- 229.164 (o) (7) (A) consume by date (prepared). Ensure that Prep date labeling is consistent with seven day expiration dates.
- 229.168 (d) (2) (A) Need to use proper chlorine levels for sanitizer bucket. Use approximately half a teaspoon per gallon of water.
- 229.165 (f) (12) (B)integral thermomter. Ensure that all coolers containing potentially hazardous food have working thermometers.
- 229.165 (m) (1) (A)not clean. Clean knives appropriately before storing inside storage box. Food residue left on clean stored knives.
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06/17/2015 | 87 |
| No violation noted during this evaluation. | 01/28/2015 | 100 |
- 229.167 (e) (3) (A) no towels. Need towels at all hand washing sinks.
- 229.165- Need to use 50-100PPM chlorine bleach mixture for sanitizer at meat market area.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be certified food manager.
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01/08/2015 | 91 |
- 229.164 (o) (7) (C) lunch meat - deli. Use seven days for expiration date instead of ten days.
- 229.168 (c) (1) toxics stored. Gain cleaning product stored next to food items on back prep table. Seperate chemical and food product to prevent cross contamination.
- 229.166 (g) need a backflow prevention device for exposed hose attached to three compartment sink stored inside sink basin.
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07/17/2014 | 90 |
- 229.167 (p) (5) improper use of sinks. Hand washing sinks need to be free and clear of rags and any other equipment. For example, knife stored inside hand sink.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw eggs stored above ready to eat foods inside bakery cooler. For example, raw eggs above chocolate icing.
- 229.167 (p) (5) improper use of sinks. Hand washing sinks need to be free and clear of any other materials and or processes except for hand washing. Employee rinsing rags at fruiteria hand sink.
- 229.165 (k) (14) (E)chemical not used to direction. Bleach sanitizing solution stored at greater than 300ppm. Need to use one teaspoon of bleach per gallon of water.
- 229.164 (r) (1) (B) (iv) manufacturer info. Bagged ice available for customer self service without label information containing name and place of manufacturer.
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09/23/2013 | 85 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store ready-to-eat foods above raw meats. Observed a tray of raw eggs above pastries in bakery refrigerator.
- 229.164 (o) (7) (A) consume by date (prepared). Potentially hazardous bulk foods removed from packaging for retail sale must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Observed unmarked bulk sour creams, sliced ham in Deli display case.
- 229.166 (g) (1) (A) HWS not provided. Repair handsink in 2nd Butcher Room (with hot and cold running water) and do not block with slicer.
- 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to cooler under grill and replace broken ones.
- 229.165 (n) (1) (C)at least every 4 hrs. Clean equipment at least every 4 hours. Cleaning log must be maintained, updated and specific: every log should specify area (for e.g., Deli, Back kitchen, etc), dates, equipment and times. Include meat display case, cutting boards and equipment/cooler door handles in the list to be cleaned every 4 hours. Note: The display case is due for thorough cleaning and sanitizing (clean and sanitize by dismantling all removable parts).
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas. Observed a spray bottle of glass cleaner on the cutting board in back kitchen.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed water bottle in the handsink (Meat section).
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03/28/2012 | 73 |
| No violation noted during this evaluation. | 03/26/2009 | 78 |
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