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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Service
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Date
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ROUTINE INSPECTION
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05/31/2023
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ROUTINE INSPECTION
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06/27/2022
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Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed hand sink provided in the produce room to be slow draining. Repair/ maintain sink. Ensure all plumbing and plumbing fixtures are properly installed, maintained to prevent contamination, are fully operative, and in good repair. Compliance shall be achieved no later than 6/11/2022.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive dust debris on the fan guards of the produce room when open food handling is facilitated. Clean and maintain. Ensure all non-food contact surfaces of equipment and utensils are maintained clean and sanitary.
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ROUTINE INSPECTION
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09/16/2021
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ROUTINE INSPECTION
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11/19/2020
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Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Observed the refuse area for the store in the back accumulating debris on the premise and the garbage bin not closed fully.
Clean and maintain the refuse area to prevent the attraction of vermin.
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: Observed a broken floor baseboard behind the produce storage.
Seal and repair the floor board to prevent the harborage of vermin.
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ROUTINE INSPECTION
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12/02/2019
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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: Observed dust and black substances built up on the prep room ceilings and fixtures.
Clean and maintain kitchen floors/walls/ceilings.
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ROUTINE INSPECTION
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09/26/2018
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ROUTINE INSPECTION
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03/26/2018
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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: Measured a bus tub of salsa at 47F in the walk-in cooler. As this food item was prepared less than 4 hours prior to the inspection, this was relocated to a working cooler.
Please contact service for maintenance on this unit to ensure all PHFs are held at or below 41F at all times.
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: a) Please contact service for maintenance on the walk-in cooler to ensure all PHFs are held at or below 41F at all times.
b) Observed a leak at the right faucet base at the 2-compartment sink.
Please repair/seal this leak.
c) Observed a build-up of a black substance all along where the caulk used to be and is supposed to be, and other parts of the caulk significantly worn down.
Please re-caulk the seams between the backsplash panel of the 3-compartment sink, and the walls above as needed: remove old caulking and re-caulk.
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ROUTINE INSPECTION
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02/28/2017
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed employee washing hands inside of 3-comp sink. No soap used, employee dried hands with damp cloth wiping cloth. Discontinue this practice.
Ensure to only wash hands at the handwashing station.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Approved methods to dry hands include, using a sanitary single-use towels, or a mechanical air-hand drying device. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed excessive dust build up on fan guards. Ensure to clean and maintain fan guards.
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ROUTINE INSPECTION
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07/08/2015
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no soap in soap dispenser at the handwashing sink located in restroom.
Provide soap in the soap dispenser at all times.
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ROUTINE INSPECTION
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10/23/2014
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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: Clean and maintain the following:
1) Floors under and behind food prep tables and equipment
2) Floor sink behind the juice presser
3) Walls in the produce prep area
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