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Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Score
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Date
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ROUTINE INSPECTION
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05/26/2023
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ROUTINE INSPECTION
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05/04/2022
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ROUTINE INSPECTION
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05/14/2021
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Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Maintain the lumpia in the upright cooler in the market area covered to protect against contamination.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Remove/clean the accumulation of dust/debris on the floors at the back storage of the facility.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Relocate the longanisa intended for use at the deli side separated away from customer access and away from the retail food items.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Organize the back storage area in order to prevent the harborage of vermin.
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ROUTINE INSPECTION
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01/27/2020
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ROUTINE INSPECTION
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09/18/2019
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ROUTINE INSPECTION
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05/24/2019
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ROUTINE INSPECTION
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12/11/2017
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Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments: PROVIDE LABEL TO ALL CUSTOMER SELF SERVICE FOODS WITH PRODUCT NAME, LIST OF INGREDIENTS, NET WEIGHT, MANUFACTURERS NAME AND ADDRESS.
OBSERVED PEANUTS FOR SALE AT FRONT COUNTER FOR CUSTOMER SELF SERVICE WITH OUT ANY LABELS. (REPEAT VIOLATION) NON COMPLIANCE MAY RESULT IN FURTHER LEGAL ACTION IN THE DUE PROCESS OF LAW.
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ROUTINE INSPECTION
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11/10/2015
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Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Provide and maintain food worker cards for all employees issued by an approved provider within 30 days.
Mail or fax a copy of the certificates to the Environmental Health office by no later than 12/10/15.
Retain a copy of the certificate at the food facility.
Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments: Provide proper labeling for the peanuts that are cooked/flavored on site. Observed improperly labeled peanut containers at the front register counter.
The following information must be provided on the label:
•Statement of identity – This may be the common name of the product or a fanciful name accompanied by a descriptive phrase.
•Net quantity of contents – The quantity may be identified by count, net weight or volume.
•Ingredients list – All packaged foods composed of two or more ingredients are required to include an ingredient list in descending order of predominance by weight.
•Responsible firm’s name – The responsible party may be the manufacturer, packer or distributor.
•Responsible firm’s address – The city, state and ZIP code must be declared. If the firm is not listed in the local telephone guide for that city, the street address must also be listed.
•Food allergen information – All labels must identify whether the food contains any of the (8) major food allergens: milk, egg, fish, shellfish, tree nuts, wheat, peanuts and soybeans.
•“Perishable Keep Refrigerated” – This statement is required if applicable.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Provide a self closing device for the employee restroom door. At the time of the inspection, the employee restroom door did not have a self closing device.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Maintain equipment in good repair. Observed a non working reach in unit next to the display case in the market.
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ROUTINE INSPECTION
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12/03/2014
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding potentially hazardous food at unapproved temperature.
1. Observed packaged tofu measured at 48 deg F holding for 1 hour in the cold holding unit. Immediately cool food to 41 deg F or below within 4 hours. Person in charge adjusted the thermostat to ensure potentially hazardous food maintain internal temperature to 41 deg F or below. Corrected on site.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Provide a self-closing device at the door of restroom.
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