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03/05/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager certificate was not provided for at least one employee associated with the facility (C).
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments: Approximately 12 boxes of smoked fish from an unapproved source were observed within the facility.
CORRECTIVE ACTION: Provided education on approved source.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Several food items that were packaged within the facility were not labeled with the common name, approximate weight, name and address of the facility where packaged, ingredients and major food allergens (C).
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Boxes of food items were stored on the floor in the walk in refrigerator (C).
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: A raw wood shelf was observed in the front of the store holding food items. The walk in refrigerator floor was lined with raw wood. Packaging tape was observed lining the back portion of the three compartment sink (C).
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: Several items that were not necessary for the operation of the facility were observed throughout the establishment (C).
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03/02/2020
Inspection, Re-Inspection
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager certificate for at least one employee was not available (C).
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Several childrens toys were blocking access to the restroom hand sink (Pf). Soap and paper towels were not observed at the restroom hand sink (Pf).
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments: Several boxes of smoked fish were observed in the facility from an unapproved source (~12 boxes)(P).
CORRECTIVE ACTION: Provided education on approved source.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: Four molded onions were stored with wholesome onions in the customer self service area (P).
CORRECTIVE ACTION: Inspector had facility discard molded produce.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Banku that was stated by management to be made at the establishment was stored at room temperature without product testing. Four containers of hot sauce that were stated by management to be made at the facility were 66°F and stored at room temperature on the customer service shelves. Four corned beef stuffed pasteries that were stated by management to be made at the establishment were 64°F and stored at room temperature at the front of the facility(P).
CORRECTIVE ACTION: Inspector had the facility discard items.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Banku, corned beef pasteries, and hot sauce that were stated by management to be made at the facility that require refrigeration, were not date marked at the facility to indicate a 7 day discard date (Pf).
CORRECTIVE ACTION: Inspector educated management on proper date marking requirements.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Several items that are packaged by the facility were not labeled with the common name, approximate weight, name and address of packaging facility, list of ingredients and list of major food allergens (C).
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Boxes of food items were stored on the floor in the walk in freezer (C).
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Packaging tape was observed on the back portion of the three compartment sink. A raw wood rack was observed in the front service area holding food items. The floor of the walk in refrigerator was constructed of raw wood (C).
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several items that were unnecessary to the operation or maintenance of the establishment were observed within the facility (C).
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02/26/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager certificate for an employee associated with the facility was not provided upon inspection (C).
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Paper towels were not available at the hand sink in the restroom or in the back kitchen area (Pf).
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments: 12 boxes of smoked fish that were for sale within the facility were from an unapproved wholesaler(P).
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: A container of Mackeral in tomato sauce, 1 can of Abemudro sauce , and 1 can of palmnut cream were dented and stored with wholesome cans on the customer self service racks (Pf).
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Several cans of hot sauce that were made and cooked at the facility were stored at room temperature without product testing (P).
CORRECTIVE ACTION: Discarded product and provided information on product testing.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Containers of hot sauce that were made at the facility were not date marked to be discarded within 7 days (Pf).
CORRECTIVE ACTION: Provided information on date marking.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Several items that were packaged by the facility were not labeled with the common name of the product, the name and address of the facility, approximate weight of the product, list of ingredients and any major food allergens (C).
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Boxes of fish were stored on the floor in the walk in freezer (C).
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Packaging tape was observed lining the back portion of the three compartment sink (C). The caulking on the back kitchen hand sink was cracked (C). A raw wood rack was observed holding dried food products in the front of the store (C).
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The cold water faucet on the three compartment sink was stripped (C).
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: Toilet paper was not available in the restroom at the facility (Pf).
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several items that were unnecessary to operation or maintenance of establishment were observed within the facility (C).
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Several lights were burned out within the facility (C).
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11/08/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: 3 moldy tomatoes were stored with other wholesome produce on the produce rack by the store entrance. The moldy tomatoes were removed. Corrected on-site.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the bathroom hand sink. Corrective Action: Provide soap to the hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A spray bottle of oil was unlabeled as to its contents. The bottle was properly labeled after speaking with owner. Corrected on-site.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking of the three-compartment sink was damaged.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet at the three-compartment sink was loose.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light above the mop sink did not work.
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12/22/2017
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: 40 packages of fermented corn bread (kenkey) stored within a hard sided cooler were obtained unapproved wholesaler/provider.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: 10 severely dented cans were available for sale within the establishment. 24 moldy habenero peppers were stored with other wholesome produce in the walk-in freezer.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not available at the hand sink located directly next to the 3-compartment sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several grab-n-go bags of beans, frozen meat, and salted fish packaged in house without a label were present in the facility. Three unlabeled bulk containers of flour were observed
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Caulking around 3-comaprtment sink was in disrepair.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chlorine test strips were not available in the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Raw wood was used as flooring within walk-in freezer was not smooth, easily cleanable, or nonabsorbent. Food particle and debris accumulation under shelving throughout facility.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights within the back storage area were not operational.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Personal items (spices and cooking ingredients) were stored next to food equipment for the facility in the back storage area.
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12/12/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several moldy tomatoes were stored with wholesome tomatoes in a box in the produce area. Several moldy orange peppers were stored with wholesome foods in the reach-in freezer. Corrected on-site.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above ready-to-eat fish and ready-to-eat tomatoes in the true brand reach-in refrigerator. Corrected on-site.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved, twist-top employee beverage was stored in the true brand reach-in refrigerator. Corrected on-site.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A can of construction sealant was stored on the preparation table of the bone saw. Corrected on-site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Chicken was stored unwrapped in various freezers and did not have protection from contamination by other foods.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A reach-in refrigerator designed for the storage of non-potentially hazardous foods was used to store raw shell eggs and fish across from the customer aisles.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop without a handle was observed in a bulk container of shrimp powder adjacent to the bone saw.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test kits for chlorine sanitizer were not readily available in the establishment.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the chest reach-in freezer in the preparation area was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The top of the chest reach-in freezer in the back preparation area was stained.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall coving was torn to the left of the three-compartment sink.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Various personal belongings were intermingled with customer items on the table in the back preparation room.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Various unused pots, heaters, and other equipment were stored in the back preparation room.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The door of the restroom was not self-closing.
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08/20/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Cooked chicken was made unwholesome by mold and stored with wholesome chickens in the front display reach-in freezer.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple, unapproved, twist-top employee beverages were observed in the back preparation area and in the double-door reach-in refrigerator.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked meat pies were 82°F after cooling for more than two hours and failed to meet the required cooling parameters.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Salted tilapia (80°F) and dried tilapia (78°F) were stored out of temperature control in plastic containers adjacent to the front produce area.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The handsink in the employee restroom was not accessible.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided to the back preparation area handsink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Numerous dead cockroaches were observed in the light shield above the meat slicer. One dead cockroach was observed in a bucket of water beneath the three-compartment sink.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A container of unapproved, domestic-use only pesticide was observed on the floor adjacent to the mop sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Bulk food containers of beans and spices were unlabeled on shelves in the customer aisles. Numerous meat and seafood items were packaged without a label in the reach-in freezers.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Aluminum foil was used to line a display case on the front counter top. A shelf made of raw wood was observed in the front produce area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves inside the double, sliding door reach-in refrigerator were soiled with food debris. The blender stand on the floor of the back preparation area was heavily soiled with grime. The preparation tables in the back preparation area were heavily soiled with dust.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors throughout food preparation areas in the establishment were soiled with grime.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights were not operational in the back preparation area and in the customer aisles.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: Adequate ventilation was not provided for three mobile stove units used for frying and cooking food in the back preparation room.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A large number of employee items were observed in the back preparation area and in the front customer area.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A significant amount of miscellaneous items were stored along customer aisles, outside the back door to the establishment, and in the back preparation room including bicycles, backpacks, garbage bags, and clothing. An unused washing machine was stored outside the back door into the establishment.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Employee clothes were inappropriately stored in the restroom
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08/14/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Six moldy tomatoes were stored in a box on the sales floor.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Seven cooked beef patties were stored on the sales floor at 81°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A cockroach was observed on the 3-compartment sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A refrigerator designated for drinks was storing potentially hazardous food.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink next to the 3-compartment sink had a slow drain.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights on the sales floor were not working.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Several personal items were stored in the rear of the store.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door of the store was open.
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