TIENDA MORELOS, 2350 E STOP 11 RD, Indianapolis, IN - Restaurant inspection findings and violations

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

Business Info

Name: TIENDA MORELOS
Type: Grocery
Address: 2350 E STOP 11 RD, Indianapolis, IN 46227
County: Marion
License #: 203073
Smoking: Smoke Free
Total inspections: 31
Last inspection: 10/23/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about TIENDA MORELOS, 2350 E STOP 11 RD, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • 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. Beans at steam table in kitchen area held at 126 deg. F Hold all hot foods at 135 deg. F or above. 2. Cooked Onions and Peppers held at 95 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Small pan of beef on top of small flat top grill in kitchen area held at 116 deg. F Hold all hot foods at 135 deg. F or above. NOTE > TEMPEATURE VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
    Location: Kitchen
    Equipment: Steam table
  • 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. Beans at steam table in kitchen area held at 126 deg. F Hold all hot foods at 135 deg. F or above. 2. Cooked Onions and Peppers held at 95 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Small pan of beef on top of small flat top grill in kitchen area held at 116 deg. F Hold all hot foods at 135 deg. F or above. NOTE > TEMPEATURE VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
    Location: Kitchen
    Equipment: Steam table
  • 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. Beans at steam table in kitchen area held at 126 deg. F Hold all hot foods at 135 deg. F or above. 2. Cooked Onions and Peppers held at 95 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Small pan of beef on top of small flat top grill in kitchen area held at 116 deg. F Hold all hot foods at 135 deg. F or above. NOTE > TEMPEATURE VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Glass door reach in cooler in meat department for cheese and lunch meats holding potentially hazadous foods at 48 deg. F Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. 2. Small jar of potentially hazardous mayonnaise on small table by check out in customer area. Do not sit potentailly hazardous foods out at room temperature. Hold at 41 deg F or below.
    Location: Meat counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Glass door reach in cooler in meat department for cheese and lunch meats holding potentially hazadous foods at 48 deg. F Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. 2. Small jar of potentially hazardous mayonnaise on small table by check out in customer area. Do not sit potentailly hazardous foods out at room temperature. Hold at 41 deg F or below.
    Location: Sales floor
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Home use only " Raid " roach spary in meat cuting area by three bay sink. Home use only pesticides are not allowed for use in establishment. Remove from store.
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler soiled. Clean and remvoe standing water. Repair unit if needed. 2. Large white cutting boards in meat cutting area have deep cuts and are soiled. Repair or replace so as to provide a surface that is smooth and easily cleanable.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler soiled. Clean and remvoe standing water. Repair unit if needed. 2. Large white cutting boards in meat cutting area have deep cuts and are soiled. Repair or replace so as to provide a surface that is smooth and easily cleanable.
    Location: Meat room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Snow cone machine set up in customer area without apporved hand sink that is supolied with hot and cold running water, soap and towels. Establishment must submint plans to health dept. and be approved before you install hand sink. You are not approved to sale any open foods in front sales floor area. Remove snow cone machne from establsihment unitl you have been approved by health dept. NOTE > THIS IS A REPEAT VIOLATION.
    Location: Sales floor
  • 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. Two large plastic grabage bags of cooked pork rinds in dry stock area. Garbage bags are not food grade. Do not use use garbage bags for any food storage. Use only food grade bags , containers to store food items in. NOTE > REPEAT VIOLATION.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coat and boots stored on shelving with food items in dry stock area. Store personal item(s) away from food and food related articles.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old meat saw in meat cutting area. Clean and repair or remove from establishment. 2. Old ice machine in meat cutting area. Clean and repair or remove from establishment. 3. Bench grinder on top of chest freezer in meat cutitng area. Do not meat grinders in food processing areas. Remove.
    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 meat saw in meat cutting area. Clean and repair or remove from establishment. 2. Old ice machine in meat cutting area. Clean and repair or remove from establishment. 3. Bench grinder on top of chest freezer in meat cutitng area. Do not meat grinders in food processing areas. Remove.
    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 meat saw in meat cutting area. Clean and repair or remove from establishment. 2. Old ice machine in meat cutting area. Clean and repair or remove from establishment. 3. Bench grinder on top of chest freezer in meat cutitng area. Do not meat grinders in food processing areas. Remove.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish behind building. Remove all trash and rubbish.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water leaing from ceiling in kitchen area into container. Repair water leak, Provide proof of work done and materials used to repair water leak. Replace dammged ceiling tile due to water dammage.
    Location: Sales floor
  • 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: 1. Trash can used to hold large metal bowl to make sausage in meat cutting area. Do not use trash cans as work tables. Use only approved work tables for food prep.
    Location: Meat room
  • 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. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    Location: Dry storage
  • 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. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    Location: Dry storage
    Equipment: Chest freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    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. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    Location: Sales floor
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Display case for pork rinds is facing customers without proper sneeze guard etc. to protect against contamination. Food on display shall be protected from contamination. NOTE > REPEAT VIOLATION.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small work table that holds large flat top grill soiled. Clean and sanitize. 2. Gray dunnage racks soiled in dry stock area. Clean. 3. Metal shelf above two bay sink in meat cutitng area. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small work table that holds large flat top grill soiled. Clean and sanitize. 2. Gray dunnage racks soiled in dry stock area. Clean. 3. Metal shelf above two bay sink in meat cutitng area. Clean.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small work table that holds large flat top grill soiled. Clean and sanitize. 2. Gray dunnage racks soiled in dry stock area. Clean. 3. Metal shelf above two bay sink in meat cutitng area. Clean.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
 10/23/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Beans at steam table in kitchen area held at 126 deg. F Hold all hot foods at 135 deg. F or above. 2. Cooked Onions and Peppers held at 95 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Small pan of beef on top of small flat top grill in kitchen area held at 116 deg. F Hold all hot foods at 135 deg. F or above. NOTE > TEMPEATURE VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
    Location: Kitchen
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Beans at steam table in kitchen area held at 126 deg. F Hold all hot foods at 135 deg. F or above. 2. Cooked Onions and Peppers held at 95 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Small pan of beef on top of small flat top grill in kitchen area held at 116 deg. F Hold all hot foods at 135 deg. F or above. NOTE > TEMPEATURE VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
    Location: Kitchen
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Beans at steam table in kitchen area held at 126 deg. F Hold all hot foods at 135 deg. F or above. 2. Cooked Onions and Peppers held at 95 deg. F at steam table in kitchen area. Hold all hot foods at 135 deg. F or above. 3. Small pan of beef on top of small flat top grill in kitchen area held at 116 deg. F Hold all hot foods at 135 deg. F or above. NOTE > TEMPEATURE VIOLATIONS NOTED ABOVE ARE REPEAT VIOLATIONS.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Glass door reach in cooler in meat department for cheese and lunch meats holding potentially hazadous foods at 48 deg. F Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. 2. Small jar of potentially hazardous mayonnaise on small table by check out in customer area. Do not sit potentailly hazardous foods out at room temperature. Hold at 41 deg F or below.
    Location: Meat counter
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Glass door reach in cooler in meat department for cheese and lunch meats holding potentially hazadous foods at 48 deg. F Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below. 2. Small jar of potentially hazardous mayonnaise on small table by check out in customer area. Do not sit potentailly hazardous foods out at room temperature. Hold at 41 deg F or below.
    Location: Sales floor
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Home use only " Raid " roach spary in meat cuting area by three bay sink. Home use only pesticides are not allowed for use in establishment. Remove from store.
    Location: Meat room
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler soiled. Clean and remvoe standing water. Repair unit if needed. 2. Large white cutting boards in meat cutting area have deep cuts and are soiled. Repair or replace so as to provide a surface that is smooth and easily cleanable.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler soiled. Clean and remvoe standing water. Repair unit if needed. 2. Large white cutting boards in meat cutting area have deep cuts and are soiled. Repair or replace so as to provide a surface that is smooth and easily cleanable.
    Location: Meat room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Snow cone machine set up in customer area without apporved hand sink that is supolied with hot and cold running water, soap and towels. Establishment must submint plans to health dept. and be approved before you install hand sink. You are not approved to sale any open foods in front sales floor area. Remove snow cone machne from establsihment unitl you have been approved by health dept. NOTE > THIS IS A REPEAT VIOLATION.
    Location: Sales floor
  • 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. Two large plastic grabage bags of cooked pork rinds in dry stock area. Garbage bags are not food grade. Do not use use garbage bags for any food storage. Use only food grade bags , containers to store food items in. NOTE > REPEAT VIOLATION.
    Location: Dry storage
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coat and boots stored on shelving with food items in dry stock area. Store personal item(s) away from food and food related articles.
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old meat saw in meat cutting area. Clean and repair or remove from establishment. 2. Old ice machine in meat cutting area. Clean and repair or remove from establishment. 3. Bench grinder on top of chest freezer in meat cutitng area. Do not meat grinders in food processing areas. Remove.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old meat saw in meat cutting area. Clean and repair or remove from establishment. 2. Old ice machine in meat cutting area. Clean and repair or remove from establishment. 3. Bench grinder on top of chest freezer in meat cutitng area. Do not meat grinders in food processing areas. Remove.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Old meat saw in meat cutting area. Clean and repair or remove from establishment. 2. Old ice machine in meat cutting area. Clean and repair or remove from establishment. 3. Bench grinder on top of chest freezer in meat cutitng area. Do not meat grinders in food processing areas. Remove.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Trash and rubbish behind building. Remove all trash and rubbish.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Water leaing from ceiling in kitchen area into container. Repair water leak, Provide proof of work done and materials used to repair water leak. Replace dammged ceiling tile due to water dammage.
    Location: Sales floor
  • 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: 1. Trash can used to hold large metal bowl to make sausage in meat cutting area. Do not use trash cans as work tables. Use only approved work tables for food prep.
    Location: Meat room
  • 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. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    Location: Dry storage
  • 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. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    Location: Dry storage
    Equipment: Chest freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    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. Several boxes of Avocados on floor of dry stock area. Remove and store on approved shelving. 2. Raw meat stored inside of white chest freezer with out wrap or packaging. Store meat in freezer using approved food grade wrap or packaging 3. Bags of onions on floor in sales area. Remove and store in approved manner. 4. Boxes of limes on floor in sales floor area. Remove and store on approved shelving.
    Location: Sales floor
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Display case for pork rinds is facing customers without proper sneeze guard etc. to protect against contamination. Food on display shall be protected from contamination. NOTE > REPEAT VIOLATION.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small work table that holds large flat top grill soiled. Clean and sanitize. 2. Gray dunnage racks soiled in dry stock area. Clean. 3. Metal shelf above two bay sink in meat cutitng area. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small work table that holds large flat top grill soiled. Clean and sanitize. 2. Gray dunnage racks soiled in dry stock area. Clean. 3. Metal shelf above two bay sink in meat cutitng area. Clean.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small work table that holds large flat top grill soiled. Clean and sanitize. 2. Gray dunnage racks soiled in dry stock area. Clean. 3. Metal shelf above two bay sink in meat cutitng area. Clean.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
 10/15/2014Routine
  • 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. Small metal pan of pork on top of small flat top grill on cooks line held at 120 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler for cheese and lunch meats holding potentially hazardous foods at 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > UNIT HAS BEEN TAKEN OUT OF SERVICE. DO NOT USE UNITL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD FOODS AT 41 DEG. F OR BELOW.
    Location: Meat room
    Equipment: Reach in cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of glass cleaner on top of display cooler for cheese in meat dept. Remove, Store away from all food and stock items.
    Location: Meat counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Flies noted in back stock room area. Exterminate flies using approved methods
    Location: Back room
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Ready to eat lunch meat not date marked in bottom section of cold top unit on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Meat room
    Equipment: -
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine set up in customer area without proper hand washing equipment, approved drainage, approved NSF. approved prep table. You must remove snow cone machine from customer area. You must submit plans to health dept. and be approved before adding equipment or expanding food operations. NOTE > REMOVE CORN ON THE COB WOOD STICKS AND SEASONING FROM TABLE THAT SNOW CONE MACHINE WAS SITTING ON. YOU MAY NOT SERVE ANY OPEN FOODS FROM THIS TABLE. ALL OPEN FOOD SALES MUST COME FROM KITCHEN.
    Location: Sales floor
  • 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: 1. Employee washing utensils, pots etc. at three bay sink without sanitizing. You must use all three compartments of three bay sink when washing and sanitizing utensils. NOTE > SET UP THREE BAY SINK 1. WASH ------------ 2 RINSE----------- 3 SANITIZE-------------- AIR DRY. wash= soap + wter rinse = water sanitize = water + approved sanitizer. NOTE >> REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-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: 1. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Back room
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Large propane cooker hooked up to propane tank in meat room. Remove from establishment. Portable outside propane cookers are not approved for use inside or outside of establsihment. Remove form establishment. NOTE > REPEAT VIOLATON.
    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: 1. Wet mop sitting out. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Back door in meat cutting area has large gap between floor and bottom of door. Repair door so as to seal door and prevent rodent entry. NOTE >. YOU MAY NEED TO REPAIR DOOR JAM TO PROVIDE A TIGHT SEAL FROM BOTTOM OF DOOR TO FLOOR. NEW DOOR SWEEP DOES NOT REACH FLOOR JAM.
    Location: Meat room
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Dumpster lid open. Keep lids closed.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile out of place / misisng in meat dept. Replace misisng ceiling tile.
    Location: Meat room
  • 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: 1. Large metal pot of cooked rice cooling at room temperature on cooks line. Do not cool hot food items at room temperature. Use approved methods to cool all hot foods. Hot foods shaw be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
    Equipment: Cold top
  • 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. Food not covered up / plased in approved bags etc. in chest freezer in back stock area. Store all food in protected manner.
    Location: Back room
    Equipment: Chest freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Display case for pork skins misisng a approved sneeze shiled. etc. Pork skins must be stored in a protected manner.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Stove
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Microwave oven
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled misisng above onions in customer area. Provide shiled.
    Location: Sales floor
 06/25/2014Recheck
  • 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. Small metal pan of pork on top of small flat top grill on cooks line held at 120 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler for cheese and lunch meats holding potentially hazardous foods at 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > REMOVE ALL FOOD FROM COOLER UNITL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW.
    Location: Meat room
    Equipment: Reach in cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of glass cleaner on top of display cooler for cheese in meat dept. Remove, Store away from all food and stock items.
    Location: Meat counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Flies noted in back stock room area. Exterminate flies using approved methods
    Location: Back room
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Ready to eat lunch meat not date marked in bottom section of cold top unit on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Meat room
    Equipment: -
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine set up in customer area without proper hand washing equipment, approved drainage, approved NSF. approved prep table. You must remove snow cone machine from customer area. You must submit plans to health dept. and be approved before adding equipment or expanding food operations. NOTE > REMOVE CORN ON THE COB WOOD STICKS AND SEASONING FROM TABLE THAT SNOW CONE MACHINE WAS SITTING ON. YOU MAY NOT SERVE ANY OPEN FOODS FROM THIS TABLE. ALL OPEN FOOD SALES MUST COME FROM KITCHEN.
    Location: Sales floor
  • 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: 1. Employee washing utensils, pots etc. at three bay sink without sanitizing. You must use all three compartments of three bay sink when washing and sanitizing utensils. NOTE > SET UP THREE BAY SINK 1. WASH ------------ 2 RINSE----------- 3 SANITIZE-------------- AIR DRY. wash= soap + wter rinse = water sanitize = water + approved sanitizer. NOTE >> REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-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: 1. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Back room
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Large propane cooker hooked up to propane tank in meat room. Remove from establishment. Portable outside propane cookers are not approved for use inside or outside of establsihment. Remove form establishment. NOTE > REPEAT VIOLATON.
    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: 1. Wet mop sitting out. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Back door in meat cutting area has large gap between floor and bottom of door. Repair door so as to seal door and prevent rodent entry. NOTE >. YOU MAY NEED TO REPAIR DOOR JAM TO PROVIDE A TIGHT SEAL FROM BOTTOM OF DOOR TO FLOOR. NEW DOOR SWEEP DOES NOT REACH FLOOR JAM.
    Location: Meat room
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Dumpster lid open. Keep lids closed.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile out of place / misisng in meat dept. Replace misisng ceiling tile.
    Location: Meat room
  • 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: 1. Large metal pot of cooked rice cooling at room temperature on cooks line. Do not cool hot food items at room temperature. Use approved methods to cool all hot foods. Hot foods shaw be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
    Equipment: Cold top
  • 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. Food not covered up / plased in approved bags etc. in chest freezer in back stock area. Store all food in protected manner.
    Location: Back room
    Equipment: Chest freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Display case for pork skins misisng a approved sneeze shiled. etc. Pork skins must be stored in a protected manner.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Stove
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Microwave oven
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled misisng above onions in customer area. Provide shiled.
    Location: Sales floor
 06/18/2014Recheck
  • 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. Small metal pan of pork on top of small flat top grill on cooks line held at 120 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler for cheese and lunch meats holding potentially hazardous foods at 48 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of glass cleaner on top of display cooler for cheese in meat dept. Remove, Store away from all food and stock items.
    Location: Meat counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Flies noted in back stock room area. Exterminate flies using approved methods
    Location: Back room
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Ready to eat lunch meat not date marked in bottom section of cold top unit on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. CORRECTED 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Meat room
    Equipment: -
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine set up in customer area without proper hand washing equipment, approved drainage, approved NSF. approved prep table. You must remove snow cone machine from customer area. You must submit plans to health dept. and be approved before adding equipment or expanding food operations. NOTE > REMOVE CORN ON THE COB WOOD STICKS AND SEASONING FROM TABLE THAT SNOW CONE MACHINE WAS SITTING ON. YOU MAY NOT SERVE ANY OPEN FOODS FROM THIS TABLE. ALL OPEN FOOD SALES MUST COME FROM KITCHEN.
    Location: Sales floor
  • 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: 1. Employee washing utensils, pots etc. at three bay sink without sanitizing. You must use all three compartments of three bay sink when washing and sanitizing utensils. NOTE > SET UP THREE BAY SINK 1. WASH ------------ 2 RINSE----------- 3 SANITIZE-------------- AIR DRY. wash= soap + wter rinse = water sanitize = water + approved sanitizer. NOTE >> REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-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: 1. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Back room
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Large propane cooker hooked up to propane tank in meat room. Remove from establishment. Portable outside propane cookers are not approved for use inside or outside of establsihment. Remove form establishment. NOTE > REPEAT VIOLATON.
    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: 1. Wet mop sitting out. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Back door in meat cutting area has large gap between floor and bottom of door. Repair door so as to seal door and prevent rodent entry. NOTE >. YOU MAY NEED TO REPAIR DOOR JAM TO PROVIDE A TIGHT SEAL FROM BOTTOM OF DOOR TO FLOOR. NEW DOOR SWEEP DOES NOT REACH FLOOR JAM.
    Location: Meat room
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Dumpster lid open. Keep lids closed.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile out of place / misisng in meat dept. Replace misisng ceiling tile.
    Location: Meat room
  • 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: 1. Large metal pot of cooked rice cooling at room temperature on cooks line. Do not cool hot food items at room temperature. Use approved methods to cool all hot foods. Hot foods shaw be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
    Equipment: Cold top
  • 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. Food not covered up / plased in approved bags etc. in chest freezer in back stock area. Store all food in protected manner.
    Location: Back room
    Equipment: Chest freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Display case for pork skins misisng a approved sneeze shiled. etc. Pork skins must be stored in a protected manner.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. CORRECTED 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Stove
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Microwave oven
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled misisng above onions in customer area. Provide shiled.
    Location: Sales floor
 06/11/2014Recheck
  • 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. Small metal pan of pork on top of small flat top grill on cooks line held at 120 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler for cheese and lunch meats holding potentially hazardous foods at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of glass cleaner on top of display cooler for cheese in meat dept. Remove, Store away from all food and stock items.
    Location: Meat counter
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Flies noted in back stock room area. Exterminate flies using approved methods
    Location: Back room
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Ready to eat lunch meat not date marked in bottom section of cold top unit on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. CORRECTED 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. CORRECTED 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace. CORRECTED
    Location: Meat room
    Equipment: -
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine set up in customer area without proper hand washing equipment, approved drainage, approved NSF. approved prep table. You must remove snow cone machine from customer area. You must submit plans to health dept. and be approved before adding equipment or expanding food operations. NOTE > REMOVE CORN ON THE COB WOOD STICKS AND SEASONING FROM TABLE THAT SNOW CONE MACHINE WAS SITTING ON. YOU MAY NOT SERVE ANY OPEN FOODS FROM THIS TABLE. ALL OPEN FOOD SALES MUST COME FROM KITCHEN.
    Location: Sales floor
  • 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: 1. Employee washing utensils, pots etc. at three bay sink without sanitizing. You must use all three compartments of three bay sink when washing and sanitizing utensils. NOTE > SET UP THREE BAY SINK 1. WASH ------------ 2 RINSE----------- 3 SANITIZE-------------- AIR DRY. wash= soap + wter rinse = water sanitize = water + approved sanitizer. NOTE >> REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-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: 1. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Back room
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Large propane cooker hooked up to propane tank in meat room. Remove from establishment. Portable outside propane cookers are not approved for use inside or outside of establsihment. Remove form establishment. NOTE > REPEAT VIOLATON.
    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: 1. Wet mop sitting out. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Back door in meat cutting area has large gap between floor and bottom of door. Repair door so as to seal door and prevent rodent entry.
    Location: Meat room
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Dumpster lid open. Keep lids closed.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile out of place / misisng in meat dept. Replace misisng ceiling tile.
    Location: Meat room
  • 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: 1. Large metal pot of cooked rice cooling at room temperature on cooks line. Do not cool hot food items at room temperature. Use approved methods to cool all hot foods. Hot foods shaw be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
    Equipment: Cold top
  • 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. Food not covered up / plased in approved bags etc. in chest freezer in back stock area. Store all food in protected manner.
    Location: Back room
    Equipment: Chest freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Display case for pork skins misisng a approved sneeze shiled. etc. Pork skins must be stored in a protected manner.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. CORRECTED 3. Plastic dunnage racks in back stock area soiled. Clean. CORRECTED 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. CORRECTED 5. Fan guard on fan in meat dept. soiled. Clean. CORRECTED
    Location: Back room
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Stove
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. CORRECTED 2. Micro wave oven on cooks line soiled inside. Clean. CORRECTED
    Location: Cook line
    Equipment: Microwave oven
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled misisng above onions in customer area. Provide shiled.
    Location: Sales floor
 06/04/2014Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize.
    Location: Cook line
    Equipment: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize.
    Location: Cook line
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize.
    Location: Cook line
    Equipment: Stove
 06/04/2014Non-Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Small metal pan of pork on top of small flat top grill on cooks line held at 120 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Display cooler for cheese and lunch meats holding potentially hazardous foods at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of glass cleaner on top of display cooler for cheese in meat dept. Remove, Store away from all food and stock items.
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Flies noted in back stock room area. Exterminate flies using approved methods
    Location: Back room
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Ready to eat lunch meat not date marked in bottom section of cold top unit on cooks line. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize. 3. Water in bottom section of cold top cooler on cooks line. Clean and sanitize. repair unit if needed. 4. White cutting board in meat dept soiled. Clean and sanitize or replace.
    Location: Meat room
    Equipment: -
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine set up in customer area without proper hand washing equipment, approved drainage, approved NSF. approved prep table. You must remove snow cone machine from customer area. You must submit plans to health dept. and be approved before adding equipment or expanding food operations. NOTE > REPEAT VIOLATION.
    Location: Sales floor
  • 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: 1. Employee washing utensils, pots etc. at three bay sink without sanitizing. You must use all three compartments of three bay sink when washing and sanitizing utensils. NOTE > SET UP THREE BAY SINK 1. WASH ------------ 2 RINSE----------- 3 SANITIZE-------------- AIR DRY. wash= soap + wter rinse = water sanitize = water + approved sanitizer. NOTE >> REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-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: 1. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Back room
  • 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. Bread stored inside of plastic grocery bags on cooks line. Grocery bags are not approved for direct contact with food items. Use only food grade bags or containers to store bread in. 2. Pork skins stored inside of large black plastic trash bags in back stock area. Trash bags are not food grade. Use only food grade bags to store food in. 3. Wood pole above three bay sink in kitchen area. Wood is not approved for use. Remove from store.
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Large propane cooker hooked up to propane tank in meat room. Remove from establishment. Portable outside propane cookers are not approved for use inside or outside of establsihment. Remove form establishment. NOTE > REPEAT VIOLATON.
    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: 1. Wet mop sitting out. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Back door in meat cutting area has large gap between floor and bottom of door. Repair door so as to seal door and prevent rodent entry.
    Location: Meat room
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Dumpster lid open. Keep lids closed.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tile out of place / misisng in meat dept. Replace misisng ceiling tile.
    Location: Meat room
  • Cooling methods
    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: 1. Large metal pot of cooked rice cooling at room temperature on cooks line. Do not cool hot food items at room temperature. Use approved methods to cool all hot foods. Hot foods shaw be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on bottom section of cold top reach in cooler on cooks line. Repair.
    Location: Cook line
    Equipment: Cold top
  • 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. Food not covered up / plased in approved bags etc. in chest freezer in back stock area. Store all food in protected manner.
    Location: Back room
    Equipment: Chest freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Display case for pork skins misisng a approved sneeze shiled. etc. Pork skins must be stored in a protected manner.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. 3. Plastic dunnage racks in back stock area soiled. Clean. 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. 5. Fan guard on fan in meat dept. soiled. Clean.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. 3. Plastic dunnage racks in back stock area soiled. Clean. 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. 5. Fan guard on fan in meat dept. soiled. Clean.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. 3. Plastic dunnage racks in back stock area soiled. Clean. 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. 5. Fan guard on fan in meat dept. soiled. Clean.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. 3. Plastic dunnage racks in back stock area soiled. Clean. 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. 5. Fan guard on fan in meat dept. soiled. Clean.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize. 3. Plastic dunnage racks in back stock area soiled. Clean. 4. Chest freezers in back stock room need cleaned and defrosted. Clean and defrost all chest freezers. 5. Fan guard on fan in meat dept. soiled. Clean.
    Location: Back room
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. 2. Micro wave oven on cooks line soiled inside. Clean.
    Location: Cook line
    Equipment: Stove
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize. 2. Micro wave oven on cooks line soiled inside. Clean.
    Location: Cook line
    Equipment: Microwave oven
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shiled misisng above onions in customer area. Provide shiled.
    Location: Sales floor
 05/28/2014Routine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Large metal pot below steam table soiled. Clean and sanitize. 2. White cutting board at cold top / reach in cooler soiled. Clean and sanitize.
    Location: Cook line
    Equipment: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving that large flat top grill sits on in kitchen area soiled. Clean and sanitize and remove foil form bottom shelf. Do not line any shelving or equipment with foil. 2 Metal shef below steam table soiled. Clean and sanitize.
    Location: Cook line
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Large gas stove unit on cooks line soiled including drip tray, burner units and sides of unit. Clean and sanitize.
    Location: Cook line
    Equipment: Stove
 05/28/2014Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Metal pan of cooked pork on top of small flat top grill held at 129 deg. F Hold all hot foods at 135 deg. F . or above. 2. Metal pot with lid not under temperature control holding cooked pork chops at 121 deg. F. You must have potentially hazardous foods held under temperature control.You can not sit potentially hazardous foods out at room temperature. All hot foods must be held at 135 deg. F or above with use of steam table or burner unit etc. NOTE > THESE ARE REPEAT VIOLATIONS.
    Location: Cook line
  • 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. Metal pan of cooked pork on top of small flat top grill held at 129 deg. F Hold all hot foods at 135 deg. F . or above. 2. Metal pot with lid not under temperature control holding cooked pork chops at 121 deg. F. You must have potentially hazardous foods held under temperature control.You can not sit potentially hazardous foods out at room temperature. All hot foods must be held at 135 deg. F or above with use of steam table or burner unit etc. NOTE > THESE ARE REPEAT VIOLATIONS.
    Location: Cook line
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat foods. Provide and use utensils such as gloves, deli wrap, or tongs.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Home made contaners of lard on top of meat couter for sale. You are not allowed to make and sell lard. Remove from store. NOTE > REPEAT VIOLATION.
    Location: Meat counter
  • 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 chicken stored above beef inside of walk in cooler. Store all raw chicken below and away from. beef.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Back room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Meat room
    Equipment: -
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Meat room
    Equipment: 2-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: 1. Food handlers not sanitizing utensils after washing at three bay sink. You must 1. wash 2. rinse 3. sanitize all equipment and utensils after washing at three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS. 1. WASH --------------------- 2. RINSE ------------------- 3. SANITIZE. ---------------- AIR DRY. wash = soap + water rinse = water sanitize = water + bleach. NOTE > THIS IS A REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-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: 1. Home made wood push tool for loading meat grinder made form a 2 x 4 wood board. Remove from store and discard. Use only food grade tools that are made and desinged for use at a meat grinder. 2. Small wood boards inside of two bay sink and on small prep table across from three bay / two bay sink area in meat dept. Wood boards are not approved for use. Remove from store. 3 Wood 2 x4 board wraped in foil below display case on top of meat display cooler in meat room. Remove 2 x4 board. Wood is not approved for use.
    Location: Meat room
  • 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. Home made wood push tool for loading meat grinder made form a 2 x 4 wood board. Remove from store and discard. Use only food grade tools that are made and desinged for use at a meat grinder. 2. Small wood boards inside of two bay sink and on small prep table across from three bay / two bay sink area in meat dept. Wood boards are not approved for use. Remove from store. 3 Wood 2 x4 board wraped in foil below display case on top of meat display cooler in meat room. Remove 2 x4 board. Wood is not approved for use.
    Location: Meat room
  • 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. Home made wood push tool for loading meat grinder made form a 2 x 4 wood board. Remove from store and discard. Use only food grade tools that are made and desinged for use at a meat grinder. 2. Small wood boards inside of two bay sink and on small prep table across from three bay / two bay sink area in meat dept. Wood boards are not approved for use. Remove from store. 3 Wood 2 x4 board wraped in foil below display case on top of meat display cooler in meat room. Remove 2 x4 board. Wood is not approved for use.
    Location: Meat counter
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle ready to eat foods without washing hands first at hand sink. You must wash hands at hand sink before putting on gloves to handle any ready to eat food items.
  • 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: 1. Package of single service foam containers on floor of cooks line. Remove and store in approved manner.
    Location: Cook line
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Bench grinder on top of chest freezer in back area by meat dept. Remove and store in approved manner. Do not use on top of chest freezer.
    Location: Back 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: 1. Wet mop not hung up. Hang up all wet mops to dry when not in use.
    Location: Meat room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light fixture missing by three bay sink area in meat cutting area. Replace light fixture so as to provide at least 70 foot candles of light.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Large amounts of trash and large rubbish behind building of establishment. Clean.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below and behind chest freezer units in meat dept. Clean all soiled floor space.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Green rope strung up in back meat room area. Remove. 2. Plastic wrap used to hold door on bottom of meat saw closed. Remove plastic wrap and repair door to a sound working condition so it will close and stay closed without using plastic etc.
    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: 1. Green rope strung up in back meat room area. Remove. 2. Plastic wrap used to hold door on bottom of meat saw closed. Remove plastic wrap and repair door to a sound working condition so it will close and stay closed without using plastic etc.
    Location: Meat room
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Meat counter
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Meat room
    Equipment: 3-bay
  • 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. Bottle of " Windex " glass cleaner on top fo small chest freezer in meat dept. Remove. 2. Large white plastic container of meat on floor of walk in cooler. Remove. Do not store on floor. 3. Boxe of food on floor of sales floor. Remove.
    Location: Back room
  • 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. Bottle of " Windex " glass cleaner on top fo small chest freezer in meat dept. Remove. 2. Large white plastic container of meat on floor of walk in cooler. Remove. Do not store on floor. 3. Boxe of food on floor of sales floor. Remove.
    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. Bottle of " Windex " glass cleaner on top fo small chest freezer in meat dept. Remove. 2. Large white plastic container of meat on floor of walk in cooler. Remove. Do not store on floor. 3. Boxe of food on floor of sales floor. Remove.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf of prep table with black bar netting soiled. Clean shelf and bar netting .
    Location: Cook line
    Equipment: Prep table
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in mens public restroom. Provide.
    Location: Mens 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: 1. Drain pipe leaking below three bay sink in kitchen area. Repair to a sound working conditon. NOTE > REPEAT VIOLATION. 2. Hot water faucet leaking at three bay sink in meat dept. Repair to a sound working condition.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below three bay sink in kitchen area. Repair to a sound working conditon. NOTE > REPEAT VIOLATION. 2. Hot water faucet leaking at three bay sink in meat dept. Repair to a sound working condition.
    Location: Meat room
    Equipment: 3-bay
 02/26/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Metal pan of cooked pork on top of small flat top grill held at 129 deg. F Hold all hot foods at 135 deg. F . or above. 2. Metal pot with lid not under temperature control holding cooked pork chops at 121 deg. F. You must have potentially hazardous foods held under temperature control.You can not sit potentially hazardous foods out at room temperature. All hot foods must be held at 135 deg. F or above with use of steam table or burner unit etc. NOTE > THESE ARE REPEAT VIOLATIONS.
    Location: Cook line
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Metal pan of cooked pork on top of small flat top grill held at 129 deg. F Hold all hot foods at 135 deg. F . or above. 2. Metal pot with lid not under temperature control holding cooked pork chops at 121 deg. F. You must have potentially hazardous foods held under temperature control.You can not sit potentially hazardous foods out at room temperature. All hot foods must be held at 135 deg. F or above with use of steam table or burner unit etc. NOTE > THESE ARE REPEAT VIOLATIONS.
    Location: Cook line
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat foods. Provide and use utensils such as gloves, deli wrap, or tongs.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Home made contaners of lard on top of meat couter for sale. You are not allowed to make and sell lard. Remove from store. NOTE > REPEAT VIOLATION.
    Location: Meat counter
  • 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 chicken stored above beef inside of walk in cooler. Store all raw chicken below and away from. beef.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Back room
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Meat room
    Equipment: -
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of combination cold top / reach in cooler soiled. Clean and sanitize. 2. Black and gray small dunnage racks for food in back stock area by meat cutting area soiled. Clean and remove cardboard. Cardboard is not approved for uss to line any shelving. 3. Cardboard inside of large glass door reach in cooler for eggs in back customer area. Remove cardboard, . Cardboard is not approved for uss to line any shelving. 4. Meat grinder soiled. Clean and santize. Take completley appart when cleaning and sanitizing. 5. Two bay sink soiled in meat cutting area. Clean and sanitize.
    Location: Meat room
    Equipment: 2-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: 1. Food handlers not sanitizing utensils after washing at three bay sink. You must 1. wash 2. rinse 3. sanitize all equipment and utensils after washing at three bay sink. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS. 1. WASH --------------------- 2. RINSE ------------------- 3. SANITIZE. ---------------- AIR DRY. wash = soap + water rinse = water sanitize = water + bleach. NOTE > THIS IS A REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-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: 1. Home made wood push tool for loading meat grinder made form a 2 x 4 wood board. Remove from store and discard. Use only food grade tools that are made and desinged for use at a meat grinder. 2. Small wood boards inside of two bay sink and on small prep table across from three bay / two bay sink area in meat dept. Wood boards are not approved for use. Remove from store. 3 Wood 2 x4 board wraped in foil below display case on top of meat display cooler in meat room. Remove 2 x4 board. Wood is not approved for use.
    Location: Meat room
  • 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. Home made wood push tool for loading meat grinder made form a 2 x 4 wood board. Remove from store and discard. Use only food grade tools that are made and desinged for use at a meat grinder. 2. Small wood boards inside of two bay sink and on small prep table across from three bay / two bay sink area in meat dept. Wood boards are not approved for use. Remove from store. 3 Wood 2 x4 board wraped in foil below display case on top of meat display cooler in meat room. Remove 2 x4 board. Wood is not approved for use.
    Location: Meat room
  • 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. Home made wood push tool for loading meat grinder made form a 2 x 4 wood board. Remove from store and discard. Use only food grade tools that are made and desinged for use at a meat grinder. 2. Small wood boards inside of two bay sink and on small prep table across from three bay / two bay sink area in meat dept. Wood boards are not approved for use. Remove from store. 3 Wood 2 x4 board wraped in foil below display case on top of meat display cooler in meat room. Remove 2 x4 board. Wood is not approved for use.
    Location: Meat counter
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle ready to eat foods without washing hands first at hand sink. You must wash hands at hand sink before putting on gloves to handle any ready to eat food items.
  • 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: 1. Package of single service foam containers on floor of cooks line. Remove and store in approved manner.
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Bench grinder on top of chest freezer in back area by meat dept. Remove and store in approved manner. Do not use on top of chest freezer.
    Location: Back 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: 1. Wet mop not hung up. Hang up all wet mops to dry when not in use.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light fixture missing by three bay sink area in meat cutting area. Replace light fixture so as to provide at least 70 foot candles of light.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Large amounts of trash and large rubbish behind building of establishment. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Holes in wall space in hallway from kitchen to back dry stock area. Repair all damaged wall space. 2. Holes in wall space in dry stock area. Repair all dammaged wall space. 3. There are several ceiling tiles missing and in poor repair throughou meat dept and customer area. Replace all missing and dammaged ceiling tiles. 4. Holes in wall space by back door. Repair all dammged wall space.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below and behind chest freezer units in meat dept. Clean all soiled floor space.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Green rope strung up in back meat room area. Remove. 2. Plastic wrap used to hold door on bottom of meat saw closed. Remove plastic wrap and repair door to a sound working condition so it will close and stay closed without using plastic etc.
    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: 1. Green rope strung up in back meat room area. Remove. 2. Plastic wrap used to hold door on bottom of meat saw closed. Remove plastic wrap and repair door to a sound working condition so it will close and stay closed without using plastic etc.
    Location: Meat room
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Cook line
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Meat counter
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at three bay sink in kitchen area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION. 2. Glass borken in doors on meat display cooler in meat dept. Replace all broken glass, do not repair using tape etc. NOTE > REPEAT VIOLATOIN. 3. Lid to chest freezer in very poor repair. Remove chest freezer from establishment. Replace if needed with a commerical freezer unit. 4. One drain stop misisng from three bay sink in meat cutting area. Provide drain stops for all three compartments of three bay sink. NOTE > REPEAT VIOLATION.
    Location: Meat room
    Equipment: 3-bay
  • 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. Bottle of " Windex " glass cleaner on top fo small chest freezer in meat dept. Remove. 2. Large white plastic container of meat on floor of walk in cooler. Remove. Do not store on floor. 3. Boxe of food on floor of sales floor. Remove.
    Location: Back room
  • 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. Bottle of " Windex " glass cleaner on top fo small chest freezer in meat dept. Remove. 2. Large white plastic container of meat on floor of walk in cooler. Remove. Do not store on floor. 3. Boxe of food on floor of sales floor. Remove.
    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. Bottle of " Windex " glass cleaner on top fo small chest freezer in meat dept. Remove. 2. Large white plastic container of meat on floor of walk in cooler. Remove. Do not store on floor. 3. Boxe of food on floor of sales floor. Remove.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf of prep table with black bar netting soiled. Clean shelf and bar netting .
    Location: Cook line
    Equipment: Prep table
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in mens public restroom. Provide.
    Location: Mens 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: 1. Drain pipe leaking below three bay sink in kitchen area. Repair to a sound working conditon. NOTE > REPEAT VIOLATION. 2. Hot water faucet leaking at three bay sink in meat dept. Repair to a sound working condition.
    Location: Cook line
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below three bay sink in kitchen area. Repair to a sound working conditon. NOTE > REPEAT VIOLATION. 2. Hot water faucet leaking at three bay sink in meat dept. Repair to a sound working condition.
    Location: Meat room
    Equipment: 3-bay
 02/18/2014Routine
  • 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. Large pan of cooked beef sitting on top of steam table at 127 deg. F. due to pan not sitting inside of steam table unit. Do not place pans on top of unit, all pans must be in spaces provided by steam table in order to maintain proper hot holding temperature of 135 deg. F. or above. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler handled raw meat with gloves then handled ready to eat buns in kitchen area. Do not use same gloves to handle raw meats, chicken, fish, seafood then handle ready to eat food items. You must remove gloves after handling raw meats, chicken, seafood, fish and wash hands at approved hand sink with soap and water before putting on clean gloves to handle any ready to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers in kitchen area not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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 whole eggs stored above ready to eat food items inside of glass two door reach in cooler in kitchen area. Store all raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine in customer area. Remove from customer arae. You are not approved to sell open foods in customer area. You must submint plans to health dept before setting up snow cones for sale,
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by soiled pans sitting on top of hand sink. Remove pans , Do not store any items at or on hand sink so as to provide easy access for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. Utensils, pans, pots etc. not being sanitized in kitchen area. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. You must set up three bay sink using all three compartments to sanitize utensils, pans etc.
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. ( CORRECTED ) 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use. ( CORRECTED )
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. ( CORRECTED ) 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use. ( CORRECTED )
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. ( CORRECTED ) 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use. ( CORRECTED )
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. ( CORRECTED ) 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use. ( CORRECTED )
    Location: Meat room
    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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. ( CORRECTED ) 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use. ( CORRECTED )
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler in kitchen did not wash hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any ready to eat food items or prep food.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles misisng by old ice machine in kitchen area. Replace all misisng / broken floor tiles. 2. Ceiling tile in poor repair above hand sink in meat dept. Repair. 3. Ceiling tile missing by large glass door reach in cooler in customer ara. Repair or replace. ( CORRECTED )
    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: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. CORRECTED 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. CORRECTED 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. CORRECTED 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. CORRECTED 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. CORRECTED 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. CORRECTED 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
  • 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. Boxes of Avocados on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. ( CORRECTED ) 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner. ( CORRECTED )
    Location: Dry storage
  • 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. Boxes of Avocados on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. ( CORRECTED ) 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner. ( CORRECTED )
    Location: Meat room
  • 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. Boxes of Avocados on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. ( CORRECTED ) 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner. ( CORRECTED )
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED )
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED )
    Location: Dry storage
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED )
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. ( CORRECTED ) 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED ) 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED)
    Location: Kitchen
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. ( CORRECTED ) 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED ) 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED)
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. ( CORRECTED ) 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED ) 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED)
    Location: Dry storage
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. ( CORRECTED ) 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED ) 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED)
    Location: Meat room
    Equipment: Slicer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. ( CORRECTED ) 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED ) 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled. ( CORRECTED)
    Location: Meat room
    Equipment: -
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Top of six gas burner unit / oven on cooks line soiled on top of unit including drip tray. Clean burner units and drip tray.
    Location: Cook line
    Equipment: Stove
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. ( CORRECTED ) 2. Drain pipe leaking at three bay sink. Repair. ( CORRECTED ) 3. Cold water not working at two bay sink in meat dept. Repair. ( CORRECTED )
    Location: Kitchen
    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: 1. Hand sink drain slow in kitchen area. Repair. ( CORRECTED ) 2. Drain pipe leaking at three bay sink. Repair. ( CORRECTED ) 3. Cold water not working at two bay sink in meat dept. Repair. ( CORRECTED )
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. ( CORRECTED ) 2. Drain pipe leaking at three bay sink. Repair. ( CORRECTED ) 3. Cold water not working at two bay sink in meat dept. Repair. ( CORRECTED )
    Location: Meat room
    Equipment: 2-bay
 09/13/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pan of cooked beef sitting on top of steam table at 127 deg. F. due to pan not sitting inside of steam table unit. Do not place pans on top of unit, all pans must be in spaces provided by steam table in order to maintain proper hot holding temperature of 135 deg. F. or above. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler handled raw meat with gloves then handled ready to eat buns in kitchen area. Do not use same gloves to handle raw meats, chicken, fish, seafood then handle ready to eat food items. You must remove gloves after handling raw meats, chicken, seafood, fish and wash hands at approved hand sink with soap and water before putting on clean gloves to handle any ready to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers in kitchen area not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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 whole eggs stored above ready to eat food items inside of glass two door reach in cooler in kitchen area. Store all raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine in customer area. Remove from customer arae. You are not approved to sell open foods in customer area. You must submint plans to health dept before setting up snow cones for sale,
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by soiled pans sitting on top of hand sink. Remove pans , Do not store any items at or on hand sink so as to provide easy access for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. Utensils, pans, pots etc. not being sanitized in kitchen area. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. You must set up three bay sink using all three compartments to sanitize utensils, pans etc.
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use.
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Meat room
    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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. ( CORRECTED ) 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. ( CORRECTED ) 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. ( CORRECTED ) 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood board on table next to cheest freezer in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler in kitchen did not wash hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any ready to eat food items or prep food.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles misisng by old ice machine in kitchen area. Replace all misisng / broken floor tiles. 2. Ceiling tile in poor repair above hand sink in meat dept. Repair. 3. Ceiling tile missing by large glass door reach in cooler in customer ara. Repair or replace. ( CORRECTED )
    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: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. ( CORRECTED ) NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed. ( CORRECTED )
    Location: Meat room
  • 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. Boxes of Avocados on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. ( CORRECTED ) 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner. ( CORRECTED )
    Location: Dry storage
  • 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. Boxes of Avocados on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. ( CORRECTED ) 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner. ( CORRECTED )
    Location: Meat room
  • 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. Boxes of Avocados on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. ( CORRECTED ) 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner. ( CORRECTED )
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED )
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED )
    Location: Dry storage
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED )
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Kitchen
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Dry storage
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: Slicer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. ( CORRECTED ) 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. ( CORRECTED ) 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: -
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Top of six gas burner unit / oven on cooks line soiled on top of unit including drip tray. Clean burner units and drip tray.
    Location: Cook line
    Equipment: Stove
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. ( CORRECTED ) 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair. ( CORRECTED )
    Location: Kitchen
    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: 1. Hand sink drain slow in kitchen area. Repair. ( CORRECTED ) 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair. ( CORRECTED )
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. ( CORRECTED ) 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair. ( CORRECTED )
    Location: Meat room
    Equipment: 2-bay
 09/06/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pan of cooked beef sitting on top of steam table at 127 deg. F. due to pan not sitting inside of steam table unit. Do not place pans on top of unit, all pans must be in spaces provided by steam table in order to maintain proper hot holding temperature of 135 deg. F. or above. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler handled raw meat with gloves then handled ready to eat buns in kitchen area. Do not use same gloves to handle raw meats, chicken, fish, seafood then handle ready to eat food items. You must remove gloves after handling raw meats, chicken, seafood, fish and wash hands at approved hand sink with soap and water before putting on clean gloves to handle any ready to eat food items.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers in kitchen area not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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 whole eggs stored above ready to eat food items inside of glass two door reach in cooler in kitchen area. Store all raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine in customer area. Remove from customer arae. You are not approved to sell open foods in customer area. You must submint plans to health dept before setting up snow cones for sale,
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by soiled pans sitting on top of hand sink. Remove pans , Do not store any items at or on hand sink so as to provide easy access for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. Utensils, pans, pots etc. not being sanitized in kitchen area. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. You must set up three bay sink using all three compartments to sanitize utensils, pans etc.
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Meat room
    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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Meat room
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler in kitchen did not wash hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any ready to eat food items or prep food.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles misisng by old ice machine in kitchen area. Replace all misisng / broken floor tiles. 2. Ceiling tile in poor repair above hand sink in meat dept. Repair. 3. Ceiling tile missing by large glass door reach in cooler in customer ara. Repair or replace.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
  • 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 rice on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner.
    Location: Dry storage
  • 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 rice on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner.
    Location: Meat room
  • 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 rice on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize.
    Location: Dry storage
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize.
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Kitchen
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Dry storage
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: Slicer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: -
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Top of six gas burner unit / oven on cooks line soiled on top of unit including drip tray. Clean burner units and drip tray.
    Location: Cook line
    Equipment: Stove
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair.
    Location: Kitchen
    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: 1. Hand sink drain slow in kitchen area. Repair. 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair.
    Location: Meat room
    Equipment: 2-bay
 09/05/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pan of cooked beef sitting on top of steam table at 127 deg. F. due to pan not sitting inside of steam table unit. Do not place pans on top of unit, all pans must be in spaces provided by steam table in order to maintain proper hot holding temperature of 135 deg. F. or above. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler handled raw meat with gloves then handled ready to eat buns in kitchen area. Do not use same gloves to handle raw meats, chicken, fish, seafood then handle ready to eat food items. You must remove gloves after handling raw meats, chicken, seafood, fish and wash hands at approved hand sink with soap and water before putting on clean gloves to handle any ready to eat food items.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers in kitchen area not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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 whole eggs stored above ready to eat food items inside of glass two door reach in cooler in kitchen area. Store all raw eggs below and away from all other food items.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Small snow cone machine in customer area. Remove from customer arae. You are not approved to sell open foods in customer area. You must submint plans to health dept before setting up snow cones for sale,
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked by soiled pans sitting on top of hand sink. Remove pans , Do not store any items at or on hand sink so as to provide easy access for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. Utensils, pans, pots etc. not being sanitized in kitchen area. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. You must set up three bay sink using all three compartments to sanitize utensils, pans etc.
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    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: 1. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Cook line
  • 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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Meat room
    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. Cut onions stored inside of black plastic crate that cilantro came in. Do not re use plastic crates to store clean cut vegetables in. Use approved container that is food grade, smooth and easily cleanable to store cut onions inside on cooks line. 2. White plastic container has been cut off to make a small container for mayonnaise on top of cold top unit on cooks lijne. Do not cut large containerss in half etc. to make containers, scoops etc. Discard. Use only food grade containers pans etc. to store food in. 3. Plastic container used as a scoop for large container of peppers on cooks line. Provide approved utensil scoop, tongs, etc. to remove peppers from container. 4. Plastic to go bags used to store food inside of chest freezer in meat cutting area. Do not use plastic to go bags, grocery bags. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags containers, wraps to store food in. 5. Small wood cutting board at three bay sink in meat dept. Remove from store. wood cutting boards are not approved. for use.
    Location: Meat room
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler in kitchen did not wash hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any ready to eat food items or prep food.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles misisng by old ice machine in kitchen area. Replace all misisng / broken floor tiles. 2. Ceiling tile in poor repair above hand sink in meat dept. Repair. 3. Ceiling tile missing by large glass door reach in cooler in customer ara. Repair or replace.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide drain stops for three bay sink, NOTE SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 2. Two drain stops missing at three bay sink in meat cutting area. Provide drain stops for three bay sink. NOTE> SET THREE BAY SINK UP SING ALL THREE COMPARTMENTS OF THREE BAY SINK. 1. WASH -------------- 2. RINSE --------------- 3. SANITIZE------------ AIR DRY. wash= soap+ water rinse = water sanitize = water + sanitizer. ( bleach ) 3. Lights not working in dry stock area. Replace all non working lights in fixtures in dry stock area. 4. Lights noit working in meat cutting area. Replace all non working lights in fixtures in meat cutting area. 5. Broken glass in display cooler in meat cutitng area. D not use tape to reapair glass. Use approved manterial to reapair all broken glass display cooler doors. 6. White cutting boards in meat cutting area have deep cuts and are soiled. Repair cutting boards to a sound condition so as to provide a surface that is smooth and easily cleanable. Replace if needed.
    Location: Meat room
  • 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 rice on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner.
    Location: Dry storage
  • 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 rice on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner.
    Location: Meat room
  • 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 rice on floor in dry stock area. Remove. Store on approved shelving. 2. Bags of onions on floor in meat cutting area. Remove from floor and store on approved shelving. 3. Box of beef on sheet tray on floor in walk in cooler. Remove from floor and store in approved manner.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize.
    Location: Dry storage
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize.
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Kitchen
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Dry storage
    Equipment: Chest freezer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: Slicer
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Black bar netting on bottom shelf of prep table in kitchen area soiled. Remove and clean bar netting and bottom shelf of prep table. 2. White chest freezer in dry stock area by meat room soiled inside. Clean and sanitize. 3. White chest freezers in meat cutting area soiled inside. Clean and sanitize. 4. Meat slicer soiled in meat cutting area. Clean and sanitize. Do not allow to sit soiled. 5. Meat grinder soiled. Clean and sanitize. Do not allow to sit soiled.
    Location: Meat room
    Equipment: -
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Top of six gas burner unit / oven on cooks line soiled on top of unit including drip tray. Clean burner units and drip tray.
    Location: Cook line
    Equipment: Stove
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair.
    Location: Kitchen
    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: 1. Hand sink drain slow in kitchen area. Repair. 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain slow in kitchen area. Repair. 2. Drain pipe leaking at three bay sink. Repair. 3. Cold water not working at two bay sink in meat dept. Repair.
    Location: Meat room
    Equipment: 2-bay
 08/27/2013Routine
  • 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 whole eggs stored above ready to eat food items inside of glass two door reach in cooler by kitchen. Do not store raw eggs above ready to eat food items. Store below and away from all ready to eat food items.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler on cooks line soiled. Clean and sanitize. 2 Steam table on cooks line soiled below metal pans. Clean and sanitize. 3. Slicer soiled with dried on meat. Do not allow to sit soiled, Clean and sanitize after use or every four hours during the day when used all day.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler on cooks line soiled. Clean and sanitize. 2 Steam table on cooks line soiled below metal pans. Clean and sanitize. 3. Slicer soiled with dried on meat. Do not allow to sit soiled, Clean and sanitize after use or every four hours during the day when used all day.
    Location: Cook line
    Equipment: Steam table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler on cooks line soiled. Clean and sanitize. 2 Steam table on cooks line soiled below metal pans. Clean and sanitize. 3. Slicer soiled with dried on meat. Do not allow to sit soiled, Clean and sanitize after use or every four hours during the day when used all day.
    Location: Meat room
    Equipment: Slicer
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items stored inside of hand sink in kitchen area. Remove, Do not store any items insdie or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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. Pork rinds stored in box that single service cups came in. Do not use cardboard boxes to store food in. Use only food grade container to store in.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Pots stored on floor by kitchen area. Remove and store in approved manner.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane cooker and propane tank in meat cutting area. Propane cooker and tank are not approved for use in establishment. Remove from store NOTE > REPEAT VIOLATION, IF PROPANE TANK AND COOKER ARE NOTED AT ANY FUTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHTS OBSERVED NOT WORKING INSIDE THE EXHAUST HOOD SYSTEM. REPLACE BULBS/REPAIR AS NECESSARY.
    Location: Cook line
  • 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: EXCESSIVE FOOD DEBRIS AND BUILD-UP OBSERVED ON THE FLOOR BEHIND AND BESIDE THE CHEST FREEZERS IN THE MEAT CUTTING AREA. CLEAN THOROUGHLY.
    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: 1. Wet wiping towels sitting out in kitchen area. Store all wet wiping towels in sanitizer water when not in use.
    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: 1. Thermometer missing inside of bottom section of cold top cooler. Provide a working thermometer.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Bottom shelf of perp table in meat cutting area is made from wood. Wood is not approved for use. Remove. 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.
    Location: Meat counter
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two lights not working in exhaust hood above cooking equipment on cooks line. Replace lights. 2. Lids on all white chest freezers are in poor repair. Lids have been repaired using plastic wrap etc. Repair lids so as to provide a surface that is smooth and easily cleanable using approved materials or replace units with commercial grade units.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two lights not working in exhaust hood above cooking equipment on cooks line. Replace lights. 2. Lids on all white chest freezers are in poor repair. Lids have been repaired using plastic wrap etc. Repair lids so as to provide a surface that is smooth and easily cleanable using approved materials or replace units with commercial grade units.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK IN THE KITCHEN AREA OBSERVED DRAINING SLOWLY. UNCLOG DRAIN AS NECESSARY.
    Location: Cook line
    Equipment: Hand sink
 05/01/2013Recheck
  • 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 whole eggs stored above ready to eat food items inside of glass two door reach in cooler by kitchen. Do not store raw eggs above ready to eat food items. Store below and away from all ready to eat food items.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler on cooks line soiled. Clean and sanitize. 2 Steam table on cooks line soiled below metal pans. Clean and sanitize. 3. Slicer soiled with dried on meat. Do not allow to sit soiled, Clean and sanitize after use or every four hours during the day when used all day.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler on cooks line soiled. Clean and sanitize. 2 Steam table on cooks line soiled below metal pans. Clean and sanitize. 3. Slicer soiled with dried on meat. Do not allow to sit soiled, Clean and sanitize after use or every four hours during the day when used all day.
    Location: Cook line
    Equipment: Steam table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom section of cold top / reach in cooler on cooks line soiled. Clean and sanitize. 2 Steam table on cooks line soiled below metal pans. Clean and sanitize. 3. Slicer soiled with dried on meat. Do not allow to sit soiled, Clean and sanitize after use or every four hours during the day when used all day.
    Location: Meat room
    Equipment: Slicer
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Items stored inside of hand sink in kitchen area. Remove, Do not store any items insdie or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand 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. Pork rinds stored in box that single service cups came in. Do not use cardboard boxes to store food in. Use only food grade container to store in.
    Location: Meat room
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Pots stored on floor by kitchen area. Remove and store in approved manner.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane cooker and propane tank in meat cutting area. Propane cooker and tank are not approved for use in establishment. Remove from store NOTE > REPEAT VIOLATION, IF PROPANE TANK AND COOKER ARE NOTED AT ANY FUTURE INSPECTION A $ 100.00 CITATION WILL BE GIVEN.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below white chest freezers in meat cutting area. Clean floor.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Store all wet wiping towels in sanitizer water when not in use.
    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: 1. Thermometer missing inside of bottom section of cold top cooler. Provide a working thermometer.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Bottom shelf of perp table in meat cutting area is made from wood. Wood is not approved for use. Remove. 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.
    Location: Meat counter
    Equipment: Prep table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two lights not working in exhaust hood above cooking equipment on cooks line. Replace lights. 2. Lids on all white chest freezers are in poor repair. Lids have been repaired using plastic wrap etc. Repair lids so as to provide a surface that is smooth and easily cleanable using approved materials or replace units with commercial grade units.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two lights not working in exhaust hood above cooking equipment on cooks line. Replace lights. 2. Lids on all white chest freezers are in poor repair. Lids have been repaired using plastic wrap etc. Repair lids so as to provide a surface that is smooth and easily cleanable using approved materials or replace units with commercial grade units.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain slow at hand sink in kitchen area. Repair drain.
    Location: Cook line
    Equipment: Hand sink
 04/24/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pot of cooked beef sitting out at room temperature at 99 deg. F. Large pot of cooked peppers sitting out at 85 deg. F. Do not sit potentially hazardous food items out at room temperature. Either hold foods at 135 deg. F or above at steam table or on top of stove or cool using approved methods. 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. Place shallow pans in walk in cooler to cool.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Roaches observed in bottom of two door reach in cooler where compresor is located. Clean bottom of unit and exterminate roaches using approved methods. NOTE. > USE ROACH BAIT IN AREAS LISTED ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat counter
  • 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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    Location: Meat room
  • Wall attachment cleanability (corrected)
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: 1. Wood base board behind cold top cooler and steam table not attached to wall, large amouts of food debris in space where molding is loose. Clean around all wall and floor junctions in kitchen area and re-attach molding to wall. 2. Floor soiled below glass door reach in cooler in kitchen area. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Metal poles covered with foil in meat cutting area. Remove from store.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. CORRECTED 2. Two drain stops missing at three bay sink in meat dept. Provide. CORRECTED NOTE > PAPER TOWELS ARE NOT APPROVED DRAIN STOPS.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf / Space below single gas burner unit on cooks line soiled. Clean.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • 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. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 01/17/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pot of cooked beef sitting out at room temperature at 99 deg. F. Large pot of cooked peppers sitting out at 85 deg. F. Do not sit potentially hazardous food items out at room temperature. Either hold foods at 135 deg. F or above at steam table or on top of stove or cool using approved methods. 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. Place shallow pans in walk in cooler to cool.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Roaches observed in bottom of two door reach in cooler where compresor is located. Clean bottom of unit and exterminate roaches using approved methods. NOTE. > USE ROACH BAIT IN AREAS LISTED ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat counter
  • 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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    Location: Meat room
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: 1. Wood base board behind cold top cooler and steam table not attached to wall, large amouts of food debris in space where molding is loose. Clean around all wall and floor junctions in kitchen area and re-attach molding to wall. 2. Floor soiled below glass door reach in cooler in kitchen area. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Metal poles covered with foil in meat cutting area. Remove from store.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. CORRECTED 2. Two drain stops missing at three bay sink in meat dept. Provide. CORRECTED NOTE > PAPER TOWELS ARE NOT APPROVED DRAIN STOPS.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf / Space below single gas burner unit on cooks line soiled. Clean.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • 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. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 01/09/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pot of cooked beef sitting out at room temperature at 99 deg. F. Large pot of cooked peppers sitting out at 85 deg. F. Do not sit potentially hazardous food items out at room temperature. Either hold foods at 135 deg. F or above at steam table or on top of stove or cool using approved methods. 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. Place shallow pans in walk in cooler to cool.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Roaches observed in bottom of two door reach in cooler where compresor is located. Clean bottom of unit and exterminate roaches using approved methods. NOTE. > USE ROACH BAIT IN AREAS LISTED ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat counter
  • 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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    Location: Meat room
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: 1. Wood base board behind cold top cooler and steam table not attached to wall, large amouts of food debris in space where molding is loose. Clean around all wall and floor junctions in kitchen area and re-attach molding to wall. 2. Floor soiled below glass door reach in cooler in kitchen area. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Metal poles covered with foil in meat cutting area. Remove from store.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. CORRECTED 2. Two drain stops missing at three bay sink in meat dept. Provide. CORRECTED NOTE > PAPER TOWELS ARE NOT APPROVED DRAIN STOPS.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf / Space below single gas burner unit on cooks line soiled. Clean.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • 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. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 01/03/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pot of cooked beef sitting out at room temperature at 99 deg. F. Large pot of cooked peppers sitting out at 85 deg. F. Do not sit potentially hazardous food items out at room temperature. Either hold foods at 135 deg. F or above at steam table or on top of stove or cool using approved methods. 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. Place shallow pans in walk in cooler to cool.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Roaches observed in bottom of two door reach in cooler where compresor is located. Clean bottom of unit and exterminate roaches using approved methods. NOTE. > USE ROACH BAIT IN AREAS LISTED ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat counter
  • 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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    Location: Meat room
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: 1. Wood base board behind cold top cooler and steam table not attached to wall, large amouts of food debris in space where molding is loose. Clean around all wall and floor junctions in kitchen area and re-attach molding to wall. 2. Floor soiled below glass door reach in cooler in kitchen area. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Metal poles covered with foil in meat cutting area. Remove from store.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. CORRECTED 2. Two drain stops missing at three bay sink in meat dept. Provide. CORRECTED NOTE > PAPER TOWELS ARE NOT APPROVED DRAIN STOPS.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf / Space below single gas burner unit on cooks line soiled. Clean.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • 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. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 12/18/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pot of cooked beef sitting out at room temperature at 99 deg. F. Large pot of cooked peppers sitting out at 85 deg. F. Do not sit potentially hazardous food items out at room temperature. Either hold foods at 135 deg. F or above at steam table or on top of stove or cool using approved methods. 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. Place shallow pans in walk in cooler to cool.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Roaches observed in bottom of two door reach in cooler where compresor is located. Clean bottom of unit and exterminate roaches using approved methods. 2. live roach observed in package of corn in customer area. Extermnate roaches. Clean unit. NOTE. > USE ROACH BAIT IN AREAS LISTED ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat counter
  • 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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    Location: Meat room
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: 1. Wood base board behind cold top cooler and steam table not attached to wall, large amouts of food debris in space where molding is loose. Clean around all wall and floor junctions in kitchen area and re-attach molding to wall. 2. Clean bottom sections of all dispaly coolers where compressors are located to aid in pest control. 3. Floor soiled below glass door reach in cooler in kitchen area. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Metal poles covered with foil in meat cutting area. Remove from store.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. CORRECTED 2. Two drain stops missing at three bay sink in meat dept. Provide. CORRECTED NOTE > PAPER TOWELS ARE NOT APPROVED DRAIN STOPS.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf / Space below single gas burner unit on cooks line soiled. Clean.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • 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. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 12/11/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pot of cooked beef sitting out at room temperature at 99 deg. F. Large pot of cooked peppers sitting out at 85 deg. F. Do not sit potentially hazardous food items out at room temperature. Either hold foods at 135 deg. F or above at steam table or on top of stove or cool using approved methods. 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. Place shallow pans in walk in cooler to cool.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Roaches observed in bottom of two door reach in cooler where compresor is located. Clean bottom of unit and exterminate roaches using approved methods. 2. live roach observed in package of corn in customer area. Extermnate roaches. Clean unit. NOTE. > USE ROACH BAIT IN AREAS LISTED ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat counter
  • 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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. In meat dept. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    Location: Meat room
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: 1. Wood base board behind cold top cooler and steam table not attached to wall, large amouts of food debris in space where molding is loose. Clean around all wall and floor junctions in kitchen area and re-attach molding to wall. 2. Clean bottom sections of all dispaly coolers where compressors are located to aid in pest control.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Metal poles covered with foil in meat cutting area. Remove from store.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. CORRECTED 2. Two drain stops missing at three bay sink in meat dept. Provide. NOTE > PAPER TOWELS ARE NOT APPROVED DRAIN STOPS.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelf of single gas burner unit on cooks line soiled. Clean.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 12/04/2012Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large pot of cooked beef sitting out at room temperature at 99 deg. F. Large pot of cooked peppers sitting out at 85 deg. F. Do not sit potentially hazardous food items out at room temperature. Either hold foods at 135 deg. F or above at steam table or on top of stove or cool using approved methods. 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. Place shallow pans in walk in cooler to cool.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. CORRECTED 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. CORRECTED 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. CORRECTED 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat counter
  • 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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. CORRECTED 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. CORRECTED 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit. 4. Cooked pork skins stored in used box that had single service cups. Do not re use cardboard boxes. Use only food grade contaniers to store food in.
    Location: Meat room
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    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: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: 1. Pot of food sitting on cutting board on top of trash can. Do not use trash can as a table. Remove and clean and sanitize cutting board.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. 2. Two drain stops missing at three bay sink in meat dept. Provide. NOTE > PAPER TOWELS ARE NOT APPROVED DRAIN STOPS.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 11/27/2012Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1, Meat on top of steam table held at 92 deg. F. Pan of cooked meat sitting on top of steam table at room temperature. Do not sit pans on top of steam table. Pans must be sitting in space provided at steam table in order to maintain proper temperature of 135 deg. F. or above. Insure that any left over foods at not being re-heated on steam table. Re-heat all left over foods to 165 deg. F or above before holding at 135 deg. F or above.
    Location: Cook line
    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: 1. Display cooler wtih chicken in meat dept holding foods at 49 deg. F. Repair cooler to a sound working condition so as to hold all cold foods at 41 deg. F or below.
    Location: Meat room
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Chest freezers in meat dept need to be de-frosted. Clean and defrost.
    Location: Meat room
    Equipment: Chest freezer
  • 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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Kitchen
    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: 1. Food handler washing utensils at three bay sink without sanitizing. Wash , Rinse , Saniitze all utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ----------------- 2 RINSE ------------------ 3. SANITIZE ( 50 to 100j ppm. bleach ) ----- AIR DRY. wash = soap + water rinse = water sanitize = water + saniitzer ( bleach is one type of approved sanitizer. ) 2. Utensils being washed at two bay sink in meat dept. Do not use two bay sink for washing. Use three bay sink using all three compartments.
    Location: Meat room
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit.
    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: 1. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit.
    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. White garbage bag used to store bread in kitchen area. Do not use garbage bags to stroe food in. Provide food grade bags. 2. Raw sausage stored in plastic crates inside of walk in cooler. Plastic crates are not approved for use to store meats in. Containers shall be food grade, constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and provide food grade containers for sausage. 3 Display warming cabinet in meat cutting area has cardboard inside of unit. Remove cardboard. Do not place cardboard in unit.
    Location: Meat counter
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at approved hand sink with soap and water before using gloves to handle food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean cooking pots stored on floor in back hallway area by kitchen. Remove from floor and store in approved manner
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Propane gas cooker by walk in cooler in meat dept. Propane cookers are not allowed for use. Remove cooker.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet towels sitting out on cooks line in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Two drain stops missing at three bay sink in kitchen area. Provide. 2. Two drain stops missing at three bay sink in meat dept. Provide.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Meat not covered inside of walk in cooler. Cover meat.
    Location: Walk-in cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in meat dept. Provide.
    Location: Meat room
    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: 1. Drain slow at hand sink in kitchen area. Repair drain to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. No chemical test strips for checking sanitizer water. Provide test strips. NOTE > YOU WILL NEED CHLORINE TEST STRIPS IF YOU ARE USING BLEACH AS YOUR SANITIZER.
 11/19/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) There was a case of beef lips on the vegetable prep sink at 65 F. Discard. Also do not store or prep meat in the vegetable prep sink.2) The beans on the cook line a 130F. Reheat to 165 F & hold at 135 F.
    Location: Meat room
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) There was a case of beef lips on the vegetable prep sink at 65 F. Discard. Also do not store or prep meat in the vegetable prep sink.2) The beans on the cook line a 130F. Reheat to 165 F & hold at 135 F.
    Location: Cook line
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: An employee was drinking from on open cup in the meat room. Provide cups with lids & straws.
    Location: Meat room
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer in the bucket is 200 ppm. Adjust to 50-100ppm. Use 1-2 teaspoons of bleach per gallon of water.
    Location: Meat room
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: There is a lid missing to the dumpster. Contact trash removal service. Replace the dumpster or the lid.
    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: There is trash on the ground around the dumpster.
    Location: Dumpster area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Cook line
  • 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: There was no thermometer observed for the glass door refrigerator.
    Location: Cook line
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Replace the black plastic shelf in the back hallway with a shelf that is easily cleanable.
    Location: Kitchen (back)
    Equipment: Plastic shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The faucet is missing for the 3 bay sink. Replace faucet.2) Also remove the white drain line that is draining into the 3 bay sink. This must be run to a floor drain or mop sink.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The faucet is missing for the 3 bay sink. Replace faucet.2) Also remove the white drain line that is draining into the 3 bay sink. This must be run to a floor drain or mop sink.
    Location: Meat room
 06/20/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) There was a case of beef lips on the vegetable prep sink at 65 F. Discard. Also do not store or prep meat in the vegetable prep sink.2) The beans on the cook line a 130F. Reheat to 165 F & hold at 135 F.
    Location: Meat room
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) There was a case of beef lips on the vegetable prep sink at 65 F. Discard. Also do not store or prep meat in the vegetable prep sink.2) The beans on the cook line a 130F. Reheat to 165 F & hold at 135 F.
    Location: Cook line
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: An employee was drinking from on open cup in the meat room. Provide cups with lids & straws.
    Location: Meat room
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer in the bucket is 200 ppm. Adjust to 50-100ppm. Use 1-2 teaspoons of bleach per gallon of water.
    Location: Meat room
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: There is a lid missing to the dumpster. Contact trash removal service. Replace the dumpster or the lid.
    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: There is trash on the ground around the dumpster.
    Location: Dumpster area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Cook line
  • 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: There was no thermometer observed for the glass door refrigerator.
    Location: Cook line
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Replace the black plastic shelf in the back hallway with a shelf that is easily cleanable.
    Location: Kitchen (back)
    Equipment: Plastic shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The faucet is missing for the 3 bay sink. Replace faucet.2) Also remove the white drain line that is draining into the 3 bay sink. This must be run to a floor drain or mop sink.
    Location: Meat room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The faucet is missing for the 3 bay sink. Replace faucet.2) Also remove the white drain line that is draining into the 3 bay sink. This must be run to a floor drain or mop sink.
    Location: Meat room
 06/18/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) There was a case of beef lips on the vegetable prep sink at 65 F. Discard. Also do not store or prep meat in the vegetable prep sink.2) The beans on the cook line a 130F. Reheat to 165 F & hold at 135 F.
    Location: Meat room
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) There was a case of beef lips on the vegetable prep sink at 65 F. Discard. Also do not store or prep meat in the vegetable prep sink.2) The beans on the cook line a 130F. Reheat to 165 F & hold at 135 F.
    Location: Cook line
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: An employee was drinking from on open cup in the meat room. Provide cups with lids & straws.
    Location: Meat room
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer in the bucket is 200 ppm. Adjust to S0-100ppm. Use 1-2 teaspoons of bleach per gallon of water.
    Location: Meat room
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: There is a lid missing to the dumpster. Contact trash removal service. Replace the dumpster or the lid.
    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: There is trash on the ground around the dumpster.
    Location: Dumpster area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) The wall is damaged by the back door (yellow wall).2) Provide cover plates for all outlets or light switches.3) There is a ceiling tile missing in the meat department.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) The floors behind the chest freezers are soiled. Move the freezers & clean. Place freezers on wheels to make cleaning easier.2) The ceiling tiles over the chest freezers in the meat department are soiled.3) The floor below the wire shelf (next to the mop sink) in the meat room is soiled.4) The floor below the black plastic rack is soiled (in the back hall area). Move the wash & clean.5) There is a black rack on the for below the stove & the floor is heavily soiled. Remove the rack & clean the floor.
    Location: Cook line
  • 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: There was no thermometer observed for the glass door refrigerator.
    Location: Cook line
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: Replace the black plastic shelf in the back hallway with a shelf that is easily cleanable.
    Location: Kitchen (back)
    Equipment: Plastic shelving
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Outdoor storage
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The is gray tape around the 3 bay sink faucet in the meat department. Remove the tape & repair any leaks.
    Location: Meat room
 06/11/2012Routine
  • 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: Meat in the glass door refrigerator is 75-78 F. Discard.
    Location: Cook line
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: There are no discard dates on left over potentially hazardous foods in the glass door refrigerator. Provide 7 day discard dates on cooked or potentially hazardous ready to eat food.
    Location: Cook line
  • 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: The hand sink is used as a dump sink (clogged). Use the hand sink for hand washing only.
    Location: Cook line
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The hand sink is clogged & full of water. Clear the drain.
    Location: Cook line
  • 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: There are empty tin cans in the meat dept (shelf by the mop sink). Discard. Do not re-use tin cans.
  • 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: The floor is soiled in the cooking area.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The hand sink is draining very slowly. Clear the drain.
    Location: Cook line
    Equipment: Hand sink
 03/06/2012Recheck
  • 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: Meat in the glass door refrigerator is 75-78 F. Discard.
    Location: Cook line
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: There are no discard dates on left over potentially hazardous foods in the glass door refrigerator. Provide 7 day discard dates on cooked or potentially hazardous ready to eat food.
    Location: Cook line
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: The hand sink is used as a dump sink (clogged). Use the hand sink for hand washing only.
    Location: Cook line
  • Plumbing system / repair (Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The hand sink is clogged & full of water. Clear the drain.
    Location: Cook line
  • 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: There are empty tin cans in the meat dept (shelf by the mop sink). Discard. Do not re-use tin cans.
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The floor is soiled in the cooking area.
    Location: Cook line
 02/28/2012Routine
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: There was a soiled cloth in the hand sink.
    Location: Cook line
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: The extinguishing system for the exhaust hood has expired (Dec 2010). Have system inspected.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) Provide a cover plate for light switch by the dry storage shelves.2) Repair hole in the wall by the dry storage shelves.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) Provide a cover plate for light switch by the dry storage shelves.2) Repair hole in the wall by the dry storage shelves.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The 3 bay sink & the vegetable sink drain line leaks.
    Location: Meat counter
 11/29/2011Routine

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

×
TIENDA MORELOS respresentatives - respond and add information

Write your review!

Your Ratings

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

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


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

About You

Your nickname:

Optional Verification

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

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

Recently added reviews

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

Restaurants in neighborhood

Name
PANADERIA LA PIEDAD
DRIFTY'S SPORTS PUB
LITTLE CAESARS PIZZA
John Wayne's Pub & Eatery
CHINLAND ASIAN STORE
CHIN BROTHERS RESTAURANT
Taco Bell
SARAGA SUPERMARKET

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

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