|
06/20/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A food safety manager certification was not available at the time of the inspection.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A procedure for the clean-up of vomit and diarrheal events was not available at the time of the inspection. Corrective action: A handout was provided and discussed for the creation of a policy for the clean-up of vomit and diarrheal events.
|
| 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) - Ayran yogurt drink containing milk and labeled 'keep refrigerated' was tested at 76°F in the beverage cooler in front of the deli area of the facility. Feta cheese was tested at 44-45°F in the glass display cooler near the checkout area of the facility. Corrective action: Ayran yogurt drinks and feta cheese were moved to a different cooler verified to hold a temperature of 41°F and below.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C) - A gap existed under the garage door of the grocery dry storage area and was not preventative of pest entrance.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wiping cloths were not stored in the sanitizer bucket when not in use. The concentration of the chemical sanitizer bucket in the deli area was tested at less than 50 ppm chlorine residual.
|
| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
|
Inspector Comments: 5-402.13 Conveying Sewage (P) - The mop sink in the customer service meat department was not able to drain properly due to excess soil in the basin. Corrective Action: Clear out basin of mop sink.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-302.11 Toilet Tissue, Availability (Pf) - Toilet tissue was not available in the customer restroom. Corrective action: Toilet tissue was replaced in the restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) - The floor under the fryer in the deli area was soiled with grease and food debris. The bottom portion of the three door reach-in refrigerator was soiled with animal blood near the meat department.
6-201.11 Floors, Walls and Ceilings-Cleanability (C) - The wall near the back bakery area was in poor repair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking (C) - Employee beverage containers were stored next to food in the deli area cook's line cold-top refrigerator and next to single service articles in the to-go container area of the deli.
6-202.11 Light Bulbs, Protective Shielding (C) - Two lights did not function in the deli area cook's line ventilation hood of the deli. A light bulb was not functioning in the back room of the bakery area.
|
|
03/06/2019
Inspection, Routine (Enforcement)
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place to the inspector within 90 days. Handout on approved classes provided.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A written procedure for the clean-up of vomit / diarrheal events was not accessible during time of inspection. Corrective Action: Print and keep a copy of document provided by inspector.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - An employee beverage (can) was stored above turkish labnek in the walk-in refrigerator. An employee beverage (twist top) was stored above customer single service items on a shelf in the bakery. Corrective Action: Beverages were thrown away and proper places to keep beverages were discussed.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf) - Soap was not provided to the bakery hand sink. Corrective Action: Refill dispenser with soap or provide a hand pump dispenser.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - An employee was observed filling a pan in the deli area hand sink. Staff was observed rinsing a mop in the bakery hand sink. Corrective action: Inspector discussed with staff that hand washing sinks are to be used solely for hand washing and no other purpose.
6-301.14 Handwashing Signage (C) - Signs that state that employees must wash hands were not provided to hand sinks throughout the facility.
6-301.12 Hand Drying Provision (Pf) - Paper towels were not available at the hand sink in the back kitchen cooking area. Corrective action: Provide paper towels to hand washing sink paper towel dispenser.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P)- Staff verbalized that Pine-Sol was utilized as a food contact surface sanitizer for cutting boards and meat cutting equipment. Per 40 CFR 180.940, the active ingredient of Glycolic Acid, does meet the requirements allowed for food-contact surface sanitizing solutions. Corrective action: Obtain a sanitizer that is approved for use on food-contact surfaces.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-501.111 Controlling Pests (C) - Premises was not inspected at a frequent enough interval to observe the presence of pests as observed in the back non-working walk-in storage area. Corrective Action: Facility to ventilate area, spray 10% bleach solution on affected area, let the area sit wet for 10 minutes, and wipe up the feces.
6-202.13 Insect Control Devices, Design and Installation (C) - An adhesive fly strip was installed above the meat department service area preparation sink. Corrective action: Remove fly strip from above preparation sink and install in an approved location.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - Multiple containers and bags of food were stored directly on the floor of the non-working walk-in back storage area. Bags of dry foods were stored on the floor near the front counter.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - The caulking of the three-compartment sink in the meat preparation kitchen was in disrepair.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) - Chemical test strips to test sanitization solutions were not present at the time of the inspection. Corrective action: Obtain chemical test-strips for sanitization solutions.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P) - A hose with a spray-nozzle shut-off valve was attached to a threaded faucet downstream of the atmospheric vacuum breaker on the mop sink in the meat preparation kitchen area. Corrective action: Remove spray-nozzle when not in use, disconnect hose when not in use, or install an atmospheric vacuum breaker that is rated for high hazard constant pressure.
5-205.15 System Maintained in Good Repair (C) - The hand sinks in the deli area and the bakery area were slow to drain.
|
| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
|
Inspector Comments: 5-402.13 Conveying Sewage (P) - The hand sink in the meat preparation area leaked heavily when in use into a tub underneath it. Corrective action: Repair the plumbing of the sink to ensure the sink does not leak when in use.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: 5-502.11 Frequency-Removal (C) - Facility was not removing cardboard boxes and other refuse in a timely manner in order to prevent accumulation and potential harborage.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) - The floor around the fixed equipment in the bakery was soiled with an accumulation of flour.
|
|
11/26/2018
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of chickpeas was observed in the dry storage area next to the warewashing room. Various cases of produce stored on the floor of the walk in dairy cooler appeared to be unwholesome.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Beef on a vertical broiler machine measured 118°F without a Time As A Public Health Control plan in place.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tabbouleh, baba ghanoush, and hummus in the cold top refrigerator on the deli service line measured 48°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Sanitizer in the three compartment sink actively being used for warewashing failed to measure 50ppm residual chlorine.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a shut off valve was attached downstream of the atmospheric vacuum breaker of the mop sink in the meat preparation room.
|
|
01/10/2018
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory for undercooked hamburgers was not provided on the menu. The inspector explained the purpose of a consumer advisory and left an example menu with correct wording for the operator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: A gloved food preparation employee on several occasions was observed removing their gloves and donning new ones without first washing their hands. The employee removed their gloves and properly washed their hands prior to continuing, violation corrected
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A food preparation employee was observed blowing into their gloves prior to donning them. The investigator instructed the employee to remove their gloves and wash their hands, violation corrected.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee drinks were improperly stored above food or on food contact surfaces throughout the facility. Re-inspection required.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: A food preparation employee was observed rinsing a soiled pan with water in the 2 compartment sink located in the receiving bay before attempting to fill the pan with ready-to-eat stew. The investigators demonstrated to staff how to properly wash ware within their 3-compartment sink. Re-inspection of cleaning process required.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a spray nozzle was attached downstream of the atmospheric vacuum breaker on the mop sink. The operator removed the hose thus correcting the violation.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: Extensive food preparation was being conducted within the back receiving bay without an accessible hand sink. The facility shall not conduct food preparation of any kind within the back receiving area until an designated hand sink is installed. Re-inspection required.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink within the bakery was obstructed by a large bread proofer. The operator relocated the proofer thus regaining access to the hand sink and thus correcting the violation.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in the corners and under storage racks located within the receiving bay storage area. Re-inspection required.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several food items were observed stored on the floor throughout the facility.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards were heavily worn with deep pitts or grooves in the meat cutting room.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: There was an absence of available chlorine and quaternary ammonia test strips within the facility.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floors, walls and ceilings throughout the facility were in poor condition or in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lighting fixtures located within the bulk storage area were not operational.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A large gap was present beneath the back storage area garage door.
|
|
09/28/2017
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Multiple employees were observed donning or changing gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food debris was observed in the basin of the cook line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee drinks were present in the back preparation area and the cook line.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided at the restroom hand sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shutoff was present downstream of the mop sink atmospheric vacuum breaker.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: A hand sink was not provided in the back storage area where extensive food preparation was being conducted.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided at the back bakery hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Fly strips were hanging above the preparation sink and the storage shelves in the back food preparation area.
|
|
07/20/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Molded oranges were stored among wholesome oranges in the produce area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken and beef were stored above ready-to-eat onions and tomatoes in the walk-in refrigerator in the meat preparation area.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee beverages were present throughout the facility.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Dishes were being washed, rinsed but not sanitized at the back two compartment sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the bakery hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were present throughout the facility.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: FLy strips without a catchment device were hanging above food preparation tables and food equipment in the meat preparation area and back storage area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Meat items not in their original container were unlabeled in the chest freezer by the meat area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food items were stored on the floor throughout the facility.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Sanitizer test strips were not provided.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The wood behind the two compartment sink was soiled with black mold. Door gaskets on the cook line were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The condenser fan in the walk-in refrigerator was leaking.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: THe dumpster lids were left open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the back storage area was soiled with food debris. A large hole was present in the bakery wall.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The doors in the back storage area and dining area were left open.
|
|
01/26/2017
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Samosas containing more than 2% meat, made at an unknown restaurant were being sold.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook line was observed washing their hands without soap and without drying before donning gloves.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved employee beverages were observed throughout the facility.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Samosas containing meat (68°) were below 135°F sitting out on the cook line counter.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided at the cook line hand sink. Paper towels were not provided at the bakery hand sink or the restroom hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in the back storage area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Goat meat, lamb meat, and beef were packed and unlabeled in the meat display case.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored directly on the floor in the walk-in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The preparation sink was not adequately sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The meat grinder and saw were soiled with raw meat.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A leak was observed from the piping beneath the 2 compartment sink in the back storage area.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lid was left open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were observed in the walls in the bakery area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Unused equipment was present in the back storage area creating rodent harborage. The walk-in freezer was too cluttered with goat and lamb carcasses to enter.
|
|
09/12/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: An employee was observed dropping a piece of bread on the floor then picking it up and offering it for sale. Multiple dented cans were observed throughout the grocery area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef in the walk-in refrigerator in the meat preparation area.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees in the bakery area were observed donning gloves without first washing their hands. An employee was observed picking up bread off the floor and continuing food preparation without changing gloves and washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A hose was attached to the back bakery hand sink to fill buckets. A soiled towel was stored in the basin of the meat preparation area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved employee beverages were stored on the cook line and next to clean utensils in the meat preparation area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready-to-ear bread with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken (55), hummus (56), shredded lettuce (56), and diced tomatoes (55) were all above 41°F in the cook line cold top.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: A hand sink was not provided at the cook line as required during the opening inspection.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the front bakery hand sink or the restroom hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were observed throughout the entire facility. Rodent droppings were observed throughout the back storage area by the walk-in refrigerator and freezer and around the meat display case.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Fly strips were hanging directly above food preparation tables in the meat preparation area. Unapproved insecticide was present in the meat preparation area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Unapproved insecticide was stored directly on the preparation table next to the cutting board and clean utensils in the meat preparation area. Glass cleaner was stored next to food containers on the table behind the meat display cases. A bait station box containing rat bait was observed on top of a bag of rice in the back storage room.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Salt not in its original container was unlabeled on the storage shelves in the meat preparation area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food items were stored directly on the floor in the back storage areas, walk-in refrigerators and walk-in freezers. Raw beef was thawing at room temperature on a bucket at the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards were deeply scored in the meat preparation area. Unapproved food containers were observed in the walk-in refrigerators and walk-in freezer. Bread for sale was stored in unapproved containers.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tape was used to repair the counter top in the bakery area. The bread shelves in the bakery were chipped. The meat preparation table was not sealed to the wall or on casters.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Cutting boards and equipment in the meat preparation area were soiled with food debris. utensils beneath the grill were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The condenser fans in the walk-in refrigerator were soiled with dust. The meat display case sliding door tracks were soiled with food debris.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service items were stored with the food contact surface facing up at the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hot water would not turn off at the three compartment sink preventing the use of cold water.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lid was left open. The drain plug at the bottom of the dumpster was missing.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the saw in the meat preparation area was chipping. The floor in the walk-in refrigerators, walk-in freezer, and bakery area were heavily soiled with food debris and grime. Multiple ceiling tiles were broken in the back storage area. A large hole was observed in the wall behind the bakery preparation area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the back storage area. A light was not shielded in the storage area by the walk-in refrigerator.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back delivery door did not seal tightly to the ground leaving a large gap. The back storage area by the walk-in refrigerator was packed with unused equipment creating rodent harborage. The walk-in freezer was over stocked with goat carcasses, lamb carcasses and other food items to the point it was inaccessible and preventing proper maintenance and cleaning. Unused and broken equipment was stored on the ground behind the facility creating rodent harborage.
|
