| 8-26-2024 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 0.00 |
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.
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Observed open cheese temped at 45°F and stored with prepackaged sauces near deli counter. All Potentially hazardous food shall be stored at 41°F or lower. Cheese moved to less crowded refrigerator that temped below 41°F pts assigned to PE114
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 8-26-2024 |
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)
| 0.00 |
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 FREEZER: Observed Grime buildup on the floors. remove grime buildup and evaluate cement seal to see if it is still smooth and easily cleanable.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 8-26-2024 |
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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1. BAKERY HAND WASH soap and paper towel were not available at the hand wash sink. keep both stocked at all times to encourage hand washing.
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0125 BAKERY
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| 8-26-2024 |
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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1. Observed facility did not readily have the ingredients and label information for the baked goods available for consumers. Ensure Label information is readily available for the consumer. (reference the label requirements in the violation comments)
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0125 BAKERY
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| 8-26-2024 |
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. BAKERY WALK-IN: Floors in the walk-in were sticky and had grime build up. Remove grime build up and evaluate floor seal.
2. BAKERY WALK-IN: Condenser observed to have an ice buildup, evaluate this unit to prevent ice buildup which can accumulate and contaminate food below.
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0125 BAKERY
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| 8-26-2024 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 6.00 |
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.
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Rpt. 1. Observed whipped cream stored standing up in a flat display refrigerator. This refrigerator was not sufficient to store the whipped cream, which was temped at the lowest 46°F. All food less than 10°F were moved to refrigerator temping below 41F The container states this product shall be refrigerated and it is considered a Potentially hazardous food (PHF). all whipped cream moved to proper refrigerator. Cease storing whipped cream in improper display refrigerators.
2. Observed Cut watermelon stored in the display refrigerator near the entrance door. the watermelon temped at 46F when probed. this display unit does not keep PHF food below 41F. cease storing PHF in this refrigerator until it can be shown to maintain food temperature at below 41F. Watermelon moved to a refrigerator temped below 41F°
3. Observed that facility was storing melon in a stand alone refrigerator in the fruit prep area in the center of the store. (refrigerator adjacent to the door) this unit was not keeping temp below 41°F. Evaluate and repair. Melon inside temped at 46°F and were moved to refrigerator that temped below 41°F.
4. Observed the bottom shelf of the display fridge near the front entrance and fruit prep center did not keep temp below 41°F. Tamales and other PHF food stored on this shelf temped at around 46°F. All food out of temp by less than 10 degrees was moved from this unit to a colder unit. Evaluate display case bottom shelves.
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0114 RETAIL MARKET 30,001+ SQFT
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