- 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: ADJUST WALK--IN COOLER TO MAINTAIN 41 DEGREES OR LESS.WALK--IN COOLER WAS CHECKED BY A TECH. AND FREON WAS ADDED. UNIT MAY HAVE GONE THROUGH DEFROST.8/21 -- W/I COOLER OK.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE MAIN CUTTING BOARD --- ESPECIALLY WHERE THERE ARE DEEPER CUT MARKS.
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: STORE ICE MACHINE SCOOP IN A CLEAN CONTAINER BETWEEN USE.
Location: Meat room
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1) THE CHEST FREEZER ON THE LEFT HAS AN INSIDE PLASTIC LINER THAT IS CRACKED OR BROKEN. SEAL THE PLASTIC LINER WHERE INSULLATION IS SHOWING.2) BOX OF RAW CHICKEN, IN PLASTIC AND WITH ICE, WAS DRIPPING ON BOX TOP BELOW. STORE ALL RAW CHICKEN BELOW AND/OR SEPERATE FROM OTHER FOODS.--CORRECTED -- OK.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE THE SPACE JUST RIGHT OF THE MEAT SCALE.2) CLEAN THE WARMER/BURNER UNIT ON LOWER SHELF OF TABLE IN MEAT ROOM.
Location: Meat room
|
08/21/2014 | Recheck |
- 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: ADJUST WALK--IN COOLER TO MAINTAIN 41 DEGREES OR LESS.WALK--IN COOLER WAS CHECKED BY A TECH. AND FREON WAS ADDED. UNIT MAY HAVE GONE THROUGH DEFROST.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE MAIN CUTTING BOARD --- ESPECIALLY WHERE THERE ARE DEEPER CUT MARKS.
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: STORE ICE MACHINE SCOOP IN A CLEAN CONTAINER BETWEEN USE.
Location: Meat room
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1) THE CHEST FREEZER ON THE LEFT HAS AN INSIDE PLASTIC LINER THAT IS CRACKED OR BROKEN. SEAL THE PLASTIC LINER WHERE INSULLATION IS SHOWING.2) BOX OF RAW CHICKEN, IN PLASTIC AND WITH ICE, WAS DRIPPING ON BOX TOP BELOW. STORE ALL RAW CHICKEN BELOW AND/OR SEPERATE FROM OTHER FOODS.--CORRECTED -- OK.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE THE SPACE JUST RIGHT OF THE MEAT SCALE.2) CLEAN THE WARMER/BURNER UNIT ON LOWER SHELF OF TABLE IN MEAT ROOM.
Location: Meat room
|
08/18/2014 | Recheck |
- 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: ADJUST WALK--IN COOLER TO MAINTAIN 41 DEGREES OR LESS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE MAIN CUTTING BOARD --- ESPECIALLY WHERE THERE ARE DEEPER CUT MARKS.
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: STORE ICE MACHINE SCOOP IN A CLEAN CONTAINER BETWEEN USE.
Location: Meat room
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1) THE CHEST FREEZER ON THE LEFT HAS AN INSIDE PLASTIC LINER THAT IS CRACKED OR BROKEN. SEAL THE PLASTIC LINER WHERE INSULLATION IS SHOWING.2) BOX OF RAW CHICKEN, IN PLASTIC AND WITH ICE, WAS DRIPPING ON BOX TOP BELOW. STORE ALL RAW CHICKEN BELOW AND/OR SEPERATE FROM OTHER FOODS.--CORRECTED -- OK.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE THE SPACE JUST RIGHT OF THE MEAT SCALE.2) CLEAN THE WARMER/BURNER UNIT ON LOWER SHELF OF TABLE IN MEAT ROOM.
Location: Meat room
|
08/12/2014 | Recheck |
- 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: ADJUST WALK--IN COOLER TO MAINTAIN 41 DEGREES OR LESS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE MAIN CUTTING BOARD --- ESPECIALLY WHERE THERE ARE DEEPER CUT MARKS.
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: STORE ICE MACHINE SCOOP IN A CLEAN CONTAINER BETWEEN USE.
Location: Meat room
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1) THE CHEST FREEZER ON THE LEFT HAS AN INSIDE PLASTIC LINER THAT IS CRACKED OR BROKEN. SEAL THE PLASTIC LINER WHERE INSULLATION IS SHOWING.2) BOX OF RAW CHICKEN, IN PLASTIC AND WITH ICE, WAS DRIPPING ON BOX TOP BELOW. STORE ALL RAW CHICKEN BELOW AND/OR SEPERATE FROM OTHER FOODS.--CORRECTED -- OK.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND ORGANIZE THE SPACE JUST RIGHT OF THE MEAT SCALE.2) CLEAN THE WARMER/BURNER UNIT ON LOWER SHELF OF TABLE IN MEAT ROOM.
Location: Meat room
|
08/05/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REPLACE A COVER PLATE ON ONE ELECTRICAL WALL OUTLET NEAR THE ICE MACHINE.
- 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: THE COUNTER--TOP WARMER IN MEAT DEPT.HAD PORK AND BEEF AT AROUND 105 DEGREES --- MUST STAY AT OR ABOVE 135 F.1/8/14 -- REPAIR/ADJUST WARMER AS NEEDED.1/13 -- WARMER NOT IN USE AT THIS TIME -- WAITING ON PART.
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: WALK--IN COOLER MEASURED 49 -- 50 DEGREES. REPAIR OR ADJUST TO HOLD 41 F OR LESS.
Location: Walk-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: A GALLON--SIZE CAN OF RED PAINT SHOULD BE REMOVED FROM THE SHELF NEAR MEAT ROOM.
Location: Meat room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KEEP AN OVEN THERMOMETER IN THE COUNTER--TOP WARMER IN MEAT DEPT.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE CHEST FREEZER IN SMALL ROOM NEXT TO THE CUTTING ROOM HAS BROKEN PLASTIC LINER -- REPAIR AS NEEDED.
Location: Meat room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE WALK--IN COOLER DOOR NEAR AND AROUND THE EXTERIOR HANDLE.---( CORRECTED -- OK.--1/8/14)2) CLEAN A COUPLE METAL RACK SHELVES INSIDE THE WALK--IN COOLER. (THERE IS CHIPPING AND FLAKING PAINT OR ENAMEL).--- (FINISH CLEANING AS DISCUSSED).
Location: Walk-in cooler
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: USE A PROPER LABEL ON SOME RE--PACKAGED PRODUCTS -- (AS CHICKPEAS, BEANS, ETC.).
Location: Sales floor
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A WATER LEAK BEHIND THE ICE MACHINE.
Location: Meat room
|
01/13/2014 | Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REPLACE A COVER PLATE ON ONE ELECTRICAL WALL OUTLET NEAR THE ICE MACHINE.
- 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: THE COUNTER--TOP WARMER IN MEAT DEPT.HAD PORK AND BEEF AT AROUND 105 DEGREES --- MUST STAY AT OR ABOVE 135 F.1/8/14 -- REPAIR/ADJUST WARMER AS NEEDED.
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: WALK--IN COOLER MEASURED 49 -- 50 DEGREES. REPAIR OR ADJUST TO HOLD 41 F OR LESS.
Location: Walk-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: A GALLON--SIZE CAN OF RED PAINT SHOULD BE REMOVED FROM THE SHELF NEAR MEAT ROOM.
Location: Meat room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KEEP AN OVEN THERMOMETER IN THE COUNTER--TOP WARMER IN MEAT DEPT.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE CHEST FREEZER IN SMALL ROOM NEXT TO THE CUTTING ROOM HAS BROKEN PLASTIC LINER -- REPAIR AS NEEDED.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE WALK--IN COOLER DOOR NEAR AND AROUND THE EXTERIOR HANDLE.---( CORRECTED -- OK.--1/8/14)2) CLEAN A COUPLE METAL RACK SHELVES INSIDE THE WALK--IN COOLER. (THERE IS CHIPPING AND FLAKING PAINT OR ENAMEL).--- (FINISH CLEANING AS DISCUSSED).
Location: Walk-in cooler
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: USE A PROPER LABEL ON SOME RE--PACKAGED PRODUCTS -- (AS CHICKPEAS, BEANS, ETC.).
Location: Sales floor
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A WATER LEAK BEHIND THE ICE MACHINE.
Location: Meat room
|
01/08/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: REPLACE A COVER PLATE ON ONE ELECTRICAL WALL OUTLET NEAR THE ICE MACHINE.
- 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: THE COUNTER--TOP WARMER IN MEAT DEPT.HAD PORK AND BEEF AT AROUND 105 DEGREES --- MUST STAY AT OR ABOVE 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: WALK--IN COOLER MEASURED 49 -- 50 DEGREES. REPAIR OR ADJUST TO HOLD 41 F OR LESS.
Location: Walk-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: A GALLON--SIZE CAN OF RED PAINT SHOULD BE REMOVED FROM THE SHELF NEAR MEAT ROOM.
Location: Meat room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KEEP AN OVEN THERMOMETER IN THE COUNTER--TOP WARMER IN MEAT DEPT.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE CHEST FREEZER IN SMALL ROOM NEXT TO THE CUTTING ROOM HAS BROKEN PLASTIC LINER -- REPAIR AS NEEDED.
Location: Meat room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE WALK--IN COOLER DOOR NEAR AND AROUND THE EXTERIOR HANDLE.2) CLEAN A COUPLE METAL RACK SHELVES INSIDE THE WALK--IN COOLER. (THERE IS CHIPPING AND FLAKING PAINT OR ENAMEL).
Location: Walk-in cooler
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: USE A PROPER LABEL ON SOME RE--PACKAGED PRODUCTS -- (AS CHICKPEAS, BEANS, ETC.).
Location: Sales floor
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A WATER LEAK BEHIND THE ICE MACHINE.
Location: Meat room
|
12/30/2013 | Routine |
- 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: HEATING DISPLAY CASE - RIBS AT IMPROPER TEMPERATURE. DISCONTINUE USE OF UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Meat counter
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: EMPLOYEE PREPARING FOOD AT FRONT OF STORE ON A PICNIC TABLE. FOOD PREPARATION CANNOT TAKE PLACE AT THE FRONT OF THE STORE AND IN ADDITION, HOT FOOD MUST BE KEPT HOT (WITH A HEAT SOURCE) AND COLD FOOD KEPT COLD (COOLING SOURCE)
Location: Sales floor
Equipment: Prep table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE NOT WASHING HANDS BEFORE APPLYING GLOVES AND BETWEEN CHANGES IN ACTIVITY - FOOD HANDLING. WASH HANDS.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OPEN CONTAINER OF PORK RINDS AND GREASE. PERSON IN CHARGE DISCARDED. VALUE OF $30.
Location: Outdoor storage
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT AND EGGS STORED ABOVE READY TO EAT FOOD. STORE BELOW.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. WRAPPING STATIONS.
Location: Meat counter
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. WRAPPING STATIONS.
Location: Meat counter
Equipment: -
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Sales floor
- Plan approval (corrected)
Establishment did not submit plans and specifications prior to operation.
Correction: Submit plans and specifications as required.
Comments: ESTABLISHMENT IS CONDUCTING FOOD OPERATIONS IN A SHED BEHIND BUILDING AS WELL AS ASSEMBLING RESTAURANT FOOD AT THE FRONT OF THE STORE (TACOS, PORK RINDS). DISCONTINUE FOOD PREPARATION AND COOKING IN SHED AND REMOVE ALL EQUIPMENT. DISCONTINUE FOOD PREPARATION AT THE FRONT THE STORE.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. INSTALL WHERE MISSING BEHIND MEAT COUNTER.
Location: Meat counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN INTERIOR CABINET FLOOR AREAS OF MEAT CASE.
Location: Meat counter
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: WOOD TWO BY FOUR USED TO HOLD UP SHELVING IN MEAT CASE. DISCONTUE USE.
Location: Meat counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. CHEST FREEZER LID IN DISREPAIR. PLEASE REPAIR/REPLACE.
Location: Back room
Equipment: Chest freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PREPARING TACOS, CUTTING FRUIT, ETC.. IN CUSTOMER AREA. DISCONTINUE PRACTICE.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. REMOVE SOILED FOIL FROM LOWER SURFACES BELOW PREP TABLE AND CLEAN.
Location: Meat counter
Equipment: Metal shelving
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law. PROVIDE NAME AND ADDRESS OF BUSINESS, QUANITY AND WEIGHT, NAME OF PRODUCT, AND INGREDIENTS.
Location: Sales floor
|
06/20/2013 | Recheck |
- 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: HEATING DISPLAY CASE - RIBS AT IMPROPER TEMPERATURE. DISCONTINUE USE OF UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Meat counter
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: EMPLOYEE PREPARING FOOD AT FRONT OF STORE ON A PICNIC TABLE. FOOD PREPARATION CANNOT TAKE PLACE AT THE FRONT OF THE STORE AND IN ADDITION, HOT FOOD MUST BE KEPT HOT (WITH A HEAT SOURCE) AND COLD FOOD KEPT COLD (COOLING SOURCE)
Location: Sales floor
Equipment: Prep table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE NOT WASHING HANDS BEFORE APPLYING GLOVES AND BETWEEN CHANGES IN ACTIVITY - FOOD HANDLING. WASH HANDS.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OPEN CONTAINER OF PORK RINDS AND GREASE. PERSON IN CHARGE DISCARDED. VALUE OF $30.
Location: Outdoor storage
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT AND EGGS STORED ABOVE READY TO EAT FOOD. STORE BELOW.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. WRAPPING STATIONS.
Location: Meat counter
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. WRAPPING STATIONS.
Location: Meat counter
Equipment: -
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Sales floor
- Plan approval
Establishment did not submit plans and specifications prior to operation.
Correction: Submit plans and specifications as required.
Comments: ESTABLISHMENT IS CONDUCTING FOOD OPERATIONS IN A SHED BEHIND BUILDING AS WELL AS ASSEMBLING RESTAURANT FOOD AT THE FRONT OF THE STORE (TACOS, PORK RINDS). DISCONTINUE FOOD PREPARATION AND COOKING IN SHED AND REMOVE ALL EQUIPMENT. DISCONTINUE FOOD PREPARATION AT THE FRONT THE STORE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. INSTALL WHERE MISSING BEHIND MEAT COUNTER.
Location: Meat counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN INTERIOR CABINET FLOOR AREAS OF MEAT CASE.
Location: Meat counter
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: WOOD TWO BY FOUR USED TO HOLD UP SHELVING IN MEAT CASE. DISCONTUE USE.
Location: Meat counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. CHEST FREEZER LID IN DISREPAIR. PLEASE REPAIR/REPLACE.
Location: Back room
Equipment: Chest freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PREPARING TACOS, CUTTING FRUIT, ETC.. IN CUSTOMER AREA. DISCONTINUE PRACTICE.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. REMOVE SOILED FOIL FROM LOWER SURFACES BELOW PREP TABLE AND CLEAN.
Location: Meat counter
Equipment: Metal shelving
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law. PROVIDE NAME AND ADDRESS OF BUSINESS, QUANITY AND WEIGHT, NAME OF PRODUCT, AND INGREDIENTS.
Location: Sales floor
|
06/07/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HEATING DISPLAY CASE - RIBS AT IMPROPER TEMPERATURE. DISCONTINUE USE OF UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Meat counter
Equipment: Steam table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: EMPLOYEE PREPARING FOOD AT FRONT OF STORE ON A PICNIC TABLE. FOOD PREPARATION CANNOT TAKE PLACE AT THE FRONT OF THE STORE AND IN ADDITION, HOT FOOD MUST BE KEPT HOT (WITH A HEAT SOURCE) AND COLD FOOD KEPT COLD (COOLING SOURCE)
Location: Sales floor
Equipment: Prep table
- 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: EMPLOYEE NOT WASHING HANDS BEFORE APPLYING GLOVES AND BETWEEN CHANGES IN ACTIVITY - FOOD HANDLING. WASH HANDS.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OPEN CONTAINER OF PORK RINDS AND GREASE. PERSON IN CHARGE DISCARDED. VALUE OF $30.
Location: Outdoor storage
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT AND EGGS STORED ABOVE READY TO EAT FOOD. STORE BELOW.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. WRAPPING STATIONS.
Location: Meat counter
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. WRAPPING STATIONS.
Location: Meat counter
Equipment: -
- Plan approval
Establishment did not submit plans and specifications prior to operation.
Correction: Submit plans and specifications as required.
Comments: ESTABLISHMENT IS CONDUCTING FOOD OPERATIONS IN A SHED BEHIND BUILDING AS WELL AS ASSEMBLING RESTAURANT FOOD AT THE FRONT OF THE STORE (TACOS, PORK RINDS). DISCONTINUE FOOD PREPARATION AND COOKING IN SHED AND REMOVE ALL EQUIPMENT. DISCONTINUE FOOD PREPARATION AT THE FRONT THE STORE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. INSTALL WHERE MISSING BEHIND MEAT COUNTER.
Location: Meat counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN INTERIOR CABINET FLOOR AREAS OF MEAT CASE.
Location: Meat counter
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: WOOD TWO BY FOUR USED TO HOLD UP SHELVING IN MEAT CASE. DISCONTUE USE.
Location: Meat counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. CHEST FREEZER LID IN DISREPAIR. PLEASE REPAIR/REPLACE.
Location: Back room
Equipment: Chest freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PREPARING TACOS, CUTTING FRUIT, ETC.. IN CUSTOMER AREA. DISCONTINUE PRACTICE.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. REMOVE SOILED FOIL FROM LOWER SURFACES BELOW PREP TABLE AND CLEAN.
Location: Meat counter
Equipment: Metal shelving
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law. PROVIDE NAME AND ADDRESS OF BUSINESS, QUANITY AND WEIGHT, NAME OF PRODUCT, AND INGREDIENTS.
Location: Sales floor
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05/31/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE'S BOWL OF SOUP ON TABLE IN MEAT DEPT. EMPLOYEES EATING FOOD MUST BE DONE AWAY FROM FOOD PREP./CUTTING AREAS.
Location: Meat room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE MAIN CUTTING BOARD SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED.
Location: Meat room
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
- 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: SANITIZER/BLEACH NOT PRESENT FOR WIPING CLOTHS OR CLOTHS USED UNDER CUTTING BOARD. WAS CORRECTED ON SITE -- OK'D. USE 1 TBSP. BLEACH PER GAL. OF WATER.
Location: Meat room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: MEAT THAWING IN 3--BAY SINK SHOULD BE IN COOL RUNNING WATER --- NOT WARM WATER. CORRECTED ON SITE -- OK.
Location: Meat room
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11/08/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE'S BOWL OF SOUP ON TABLE IN MEAT DEPT. EMPLOYEES EATING FOOD MUST BE DONE AWAY FROM FOOD PREP./CUTTING AREAS.
Location: Meat room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE MAIN CUTTING BOARD SHOULD BE CLEANED MORE THOROUGHLY AND SANITIZED.
Location: Meat room
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER/BLEACH NOT PRESENT FOR WIPING CLOTHS OR CLOTHS USED UNDER CUTTING BOARD. WAS CORRECTED ON SITE -- OK'D. USE 1 TBSP. BLEACH PER GAL. OF WATER.
Location: Meat room
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: MEAT THAWING IN 3--BAY SINK SHOULD BE IN COOL RUNNING WATER --- NOT WARM WATER. CORRECTED ON SITE -- OK.
Location: Meat room
|
11/02/2012 | Routine |
| No violation noted during this evaluation. | 06/29/2012 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A COUPLE OF STOCK POTS WITH TOMALES, CORN, ETC. WERE JUST BELOW THE REQUIRED 135 DEGREES MINIMUM HOT HOLDING TEMP. REHEAT AS NEEDED -- OK'D.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: KEEP A FOOD PROBE THERMOMETER AVAILABLE FOR THE HOT FOODS SOLD IN FRONT PART OF STORE.
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03/16/2012 | Routine |
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