- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING " NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: BACK ROOM REFRIGERATOR HOOKED UP TO EXTENSION CORD AND MEAT ROOM REGISTER HOOKED UP TO EXTENSION CORD.PROPERY CONNECT APPLIANCES TO A NEARBY OUTLET OR INSTALL MORE OUTLETS.
- 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. COOKED CHICKEN IN LARGE POT HOT HOLDING AT 91.9 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. COKED CHICKEN HOT HOLDING AT 112 DEGREES F IN SALES FLOOR STEAM TABLE. CHICKEN DISACARDED CORRECTED ON SITE.SPANISH VERSION OF TEMPERATURE CONTROL INFO GIVEN OUT.
Location: Kitchen
- 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. COOKED CHICKEN IN LARGE POT HOT HOLDING AT 91.9 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. COKED CHICKEN HOT HOLDING AT 112 DEGREES F IN SALES FLOOR STEAM TABLE. CHICKEN DISACARDED CORRECTED ON SITE.SPANISH VERSION OF TEMPERATURE CONTROL INFO GIVEN OUT.
Location: Sales floor
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: POT OF COOKED TOMATILLOS AT 69 DEGREES AND POT OF COOKED SPAGHETTI AT 68 DEGREES.MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PREVIOUSLY COOKED CHICKEN PLACED INTO STEAM TABLE FOR RE-HEATING. RE-HEAT TO 165 DEGREES F RAPIDLY AND THEN PLACE INTO STEAM TABLE.CHICKEN DISCARDED CORRECTED ON SITE. TEMPERATUR CONTROL INFO GIVEN OUT (SPANISH VERSION)
Location: Sales floor
Equipment: Steam table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES OF CLEANER IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLE LABELED CORRECTED ON SITE.
Location: Kitchen
- 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: CAN OF RAID FLYING INSECT KILLER IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A FOOD SERVICE OPERATION.CAN DISCARDED CORRECTED ON SITE.BOTTLE OF POWER STEERING FLUID NOW OVER COOLER IN BACK ROOM. 10-29-14
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: FRUIT FLIES BY PRODUCE ON SALES FLOOR. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS.
Location: Sales floor
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: KITCHEN STAFF NOT WASHING HANDS WHEN APPLY GLOVES BEFORE HANDLING READY TO EAT FOODS. DISCUSSED PROPER HAND WASHING WITH FOOD HANDLERS AND HAND WASHING GUIDES GIVEN OUT. CORRECTED ON SITE.
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: ESTABLISHMENT USING SCENTED BLEACH AS SANITIZER. DO NOT USE SCENTED BLEACH.PRODUCT DISCARDED CORRECTED ON SITE.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Comments: OPEN CUP OF COFFEE AT MEAT ROOM AND OPEN DRINKS IN COOLER.DO NOT EAT OR DRINK IN FOOD PREP AREAS.10-29-14 OPEN DRINKS IN COOLER AND IN KITCHEN
Location: Meat counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Comments: OPEN CUP OF COFFEE AT MEAT ROOM AND OPEN DRINKS IN COOLER.DO NOT EAT OR DRINK IN FOOD PREP AREAS.10-29-14 OPEN DRINKS IN COOLER AND IN KITCHEN
Location: Back room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY PRODUCE IN WALK IN COOLER.DISCARD SPOILED FOOD.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE PIG CARCASSES OVER SAUCES AND EGGS OVER READY TO EAT FOODS IN WALK IN COOLER.STORE RAW ANIMAL FOOD BELOW READY TO EAT FOODS. ORGANIZATIONAL CHART FOR COLD STORAGE INFO GIVEN OUT (SPANISH VERSION)ESTABLISHMENT NOW HAS RAW INTESTINE OVER READY TO EAT FOODS IN WALK IN AND RAW CHORIZO OVER SAUCES IN PREP TOP COOLER.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SAW , MEAT GRINDER AND MEAT SLICER ARE SOILED.CLEAN AND SANITIZE.SAW AND GRINDER ARE CLEAN BUT SLICER IS STILL SOILED 10-29-14
Location: Meat counter
Equipment: -
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: NO HAND SINK AT BAKERY AREA. PROVIDE HAND SINK OR STOP USING BAKERY.
Location: Bakery area
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: RUBBER GLOVES PLACED INTO KITCHEN HAND SINK. HAND SINK IS FOR HAND WASHING ONLY.GLOVES REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Air gap-water supply (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER HOSE HANGING INTO SINK COMPARTMENTS. SHORTEN HOSE TO PROVIDE A PROPER AIR GAP.
Location: Meat room
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: POTS AND UTENSILS BEING WASHED IN TWO BAY SINK WITH SANITIZING STEP.UTILIZE 3-BAY FOR WARE WASHING. PROPER USE OF 3 BAY SINK INFO GIVEN OUT.10-29-14 WITNESSED EMPLOYEE WARE WASHING IN TWO BAY SINK
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN KITCHEN AND MEAT ROOM.UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STILL STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN KITCHEN AND MEAT ROOM.UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STILL STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS
Location: Meat room
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SUGAR STORED IN OLD SOUR CREAM CONTAINERS. STORE BULK ITEMS IN PROPER CONTAINERS.SINGLE SERVICE ITEMS STILL BEING RE-USED 10-29-14
- 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: VITAMINS STORED ON PREP TABLE. KEEP PERSONAL MEDICINES AWAY FROM FOOD PREP AREA.TOOTH BRUSHES AND TOOTHPATSE ON TOP OF TABLES IN BACK ROOM.
Location: Kitchen
- 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: SINGLE SERVICE FOOD TRAYS STORED ON FLOOR.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
Location: Kitchen
- 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 STORED ON FLOOR. STORE CLEAN EQUIPMENT ON RACKS OR TABLES AND OFF THE FLOOR.
Location: Kitchen
- 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 STORED ON FLOOR. STORE CLEAN EQUIPMENT ON RACKS OR TABLES AND OFF THE FLOOR.
Location: Meat room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Meat counter
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Meat room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS ON FLOORS AND IN BUCKETS. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS ON FLOORS AND IN BUCKETS. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN KITCHEN.LIGHT OUT IN RESTROOM.REPLACE LIGHTS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN KITCHEN.LIGHT OUT IN RESTROOM.REPLACE LIGHTS.
Location: Restroom
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: DUMPSTER AREA AND BACK ALLEY FULL OF TRASH AND DEBRIS. CLEAN ENTIRE AREA AND STORE ALL REFUSE INSIDE OF DUMPSTER.
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: VENT HOOD AND FILTERS SOILED. CLEAN, SERVICE AND RE-TAG VENT HOOD.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: WALK IN COOLER COVE MOLDING DAMAGED.REPLACE DAMAGED COVE MOLDING.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.MISSING AND DAMAGED CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.2. EXHAUST FAN IS NOT OPERABLE IN BATHROOM. REPLACE/REPAIR FAN TO PROPER WORKING ORDER.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.MISSING AND DAMAGED CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.2. EXHAUST FAN IS NOT OPERABLE IN BATHROOM. REPLACE/REPAIR FAN TO PROPER WORKING ORDER.
Location: Restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BY 3 BAY SINK IS SOILED. CLEAN.
Location: Meat room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS AND TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS AND TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Meat room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Comments: HOT WATER AT HAND SINK MEASURED AT 87 DEGREES F.PROVIDE HOT WATER OF AT LEAST 100 DEGREES F.
Location: Meat room
Equipment: Hand sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE POT OF COOKED CHICKEN OUT IN KITCHEN WITH NO TEMPERATURE CONTROL AT 91.9 DEGREES. COOK STATES CHICKEN TO BE MADE INTO TAMALES AND WAS COOKED AT 8:00 AM THIS MORNING.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.SPANISH COOLING METHODS INFO GIVEN OUT. CHICKEN REHEATED ON STOVE. CORRECTED ON SITE
Location: Kitchen
- 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: NO THERMOMETER PROVIDED IN COLD TOP.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.NO THERMOMETER IN REFRIGERATOR IN BACK ROOM. PROVIDE THERMOMETER.
Location: Kitchen
Equipment: Cold top
- 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: NO THERMOMETER PROVIDED IN COLD TOP.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.NO THERMOMETER IN REFRIGERATOR IN BACK ROOM. PROVIDE THERMOMETER.
Location: Back room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: TRASH CAN BEING USED AS PREP TABLE AND OLD CARD TABLE BEING USED AS A PREP TABLE IN BAKERY AREA. DISCONTINUE THIS PRACTICE IMMEDIATELY.SUPPLY BAKERY WITH FOOD GRADE PREP TABLES.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SALES FLOOR ICE CREAM FREEZERS NEED TO BE DEFROSTED.
Location: Sales floor
Equipment: Ice cream freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3BAY SINK NEEDS TO BE RE-SEALED TO THE WALL.
Location: Meat room
Equipment: 3-bay
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ESTABLISHMENT IS SELLING HOME MADE LARD AT MEAT COUNTER. DISCONTINUE, ESTABLISHMENT NOT APPROVED TO SELL HOME MADE LARD.ESTABLISHMENT IS NOT SELLING HOME MADE LARD BUT NOW HAS UNLABELED SPICE/DRY GOOD CONTAINERS FOR SALE 10-29-14
Location: Meat counter
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- 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. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Sales floor
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
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. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Meat room
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE2. NO SOAP AT RESTROOM HAND SINK. PROVIDE SOAP.. SOAP REPLACED CORRECTED ON SITE
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE2. NO SOAP AT RESTROOM HAND SINK. PROVIDE SOAP.. SOAP REPLACED CORRECTED ON SITE
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER AT 3 BAY SINK MEASURED AT 87 DEGREES F.REPAIR HOT HOT WATER TO DELIVER WATER OF AT LEAST 110 DEGREES F.
Location: Meat room
Equipment: 3-bay
|
11/05/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING " NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: BACK ROOM REFRIGERATOR HOOKED UP TO EXTENSION CORD AND MEAT ROOM REGISTER HOOKED UP TO EXTENSION CORD.PROPERY CONNECT APPLIANCES TO A NEARBY OUTLET OR INSTALL MORE OUTLETS.
- 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. COOKED CHICKEN IN LARGE POT HOT HOLDING AT 91.9 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. COKED CHICKEN HOT HOLDING AT 112 DEGREES F IN SALES FLOOR STEAM TABLE. CHICKEN DISACARDED CORRECTED ON SITE.SPANISH VERSION OF TEMPERATURE CONTROL INFO GIVEN OUT.
Location: Kitchen
- 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. COOKED CHICKEN IN LARGE POT HOT HOLDING AT 91.9 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. COKED CHICKEN HOT HOLDING AT 112 DEGREES F IN SALES FLOOR STEAM TABLE. CHICKEN DISACARDED CORRECTED ON SITE.SPANISH VERSION OF TEMPERATURE CONTROL INFO GIVEN OUT.
Location: Sales floor
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: POT OF COOKED TOMATILLOS AT 69 DEGREES AND POT OF COOKED SPAGHETTI AT 68 DEGREES.MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PREVIOUSLY COOKED CHICKEN PLACED INTO STEAM TABLE FOR RE-HEATING. RE-HEAT TO 165 DEGREES F RAPIDLY AND THEN PLACE INTO STEAM TABLE.CHICKEN DISCARDED CORRECTED ON SITE. TEMPERATUR CONTROL INFO GIVEN OUT (SPANISH VERSION)
Location: Sales floor
Equipment: Steam table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES OF CLEANER IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLE LABELED CORRECTED ON SITE.
Location: Kitchen
- 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: CAN OF RAID FLYING INSECT KILLER IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A FOOD SERVICE OPERATION.CAN DISCARDED CORRECTED ON SITE.BOTTLE OF POWER STEERING FLUID NOW OVER COOLER IN BACK ROOM. 10-29-14
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: FRUIT FLIES BY PRODUCE ON SALES FLOOR. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS.
Location: Sales floor
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: KITCHEN STAFF NOT WASHING HANDS WHEN APPLY GLOVES BEFORE HANDLING READY TO EAT FOODS. DISCUSSED PROPER HAND WASHING WITH FOOD HANDLERS AND HAND WASHING GUIDES GIVEN OUT. CORRECTED ON SITE.
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: ESTABLISHMENT USING SCENTED BLEACH AS SANITIZER. DO NOT USE SCENTED BLEACH.PRODUCT DISCARDED CORRECTED ON SITE.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Comments: OPEN CUP OF COFFEE AT MEAT ROOM AND OPEN DRINKS IN COOLER.DO NOT EAT OR DRINK IN FOOD PREP AREAS.10-29-14 OPEN DRINKS IN COOLER AND IN KITCHEN
Location: Meat counter
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Comments: OPEN CUP OF COFFEE AT MEAT ROOM AND OPEN DRINKS IN COOLER.DO NOT EAT OR DRINK IN FOOD PREP AREAS.10-29-14 OPEN DRINKS IN COOLER AND IN KITCHEN
Location: Back room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY PRODUCE IN WALK IN COOLER.DISCARD SPOILED FOOD.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE PIG CARCASSES OVER SAUCES AND EGGS OVER READY TO EAT FOODS IN WALK IN COOLER.STORE RAW ANIMAL FOOD BELOW READY TO EAT FOODS. ORGANIZATIONAL CHART FOR COLD STORAGE INFO GIVEN OUT (SPANISH VERSION)ESTABLISHMENT NOW HAS RAW INTESTINE OVER READY TO EAT FOODS IN WALK IN AND RAW CHORIZO OVER SAUCES IN PREP TOP COOLER.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SAW , MEAT GRINDER AND MEAT SLICER ARE SOILED.CLEAN AND SANITIZE.SAW AND GRINDER ARE CLEAN BUT SLICER IS STILL SOILED 10-29-14
Location: Meat counter
Equipment: -
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: NO HAND SINK AT BAKERY AREA. PROVIDE HAND SINK OR STOP USING BAKERY.
Location: Bakery area
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: RUBBER GLOVES PLACED INTO KITCHEN HAND SINK. HAND SINK IS FOR HAND WASHING ONLY.GLOVES REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER HOSE HANGING INTO SINK COMPARTMENTS. SHORTEN HOSE TO PROVIDE A PROPER AIR GAP.
Location: Meat room
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: POTS AND UTENSILS BEING WASHED IN TWO BAY SINK WITH SANITIZING STEP.UTILIZE 3-BAY FOR WARE WASHING. PROPER USE OF 3 BAY SINK INFO GIVEN OUT.10-29-14 WITNESSED EMPLOYEE WARE WASHING IN TWO BAY SINK
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN KITCHEN AND MEAT ROOM.UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STILL STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN KITCHEN AND MEAT ROOM.UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY.FOOD STILL STORED IN USED GROCERY BAGS IN MULTIPLE LOCATIONS
Location: Meat room
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SUGAR STORED IN OLD SOUR CREAM CONTAINERS. STORE BULK ITEMS IN PROPER CONTAINERS.SINGLE SERVICE ITEMS STILL BEING RE-USED 10-29-14
- 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: VITAMINS STORED ON PREP TABLE. KEEP PERSONAL MEDICINES AWAY FROM FOOD PREP AREA.TOOTH BRUSHES AND TOOTHPATSE ON TOP OF TABLES IN BACK ROOM.
Location: Kitchen
- 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: SINGLE SERVICE FOOD TRAYS STORED ON FLOOR.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
Location: Kitchen
- 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 STORED ON FLOOR. STORE CLEAN EQUIPMENT ON RACKS OR TABLES AND OFF THE FLOOR.
Location: Kitchen
- 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 STORED ON FLOOR. STORE CLEAN EQUIPMENT ON RACKS OR TABLES AND OFF THE FLOOR.
Location: Meat room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Meat counter
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Meat room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS ON FLOORS AND IN BUCKETS. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS ON FLOORS AND IN BUCKETS. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN KITCHEN.LIGHT OUT IN RESTROOM.REPLACE LIGHTS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN KITCHEN.LIGHT OUT IN RESTROOM.REPLACE LIGHTS.
Location: Restroom
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: DUMPSTER AREA AND BACK ALLEY FULL OF TRASH AND DEBRIS. CLEAN ENTIRE AREA AND STORE ALL REFUSE INSIDE OF DUMPSTER.
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: VENT HOOD AND FILTERS SOILED. CLEAN, SERVICE AND RE-TAG VENT HOOD.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: WALK IN COOLER COVE MOLDING DAMAGED.REPLACE DAMAGED COVE MOLDING.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.MISSING AND DAMAGED CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.2. EXHAUST FAN IS NOT OPERABLE IN BATHROOM. REPLACE/REPAIR FAN TO PROPER WORKING ORDER.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.MISSING AND DAMAGED CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.2. EXHAUST FAN IS NOT OPERABLE IN BATHROOM. REPLACE/REPAIR FAN TO PROPER WORKING ORDER.
Location: Restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BY 3 BAY SINK IS SOILED. CLEAN.
Location: Meat room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS AND TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS AND TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Meat room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Comments: HOT WATER AT HAND SINK MEASURED AT 87 DEGREES F.PROVIDE HOT WATER OF AT LEAST 100 DEGREES F.
Location: Meat room
Equipment: Hand sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE POT OF COOKED CHICKEN OUT IN KITCHEN WITH NO TEMPERATURE CONTROL AT 91.9 DEGREES. COOK STATES CHICKEN TO BE MADE INTO TAMALES AND WAS COOKED AT 8:00 AM THIS MORNING.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.SPANISH COOLING METHODS INFO GIVEN OUT. CHICKEN REHEATED ON STOVE. CORRECTED ON SITE
Location: Kitchen
- 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: NO THERMOMETER PROVIDED IN COLD TOP.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.NO THERMOMETER IN REFRIGERATOR IN BACK ROOM. PROVIDE THERMOMETER.
Location: Kitchen
Equipment: Cold top
- 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: NO THERMOMETER PROVIDED IN COLD TOP.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.NO THERMOMETER IN REFRIGERATOR IN BACK ROOM. PROVIDE THERMOMETER.
Location: Back room
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: TRASH CAN BEING USED AS PREP TABLE AND OLD CARD TABLE BEING USED AS A PREP TABLE IN BAKERY AREA. DISCONTINUE THIS PRACTICE IMMEDIATELY.SUPPLY BAKERY WITH FOOD GRADE PREP TABLES.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SALES FLOOR ICE CREAM FREEZERS NEED TO BE DEFROSTED.
Location: Sales floor
Equipment: Ice cream freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3BAY SINK NEEDS TO BE RE-SEALED TO THE WALL.
Location: Meat room
Equipment: 3-bay
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ESTABLISHMENT IS SELLING HOME MADE LARD AT MEAT COUNTER. DISCONTINUE, ESTABLISHMENT NOT APPROVED TO SELL HOME MADE LARD.ESTABLISHMENT IS NOT SELLING HOME MADE LARD BUT NOW HAS UNLABELED SPICE/DRY GOOD CONTAINERS FOR SALE 10-29-14
Location: Meat counter
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- 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. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Sales floor
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
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. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Meat room
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE2. NO SOAP AT RESTROOM HAND SINK. PROVIDE SOAP.. SOAP REPLACED CORRECTED ON SITE
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE2. NO SOAP AT RESTROOM HAND SINK. PROVIDE SOAP.. SOAP REPLACED CORRECTED ON SITE
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER AT 3 BAY SINK MEASURED AT 87 DEGREES F.REPAIR HOT HOT WATER TO DELIVER WATER OF AT LEAST 110 DEGREES F.
Location: Meat room
Equipment: 3-bay
|
10/29/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING " NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: BACK ROOM REFRIGERATOR HOOKED UP TO EXTENSION CORD AND MEAT ROOM REGISTER HOOKED UP TO EXTENSION CORD.PROPERY CONNECT APPLIANCES TO A NEARBY OUTLET OR INSTALL MORE OUTLETS.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED CHICKEN IN LARGE POT HOT HOLDING AT 91.9 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. COKED CHICKEN HOT HOLDING AT 112 DEGREES F IN SALES FLOOR STEAM TABLE. CHICKEN DISACARDED CORRECTED ON SITE.SPANISH VERSION OF TEMPERATURE CONTROL INFO GIVEN OUT.
Location: Kitchen
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED CHICKEN IN LARGE POT HOT HOLDING AT 91.9 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. COKED CHICKEN HOT HOLDING AT 112 DEGREES F IN SALES FLOOR STEAM TABLE. CHICKEN DISACARDED CORRECTED ON SITE.SPANISH VERSION OF TEMPERATURE CONTROL INFO GIVEN OUT.
Location: Sales floor
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: POT OF COOKED TOMATILLOS AT 69 DEGREES AND POT OF COOKED SPAGHETTI AT 68 DEGREES.MAINTAIN COLD FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PREVIOUSLY COOKED CHICKEN PLACED INTO STEAM TABLE FOR RE-HEATING. RE-HEAT TO 165 DEGREES F RAPIDLY AND THEN PLACE INTO STEAM TABLE.CHICKEN DISCARDED CORRECTED ON SITE. TEMPERATUR CONTROL INFO GIVEN OUT (SPANISH VERSION)
Location: Sales floor
Equipment: Steam table
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLES OF CLEANER IN KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLE LABELED CORRECTED ON SITE.
Location: Kitchen
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID FLYING INSECT KILLER IN ESTABLISHMENT. DO NOT USE HOUSE HOLD PESTICIDES IN A FOOD SERVICE OPERATION.CAN DISCARDED CORRECTED ON SITE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES BY PRODUCE ON SALES FLOOR. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS.
Location: Sales floor
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: KITCHEN STAFF NOT WASHING HANDS WHEN APPLY GLOVES BEFORE HANDLING READY TO EAT FOODS. DISCUSSED PROPER HAND WASHING WITH FOOD HANDLERS AND HAND WASHING GUIDES GIVEN OUT. CORRECTED ON SITE.
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: ESTABLISHMENT USING SCENTED BLEACH AS SANITIZER. DO NOT USE SCENTED BLEACH.PRODUCT DISCARDED CORRECTED ON SITE.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Comments: OPEN CUP OF COFFEE AT MEAT ROOM AND OPEN DRINKS IN COOLER.DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Location: Meat counter
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Comments: OPEN CUP OF COFFEE AT MEAT ROOM AND OPEN DRINKS IN COOLER.DO NOT EAT OR DRINK IN FOOD PREP AREAS.
Location: Back room
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY PRODUCE IN WALK IN COOLER.DISCARD SPOILED FOOD.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: WHOLE PIG CARCASSES OVER SAUCES AND EGGS OVER READY TO EAT FOODS IN WALK IN COOLER.STORE RAW ANIMAL FOOD BELOW READY TO EAT FOODS. ORGANIZATIONAL CHART FOR COLD STORAGE INFO GIVEN OUT (SPANISH VERSION)
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SAW , MEAT GRINDER AND MEAT SLICER ARE SOILED.CLEAN AND SANITIZE.
Location: Meat counter
Equipment: -
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: NO HAND SINK AT BAKERY AREA. PROVIDE HAND SINK OR STOP USING BAKERY.
Location: Bakery area
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: RUBBER GLOVES PLACED INTO KITCHEN HAND SINK. HAND SINK IS FOR HAND WASHING ONLY.GLOVES REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER HOSE HANGING INTO SINK COMPARTMENTS. SHORTEN HOSE TO PROVIDE A PROPER AIR GAP.
Location: Meat room
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: POTS AND UTENSILS BEING WASHED IN TWO BAY SINK WITH SANITIZING STEP.UTILIZE 3-BAY FOR WARE WASHING. PROPER USE OF 3 BAY SINK INFO GIVEN OUT.
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN KITCHEN AND MEAT ROOM.UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS IN KITCHEN AND MEAT ROOM.UTILIZE APPROVED FOOD GRADE CONTAINERS ONLY.
Location: Meat room
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SUGAR STORED IN OLD SOUR CREAM CONTAINERS. STORE BULK ITEMS IN PROPER CONTAINERS.
- 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: VITAMINS STORED ON PREP TABLE. KEEP PERSONAL MEDICINES AWAY FROM FOOD PREP AREA.TOOTH BRUSHES AND TOOTHPATSE ON TOP OF TABLES IN BACK ROOM.
Location: Kitchen
- 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: SINGLE SERVICE FOOD TRAYS STORED ON FLOOR.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
Location: Kitchen
- 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 STORED ON FLOOR. STORE CLEAN EQUIPMENT ON RACKS OR TABLES AND OFF THE FLOOR.
Location: Kitchen
- 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 STORED ON FLOOR. STORE CLEAN EQUIPMENT ON RACKS OR TABLES AND OFF THE FLOOR.
Location: Meat room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Outdoor storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Sales floor
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Meat counter
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER AND OLD POOL TABLE IN BACK ROOM.2. LARGE WOOD DISPLAY CASE IN BACK ALLEY.3. OLD UNSUED DISPLAY COOLER ON FRONT OF SALES FLOOR.4. METAL BAR ABOVE MEAT COUNTER USED FOR HANGING MEAT.5. UNUSED ICE MACHINE IN MEAT ROOM.REMOVE ALL UNECESSARY AND UNUSED EQUIPMENT.
Location: Meat room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS ON FLOORS AND IN BUCKETS. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS ON FLOORS AND IN BUCKETS. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN KITCHEN.LIGHT OUT IN RESTROOM.REPLACE LIGHTS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN KITCHEN.LIGHT OUT IN RESTROOM.REPLACE LIGHTS.
Location: Restroom
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: DUMPSTER AREA AND BACK ALLEY FULL OF TRASH AND DEBRIS. CLEAN ENTIRE AREA AND STORE ALL REFUSE INSIDE OF DUMPSTER.
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: VENT HOOD AND FILTERS SOILED. CLEAN, SERVICE AND RE-TAG VENT HOOD.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: WALK IN COOLER COVE MOLDING DAMAGED.REPLACE DAMAGED COVE MOLDING.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.MISSING AND DAMAGED CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.2. EXHAUST FAN IS NOT OPERABLE IN BATHROOM. REPLACE/REPAIR FAN TO PROPER WORKING ORDER.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1.MISSING AND DAMAGED CEILING TILES IN BACK ROOM. REPLACE CEILING TILES.2. EXHAUST FAN IS NOT OPERABLE IN BATHROOM. REPLACE/REPAIR FAN TO PROPER WORKING ORDER.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BY 3 BAY SINK IS SOILED. CLEAN.
Location: Meat room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS AND TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS AND TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Meat room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Comments: HOT WATER AT HAND SINK MEASURED AT 87 DEGREES F.PROVIDE HOT WATER OF AT LEAST 100 DEGREES F.
Location: Meat room
Equipment: Hand sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE POT OF COOKED CHICKEN OUT IN KITCHEN WITH NO TEMPERATURE CONTROL AT 91.9 DEGREES. COOK STATES CHICKEN TO BE MADE INTO TAMALES AND WAS COOKED AT 8:00 AM THIS MORNING.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.SPANISH COOLING METHODS INFO GIVEN OUT. CHICKEN REHEATED ON STOVE. CORRECTED ON SITE
Location: Kitchen
- 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: NO THERMOMETER PROVIDED IN COLD TOP.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.NO THERMOMETER IN REFRIGERATOR IN BACK ROOM. PROVIDE THERMOMETER.
Location: Kitchen
Equipment: Cold top
- 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: NO THERMOMETER PROVIDED IN COLD TOP.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.NO THERMOMETER IN REFRIGERATOR IN BACK ROOM. PROVIDE THERMOMETER.
Location: Back room
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: TRASH CAN BEING USED AS PREP TABLE AND OLD CARD TABLE BEING USED AS A PREP TABLE IN BAKERY AREA. DISCONTINUE THIS PRACTICE IMMEDIATELY.SUPPLY BAKERY WITH FOOD GRADE PREP TABLES.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SALES FLOOR ICE CREAM FREEZERS NEED TO BE DEFROSTED.
Location: Sales floor
Equipment: Ice cream freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3BAY SINK NEEDS TO BE RE-SEALED TO THE WALL.
Location: Meat room
Equipment: 3-bay
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ESTABLISHMENT IS SELLING HOME MADE LARD AT MEAT COUNTER. DISCONTINUE, ESTABLISHMENT NOT APPROVED TO SELL HOME MADE LARD.
Location: Meat counter
- 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. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- 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. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Sales floor
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF SALT ON FLOOR IN KITCHEN.2. BOXES OF TORTILLAS, BOXES OF CORN MEAL AND BAGS OF ONIONS ON FLOOR IN SALES FLOOR.3. BOXES OF FOOD ON FLOOR IN WALK IN COOLER.4. UNCOVERED/UNWRAPPED PIGS FEET IN CHEST FREEZER.STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. COVER OR WRAP FOOD TO PROTECT FROM CONTAMINATION.
Location: Meat room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SHELF OF PREP TABLE SOILED SOILED IN KITCHEN.2.BOTTOM SHELF OF PREP TABLE SOILED AT MEAT ROOM.3. CARTS AND SHELVES IN WALK IN COOLER SOILED.CLEAN AND SANITIZE ALL SURFACES.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE2. NO SOAP AT RESTROOM HAND SINK. PROVIDE SOAP.. SOAP REPLACED CORRECTED ON SITE
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. NO SOAP AT KITCHEN HAND SINK. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE2. NO SOAP AT RESTROOM HAND SINK. PROVIDE SOAP.. SOAP REPLACED CORRECTED ON SITE
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER AT 3 BAY SINK MEASURED AT 87 DEGREES F.REPAIR HOT HOT WATER TO DELIVER WATER OF AT LEAST 110 DEGREES F.
Location: Meat room
Equipment: 3-bay
|
10/22/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW PORK STORED OVER TAMALES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. FOOD BEING STORED IN RE-USED DISH SOAP BUCKET.DO NOT RE-USE DISH SOAP BUCKET. MUST STORE ALL FOOD IN FOOD GRADE CONTAINERS.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Meat counter
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. REMOVE DOMESTIC FRIDGE/FREEZER COMBO.PROVIDE COMMERCIAL GRADE EQUIPMENT.
Location: Kitchen
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. PROVIDE LABELS FOR ALL FOODS TAKEN OUT OF ORIGINAL PACKAGING AND REPACKAGED OR MADE IN THE ESTABLISHMENT. SEE ABOVE.ORPROVIDE APPROVED FOOD CONTAINERS FOR BULK SELF SERVICE.OR STORE BEHIND COUNTER.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE QUAT TEST KIT FOR QUAT SANITIZER.
Location: Meat counter
Equipment: 3-bay
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. PLASTIC EATING UTENSILS IN MEAT COUNTER AREA AND IN THE DINING ROOM ARE STORED IMPROPERLY.STORE ALL EATING UTENSILS WITH HANDLES UPWARDS.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL BROKEN OR UNUSED EQUIPMENT FROM ESTABLISHMENT.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. SEAL RAW WOOD AROUND SERVICE WINDOW FOR TAQUERIA AND ON EDGES OF SERVICE COUNTER.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ELIMINATE CAUSE OF THE LEAK COMING FROM THE ROOF IN THE MEAT AREA NEAR THE CHEST FREEZER.2. ELIMINATE CAUSE OF THE LEAK COMING FROOM CEILING OF WALK IN COOLER. NOTE: CONTINUING TO CAULK THE CEILING OF WALK IN COOLER MAY NOT ELIMINATE THE PROBLEM.
|
02/03/2014 | Pre-Licensing Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW PORK STORED OVER TAMALES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. FOOD BEING STORED IN RE-USED DISH SOAP BUCKET.DO NOT RE-USE DISH SOAP BUCKET. MUST STORE ALL FOOD IN FOOD GRADE CONTAINERS.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Meat counter
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. REMOVE DOMESTIC FRIDGE/FREEZER COMBO.PROVIDE COMMERCIAL GRADE EQUIPMENT.
Location: Kitchen
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. PROVIDE LABELS FOR ALL FOODS TAKEN OUT OF ORIGINAL PACKAGING AND REPACKAGED OR MADE IN THE ESTABLISHMENT. SEE ABOVE.ORPROVIDE APPROVED FOOD CONTAINERS FOR BULK SELF SERVICE.OR STORE BEHIND COUNTER.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE QUAT TEST KIT FOR QUAT SANITIZER.
Location: Meat counter
Equipment: 3-bay
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. PLASTIC EATING UTENSILS IN MEAT COUNTER AREA AND IN THE DINING ROOM ARE STORED IMPROPERLY.STORE ALL EATING UTENSILS WITH HANDLES UPWARDS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS MISSING/OUT IN MEAT COUNTER AREA.ENSURE ALL BULBS ARE USED IN LIGHTS IN MEAT COUNTER AREA OR ADDITIONAL LIGHTS MAY NEED TO BE INSTALLED.2. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS MISSING/OUT IN MEAT COUNTER AREA.ENSURE ALL BULBS ARE USED IN LIGHTS IN MEAT COUNTER AREA OR ADDITIONAL LIGHTS MAY NEED TO BE INSTALLED.2. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL BROKEN OR UNUSED EQUIPMENT FROM ESTABLISHMENT.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. SEAL RAW WOOD AROUND SERVICE WINDOW FOR TAQUERIA AND ON EDGES OF SERVICE COUNTER.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ELIMINATE CAUSE OF THE LEAK COMING FROM THE ROOF IN THE MEAT AREA NEAR THE CHEST FREEZER.2. ELIMINATE CAUSE OF THE LEAK COMING FROOM CEILING OF WALK IN COOLER. NOTE: CONTINUING TO CAULK THE CEILING OF WALK IN COOLER MAY NOT ELIMINATE THE PROBLEM.
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12/30/2013 | Pre-Licensing Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW PORK STORED OVER TAMALES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. FOOD BEING STORED IN RE-USED DISH SOAP BUCKET.DO NOT RE-USE DISH SOAP BUCKET. MUST STORE ALL FOOD IN FOOD GRADE CONTAINERS.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Meat counter
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. REMOVE DOMESTIC FRIDGE/FREEZER COMBO AND DOMESTIC STOVE.PROVIDE COMMERCIAL GRADE EQUIPMENT.
Location: Kitchen
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. PROVIDE LABELS FOR ALL FOODS TAKEN OUT OF ORIGINAL PACKAGING AND REPACKAGED OR MADE IN THE ESTABLISHMENT. SEE ABOVE.ORPROVIDE APPROVED FOOD CONTAINERS FOR BULK SELF SERVICE.OR STORE BEHIND COUNTER.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE QUAT TEST KIT FOR QUAT SANITIZER.
Location: Meat counter
Equipment: 3-bay
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. PLASTIC EATING UTENSILS IN MEAT COUNTER AREA AND IN THE DINING ROOM ARE STORED IMPROPERLY.STORE ALL EATING UTENSILS WITH HANDLES UPWARDS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS MISSING/OUT IN MEAT COUNTER AREA.ENSURE ALL BULBS ARE USED IN LIGHTS IN MEAT COUNTER AREA OR ADDITIONAL LIGHTS MAY NEED TO BE INSTALLED.2. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS MISSING/OUT IN MEAT COUNTER AREA.ENSURE ALL BULBS ARE USED IN LIGHTS IN MEAT COUNTER AREA OR ADDITIONAL LIGHTS MAY NEED TO BE INSTALLED.2. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL BROKEN OR UNUSED EQUIPMENT FROM ESTABLISHMENT.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. SEAL RAW WOOD AROUND SERVICE WINDOW FOR TAQUERIA AND ON EDGES OF SERVICE COUNTER.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ELIMINATE CAUSE OF THE LEAK COMING FROM THE ROOF IN THE MEAT AREA NEAR THE CHEST FREEZER.2. ELIMINATE CAUSE OF THE LEAK COMING FROOM CEILING OF WALK IN COOLER. NOTE: CONTINUING TO CAULK THE CEILING OF WALK IN COOLER MAY NOT ELIMINATE THE PROBLEM.
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12/20/2013 | Pre-Licensing Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW PORK STORED OVER TAMALES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. FOOD BEING STORED IN RE-USED DISH SOAP BUCKET.DO NOT RE-USE DISH SOAP BUCKET. MUST STORE ALL FOOD IN FOOD GRADE CONTAINERS.
Location: Walk-in cooler
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: 1. WATER NOT AVAILABLE AT HAND SINK OR TWO BAY PREP SINK IN TAQUERIA. HAND SINK AND TWO BAY PREP SINK MUST BOTH BE ABLE TO PROVIDE HOT AND COLD RUNNING WATER. ***TAQUERIA IS CLOSED UNTIL THIS VIOLATION IS RESOLVED***
Location: Kitchen
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: 1. WATER NOT AVAILABLE AT HAND SINK OR TWO BAY PREP SINK IN TAQUERIA. HAND SINK AND TWO BAY PREP SINK MUST BOTH BE ABLE TO PROVIDE HOT AND COLD RUNNING WATER. ***TAQUERIA IS CLOSED UNTIL THIS VIOLATION IS RESOLVED***
Location: Kitchen
Equipment: Prep sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Meat counter
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FISH STORED IN TRASH BAG IN CHEST FREEZER IN MEAT COUNTER AREA.2. PORK STORED IN TRASH BAG IN WALK IN COOLER.STORE ALL FOODS IN FOOD GRADE BAGS. DISCONTINUE USE OF TRASH BAGS.3. USING PIECE OF WOOD AS STIRRING STICK FOR MEAT GRINDER.DISCARD. USE ONLY APPROVED FOOD GRADE UTENSILS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. REMOVE DOMESTIC FRIDGE/FREEZER COMBO AND DOMESTIC STOVE.PROVIDE COMMERCIAL GRADE EQUIPMENT.
Location: Kitchen
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: 1. PROVIDE LABELS FOR ALL FOODS TAKEN OUT OF ORIGINAL PACKAGING AND REPACKAGED OR MADE IN THE ESTABLISHMENT. SEE ABOVE.ORPROVIDE APPROVED FOOD CONTAINERS FOR BULK SELF SERVICE.OR STORE BEHIND COUNTER.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE QUAT TEST KIT FOR QUAT SANITIZER.
Location: Meat counter
Equipment: 3-bay
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. PLASTIC EATING UTENSILS IN MEAT COUNTER AREA AND IN THE DINING ROOM ARE STORED IMPROPERLY.STORE ALL EATING UTENSILS WITH HANDLES UPWARDS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS MISSING/OUT IN MEAT COUNTER AREA.ENSURE ALL BULBS ARE USED IN LIGHTS IN MEAT COUNTER AREA OR ADDITIONAL LIGHTS MAY NEED TO BE INSTALLED.2. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Meat counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS MISSING/OUT IN MEAT COUNTER AREA.ENSURE ALL BULBS ARE USED IN LIGHTS IN MEAT COUNTER AREA OR ADDITIONAL LIGHTS MAY NEED TO BE INSTALLED.2. INSTALL ADDITIONAL LIGHTING IN WALK IN COOLER.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL BROKEN OR UNUSED EQUIPMENT FROM ESTABLISHMENT.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. SEAL RAW WOOD AROUND SERVICE WINDOW FOR TAQUERIA AND ON EDGES OF SERVICE COUNTER.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ELIMINATE CAUSE OF THE LEAK COMING FROM THE ROOF IN THE MEAT AREA NEAR THE CHEST FREEZER.2. ELIMINATE CAUSE OF THE LEAK COMING FROOM CEILING OF WALK IN COOLER. NOTE: CONTINUING TO CAULK THE CEILING OF WALK IN COOLER MAY NOT ELIMINATE THE PROBLEM.
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12/19/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TIENDA FLORES, 7857 MICHIGAN RD, Indianapolis, IN »