China Wok, 9546 ALLISONVILLE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: China Wok
Type: Grocery
Address: 9546 ALLISONVILLE RD, Indianapolis, IN 46250
County: Marion
License #: 203175
Smoking: Smoke Free
Total inspections: 24
Last inspection: 08/08/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 08/08/2014Non-Illness Complaint
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED FLIES IN MEAT COUNTER AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
    Location: Meat counter
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CONTAINER AS SCOOP FOR SALSA IN WALK IN COOLER.PROVIDE A SCOOP WITH A HANDLE.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. INTERIOR OF MEAT REACH IN COOLER SOILED.CLEAN AND SANITIZE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER IN MEAT COUNTER AREA MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Meat counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. CELL PHONE STORED ON CUTTING BOARD IN MEAT COUNTER AREA.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Meat counter
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. CHICHARONES STORED IN CONTAINER IN AN UNPROTECTED MANNER ON SALES FLOOR.PROVIDE A COVER OR SHIELD TO PROTECT FROM CONTAMINATION.
    Location: Sales floor
 06/30/2014Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED FLIES IN MEAT COUNTER AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
    Location: Meat counter
  • Minimize contact (Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CONTAINER AS SCOOP FOR SALSA IN WALK IN COOLER.PROVIDE A SCOOP WITH A HANDLE.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. INTERIOR OF MEAT REACH IN COOLER SOILED.CLEAN AND SANITIZE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. IN PLACE CHLORINE BLEACH SANITIZER IN MEAT COUNTER AREA MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
    Location: Meat counter
  • 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: 1. CELL PHONE STORED ON CUTTING BOARD IN MEAT COUNTER AREA.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Meat counter
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. CHICHARONES STORED IN CONTAINER IN AN UNPROTECTED MANNER ON SALES FLOOR.PROVIDE A COVER OR SHIELD TO PROTECT FROM CONTAMINATION.
    Location: Sales floor
 06/23/2014Routine
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Box fan and extension cords in walk in cooler. Do not set fan on top of foods. Remove Fan from cooler. Remove extension cords from cooler. Repair cooler.
  • 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: 1. Tamales in container up front by cash register with no temperature control at 100.9-107.6 deg F. Discontinue. Disposed of one pot of tamales at time of inspection.2. Cooked sweet potaotes at room temperature at 68.5 deg F. Disposed of one pan of sweet potatoes at time of inspection. Can keep hot in steam well at 135 deg F or above. Or may refrigerate and after proper cooling hold at 41 deg F or below.
  • 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: Preparing chicken tamales. Chicken at room temperature at 46 deg F and tamales at 51 deg F. No one at station preping during inspection. Prepare potentially hazardous foods as quickly as possible and refrigerate or cook immediately after preparing. If individual gets busy and must move onto another task place product in walk in cooler until able to resume prep.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Windex stored on top of meat display cooler. Remove. Store with other chemicals to prevent possible contamination.
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Home use RAID in store. Remove use only approved pest control in facility.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in bakery. Exterminate.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employees wearing same gloves to do all jobs. Discontinue. Remove gloves between jobs. Replace gloves after washing hands in hand sink with soap and drying with paper towel first. Gloves need only be worn when handling ready to eat foods. Do not wear same gloves all day.2. Employee got soap on gloves and proceeded to wash gloves. Discontinue. Gloves are one time use item. Do not wash gloves. Dispose of gloves when soiled.3. Employee wearing two pairs of gloves. Discontinue. Wear one pair of gloves at a time and replace as needed.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No other employees washed hands at all. All employees wearing gloves. Discontinue. Always wash hands when putting on gloves. Always wash hands when handling foods that are to be cooked.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw bacon over hot dogs in consumer display cooler. Store raw bacon below ready to eat products.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Grocery basket on top of tamales being prepared. Discontinue. Do not place items that are possibly soiled from floors or other surfaces on food. 2. Walk in cooler turned off at time of inspection to remove ice build up. Foods in cooler at 40-41 deg F. Water and ice chunks dripping on foods. Discontinue. Move all foods before thawing walk in cooler. Have cooler repaired.3. Raw chicken on sanitizer drain board side meat prep sink while doing dishes. Sink is set up as meat pre sink only. Do not do dishes at same time as meat prep in sink. Do not do dishes at sink per previous inspections.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bottom inside of meat display cooler. 2. Clean inside of broken 2 door cooler holding salsa and guacamole.
  • 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: Washing meat saw and other equipment in meat area with soapy water every 4 hours. May continue. But must break down completely and wash and sanitize equipment every 4 hours.
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Tamales in container up front by cash register with no temperature control at 100.9-107.6 deg F. Discontinue. Disposed of one pot of tamales at time of inspection. No hand sink up front for open food sale and prep. Discontinue. Place Tamales in steam well in meat / produce area.
  • 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: Back kitchen hand sink blocked by mixer parts in sink. Remove. Do not store anything in or on hand sinks. Make sure hand sinks can be accessed at all time.
  • 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 running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee rinsed hands in 3 bay meat prep sink with no soap or paper towels. Always wash hands in hand sink only. Use soap and warm water for 20 seconds and dry with paper towel.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Not sanitizing any dishes being washed in facility. ALWAYS WASH-RINSE-SANITIZE-AIR DRY ALL DISHES
  • 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: Cutting boards soiled in meat prep area. Clean, resurface or replace cutting boards.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Bags of single service bowls on floor behind coke cooler. Store 6 inches off the floor.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Dishes in cardboard boxes on reach in cooler/proofer in back kicthen. Remove
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing by mop sink. Provide.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tile missing by cash register area. Provide.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towels on counters through out facility. Discontinue. Store in approved strength sanitizer solution.
  • Wiping cloth(s) / separate cloth(s) (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
    Comments: No in place sanitizer set up in meat cutting area. Use separate in place sanitizer bucket and towel from raw meat area than rest of store.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer for 3 door display cooler holding bacon, hot dogs etc.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw both ice cream chest freezers for easier cleaning. CORRECTED2. Walk in cooler turned off at time of inspection to remove ice build up. Foods in cooler at 40-41 deg F. Do not turn off cooler with potentially hazardous foods in cooler (meats, cheeses, etc) Repair walk in cooler. CORRECTED3. Glass slide door broken on meat display cooler. Plastic wrap used to prevent broken glass from getting into food. Remove plastic wrap and replace glass slide doors. NOTE: NEW GLASS DOOR ORDERED4. Ceramic tiles off produce prep table. Remove table and provide stainless steel prep table. CORRECTED5. Two door cooler holding salsa and guacamole at 61.5 deg F. Repair to hold at 41 deg F or below. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw both ice cream chest freezers for easier cleaning. CORRECTED2. Walk in cooler turned off at time of inspection to remove ice build up. Foods in cooler at 40-41 deg F. Do not turn off cooler with potentially hazardous foods in cooler (meats, cheeses, etc) Repair walk in cooler. CORRECTED3. Glass slide door broken on meat display cooler. Plastic wrap used to prevent broken glass from getting into food. Remove plastic wrap and replace glass slide doors. NOTE: NEW GLASS DOOR ORDERED4. Ceramic tiles off produce prep table. Remove table and provide stainless steel prep table. CORRECTED5. Two door cooler holding salsa and guacamole at 61.5 deg F. Repair to hold at 41 deg F or below. CORRECTED
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Corn husk for tamales below three bay dish sink on the floor. Store 6 inches off the floor. Do not store below waste water lines for sinks.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: OPen bag of rice on floor in stock room. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bulk containers by stand mixer. 2. Three door milk cooler on sales floor has soiled fan guards. Please clean.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at back kitchen hand sink. Provide soap so employees can wash hands properly.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back kitchen hand sink. Provide paper towels so employees can wash and dry hands properly.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee rinsed hands in 3 bay meat prep sink. Wash hands in hand sinks only.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in walk in cooler. Provide.
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 1. Doing dishes in one bay vegetable prep sink without sanitizing dishes. Use back kitchen 3 bay sink only to do dishes. Always wash-rinse-sanitize- air dry all dishes.2. Doing dishes without sanitizing dishes in 3 bay meat prep sink. Three bay sink in meat area is designated as meat prep sink only per past inspections. Do dishes in back kitchen three bay sink only. Always wash-rinse-sanitize- air dry all dishes.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Plastic wrap on electrical conduit and meat saw and other areas through out kitchen. Remove. Provide easily cleanable supports/ties. 2. Wood shelf over grinder in meat area. Remove. Provide metal or heavy plastic easily cleanable shelving.3. Wood shelving in bakery and stock area. If wood in stock area becomes soiled must replace with metal or heavy plastic shelving. Must replace wood in bakery area shelving do to soil and inablitiy to clean. 4. Card board below coconut water in milk display cooler. Remove.5. Cardboard lining shelves in front sales area and back kitchen. Remove card board from shleves.
 12/18/2013Recheck
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Box fan and extension cords in walk in cooler. Do not set fan on top of foods. Remove Fan from cooler. Remove extension cords from cooler. Repair cooler.
  • 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: 1. Tamales in container up front by cash register with no temperature control at 100.9-107.6 deg F. Discontinue. Disposed of one pot of tamales at time of inspection.2. Cooked sweet potaotes at room temperature at 68.5 deg F. Disposed of one pan of sweet potatoes at time of inspection. Can keep hot in steam well at 135 deg F or above. Or may refrigerate and after proper cooling hold at 41 deg F or below.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Preparing chicken tamales. Chicken at room temperature at 46 deg F and tamales at 51 deg F. No one at station preping during inspection. Prepare potentially hazardous foods as quickly as possible and refrigerate or cook immediately after preparing. If individual gets busy and must move onto another task place product in walk in cooler until able to resume prep.
  • 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: Windex stored on top of meat display cooler. Remove. Store with other chemicals to prevent possible contamination.
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Home use RAID in store. Remove use only approved pest control in facility.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in bakery. Exterminate.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employees wearing same gloves to do all jobs. Discontinue. Remove gloves between jobs. Replace gloves after washing hands in hand sink with soap and drying with paper towel first. Gloves need only be worn when handling ready to eat foods. Do not wear same gloves all day.2. Employee got soap on gloves and proceeded to wash gloves. Discontinue. Gloves are one time use item. Do not wash gloves. Dispose of gloves when soiled.3. Employee wearing two pairs of gloves. Discontinue. Wear one pair of gloves at a time and replace as needed.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No other employees washed hands at all. All employees wearing gloves. Discontinue. Always wash hands when putting on gloves. Always wash hands when handling foods that are to be cooked.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw bacon over hot dogs in consumer display cooler. Store raw bacon below ready to eat products.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Grocery basket on top of tamales being prepared. Discontinue. Do not place items that are possibly soiled from floors or other surfaces on food. 2. Walk in cooler turned off at time of inspection to remove ice build up. Foods in cooler at 40-41 deg F. Water and ice chunks dripping on foods. Discontinue. Move all foods before thawing walk in cooler. Have cooler repaired.3. Raw chicken on sanitizer drain board side meat prep sink while doing dishes. Sink is set up as meat pre sink only. Do not do dishes at same time as meat prep in sink. Do not do dishes at sink per previous inspections.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bottom inside of meat display cooler. 2. Clean inside of broken 2 door cooler holding salsa and guacamole.
  • 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: Washing meat saw and other equipment in meat area with soapy water every 4 hours. May continue. But must break down completely and wash and sanitize equipment every 4 hours.
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Tamales in container up front by cash register with no temperature control at 100.9-107.6 deg F. Discontinue. Disposed of one pot of tamales at time of inspection. No hand sink up front for open food sale and prep. Discontinue. Place Tamales in steam well in meat / produce area.
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Back kitchen hand sink blocked by mixer parts in sink. Remove. Do not store anything in or on hand sinks. Make sure hand sinks can be accessed at all time.
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee rinsed hands in 3 bay meat prep sink with no soap or paper towels. Always wash hands in hand sink only. Use soap and warm water for 20 seconds and dry with paper towel.
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Not sanitizing any dishes being washed in facility. ALWAYS WASH-RINSE-SANITIZE-AIR DRY ALL DISHES
  • 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: Cutting boards soiled in meat prep area. Clean, resurface or replace cutting boards.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Bags of single service bowls on floor behind coke cooler. Store 6 inches off the floor.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Dishes in cardboard boxes on reach in cooler/proofer in back kicthen. Remove
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing by mop sink. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tile missing by cash register area. Provide.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towels on counters through out facility. Discontinue. Store in approved strength sanitizer solution.
  • Wiping cloth(s) / separate cloth(s)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
    Comments: No in place sanitizer set up in meat cutting area. Use separate in place sanitizer bucket and towel from raw meat area than rest of store.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer for 3 door display cooler holding bacon, hot dogs etc.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw both ice cream chest freezers for easier cleaning. 2. Walk in cooler turned off at time of inspection to remove ice build up. Foods in cooler at 40-41 deg F. Do not turn off cooler with potentially hazardous foods in cooler (meats, cheeses, etc) Repair walk in cooler. 3. Glass slide door broken on meat display cooler. Plastic wrap used to prevent broken glass from getting into food. Remove plastic wrap and replace glass slide doors. 4. Ceramic tiles off produce prep table. Remove table and provide stainless steel prep table. 5. Two door cooler holding salsa and guacamole at 61.5 deg F. Repair to hold at 41 deg F or below.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Corn husk for tamales below three bay dish sink on the floor. Store 6 inches off the floor. Do not store below waste water lines for sinks.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: OPen bag of rice on floor in stock room. Store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bulk containers by stand mixer. 2. Three door milk cooler on sales floor has soiled fan guards. Please clean.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at back kitchen hand sink. Provide soap so employees can wash hands properly.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back kitchen hand sink. Provide paper towels so employees can wash and dry hands properly.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Employee rinsed hands in 3 bay meat prep sink. Wash hands in hand sinks only.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in walk in cooler. Provide.
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 1. Doing dishes in one bay vegetable prep sink without sanitizing dishes. Use back kitchen 3 bay sink only to do dishes. Always wash-rinse-sanitize- air dry all dishes.2. Doing dishes without sanitizing dishes in 3 bay meat prep sink. Three bay sink in meat area is designated as meat prep sink only per past inspections. Do dishes in back kitchen three bay sink only. Always wash-rinse-sanitize- air dry all dishes.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Plastic wrap on electrical conduit and meat saw and other areas through out kitchen. Remove. Provide easily cleanable supports/ties. 2. Wood shelf over grinder in meat area. Remove. Provide metal or heavy plastic easily cleanable shelving.3. Wood shelving in bakery and stock area. If wood in stock area becomes soiled must replace with metal or heavy plastic shelving. Must replace wood in bakery area shelving do to soil and inablitiy to clean. 4. Card board below coconut water in milk display cooler. Remove.5. Cardboard lining shelves in front sales area and back kitchen. Remove card board from shleves.
 12/10/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Rice in steam table at 115 degreesensure 135 or hotter
    Location: Deli area
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Employee had large amounts of shredded pork out to make tamalespork was at room temperaturedo not sit so much food out at one time
    Location: Kitchen
  • Toxic labeling/original containers (corrected)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: Windex bottles used to hold liquids other than windexensure correctly labeled bottles are used for all toxins
    Location: Deli area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Bakery area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Deli area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee used gloves in soap bucket then went back to wipe down area and start food prep againremove gloves when cleaning, wash hands and apply new gloves
  • 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: Employees applying gloves without hand washinghands must be washed with each glove changeREPEAT VIOLATION
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drink where employee was prepping foodsensure lid and straw and stored safely away from foodREPEAT VIOLATION
    Location: Kitchen
  • 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: Whole raw pig over blueberries and containersensure raw protiens are stored away from ready to eatREPEAT VIOLATION7-23Raw pork over cheeseBrought new Manager in to walk in to explain how to safely store raw/ready to eat foods7-29Still not finished - Pig over cheesePlease watch where you store
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat sink had raw chicken on one side and chemicals and dirty cups on the otheruse sink for meats onlyuse utensil sink in back for dirty cups and keep chemicalcontainers stored under sink not in it7-29Rinsing pans in veg prep sink
    Location: Deli area
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Deli area - meat cutting area has trash can in front of hand sink blocking useensure handsink is always accessible
    Location: Deli area
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in handsinkstore nothing in or on handsinksREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanibucket registered no chlorinedo not put soap in with chlorineensure test strips are used to ensure correct ph
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: People standing in deli/meat cutting area may or may not be employees without hair protectiondo not allow people in food areas without hair protection
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Large pan stored in employee restroomdiscontinuestore in food safe area
    Location: Emp restroom
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Towels being hung outside in dumpster area to drydiscontinuewash and dry towels usinf washing machines and avoid environmentalcontamination
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood cleaning sticker is not clearly marked with date cleanedensure correct stickerhoods appear soiledclean7-23Due in August
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out with no sanibucket available to store soiled towels inensure buckets are available in deli area and kitchen and bakery
    Location: Deli area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: One door broken on deli cooler using cardboardreplace door with correct glass/cleanable surfaceremove cardboard
    Location: Deli area
    Equipment: ----------------- Coolers ----------------
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Pork rinds not protected from consumer contaminationensure area around the pork round is closed in and provide tongs
    Location: Sales floor
  • 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: Several items packaged in store without any identifying informationREPEAT VIOLATION7-23Not Done - Left labeling info with new manager7-29No labels - provide to avoid citation8-1Manager said someone was printing off food labels today
    Location: Sales floor
  • 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 test strips for chlorine ensure they are usedCM 240 - 50-100ppm7-29Provide
    Location: Kitchen
 08/01/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Rice in steam table at 115 degreesensure 135 or hotter
    Location: Deli area
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Employee had large amounts of shredded pork out to make tamalespork was at room temperaturedo not sit so much food out at one time
    Location: Kitchen
  • Toxic labeling/original containers (corrected)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: Windex bottles used to hold liquids other than windexensure correctly labeled bottles are used for all toxins
    Location: Deli area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Bakery area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Deli area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee used gloves in soap bucket then went back to wipe down area and start food prep againremove gloves when cleaning, wash hands and apply new gloves
  • 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: Employees applying gloves without hand washinghands must be washed with each glove changeREPEAT VIOLATION
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drink where employee was prepping foodsensure lid and straw and stored safely away from foodREPEAT VIOLATION
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Whole raw pig over blueberries and containersensure raw protiens are stored away from ready to eatREPEAT VIOLATION7-23Raw pork over cheeseBrought new Manager in to walk in to explain how to safely store raw/ready to eat foods7-29Still not finished - Pig over cheesePlease watch where you store
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat sink had raw chicken on one side and chemicals and dirty cups on the otheruse sink for meats onlyuse utensil sink in back for dirty cups and keep chemicalcontainers stored under sink not in it7-29Rinsing pans in veg prep sink
    Location: Deli area
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Deli area - meat cutting area has trash can in front of hand sink blocking useensure handsink is always accessible
    Location: Deli area
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in handsinkstore nothing in or on handsinksREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanibucket registered no chlorinedo not put soap in with chlorineensure test strips are used to ensure correct ph
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: People standing in deli/meat cutting area may or may not be employees without hair protectiondo not allow people in food areas without hair protection
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Large pan stored in employee restroomdiscontinuestore in food safe area
    Location: Emp restroom
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Towels being hung outside in dumpster area to drydiscontinuewash and dry towels usinf washing machines and avoid environmentalcontamination
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood cleaning sticker is not clearly marked with date cleanedensure correct stickerhoods appear soiledclean7-23Due in August
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out with no sanibucket available to store soiled towels inensure buckets are available in deli area and kitchen and bakery
    Location: Deli area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: One door broken on deli cooler using cardboardreplace door with correct glass/cleanable surfaceremove cardboard
    Location: Deli area
    Equipment: ----------------- Coolers ----------------
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Pork rinds not protected from consumer contaminationensure area around the pork round is closed in and provide tongs
    Location: Sales floor
  • 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: Several items packaged in store without any identifying informationREPEAT VIOLATION7-23Not Done - Left labeling info with new manager7-29No labels - provide to avoid citation
    Location: Sales floor
  • 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 test strips for chlorine ensure they are usedCM 240 - 50-100ppm7-29Provide
    Location: Kitchen
 07/29/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Rice in steam table at 115 degreesensure 135 or hotter
    Location: Deli area
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Employee had large amounts of shredded pork out to make tamalespork was at room temperaturedo not sit so much food out at one time
    Location: Kitchen
  • Toxic labeling/original containers (corrected)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: Windex bottles used to hold liquids other than windexensure correctly labeled bottles are used for all toxins
    Location: Deli area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Back room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Deli area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee used gloves in soap bucket then went back to wipe down area and start food prep againremove gloves when cleaning, wash hands and apply new gloves
  • 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: Employees applying gloves without hand washinghands must be washed with each glove changeREPEAT VIOLATION
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drink where employee was prepping foodsensure lid and straw and stored safely away from foodREPEAT VIOLATION
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Whole raw pig over blueberries and containersensure raw protiens are stored away from ready to eatREPEAT VIOLATION7-23Raw pork over cheeseBrought new Manager in to walk in to explain how to safely store raw/ready to eat foods
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat sink had raw chicken on one side and chemicals and dirty cups on the otheruse sink for meats onlyuse utensil sink in back for dirty cups and keep chemicalcontainers stored under sink not in it
    Location: Deli area
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Deli area - meat cutting area has trash can in front of hand sink blocking useensure handsink is always accessible
    Location: Deli area
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in handsinkstore nothing in or on handsinksREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanibucket registered no chlorinedo not put soap in with chlorineensure test strips are used to ensure correct ph
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: People standing in deli/meat cutting area may or may not be employees without hair protectiondo not allow people in food areas without hair protection
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Large pan stored in employee restroomdiscontinuestore in food safe area
    Location: Emp restroom
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Towels being hung outside in dumpster area to drydiscontinuewash and dry towels usinf washing machines and avoid environmentalcontamination
    Location: Dumpster area
  • Ventilation soiled (corrected on site)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood cleaning sticker is not clearly marked with date cleanedensure correct stickerhoods appear soiledclean7-23Due in August
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out with no sanibucket available to store soiled towels inensure buckets are available in deli area and kitchen and bakery
    Location: Deli area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: One door broken on deli cooler using cardboardreplace door with correct glass/cleanable surfaceremove cardboard
    Location: Deli area
    Equipment: ----------------- Coolers ----------------
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Pork rinds not protected from consumer contaminationensure area around the pork round is closed in and provide tongs
    Location: Sales floor
  • 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: Several items packaged in store without any identifying informationREPEAT VIOLATION7-23Not Done - Left labeling info with new manager
    Location: Sales floor
  • 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 test strips for chlorine ensure they are usedCM 240 - 50-100ppm
    Location: Kitchen
 07/23/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Rice in steam table at 115 degreesensure 135 or hotter
    Location: Deli area
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Employee had large amounts of shredded pork out to make tamalespork was at room temperaturedo not sit so much food out at one time
    Location: Kitchen
  • Toxic labeling/original containers
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: Windex bottles used to hold liquids other than windexensure correctly labeled bottles are used for all toxins
    Location: Deli area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Back room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Deli area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Flying insects throughtoutcall pest controlclean keep door to kitchen shut
    Location: Kitchen
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee used gloves in soap bucket then went back to wipe down area and start food prep againremove gloves when cleaning, wash hands and apply new gloves
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees applying gloves without hand washinghands must be washed with each glove changeREPEAT VIOLATION
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open drink where employee was prepping foodsensure lid and straw and stored safely away from foodREPEAT VIOLATION
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Whole raw pig over blueberries and containersensure raw protiens are stored away from ready to eatREPEAT VIOLATION
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat sink had raw chicken on one side and chemicals and dirty cups on the otheruse sink for meats onlyuse utensil sink in back for dirty cups and keep chemicalcontainers stored under sink not in it
    Location: Deli area
    Equipment: Meat sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Deli area - meat cutting area has trash can in front of hand sink blocking useensure handsink is always accessible
    Location: Deli area
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in handsinkstore nothing in or on handsinksREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanibucket registered no chlorinedo not put soap in with chlorineensure test strips are used to ensure correct ph
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: People standing in deli/meat cutting area may or may not be employees without hair protectiondo not allow people in food areas without hair protection
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Large pan stored in employee restroomdiscontinuestore in food safe area
    Location: Emp restroom
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Towels being hung outside in dumpster area to drydiscontinuewash and dry towels usinf washing machines and avoid environmentalcontamination
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Hood cleaning sticker is not clearly marked with date cleanedensure correct stickerhoods appear soiledclean
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out with no sanibucket available to store soiled towels inensure buckets are available in deli area and kitchen and bakery
    Location: Deli area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: One door broken on deli cooler using cardboardreplace door with correct glass/cleanable surfaceremove cardboard
    Location: Deli area
    Equipment: ----------------- Coolers ----------------
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Pork rinds not protected from consumer contaminationensure area around the pork round is closed in and provide tongs
    Location: Sales floor
  • 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: Several items packaged in store without any identifying informationREPEAT VIOLATION
    Location: Sales floor
  • 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 test strips for chlorine ensure they are usedCM 240 - 50-100ppm
    Location: Kitchen
 07/16/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. RAW PORK SKINS HANGLING FROM WOOD BOARDS ATTACHED TO VENTILATION HOOD. REMOVE. KEEP 41 AND BELOW.
    Location: Cook line
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. BARE HAND CONTACT WITH BAKERY ITEMS, TOMATOES, ETC.. PERSON IN CHARGE DISCARDED TOMATOES.
  • 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. EMPLOYEES NOT WASHING THEIR HANDS BEFORE APPLYING GLOVES. WASH HANDS.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS AND PARTIALLY EATEN FOOD ON SLICER AND PREP SURFACES. NO EATING IN PREP AREAS
    Location: Prep area
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS AND PARTIALLY EATEN FOOD ON SLICER AND PREP SURFACES. NO EATING IN PREP AREAS
    Location: Meat counter
    Equipment: Slicer
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. RAW MEAT STORED ABOVE SALSA. STORE BELOW.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. EMPLOYEE USING TRASH CAN AS PREP TOP TO HOLD FOOD TRAYS. DISCONTINUE PRACTICE.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. MEAT DISPLAY COOLER AT COOKS LINE, CLEAN BOTTOM INTERIOR AND TRACTS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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. SEVERAL ITEMS STORED IN HAND SINK. REMOVE.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
  • 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 running water for a minimum of 20 seconds and dry with a single service hand towel or hand EMPLOYEES NOT USING SOAP AND WASHING FOR ONLY 2-3 SECONDS.
    Location: Kitchen (back)
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. DRAIN LINE FROM WALK IN COOLER DRAINING INTO PREP SINK. REMOVE.
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more. TAMALES IN LARGE POT ON SALES FLOOR WITH NO HEAT SOURCE TO KEEP FOOD HOT. DISCONTINUE PRACTICE.
  • 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. KEYS, EARPHONES, ETC.. STORED NEAR EQUIPMENT AND FOOD RELATED ITEMS. REMOVE.
    Location: Meat counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. CLEANED PANS STORED ON PIPES AND GREASE TRAP. DISCONTINUE PRACTICE.
    Location: Meat counter
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
  • 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.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s). NO DISPENSING UTENSIL PRESENT FOR PORK RINDS. PROVIDE.
    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. FLOOR AND FLOOR/WALL JUNCTURES - MEAT COUNTER, WALK IN COOLER AND FREEZER.
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. FLOOR AND FLOOR/WALL JUNCTURES - MEAT COUNTER, WALK IN COOLER AND FREEZER.
    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. FLOOR AND FLOOR/WALL JUNCTURES - MEAT COUNTER, WALK IN COOLER AND FREEZER.
    Location: Walk-in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE CLEARLY VISIBLE THERMOMETERS IN ALL COOLERS ON SALES FLOOR AS WELL AS MEAT DISPLAY CASE.
    Location: Sales floor
    Equipment: Upright cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE CLEARLY VISIBLE THERMOMETERS IN ALL COOLERS ON SALES FLOOR AS WELL AS MEAT DISPLAY CASE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner. WOOD RODS AND BOARDS USED TO HANG MEAT DISCONTINUE PRACTICE.
    Location: Kitchen (back)
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PREP TABLE PROPPED UP ON WOOD BLOCKS. REMOVE.
    Location: Meat counter
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) RAW CHICKEN WATER FROM MEAT CASE DRIPPING INTO CONTAINER ON FLOOR. PLEASE ASSESS, INCLUDING ASSOCIATED ODOR. 2) ICE AROUND WALK IN FREEZER DOOR. REPLACE GASKET, ETC..
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) RAW CHICKEN WATER FROM MEAT CASE DRIPPING INTO CONTAINER ON FLOOR. PLEASE ASSESS, INCLUDING ASSOCIATED ODOR. 2) ICE AROUND WALK IN FREEZER DOOR. REPLACE GASKET, ETC..
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL MOLDED CAULKING ON BACK SINKS.
    Location: Kitchen (back)
    Equipment: Prep sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL MOLDED CAULKING ON BACK SINKS.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. FOOD STORED ON FLOOR IN WALK IN COOLER. STORE ON SHELVING.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination. PORK RINDS IN UNIT NOT PROTECTED. PROTECT/COVER/PROVIDE SNEEZEGUARD.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. SHELVING AT MEAT COUNTER ARE SOILED, INCLUDING FOIL COVERED SHELVES. REMOVE FOIL AND CLEAN AS NECESSARY.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen (back)
    Equipment: Prep sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Meat counter
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1. NO WATER FROM MOP SINK. REPAIR. 2. LEAK IN PREP SINK SPRAY ARM. REPAIR.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1. NO WATER FROM MOP SINK. REPAIR. 2. LEAK IN PREP SINK SPRAY ARM. REPAIR.
    Location: Kitchen (back)
    Equipment: Prep sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
 03/22/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. RAW PORK SKINS HANGLING FROM WOOD BOARDS ATTACHED TO VENTILATION HOOD. REMOVE. KEEP 41 AND BELOW.
    Location: Cook line
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. BARE HAND CONTACT WITH BAKERY ITEMS, TOMATOES, ETC.. PERSON IN CHARGE DISCARDED TOMATOES.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES NOT WASHING THEIR HANDS BEFORE APPLYING GLOVES. WASH HANDS.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS AND PARTIALLY EATEN FOOD ON SLICER AND PREP SURFACES. NO EATING IN PREP AREAS
    Location: Prep area
    Equipment: Prep table
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS AND PARTIALLY EATEN FOOD ON SLICER AND PREP SURFACES. NO EATING IN PREP AREAS
    Location: Meat counter
    Equipment: Slicer
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. RAW MEAT STORED ABOVE SALSA. STORE BELOW.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. EMPLOYEE USING TRASH CAN AS PREP TOP TO HOLD FOOD TRAYS. DISCONTINUE PRACTICE.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. MEAT DISPLAY COOLER AT COOKS LINE, CLEAN BOTTOM INTERIOR AND TRACTS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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. SEVERAL ITEMS STORED IN HAND SINK. REMOVE.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat counter
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand EMPLOYEES NOT USING SOAP AND WASHING FOR ONLY 2-3 SECONDS.
    Location: Kitchen (back)
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal. DRAIN LINE FROM WALK IN COOLER DRAINING INTO PREP SINK. REMOVE.
  • Heating and cooling capacity (corrected on site)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more. TAMALES IN LARGE POT ON SALES FLOOR WITH NO HEAT SOURCE TO KEEP FOOD HOT. DISCONTINUE PRACTICE.
  • 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. KEYS, EARPHONES, ETC.. STORED NEAR EQUIPMENT AND FOOD RELATED ITEMS. REMOVE.
    Location: Meat counter
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. CLEANED PANS STORED ON PIPES AND GREASE TRAP. DISCONTINUE PRACTICE.
    Location: Meat counter
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
  • 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.
  • Self service utensils (corrected on site)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s). NO DISPENSING UTENSIL PRESENT FOR PORK RINDS. PROVIDE.
    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. FLOOR AND FLOOR/WALL JUNCTURES - MEAT COUNTER, WALK IN COOLER AND FREEZER.
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. FLOOR AND FLOOR/WALL JUNCTURES - MEAT COUNTER, WALK IN COOLER AND FREEZER.
    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. FLOOR AND FLOOR/WALL JUNCTURES - MEAT COUNTER, WALK IN COOLER AND FREEZER.
    Location: Walk-in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE CLEARLY VISIBLE THERMOMETERS IN ALL COOLERS ON SALES FLOOR AS WELL AS MEAT DISPLAY CASE.
    Location: Sales floor
    Equipment: Upright cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE CLEARLY VISIBLE THERMOMETERS IN ALL COOLERS ON SALES FLOOR AS WELL AS MEAT DISPLAY CASE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner. WOOD RODS AND BOARDS USED TO HANG MEAT DISCONTINUE PRACTICE.
    Location: Kitchen (back)
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PREP TABLE PROPPED UP ON WOOD BLOCKS. REMOVE.
    Location: Meat counter
    Equipment: Prep table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) RAW CHICKEN WATER FROM MEAT CASE DRIPPING INTO CONTAINER ON FLOOR. PLEASE ASSESS, INCLUDING ASSOCIATED ODOR. 2) ICE AROUND WALK IN FREEZER DOOR. REPLACE GASKET, ETC..
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) RAW CHICKEN WATER FROM MEAT CASE DRIPPING INTO CONTAINER ON FLOOR. PLEASE ASSESS, INCLUDING ASSOCIATED ODOR. 2) ICE AROUND WALK IN FREEZER DOOR. REPLACE GASKET, ETC..
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL MOLDED CAULKING ON BACK SINKS.
    Location: Kitchen (back)
    Equipment: Prep sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL MOLDED CAULKING ON BACK SINKS.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. FOOD STORED ON FLOOR IN WALK IN COOLER. STORE ON SHELVING.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination. PORK RINDS IN UNIT NOT PROTECTED. PROTECT/COVER/PROVIDE SNEEZEGUARD.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. SHELVING AT MEAT COUNTER ARE SOILED, INCLUDING FOIL COVERED SHELVES. REMOVE FOIL AND CLEAN AS NECESSARY.
    Location: Meat counter
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen (back)
    Equipment: Prep sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Meat counter
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1. NO WATER FROM MOP SINK. REPAIR. 2. LEAK IN PREP SINK SPRAY ARM. REPAIR.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1. NO WATER FROM MOP SINK. REPAIR. 2. LEAK IN PREP SINK SPRAY ARM. REPAIR.
    Location: Kitchen (back)
    Equipment: Prep sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
 03/15/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Tamales out at room temperature not being mechanically hot held on sales floordiscontinue and provide hot holding
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Meat area employees using same gloves over and overstoing them in with the meats in coolerdiscontinue
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No paper towels at any hand sinksemployees not effectively washing hands
  • 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: Tray of raw chicken over containers of yogurtraw beef over containers filled with cooked sauces and ready to eat foods10-29ready to eat liquid item on shelf with raw beefPLEASE SEPERATE COMPLETELY THE TWO STORAGE SHELVESONE FOR RAW ONLY11-7ONCE AGAIN LARGE MEAT DELIVERY HAS BEEN THROWN ON SAME SHELVING AS READY TO EAT PRODUCTCITATION WILL BE ISSUED AT NEXT OBSERVANCE11-14Improved but not complete - seperate the shelves completely11-21Still not done correctly
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat hanging from hood systemdiscontinuemeat must be held over 135 or under 41 degrees10-29=REMOVE WOOD SLATS FOR HANGING MEAT11-21MEAT HANFING ONCE AGAINTHIS IS NOT PERMITTED - DISCONTINUE
    Location: Kitchen
  • 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: items store in hand sink in meat cutting area10/29Tongs in carniceria hand sinkSTOP PUTTING ITEMS IN HAND SINKS11-21Items in deli hand sink again
    Location: Deli area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: All food employees must wear hair protection
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Walk-in cooler
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: clean floors in meat area under shelving and floor to wall junctures
    Location: Deli area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean all cooler gaskets, tracks and handles
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean all equipment on cook linegrease build upclean more frequently
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: label all iytems in cooler cased made here or elsewhere with ingredients, name and dates
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Label cooler foods10-29labels on order11-7SOME ITEMS LABELED - OTHERS NOT
    Location: Sales floor
 11/28/2012Recheck
  • 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: Tamales out at room temperature not being mechanically hot held on sales floordiscontinue and provide hot holding
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Meat area employees using same gloves over and overstoing them in with the meats in coolerdiscontinue
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No paper towels at any hand sinksemployees not effectively washing hands
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Tray of raw chicken over containers of yogurtraw beef over containers filled with cooked sauces and ready to eat foods10-29ready to eat liquid item on shelf with raw beefPLEASE SEPERATE COMPLETELY THE TWO STORAGE SHELVESONE FOR RAW ONLY11-7ONCE AGAIN LARGE MEAT DELIVERY HAS BEEN THROWN ON SAME SHELVING AS READY TO EAT PRODUCTCITATION WILL BE ISSUED AT NEXT OBSERVANCE11-14Improved but not complete - seperate the shelves completely11-21Still not done correctly
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat hanging from hood systemdiscontinuemeat must be held over 135 or under 41 degrees10-29=REMOVE WOOD SLATS FOR HANGING MEAT11-21MEAT HANFING ONCE AGAINTHIS IS NOT PERMITTED - DISCONTINUE
    Location: Kitchen
  • 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: items store in hand sink in meat cutting area10/29Tongs in carniceria hand sinkSTOP PUTTING ITEMS IN HAND SINKS11-21Items in deli hand sink again
    Location: Deli area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: All food employees must wear hair protection
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Walk-in cooler
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: clean floors in meat area under shelving and floor to wall junctures
    Location: Deli area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean all cooler gaskets, tracks and handles
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean all equipment on cook linegrease build upclean more frequently
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: label all iytems in cooler cased made here or elsewhere with ingredients, name and dates
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Label cooler foods10-29labels on order11-7SOME ITEMS LABELED - OTHERS NOT
    Location: Sales floor
 11/21/2012Recheck
  • 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: Tamales out at room temperature not being mechanically hot held on sales floordiscontinue and provide hot holding
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Meat area employees using same gloves over and overstoing them in with the meats in coolerdiscontinue
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No paper towels at any hand sinksemployees not effectively washing hands
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Tray of raw chicken over containers of yogurtraw beef over containers filled with cooked sauces and ready to eat foods10-29ready to eat liquid item on shelf with raw beefPLEASE SEPERATE COMPLETELY THE TWO STORAGE SHELVESONE FOR RAW ONLY11-7ONCE AGAIN LARGE MEAT DELIVERY HAS BEEN THROWN ON SAME SHELVING AS READY TO EAT PRODUCTCITATION WILL BE ISSUED AT NEXT OBSERVANCE11-14Improved but not complete - seperate the shelves completely
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat hanging from hood systemdiscontinuemeat must be held over 135 or under 41 degrees10-29=REMOVE WOOD SLATS FOR HANGING MEAT
    Location: Kitchen
  • 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: items store in hand sink in meat cutting area10/29Tongs in carniceria hand sinkSTOP PUTTING ITEMS IN HAND SINKS
    Location: Deli area
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: All food employees must wear hair protection
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: clean floors in meat area under shelving and floor to wall junctures
    Location: Deli area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean all cooler gaskets, tracks and handles
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean all equipment on cook linegrease build upclean more frequently
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: label all iytems in cooler cased made here or elsewhere with ingredients, name and dates
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Label cooler foods10-29labels on order11-7SOME ITEMS LABELED - OTHERS NOT
    Location: Sales floor
 11/14/2012Recheck
  • 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: Tamales out at room temperature not being mechanically hot held on sales floordiscontinue and provide hot holding
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Meat area employees using same gloves over and overstoing them in with the meats in coolerdiscontinue
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No paper towels at any hand sinksemployees not effectively washing hands
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Tray of raw chicken over containers of yogurtraw beef over containers filled with cooked sauces and ready to eat foods10-29ready to eat liquid item on shelf with raw beefPLEASE SEPERATE COMPLETELY THE TWO STORAGE SHELVESONE FOR RAW ONLY11-7ONCE AGAIN LARGE MEAT DELIVERY HAS BEEN THROWN ON SAME SHELVING AS READY TO EAT PRODUCTCITATION WILL BE ISSUED AT NEXT OBSERVANCE
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat hanging from hood systemdiscontinuemeat must be held over 135 or under 41 degrees10-29=REMOVE WOOD SLATS FOR HANGING MEAT
    Location: Kitchen
  • 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: items store in hand sink in meat cutting area10/29Tongs in carniceria hand sinkSTOP PUTTING ITEMS IN HAND SINKS
    Location: Deli area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood11-7STILL NOT DONE
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: clean floors in meat area under shelving and floor to wall junctures
    Location: Deli area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean all cooler gaskets, tracks and handles
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean all equipment on cook linegrease build upclean more frequently
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: label all iytems in cooler cased made here or elsewhere with ingredients, name and dates
    Location: Sales floor
  • 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 cooler foods10-29labels on order11-7SOME ITEMS LABELED - OTHERS NOT
    Location: Sales floor
 11/07/2012Recheck
  • 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: Tamales out at room temperature not being mechanically hot held on sales floordiscontinue and provide hot holding
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Meat area employees using same gloves over and overstoing them in with the meats in coolerdiscontinue
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No paper towels at any hand sinksemployees not effectively washing hands
  • 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: Tray of raw chicken over containers of yogurtraw beef over containers filled with cooked sauces and ready to eat foods10-29ready to eat liquid item on shelf with raweefPLEASE SEPERATE COMPLETELY THE TWO STORAGE SHELVESONE FOR RAW ONLY
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat hanging from hood systemdiscontinuemeat must be held over 135 or under 41 degrees10-29=REMOVE WOOD SLATS FOR HANGING MEAT
    Location: Kitchen
  • 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: items store in hand sink in meat cutting area10/29Tongs in carniceria hand sinkSTOP PUTTING ITEMS IN HAND SINKS
    Location: Deli area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: clean floors in meat area under shelving and floor to wall junctures
    Location: Deli area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean all cooler gaskets, tracks and handles
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean all equipment on cook linegrease build upclean more frequently
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: label all iytems in cooler cased made here or elsewhere with ingredients, name and dates
    Location: Sales floor
  • 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 cooler foods10-29labels on order
 10/29/2012Recheck
  • 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: Tamales out at room temperature not being mechanically hot held on sales floordiscontinue and provide hot holding
    Location: Sales floor
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Meat area employees using same gloves over and overstoing them in with the meats in coolerdiscontinue
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No paper towels at any hand sinksemployees not effectively washing hands
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Tray of raw chicken over containers of yogurtraw beef over containers filled with cooked sauces and ready to eat foods
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Meat hanging from hood systemdiscontinuemeat must be held over 135 or under 41 degrees
    Location: Kitchen
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: items store in hand sink in meat cutting area
    Location: Deli area
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Add additonal lighting to walk in cooler and under cooking hood
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: clean floors in meat area under shelving and floor to wall junctures
    Location: Deli area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean all cooler gaskets, tracks and handles
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean all equipment on cook linegrease build upclean more frequently
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: label all iytems in cooler cased made here or elsewhere with ingredients, name and dates
    Location: Sales floor
  • 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 cooler foods
 10/22/2012Routine
  • 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: It is obvious there is no hand washing as both hand sinks are completely blockedno hand towels
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open coffee cup over stovelid and straw in unbreakable cup required5-9Meat cutting area had a glass coffee cup uncovered on prep table
    Location: Kitchen (back)
    Equipment: Stove
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw meat stored over sour cream containersstore raw below ready to eat
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Ball of dough resting on shelf in walk in on cardboardstore dough on sanitized cleanable surface
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean shelves in walk in cooler
    Location: Walk-in cooler
  • 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: Both hand sinks had items stored indeli - potback room- styro and glovesNever put anything in hand sinks
    Location: Kitchen (back)
  • 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: Both hand sinks had items stored indeli - potback room- styro and glovesNever put anything in hand sinks
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel5-9Chlorine way to strong - use test strips to ensure correct levels
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel5-9Chlorine way to strong - use test strips to ensure correct levels
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel5-9Chlorine way to strong - use test strips to ensure correct levels
    Location: Bakery area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: All employees in food areas not wearing hair protectionmeat area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Pots and pans stored in mop sinkdiscontinue
    Location: Kitchen (back)
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: Remove plastic table provide a stainless steel table
    Location: Deli area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Bakery area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Kitchen (back)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Towel dispenser not working in kitchenrepair
    Location: Kitchen (back)
  • Unapproved use of two bay (corrected on site)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Soiled dishes in vegetable sinkrepeat violation5-9Do not store pots on drainboardsclean food out of sink
    Location: Back room
    Equipment: 2-bay
 05/16/2012Recheck
  • 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: It is obvious there is no hand washing as both hand sinks are completely blockedno hand towels
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open coffee cup over stovelid and straw in unbreakable cup required5-9Meat cutting area had a glass coffee cup uncovered on prep table
    Location: Kitchen (back)
    Equipment: Stove
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw meat stored over sour cream containersstore raw below ready to eat
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Ball of dough resting on shelf in walk in on cardboardstore dough on sanitized cleanable surface
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean shelves in walk in cooler
    Location: Walk-in cooler
  • 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: Both hand sinks had items stored indeli - potback room- styro and glovesNever put anything in hand sinks
    Location: Kitchen (back)
  • 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: Both hand sinks had items stored indeli - potback room- styro and glovesNever put anything in hand sinks
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel5-9Chlorine way to strong - use test strips to ensure correct levels
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel5-9Chlorine way to strong - use test strips to ensure correct levels
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel5-9Chlorine way to strong - use test strips to ensure correct levels
    Location: Bakery area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: All employees in food areas not wearing hair protectionmeat area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Pots and pans stored in mop sinkdiscontinue
    Location: Kitchen (back)
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: Remove plastic table provide a stainless steel table
    Location: Deli area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Bakery area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Kitchen (back)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Towel dispenser not working in kitchenrepair
    Location: Kitchen (back)
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Soiled dishes in vegetable sinkrepeat violation5-9Do not store pots on drainboardsclean food out of sink
    Location: Back room
    Equipment: 2-bay
 05/09/2012Recheck
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: It is obvious there is no hand washing as both hand sinks are completely blockedno hand towels
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open coffee cup over stovelid and straw in unbreakable cup required
    Location: Kitchen (back)
    Equipment: Stove
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw meat stored over sour cream containersstore raw below ready to eat
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Ball of dough resting on shelf in walk in on cardboardstore dough on sanitized cleanable surface
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean shelves in walk in cooler
    Location: Walk-in cooler
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Both hand sinks had items stored indeli - potback room- styro and glovesNever put anything in hand sinks
    Location: Kitchen (back)
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Both hand sinks had items stored indeli - potback room- styro and glovesNever put anything in hand sinks
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chloro con agua - sanitizer buckets set anywhere for sanitizing or storage of wet towel
    Location: Bakery area
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: All employees in food areas not wearing hair protectionmeat area
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Pots and pans stored in mop sinkdiscontinue
    Location: Kitchen (back)
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: Remove plastic table provide a stainless steel table
    Location: Deli area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Bakery area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pots of hot food on floor in kitchen2 Box of eggs on floor in bakery3. boxes and pots under shelving in walk in cooler4. food on floor in freezer
    Location: Kitchen (back)
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Towel dispenser not working in kitchenrepair
    Location: Kitchen (back)
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Soiled dishes in vegetable sinkrepeat violation
    Location: Back room
    Equipment: 2-bay
 05/02/2012Routine
  • 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: Hot rice at 110rice must be held at 135 or hotterbring up to 165 then hold at135
    Location: Deli area
  • 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: Tamales in large pot sitting under sink at room temperaturekeep above 135 or below 41
    Location: Three bay area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1-18Bakery employees putting jello cubes in containers with bare handsGloves or utensil must be used
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Gloves not changed with function changes1-18Noted again
  • 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: Hands not washed when gloves were put onemployee in meat area1-18Bakery employee applied gloves without washing hands
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open employee drink in deli/meat cutter areaprovide lid and straw
    Location: Deli area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: meats stacked highno dividers between chicken, and fish, areasprovide better seperaton1-18Not done
    Location: Deli area
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: No date marking on cooked held items in walk in cooler1-18Not Done1-26Wrong items marked - need more explanation2-2No items currently required marking
    Location: Walk-in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Scrub pad in hand sink at meat areado not put items in hand sinks1-18Thermometer and spoon in sink
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths1-18Bakery still had no sanitizer1-26not done2-2bucket empty - please set chloro con agua for wet towels in bakery
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths1-18Bakery still had no sanitizer1-26not done2-2bucket empty - please set chloro con agua for wet towels in bakery
    Location: Bakery area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat area hat not applied until my presence was noted by employee
  • 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 walk in cooler floors and fan covers
    Location: Walk-in cooler
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: facility continually puts soiled pots/dishes in veg prep sinkdiscontinueclean and sanitize sink1-18Pots in veg sink again1-26Bakery mixer items being cleaned in veg sinkplease make a sign and put over sinkvegetables only
    Location: Back room
    Equipment: Veg. Sink
 02/02/2012Recheck
  • 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: Hot rice at 110rice must be held at 135 or hotterbring up to 165 then hold at135
    Location: Deli area
  • 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: Tamales in large pot sitting under sink at room temperaturekeep above 135 or below 41
    Location: Three bay area
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1-18Bakery employees putting jello cubes in containers with bare handsGloves or utensil must be used
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Gloves not changed with function changes1-18Noted again
  • 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: Hands not washed when gloves were put onemployee in meat area1-18Bakery employee applied gloves without washing hands
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open employee drink in deli/meat cutter areaprovide lid and straw
    Location: Deli area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: meats stacked highno dividers between chicken, and fish, areasprovide better seperaton1-18Not done
    Location: Deli area
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: No date marking on cooked held items in walk in cooler1-18Not Done1-26Wrong items marked - need more explanation
    Location: Walk-in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Scrub pad in hand sink at meat areado not put items in hand sinks1-18Thermometer and spoon in sink
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths1-18Bakery still had no sanitizer1-26not done
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths1-18Bakery still had no sanitizer1-26not done
    Location: Bakery area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat area hat not applied until my presence was noted by employee
  • 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 walk in cooler floors and fan covers
    Location: Walk-in cooler
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: facility continually puts soiled pots/dishes in veg prep sinkdiscontinueclean and sanitize sink1-18Pots in veg sink again1-26Bakery mixer items being cleaned in veg sinkplease make a sign and put over sinkvegetables only
    Location: Back room
    Equipment: Veg. Sink
 01/26/2012Recheck
  • 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: Hot rice at 110rice must be held at 135 or hotterbring up to 165 then hold at135
    Location: Deli area
  • 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: Tamales in large pot sitting under sink at room temperaturekeep above 135 or below 41
    Location: Three bay area
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1-18Bakery employees putting jello cubes in containers with bare handsGloves or utensil must be used
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Gloves not changed with function changes1-18Noted again
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Hands not washed when gloves were put onemployee in meat area1-18Bakery employee applied gloves without washing hands
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open employee drink in deli/meat cutter areaprovide lid and straw
    Location: Deli area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: meats stacked highno dividers between chicken, and fish, areasprovide better seperaton1-18Not done
    Location: Deli area
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: No date marking on cooked held items in walk in cooler1-18Not Done
    Location: Walk-in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Scrub pad in hand sink at meat areado not put items in hand sinks1-18Thermometer and spoon in sink
    Location: Deli area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths1-18Bakery still had no sanitizer
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths1-18Bakery still had no sanitizer
    Location: Bakery area
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat area hat not applied until my presence was noted by employee
  • 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 walk in cooler floors and fan covers
    Location: Walk-in cooler
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: facility continually puts soiled pots/dishes in veg prep sinkdiscontinueclean and sanitize sink1-18Pots in veg sink again
    Location: Back room
    Equipment: Veg. Sink
 01/18/2012Recheck
  • 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: Hot rice at 110rice must be held at 135 or hotterbring up to 165 then hold at135
    Location: Deli area
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Tamales in large pot sitting under sink at room temperaturekeep above 135 or below 41
    Location: Three bay area
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Gloves not changed with function changes
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Hands not washed when gloves were put onemployee in meat area
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open employee drink in deli/meat cutter areaprovide lid and straw
    Location: Deli area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: meats stacked highno dividers between chicken, and fish, areasprovide better seperaton
    Location: Deli area
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: No date marking on cooked held items in walk in cooler
    Location: Walk-in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Scrub pad in hand sink at meat areado not put items in hand sinks
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths
    Location: Deli area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No saitizer set for wet/soiled cloths
    Location: Bakery area
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Meat area hat not applied until my presence was noted by employee
  • 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 walk in cooler floors and fan covers
    Location: Walk-in cooler
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: facility continually puts soiled pots/dishes in veg prep sinkdiscontinueclean and sanitize sink
    Location: Back room
    Equipment: Veg. Sink
 01/12/2012Routine

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Name
China Wok
CHINA WOK
CVS PHARMACY #6605

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