IN COOKING AREA AND PROVIDE STAINLESS STEEL/ METAL SHELVING OR HEAVY PLASTIC EASILY CLEANABLE SHELVING. 3. CHEST FREEZER LOADED WITH TRASH/ EMPTY BOXES ON TOP AND LID IS BREAKING AND BENT. REPAIR - DO NOT USE DUCT TAPE TO REPAIR - OR REPLACE CHEST FREEZER. 4. PLASTIC WRAP SECURING PLUGS INTO OUTLET BEHIND CHEST FREEZER. DISCONTINUE. REPAIR IF NEEDED.5. LIGHT GUARD HANGING IN MEAT CUTTING AREA. SECURE.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BAGS OF ONIONS STORED ON THE FLOOR BY CHEST FREEZERS IN BACK. STORE ALL FOOD 6 INCHES OFF THE FLOOR. 2. PRODUCE AND MEATS STORED ON FLOOR IN WALK IN COOLER. STORE 6 INCHES OFF THE FLOOR. NOTE: TOLD PRODUCT WAS RECENTLY DELIVERED.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FAN IN MEAT AREA IS SOILED. CLEAN.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE USABLE SOAP FOR MEAT AREA HAND SINK.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. NO PAPER TOWELS IN MEAT CUTTING AREA AT HAND SINK. PROVIDE. NOTE: PROVIDED DURING INSPECTION2. NO PAPER TOWELS IN COOKING AREA. PROVIDE PAPER TOWELS FOR HAND SINK. NOTE: PROVIDED DURING INSPECTION.
 07/01/2014Routine
  • Dumpster enclosure condition (corrected)
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • 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
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Location: Dumpster area
 03/06/2014Non-Illness Complaint Recheck
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    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
  • Dumpster / pick up frequency
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Location: Dumpster area
 02/26/2014Non-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: POT OF TAMALES SITTING OUT AT ROOM TEMPERATURE FOR SALE AT FRONT CASHIER LOCATION--DISCONTINUE THIS BEHAVIOR. COOKED TAMALES MUST BE STORED AT 135 F OR ABOVE OR COOLED PROPERLY AFTER COOKED AND STORED UNDER REFRIGERATION TEMPERATURES OF 41 F OR BELOW.
    Location: Sales floor
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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).
    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).
    Location: Meat room
  • 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).
    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).
    Location: Kitchen (back)
  • 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).
    Location: Back room
  • 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).
    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: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Meat counter
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Prep 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: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS IN WALK-IN-COOLER. STORE ALL RAW FOODS ON BOTTOM SHELF BELOW READY-TO-EAT FOODS.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:CONTINUE TO WORK ON:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
  • 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.
    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.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Meat counter
    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: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat counter
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat room
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Prep area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Meat counter
  • 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: IN PROGRESS:DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat counter
  • 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: IN PROGRESS:DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat room
  • 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: IN PROGRESS:DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (front)
  • 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: IN PROGRESS:DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (back)
  • 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: IN PROGRESS:DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE STORE DOOR NEEDS TO BE REPAIRED OR REPLACED WITH NEW DOOR. ALL PARAMETERS AROUND DOOR MUST BE SEALED PROPERLY WITH NO OPENINGS/GAPS.
    Location: Sales floor
  • Dumpster enclosure condition (corrected)
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • 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 (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: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat counter
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Kitchen (back)
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    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.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Sales floor
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Back room
    Equipment: Prep table
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED/DAMAGED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Walk-in cooler
  • 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: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Meat room
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Kitchen (back)
 12/04/2013Recheck
  • 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: POT OF TAMALES SITTING OUT AT ROOM TEMPERATURE FOR SALE AT FRONT CASHIER LOCATION--DISCONTINUE THIS BEHAVIOR. COOKED TAMALES MUST BE STORED AT 135 F OR ABOVE OR COOLED PROPERLY AFTER COOKED AND STORED UNDER REFRIGERATION TEMPERATURES OF 41 F OR BELOW.
    Location: Sales floor
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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).
    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).
    Location: Meat room
  • 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).
    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).
    Location: Kitchen (back)
  • 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).
    Location: Back room
  • 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).
    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: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Meat counter
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Prep 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: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS IN WALK-IN-COOLER. STORE ALL RAW FOODS ON BOTTOM SHELF BELOW READY-TO-EAT FOODS.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
  • 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.
    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.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Meat counter
    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: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat counter
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat room
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Prep area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat room
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (front)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (back)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE STORE DOOR NEEDS TO BE REPAIRED OR REPLACED WITH NEW DOOR. ALL PARAMETERS AROUND DOOR MUST BE SEALED PROPERLY WITH NO OPENINGS/GAPS.
    Location: Sales floor
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    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 (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat counter
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Kitchen (back)
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    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.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Sales floor
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Back room
    Equipment: Prep table
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED/DAMAGED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-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: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Walk-in cooler
  • 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: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Meat room
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Kitchen (back)
 11/26/2013Recheck
  • 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: POT OF TAMALES SITTING OUT AT ROOM TEMPERATURE FOR SALE AT FRONT CASHIER LOCATION--DISCONTINUE THIS BEHAVIOR. COOKED TAMALES MUST BE STORED AT 135 F OR ABOVE OR COOLED PROPERLY AFTER COOKED AND STORED UNDER REFRIGERATION TEMPERATURES OF 41 F OR BELOW.
    Location: Sales floor
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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).
    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).
    Location: Meat room
  • 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).
    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).
    Location: Kitchen (back)
  • 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).
    Location: Back room
  • 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).
    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: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Meat counter
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Prep 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: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS IN WALK-IN-COOLER. STORE ALL RAW FOODS ON BOTTOM SHELF BELOW READY-TO-EAT FOODS.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
  • 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.
    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.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Meat counter
    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: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat counter
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat room
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Prep area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat room
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (front)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (back)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE STORE DOOR NEEDS TO BE REPAIRED OR REPLACED WITH NEW DOOR. ALL PARAMETERS AROUND DOOR MUST BE SEALED PROPERLY WITH NO OPENINGS/GAPS.
    Location: Sales floor
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    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: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat counter
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Kitchen (back)
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    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.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Sales floor
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE--CORRECTED.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Back room
    Equipment: Prep table
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED/DAMAGED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-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: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Walk-in cooler
  • 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: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Meat room
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Kitchen (back)
 11/15/2013Recheck
  • 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: POT OF TAMALES SITTING OUT AT ROOM TEMPERATURE FOR SALE AT FRONT CASHIER LOCATION--DISCONTINUE THIS BEHAVIOR. COOKED TAMALES MUST BE STORED AT 135 F OR ABOVE OR COOLED PROPERLY AFTER COOKED AND STORED UNDER REFRIGERATION TEMPERATURES OF 41 F OR BELOW.
    Location: Sales floor
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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).
    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).
    Location: Meat room
  • 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).
    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).
    Location: Kitchen (back)
  • 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).
    Location: Back room
  • 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).
    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: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Meat counter
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Prep 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: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS IN WALK-IN-COOLER. STORE ALL RAW FOODS ON BOTTOM SHELF BELOW READY-TO-EAT FOODS.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
  • 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.
    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.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Meat counter
    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: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat counter
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat room
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Prep area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat room
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (front)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (back)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE STORE DOOR NEEDS TO BE REPAIRED OR REPLACED WITH NEW DOOR. ALL PARAMETERS AROUND DOOR MUST BE SEALED PROPERLY WITH NO OPENINGS/GAPS.
    Location: Sales floor
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    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: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat counter
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED. ALSO REMOVE ALUMINUM FOIL OFF BACK KITCHEN PREP TABLE SHELVING. ALL SHELF LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Kitchen (back)
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Meat counter
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    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.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Sales floor
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Back room
    Equipment: Prep table
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED/DAMAGED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Walk-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: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.2) KEEP BAG OF ONIONS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Back room
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Walk-in cooler
  • 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: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Meat room
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Kitchen (back)
 11/06/2013Recheck
  • 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: POT OF TAMALES SITTING OUT AT ROOM TEMPERATURE FOR SALE AT FRONT CASHIER LOCATION--DISCONTINUE THIS BEHAVIOR. COOKED TAMALES MUST BE STORED AT 135 F OR ABOVE OR COOLED PROPERLY AFTER COOKED AND STORED UNDER REFRIGERATION TEMPERATURES OF 41 F OR BELOW.
    Location: Sales floor
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW--FOOD DISCARDED.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW--CORRECTED.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW--CORRECTED.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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).
    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).
    Location: Meat room
  • 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).
    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).
    Location: Kitchen (back)
  • 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).
    Location: Back room
  • 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).
    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: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Meat counter
    Equipment: Prep table
  • 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: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Prep 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: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS IN WALK-IN-COOLER. STORE ALL RAW FOODS ON BOTTOM SHELF BELOW READY-TO-EAT FOODS.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
  • 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.
    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.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Meat counter
    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: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK--CORRECTED.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat counter
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat room
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Prep area
  • 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: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat room
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (front)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (back)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE STORE DOOR NEEDS TO BE REPAIRED OR REPLACED WITH NEW DOOR. ALL PARAMETERS AROUND DOOR MUST BE SEALED PROPERLY WITH NO OPENINGS/GAPS.
    Location: Sales floor
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    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: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat counter
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE--CORRECTED.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Kitchen (back)
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Meat counter
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    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.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Basement
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Chest freezer
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER--CORRECTED.3) BACK ROOM WALK-IN-COOLER INTERIOR--CORRECED.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Back room
    Equipment: Prep table
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED/DAMAGED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS--CORRECTED.
    Location: Walk-in cooler
  • 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: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Meat room
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Kitchen (back)
 10/25/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: POT OF TAMALES SITTING OUT AT ROOM TEMPERATURE FOR SALE AT FRONT CASHIER LOCATION--DISCONTINUE THIS BEHAVIOR. COOKED TAMALES MUST BE STORED AT 135 F OR ABOVE OR COOLED PROPERLY AFTER COOKED AND STORED UNDER REFRIGERATION TEMPERATURES OF 41 F OR BELOW.
    Location: Sales floor
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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) FRONT SALES FLOOR LOCATION DESSERT COOLER AT 58 F. DISCARD ALL FOOD AT INTERIOR OF COOLER. DO NOT USE UNTIL COOLER IS REPAIRED AND MAINTAINED AT 41 F OR BELOW.2) ENSURE THAT SALES FLOOR REACH-IN-PRODUCE COOLER IS MAINTAINED AT 41 F OR BELOW.3) REFRIGERATED MEAT CASES AT MEAT COUNTER AT 45 F; ENSURE ALL MEAT CASE REACH-IN-COOLERS ARE MAINTAINED AT 41 F OR BELOW.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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).
    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).
    Location: Meat room
  • 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).
    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).
    Location: Kitchen (back)
  • 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).
    Location: Back room
  • 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).
    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: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Meat counter
    Equipment: Prep table
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL OPEN DRINKS STORED AT MEAT COUNTER PREP AREA TABLE--DISCONTINE THIS BEHAVIOR.
    Location: Prep area
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat room
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Back room
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES OF SALES FLOOR DAIRY STORAGE COOLER.2) SOILED INTERIOR SURFACE OF SALES FLOOR REACH-IN-PRODUCE COOLER.3) SOILED MEAT COUNTER/MEAT PREP ROOM EQUIPMENT (EX. SLICER, GRINDER, CUTTER, ETC.)4) SOILED BACK ROOM REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING WALK-IN-COOLER. DEFROST FREEZERS WHERE NEEDED.5) SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATED MEAT CASES.6) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Meat counter
    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: 1) REPAIR ALL LEAKS AT BOTTOM PIPING OF MEAT COUNTER PREP LOCATION 3-BAY SINK.2) REPAIR BACK KITCHEN 3-BAY SINK. ENSURE THAT IT IS FUNCTIONING WITH BOTH HOT AND COLD RUNNING WATER AND LEAK-FREE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat counter
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Meat room
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: ALL MEAT PREP AREA EQUIPMENT AND PREP/CUTTING SURFACES.
    Location: Prep area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE AT MEAT COUNTER PREP LOCATION; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat counter
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Meat room
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (front)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Kitchen (back)
  • 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: DISCARD ALL CURRENT CUTTING BOARDS AT ESTABLISHEMNT AND REPLACE WITH NEW CUTTING BOARDS.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE STORE DOOR NEEDS TO BE REPAIRED OR REPLACED WITH NEW DOOR. ALL PARAMETERS AROUND DOOR MUST BE SEALED PROPERLY WITH NO OPENINGS/GAPS.
    Location: Sales floor
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open
    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: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat counter
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE CARDBOARD LINING OUT OF INTERIOR OF DAIRY COOLER AT SALES FLOOR; STORE PRODUCTS ON CLEAN PROVIDE INTERIOR SHELVING OR ANY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.2) REMOVE FLAT CARDBOARDS AT BACK MEAT COUNTER, MEAT PREP ROOM, BACK KITCHEN AND BACK STORAGE ROOM. USE RUBBER EASILY CLEANABLE MATS AS A SUBSTITUTE.3) REMOVE ALL NON-FUNCTIONING EQUIPMENT, ITEMS, JUNK, TRASH ETC. THAT YOU DO NOT WANT, NEED OR USE.
    Location: Kitchen (back)
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Meat counter
  • 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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    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 OR PROVIDE PROPER CEILING TILES AT ESTABLISHMENT CEILING WHERE DAMAGED OR MISSING.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    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.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: 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.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Sales floor
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ----------------- Coolers ----------------
  • 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 THERMOMETERS AT THE FOLLOWING UNITS:1) SALES FLOOR CHEST FREEZER LOCATED AT FRONT DOOR ENTRANCE.2) SALES FLOOR PRODUCE REACH-IN-COOLER.3) BACK ROOM WALK-IN-COOLER INTERIOR.4) BACK ROOM/BACK KITCHEN COOLERS AND FREEZERS WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Back room
    Equipment: Prep table
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE ALL WOOD FROM BACK ROOM AND BACK KITCHEN PREP TABLES AND AWAY FROM INTERIOR OF BACK KITCHEN HOOD SYSTEMS.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED/DAMAGED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Meat room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED GALLON CITRUS PUNCH STORAGE SHELVING AT SALES FLOOR.2) CLEAN, SANITIZE AND ORGANIZE MEAT COUNTER, MEAT PREP ROOM, BACK ROOM, BACK KITCHEN, DRY STORAGE ROOM LOCATION, WALK-IN-MEAT COOLER AND BASMENT LOCATIONS.
    Location: Walk-in cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    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: PROVIDE LIGHT GUARDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Meat room
  • 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 QUAT AND/OR CHLORINE FOR ESTABLISHMENT. MAINTAIN TEST STRIPS AT ALL TIMES.
    Location: Kitchen (back)
 10/16/2013Routine
  • 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: SEVERAL FILES LOCATED IN STORE AND IN BACK KITCHEN LOCATION.
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE ALL RAID PEST/INSECT SPRAYS FROM ESTABLISHMENT.USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Kitchen (front)
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Kitchen (back)
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Main bar
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Back room
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Dry storage
  • 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.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FRONT MEAT COUNTER LOCATION LEAKS AT BOTTOM OF 3-BAY SINK PIPING.
    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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (back)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (front)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Meat counter
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS--CORRECTED.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS--CORRECTED.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS--CORRECTED.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Basement
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    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: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    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: IN PROGRESS:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Back room
  • 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.
    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: Kitchen (front)
  • 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 (back)
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Kitchen (front)
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Kitchen (back)
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Meat counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Back room
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS:PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING; INCLUDING HOOD SYSTEMS.
    Location: Back room
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: DISCONTINUE USE OF FLY ZAP LIGHTS. YOU MAY USE FLY/INSECT TRAP LIGHTS THAT DO NOT ZAP.
  • 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: ALL DOORS MUST BE SEALED PROPERLY WITH NO OPENINGS OR GAPS IN ANY PART OF FRONT AND BACK DOORS. SEAL PROPERLY TO ELIMNATE FLIES AND PEST/INSECT ENTRY. PURCHASE NEW DOORS/EQUIPMENT WHERE NEEDED.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR CRACK OPEN. KEEP FRONT ENTRANCE DOOR CLOSED. REPAIR DOOR TO ENSURE IT CLOSES PROPERLY.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Sales floor
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (front)
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (back)
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Back room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Dry storage
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Restroom
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Mop sink
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: INSTALL MOP SINK.
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Kitchen (back)
    Equipment: 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Meat counter
    Equipment: Reach in cooler
 07/02/2013Pre-Licensing Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SEVERAL FILES LOCATED IN STORE AND IN BACK KITCHEN LOCATION.
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE ALL RAID PEST/INSECT SPRAYS FROM ESTABLISHMENT.USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Kitchen (front)
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Kitchen (back)
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Main bar
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Back room
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE ALL FLY STIPS.
    Location: Dry storage
  • 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.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS; INCLUDING CHEST FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR FRONT MEAT COUNTER LOCATION LEAKS AT BOTTOM OF 3-BAY SINK PIPING.
    Location: Meat counter
    Equipment: 3-bay
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (back)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (front)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Meat counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Basement
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • 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.
    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: Kitchen (front)
  • 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 (back)
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Kitchen (front)
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Kitchen (back)
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Meat counter
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Back room
  • 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: KEEP ALL SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. STYROFOAM TRAYS).
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • Bug zapper
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: DISCONTINUE USE OF FLY ZAP LIGHTS. YOU MAY USE FLY/INSECT TRAP LIGHTS THAT DO NOT ZAP.
  • 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: ALL DOORS MUST BE SEALED PROPERLY WITH NO OPENINGS OR GAPS IN ANY PART OF FRONT AND BACK DOORS. SEAL PROPERLY TO ELIMNATE FLIES AND PEST/INSECT ENTRY. PURCHASE NEW DOORS/EQUIPMENT WHERE NEEDED.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR CRACK OPEN. KEEP FRONT ENTRANCE DOOR CLOSED. REPAIR DOOR TO ENSURE IT CLOSES PROPERLY.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Sales floor
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Back room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Dry storage
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Restroom
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Mop sink
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: INSTALL MOP SINK.
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Kitchen (back)
    Equipment: 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.
    Location: Meat counter
    Equipment: Reach in cooler
 06/24/2013Pre-Licensing Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: SEVERAL FILES LOCATED IN STORE AND IN BACK KITCHEN LOCATION.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (back)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (front)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Meat counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Basement
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • 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.
    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: Kitchen (front)
  • 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 (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR CRACK OPEN. KEEP FRONT ENTRANCE DOOR CLOSED. REPAIR DOOR TO ENSURE IT CLOSES PROPERLY.
    Location: Sales floor
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Sales floor
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Back room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Dry storage
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Restroom
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Kitchen (back)
    Equipment: 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Meat counter
    Equipment: Reach in cooler
 06/17/2013Pre-Licensing Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (back)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (front)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Meat counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Basement
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • 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.
    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: Kitchen (front)
  • 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 (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • Dumpster lids open
    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
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Sales floor
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Back room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Dry storage
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Restroom
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Kitchen (back)
    Equipment: 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Meat counter
    Equipment: Reach in cooler
 05/28/2013Pre-Licensing Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Sales floor
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE ALL FREEZERS.-CLEAN AND SANITIZING ALL COOLER AND FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (back)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Kitchen (front)
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM AND USE TEST STRIPS.
    Location: Meat counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -PROVIDE AT LEAST 3- STOPPERS FOR BOTH FRONT AND BACK KITCHEN 3-BAY SINKS.-REPAIR DAMAGED CHEST FREEZER DOORS AND TORN DOOR GASKETS; RESURFACE OR REPLACE. CHEST FREEZER INTERIOR AND EXTERIOR DOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (CLEAN AND ORGANIZE) LOCATIONS ABOVE:-CLEAN AND ORGANIZE MOP SINK AND MOP SINK CHEMICAL STORAGE ROOM.-CLEAN AND ORGANIZE BASEMENT.-CLEAN AND ORGANIZE ENTIRE STORE.
    Location: Basement
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • 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.
    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: Kitchen (front)
  • 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 (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS AT THE ABOVE LOCATIONS WHERE MISSING.
    Location: Back room
  • Dumpster lids open
    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
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Sales floor
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Back room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE BACK KITCHEN FIRE SUPPRESSION SYSTEM AND ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Dry storage
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Location: Restroom
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
  • 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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    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: REPAIR AND REPLACE ALL DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT.PROVIDE NEW CEILING TILES WHERE MISSING AT CEILING.PROVIDE VENT COVERS WHERE MISSING AT SALES FLOOR CEILING.ALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR ANY DAMAGED WALLS AND CEILING SURFACES AT RESTROOM AND AT ENTIRE STORE WHERE NEEDED; SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Back room
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Kitchen (back)
    Equipment: 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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    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 THERMOMETERS AT THE FOLLOWING:-SALES FLOOR PRODUCE REACH-IN-COOLER.-BACK KITCHEN WALK-IN-COOLER AND FREEZERS.-SALES FLOOR ICE CREAM FREEZERS.-SALES FLOOR INTERIOR MEAT COOLER AT MEAT DISPLAY CASE WHERE MISSING.
    Location: Meat counter
    Equipment: Reach in cooler
 05/21/2013Pre-Licensing
  • Dumpster enclosure condition (corrected)
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: REPAIR.
    Location: Dumpster area
  • Dumpster lids open
    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.
    Location: Dumpster area
 04/03/2013Non-Illness Complaint Recheck
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Location: Dumpster area
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: REPAIR.
    Location: Dumpster area
  • Dumpster lids open
    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.
    Location: Dumpster area
 03/27/2013Non-Illness Complaint Recheck
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Location: Dumpster area
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: REPAIR.
    Location: Dumpster area
  • Dumpster lids open
    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.
    Location: Dumpster area
 03/19/2013Non-Illness Complaint

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1 User Review:

Ab

Added on Jul 24, 2015 1:54 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
The manager is absolutely rude. I've had to deal with him several times now. I would recommend going elsewhere. Plus, his store has had a ton of violations.
Would you recommend CARNICERIA MORELOS to others? No
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