| 11-22-2023 |
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.
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(1) THIRD REPEAT: Observed whole uncut produce for sale in bins that still lack proper identifying information and bins with multiple types of produce. Example: Observed an unlabeled box filled with multiple different citrus of similar appearance. Label all bulk sale items at least with the common name of each type of produce in English (other languages may also be listed, if desired, in addition to the English name of each type of bulk item for sale).
(2) THIRD REPEAT: Observed overall improvement in labeling of prepackaged items, but labels on some of the prepackaged dried nuts in closed bags are still lacking / packages are not marked with the required information. Provide complete labeling information as outlined in the corrective text on all prepackaged food items. All prepackaged food items must be obtained from an approved source / be properly labeled from the approved source location.
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0146 PRODUCE STAND
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| 11-22-2023 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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Observed pile of flesh and seeds left over from a gourd. Inspector observed that the flesh/seeds had been on the ground long enough that it was dried to the floor. Increase cleaning frequency and do not allow produce debris to remain on Equipment/Floors/Walls/ceiling after they have been contaminated/dirtied.
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0146 PRODUCE STAND
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| 11-22-2023 |
Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
| 3.00 |
Live animals are not allowed in a food facility, except as specified in section 114259.5.
A food facility shall immediately cease operation when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until:
(a) there is no longer evidence of a vermin infestation.
(b) all contaminated surfaces have been cleaned and sanitized.
(c) contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
All contributing factors must be resolved as quickly as possible. If there is a vermin infestation that warrants a major violation, then the permit to operate may be suspended. Professional pest control may also be required as frequently as needed to prevent the infestation from recurring.
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REPEAT Observed large amount of webs, dead flies, live gnats. Clean/sanitize and increase frequency. Remove any and all rotten fruit to prevent attraction into the facility. The front door is to remain closed or be screened.
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0146 PRODUCE STAND
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| 11-22-2023 |
Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
| 3.00 |
Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food.
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Observed rotting produce stored with fresh produce. Juices from rotting produce were observed leaking onto fresh produce. Remove rotting and contaminated produce.
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0146 PRODUCE STAND
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| 11-22-2023 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 2.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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1. Repeat Violation. Observed large amount of boxes building up around the facility Clean/increase removal frequency of boxes to prevent build up and vermin attraction or provide recycle bin which is emptied when full.
2. Observed uncovered buckets being utilized to store rotting produce as feed. Provide sealed lids for buckets to prevent attraction and harborage of vermin/pests.
3. Observed Stand Up Refrigerator being used as storage. Label this refrigerator as "shelf-stable only" to avoid employees utilizing refrigerator for its intended purpose of storing Potentially hazardous food.
4. Observed Reach in refrigerator that was operating near the front door and stored Potentially Hazardous Food owned by employees. Label this refrigerator as "employee items only" or all items inside will be considered "For Sale" which may result in a failed inspection and possible closure.
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0146 PRODUCE STAND
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