CARNICERIA-RESTAURANT LAS PALMAS, 5518 GEORGETOWN RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CARNICERIA-RESTAURANT LAS PALMAS
Type: Grocery
Address: 5518 GEORGETOWN RD, Indianapolis, IN 46254
County: Marion
License #: 99839
Smoking: Smoke Free
Total inspections: 27
Last inspection: 06/03/2011
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Inspection findings

Inspection Date

Type
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPLACE THE ELECTRICAL WALL SWITCH IN EMPLOYEE RESTROOM.6/3/112 -- SWITCH WAS REPLACED. PLEASE INSTALL A COVER ON IT.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE A SMALL AREA OF THE BAND SAW BLADE AND BLADE GUIDE.
    Location: Meat room
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: KEEP THE HAND SINK CLEAR AND CLEAN AT ALL TIMES.
    Location: Meat room
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER WAS NOT SUFFICIENT ENOUGH AT THIS TIME. CHECK ELECTRIC WATER HEATER SO IT IS OPERATING PROPERLY.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: THE CERTIFIED FOOD HANDLER HERE NOW WORKS AT ANOTHER STORE. ANOTHER EMPLOYEE MUST NOW GET CERTIFIED FOR THIS STORE.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1) REPAIR OR REPLACE BULBS IN A CEILING LIGHT FIXTURE IN REAR AREA OF MEAT DEPT.2) REPLACE (OR REPAIR FIXTURE) TWO LIGHT BULBS IN THE EXHAUST.
  • 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: ON THE BACK DOOR AT SOUTH END OF STORE INSTALL A TRIM STRIP ALONG LOWER--EXTERIOR EDGE OF DOOR.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1) REPAIR AND RESURFACE LOWER WALL -- BASEBOARD AREA UNDER EMPLOYEE RESTROOM SINK.2) REPAIR/RESURFACE LOWER WALL BY MEAT DEPT. BACK DOOR.
    Location: Emp restroom
  • 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: INSTALL A THERMOMETER IN THE PREP. COOLER.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IN BAKERY WALK--IN COOLER CLEAN 2 SHELVES ON RIGHT SIDE OF COOLER AND REPLACE CARDBOARD WITH PLASTIC LINER ON LEFT SIDE.2) CLEAN THE BULK SUGAR CONTAINER. (AND LABEL).
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CLEAN THE CAKE DISPLAY CASE DOOR TRACKS.
 06/03/2011Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPLACE THE ELECTRICAL WALL SWITCH IN EMPLOYEE RESTROOM.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE A SMALL AREA OF THE BAND SAW BLADE AND BLADE GUIDE.
    Location: Meat room
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: KEEP THE HAND SINK CLEAR AND CLEAN AT ALL TIMES.
    Location: Meat room
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER WAS NOT SUFFICIENT ENOUGH AT THIS TIME. CHECK ELECTRIC WATER HEATER SO IT IS OPERATING PROPERLY.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: THE CERTIFIED FOOD HANDLER HERE NOW WORKS AT ANOTHER STORE. ANOTHER EMPLOYEE MUST NOW GET CERTIFIED FOR THIS STORE.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1) REPAIR OR REPLACE BULBS IN A CEILING LIGHT FIXTURE IN REAR AREA OF MEAT DEPT.2) REPLACE (OR REPAIR FIXTURE) TWO LIGHT BULBS IN THE EXHAUST.
  • 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: ON THE BACK DOOR AT SOUTH END OF STORE INSTALL A TRIM STRIP ALONG LOWER--EXTERIOR EDGE OF DOOR.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1) REPAIR AND RESURFACE LOWER WALL -- BASEBOARD AREA UNDER EMPLOYEE RESTROOM SINK.2) REPAIR/RESURFACE LOWER WALL BY MEAT DEPT. BACK DOOR.
    Location: Emp restroom
  • 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: INSTALL A THERMOMETER IN THE PREP. COOLER.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IN BAKERY WALK--IN COOLER CLEAN 2 SHELVES ON RIGHT SIDE OF COOLER AND REPLACE CARDBOARD WITH PLASTIC LINER ON LEFT SIDE.2) CLEAN THE BULK SUGAR CONTAINER. (AND LABEL).
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CLEAN THE CAKE DISPLAY CASE DOOR TRACKS.
 05/27/2011Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPLACE THE ELECTRICAL WALL SWITCH IN EMPLOYEE RESTROOM.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE A SMALL AREA OF THE BAND SAW BLADE AND BLADE GUIDE.
    Location: Meat room
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: KEEP THE HAND SINK CLEAR AND CLEAN AT ALL TIMES.
    Location: Meat room
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER WAS NOT SUFFICIENT ENOUGH AT THIS TIME. CHECK ELECTRIC WATER HEATER SO IT IS OPERATING PROPERLY.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: THE CERTIFIED FOOD HANDLER HERE NOW WORKS AT ANOTHER STORE. ANOTHER EMPLOYEE MUST NOW GET CERTIFIED FOR THIS STORE.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1) REPAIR OR REPLACE BULBS IN A CEILING LIGHT FIXTURE IN REAR AREA OF MEAT DEPT.2) REPLACE (OR REPAIR FIXTURE) TWO LIGHT BULBS IN THE EXHAUST.
  • 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: ON THE BACK DOOR AT SOUTH END OF STORE INSTALL A TRIM STRIP ALONG LOWER--EXTERIOR EDGE OF DOOR.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1) REPAIR AND RESURFACE LOWER WALL -- BASEBOARD AREA UNDER EMPLOYEE RESTROOM SINK.2) REPAIR/RESURFACE LOWER WALL BY MEAT DEPT. BACK DOOR.
    Location: Emp restroom
  • 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: INSTALL A THERMOMETER IN THE PREP. COOLER.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IN BAKERY WALK--IN COOLER CLEAN 2 SHELVES ON RIGHT SIDE OF COOLER AND REPLACE CARDBOARD WITH PLASTIC LINER ON LEFT SIDE.2) CLEAN THE BULK SUGAR CONTAINER. (AND LABEL).
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CLEAN THE CAKE DISPLAY CASE DOOR TRACKS.
 05/20/2011Routine
  • 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: ABOUT ONE DOZEN ROTISSERIE CHICKENS IN OVEN WERE AROUND 120 DEGREES ---- MUST BE HELD AT OR ABOVE 135 DEGREES.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: MOVE SOME CONTAINERS OF CHEMICALS (CLEANERS, LUBRICANTS, ETC.) FROM SHELVES ON WHICH CANS OF PEPPERS, TOMATOES, ETC. ARE STORED NEXT TO MOP SINK IN TORTILLA MAKING AREA.
    Location: -
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1) CLEAN AND SANITIZE INSIDE OF THE MICROWAVE.2) CLEAN ALSO DOWN--INSIDE THE 2--BAY SINK.
    Location: Bakery 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: KEEP THE HAND SINK CLEAR OF ANY OBJECTS ---- USE ONLY FOR HAND WASHING. (MAINLY IN THE MEAT DEPT).
    Location: Meat room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F runni ng water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: A LACK OF SOAP AND/OR PAPER TOWELS AT ALL THREE OF THE HAND SINKS IN MEAT, TORTILLA AND BAKERY AREAS SHOWS THAT HAND WASHING IS NOT BEING DONE PROPERLY. MAINTAIN SINKS AS NEEDED.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: MOVE EMPLOYEE JACKET FROM BAK ERY FOOD STORAGE SHELF AREA TO LOCATION SEPERATE FROM FOOD OR UTENSILS.
    Location: Bakery area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: HANG UP DAMP MOPS BETWEEN USE.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ONE CHEST FREEZER IN REAR MEAT DEPT. AREA HAS A DAMAGED LID --- IN POOR CONDITION. REPLACE FREEZER UNLESS A NEWER LID CAN BE INSTALLED.
    Location: Meat room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR THE LEAKY 3--BAY SINK RIGHT--HAND FAUCET.01/05/11 -- NEW HOT AND COLD FAUCETS ARE NOW IN AND IN THE PROCESS OF BEING INSTALLED AST THIS TIME.
 01/05/2011Recheck
  • 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: ABOUT ONE DOZEN ROTISSERIE CHICKENS IN OVEN WERE AROUND 120 DEGREES ---- MUST BE HELD AT OR ABOVE 135 DEGREES.
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: MOVE SOME CONTAINERS OF CHEMICALS (CLEANERS, LUBRICANTS, ETC.) FROM SHELVES ON WHICH CANS OF PEPPERS, TOMATOES, ETC. ARE STORED NEXT TO MOP SINK IN TORTILLA MAKING AREA.
    Location: -
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1) CLEAN AND SANITIZE INSIDE OF THE MICROWAVE.2) CLEAN ALSO DOWN--INSIDE THE 2--BAY SINK.
    Location: Bakery 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: KEEP THE HAND SINK CLEAR OF ANY OBJECTS ---- USE ONLY FOR HAND WASHING. (MAINLY IN THE MEAT DEPT).
    Location: Meat room
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F runni ng water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: A LACK OF SOAP AND/OR PAPER TOWELS AT ALL THREE OF THE HAND SINKS IN MEAT, TORTILLA AND BAKERY AREAS SHOWS THAT HAND WASHING IS NOT BEING DONE PROPERLY. MAINTAIN SINKS AS NEEDED.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: MOVE EMPLOYEE JACKET FROM BAK ERY FOOD STORAGE SHELF AREA TO LOCATION SEPERATE FROM FOOD OR UTENSILS.
    Location: Bakery area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: HANG UP DAMP MOPS BETWEEN USE.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ONE CHEST FREEZER IN REAR MEAT DEPT. AREA HAS A DAMAGED LID --- IN POOR CONDITION. REPLACE FREEZER UNLESS A NEWER LID CAN BE INSTALLED.
    Location: Meat room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR THE LEAKY 3--BAY SINK RIGHT--HAND FAUCET.
 12/28/2010Recheck
  • 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: ABOUT ONE DOZEN ROTISSERIE CHICKENS IN OVEN WERE AROUND 120 DEGREES ---- MUST BE HELD AT OR ABOVE 135 DEGREES.
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: MOVE SOME CONTAINERS OF CHEMICALS (CLEANERS, LUBRICANTS, ETC.) FROM SHELVES ON WHICH CANS OF PEPPERS, TOMATOES, ETC. ARE STORED NEXT TO MOP SINK IN TORTILLA MAKING AREA.
    Location: -
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1) CLEAN AND SANITIZE INSIDE OF THE MICROWAVE.2) CLEAN ALSO DOWN--INSIDE THE 2--BAY SINK.
    Location: Bakery 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: KEEP THE HAND SINK CLEAR OF ANY OBJECTS ---- USE ONLY FOR HAND WASHING. (MAINLY IN THE MEAT DEPT).
    Location: Meat room
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F runni ng water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: A LACK OF SOAP AND/OR PAPER TOWELS AT ALL THREE OF THE HAND SINKS IN MEAT, TORTILLA AND BAKERY AREAS SHOWS THAT HAND WASHING IS NOT BEING DONE PROPERLY. MAINTAIN SINKS AS NEEDED.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: MOVE EMPLOYEE JACKET FROM BAK ERY FOOD STORAGE SHELF AREA TO LOCATION SEPERATE FROM FOOD OR UTENSILS.
    Location: Bakery area
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: HANG UP DAMP MOPS BETWEEN USE.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ONE CHEST FREEZER IN REAR MEAT DEPT. AREA HAS A DAMAGED LID --- IN POOR CONDITION. REPLACE FREEZER UNLESS A NEWER LID CAN BE INSTALLED.
    Location: Meat room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR THE LEAKY 3--BAY SINK RIGHT--HAND FAUCET.
 12/21/2010Recheck
  • 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: ABOUT ONE DOZEN ROTISSERIE CHICKENS IN OVEN WERE AROUND 120 DEGREES ---- MUST BE HELD AT OR ABOVE 135 DEGREES.
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: MOVE SOME CONTAINERS OF CHEMICALS (CLEANERS, LUBRICANTS, ETC.) FROM SHELVES ON WHICH CANS OF PEPPERS, TOMATOES, ETC. ARE STORED NEXT TO MOP SINK IN TORTILLA MAKING AREA.
    Location: -
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1) CLEAN AND SANITIZE INSIDE OF THE MICROWAVE.2) CLEAN ALSO DOWN--INSIDE THE 2--BAY SINK.
    Location: Bakery 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: KEEP THE HAND SINK CLEAR OF ANY OBJECTS ---- USE ONLY FOR HAND WASHING. (MAINLY IN THE MEAT DEPT).
    Location: Meat room
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F runni ng water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: A LACK OF SOAP AND/OR PAPER TOWELS AT ALL THREE OF THE HAND SINKS IN MEAT, TORTILLA AND BAKERY AREAS SHOWS THAT HAND WASHING IS NOT BEING DONE PROPERLY. MAINTAIN SINKS AS NEEDED.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: MOVE EMPLOYEE JACKET FROM BAK ERY FOOD STORAGE SHELF AREA TO LOCATION SEPERATE FROM FOOD OR UTENSILS.
    Location: Bakery area
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: HANG UP DAMP MOPS BETWEEN USE.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ONE CHEST FREEZER IN REAR MEAT DEPT. AREA HAS A DAMAGED LID --- IN POOR CONDITION. REPLACE FREEZER UNLESS A NEWER LID CAN BE INSTALLED.
    Location: Meat room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR THE LEAKY 3--BAY SINK RIGHT--HAND FAUCET.
 12/14/2010Routine
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SPAY BOTTLE WITH SOME KIND OF LIQUID CLEANER (?) IN IT SHOULD BE LABELED --- NEAR TORTILLA OVEN.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF RAID PESTICIDE ARE RATED FOR HOUSEHOLD USE. USE COMMERCIAL TYPE FOR FOOD SERVICE FACILITIES.
  • 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: 2 ROACHES WERE SEEN UNDER THE RESTROOM HAND SINK. MANY FLIES ALSO WERE SEEN IN TAQUERIA AREA AND IN MEAT DEPT.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MAIN CUTTING BOARDS IN MEAT CUTTING AREA SHOULD BE CLEANED BETTER, THEN SANITIZED. BOARDS HAVE ALOT OF DEEPER CUTS IN THEM THAT MUST GET SCRUBBED OUT, ETC. (AS GERMS/BACTERIA STAY ON SUCH SURFACES, OTHERWISE).8/5/10 -- TWO MAIN CUTTING BOARDS WERE CLEANED ADEQUATELY -- USE UNTIL NEW ONES COME IN SOON.
    Location: Meat room
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 8/5/10 -- PLUMBER IS WORKING ON HAND SINK IN MEAT DEPT. --- IS OUT GETTING PARTS NOW. NO OPEN MEAT, CHICKEN,SEAFOOD, ETC. CUTTING IS TO BE DONE UNTIL HAND SINK IS REPAIRED.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ADD ONE LIGHT IN THE BACK AREA OF THE WALK--IN COOLER. (SHOULD BE BRIGHTER).
    Location: Walk-in cooler
  • 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 THE WALK--IN COOLER FLOOR IN CORNER -- WHERE BLOOD HAS DRIPPED.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: A BUCKET OF COOKING OIL WITH FOIL OVER TOP SHOULD NOT BE STORED DIRECTLY UNDER THE HAND SINK DRAIN PIPE AREA.
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: REFILL BAKERY AREA HAND SINK PAPER TOWELS.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) RESTORE HOT WATER TO 3--BAY SINK IN TORTILLA AREA.2) RESTORE COLD WATER TO MEAT DEPT. HAND SINK.8/4/10 -- THE HAND SINK HAS BEEN TAKEN OFF THE WALL AND CANNOT BE USED AT THIS TIME. THE MEAT DEPT. MUST CLOSE AND NOT OPEN AGAIN UNTIL THE HAND SINK IS IN PLACE WITH HOT AND COLD WATER.
 10/08/2010Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SPAY BOTTLE WITH SOME KIND OF LIQUID CLEANER (?) IN IT SHOULD BE LABELED --- NEAR TORTILLA OVEN.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF RAID PESTICIDE ARE RATED FOR HOUSEHOLD USE. USE COMMERCIAL TYPE FOR FOOD SERVICE FACILITIES.
  • 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: 2 ROACHES WERE SEEN UNDER THE RESTROOM HAND SINK. MANY FLIES ALSO WERE SEEN IN TAQUERIA AREA AND IN MEAT DEPT.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MAIN CUTTING BOARDS IN MEAT CUTTING AREA SHOULD BE CLEANED BETTER, THEN SANITIZED. BOARDS HAVE ALOT OF DEEPER CUTS IN THEM THAT MUST GET SCRUBBED OUT, ETC. (AS GERMS/BACTERIA STAY ON SUCH SURFACES, OTHERWISE).8/5/10 -- TWO MAIN CUTTING BOARDS WERE CLEANED ADEQUATELY -- USE UNTIL NEW ONES COME IN SOON.
    Location: Meat room
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 8/5/10 -- PLUMBER IS WORKING ON HAND SINK IN MEAT DEPT. --- IS OUT GETTING PARTS NOW. NO OPEN MEAT, CHICKEN,SEAFOOD, ETC. CUTTING IS TO BE DONE UNTIL HAND SINK IS REPAIRED.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ADD ONE LIGHT IN THE BACK AREA OF THE WALK--IN COOLER. (SHOULD BE BRIGHTER).
    Location: Walk-in cooler
  • 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 THE WALK--IN COOLER FLOOR IN CORNER -- WHERE BLOOD HAS DRIPPED.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: A BUCKET OF COOKING OIL WITH FOIL OVER TOP SHOULD NOT BE STORED DIRECTLY UNDER THE HAND SINK DRAIN PIPE AREA.
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: REFILL BAKERY AREA HAND SINK PAPER TOWELS.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) RESTORE HOT WATER TO 3--BAY SINK IN TORTILLA AREA.2) RESTORE COLD WATER TO MEAT DEPT. HAND SINK.8/4/10 -- THE HAND SINK HAS BEEN TAKEN OFF THE WALL AND CANNOT BE USED AT THIS TIME. THE MEAT DEPT. MUST CLOSE AND NOT OPEN AGAIN UNTIL THE HAND SINK IS IN PLACE WITH HOT AND COLD WATER.
 09/08/2010Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SPAY BOTTLE WITH SOME KIND OF LIQUID CLEANER (?) IN IT SHOULD BE LABELED --- NEAR TORTILLA OVEN.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF RAID PESTICIDE ARE RATED FOR HOUSEHOLD USE. USE COMMERCIAL TYPE FOR FOOD SERVICE FACILITIES.
  • 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: 2 ROACHES WERE SEEN UNDER THE RESTROOM HAND SINK. MANY FLIES ALSO WERE SEEN IN TAQUERIA AREA AND IN MEAT DEPT.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MAIN CUTTING BOARDS IN MEAT CUTTING AREA SHOULD BE CLEANED BETTER, THEN SANITIZED. BOARDS HAVE ALOT OF DEEPER CUTS IN THEM THAT MUST GET SCRUBBED OUT, ETC. (AS GERMS/BACTERIA STAY ON SUCH SURFACES, OTHERWISE).8/5/10 -- TWO MAIN CUTTING BOARDS WERE CLEANED ADEQUATELY -- USE UNTIL NEW ONES COME IN SOON.
    Location: Meat room
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 8/5/10 -- PLUMBER IS WORKING ON HAND SINK IN MEAT DEPT. --- IS OUT GETTING PARTS NOW. NO OPEN MEAT, CHICKEN,SEAFOOD, ETC. CUTTING IS TO BE DONE UNTIL HAND SINK IS REPAIRED.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ADD ONE LIGHT IN THE BACK AREA OF THE WALK--IN COOLER. (SHOULD BE BRIGHTER).
    Location: Walk-in cooler
  • 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 THE WALK--IN COOLER FLOOR IN CORNER -- WHERE BLOOD HAS DRIPPED.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: A BUCKET OF COOKING OIL WITH FOIL OVER TOP SHOULD NOT BE STORED DIRECTLY UNDER THE HAND SINK DRAIN PIPE AREA.
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: REFILL BAKERY AREA HAND SINK PAPER TOWELS.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) RESTORE HOT WATER TO 3--BAY SINK IN TORTILLA AREA.2) RESTORE COLD WATER TO MEAT DEPT. HAND SINK.8/4/10 -- THE HAND SINK HAS BEEN TAKEN OFF THE WALL AND CANNOT BE USED AT THIS TIME. THE MEAT DEPT. MUST CLOSE AND NOT OPEN AGAIN UNTIL THE HAND SINK IS IN PLACE WITH HOT AND COLD WATER.
 08/09/2010Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SPAY BOTTLE WITH SOME KIND OF LIQUID CLEANER (?) IN IT SHOULD BE LABELED --- NEAR TORTILLA OVEN.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF RAID PESTICIDE ARE RATED FOR HOUSEHOLD USE. USE COMMERCIAL TYPE FOR FOOD SERVICE FACILITIES.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 2 ROACHES WERE SEEN UNDER THE RESTROOM HAND SINK. MANY FLIES ALSO WERE SEEN IN TAQUERIA AREA AND IN MEAT DEPT.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MAIN CUTTING BOARDS IN MEAT CUTTING AREA SHOULD BE CLEANED BETTER, THEN SANITIZED. BOARDS HAVE ALOT OF DEEPER CUTS IN THEM THAT MUST GET SCRUBBED OUT, ETC. (AS GERMS/BACTERIA STAY ON SUCH SURFACES, OTHERWISE).8/5/10 -- TWO MAIN CUTTING BOARDS WERE CLEANED ADEQUATELY -- USE UNTIL NEW ONES COME IN SOON.
    Location: Meat room
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 8/5/10 -- PLUMBER IS WORKING ON HAND SINK IN MEAT DEPT. --- IS OUT GETTING PARTS NOW. NO OPEN MEAT, CHICKEN,SEAFOOD, ETC. CUTTING IS TO BE DONE UNTIL HAND SINK IS REPAIRED.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ADD ONE LIGHT IN THE BACK AREA OF THE WALK--IN COOLER. (SHOULD BE BRIGHTER).
    Location: Walk-in cooler
  • 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 THE WALK--IN COOLER FLOOR IN CORNER -- WHERE BLOOD HAS DRIPPED.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: A BUCKET OF COOKING OIL WITH FOIL OVER TOP SHOULD NOT BE STORED DIRECTLY UNDER THE HAND SINK DRAIN PIPE AREA.
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: REFILL BAKERY AREA HAND SINK PAPER TOWELS.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) RESTORE HOT WATER TO 3--BAY SINK IN TORTILLA AREA.2) RESTORE COLD WATER TO MEAT DEPT. HAND SINK.8/4/10 -- THE HAND SINK HAS BEEN TAKEN OFF THE WALL AND CANNOT BE USED AT THIS TIME. THE MEAT DEPT. MUST CLOSE AND NOT OPEN AGAIN UNTIL THE HAND SINK IS IN PLACE WITH HOT AND COLD WATER.
 08/05/2010Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SPAY BOTTLE WITH SOME KIND OF LIQUID CLEANER (?) IN IT SHOULD BE LABELED --- NEAR TORTILLA OVEN.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF RAID PESTICIDE ARE RATED FOR HOUSEHOLD USE. USE COMMERCIAL TYPE FOR FOOD SERVICE FACILITIES.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 2 ROACHES WERE SEEN UNDER THE RESTROOM HAND SINK. MANY FLIES ALSO WERE SEEN IN TAQUERIA AREA AND IN MEAT DEPT.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MAIN CUTTING BOARDS IN MEAT CUTTING AREA SHOULD BE CLEANED BETTER, THEN SANITIZED. BOARDS HAVE ALOT OF DEEPER CUTS IN THEM THAT MUST GET SCRUBBED OUT, ETC. (AS GERMS/BACTERIA STAY ON SUCH SURFACES, OTHERWISE).
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ADD ONE LIGHT IN THE BACK AREA OF THE WALK--IN COOLER. (SHOULD BE BRIGHTER).
    Location: Walk-in cooler
  • 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 THE WALK--IN COOLER FLOOR IN CORNER -- WHERE BLOOD HAS DRIPPED.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: A BUCKET OF COOKING OIL WITH FOIL OVER TOP SHOULD NOT BE STORED DIRECTLY UNDER THE HAND SINK DRAIN PIPE AREA.
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: REFILL BAKERY AREA HAND SINK PAPER TOWELS.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) RESTORE HOT WATER TO 3--BAY SINK IN TORTILLA AREA.2) RESTORE COLD WATER TO MEAT DEPT. HAND SINK.8/4/10 -- THE HAND SINK HAS BEEN TAKEN OFF THE WALL AND CANNOT BE USED AT THIS TIME. THE MEAT DEPT. MUST CLOSE AND NOT OPEN AGAIN UNTIL THE HAND SINK IS IN PLACE WITH HOT AND COLD WATER.
 08/04/2010Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: SPAY BOTTLE WITH SOME KIND OF LIQUID CLEANER (?) IN IT SHOULD BE LABELED --- NEAR TORTILLA OVEN.
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF RAID PESTICIDE ARE RATED FOR HOUSEHOLD USE. USE COMMERCIAL TYPE FOR FOOD SERVICE FACILITIES.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 2 ROACHES WERE SEEN UNDER THE RESTROOM HAND SINK. MANY FLIES ALSO WERE SEEN IN TAQUERIA AREA AND IN MEAT DEPT.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE MAIN CUTTING BOARDS IN MEAT CUTTING AREA SHOULD BE CLEANED BETTER, THEN SANITIZED. BOARDS HAVE ALOT OF DEEPER CUTS IN THEM THAT MUST GET SCRUBBED OUT, ETC. (AS GERMS/BACTERIA STAY ON SUCH SURFACES, OTHERWISE).
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ADD ONE LIGHT IN THE BACK AREA OF THE WALK--IN COOLER. (SHOULD BE BRIGHTER).
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN THE WALK--IN COOLER FLOOR IN CORNER -- WHERE BLOOD HAS DRIPPED.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: A BUCKET OF COOKING OIL WITH FOIL OVER TOP SHOULD NOT BE STORED DIRECTLY UNDER THE HAND SINK DRAIN PIPE AREA.
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: REFILL BAKERY AREA HAND SINK PAPER TOWELS.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) RESTORE HOT WATER TO 3--BAY SINK IN TORTILLA AREA.2) RESTORE COLD WATER TO MEAT DEPT. HAND SINK.
 07/28/2010Routine
  • Premises not clean (corrected)
    Premise(s) not maintained in clean and sanitary condition – trash and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: CLEAN TRASH FROM AREA BEHIND BUILDING.
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELECTRICAL WIRES FOR THE DOUGH PRESS MACHINE, MIXER, ETC. WERE RUN IN AN UNSAFE MANNER. AT LEAST ONE ADDITIONAL ELECTRICAL OUTLET SHOULD BE ADDED IN THAT PARTICULAR AREA.3/3/10 -- WORK IS ON ORDER AND SCHEDULED TO BE DONE WITHIN A FEW DAYS.
  • 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: ROTISSERIE CHICKENS ON DISPLAY MUST BE KEPT AT 135 DEGREES OR MORE.
    Location: Kitchen (front)
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.USE A PROBE ( SOMETIMES CALLED A POCKET THERMOMETER ) FOR CHECKING HOT HOLDING TEMPERATURES IN FOR STEAM TABLE FOODS. ( 135 DEGREES MINIMUM ).
  • 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: Outdoor storage
  • 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: KEEP A THERMOMETER IN THE BAKERY DISPLAY COOLER, AS ELL AS IN THE CHEESE AND MILK COOLERS.
  • Food on floor (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.
    Comments: ONE OPEN BAG OF FLOUR IN BAKERY AND BAGS OF ONIONS IN BACK STORAGE ROOM MUST BE 6 INCHES OR MORE OFF THE FLOOR.
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.A FEW PACKAGES OF BREAD PRODUCTS THAT ARE CUSTOMER SELF--SERVE ITEMS SHOULD BE LABELED PROPERLY WITH STORE NAME AND ADDRESS, NAME OF PRODUCT, BASIC INGREDIENTS AND WEIGHT.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: ONE LIGHT BULB IN MAIN PRODUCE CASE AND 3 BULBS IN THE RIGHT--HAND PRODUCE CASE SHOULD HAVE GUARDS/CLEAR TUBES OVER THEM.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR A LEAK UNDER THE HAND SINK IN EMPLOYEE RESTROOM.
    Location: Emp restroom
 03/08/2010Recheck
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – trash and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: CLEAN TRASH FROM AREA BEHIND BUILDING.
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELECTRICAL WIRES FOR THE DOUGH PRESS MACHINE, MIXER, ETC. WERE RUN IN AN UNSAFE MANNER. AT LEAST ONE ADDITIONAL ELECTRICAL OUTLET SHOULD BE ADDED IN THAT PARTICULAR AREA.3/3/10 -- WORK IS ON ORDER AND SCHEDULED TO BE DONE WITHIN A FEW DAYS.
  • 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: ROTISSERIE CHICKENS ON DISPLAY MUST BE KEPT AT 135 DEGREES OR MORE.
    Location: Kitchen (front)
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.USE A PROBE ( SOMETIMES CALLED A POCKET THERMOMETER ) FOR CHECKING HOT HOLDING TEMPERATURES IN FOR STEAM TABLE FOODS. ( 135 DEGREES MINIMUM ).
  • 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: Outdoor storage
  • 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: KEEP A THERMOMETER IN THE BAKERY DISPLAY COOLER, AS ELL AS IN THE CHEESE AND MILK COOLERS.
  • Food on floor (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.
    Comments: ONE OPEN BAG OF FLOUR IN BAKERY AND BAGS OF ONIONS IN BACK STORAGE ROOM MUST BE 6 INCHES OR MORE OFF THE FLOOR.
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.A FEW PACKAGES OF BREAD PRODUCTS THAT ARE CUSTOMER SELF--SERVE ITEMS SHOULD BE LABELED PROPERLY WITH STORE NAME AND ADDRESS, NAME OF PRODUCT, BASIC INGREDIENTS AND WEIGHT.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: ONE LIGHT BULB IN MAIN PRODUCE CASE AND 3 BULBS IN THE RIGHT--HAND PRODUCE CASE SHOULD HAVE GUARDS/CLEAR TUBES OVER THEM.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR A LEAK UNDER THE HAND SINK IN EMPLOYEE RESTROOM.
    Location: Emp restroom
 03/03/2010Recheck
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – trash and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: CLEAN TRASH FROM AREA BEHIND BUILDING.
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: ELECTRICAL WIRES FOR THE DOUGH PRESS MACHINE, MIXER, ETC. WERE RUN IN AN UNSAFE MANNER. AT LEAST ONE ADDITIONAL ELECTRICAL OUTLET SHOULD BE ADDED IN THAT PARTICULAR AREA.
  • 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: ROTISSERIE CHICKENS ON DISPLAY MUST BE KEPT AT 135 DEGREES OR MORE.
    Location: Kitchen (front)
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.USE A PROBE ( SOMETIMES CALLED A POCKET THERMOMETER ) FOR CHECKING HOT HOLDING TEMPERATURES IN FOR STEAM TABLE FOODS. ( 135 DEGREES MINIMUM ).
  • 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: Outdoor 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: KEEP A THERMOMETER IN THE BAKERY DISPLAY COOLER, AS ELL AS IN THE CHEESE AND MILK COOLERS.
  • Food on floor
    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.
    Comments: ONE OPEN BAG OF FLOUR IN BAKERY AND BAGS OF ONIONS IN BACK STORAGE ROOM MUST BE 6 INCHES OR MORE OFF THE FLOOR.
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.A FEW PACKAGES OF BREAD PRODUCTS THAT ARE CUSTOMER SELF--SERVE ITEMS SHOULD BE LABELED PROPERLY WITH STORE NAME AND ADDRESS, NAME OF PRODUCT, BASIC INGREDIENTS AND WEIGHT.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: ONE LIGHT BULB IN MAIN PRODUCE CASE AND 3 BULBS IN THE RIGHT--HAND PRODUCE CASE SHOULD HAVE GUARDS/CLEAR TUBES OVER THEM.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR A LEAK UNDER THE HAND SINK IN EMPLOYEE RESTROOM.
    Location: Emp restroom
 02/23/2010Routine
  • 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: Do not store potentially hazardous food in cooler until criteria can be maintained.
    Location: Bakery area
    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).
    Comments: Spray bottle on prep table. Remove.
    Location: Meat counter
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee wiping hands on apron instead of washing hands. Discussed hand washing with employee.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Grocery and trash bags used as food storage bags. Discontinue.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Food in bakery cooler at 53 degrees F since night before. Lettuce in leaked cooler non-potable water. Person in charge discarded, value of $25.
    Location: Bakery area
    Equipment: Reach in cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Food in bakery cooler at 53 degrees F since night before. Lettuce in leaked cooler non-potable water. Person in charge discarded, value of $25.
    Location: Deli area
    Equipment: Make table cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Make table cooler in hot food area. Worker moved food.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Make table cooler in hot food area. Worker moved food.
    Location: Deli area
    Equipment: Make table cooler
  • 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: Meat stored in direct contact with shelving. Properly protect food. Food removed.
    Location: Walk-in cooler
  • 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: Meat stored in direct contact with shelving. Properly protect food. Food removed.
    Location: Deli area
    Equipment: Upright freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: wood butcher block
    Location: Deli area
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack, do not place soiled knives back on rack.
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack, do not place soiled knives back on rack.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack, do not place soiled knives back on rack.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: no hand washing station at front of store. Discontinue serving operation at front door area.
  • Safe handling labeling meat and poultry (corrected)
    Food is improperly labeled.
    Correction: Meat and poultry that is not a ready-to-eat food and is in a packaged form shall be labeled to include safe handling instructions.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: or clean as applicable.
    Location: Deli 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.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace all water damaged ceiling tiles and assess for roof leak, where applicable.
    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.
    Comments: Clean all soiled floor/wall junctures and walls.
    Location: Deli area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean all soiled floor/wall junctures and walls.
    Location: Meat room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: restroom - provide hot water as indicated above.
    Location: Meat counter
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: bakery case
    Location: Bakery area
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Discontinue use of plywood. ex. under microwave and bakery table.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair to 41 degrees F and below, the bakery cooler.Defrost all applicable chest freezers and clean.
    Location: Bakery area
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair to 41 degrees F and below, the bakery cooler.Defrost all applicable chest freezers and clean.
    Location: Meat counter
    Equipment: ---------------- Freezers ---------------
  • Food on floor (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.
    Comments: including walk in cooler
    Location: Deli area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Hot held corn mixture has no sneezeguard protection. Discontinue activity.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat counter wrapping stand soiled. Clean.
    Location: Deli area
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat counter wrapping stand soiled. Clean.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: employee restroom
    Location: Emp restroom
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Bakery area
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No cold water to 2-bay.3-Bay has leak in pipe.
    Location: Deli area
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No cold water to 2-bay.3-Bay has leak in pipe.
    Location: Deli area
    Equipment: 3-bay
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Comments: customer 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 for bleach water.
 11/05/2009Recheck
  • 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: Do not store potentially hazardous food in cooler until criteria can be maintained.
    Location: Bakery area
    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).
    Comments: Spray bottle on prep table. Remove.
    Location: Meat counter
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee wiping hands on apron instead of washing hands. Discussed hand washing with employee.
  • 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: Grocery and trash bags used as food storage bags. Discontinue.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Food in bakery cooler at 53 degrees F since night before. Lettuce in leaked cooler non-potable water. Person in charge discarded, value of $25.
    Location: Bakery area
    Equipment: Reach in cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Food in bakery cooler at 53 degrees F since night before. Lettuce in leaked cooler non-potable water. Person in charge discarded, value of $25.
    Location: Deli area
    Equipment: Make table cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Make table cooler in hot food area. Worker moved food.
    Location: Walk-in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Make table cooler in hot food area. Worker moved food.
    Location: Deli area
    Equipment: Make table cooler
  • 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: Meat stored in direct contact with shelving. Properly protect food. Food removed.
    Location: Walk-in cooler
  • 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: Meat stored in direct contact with shelving. Properly protect food. Food removed.
    Location: Deli area
    Equipment: Upright freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: wood butcher block
    Location: Deli area
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack, do not place soiled knives back on rack.
    Location: Walk-in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack, do not place soiled knives back on rack.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack, do not place soiled knives back on rack.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: no hand washing station at front of store. Discontinue serving operation at front door area.
  • Safe handling labeling meat and poultry
    Food is improperly labeled.
    Correction: Meat and poultry that is not a ready-to-eat food and is in a packaged form shall be labeled to include safe handling instructions.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: or clean as applicable.
    Location: Deli 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.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace all water damaged ceiling tiles and assess for roof leak, where applicable.
    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.
    Comments: Clean all soiled floor/wall junctures and walls.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean all soiled floor/wall junctures and walls.
    Location: Meat room
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: restroom - provide hot water as indicated above.
    Location: Meat counter
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: bakery case
    Location: Bakery area
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Discontinue use of plywood. ex. under microwave and bakery table.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair to 41 degrees F and below, the bakery cooler.Defrost all applicable chest freezers and clean.
    Location: Bakery area
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair to 41 degrees F and below, the bakery cooler.Defrost all applicable chest freezers and clean.
    Location: Meat counter
    Equipment: ---------------- Freezers ---------------
  • Food on floor (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.
    Comments: including walk in cooler
    Location: Deli area
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Hot held corn mixture has no sneezeguard protection. Discontinue activity.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat counter wrapping stand soiled. Clean.
    Location: Deli area
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat counter wrapping stand soiled. Clean.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: employee restroom
    Location: Emp restroom
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Bakery area
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No cold water to 2-bay.3-Bay has leak in pipe.
    Location: Deli area
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No cold water to 2-bay.3-Bay has leak in pipe.
    Location: Deli area
    Equipment: 3-bay
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Comments: customer 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 for bleach water.
 10/29/2009Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Do not store potentially hazardous food in cooler until criteria can be maintained.
    Location: Bakery area
    Equipment: Reach in cooler
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Spray bottle on prep table. Remove.
    Location: Meat counter
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employee wiping hands on apron instead of washing hands. Discussed hand washing with employee.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Food in bakery cooler at 53 degrees F since night before. Lettuce in leaked cooler non-potable water. Person in charge discarded, value of $25.
    Location: Bakery area
    Equipment: Reach in cooler
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Food in bakery cooler at 53 degrees F since night before. Lettuce in leaked cooler non-potable water. Person in charge discarded, value of $25.
    Location: Deli area
    Equipment: Make table cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Walk in cooler - Raw meat stored above/with other food. Store below.Meat display cooler - cooked shrimp stored on/with raw shrimp and fish. Separate.
    Location: Walk-in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Walk in cooler - Raw meat stored above/with other food. Store below.Meat display cooler - cooked shrimp stored on/with raw shrimp and fish. Separate.
    Location: Meat counter
  • Food contacting soiled utensils/equipment (corrected on site)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: Meat stored in direct contact with shelving. Properly protect food. Food removed.
    Location: Walk-in cooler
  • Food contacting soiled utensils/equipment (corrected on site)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: Meat stored in direct contact with shelving. Properly protect food. Food removed.
    Location: Deli area
    Equipment: Upright freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: wood butcher block
    Location: Deli area
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack and remove blue tape.
    Location: Walk-in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack and remove blue tape.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Clean interior and shelving.Clean knife rack and remove blue tape.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: no hand washing station at front of store. Discontinue serving operation at front door area.
  • 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: or clean as applicable.
    Location: Deli area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace all water damaged ceiling tiles and assess for roof leak.
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean all soiled floor/wall junctures and walls.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean all soiled floor/wall junctures and walls.
    Location: Meat room
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: restroom - provide hot water as indicated above.
    Location: Meat counter
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: bakery case
    Location: Bakery area
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Discontinue use of plywood. ex. under microwave and bakery table.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair to 41 degrees F and below, the bakery cooler.Defrost all applicable chest freezers and clean.
    Location: Bakery area
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair to 41 degrees F and below, the bakery cooler.Defrost all applicable chest freezers and clean.
    Location: Meat counter
    Equipment: ---------------- Freezers ---------------
  • Food on floor
    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.
    Comments: including walk in cooler
    Location: Deli area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Hot held corn mixture has no sneezeguard protection. Discontinue activity.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Deli area
    Equipment: Make table cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: employee restroom
    Location: Emp restroom
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Bakery area
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No cold water to 2-bay.3-Bay has leak in pipe.
    Location: Deli area
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No cold water to 2-bay.3-Bay has leak in pipe.
    Location: Deli area
    Equipment: 3-bay
  • Toilet paper
    No toilet paper provided .
    Correction: Provide toilet paper.
    Comments: customer 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 for bleach water.
 10/20/2009Routine
  • 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: A PAN OF COOKED PORK AT ONE END OF THE WARMER AND A PAN OF RICE AT THE OTHER END WERE 15 TO 20 DEGREES BELOW THE REQUIRED 135 DEGREES. WARMER WAS TURNED UP, HOWEVER, THE TWO CONTROLS AT SOUTH END OF WARMER DO NOT WORK. -- REPAIR THE TWO CONTROLS AS NEEDED.
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: A CAN OF RAID INSECT SPRAY IN MEAT DEPT. SHOULD BE REPLACED WITH A COMMERCIAL FOOD SERVICE GRADE OF INSECTICIDE.
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE BAND SAW NEEDED FURTHER CLEANING AROUND TABLE WHERE BLADE PASSES THROUGH AND IN ONE OTHER SPOT. -- CORRECTE --OK.
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: IN MEAT DEPT. HANG UP THE DAMP MOP BETWEEN USE.6/23/09 -- INSTALL A MOP RACK.
    Location: Meat room
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 3 CUTTING BOARDS IN MEAT DEPT. SHOULD BE SOAKED/CLEANED SO THEY ARE WHITER LOOKING AND MORE SANITARY.
    Location: Meat room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT THE BAKERY HAND SINK.6/23/09 -- PAPER TOWELS STILL MISSING AT BAKERY HAND SINK.
    Location: Bakery area
 06/23/2009Recheck
  • 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: A PAN OF COOKED PORK AT ONE END OF THE WARMER AND A PAN OF RICE AT THE OTHER END WERE 15 TO 20 DEGREES BELOW THE REQUIRED 135 DEGREES. WARMER WAS TURNED UP, HOWEVER, THE TWO CONTROLS AT SOUTH END OF WARMER DO NOT WORK. -- REPAIR THE TWO CONTROLS AS NEEDED.
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: A CAN OF RAID INSECT SPRAY IN MEAT DEPT. SHOULD BE REPLACED WITH A COMMERCIAL FOOD SERVICE GRADE OF INSECTICIDE.
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE BAND SAW NEEDED FURTHER CLEANING AROUND TABLE WHERE BLADE PASSES THROUGH AND IN ONE OTHER SPOT. -- CORRECTE --OK.
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: IN MEAT DEPT. HANG UP THE DAMP MOP BETWEEN USE.
    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: 3 CUTTING BOARDS IN MEAT DEPT. SHOULD BE SOAKED/CLEANED SO THEY ARE WHITER LOOKING AND MORE SANITARY.
    Location: Meat room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: KEEP SOAP AND PAPER TOWELS AT THE BAKERY HAND SINK.
    Location: Bakery area
 06/18/2009Routine
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: ROTISSERIE CHICKEN SHOULD BE HELD AT 135 DEGREES OR MORE IN WARMER --- AND IF NOT THEN SHOULD BE DISCARDED AFTER 4 HOURS. CHICKEN CAN BE CUT UP AND USED IN CHICKEN SALAD, ETC. BEFORE 4 HOURS IF PRODUCT IS CHILLED AND HELD PROPERLY IN COOLER.2/9/09 -- ONE SIDE OF THE DISPLAY WARMER HAD TO BE TURNED UP TO BRING TEMP. OF SOME CHICKEN UP.
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
  • Honest presentation (corrected)
    Food not presented honestly.
    Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
    Comments: ICE CREAM/FRUIT BARS IN FREEZER HAVE THAWED AND REFROZEN NOT IN THEIR ORIGINAL SHAPE -- DEMINISHED OR REDUCED QUALITY. 2/9/09 -- THE SUPPLIER IS TO PICK THESE UP AND PROVIDE FRESH PRODUCT.
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: EMPTY MOP BUCKET OF DIRTY WATER AND HANG UP DAMP MOPS BETWEEN USE.
  • Food on floor (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.
    Comments: BAGS OF FLOUR, ETC. IN BAKERY AREA SHOULD BE OFF THE FLOOR 6" OR MORE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN THE BLACK PLASTIC UTILITY CART IN KITCHEN AREA.2) CLEAN WALK--IN COOLER FAN GUARDS.
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: LABEL CONTAINERS, LIKE THE BEEF PASTE ON TOP OF THE MEAT CASE, MORE THOROUGHLY.2/9/09 -- THESE CONTAINERS HAVE A SPICE IN THEM. COMPLETE THE LABELING WITH NAME AND ADDRESS OF THE STORE AND NAME OF PRODUCT. 2/13/09 -- COMPLETE LABELS ON CONTAINERS OF SPICES ON MEAT CASE.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SEVERAL LIGHT GUARDS (TUBES) ARE MISSING IN PRODUCE CASE. INSTALLWHERE NEEDED.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAR UP (UNCLOG ) THE KITCHEN HAND SINK DRAIN.2/9/09 -- TODAY THE FLOOR DRAIN IN FRONT OF THE HAND SINK HAD A SLIGHT BACK--UP. CLEAN DRAIN AS NEEDED -- (ROTO ROOTER, ETC.).
 02/13/2009Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: ROTISSERIE CHICKEN SHOULD BE HELD AT 135 DEGREES OR MORE IN WARMER --- AND IF NOT THEN SHOULD BE DISCARDED AFTER 4 HOURS. CHICKEN CAN BE CUT UP AND USED IN CHICKEN SALAD, ETC. BEFORE 4 HOURS IF PRODUCT IS CHILLED AND HELD PROPERLY IN COOLER.2/9/09 -- ONE SIDE OF THE DISPLAY WARMER HAD TO BE TURNED UP TO BRING TEMP. OF SOME CHICKEN UP.
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
  • Honest presentation
    Food not presented honestly.
    Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
    Comments: ICE CREAM/FRUIT BARS IN FREEZER HAVE THAWED AND REFROZEN NOT IN THEIR ORIGINAL SHAPE -- DEMINISHED OR REDUCED QUALITY. 2/9/09 -- THE SUPPLIER IS TO PICK THESE UP AND PROVIDE FRESH PRODUCT.
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: EMPTY MOP BUCKET OF DIRTY WATER AND HANG UP DAMP MOPS BETWEEN USE.
  • Food on floor (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.
    Comments: BAGS OF FLOUR, ETC. IN BAKERY AREA SHOULD BE OFF THE FLOOR 6" OR MORE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN THE BLACK PLASTIC UTILITY CART IN KITCHEN AREA.2) CLEAN WALK--IN COOLER FAN GUARDS.
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: LABEL CONTAINERS, LIKE THE BEEF PASTE ON TOP OF THE MEAT CASE, MORE THOROUGHLY.2/9/09 -- THESE CONTAINERS HAVE A SPICE IN THEM. COMPLETE THE LABELING WITH NAME AND ADDRESS OF THE STORE AND NAME OF PRODUCT.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SEVERAL LIGHT GUARDS (TUBES) ARE MISSING IN PRODUCE CASE. INSTALLWHERE NEEDED.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAR UP (UNCLOG ) THE KITCHEN HAND SINK DRAIN.2/9/09 -- TODAY THE FLOOR DRAIN IN FRONT OF THE HAND SINK HAD A SLIGHT BACK--UP. CLEAN DRAIN AS NEEDED -- (ROTO ROOTER, ETC.).
 02/09/2009Recheck
  • 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: ROTISSERIE CHICKEN SHOULD BE HELD AT 135 DEGREES OR MORE IN WARMER --- AND IF NOT THEN SHOULD BE DISCARDED AFTER 4 HOURS. CHICKEN CAN BE CUT UP AND USED IN CHICKEN SALAD, ETC. BEFORE 4 HOURS IF PRODUCT IS CHILLED AND HELD PROPERLY IN COOLER.
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
  • Honest presentation
    Food not presented honestly.
    Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
    Comments: ICE CREAM/FRUIT BARS IN FREEZER HAVE THAWED AND REFROZEN NOT IN THEIR ORIGINAL SHAPE -- DEMINISHED OR REDUCED QUALITY.
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: EMPTY MOP BUCKET OF DIRTY WATER AND HANG UP DAMP MOPS BETWEEN USE.
  • Food on floor
    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.
    Comments: BAGS OF FLOUR, ETC. IN BAKERY AREA SHOULD BE OFF THE FLOOR 6" OR MORE.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN THE BLACK PLASTIC UTILITY CART IN KITCHEN AREA.2) CLEAN WALK--IN COOLER FAN GUARDS.
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: LABEL CONTAINERS, LIKE THE BEEF PASTE ON TOP OF THE MEAT CASE, MORE THOROUGHLY.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SEVERAL LIGHT GUARDS (TUBES) ARE MISSING IN PRODUCE CASE. INSTALLWHERE NEEDED.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLEAR UP (UNCLOG ) THE KITCHEN HAND SINK DRAIN.
 02/02/2009Routine
  • 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.
  • 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: TODAY A BABY ROACH WAS SEEN ON ONE OF THE DINING TABLES. MAKE SURE YOUR PEST CONTROL COMPANY IS TREATING THE STORE AS NEEDED.
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CLEAN THE INSIDE--LOWER SURFACE OF THE FREEZER IN WHICH FROZEN FRUITS ARE HELD.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
  • Food on floor (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 on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
  • Improper labeling of packaged food (Non-Critical) (corrected)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: BOTH KITCHEN AND BAKERY HAND SINKS WERE LACKING SOAP WHEN INSPECTOR FIRST CAME IN. CORRECTED AT KITCHEN HAND SINK. CORRECTED.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
 08/20/2008Recheck
  • 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.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: TODAY A BABY ROACH WAS SEEN ON ONE OF THE DINING TABLES. MAKE SURE YOUR PEST CONTROL COMPANY IS TREATING THE STORE AS NEEDED.
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CLEAN THE INSIDE--LOWER SURFACE OF THE FREEZER IN WHICH FROZEN FRUITS ARE HELD.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
  • Food on floor (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 on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
  • Improper labeling of packaged food (Non-Critical) (corrected)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: BOTH KITCHEN AND BAKERY HAND SINKS WERE LACKING SOAP WHEN INSPECTOR FIRST CAME IN. CORRECTED AT KITCHEN HAND SINK. CORRECTED.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
 08/13/2008Recheck
  • 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.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
  • Food unsafe(Non-Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
  • Food on floor
    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 on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
  • Improper labeling of packaged food (Non-Critical)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
 08/07/2008Routine

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