|
03/11/2020
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee in the deli touched clean dishes after putting on a hair net without washing their hands and changing gloves.
An employee in the deli wiped their gloves on a soiled wiping cloth without sanitizer present and did not change gloves and wash their hands.
An employee handling produce in the grocery area touched their face with their gloves and did not wash their hands and change gloves.
Corrective action: education provided. (Priority)
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Date marking was not in place for all refrigerated, ready-to-eat foods to be used or discarded within 7 days of being repackaged, opened, or prepared at the facility.
Corrective action: education and a handout provided. (Priority foundation)
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Repackaged foods in the facility were not labeled correctly. (Core)
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: Excess unused equipment and trash were stored behind the facility. (Core)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several soiled wiping cloths were not stored in sanitizer in the deli area. (Core)
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The right faucet on the deli three compartment sink was leaking.
A pipe below the three compartment sink was leaking into a bucket on the floor.
(Core)
|
|
03/04/2020
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12 Certified Food Protection Manager (C)
A certified food protection manager was not associated to the facility.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
Meat handling employees were observed handling multiple meats with the same gloves and not washing their hands between.
An employee handled a rag previously used with raw chicken, then touched raw beef and did not change gloves or wash hands.
Corrective action: education provided.
|
| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
|
Inspector Comments: 3-201.11 Compliance with Food Law (P)
Cornbread was being sold on the front counter from an unapproved source.
Corrective action: the items were removed from the sale floor.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Knives stored as clean were visibly soiled with food debris above the three compartment sink.
Corrective action: education provided.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Deli meat packaged and sitting on a food preparation table in the deli measured 51° F.
Corrective action: the item was rapidly cooled in a deli display refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: The prepared foods and deli meat and cheese in the facility were not marked for the date of preparation to be used or discarded within 7 days.
Corrective action: education and handout provided.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-201.11 Separation-Storage (P)
Five bottles of chemicals by the facility restrooms were not labeled as to their contents.
Corrective action: the items were labeled correctly.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments: 3-502.12 Reduced Oxygen Packaging, Criteria (P)
Meat and seafood were being vacuum packaged at the facility, held longer than 48 hours, and no HACCP plan was in place.
Corrective action: the items were removed from vacuum packaging.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-602.11 Food Labels (C)
Repackaged food and individually prepackaged bulk items were not labeled correctly throughout the store.
Octopus and crab individually packaged were not labeled correctly in a front reach in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Several wiping cloths were heavily soiled with raw meat juice and stored on food cutting boards in the deli without sanitizer present for proper storage.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C)
Several wood pallets used as risers behind the deli meat display refrigerator were heavily soiled and water absorbent.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P)
The sprayer head at the three compartment sink was stored below the flood rim.
5-202.14 Backflow Prevention Device, Design Standard (P)
A hose was connected to a water line below the three compartment sink without a high hazard backflow prevention device present.
Corrective action: the hose was removed.
|
|
03/02/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-101.12 Certified Food Protection Manager (C)
A certified food protection manager was not associated to this facility.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
The water measured 84° F at the women's restroom hand sink.
Corrective action: hot water was supplied to the hand sink.
6-301.14 Handwashing Signage (C)
Hand washing signage dictating employees must wash hands was not available at the facility hand sinks.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Several dented cans were present in the produce area.
Corrective action: cans were moved to approved location.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw meat was stored above hot dogs and next to cheese in the front reach in refrigerators.
Corrective action: meat was moved to an approved location.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
Cooked beans and rice measured 76° - 84° F after cooling on ledge by the restaurant for more than 2 hours.
Corrective action: items discarded.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cut melon in a front open air refrigerator measured 47° F.
Corrective action: item rapidly cooled.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments: 3-502.12 Reduced Oxygen Packaging, Criteria (P)
Raw frozen meat was vacuum packaged and date marked for 1/14/20 in the back reach in freezer by the deli without an approved HACCP plan in place.
Corrective action: education provided, unapproved processes discontinued.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-307.11 Miscellaneous Sources of Contamination (C)
Cactus in the produce section was stored directly on heavily soiled wood pallets.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C)
Excessively soiled cardboard was used to line floors in the outside walk in freezer and in food preparation areas.
Heavily soiled wood pallets were used throughout to store food on.
|
| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
|
Inspector Comments: 5-403.11 Approved Sewage Disposal System (P)
Per an employee, mop water was being dumped behind the facility in the parking lot.
Corrective action: education provided.
|
|
10/31/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A container of jello was adulterated with mold in the dessert display case located in the kitchen area.
Corrective action: corrected by discarding (see voluntary condemnation agreement).
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A large container of raw ground beef was stored above a large container of raw pork in the walk in refrigerator located in the meat department. Multiple packages of raw ground chorizo were stored above various types of cheeses in the front reach in refrigerators. A container of raw shelled eggs was stored above gallons of milk in the front walk in refrigerator. A case of raw sliced bacon was stored above gallons of milk in the front walk in refrigerator.
Corrective action: all of the above items were relocated to approved locations in their respective refrigerators by employees of the facility.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Multiple packages of carne seca (dried beef) measured 54°F on top of the meat department's refrigerated display case. A container of pico de gallo measured 50°F in the front refrigerated display case.
Corrective action: due to the above food items remaining within proper time parameters, corrected by placing the items into reach in refrigerators to rapidly cool below 41°F.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip saturated with dead flies was hung directly above a cutting board and continuous use utensils in the kitchen area.
Corrective action: an employee removed and discarded the fly strip.
|
|
04/19/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can of hominy was dented and stored with wholesome cans in the store market area. Corrective action: Employee removed can from the store market area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw steak and chorizo was stored above ready to eat foods in the reach-in refrigerator by the registers. Corrective action: Employee moved the raw food items to a bottom shelf.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top employee beverage was stored on a shelf above the ice cream reach-in freezer. Corrective action: Employee moved the employee beverage to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Dried beef measured 53°F on a shelf below a preparation table in the meat department. Corrective action: Employee moved the dried beef to the walk-in refrigerator.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer located in the three compartment ware washing sink measured less than 50 parts per million chlorine residual upon inspection. Corrective action: Employee added chlorine bleach until the proper concentration for sanitizer was reached.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A can of lithium grease was stored above the food preparation sink in the meat department. Corrective action: Employee moved the can to an approved location.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spray bottle of water was not labeled correctly on the shelf below the cutting boards in the meat department and on a shelf below the stairs by the employee restrooms.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking in the following locations were in disrepair: the hand sink in the meat department, the three compartment sink in the meat department, the food preparation sink in the meat department, and the hand sink in the bakery department. The cutting board on the middle table in the meat department was in disrepair. Torn door gaskets were observed in the following areas: the meat department walk-in refrigerator and the front refrigerator display cases. The dish drying rack in the meat department was rusted upon inspection. Foil was lining a shelf on the preparation table in the bakery department.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The sliding doors to the meat service case and cold cut case were soiled with debris. The can storage rack in the meat department was soiled with debris. The cold top door gaskets in the bakery department were soiled with debris. The walk-in refrigerator cooked meat rack shelves were soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet on the dish storage rack in the meat department.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop handle was observed touching ready to eat foods in the morita self-serve food bin.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The food preparation sink drain pipe is leaking in the meat department.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The plug to the to the dumpster is missing. The lids to the dumpster were open upon inspection.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present on the wall to the left of the paper towel dispenser in the meat department as well as above the knife holder behind the three compartment sink in the meat department. Food debris was observed on the ceiling above the food preparation sink in the meat department.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light bulb in the front walk-in freezer was non-functional. Two light bulbs in the meat cutting department were non-functional.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A purse was observed stored on fruit on a shelf below the food preparation table in the bakery department. A cell phone was observed in a basket with ready to eat foods on a shelf above the food preparation table in the bakery department.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The door to the produce walk-in refrigerator was in disrepair.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The womens restroom did not have a covered trash can available upon inspection. The womens and mens restroom did not have self closing doors.
|
|
12/11/2017
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of hominy and one dented can of evaporated milk were stored with wholesome cans on the store shelves.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of raw chicken was stored above raw beef liver in the walk in refrigerator adjacent to the meat cutting department. A container of raw beef was stored above ready to eat onions and jalapeños in the walk in refrigerator adjacent to the meat cutting department. A package of raw chorizo was stored above packages of fully cooked turkey franks in the walk in refrigerator across from the cashier stand. Multiple packages of raw bacon and raw chorizo were stored above cans of orange soda in the walk in refrigerator across from the cashier stand.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee twist top beverage was stored above clean dishes on the racks adjacent to the food preparation sink located in the meat cutting department. An employee beverage was stored next to clean knives on the shelf below the meat preparation tables in the meat cutting department.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Two containers of chicharrones with meat were measured 70°F in the hot holding cabinet located on top of the deli meat display case in the meat cutting department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Approximately twenty links of raw chorizo measured 55°F hanging above the meat preparation table in the meat cutting department. Dried beef measured between 51°F- 55°F in a display case located in the meat cutting department.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Three sticky fly strips were located above single use take out containers and a food preparation table located in the kitchen area.
|
|
08/23/2017
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three dented cans of pineapple tidbits were stored with wholesome cans next to the seafood refrigerated display case in the meat department area. Four dented cans of Hominy were stored with wholesome cans in the can storage area in front of the meat display cases.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw bacon was stored above ready to eat cheese in the meat walk in refrigerator. Raw pork was stored on top of a bag of ready to eat cilantro in the three door reach in refrigerator in the concessions kitchen. Raw chorizo and raw bacon were stored above cooked hot dogs and bottled sodas in the front walk in refrigerator. A box of raw bacon was stored above cooked foods in the front walk in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage missing a lid and a straw was stored above customer foods in the dry storage area across from the employee break table.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked chicharrons with meat were measured at 67°F and 73°F in the hot holding cabinet above the deli meat refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: White cheese was 47°F sitting out in a display case on top of the meat department display refrigerators. Pork sausages were 61°F hanging off of a rack above the meat cutting tables in the meat department. Wrapped containers of fruit with cantaloupe and watermelon were 47°F in the display refrigerator by the front door. Containers of red and green salsa were 47°F in the display refrigerator by the front door.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed on the bottom shelf of the storage shelf on the south wall of the meat department.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of glass cleaner was stored above a container of spices on the storage shelf on the south wall of the meat department. A first aide kit was being stored above food wrapper papers on the storage shelf on the south wall of the meat department.
|
|
05/12/2017
Inspection, Follow-Up
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Observed on 5/12/17: An employee at the snack station area was observed using bare hands to put oranges into a juicer for ready to eat/drink juice and when the oranges were juiced, the juice was expelled out over the fruit and the rind of the fruit.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Observed on 5/12/17: Containers of cactus salad with chopped tomato pieces were 48°F-52°F in the self service refrigerator by the cashier.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: Observed on 5/12/17: A portable hand sink was installed in the snack station area, and a hard plumbed hand sink was not available.
|
|
05/05/2017
Inspection, Routine (Enforcement)
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist-top employee beverage was being stored next to cans of food on the bottom shelf of the preparation table in the meat department.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Corn was 130°F in the steam table at the snack station. Pigs feet were 88°F-112°F and chunks of beef in red sauce were 115°F in the steam at the snack station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw beef was 54°F sitting out on the preparation table in the meat department. Cooked pieces of pork and pork stomach were 45°F in the walk-in refrigerator. Lunch meat was 47°F in the walk-in refrigerator. Jello made with milk was 48°F-50°F, containers of red salas was 51°F-53°F, cups of cut fruit with watermelon and cantaloupe were 45°F-50°F, and cups with strawberries and cream were 47°F in the reach-in refrigerator near the checkout.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water at the meat department hand sink was 92°F and did not reach at least 100°F. The hot water at the meat department three-compartment sink was 98ºF. The hot water at the snack station portable hand sink was 92°F and did not reach at least 100°F.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: A portable hand sink was installed in the snack station area, and hard plumbed hand sink was not available.
|
|
01/09/2017
Inspection, Routine (Enforcement)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw bacon was inappropriately stored next to and above ready-to-eat ham and cheeses in the carniceria reach-in refrigerator.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with an attached spray nozzle was connected to the carniceria three-compartment sink faucet which allowed the integral atmospheric vacuum breaker to be left under continuous pressure.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved, domestic-use can of pesticide was stored adjacent to the employee restrooms.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards in the carniceria department were deeply grooved and scored. A cutting board in the produce preparation area was grooved. A non-commerical food dehydrator was observed adjacent to the dairy walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the carniceria walk-in refrigerator were chipped and rusted. The right door handle was missing from the reach-in freezer adjacent to the cash machines.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves of the rolling cart in the carniceria department were soiled.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Two nonoperational cold cases were observed in the rear of the property. A gap was observed in the door of the produce walk-in refrigerator.
|
|
09/15/2016
Inspection, Routine (Enforcement)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was inappropriately stored next to ready-to-eat ham (bags of food were in contact) in the meat department's small, reach-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not provided for the ceviche (made with raw tilapia) at the meat department that is intended for immediate consumption by customers.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was inappropriately stored next to and above clean dishes on the shelf adjacent to the meat department preparation sink. An employee beverage was stored next to and above customer foods in the display walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw ox tails (44-47°F) were stored above 41°F for more than four hours in the meat department, reach-in meat refrigerator. Raw chorizo was 49-51°F in the meat department walk-in refrigerator. Several containers of raw tripe were 44°F-46°F in the meat department display refrigerator for more than four hours. Raw drying chorizo sausages were 58°F-60°F hanging from a rack above the meat department preparation table for more than four hours.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the meat department three-compartment sink was observe dipping a plastic container in the chlorine sanitizer for about ten seconds rather than immersing it in the sanitizer for a full minute.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A dead cockroach was observed in the door frame of the women's restroom door.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of cleaner and a spray bottle of window cleaner were inappropriately stored next to clean dishes on the shelves to the right of the meat department preparation sink.
|
|
05/18/2016
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Two damp, wiping cloths were inappropriately stored in the basin of the Meat Department handsink. Corrected on-site.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was observed on a shelf above the Meat Department cold-top refrigerator. An unapproved, twist-top employee beverage was inappropriately stored on a shelf across from the Meat Department three-compartment sink. Corrected on-site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were above 41°F for an undetermined amount of time in the customer aisle, reach-in refrigerator: strawberry horchata (58°F), horchata (58°F), and containers of gelatina mediana (labeled for refrigeration) (54-57°F). Strawberry yogurt (46°F) and green chile (48°F) were stored above 41°F in the customer aisle, reach-in refrigerator across from the cashier station.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not readily available at the Meat Department preparation sink.
|
|
02/04/2016
Inspection, Routine (Enforcement)
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of nail polish remover was stored next to and above styrofoam to-go containers under the food preparation table at the entrance to the meat department.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several boxes with food were stored on the floor in the walk-in freezer. Boxes with plantains were stored on the floor by the walk-in refrigerator entrance.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the three compartment sink at the meat department was in disrepair. Cardboard was used to line shelves at the entrance to the meat department.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several bins with bulk foods in the customer shopping isles were not provided with serving utensils.
|
|
09/09/2015
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw fish in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee drinks were stored above food preparation surfaces at the meat department entrance station. One unapproved employee drink was observed on top of a bag of onions in the produce walk-in refrigerator.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A food thermometer calibrated with 2 degrees of 32°F was not available at the facility at the time of inspection.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the food preparation sink at the meat department.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle, observed hanging on the shelves rack at the meat department by the seafood display unit, was not labeled as to its content.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Sanitizer in the three compartment sink had a chlorine residual concentration higher than 200 ppm.
|
|
06/05/2015
Inspection, Critical Item
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee drinks were observed on the food preparation table at the entrance of the meat department. Several employee food items were stored with customer single service containers under the food preparation table at the entrance of the meat department. A to-go container with employee food was observed on the top shelf above customer food items in the walk-in refrigerator with glass doors.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Several gray plastic containers with cooked beef and pork at temperatures ranging from 47-87°F after cooling for more than six hours were observed in the walk-in refrigerator at the meat department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: An open bucket with meat marinade was 57°F at the meat department. A block of cooked pork was 60°F above the cold top meat display unit.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Sanitizing water in the three compartment sink had a concentration of chlorine residual less than 50 ppm. Corrected on site.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A live roach and several others dead were observed in the water heater room.
|
|
03/27/2015
Inspection, Routine (Enforcement)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the meat walk-in refrigerator ground beef and chorizo were stored above beef steaks. In the dairy walk-in refrigerator raw eggs were stored above single service beverage containers.
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: The facility was dehydrating beef and selling it at room temperature without an approved HACCP plan.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees at the meat counter were observed changing gloves without washing hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A meat scraping utensil was stored in the hand sink at the meat counter.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee food was stored on the back preparation table in the meat cutting area. Unapproved twist top employee beverages were stored above the preparation area of the cold top refrigerator at the meat counter.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Carne seca at the meat counter was 55°F. Chorizo hanging from the rack at the meat counter was 55°F while placed out at room temperature. Dried fish near the cash register was 61°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee in the meat cutting area was observed washing dishes without a sanitizing step.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a spray nozzle was under pressure and connected to a hose bib under the three compartment sink without a backflow prevention device rated for continuous pressure.
|
|
01/09/2015
Inspection, Routine
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: Vacuum packaging of chorizo was taking place in this facility without an approved HACCP plan.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A sharpened scraper was found stored in the basin of the meat department hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored on a rack adjacent to the three compartment sink in the meat department. An unapproved twist top beverage was stored on a shelf adjacent to the chilled meat display case. Employee food and beverages were stored in the walk-in refrigerator with customer food.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was manually washing dishes with only a wash and a rinse step, not a sanitizing step.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Household use only insect foggers were present on the back storage shelves.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of avocados were stored on the floor in the back outside the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the meat department were deeply grooved.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the meat department's walk-in refrigerator were soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths in the meat department were stored on the counter out of the sanitizer bucket.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were out in the walk-in freezer and in the walk-in refrigerator.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Many articles not related to the business operation were stored on the back shelves by the bathrooms.
|
|
10/21/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Boxes of raw beef were stored above boxes and slabs of raw pork. A box of raw chicken gizzards were stored next to slabs of raw pork in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing hands. An employee was observed handling raw meat with gloves then changing tasks to washing dishes without removing gloves and washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing hands in the 3-compartment sink in the meat department.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist-top employee beverage was stored at a meat cutting station in the meat department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Queso (47°F) was stored above 41°F on top of the meat display case in the meat department.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of glass cleaner was stored on a cart next to customer food.
|
|
09/04/2014
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling raw beef than raw pork at the meat counter.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top beverage was stored on the cheese display case.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheese (51°F) was stored in a case on top of the meat display case at the meat counter above 41°F.
|
|
08/20/2014
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the walk-in refrigerator turkey was stored above beef and beef was stored above ready to eat salsa.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved twist top employee beverages were stored above customer food and single service items in the meat preparation area.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a spray nozzle was attached to the faucet below the three compartment sink without a proper backflow prevention device.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Fly strips were in use above the meat and cheese counter.
|
|
07/16/2014
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of pineapple was stored with wholesome cans in the storage area under the hot holding station at the meat counter.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the walk-in refrigerator raw turkey was stored over beef and raw cornish game hens were stored over beef.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed picking a box up off of the floor and placing it on a cutting board that was then used to cut meat.
|
|
06/13/2014
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: In the walk-in refrigerator pork was stored above ready to eat onions. Chicken feet and chicken breasts were stored above beef.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed picking a utensil up off the ground without washing hands before returning to food handling.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved twist top employee beverages were stored above customer food.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: A utensil was dropped and an employee was observed picking it up and placing it back on the preparation table without the proper wash, rinse and sanitize.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a spray nozzle was being used at the three compartment sink without the proper backflow protection.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Fly strips were stored above the meat and cheese counter.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Window cleaner was stored with dry and canned food under the hot well at the meat counter.
|
|
05/22/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored over pork in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee working behind the meat counter was observed donning gloves without first washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee working behind the meat counter was observed wiping gloved hands on a common towel. An employee working behind the meat counter was observed filling the bowl at a hand sink next to the 3-compartment sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist-top employee drink was stored on the rack above containers that are used to store customer food.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink behind the meat counter was obstructed by dirty food containers making the hand sink inaccessible.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored next to the walk-in refrigerator was not labeled as to its contents.
|
|
01/09/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of sliced peaches was stored with wholesome cans on the can aisle.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees were observed donning gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing hands with a glove on. An employee was observed drying their hans on a common towel. The hand sink in the meat department had raw in the basin of the sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee twist top beverage was observed on the preparation table shelf in the meat department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A block of raw meat was stored on top of the meat display case at 68°F not in preparation.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee stated the meat slicers were not being sanitized every 4 hours.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A common towel was observed in the basin of the hand sink in the meat department.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the hand sink in the meat department.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A container was not labeled as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the 3-compartment sink was molded. The caulking on the preparation sink was molded.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent fan covers were dusty in the reach-in refrigerator and the freezer.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Metal food pans were stacked wet on the pan rack in the meat department.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service grocery bags were being used to store raw meat.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light was not working in the walk-in/reach-in refrigerator on the sales floor.
|
|
09/26/2013
Inspection, Critical Item
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: The facility was conducting a specialized processing method (the drying of meat into jerky) without an approved HACCP plan.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed donning gloves without first washing hands and washing hands without using soap or paper towels.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing hands in the three compartment sink numerous times. An employee was observed wiping his hands on his apron.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee twist-top beverages were stored throughout the meat area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were found above 41°F: (outside of temperature control in the front area) cut watermelon was 69°F, (outside of temperature control in the meat area) a brick of meat was 65°F, and chili sauce was 75°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A food probe thermometer reading 0°F-220°F was not provided.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip was located above the south meat area preparation table.
|
