| 10-19-2021 |
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) Observed accumulation of various items throughout the facility that staff report are broken or no longer used (old hot holding unit to right of the prep area handwash sink, extra shelving, old whip topping dispensr on side of 3 comp sink, various pieces of old display units, and similar). Facility is crowded and appears to have challenges keeping items correctly stored and separated. Remove unused or broken items. Any items in the facility must be kept clean and functional, or they must be removed. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.
(2) Observed accumulation of packaging plastic and cardboard in walk in cooler and other locations within facility. Remove cardboard and plastic at a sufficient frequency to prevent the accumulation of significant trash and to prevent the unintended formation of vermin harborage.
(3) Observed accumulation of residue on walls and fixtures around janitorial sink area. Improve cleaning frequency and efficacy in this area so as to prevent the accumulation of visible residue.
(4) Observed buildup of debris and paper/cardboard bits in the cupboard below the food prep area handwash sink. Improve cleaning frequency and efficacy in this area so as to prevent the accumulation of visible residue and so as to prevent possible vermin attraction.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 10-19-2021 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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Observed intermingling of food and non food items (lighters on shelf with cup o noodles and above soda syrup boxes). Lighters immediately removed from food storage shelf / relocated to non food storage area. Corrected during inspection.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 10-19-2021 |
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)
| 2.00 |
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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REPEAT: Observed accumulation of soda syrup residue is still present on the underside of the soda dispenser heads, particularly behind the nozzle collar area. Improve cleaning and sanitizing frequency in this area so as to prevent the accumulation of visible residue and potential vermin attraction.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 10-19-2021 |
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) Observed lack of soap in a functioning dispenser at the handwashing sink in the restroom. Keep an approved soap dispenser filled and functional at all times for handwashing purposes.
(2) Observed lack of paper towels in a functioning paper towel dispenser or a consistently functioning air hand drying unit adjacent to the hand washing sink in the restroom. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
(3) Observed general buildup of residue on sink and wall areas in restroom. Improve cleaning frequency so as to avoid the accumulation of visible residue.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 10-19-2021 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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(1) Observed ice scoop being stored directly on the panel of the ice machine. Cease this practice. Scoop immediately taken to the three compartment sink to be washed, rinsed, and sanitized. Store in-use utensils in a way (such as on a smooth clean tray) to protect them from contamination between uses. Only store utensils on sanitized surfaces.
(2) Observed the buildup of mildew / slime like residue on the deflector plate in the ice machine. Increase cleaning frequency so as to prevent the accumulation of visible residue and possible ice contamination. Take appropriate precautions to prevent ice contamination whenever the ice machine is cleaned and sanitized, such as emptying the ice machine before cleaning.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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