- At time of inspection, hot water was going in and out. Some areas had adequate hot water and others did not. The hot water heater must have a large enough capacity to provide hot water during all hours of operation and must be working properly.
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03/08/2016 | 96 |
- Observed several rotten and moldy tomatoes in produce area. Remove rotten fruit/vegetable from ready for consumption area.
- Observed leak at hand sink in Flaming Bird Deli. Observed pipe missing at bakery hand sink next to 3 compartment sink that drains directly on floor. Observed leak in rear storage behind butcher area at spray nozzle on hose. Repair leaks.
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09/24/2015 | 93 |
| No violation noted during this evaluation. | 01/23/2015 | 100 |
- Observed medical items in the walk-in cooler in meat deparment. Provide that all medicines are kept in a designated location for enployees.
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09/25/2014 | 96 |
- Observed chopped fruit in walk in cooler with prep date only. Ensure chopped fruit that is kept for more than 24 hours has a date label consisting of the use by date. The use by date should not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, hand sink in bakery was at 89 degrees F, hand sink in tortilleria was at 78 degrees F, hand sink in deli was at 75 degrees F, and hand sink in meat market was at 94 degrees F. Ensure all hand sinks have hot water of at least 100 degrees F.
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12/11/2013 | 93 |
- 229.167 (e) (3) (A) no towels. At time of inspection, both hand sinks in the meat market did not have paper towels. Ensure hand sinks are equipped with paper towels at all times. Corrected on site.
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08/08/2013 | 97 |
- Observed heavil dented cans on shelves for customers to purchase. Ensure canned items are in good condition and free of heavy dents. Heavil dented items should be pulled off shelves.
- Handsink in seafood department near freezer, handsink in tortilleria near corn cookers, and handsink near produce prep cooler did not have hot water of at least 100 degrees F. Ensure handsinks are equipped with hot water of at least 100 degrees F at all times. Work order was put in for handsinks during inspection.
- Observed serveral coolers in the meat area that did not have working thermometers. Ensure all coolers for potentially hazardous foods are equipped with properly working thermometers.
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04/10/2013 | 90 |
- Air temp of open front coolers at 55 degrees F. Product internal temp of 55 degrees F.
- Water flowing from the hand washing sink in the Aguas Frescas area stopped flowing and would not turn on for additional handwashing.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Food contact surface sanitizer label states that the chemical is not to be ingested, yet the sprayer bottle is stored on the countertop adjacent to the roll of shrink wrap that is used to package food items in the Deli area.
- Several spot coolers in the meat market area have no thermometers.
- Clean the ice machine in the produce area.
- A cracked fiberglass pole appears to be used (due to the circular impressions in the ice) to break up the ice in the snow flake ice machine in the Seafood area. Ice will be discarded.
- Ensure that the sprayer hoses in the Seafood area prep sink remain above the water line or provide adequate backflow protection for the faucets.
- Removable window frames in the Seafood display cases must be in good repair.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Hand soap bags stored above the piping bags.
- Clean the bread slicer.
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11/06/2012 | 82 |
- Food stocked above load limits above 41 degrees F.
- Chicken salad held at 48 degrees F.
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. Observed employees donning gloves without washing hands.
- Unable to determine whether the hose in the tortilleria has a back flow prevention device.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. Hand sink in the bakery was blocked by racks.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. Unlabeled spray bottles found in the meat market.
- Provide thermometers for the reach in cooler in Sabores.
- Thermometers in the dairy cases reading 50 degrees and product is at 36 degrees.
- Fish storage container must be in good repair.
- Cutting boards in Aguas must have a smooth surface and be in good repair.
- Storage container lid in Aguas must be in good repair. Lid is currently wrapped in plastic wrap.
- Clean the tortilla cutter/die
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02/06/2012 | 75 |
- Open front coolers (Near Sabores Restaurant and near the Pharmacy) holding food items at 45-48 degrees. Manager in charge will check computer to verify holding temps. ***Product was pulled from the shelf.***
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Cream filling bag and containers of decorations stored in the bowl holding the sugar used for donuts. Sugar was discarded.
- Proper documentation for holding times needed in the Saefood market.
- Ensure that all reach in cooler have thermometers
- Refrain from storing knives wedged between the shelf and wall.
- Ensure that food storage bins are in good condition, replace cracked broken lids/covers.
- Ensure that clean icing trays are properly cleaned of dry icing.
- Post most recent graded inspection report in customer view.
- Store in-use utensils in a clean dry location, refrain from storing them in sanitizing solution. Note: Utensils that are stored in sanitizing solutions must be sanitized for the proper length of time at the proper strength and wiped dry with a clean disposable towel before use.
- Food items stored above the load limit in several open top coolers in the meat market area.
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07/11/2011 | 74 |
| No violation noted during this evaluation. | 05/24/2010 | 100 |
| No violation noted during this evaluation. | 12/30/2008 | 86 |
| No violation noted during this evaluation. | 03/06/2008 | 93 |
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