| 1-27-2021 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
|
Observed the build up of ice on the condenser unit underneath the meat/deli display case. Thaw and clean/sanitize as necessary. There is blood frozen into the ice.
|
0110 RETAIL MARKET<2000 SQ FT (HM3)
|
| 1-27-2021 |
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377)
| 2.00 |
Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.
The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.
Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
|
(REPEAT VIOLATION) Observed the lack of labels on prepackaged items that are prepackaged at the facility. Provide a label with facility name, address, ingredients, as well as common name.
Observed bulk items for sale lacking signs of what the product name is. Provide a sign on all bulk items with common name.
|
0110 RETAIL MARKET<2000 SQ FT (HM3)
|
| 1-27-2021 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
|
(CDI) Observed the temperature of the first walk-in fridge was measured at 44F during the inspection. Keep all potentially hazardous food items at 41F and under. Temperature was adjusted during the inspection and dropped below 41F.
|
0110 RETAIL MARKET<2000 SQ FT (HM3)
|
| 1-27-2021 |
No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286)
| 2.00 |
A private home shall not be used for the purpose of giving away, selling, or handling food at retail (except for non-perishable prepackaged food within shelf life).
No sleeping accommodations shall be allowed, maintained or kept in any room where food is prepared, stored, or sold. Living or sleeping quarters located on the premises of a food facility shall be separated from rooms and areas used for food facility operations by complete partitioning.
|
(REPEAT VIOLATION) Observed the walls inside the second walk-in fridge unit were rough, and appeared to be non treated wood. The walls were no longer smooth, nonabsorbent, and easily cleanable. Repair/replace so that the surface is smooth, nonabsorbent, and easily cleanable.
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|
| 1-27-2021 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
|
Observed the tem
|
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
|