| 4-06-2021 |
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.
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1) SODA MACHINE AREA: Dark mold accumulation inside the floor sink. Deep cleaning required.
2) SODA MACHINE AREA: Raise the (2) drain pipes at least one inch above the floor sink to achieve the required air gap between the end of the drain pipes and rim of the floor sink.
3) OUTDOOR AREA BEHIND THE DISHWASHING SINK: There was a black pipe stuffed with yellow plastic CAUTION tape. Provide a proper cap for this pipe.
4) 2-COMPARTMENT DISHWASHING SINK: Repair the leaking faucet.
5) 2-COMPARTMENT DISHWASHING SINK: Repair the leaking and loose drain pipe underneath the sink compartments.
6) 2-COMPARTMENT DISHWASHING SINK: Raise the black drain pipe to be at least one inch above the rim of the floor sink.
7) 2-COMPARTMENT DISHWASHING SINK AREA: Residue accumulation inside the floor sink underneath the dishwashing sink. Clean.
8) RESTROOM: Replace the broken faucet knob with sharp edges.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
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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1) STORAGE AREA NEXT TO THE WALK-IN REFRIGERATOR DOOR: Loose beverages on the floor underneath shelving units. Clean.
2) STORAGE AREA NEXT TO THE WALK-IN REFRIGERATOR DOOR: Black rubber coving along the floor/wall juncture has peeled off the wall. Repair.
3) BACK STORAGE AREA NEAR THE WALK-IN REFRIGERATOR: Debris (loose beverage containers, plastic/paper packing materials, dirt, paper cups, etc.) accumulation on the floor underneath the black plastic pallets. Deep cleaning required.
4) ICE MACHINE AREA: Debris (loose beverages, cardboard boxes, plastic/paper packing materials, etc.) accumulation on the floor underneath the ice machine. Deep cleaning required.
5) FISH BAIT AREA: Debris (loose beverages, dirt, plastic packing materials, cloth towel, etc.) on the floor underneath the shelves. Deep cleaning required.
6) FUNYUNS, RUFFLES, PRINGLES, DORITOS, LAYS'S CHIPS AREA: Heavy dirt/dust/sticky residue/debris (food products, loose beverages, plastic packing materials, etc.) accumulation underneath the shelves. Deep cleaning required.
7) LARGE FRONT WINDOW (BEHIND THE ICE BAG FREEZERS) FACING THE PARKING AREA: Window area was temporarily covered with several pieces of plywood. There were gaps in between the plywood. The outside was visible through the gaps. Replace the missing glass windows.
8) OUTDOOR AREA BEHIND THE DISHWASHING SINK: There was a large open hole in the ground that was covered with cardboard and a piece of wood. There was garbage accumulation inside the hole. Clean this area and properly fill in this open hole.
9) RESTROOM: Replace the cracked flooring tiles near the toilet.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
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.
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1) WALK-IN REFRIGERATOR: Heavy debris (loose beverages, broken glass bottles, dirt, plastic, paper packing materials) and sticky residue accumulation on the floor underneath shelving units. Deep cleaning required.
2) WALK-IN REFRIGERATOR: Heavy dirt and debris accumulation inside the refrigerator near the glass door frame edges. Deep cleaning required.
3) WALK-IN REFRIGERATOR: Dirt and sticky residue accumulation on some plastic white beverage holders (Twisted Tea area). Clean.
4) WALK-IN REFRIGERATOR: Dust accumulation in the ceiling area near the fans. Clean.
5) WALK-IN REFRIGERATOR: Cardboard was stuck on the floor underneath the 24-pack Corona Extra cases. Remove the cardboard and properly clean this area. Discontinue using cardboard as a liner to prevent this problem from reoccurring in the future.
6) WALK-IN REFRIGERATOR: There were too many beverage cases inside the unit that had reduced the walking aisle to 1-2 feet wide only in some areas. Discontinue this practice and only store enough inventory that your store can handle and still allow enough space for walking and cleaning.
7) SODA MACHINE AREA: Dirt/debris accumulation inside the cabinet storing the motor. Clean.
8) SODA MACHINE AREA: Replace the (2) broken cabinet door hinges underneath the Frazil beverage machines.
9) SODA MACHINE AREA: Dirt/dust/sticky residue accumulation inside some cabinets. Clean.
10) 2-DOOR TALL PEPSI REACH-IN REFRIGERATOR: Dirt/dust/debris accumulation on the black door tracks. Clean.
11) 3-DOOR TALL PEPSI REACH-IN REFRIGERATOR: Dirt/dust/debris accumulation the black door tracks. Clean.
12) (2) 2-DOOR TALL COCA-COLA REACH-IN REFRIGERATORS: Dirt/dust/debris accumulation the black door tracks and on the bottom shelves. Clean.
13) FUNYUNS, RUFFLES, PRINGLES, DORITOS, LAYS'S CHIPS AREA: Heavy dirt/dust/sticky residue accumulation the bottom shelves. Deep cleaning required.
14) 1-DOOR BANG REACH-IN REFRIGERATOR: There were several containers of milk leaking onto the bottom shelf. Clean.
15) DISHWASHING ROOM: Dirt/dust/stain accumulation and peeling paint on the wood storage shelves. Clean and re-paint.
16) DISHWASHING ROOM: There was a chain around the Carbon Dioxide (CO2) tanks but the other end of the chain was sitting inside the floor sink. Properly secure the pressurized tanks.
17) 2-COMPARTMENT DISHWASHING SINK AREA: Dark stains on the shelf above the dishwashing sink. Clean.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 1.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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1) 2-COMPARTMENT DISHWASHING SINK: Replace the (2) missing sink drain plugs.
2) 2-COMPARTMENT DISHWASHING SINK: Provide chlorine sanitizer testing strips for measuring the sanitizer concentration when washing dishes (coffee machine brew cups, soda machine nozzles, etc.).
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 3.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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2-COMPARTMENT DISHWASHING SINK AREA: Provide soap and paper towel dispensers at this sink so employees can wash their hands properly prior to making coffee and installing clean drink machine nozzles instead of using the handwashing sink in the restroom.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)
| 1.00 |
Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.
Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
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1) RESTROOM: Repair or replace the non-functional paper towel dispenser.
2) RESTROOM: Provide a seal between the sink and the wall to close the gap. The sink was loose and pulling away from the wall.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)
| 1.00 |
Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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BACK STORAGE AREA NEAR THE WALK-IN REFRIGERATOR: Beverages marked for store credit with companies were stored in the same location with current beverage inventory. Organize this area and designate/label an area for product returns.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
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)
| 1.00 |
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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PREPACKAGED ICE BAGS: All ice manufactured and prepackaged on site for retail sale to the public shall be properly labeled with the store information prior to being sold to customers.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 4-06-2021 |
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)
| 1.00 |
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) DISHWASHING ROOM: Remove all equipment (wire shelves, electronics, etc.) or items (boxes of documents) that are no longer functional or used in the facility.
2) RESTROOM: Remove all equipment (refrigerator) or items that are no longer functional or used in the facility.
3) ENTRY DOORS: Keep the doors closed (unlocked) during business hours to reduce the amount of dirt and insects coming into the store. The doors were left wide opened.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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