Tandoori King, 7940 MICHIGAN RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Tandoori King
Type: Grocery
Address: 7940 MICHIGAN RD, Indianapolis, IN 46268
County: Marion
License #: 106575
Smoking: Smoke Free
Total inspections: 20
Last inspection: 07/08/2014
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Inspection findings

Inspection Date

Type
  • 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: TAMALES HOT HOLDING IN STEAM TABLE AT 98 DEGREES. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.10 LBS TAMALES DISCARDED AND BLEACH WAS POURED OVER DISCARDED TAMALES.
    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: CHORIZO HANGING AT ROOM TEMPERATURE IN KITCHEN. SAUSAGE MEASURED AT 80 DEGREES. KEEP POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.3 LBS OF SAUSAGE DISCARDED CORRECTED ON SITE.
    Location: Kitchen
  • 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: ESTABLISHMENT IS INFESTED WITH HOUSE AND FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
    Location: Kitchen
  • 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: WITNESSED EMPLOYEE EATING IN KITCHEN WHILE FOOD IS BEING PREPARED. EMPLOYEE SHOULD TAKE BREAKS IN DESIGNATED AREAS AND REFRAIN FROM EATING IN FOOD PREP AREAS.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MEAT SAW AND MEAT GRINDER HEAVILY SOILED AT MEAT COUNTER. CLEAN AND SANITIZE EVERY 4 HOURS OR AFTER EACH USE.
    Location: Meat counter
    Equipment: -
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MEAT SAW AND MEAT GRINDER HEAVILY SOILED AT MEAT COUNTER. CLEAN AND SANITIZE EVERY 4 HOURS OR AFTER EACH USE.
    Location: Meat counter
    Equipment: -
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: EMPLOYEE PREPPING VEGETABLES IN DRY STORAGE ROOM WITH NO HAND SINK AVAILABLE. PREP FOOD IN KITCHEN OR SUPPLY AN ADDITIONAL HAND SINK.
    Location: Dry storage
  • 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: HAND SINK BLOCKED BY BROOMS IN KITCHEN. KEEP HAND SINK ACESSABLE AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK IN KITCHEN IS SOILED. CLEAN HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE AT MEAT COUNTER RINSED HANDS OFF WITH OUT PROPERLY USING SOAP AND HOT WATER. ALWAYS WASH HANDS WITH HOT WATER AND SOAP.
    Location: Meat counter
  • 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 CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE CHLORINE BASED SANITIZER IS BETWEEN 50-100 PPM.
    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.CARD BOARD USED FOR SHEL LINERS IN WALK IN COOLER. DISCONTINUE USE OF CARD BOARD FOR SHELF LINERS.2. WICKER BASKETS USED FOR FOOD STORAGE IN WALK IN COOLER. DISCONTINUE USE OF WICKER FOR FOOD CONTACT SURFACES.
    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.CARD BOARD USED FOR SHEL LINERS IN WALK IN COOLER. DISCONTINUE USE OF CARD BOARD FOR SHELF LINERS.2. WICKER BASKETS USED FOR FOOD STORAGE IN WALK IN COOLER. DISCONTINUE USE OF WICKER FOR FOOD CONTACT SURFACES.
    Location: Walk-in cooler
  • 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: EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES. EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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: CLEAN CUTTING BOARD STORED ON FLOOR IN BACK ROOM. STORE CLEAN EQUIPMENT OFF OF THE FLOOR IN A CLEAN UTENSIL SHELF.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1.UNUSED GAS COOKERS IN DRY STORAGE AREA. REMOVE UNUSED ITEMS OR REPAIR AND UTILIZE COOKERS IN THE OPERATION.2. ROPES IN KITCHEN HANGING FROM SHELVING IN KITCHEN. REMOVE ROPES FROM ESTABLISHMENT.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1.UNUSED GAS COOKERS IN DRY STORAGE AREA. REMOVE UNUSED ITEMS OR REPAIR AND UTILIZE COOKERS IN THE OPERATION.2. ROPES IN KITCHEN HANGING FROM SHELVING IN KITCHEN. REMOVE ROPES FROM ESTABLISHMENT.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOP IN WET MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN DRY STORAGE AREA. REPLACE LIGHT.2. LIGHT OUT OVER MEAT COUNTER. REPLACE LIGHT.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN DRY STORAGE AREA. REPLACE LIGHT.2. LIGHT OUT OVER MEAT COUNTER. REPLACE LIGHT.
    Location: Meat counter
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
    Location: Dumpster area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: VENT HOOD IS SOILED. CLEAN AND SERVICE VENT HOOD.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND MEAT COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND MEAT COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Meat counter
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE POT OF WHOLE COOKED CHICKEN COOLING AT ROOM TEMPERATURE. 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.
    Location: Kitchen
  • 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. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • 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. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MICROWAVE OVEN IS SOILED. PLEASE CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Microwave oven
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: OVEN AND STOVE TOPS ARE SOILED IN KITCHEN. CLEAN EQUIPMENT REGULARLY.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: SINGLE SERVICE CUP USED FOR A SCOOP IN LARGE SALSA CONTAINER. USE A SCOOP WITH A HANDLE.
    Location: Kitchen
 07/08/2014Recheck
  • 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: TAMALES HOT HOLDING IN STEAM TABLE AT 98 DEGREES. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.10 LBS TAMALES DISCARDED AND BLEACH WAS POURED OVER DISCARDED TAMALES.
    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: CHORIZO HANGING AT ROOM TEMPERATURE IN KITCHEN. SAUSAGE MEASURED AT 80 DEGREES. KEEP POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.3 LBS OF SAUSAGE DISCARDED CORRECTED ON SITE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ESTABLISHMENT IS INFESTED WITH HOUSE AND FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
    Location: Kitchen
  • 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: WITNESSED EMPLOYEE EATING IN KITCHEN WHILE FOOD IS BEING PREPARED. EMPLOYEE SHOULD TAKE BREAKS IN DESIGNATED AREAS AND REFRAIN FROM EATING IN FOOD PREP AREAS.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MEAT SAW AND MEAT GRINDER HEAVILY SOILED AT MEAT COUNTER. CLEAN AND SANITIZE EVERY 4 HOURS OR AFTER EACH USE.
    Location: Meat counter
    Equipment: -
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MEAT SAW AND MEAT GRINDER HEAVILY SOILED AT MEAT COUNTER. CLEAN AND SANITIZE EVERY 4 HOURS OR AFTER EACH USE.
    Location: Meat counter
    Equipment: -
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: EMPLOYEE PREPPING VEGETABLES IN DRY STORAGE ROOM WITH NO HAND SINK AVAILABLE. PREP FOOD IN KITCHEN OR SUPPLY AN ADDITIONAL HAND SINK.
    Location: Dry storage
  • 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: HAND SINK BLOCKED BY BROOMS IN KITCHEN. KEEP HAND SINK ACESSABLE AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK IN KITCHEN IS SOILED. CLEAN HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE AT MEAT COUNTER RINSED HANDS OFF WITH OUT PROPERLY USING SOAP AND HOT WATER. ALWAYS WASH HANDS WITH HOT WATER AND SOAP.
    Location: Meat counter
  • 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: SANITIZER CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE CHLORINE BASED SANITIZER IS BETWEEN 50-100 PPM.
    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.CARD BOARD USED FOR SHEL LINERS IN WALK IN COOLER. DISCONTINUE USE OF CARD BOARD FOR SHELF LINERS.2. WICKER BASKETS USED FOR FOOD STORAGE IN WALK IN COOLER. DISCONTINUE USE OF WICKER FOR FOOD CONTACT SURFACES.
    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.CARD BOARD USED FOR SHEL LINERS IN WALK IN COOLER. DISCONTINUE USE OF CARD BOARD FOR SHELF LINERS.2. WICKER BASKETS USED FOR FOOD STORAGE IN WALK IN COOLER. DISCONTINUE USE OF WICKER FOR FOOD CONTACT SURFACES.
    Location: Walk-in cooler
  • 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: EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON GLOVES. EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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: CLEAN CUTTING BOARD STORED ON FLOOR IN BACK ROOM. STORE CLEAN EQUIPMENT OFF OF THE FLOOR IN A CLEAN UTENSIL SHELF.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1.UNUSED GAS COOKERS IN DRY STORAGE AREA. REMOVE UNUSED ITEMS OR REPAIR AND UTILIZE COOKERS IN THE OPERATION.2. ROPES IN KITCHEN HANGING FROM SHELVING IN KITCHEN. REMOVE ROPES FROM ESTABLISHMENT.
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1.UNUSED GAS COOKERS IN DRY STORAGE AREA. REMOVE UNUSED ITEMS OR REPAIR AND UTILIZE COOKERS IN THE OPERATION.2. ROPES IN KITCHEN HANGING FROM SHELVING IN KITCHEN. REMOVE ROPES FROM ESTABLISHMENT.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: MOP IN WET MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN DRY STORAGE AREA. REPLACE LIGHT.2. LIGHT OUT OVER MEAT COUNTER. REPLACE LIGHT.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN DRY STORAGE AREA. REPLACE LIGHT.2. LIGHT OUT OVER MEAT COUNTER. REPLACE LIGHT.
    Location: Meat counter
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: VENT HOOD IS SOILED. CLEAN AND SERVICE VENT HOOD.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND MEAT COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND MEAT COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
    Location: Meat counter
  • 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: LARGE POT OF WHOLE COOKED CHICKEN COOLING AT ROOM TEMPERATURE. 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.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. CORN HUSKS STORED ON FLOOR IN KITCHEN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. FOOD BOXES ON FLOOR IN WALK IN FREEZER, STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. EGG CARTONS ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.4. PORK RINDS IN OPEN TUB AT MEAT COUNTER. COVER FOOD PRODUCTS TO PROTECT FROM CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MICROWAVE OVEN IS SOILED. PLEASE CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Microwave oven
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: OVEN AND STOVE TOPS ARE SOILED IN KITCHEN. CLEAN EQUIPMENT REGULARLY.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: SINGLE SERVICE CUP USED FOR A SCOOP IN LARGE SALSA CONTAINER. USE A SCOOP WITH A HANDLE.
    Location: Kitchen
 07/01/2014Routine
  • 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: DISCONTINUE USE OF NON FOOD GRADE STORAGE CONTAINERS, SUCH AS THE ONES BEING USED FOR THE CHICHARRONES AND THE SALT. ENSURE THAT THE SELF-SERVICE CONTAINERS ARE EQUIPPED WITH LIDS THAT OPEN FOR CUSTOMER SERVICE.
    Location: Sales floor
    Equipment: -
  • 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: ENSURE THAT THE HAND SINK LOCATION IS ALWAYS FREE OF CLUTTER.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system design/capacity (corrected)
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: PROVIDE A VACUUM BRAKER AT THE FAUCET BETWEEN THE HAND SINK AND THE THREE BAY SINK BY THE MEAT COUNTER LINE, IF HOSE IS TO REMAIN ATTACHED AT ALL TIMES. ENSURE THAT THE WATER VALVE IS LEFT OPEN AT ALL TIMES DURING OPERATION HOURS.
    Location: Meat counter
    Equipment: Hand sink
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD SERVICE EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
  • 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: ENSURE THAT THE MOP IS HUNG TO DRY AFTER EACH USE.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE ADEQUATE LIGHTING INSIDE OF THE WALK-IN COOLER LOCATED BY THE SALES FLOOR.
    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: DISCONTINUE USE OF MILK CRATES AS STORAGE. SURFACES ARE NOT SMOOTH AND EASILY CLEANABLE.
  • Improper labeling of packaged food (Non-Critical) (corrected)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
    Comments: ALL SELF-SERVICE PACKAGED FOODS MUST BE LABLED WITH THE CONTENT, DISTRIBUTOR, NET WEIGHT, NAME OF PRODUCT AND INGREDIENTS.
    Location: Sales floor
  • Drainage system design/installation (corrected)
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: SLOW DRAIN AT THE HAND SINK LOCATED BY THE BACK KITCHEN.
    Location: Kitchen (back)
    Equipment: Hand sink
 01/10/2014Recheck
  • 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: DISCONTINUE USE OF NON FOOD GRADE STORAGE CONTAINERS, SUCH AS THE ONES BEING USED FOR THE CHICHARRONES AND THE SALT. ENSURE THAT THE SELF-SERVICE CONTAINERS ARE EQUIPPED WITH LIDS THAT OPEN FOR CUSTOMER SERVICE.
    Location: Sales floor
    Equipment: -
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: ENSURE THAT THE HAND SINK LOCATION IS ALWAYS FREE OF CLUTTER.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system design/capacity
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: PROVIDE A VACUUM BRAKER AT THE FAUCET BETWEEN THE HAND SINK AND THE THREE BAY SINK BY THE MEAT COUNTER LINE, IF HOSE IS TO REMAIN ATTACHED AT ALL TIMES. ENSURE THAT THE WATER VALVE IS LEFT OPEN AT ALL TIMES DURING OPERATION HOURS.
    Location: Meat counter
    Equipment: Hand sink
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD SERVICE EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
  • Drying mop(s) (corrected on site)
    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: ENSURE THAT THE MOP IS HUNG TO DRY AFTER EACH USE.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE ADEQUATE LIGHTING INSIDE OF THE WALK-IN COOLER LOCATED BY THE SALES FLOOR.
    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: DISCONTINUE USE OF MILK CRATES AS STORAGE. SURFACES ARE NOT SMOOTH AND EASILY CLEANABLE.
  • Improper labeling of packaged food (Non-Critical)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
    Comments: ALL SELF-SERVICE PACKAGED FOODS MUST BE LABLED WITH THE CONTENT, DISTRIBUTOR, NET WEIGHT, NAME OF PRODUCT AND INGREDIENTS.
    Location: Sales floor
  • Drainage system design/installation
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: SLOW DRAIN AT THE HAND SINK LOCATED BY THE BACK KITCHEN.
    Location: Kitchen (back)
    Equipment: Hand sink
 12/12/2013Routine
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 1. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN KITCHEN.2. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN MEAT COUNTER AREA.PROVIDE 3 DRAIN STOPS AT EACH THREE BAY SINK FOR MANUAL WAREWASHING.***REPEAT VIOLATION***
    Location: Meat counter
    Equipment: 3-bay
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 1. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN KITCHEN.2. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN MEAT COUNTER AREA.PROVIDE 3 DRAIN STOPS AT EACH THREE BAY SINK FOR MANUAL WAREWASHING.***REPEAT VIOLATION***
    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. NOT SANITIZING DISHES DURING WAREWASHING.FOLLOW PROPER WAREWASHING PROCEDURE. PROVIDED WITH HANDOUT ON WAREWASHING IN SPANISH.
    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. IN PLACE SANITIZER NOT SET UP WHILE WORKING IN BAKERY. WIPED DOWN FOOD CONTACT SURFACES WITH TOWEL.ENSURE A PROPER IN PLACE SANITIZER CONCENTRATION OF 50 PPM CHLORINE BLEACH. MUST BE SET UP DURING FOOD PREP.
    Location: Kitchen
  • 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. WINDEX STORED ON SELF SERVE SHEVING IN BAKERY ON SALES FLOOR.STORE AWAY FROM FOOD AND FOOD CONTACT MATERIALS AND SINGLE SERVICE ITEMS.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED FRUIT FLIES/GNATS IN MEAT COUNTER AREA, KITCHEN, AND PRODUCE AREA ON SALES FLOOR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.***REPEAT VIOLATION***
    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. OBSERVED FRUIT FLIES/GNATS IN MEAT COUNTER AREA, KITCHEN, AND PRODUCE AREA ON SALES FLOOR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.***REPEAT VIOLATION***
    Location: Kitchen
  • Holding tank/sewage disposal (corrected)
    Holding tank used as a method of sewage disposal.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 1. MOP WATER BEING DUMPED OUTSIDE IN THE BACK OF ESTABLISHMENT ONTO ASPHALT.DISPOSE OF ALL MOP WATER IN MOP SINK.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CHEESE WHEEL SITTING IN STANDING LIQUID IN REACH IN COOLER UNDERNEATH MEAT DISPLAY COOLER.IMPROVE ROUTINE CLEANING AND SANITIZING. DO NOT STORE FOOD ITEMS IN THIS LOCATION UNTIL IT HAS BEEN CLEANED.2. CONDENSATION DRIPPING ONTO MEAT IN MEAT DISPLAY COOLER.ENSURE FOOD IS NOT CONTAMINATE WHEN COOLERS ARE IN DEFROST MODE.3. RAW RED MEAT STORED IN CONTAINER FOR DISH SOAP.DISCONTINUE BEHAVIOR. STORE IN APPROVED FOOD GRADE CONTAINER. DO NOT REUSE CHEMICAL AND SOAP CONTAINERS.
    Location: Meat counter
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: 1. BANANAS AND PAPAYA IN WALK IN COOLER MOLDED AND ROTTEN.2. BANANAS AND PRODUCE ON SALES FLOOR MOLDED AND ROTTEN AND ATTRACTING GNATS.3. BAG OF TAMALES IN WALK IN COOLER HEAVILY MOLDED AND ROTTEN.DISCARD ALL UNWHOLESOME FOODS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. DOUGH HOOK AND MIXING PADDLE FOR STAND MIXER ARE SOILED AND HUNG UP/STORED AS CLEAN.MUST BE CLEANED AND SANITIZED IN BETWEEN USES.2.BOTTOM INTERIOR OF REACH IN COOLERS UNDERNEATH MEAT DISPLAY CASES ARE HEAVILY SOILED. ONE HAS EXCESSIVE LIQUID BUILDUP.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. DOUGH HOOK AND MIXING PADDLE FOR STAND MIXER ARE SOILED AND HUNG UP/STORED AS CLEAN.MUST BE CLEANED AND SANITIZED IN BETWEEN USES.2.BOTTOM INTERIOR OF REACH IN COOLERS UNDERNEATH MEAT DISPLAY CASES ARE HEAVILY SOILED. ONE HAS EXCESSIVE LIQUID BUILDUP.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
    Location: Meat counter
  • 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. HAND SINK BLOCKED BY CRATES WITH STOCK POTS ON THEM.ENSURE HANDSINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: JUNE 21:1. EMPTY BOTTLE OF WINDEX STORED IN HAND SINK IN KITCHEN.JUNE 24:1. FLAT HEAD SCREW DRIVER STOREDIN HAND SINK IN MEAT COUNTER AREA.DO NOT USE HAND SINK FOR STORAGE. USE FOR HANDWASHING ONLY!***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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. COOKED CHICKEN IN WALK IN COOLER ON SALES FLOOR NOT DATE MARKED.LABEL WITH DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. NO EMPLOYEES WEARING HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINTS. SEE ABOVE FOR APPROVED HAIR RESTRAINTS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE PLASTIC CONTAINER AS SCOOP IN BULK CONTAINER OF SALT.PROVIDE A SCOOP WITH A HANDLE.
  • Eating utensils presentation (corrected)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 1. SINGLE SERVICE FORKS STORED IN AN UNAPPROVED MANNER IN SELF SERVE BAKERY AREA OF SALES FLOOR.STORE SO HANDLES ARE UPWARDS.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. CUTTING BOARDS HAVE EXCESSIVE AND DEEP CUT MARKS THROUGHOUT. RESURFACE OR FLIP TO OTHER SIDE THAT IS IN BETTER CONDITION. KEEP CLEAN AND SANITIZED.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. STORE ALL MOPS HANGING OR VERTICALLY WITH MOP HEAD UPWARDS TO FACILITATE DRYING.GNATS ARE PRESENT AROUND MOPS IN MEAT COUNTER AREA DUE TO IMPROVER DRYING.
    Location: Meat counter
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS. (EX. SALT)***REPEAT VIOLATION***
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN LARGE STOCK POTS STORED IMPROPERLY ON SHELVING OVER THREE BAY SINK IN KITCHEN.STORE INVERTED SO AS TO ALLOW FOR ADEQUATE DRYING.2. LARGE STOCK POTS STORED ON CRATES UNDERNEATH HAND SINK IN KITCHEN.STORE AWAY FROM HAND SINK TO PREVENT CONTAMINATION.***REPEAT VIOLATION***
    Location: Kitchen
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. EXTENSION CORDS ARE NOT ALLOWED. MUST CONNECT DIRECLTY TO OUTLETS.
    Location: Meat counter
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. COVE MOLDING NEAR WALK IN COOLER COMING OFF OF WALL.REPLACE.
    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. ONE CEILING TILE MISSING IN MEAT COUNTER AREA.PROVIDE.***REPEAT VIOLATION***
    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.
    Comments: 1. SEVERAL CEILING TILES IN MEAT COUNTER AREA SOILED.REPLACE.
    Location: Meat counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. WIPING CLOTHS MUST BE PLACED IN SANITIZER WHEN NOT IN USE.
    Location: Kitchen
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. REMOVE ALL CRATES FROM ESTABLISHMENT. NOT APPROVED FOR SHELVING AND NOT EASILY CLEANABLE. PROVIDE PROPER SHELVING WHERE NEEDED.2. REMOVE CRATES USED TO STORE CHARCOAL UNDERNEATH PRODUCE DISPLAY AREA. STORE CHARCOAL ELSEWHERE. CRATES ARE NOT EASILY CLEANABLE AND THEY ARE PREVENTING CLEANING UNDERNEATH PRODUCE STORAGE.
    Location: Kitchen
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. REMOVE ALL CRATES FROM ESTABLISHMENT. NOT APPROVED FOR SHELVING AND NOT EASILY CLEANABLE. PROVIDE PROPER SHELVING WHERE NEEDED.2. REMOVE CRATES USED TO STORE CHARCOAL UNDERNEATH PRODUCE DISPLAY AREA. STORE CHARCOAL ELSEWHERE. CRATES ARE NOT EASILY CLEANABLE AND THEY ARE PREVENTING CLEANING UNDERNEATH PRODUCE STORAGE.
    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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Kitchen
  • 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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Meat counter
  • 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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DEFROST AND CLEAN ICE CREAM COOLER NEAR FRONT DOOR.
    Location: Sales floor
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. RESEAL/CAULK HAND SINK TO WALL IN MEAT COUNTER AREA.
    Location: Meat counter
    Equipment: Hand sink
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. PORK GREASE IN CONTAINER IN BAKERY AREA OF KITCHEN STORED UNCOVERED.2. BULK STORAGE CONTAINER OF SALT IN KITCHEN STORED UNCOVERED.3. HAM DELI MEAT NOT COVERED IN DISPLAY COOLER IN MEAT COUNTER AREA.PROVIDE LID OR COVERING.
    Location: Kitchen
    Equipment: Bulk food containers
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. PORK GREASE IN CONTAINER IN BAKERY AREA OF KITCHEN STORED UNCOVERED.2. BULK STORAGE CONTAINER OF SALT IN KITCHEN STORED UNCOVERED.3. HAM DELI MEAT NOT COVERED IN DISPLAY COOLER IN MEAT COUNTER AREA.PROVIDE LID OR COVERING.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: JUNE 21;1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN.JUNE 24:1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN MEAT COUNTER AREA.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: JUNE 21;1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN.JUNE 24:1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN MEAT COUNTER AREA.PROVIDE.
    Location: Meat counter
    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. CONDENSATION FROM MEAT DISPLAY COOLERS DRAINING INTO BUCKETS.ENSURE CONDENSATION IS DIRECTED TOWARDS A FLOOR DRAIN.
    Location: Meat counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. PROVIDE CHLORINE BLEACH TEST STRIPS TO MONITOR CONCENTRATION OF SANITIZER.SHOULD MEASURE 50 PPM.
    Location: Kitchen
    Equipment: 3-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. PROVIDE CHLORINE BLEACH TEST STRIPS TO MONITOR CONCENTRATION OF SANITIZER.SHOULD MEASURE 50 PPM.
    Location: Meat counter
    Equipment: 3-bay
 07/01/2013Recheck
  • 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. WINDEX STORED ON SELF SERVE SHEVING IN BAKERY ON SALES FLOOR.STORE AWAY FROM FOOD AND FOOD CONTACT MATERIALS AND SINGLE SERVICE ITEMS.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED FRUIT FLIES/GNATS IN MEAT COUNTER AREA, KITCHEN, AND PRODUCE AREA ON SALES FLOOR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.***REPEAT VIOLATION***
    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. OBSERVED FRUIT FLIES/GNATS IN MEAT COUNTER AREA, KITCHEN, AND PRODUCE AREA ON SALES FLOOR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.***REPEAT VIOLATION***
    Location: Kitchen
  • Holding tank/sewage disposal (corrected)
    Holding tank used as a method of sewage disposal.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 1. MOP WATER BEING DUMPED OUTSIDE IN THE BACK OF ESTABLISHMENT ONTO ASPHALT.DISPOSE OF ALL MOP WATER IN MOP SINK.
  • 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: JUNE 21:1. EMPLOYEE BEVERAGE STORED ON SHELVING WITH CHEESE INSIDE WALK IN COOLER ON SALES FLOOR.JUNE 24:1. EMPLOYEE BEVERAGE STORED INSIDE MEAT DISPLAY CASE IN MEAT COUNTER AREA.STORE ALL EMPLOYEE BEVERAGES BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CHEESE WHEEL SITTING IN STANDING LIQUID IN REACH IN COOLER UNDERNEATH MEAT DISPLAY COOLER.IMPROVE ROUTINE CLEANING AND SANITIZING. DO NOT STORE FOOD ITEMS IN THIS LOCATION UNTIL IT HAS BEEN CLEANED.2. CONDENSATION DRIPPING ONTO MEAT IN MEAT DISPLAY COOLER.ENSURE FOOD IS NOT CONTAMINATE WHEN COOLERS ARE IN DEFROST MODE.3. RAW RED MEAT STORED IN CONTAINER FOR DISH SOAP.DISCONTINUE BEHAVIOR. STORE IN APPROVED FOOD GRADE CONTAINER. DO NOT REUSE CHEMICAL AND SOAP CONTAINERS.
    Location: Meat counter
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: 1. BANANAS AND PAPAYA IN WALK IN COOLER MOLDED AND ROTTEN.2. BANANAS AND PRODUCE ON SALES FLOOR MOLDED AND ROTTEN AND ATTRACTING GNATS.3. BAG OF TAMALES IN WALK IN COOLER HEAVILY MOLDED AND ROTTEN.DISCARD ALL UNWHOLESOME FOODS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. DOUGH HOOK AND MIXING PADDLE FOR STAND MIXER ARE SOILED AND HUNG UP/STORED AS CLEAN.MUST BE CLEANED AND SANITIZED IN BETWEEN USES.2.BOTTOM INTERIOR OF REACH IN COOLERS UNDERNEATH MEAT DISPLAY CASES ARE HEAVILY SOILED. ONE HAS EXCESSIVE LIQUID BUILDUP.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. DOUGH HOOK AND MIXING PADDLE FOR STAND MIXER ARE SOILED AND HUNG UP/STORED AS CLEAN.MUST BE CLEANED AND SANITIZED IN BETWEEN USES.2.BOTTOM INTERIOR OF REACH IN COOLERS UNDERNEATH MEAT DISPLAY CASES ARE HEAVILY SOILED. ONE HAS EXCESSIVE LIQUID BUILDUP.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
    Location: Meat counter
  • 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. HAND SINK BLOCKED BY CRATES WITH STOCK POTS ON THEM.ENSURE HANDSINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: JUNE 21:1. EMPTY BOTTLE OF WINDEX STORED IN HAND SINK IN KITCHEN.JUNE 24:1. FLAT HEAD SCREW DRIVER STOREDIN HAND SINK IN MEAT COUNTER AREA.DO NOT USE HAND SINK FOR STORAGE. USE FOR HANDWASHING ONLY!***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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. COOKED CHICKEN IN WALK IN COOLER ON SALES FLOOR NOT DATE MARKED.LABEL WITH DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 1. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN KITCHEN.2. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN MEAT COUNTER AREA.PROVIDE 3 DRAIN STOPS AT EACH THREE BAY SINK FOR MANUAL WAREWASHING.***REPEAT VIOLATION***
    Location: Meat counter
    Equipment: 3-bay
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 1. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN KITCHEN.2. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN MEAT COUNTER AREA.PROVIDE 3 DRAIN STOPS AT EACH THREE BAY SINK FOR MANUAL WAREWASHING.***REPEAT VIOLATION***
    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. NOT SANITIZING DISHES DURING WAREWASHING.FOLLOW PROPER WAREWASHING PROCEDURE. PROVIDED WITH HANDOUT ON WAREWASHING IN SPANISH.
    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. IN PLACE SANITIZER NOT SET UP WHILE WORKING IN BAKERY. WIPED DOWN FOOD CONTACT SURFACES WITH TOWEL.ENSURE A PROPER IN PLACE SANITIZER CONCENTRATION OF 50 PPM CHLORINE BLEACH. MUST BE SET UP DURING FOOD PREP.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. NO EMPLOYEES WEARING HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINTS. SEE ABOVE FOR APPROVED HAIR RESTRAINTS.
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE PLASTIC CONTAINER AS SCOOP IN BULK CONTAINER OF SALT.PROVIDE A SCOOP WITH A HANDLE.
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 1. SINGLE SERVICE FORKS STORED IN AN UNAPPROVED MANNER IN SELF SERVE BAKERY AREA OF SALES FLOOR.STORE SO HANDLES ARE UPWARDS.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. CUTTING BOARDS HAVE EXCESSIVE AND DEEP CUT MARKS THROUGHOUT. RESURFACE OR FLIP TO OTHER SIDE THAT IS IN BETTER CONDITION. KEEP CLEAN AND SANITIZED.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. STORE ALL MOPS HANGING OR VERTICALLY WITH MOP HEAD UPWARDS TO FACILITATE DRYING.GNATS ARE PRESENT AROUND MOPS IN MEAT COUNTER AREA DUE TO IMPROVER DRYING.
    Location: Meat counter
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS. (EX. SALT)***REPEAT VIOLATION***
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN LARGE STOCK POTS STORED IMPROPERLY ON SHELVING OVER THREE BAY SINK IN KITCHEN.STORE INVERTED SO AS TO ALLOW FOR ADEQUATE DRYING.2. LARGE STOCK POTS STORED ON CRATES UNDERNEATH HAND SINK IN KITCHEN.STORE AWAY FROM HAND SINK TO PREVENT CONTAMINATION.***REPEAT VIOLATION***
    Location: Kitchen
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: 1. EXTENSION CORDS ARE NOT ALLOWED. MUST CONNECT DIRECLTY TO OUTLETS.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. COVE MOLDING NEAR WALK IN COOLER COMING OFF OF WALL.REPLACE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. ONE CEILING TILE MISSING IN MEAT COUNTER AREA.PROVIDE.***REPEAT VIOLATION***
    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.
    Comments: 1. SEVERAL CEILING TILES IN MEAT COUNTER AREA SOILED.REPLACE.
    Location: Meat counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. WIPING CLOTHS MUST BE PLACED IN SANITIZER WHEN NOT IN USE.
    Location: Kitchen
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. REMOVE ALL CRATES FROM ESTABLISHMENT. NOT APPROVED FOR SHELVING AND NOT EASILY CLEANABLE. PROVIDE PROPER SHELVING WHERE NEEDED.2. REMOVE CRATES USED TO STORE CHARCOAL UNDERNEATH PRODUCE DISPLAY AREA. STORE CHARCOAL ELSEWHERE. CRATES ARE NOT EASILY CLEANABLE AND THEY ARE PREVENTING CLEANING UNDERNEATH PRODUCE STORAGE.
    Location: Kitchen
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. REMOVE ALL CRATES FROM ESTABLISHMENT. NOT APPROVED FOR SHELVING AND NOT EASILY CLEANABLE. PROVIDE PROPER SHELVING WHERE NEEDED.2. REMOVE CRATES USED TO STORE CHARCOAL UNDERNEATH PRODUCE DISPLAY AREA. STORE CHARCOAL ELSEWHERE. CRATES ARE NOT EASILY CLEANABLE AND THEY ARE PREVENTING CLEANING UNDERNEATH PRODUCE STORAGE.
    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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Kitchen
  • 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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Meat counter
  • 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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DEFROST AND CLEAN ICE CREAM COOLER NEAR FRONT DOOR.
    Location: Sales floor
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. RESEAL/CAULK HAND SINK TO WALL IN MEAT COUNTER AREA.
    Location: Meat counter
    Equipment: Hand sink
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. PORK GREASE IN CONTAINER IN BAKERY AREA OF KITCHEN STORED UNCOVERED.2. BULK STORAGE CONTAINER OF SALT IN KITCHEN STORED UNCOVERED.3. HAM DELI MEAT NOT COVERED IN DISPLAY COOLER IN MEAT COUNTER AREA.PROVIDE LID OR COVERING.
    Location: Kitchen
    Equipment: Bulk food containers
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. PORK GREASE IN CONTAINER IN BAKERY AREA OF KITCHEN STORED UNCOVERED.2. BULK STORAGE CONTAINER OF SALT IN KITCHEN STORED UNCOVERED.3. HAM DELI MEAT NOT COVERED IN DISPLAY COOLER IN MEAT COUNTER AREA.PROVIDE LID OR COVERING.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: JUNE 21;1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN.JUNE 24:1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN MEAT COUNTER AREA.PROVIDE.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: JUNE 21;1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN.JUNE 24:1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN MEAT COUNTER AREA.PROVIDE.
    Location: Meat counter
    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. CONDENSATION FROM MEAT DISPLAY COOLERS DRAINING INTO BUCKETS.ENSURE CONDENSATION IS DIRECTED TOWARDS A FLOOR DRAIN.
    Location: Meat counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. PROVIDE CHLORINE BLEACH TEST STRIPS TO MONITOR CONCENTRATION OF SANITIZER.SHOULD MEASURE 50 PPM.
    Location: Kitchen
    Equipment: 3-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. PROVIDE CHLORINE BLEACH TEST STRIPS TO MONITOR CONCENTRATION OF SANITIZER.SHOULD MEASURE 50 PPM.
    Location: Meat counter
    Equipment: 3-bay
 06/24/2013Recheck
  • 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. WINDEX STORED ON SELF SERVE SHEVING IN BAKERY ON SALES FLOOR.STORE AWAY FROM FOOD AND FOOD CONTACT MATERIALS AND SINGLE SERVICE ITEMS.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED FRUIT FLIES/GNATS IN MEAT COUNTER AREA, KITCHEN, AND PRODUCE AREA ON SALES FLOOR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.***REPEAT VIOLATION***
    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. OBSERVED FRUIT FLIES/GNATS IN MEAT COUNTER AREA, KITCHEN, AND PRODUCE AREA ON SALES FLOOR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.***REPEAT VIOLATION***
    Location: Kitchen
  • Holding tank/sewage disposal
    Holding tank used as a method of sewage disposal.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 1. MOP WATER BEING DUMPED OUTSIDE IN THE BACK OF ESTABLISHMENT ONTO ASPHALT.DISPOSE OF ALL MOP WATER IN MOP SINK.
  • 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: 1. EMPLOYEE BEVERAGE STORED ON SHELVING WITH CHEESE INSIDE WALK IN COOLER ON SALES FLOOR.STORE ALL EMPLOYEE BEVERAGES BELOW OR AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. CHEESE WHEEL SITTING IN STANDING LIQUID IN REACH IN COOLER UNDERNEATH MEAT DISPLAY COOLER.IMPROVE ROUTINE CLEANING AND SANITIZING. DO NOT STORE FOOD ITEMS IN THIS LOCATION UNTIL IT HAS BEEN CLEANED.2. CONDENSATION DRIPPING ONTO MEAT IN MEAT DISPLAY COOLER.ENSURE FOOD IS NOT CONTAMINATE WHEN COOLERS ARE IN DEFROST MODE.3. RAW RED MEAT STORED IN CONTAINER FOR DISH SOAP.DISCONTINUE BEHAVIOR. STORE IN APPROVED FOOD GRADE CONTAINER. DO NOT REUSE CHEMICAL AND SOAP CONTAINERS.
    Location: Meat counter
  • Unsafe food (Critical)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: 1. BANANAS AND PAPAYA IN WALK IN COOLER MOLDED AND ROTTEN.2. BANANAS AND PRODUCE ON SALES FLOOR MOLDED AND ROTTEN AND ATTRACTING GNATS.3. BAG OF TAMALES IN WALK IN COOLER HEAVILY MOLDED AND ROTTEN.DISCARD ALL UNWHOLESOME FOODS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SOILED UTENSILS STORED IN DRAWER IN BAKERY AREA OF KITCHEN.2. DRAWER UNDER PREP TABLE IN BAKERY AREA OF KITCHEN USED TO STORE CLEAN UTENSILS IS HEAVILY SOILED.***REPEAT VIOLATION***3. DUNNAGE RACKS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.4. EXCESSIVE ICE BUILDUP INSIDE REACH IN COOLERS UNDERNEATH MEAT DISPLAY COOLER.REMOVE ICE AND THOROUGHLY CLEAN AND SANITIZE. MONITOR.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. DOUGH HOOK AND MIXING PADDLE FOR STAND MIXER ARE SOILED AND HUNG UP/STORED AS CLEAN.MUST BE CLEANED AND SANITIZED IN BETWEEN USES.2.BOTTOM INTERIOR OF REACH IN COOLERS UNDERNEATH MEAT DISPLAY CASES ARE HEAVILY SOILED. ONE HAS EXCESSIVE LIQUID BUILDUP.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
    Location: Kitchen
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. DOUGH HOOK AND MIXING PADDLE FOR STAND MIXER ARE SOILED AND HUNG UP/STORED AS CLEAN.MUST BE CLEANED AND SANITIZED IN BETWEEN USES.2.BOTTOM INTERIOR OF REACH IN COOLERS UNDERNEATH MEAT DISPLAY CASES ARE HEAVILY SOILED. ONE HAS EXCESSIVE LIQUID BUILDUP.IMPROVE ROUTINE CLEANING AND SANITIZING.***REPEAT VIOLATION***
    Location: Meat counter
  • 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. HAND SINK BLOCKED BY CRATES WITH STOCK POTS ON THEM.ENSURE HANDSINK IS EASILY ACCESSIBLE AT ALL TIMES FOR HANDWASHING.***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. HAND SINK IN KITCHEN HEAVILY SOILED.KEEP CLEAN AND SANITARY.
    Location: Kitchen
    Equipment: Hand sink
  • 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. EMPTY BOTTLE OF WINDEX STORED IN HAND SINK IN KITCHEN.DO NOT USE HAND SINK FOR STORAGE. USE FOR HANDWASHING ONLY!***REPEAT VIOLATION***
    Location: Kitchen
    Equipment: Hand sink
  • 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. COOKED CHICKEN IN WALK IN COOLER ON SALES FLOOR NOT DATE MARKED.LABEL WITH DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 1. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN KITCHEN.2. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN MEAT COUNTER AREA.PROVIDE 3 DRAIN STOPS AT EACH THREE BAY SINK FOR MANUAL WAREWASHING.***REPEAT VIOLATION***
    Location: Meat counter
    Equipment: 3-bay
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 1. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN KITCHEN.2. ONE DRAIN STOP MISSING FROM THREE BAY SINK IN MEAT COUNTER AREA.PROVIDE 3 DRAIN STOPS AT EACH THREE BAY SINK FOR MANUAL WAREWASHING.***REPEAT VIOLATION***
    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. NOT SANITIZING DISHES DURING WAREWASHING.FOLLOW PROPER WAREWASHING PROCEDURE. PROVIDED WITH HANDOUT ON WAREWASHING IN SPANISH.
    Location: Kitchen
    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. LOAFS OF BREAD/BAKED GOODS STORED ON SHEET TRAYS INSIDE OF TRASH BAGS IN KITCHEN.2. TRAYS OF TAMALES STORED IN TRASH BAGS IN WALK IN FREEZER.3. TRASH BAG USED TO COVER TAMALES IN STEAM TABLE IN MEAT COUNTER AREA.4. POWDERED MILK AND CORN FLOUR STORED IN TRASH BAGS IN BAKERY AREA OF KITCHEN.TRASH BAGS ARE NOT APPROVED MATERIALS. PROVIDE FOOD GRADE MATERIALS SUCH AS PLASTIC WRAP.***REPEAT VIOLATION***4. FOOD BEING STORED IN GROCERY BAG IN CHEST FREEZER IN MEAT COUNTER AREA.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PROVIDE FOOD GRADE BAGS AND CONTAINERS.
    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. LOAFS OF BREAD/BAKED GOODS STORED ON SHEET TRAYS INSIDE OF TRASH BAGS IN KITCHEN.2. TRAYS OF TAMALES STORED IN TRASH BAGS IN WALK IN FREEZER.3. TRASH BAG USED TO COVER TAMALES IN STEAM TABLE IN MEAT COUNTER AREA.4. POWDERED MILK AND CORN FLOUR STORED IN TRASH BAGS IN BAKERY AREA OF KITCHEN.TRASH BAGS ARE NOT APPROVED MATERIALS. PROVIDE FOOD GRADE MATERIALS SUCH AS PLASTIC WRAP.***REPEAT VIOLATION***4. FOOD BEING STORED IN GROCERY BAG IN CHEST FREEZER IN MEAT COUNTER AREA.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PROVIDE FOOD GRADE BAGS AND CONTAINERS.
    Location: Walk-in freezer
    Equipment: Walk in 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. LOAFS OF BREAD/BAKED GOODS STORED ON SHEET TRAYS INSIDE OF TRASH BAGS IN KITCHEN.2. TRAYS OF TAMALES STORED IN TRASH BAGS IN WALK IN FREEZER.3. TRASH BAG USED TO COVER TAMALES IN STEAM TABLE IN MEAT COUNTER AREA.4. POWDERED MILK AND CORN FLOUR STORED IN TRASH BAGS IN BAKERY AREA OF KITCHEN.TRASH BAGS ARE NOT APPROVED MATERIALS. PROVIDE FOOD GRADE MATERIALS SUCH AS PLASTIC WRAP.***REPEAT VIOLATION***4. FOOD BEING STORED IN GROCERY BAG IN CHEST FREEZER IN MEAT COUNTER AREA.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PROVIDE FOOD GRADE BAGS AND CONTAINERS.
    Location: Meat counter
    Equipment: Steam table
  • 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. LOAFS OF BREAD/BAKED GOODS STORED ON SHEET TRAYS INSIDE OF TRASH BAGS IN KITCHEN.2. TRAYS OF TAMALES STORED IN TRASH BAGS IN WALK IN FREEZER.3. TRASH BAG USED TO COVER TAMALES IN STEAM TABLE IN MEAT COUNTER AREA.4. POWDERED MILK AND CORN FLOUR STORED IN TRASH BAGS IN BAKERY AREA OF KITCHEN.TRASH BAGS ARE NOT APPROVED MATERIALS. PROVIDE FOOD GRADE MATERIALS SUCH AS PLASTIC WRAP.***REPEAT VIOLATION***4. FOOD BEING STORED IN GROCERY BAG IN CHEST FREEZER IN MEAT COUNTER AREA.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PROVIDE FOOD GRADE BAGS AND CONTAINERS.
    Location: Meat counter
    Equipment: Chest freezer
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. NO EMPLOYEES WEARING HAIR RESTRAINTS.MUST WEAR HAIR RESTRAINTS. SEE ABOVE FOR APPROVED HAIR RESTRAINTS.
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE PLASTIC CONTAINER AS SCOOP IN BULK CONTAINER OF SALT.PROVIDE A SCOOP WITH A HANDLE.
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: 1. SINGLE SERVICE FORKS STORED IN AN UNAPPROVED MANNER IN SELF SERVE BAKERY AREA OF SALES FLOOR.STORE SO HANDLES ARE UPWARDS.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. CUTTING BOARD HAS EXCESSIVE AND DEEP CUT MARKS THROUGHOUT. RESURFACE TO FLIP TO OTHER SIDE THAT IS IN BETTER CONDITION. KEEP CLEAN AND SANITIZED.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. STORE ALL MOPS HANGING OR VERTICALLY WITH MOP HEAD UPWARDS TO FACILITATE DRYING.GNATS ARE PRESENT AROUND MOPS IN MEAT COUNTER AREA DUE TO IMPROVER DRYING.
    Location: Meat counter
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS. (EX. SALT)***REPEAT VIOLATION***
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN LARGE STOCK POTS STORED IMPROPERLY ON SHELVING OVER THREE BAY SINK IN KITCHEN.STORE INVERTED SO AS TO ALLOW FOR ADEQUATE DRYING.2. LARGE STOCK POTS STORED ON CRATES UNDERNEATH HAND SINK IN KITCHEN.STORE AWAY FROM HAND SINK TO PREVENT CONTAMINATION.***REPEAT VIOLATION***
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. COVE MOLDING NEAR WALK IN COOLER COMING OFF OF WALL.REPLACE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. ONE CEILING TILE MISSING IN MEAT COUNTER AREA.PROVIDE.***REPEAT VIOLATION***
    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.
    Comments: 1. SEVERAL CEILING TILES IN MEAT COUNTER AREA SOILED.REPLACE.
    Location: Meat counter
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. REMOVE ALL CRATES FROM ESTABLISHMENT. NOT APPROVED FOR SHELVING AND NOT EASILY CLEANABLE. PROVIDE PROPER SHELVING WHERE NEEDED.2. REMOVE CRATES USED TO STORE CHARCOAL UNDERNEATH PRODUCE DISPLAY AREA. STORE CHARCOAL ELSEWHERE. CRATES ARE NOT EASILY CLEANABLE AND THEY ARE PREVENTING CLEANING UNDERNEATH PRODUCE STORAGE.
    Location: Kitchen
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. REMOVE ALL CRATES FROM ESTABLISHMENT. NOT APPROVED FOR SHELVING AND NOT EASILY CLEANABLE. PROVIDE PROPER SHELVING WHERE NEEDED.2. REMOVE CRATES USED TO STORE CHARCOAL UNDERNEATH PRODUCE DISPLAY AREA. STORE CHARCOAL ELSEWHERE. CRATES ARE NOT EASILY CLEANABLE AND THEY ARE PREVENTING CLEANING UNDERNEATH PRODUCE STORAGE.
    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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Kitchen
  • 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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Meat counter
  • 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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    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. CARDBOARD ON THE FLOOR THROUGHOUT KITCHEN.2. CARDBOARD LINING THE SHELVES IN WALK IN COOLER FOR BEVERAGES, CHEESE, ETC.3. CARDBOARD LINING THE SHELVES OF RACK USED TO HOLD 2 LITERS BY MEAT COUNTER AREA.4. CARDBOARD ON TOP OF GREASE INTERCEPTOR WITH BOTTLES OF BLEACH STORED ON TOP.5. CARDBOARD LINING CRATE HOLDING BLENDER IN KITCHEN.6. CRATE ON SALES FLOOR LINED WITH FOIL.DISCONTINUE USE OF CARDBOARD AND FOIL. NOT AN APPROVED MATERIAL. REMOVE FROM ESTABLISHMENT.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. DEFROST AND CLEAN ICE CREAM COOLER NEAR FRONT DOOR.
    Location: Sales floor
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. RESEAL/CAULK HAND SINK TO WALL IN MEAT COUNTER AREA.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. OPEN BAGS OF FLOUR, CAKE MIX, DONUT MIX, AND POWDERED SUGAR NOT STORED IN A MANNER THAN PROTECTS FROM CONTAMINATION.PROVIDE BULK STORAGE CONTAINERS.2. MULTIPLE CRATES AND BOXES ON FLOOR IN WALK IN FREEZER AND WALK IN COOLER HOLDING PRODUCE.3. MULTIPLE BOXES OF TOMATOS STORE DIRECLTY ON FLOOR IN WALK IN COOLER ON SALES FLOOR.PROVIDE SHELVING AND ENSURE FOOD IS STORED AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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. OPEN BAGS OF FLOUR, CAKE MIX, DONUT MIX, AND POWDERED SUGAR NOT STORED IN A MANNER THAN PROTECTS FROM CONTAMINATION.PROVIDE BULK STORAGE CONTAINERS.2. MULTIPLE CRATES AND BOXES ON FLOOR IN WALK IN FREEZER AND WALK IN COOLER HOLDING PRODUCE.3. MULTIPLE BOXES OF TOMATOS STORE DIRECLTY ON FLOOR IN WALK IN COOLER ON SALES FLOOR.PROVIDE SHELVING AND ENSURE FOOD IS STORED AT LEAST 6 INCHES ABOVE THE FLOOR.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR AND BASE OF BLENDER IN KITCHEN BY THREE BAY SINK IS HEAVILY SOILED.2. ROLLING CARTS USED TO TRANSPORT FOOD HAVE EXCESSIVE FOOD AND SOIL BUILD UP IN MEAT COUNTER AREA.3. BACKSIDE OF CHEESE DISPLAY CASE IN MEAT COUNTER AREA IS SOILED.4. WALK IN COOLER DOOR (ON SALES FLOOR WITH MILK AND CHEESE) IS HEAVILY SOILED.5. CLEAN, REPAIR, AND PAINT/SEAL DOOR FROM WALK IN COOLER/FREEZER AREA TO KITCHEN.6. FLOOR FAN USED FOR COOLING IN KITCHEN IS DUSTY AND SOILED.7. FAN GUARDS IN WALK IN COOLER WITH MEAT AND POULTRY ARE SOILED.8. ALL BUCKET LIDS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.9. TRACKS FOR SLIDING DOORS OF MEAT DISPLAY CASES ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Kitchen
    Equipment: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR AND BASE OF BLENDER IN KITCHEN BY THREE BAY SINK IS HEAVILY SOILED.2. ROLLING CARTS USED TO TRANSPORT FOOD HAVE EXCESSIVE FOOD AND SOIL BUILD UP IN MEAT COUNTER AREA.3. BACKSIDE OF CHEESE DISPLAY CASE IN MEAT COUNTER AREA IS SOILED.4. WALK IN COOLER DOOR (ON SALES FLOOR WITH MILK AND CHEESE) IS HEAVILY SOILED.5. CLEAN, REPAIR, AND PAINT/SEAL DOOR FROM WALK IN COOLER/FREEZER AREA TO KITCHEN.6. FLOOR FAN USED FOR COOLING IN KITCHEN IS DUSTY AND SOILED.7. FAN GUARDS IN WALK IN COOLER WITH MEAT AND POULTRY ARE SOILED.8. ALL BUCKET LIDS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.9. TRACKS FOR SLIDING DOORS OF MEAT DISPLAY CASES ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR AND BASE OF BLENDER IN KITCHEN BY THREE BAY SINK IS HEAVILY SOILED.2. ROLLING CARTS USED TO TRANSPORT FOOD HAVE EXCESSIVE FOOD AND SOIL BUILD UP IN MEAT COUNTER AREA.3. BACKSIDE OF CHEESE DISPLAY CASE IN MEAT COUNTER AREA IS SOILED.4. WALK IN COOLER DOOR (ON SALES FLOOR WITH MILK AND CHEESE) IS HEAVILY SOILED.5. CLEAN, REPAIR, AND PAINT/SEAL DOOR FROM WALK IN COOLER/FREEZER AREA TO KITCHEN.6. FLOOR FAN USED FOR COOLING IN KITCHEN IS DUSTY AND SOILED.7. FAN GUARDS IN WALK IN COOLER WITH MEAT AND POULTRY ARE SOILED.8. ALL BUCKET LIDS IN WALK IN COOLER ON SALES FLOOR ARE SOILED.9. TRACKS FOR SLIDING DOORS OF MEAT DISPLAY CASES ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN.PROVIDE.
    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. CONDENSATION FROM MEAT DISPLAY COOLERS DRAINING INTO BUCKETS.ENSURE CONDENSATION IS DIRECTED TOWARDS A FLOOR DRAIN.
    Location: Meat counter
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. PROVIDE CHLORINE BLEACH TEST STRIPS TO MONITOR CONCENTRATION OF SANITIZER.SHOULD MEASURE 50 PPM.
    Location: Kitchen
    Equipment: 3-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. PROVIDE CHLORINE BLEACH TEST STRIPS TO MONITOR CONCENTRATION OF SANITIZER.SHOULD MEASURE 50 PPM.
    Location: Meat counter
    Equipment: 3-bay
 06/21/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 5 DOZEN CARTONS OF EGGS ON SHELVING NEAR STAND MIXER IN BAKERY AREA OF KITCHEN AT 61 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD AT 41 DEGREES F OR BELOW.
    Location: Bakery area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: OBSERVED FRUIT FLY/GNAT IN BAKERY CASE ON SALES FLOOR.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINIATE.
    Location: Sales floor
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID FOUND NEAR MOP SINK IN THE BACK ROOM. RAID IS A HOUSEHOLD PESTICIDE.PLEASE USE ONLY COMMERCIAL GRADE PESTICIDES.
    Location: Back room
  • 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 OBSERVED NOT WASHING HANDS IN MEAT COUNTER AREA AND BAKING AREA OF KITCHEN.PLEASE WASH YOUR HANDS WITH HOT WATER AND SOAP AND DRY WITH CLEAN PAPER TOWELS BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
  • 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, PREPPING CORN HUSKS IN MIDDLE BAY OF 3 BAY SINK TO MAKE TAMALES WITH SOILED DISHES IN THE FIRST BAY.PLEASE DISCONTINUE BEHAVIOR TO AVOID CROSS CONTAMINATION,2. EGGS STORED ABOVE READY TO EAT FOODS IN THE WALK IN COOLER ON SALES FLOOR. PLEASE STORE EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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, PREPPING CORN HUSKS IN MIDDLE BAY OF 3 BAY SINK TO MAKE TAMALES WITH SOILED DISHES IN THE FIRST BAY.PLEASE DISCONTINUE BEHAVIOR TO AVOID CROSS CONTAMINATION,2. EGGS STORED ABOVE READY TO EAT FOODS IN THE WALK IN COOLER ON SALES FLOOR. PLEASE STORE EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. DRAWER HEAVILY SOILED HOLDING UTENSILS IN BAKING AREA OF KITCHEN NEAR STAND MIXER.2. DISPLAY COOLER SOILED IN MEAT AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bakery area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. DRAWER HEAVILY SOILED HOLDING UTENSILS IN BAKING AREA OF KITCHEN NEAR STAND MIXER.2. DISPLAY COOLER SOILED IN MEAT AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Meat counter
  • 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: LARGE POTS ON MILK CRATES BLOCKING ACCESS TO HAND SINK IN THE KITCHEN.PLEASE ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • 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. PLASTIC CUP STORED IN HAND SINK IN THE KITCHEN.2. EMPLOYEE PLACED KNIFE IN HAND SINK WHILE WASHING HANDS.PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. SHOULD BE USED TO HAND WASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • 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. PLASTIC CUP STORED IN HAND SINK IN THE KITCHEN.2. EMPLOYEE PLACED KNIFE IN HAND SINK WHILE WASHING HANDS.PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. SHOULD BE USED TO HAND WASHING ONLY.
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CAN OF DEL MONTE FRUIT COCTAIL ON SALES FLOOR HEAVILY DENTED.PLEASE ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
    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: WRAPPING TRAYS OF TAMALES IN GARBAGE BAGS IN WALK IN FREEZER.PLEASE DISCONTINUE. USE ONLY FOOD GRADE MATERIALS.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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. USED GLOVES IN MEAT CASE ON TOP OF MEAT.2. EMPLOYEE OBSERVED PUTTING ON USED PAIR OF GLOVES IN BAKING AREA OF KITCHEN. (DID NOT WASH HANDS BEFORE PUTTING ON GLOVES EITHER.)PLEASE DO NOT REUSE GLOVES. THROW USED GLOVES IN THE TRASH. WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING GLOVES.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: BULK STORAGE BINS HOLDING FLOUR, ETC. NOT LABELED IN THE BAKERY AREA OF THE KITCHEN.PLEASE LABEL AS TO CONTENTS.
    Location: Bakery area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN CEILING NEAR RESTROOM IN KITCHEN.2. LIGHT OUT IN CEILING BY WALK IN COOLER/WALK IN FREEZER.3. LIGHT OUT ABOVE THREE BAY SINK IN MEAT COUNTER AREA.PLEASE REPLACE TO PROVIDE ADEQUATE LIGHTING.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN CEILING NEAR RESTROOM IN KITCHEN.2. LIGHT OUT IN CEILING BY WALK IN COOLER/WALK IN FREEZER.3. LIGHT OUT ABOVE THREE BAY SINK IN MEAT COUNTER AREA.PLEASE REPLACE TO PROVIDE ADEQUATE LIGHTING.
    Location: Meat counter
  • 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: LARGE GAP UNDERNEATH BACK DOOR IN BACK ROOM WHERE WALK IN COOLER/FREEZER IS LOCATED.REPAIR DOOR TO ELIMINATE GAP BETWEEN BOTTOM OF DOOR AND FLOOR.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: YELLOW NYLON ROPE STRUNG BETWEEN HOOD AND WALL (INCLUDING INSIDE HOOD) OVER PREP AREA IN KITCHEN. REPEAT VIOLATION. IF SEEN IN ANY FOLLOWING INSPECTION, WILL ISSUE A $100 CITATION.PLEASE REMOVE ROPE.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: BAKING PANS STORED ON FLOOR NEAR COOK LINE.PLEASE STORE CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. CIELING TILES MISSING ABOVE WALK IN COOLER/FREEZER IN BACK ROOM.2. CEILING TILES MISSING ABOVER MEAT COUNTER AREA.PLEASE REPLACE.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. CIELING TILES MISSING ABOVE WALK IN COOLER/FREEZER IN BACK ROOM.2. CEILING TILES MISSING ABOVER MEAT COUNTER AREA.PLEASE REPLACE.
    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.
    Comments: BUGS IN LIGHT SHIELDS IN CEILING IN BACK ROOM AREA WHERE WALK IN COOLER/FREEZER IS LOCATED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS/REMOVE BUGS.
    Location: Back room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. MISSING ALL THREE DRAIN STOPS AT THREE BAY SINK IN THE KITCHEN.2. MISSING ONE DRAIN STOP AT THE THREE BAY SINK IN THE MEAT COUNTER AREA,PLEASE PROVIDE THREE DRAIN STOPS FOR EACH THREE BAY SINK.
    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. MISSING ALL THREE DRAIN STOPS AT THREE BAY SINK IN THE KITCHEN.2. MISSING ONE DRAIN STOP AT THE THREE BAY SINK IN THE MEAT COUNTER AREA,PLEASE PROVIDE THREE DRAIN STOPS FOR EACH THREE BAY SINK.
    Location: Meat counter
    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. BAGS OF SUGAR AND CAKE FLOUR STORED DIRECLTY ON THE FLOOR IN THE BAKING SECTION OF THE KITCHEN.2. JAR OF CHERRIES STORED ON TOP OF WATER HEATER IN THE BAKING SECTION OF THE KITCHEN.PLEASE STORE FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION,
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT SHIELD MISSING AROUND BULB IN WALK IN COOLER.PLEASE PROVIDE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER FAUCET LEAKING AT 3 BAY IN THE MEAT COUNTER AREA.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAK.
    Location: Meat counter
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: TRASH CAN IN WOMEN'S RESTROOM IS NOT COVERED.PLEASE PROVIDE A COVERED TRASH CAN OR A CAN WITH A LID.
    Location: Womens restroom
 01/22/2013Recheck
  • 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: 5 DOZEN CARTONS OF EGGS ON SHELVING NEAR STAND MIXER IN BAKERY AREA OF KITCHEN AT 61 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD AT 41 DEGREES F OR BELOW.
    Location: Bakery area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: OBSERVED FRUIT FLY/GNAT IN BAKERY CASE ON SALES FLOOR.PLEASE LOCATE SOURCE OF INFESTATION AND ELIMINIATE.
    Location: Sales floor
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID FOUND NEAR MOP SINK IN THE BACK ROOM. RAID IS A HOUSEHOLD PESTICIDE.PLEASE USE ONLY COMMERCIAL GRADE PESTICIDES.
    Location: Back room
  • 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 OBSERVED NOT WASHING HANDS IN MEAT COUNTER AREA AND BAKING AREA OF KITCHEN.PLEASE WASH YOUR HANDS WITH HOT WATER AND SOAP AND DRY WITH CLEAN PAPER TOWELS BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
  • 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, PREPPING CORN HUSKS IN MIDDLE BAY OF 3 BAY SINK TO MAKE TAMALES WITH SOILED DISHES IN THE FIRST BAY.PLEASE DISCONTINUE BEHAVIOR TO AVOID CROSS CONTAMINATION,2. EGGS STORED ABOVE READY TO EAT FOODS IN THE WALK IN COOLER ON SALES FLOOR. PLEASE STORE EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION.
    Location: Kitchen
    Equipment: 3-bay
  • 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, PREPPING CORN HUSKS IN MIDDLE BAY OF 3 BAY SINK TO MAKE TAMALES WITH SOILED DISHES IN THE FIRST BAY.PLEASE DISCONTINUE BEHAVIOR TO AVOID CROSS CONTAMINATION,2. EGGS STORED ABOVE READY TO EAT FOODS IN THE WALK IN COOLER ON SALES FLOOR. PLEASE STORE EGGS AND RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. DRAWER HEAVILY SOILED HOLDING UTENSILS IN BAKING AREA OF KITCHEN NEAR STAND MIXER.2. DISPLAY COOLER SOILED IN MEAT AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Bakery area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. DRAWER HEAVILY SOILED HOLDING UTENSILS IN BAKING AREA OF KITCHEN NEAR STAND MIXER.2. DISPLAY COOLER SOILED IN MEAT AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
    Location: Meat counter
  • 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: LARGE POTS ON MILK CRATES BLOCKING ACCESS TO HAND SINK IN THE KITCHEN.PLEASE ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • 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. PLASTIC CUP STORED IN HAND SINK IN THE KITCHEN.2. EMPLOYEE PLACED KNIFE IN HAND SINK WHILE WASHING HANDS.PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. SHOULD BE USED TO HAND WASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • 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. PLASTIC CUP STORED IN HAND SINK IN THE KITCHEN.2. EMPLOYEE PLACED KNIFE IN HAND SINK WHILE WASHING HANDS.PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. SHOULD BE USED TO HAND WASHING ONLY.
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CAN OF DEL MONTE FRUIT COCTAIL ON SALES FLOOR HEAVILY DENTED.PLEASE ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.
    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: WRAPPING TRAYS OF TAMALES IN GARBAGE BAGS IN WALK IN FREEZER.PLEASE DISCONTINUE. USE ONLY FOOD GRADE MATERIALS.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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. USED GLOVES IN MEAT CASE ON TOP OF MEAT.2. EMPLOYEE OBSERVED PUTTING ON USED PAIR OF GLOVES IN BAKING AREA OF KITCHEN. (DID NOT WASH HANDS BEFORE PUTTING ON GLOVES EITHER.)PLEASE DO NOT REUSE GLOVES. THROW USED GLOVES IN THE TRASH. WASH HANDS BEFORE PUTTING ON GLOVES AND IN BETWEEN CHANGING GLOVES.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: BULK STORAGE BINS HOLDING FLOUR, ETC. NOT LABELED IN THE BAKERY AREA OF THE KITCHEN.PLEASE LABEL AS TO CONTENTS.
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN CEILING NEAR RESTROOM IN KITCHEN.2. LIGHT OUT IN CEILING BY WALK IN COOLER/WALK IN FREEZER.3. LIGHT OUT ABOVE THREE BAY SINK IN MEAT COUNTER AREA.PLEASE REPLACE TO PROVIDE ADEQUATE LIGHTING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHT OUT IN CEILING NEAR RESTROOM IN KITCHEN.2. LIGHT OUT IN CEILING BY WALK IN COOLER/WALK IN FREEZER.3. LIGHT OUT ABOVE THREE BAY SINK IN MEAT COUNTER AREA.PLEASE REPLACE TO PROVIDE ADEQUATE LIGHTING.
    Location: Meat counter
  • 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: LARGE GAP UNDERNEATH BACK DOOR IN BACK ROOM WHERE WALK IN COOLER/FREEZER IS LOCATED.REPAIR DOOR TO ELIMINATE GAP BETWEEN BOTTOM OF DOOR AND FLOOR.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: YELLOW NYLON ROPE STRUNG BETWEEN HOOD AND WALL (INCLUDING INSIDE HOOD) OVER PREP AREA IN KITCHEN. REPEAT VIOLATION. IF SEEN IN ANY FOLLOWING INSPECTION, WILL ISSUE A $100 CITATION.PLEASE REMOVE ROPE.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: BAKING PANS STORED ON FLOOR NEAR COOK LINE.PLEASE STORE CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
    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. CIELING TILES MISSING ABOVE WALK IN COOLER/FREEZER IN BACK ROOM.2. CEILING TILES MISSING ABOVER MEAT COUNTER AREA.PLEASE REPLACE.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. CIELING TILES MISSING ABOVE WALK IN COOLER/FREEZER IN BACK ROOM.2. CEILING TILES MISSING ABOVER MEAT COUNTER AREA.PLEASE REPLACE.
    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.
    Comments: BUGS IN LIGHT SHIELDS IN CEILING IN BACK ROOM AREA WHERE WALK IN COOLER/FREEZER IS LOCATED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS/REMOVE BUGS.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. MISSING ALL THREE DRAIN STOPS AT THREE BAY SINK IN THE KITCHEN.2. MISSING ONE DRAIN STOP AT THE THREE BAY SINK IN THE MEAT COUNTER AREA,PLEASE PROVIDE THREE DRAIN STOPS FOR EACH THREE BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. MISSING ALL THREE DRAIN STOPS AT THREE BAY SINK IN THE KITCHEN.2. MISSING ONE DRAIN STOP AT THE THREE BAY SINK IN THE MEAT COUNTER AREA,PLEASE PROVIDE THREE DRAIN STOPS FOR EACH THREE BAY SINK.
    Location: Meat counter
    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. BAGS OF SUGAR AND CAKE FLOUR STORED DIRECLTY ON THE FLOOR IN THE BAKING SECTION OF THE KITCHEN.2. JAR OF CHERRIES STORED ON TOP OF WATER HEATER IN THE BAKING SECTION OF THE KITCHEN.PLEASE STORE FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION TO PREVENT CONTAMINATION,
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: LIGHT SHIELD MISSING AROUND BULB IN WALK IN COOLER.PLEASE PROVIDE.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER FAUCET LEAKING AT 3 BAY IN THE MEAT COUNTER AREA.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAK.
    Location: Meat counter
    Equipment: 3-bay
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: TRASH CAN IN WOMEN'S RESTROOM IS NOT COVERED.PLEASE PROVIDE A COVERED TRASH CAN OR A CAN WITH A LID.
    Location: Womens restroom
 01/15/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. HOT FRIED FISH WRAPPED 2. TAMALES (CORN, MEAT, ETC...)3. CORN ON THE COB4. GREEN BEANS5. TAQUITOS6. PORK SOUPALL DISCARDED ON SITE
    Location: Sales floor
  • 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. CUT MANGO2. SEAFOOD SALAD3. FLANADD DISCARDED ON SITE
    Location: Sales floor
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OBSERVED EMPLOYEE REMOVE GLOVE TO HANDLE MONEY AND RE-USE SAME GLOVE FOR FOOD
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING PRIOR TO NEW GLOVES
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: OPEN FOOD FOR SALE WITH EMPLOYEE USING GLOVES - TEAR DOWN
    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: WHEEL SHAPED CHIPS IN OLD CARDBOARD BOX - CARDBOARD IS NOT SMOOTH AND CLEANABLE - DISCONTINUE RE-USING CARDBOARD BOXES FOR FOOD
    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: MANGOS
    Location: Sales floor
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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.
    Location: Sales floor
  • Self service monitoring (corrected)
    Self service operations not monitored by food employees.
    Correction: Food employees shall ensure safe operating procedures for food self service operations.
    Comments: OBSERVED CUSTOMERS SERVING THEMSELVES WITHOUT FOOD HANDLER HELP - GOING INTO THE KITCHEN FOOD PREP AREA TO HANDLE FOODS
    Location: Sales floor
 10/20/2012Non-Illness Complaint 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: 1. HOT FRIED FISH WRAPPED 2. TAMALES (CORN, MEAT, ETC...)3. CORN ON THE COB4. GREEN BEANS5. TAQUITOS6. PORK SOUPALL DISCARDED ON SITE
    Location: Sales floor
  • 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: 1. CUT MANGO2. SEAFOOD SALAD3. FLANADD DISCARDED ON SITE
    Location: Sales floor
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OBSERVED EMPLOYEE REMOVE GLOVE TO HANDLE MONEY AND RE-USE SAME GLOVE FOR FOOD
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING PRIOR TO NEW GLOVES
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: OPEN FOOD FOR SALE WITH EMPLOYEE USING GLOVES - TEAR DOWN
    Location: Sales floor
  • Unapproved food contact materials (corrected on site)
    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: WHEEL SHAPED CHIPS IN OLD CARDBOARD BOX - CARDBOARD IS NOT SMOOTH AND CLEANABLE - DISCONTINUE RE-USING CARDBOARD BOXES FOR FOOD
    Location: Sales floor
  • Food storage (corrected on site)
    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: MANGOS
    Location: Sales floor
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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.
    Location: Sales floor
  • Self service monitoring
    Self service operations not monitored by food employees.
    Correction: Food employees shall ensure safe operating procedures for food self service operations.
    Comments: OBSERVED CUSTOMERS SERVING THEMSELVES WITHOUT FOOD HANDLER HELP - GOING INTO THE KITCHEN FOOD PREP AREA TO HANDLE FOODS
    Location: Sales floor
 10/06/2012Non-Illness Complaint 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.amallies
    Comments: 1. Large pot of Tamallies sitting out at room temperature at front counter. You are not approved to sell any hot foods at front counter. NOTE . > REPEAT VIOLATION. 2. Large pot of cooked chicken and vegetables sitting out at room temperature in back room for sale to customers. Do not sit potentialy hazardous foods out at room temperature. You are not approved to sale cooked potentially hazardous foods. 3. Large pot of cooked tomatos and peppers sitting out at room temperature. Do not sit out at room temperature.
  • 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. Meat hanging from roap in kitchen area. Do not hang meat to dry at room temperature. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: CAN OF RAID BRAND ANT AND ROACH KILLER OBSERVED UNDER THE THREE-COMPARTMENT SINK IN THE MEAT AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM THE PREMISES.
    Location: Three bay area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES STILL OBSERVED ON THE WALL IN THE MEAT AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.
    Location: Meat room
  • 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 in kitchen area.Remove all items away from hand sink so as to provide easy access for 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. Blue roap going from exhaust hood to wall being used to hang meat on in kitchen area. Remove. You are not allowed to hang meat at room temperature to dry. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Large amounts of pork rinds sitting out in customer area not protected. Do not set out approved sneeze guard or wraps. NOTE > REPEAT VIOLATION. 2. Pan of vegetables sitting out in customer area. Do not sell preped vegetables in customer area.
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: BUG ZAPPER OBSERVED IN THE CORNER BY THE THREE-COMPARTMENT SINK IN THE MEAT AREA. THIS DEVICE IS NOT APPROVED FOR USE INSIDE THE ESTABLISHMENT. REMOVE FROM THE PREMISES.
    Location: Meat room
 10/05/2012Non-Illness Complaint 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: 1. HOT FRIED FISH WRAPPED 2. TAMALES (CORN, MEAT, ETC...)3. CORN ON THE COB4. GREEN BEANS5. TAQUITOS6. PORK SOUPALL DISCARDED ON SITE
    Location: Sales floor
  • 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: 1. CUT MANGO2. SEAFOOD SALAD3. FLANADD DISCARDED ON SITE
    Location: Sales floor
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OBSERVED EMPLOYEE REMOVE GLOVE TO HANDLE MONEY AND RE-USE SAME GLOVE FOR FOOD
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING PRIOR TO NEW GLOVES
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: OPEN FOOD FOR SALE WITH EMPLOYEE USING GLOVES - TEAR DOWN
    Location: Sales floor
  • Unapproved food contact materials (corrected on site)
    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: WHEEL SHAPED CHIPS IN OLD CARDBOARD BOX - CARDBOARD IS NOT SMOOTH AND CLEANABLE - DISCONTINUE RE-USING CARDBOARD BOXES FOR FOOD
    Location: Sales floor
  • Food storage (corrected on site)
    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: MANGOS
    Location: Sales floor
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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.
    Location: Sales floor
  • Self service monitoring
    Self service operations not monitored by food employees.
    Correction: Food employees shall ensure safe operating procedures for food self service operations.
    Comments: OBSERVED CUSTOMERS SERVING THEMSELVES WITHOUT FOOD HANDLER HELP - GOING INTO THE KITCHEN FOOD PREP AREA TO HANDLE FOODS
    Location: Sales floor
 09/29/2012Non-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.amallies
    Comments: 1. Large pot of Tamallies sitting out at room temperature at front counter. You are not approved to sell any hot foods at front counter. NOTE . > REPEAT VIOLATION. 2. Large pot of cooked chicken and vegetables sitting out at room temperature in back room for sale to customers. Do not sit potentialy hazardous foods out at room temperature. You are not approved to sale cooked potentially hazardous foods. 3. Large pot of cooked tomatos and peppers sitting out at room temperature. Do not sit out at room temperature.
  • 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. Meat hanging from roap in kitchen area. Do not hang meat to dry at room temperature. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: CAN OF RAID BRAND ANT AND ROACH KILLER OBSERVED UNDER THE THREE-COMPARTMENT SINK IN THE MEAT AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM THE PREMISES.
    Location: Three bay area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FRUIT FLIES STILL OBSERVED ON THE WALL IN THE MEAT AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.
    Location: Meat room
  • 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 in kitchen area.Remove all items away from hand sink so as to provide easy access for 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. Blue roap going from exhaust hood to wall being used to hang meat on in kitchen area. Remove. You are not allowed to hang meat at room temperature to dry. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Large amounts of pork rinds sitting out in customer area not protected. Do not set out approved sneeze guard or wraps. NOTE > REPEAT VIOLATION. 2. Pan of vegetables sitting out in customer area. Do not sell preped vegetables in customer area.
  • Bug zapper (corrected)
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: BUG ZAPPER OBSERVED IN THE CORNER BY THE THREE-COMPARTMENT SINK IN THE MEAT AREA. THIS DEVICE IS NOT APPROVED FOR USE INSIDE THE ESTABLISHMENT. REMOVE FROM THE PREMISES.
    Location: Meat room
 09/28/2012Non-Illness Complaint 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.amallies
    Comments: 1. Large pot of Tamallies sitting out at room temperature at front counter. You are not approved to sell any hot foods at front counter. NOTE . > REPEAT VIOLATION. 2. Large pot of cooked chicken and vegetables sitting out at room temperature in back room for sale to customers. Do not sit potentialy hazardous foods out at room temperature. You are not approved to sale cooked potentially hazardous foods. 3. Large pot of cooked tomatos and peppers sitting out at room temperature. Do not sit out at room temperature.
  • 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. Meat hanging from roap in kitchen area. Do not hang meat to dry at room temperature. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: CAN OF RAID BRAND ANT AND ROACH KILLER OBSERVED UNDER THE THREE-COMPARTMENT SINK IN THE MEAT AREA. THIS PRODUCT IS APPROVED FOR HOUSEHOLD USE ONLY. REMOVE PRODUCT FROM THE PREMISES.
    Location: Three bay area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: NUMEROUS FRUIT FLIES (MORE THAN 50) OBSERVED ON THE WALL IN THE MEAT AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS.
    Location: Meat room
  • 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 in kitchen area.Remove all items away from hand sink so as to provide easy access for 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. Blue roap going from exhaust hood to wall being used to hang meat on in kitchen area. Remove. You are not allowed to hang meat at room temperature to dry. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Large amounts of pork rinds sitting out in customer area not protected. Do not set out approved sneeze guard or wraps. NOTE > REPEAT VIOLATION. 2. Pan of vegetables sitting out in customer area. Do not sell preped vegetables in customer area.
  • Bug zapper
    Electrocution or stunning insect control device(s) improperly designed.
    Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
    Comments: BUG ZAPPER OBSERVED IN THE CORNER BY THE THREE-COMPARTMENT SINK IN THE MEAT AREA. THIS DEVICE IS NOT APPROVED FOR USE INSIDE THE ESTABLISHMENT. REMOVE FROM THE PREMISES.
    Location: Meat room
 09/21/2012Non-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.amallies
    Comments: 1. Large pot of Tamallies sitting out at room temperature at front counter. You are not approved to sell any hot foods at front counter. NOTE . > REPEAT VIOLATION. 2. Large pot of cooked chicken and vegetables sitting out at room temperature in back room for sale to customers. Do not sit potentialy hazardous foods out at room temperature. You are not approved to sale cooked potentially hazardous foods. 3. Large pot of cooked tomatos and peppers sitting out at room temperature. Do not sit out at room temperature.
  • 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. Meat hanging from roap in kitchen area. Do not hang meat to dry at room temperature. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink blocked in kitchen area.Remove all items away from hand sink so as to provide easy access for 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. Blue roap going from exhaust hood to wall being used to hang meat on in kitchen area. Remove. You are not allowed to hang meat at room temperature to dry. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Large amounts of pork rinds sitting out in customer area not protected. Do not set out approved sneeze guard or wraps. NOTE > REPEAT VIOLATION. 2. Pan of vegetables sitting out in customer area. Do not sell preped vegetables in customer area.
 09/14/2012Non-Illness Complaint
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. W. D. 40 oil on shelving in meat cutting area. Remove. W. D. 40 oil is not approved for use in kitchen or meat cuting areas. Provide only food grade oil for slicer and meat saw.
    Location: Meat counter
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handler not washing hands. Wash hands with soap and water before handling / preping foods. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Employee drinks missing lids and straws in back kitchen area. Provide lids and straws or remove drinks.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, Outside of bulk food containers soiled in baking area in kitchen. Clean. 2. Weight scale in baking area soiled. Clean and sanitize
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, Outside of bulk food containers soiled in baking area in kitchen. Clean. 2. Weight scale in baking area soiled. Clean and sanitize
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink in back kitchen area blocked by pots sitting on floor in front of snk and items stored inside of hand sink. Do not store any items in or in front of sink so as to provide easy access for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in back kitchen area. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • 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. Remove. Do not store any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than 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 not being sanitized after washing in back kitchen area. Set three bay up using all three compartments when washing utensils and equipment. NOTE > SET THREE BAY UP1. WASH ---------------------- 2. RINSE ---------------------- 3 SANITIZE --------- AIR DRYwash= water + soap rinse = water sanitize = water + bleach.
    Location: Kitchen
    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 scoops made from used plastic bottles. Do not make home made scoops, Provide food grade scoops for bulk containers. 2. Single service use foil pans being re-used in bakery area of kitchen. Discard after one use.
    Location: Kitchen
  • 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 changing gloves between different tasks. Wash hands with soap and water before usig gloves to handle food items. If you walk away form food items you are handling remove gloves and wash hand again befor puting on new gloves to hand le food itms again
  • 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.. Cooking pot sitting on floor in kitchen area. Remove. from floor and store in approved manner. 2. Metal tray sitting on trash can in kitchen area. Do not use trash cans as tables. CORRECTED
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Green roap strung between exhaust hood and wall space. Remove all green roap from kitchen. Do not hang any items or food from roap.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Soiled mop on floor in kitchen area. Remvoe,store in approved manner to dry between use.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie strips hanging in kitchen area. Remove, Do not use flie strips in any food prep areas.
    Location: Kitchen
  • 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. Gap between bottom of back door and floor in back area of store. Repair door so that thre is no gap / space between bottom of door and floor.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Wall space soiled behind bulk food containers in baking area. Clean wall space.
    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 wiping towels sitting out in back kitchen area. Store all wet towels inside of sanitizer water and keep clean.
    Location: Kitchen
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sink at 99 deg. F Provide at least 110 deg. F for ware washing at three bay sink.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Small prep tabel in back room area has raw wood on bottom of table used as a shelf. Wood is not approved for use. Remove. 2. Cardboard on shelving inside of walk in freezer. Remvoe Do not line shelving with cardboard.
    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. Small prep tabel in back room area has raw wood on bottom of table used as a shelf. Wood is not approved for use. Remove. 2. Cardboard on shelving inside of walk in freezer. Remvoe Do not line shelving with cardboard.
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Fried pork skins on table in customer area. Provide sneeze guardor store in a protected manner.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled by baking area in kitchen area. Clean shelving. 2. Black push cart in kitchen area soiled. Clean. 3. Shelving above three bay sink in kitchen area soiled. Clean.
    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 soiled by baking area in kitchen area. Clean shelving. 2. Black push cart in kitchen area soiled. Clean. 3. Shelving above three bay sink in kitchen area soiled. Clean.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. Provide chlorine test strips to check sanitizer at three bay sink. NOTE> WENT OVER PROPER USE OF BLEACH AS SANITIZER AT TIME OF INSPECTION.
 08/28/2012Recheck
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. W. D. 40 oil on shelving in meat cutting area. Remove. W. D. 40 oil is not approved for use in kitchen or meat cuting areas. Provide only food grade oil for slicer and meat saw.
    Location: Meat counter
  • 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 handler not washing hands. Wash hands with soap and water before handling / preping foods. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Employee drinks missing lids and straws in back kitchen area. Provide lids and straws or remove drinks.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, Outside of bulk food containers soiled in baking area in kitchen. Clean. 2. Weight scale in baking area soiled. Clean and sanitize
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, Outside of bulk food containers soiled in baking area in kitchen. Clean. 2. Weight scale in baking area soiled. Clean and sanitize
    Location: Kitchen
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink in back kitchen area blocked by pots sitting on floor in front of snk and items stored inside of hand sink. Do not store any items in or in front of sink so as to provide easy access for hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in back kitchen area. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • 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. Remove. Do not store any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than 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 not being sanitized after washing in back kitchen area. Set three bay up using all three compartments when washing utensils and equipment. NOTE > SET THREE BAY UP1. WASH ---------------------- 2. RINSE ---------------------- 3 SANITIZE --------- AIR DRYwash= water + soap rinse = water sanitize = water + bleach.
    Location: Kitchen
    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 scoops made from used plastic bottles. Do not make home made scoops, Provide food grade scoops for bulk containers. 2. Single service use foil pans being re-used in bakery area of kitchen. Discard after one use.
    Location: Kitchen
  • 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 changing gloves between different tasks. Wash hands with soap and water before usig gloves to handle food items. If you walk away form food items you are handling remove gloves and wash hand again befor puting on new gloves to hand le food itms again
  • 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, Pans. cooking pans sitting on floor in kitchen area. Remove all pots ,pans, etc. from floor and store in approved manner. 2. Metal tray sitting on trash can in kitchen area. Do not use trash cans as tables.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Green roap strung between exhaust hood and wall space. Remove all green roap from kitchen. Do not hang any items or food from roap.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Soiled mop on floor in kitchen area. Remvoe,store in approved manner to dry between use.
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Flie strips hanging in kitchen area. Remove, Do not use flie strips in any food prep areas.
    Location: Kitchen
  • 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. Gap between bottom of back door and floor in back area of store. Repair door so that thre is no gap / space between bottom of door and floor.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Wall space soiled behind bulk food containers in baking area. Clean wall space.
    Location: Kitchen
  • 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 back kitchen area. Store all wet towels inside of sanitizer water and keep clean.
    Location: Kitchen
  • Three bay wash temperature
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sink at 99 deg. F Provide at least 110 deg. F for ware washing at three bay sink.
    Location: Kitchen
    Equipment: 3-bay
  • 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. Small prep tabel in back room area has raw wood on bottom of table used as a shelf. Wood is not approved for use. Remove. 2. Cardboard on shelving inside of walk in freezer. Remvoe Do not line shelving with cardboard.
    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. Small prep tabel in back room area has raw wood on bottom of table used as a shelf. Wood is not approved for use. Remove. 2. Cardboard on shelving inside of walk in freezer. Remvoe Do not line shelving with cardboard.
    Location: Walk-in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Fried pork skins on table in customer area. Provide sneeze guardor store in a protected manner.
    Location: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled by baking area in kitchen area. Clean shelving. 2. Black push cart in kitchen area soiled. Clean. 3. Shelving above three bay sink in kitchen area 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 soiled by baking area in kitchen area. Clean shelving. 2. Black push cart in kitchen area soiled. Clean. 3. Shelving above three bay sink in kitchen area soiled. Clean.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: 1. Provide chlorine test strips to check sanitizer at three bay sink. NOTE> WENT OVER PROPER USE OF BLEACH AS SANITIZER AT TIME OF INSPECTION.
 08/21/2012Routine
  • 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. Pork skins drying out on string hanging from exhaust hood in back kitchen area. Do not hang pork out at room temperature to dry. You must keep meat at 41 deg. F or below when drying out to be cooked. Remove string from exhaust hood.
    Location: Kitchen (back)
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Cam of " Raid " in back store room area. Remove. Home use pesticides are not approved for use in establishment.
    Location: Back room
  • 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 not washing hands in back kitchen area. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Employees eating and drinking on front meat cutting line. Do not eat in meat cutting area. All drinks must have lids and straws. 2. Employee drink missing a lid and straw in back kitchen area. Provide lids and straws for employee drinks or remove all drinks from food prep areas. CORRECTED
    Location: Meat counter
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employees eating and drinking on front meat cutting line. Do not eat in meat cutting area. All drinks must have lids and straws. 2. Employee drink missing a lid and straw in back kitchen area. Provide lids and straws for employee drinks or remove all drinks from food prep areas. CORRECTED
    Location: Kitchen (back)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink in back kitchen area blocked by items stored in and on hand sink. Remove all items from hand sink. Do not store any items on or in hand sink.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in back kitchen area. Clean hand sink.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hot water not working at hand sink in back kitchen area. Repair
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water in food prep areas is not sufficient in establishment. Repair. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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. Employees not sanitizing utensils after washing at three bay sink. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Use all thee bays of three compartment sink when washing and saniitzing utensils and equipment. Set thee bay sink up. 1. WASH ------------------- 2. RINSE --------------------------- 3. SANITIZE. ------------- AIR DRY.wash = soap + water rinse = water sanitize = water + sanitizer ( Bleach )
    Location: Kitchen (back)
    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. White plastic trash bags being used to cover food items in bakery area and in walk in cooler. Trash bags are not food grade, do not use trash bags to cover of store food in. Use only food grade wraps or bags to store food in. 2. Foam carton for meat being used to scoop chilis from large stock pot inside of customer walk in cooler. Provide approved scoop with handle to dispence chili.
  • 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. Bags of single service items on floor in back storage area. Remove. Store in approved manner.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working in employee restroom in bakery area. Repair
    Location: Emp restroom
  • 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 meat cutting area. Keep all wet towels stored in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sink at 99 deg. F. Repair. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. Hot water at all hand sinks at 82 deg. F. Repair Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Equipment: Hand sink
  • 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. Cardboard on metal shelving in bakey area. Remove. Cardboard is not approved for use to line shelves. 2. Cardboard on metal shelving inside of walk in freezer. Remove. Cardboard is not approved for use to line shelves.
    Location: Kitchen (back)
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Cardboard on metal shelving in bakey area. Remove. Cardboard is not approved for use to line shelves. 2. Cardboard on metal shelving inside of walk in freezer. Remove. Cardboard is not approved for use to line shelves.
    Location: Walk-in freezer
  • Equipment repair (corrected on site)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at thee bay sink in meat cutting area. Provide. CORRECTED. Purchased during inspection. 2. Water leaking from cooling unit for cheese in meat cutting area. Repair unit to a sound working condiiton.
    Location: Kitchen (back)
    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 thee bay sink in meat cutting area. Provide. CORRECTED. Purchased during inspection. 2. Water leaking from cooling unit for cheese in meat cutting area. Repair unit to a sound working condiiton.
    Location: Meat counter
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove.
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Cooked pork rinds sitting out in customer area on tray not protected. Do not sit any food itmes out unprotected. Food on display shall be protected from contamination.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Utensil drawer soiled at prep table in bakery area. Clean and sanitize. 3. Mold above three bay sink in back kitchen area. Clean.
    Location: Bakery area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Utensil drawer soiled at prep table in bakery area. Clean and sanitize. 3. Mold above three bay sink in back kitchen area. Clean.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Utensil drawer soiled at prep table in bakery area. Clean and sanitize. 3. Mold above three bay sink in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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 back kitchen area. Provide towels.
    Location: Kitchen (back)
    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 at hand sink in meat cutting area running slow. Repair.
    Location: Meat counter
    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 to check concentration of sanitizer at three bay sink. Provide.
 03/22/2012Recheck
  • 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. Pork skins drying out on string hanging from exhaust hood in back kitchen area. Do not hang pork out at room temperature to dry. You must keep meat at 41 deg. F or below when drying out to be cooked. Remove string from exhaust hood.
    Location: Kitchen (back)
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Cam of " Raid " in back store room area. Remove. Home use pesticides are not approved for use in establishment.
    Location: Back room
  • 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 not washing hands in back kitchen area. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Employees eating and drinking on front meat cutting line. Do not eat in meat cutting area. All drinks must have lids and straws. 2. Employee drink missing a lid and straw in back kitchen area. Provide lids and straws for employee drinks or remove all drinks from food prep areas.
    Location: Meat counter
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: 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: 1. Employees eating and drinking on front meat cutting line. Do not eat in meat cutting area. All drinks must have lids and straws. 2. Employee drink missing a lid and straw in back kitchen area. Provide lids and straws for employee drinks or remove all drinks from food prep areas.
    Location: Kitchen (back)
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink in back kitchen area blocked by items stored in and on hand sink. Remove all items from hand sink. Do not store any items on or in hand sink.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in back kitchen area. Clean hand sink.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hot water not working at hand sink in back kitchen area. Repair
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Hot water in food prep areas is not sufficient in establishment. Repair. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
  • 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. Employees not sanitizing utensils after washing at three bay sink. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Use all thee bays of three compartment sink when washing and saniitzing utensils and equipment. Set thee bay sink up. 1. WASH ------------------- 2. RINSE --------------------------- 3. SANITIZE. ------------- AIR DRY.wash = soap + water rinse = water sanitize = water + sanitizer ( Bleach )
    Location: Kitchen (back)
    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. White plastic trash bags being used to cover food items in bakery area and in walk in cooler. Trash bags are not food grade, do not use trash bags to cover of store food in. Use only food grade wraps or bags to store food in. 2. Foam carton for meat being used to scoop chilis from large stock pot inside of customer walk in cooler. Provide approved scoop with handle to dispence chili.
  • 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. Bags of single service items on floor in back storage area. Remove. Store in approved manner.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Light not working in employee restroom in bakery area. Repair
    Location: Emp restroom
  • 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 meat cutting area. Keep all wet towels stored in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Meat counter
  • Three bay wash temperature
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. Hot water at three bay sink at 99 deg. F. Repair. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. Hot water at all hand sinks at 82 deg. F. Repair Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Equipment: Hand sink
  • 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. Cardboard on metal shelving in bakey area. Remove. Cardboard is not approved for use to line shelves. 2. Cardboard on metal shelving inside of walk in freezer. Remove. Cardboard is not approved for use to line shelves.
    Location: Kitchen (back)
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Cardboard on metal shelving in bakey area. Remove. Cardboard is not approved for use to line shelves. 2. Cardboard on metal shelving inside of walk in freezer. Remove. Cardboard is not approved for use to line shelves.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. No drain stops at thee bay sink in meat cutting area. Provide. 2. Water leaking from cooling unit for cheese in meat cutting area. Repair unit to a sound working condiiton.
    Location: Meat counter
    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 thee bay sink in meat cutting area. Provide. 2. Water leaking from cooling unit for cheese in meat cutting area. Repair unit to a sound working condiiton.
    Location: Meat counter
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove.
    Location: Walk-in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Cooked pork rinds sitting out in customer area on tray not protected. Do not sit any food itmes out unprotected. Food on display shall be protected from contamination.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Utensil drawer soiled at prep table in bakery area. Clean and sanitize. 3. Mold above three bay sink in back kitchen area. Clean.
    Location: Bakery area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Utensil drawer soiled at prep table in bakery area. Clean and sanitize. 3. Mold above three bay sink in back kitchen area. Clean.
    Location: Bakery area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled in bakery area. Clean. 2. Utensil drawer soiled at prep table in bakery area. Clean and sanitize. 3. Mold above three bay sink in back kitchen area. Clean.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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 back kitchen area. Provide towels.
    Location: Kitchen (back)
    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 at hand sink in meat cutting area running slow. Repair.
    Location: Meat counter
    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 to check concentration of sanitizer at three bay sink. Provide.
 03/15/2012Routine

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