La Feria Grocery

Compliance with variance/specialized process/HACCP

3-502.11 observed facility conducting a special process making beef jerky at the time of the re-inspection. Instructed to discard 50 lbs of dried beef at 74f and contact the department of health for a variance requirement before conducting special processes. Manager discarded said tcs foods during the inspection. Priority foundation. Citation issued 7-38-005.

Variance obtained for specialized processing methods

See violation #29.

Food properly labeled; original container

3-601.11 observed no labels with business name and business address for the prepackaged raw meats for sale at the reach in cooler and no ingredients included on the label for the grab and go guacamole and no labels with business name, business address and ingredients for the grab and go salsas. Instructed to provide.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.17 observed a raw wood surface on the shelves located in the rear food prep area. Instructed to seal raw wood or replace with an easily cleanable smooth surface.

Physical facilities installed, maintained & clean

6-201.13 observed cracks and cevices on the walls in various areas of the facility. Instructed to seal and make all surfaces smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.17 observed a raw wood surface on the shelves located in the rear food prep area. Instructed to seal raw wood or replace with an easily cleanable smooth surface.

Physical facilities installed, maintained & clean

6-201.13 observed cracks and cevices on the walls in various areas of the facility. Instructed to seal and make all surfaces smooth and easily cleanable.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(o) observed no employee health policy on site. Instructed to provide at all times. Priority foundation. Citation issued 7-38-010.

Procedures for responding to vomiting and diarrheal events

2-501.11 observed no vomit and diarrhea clean up kit on site. Instructed to provide at all times. Priority foundation. Citation issued 7-38-005.

Food properly labeled; original container

3-601.11 observed no labels with business name and business address for the prepackaged raw meats for sale at the reach in cooler and no ingredients included on the label for the grab and go guacamole and no labels with business name, business address and ingredients for the grab and go salsas. Instructed to provide.

Insects, rodents, & animals not present

6-501.111 observed evidence of pest activity on site. Observed about 50 rodent droppings located under the rear prep area handwashing sink, and about 30 rodent droppings located on the small shelf that is outside of the toilet room. Instructed to eliminate pest activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Single-use/single-service articles: properly stored & used

4-502.13 observed food items being stored in grocery bags located in the reach in freezer. Instructed to use food grade storage bags only to store foods.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-101.17 observed a raw wood surface on the shelves located in the rear food prep area. Instructed to seal raw wood or replace with an easily cleanable smooth surface.

Warewashing facilities: installed, maintained & used; test strips

4-302.14 observed no chemical test strips on site to properly test the sanitizing compartment of the 3 compartment sinks. Instructed to provide. Priority foundation. Citation issued 7-38-005.

Warewashing facilities: installed, maintained & used; test strips

4-603.15 observed large pots on site too large to be submerged into the 3 compartment sink. Instructed to remove large equipment or install a larger 3 compartment sink that fits the largest equipment on site or provide a written procedure on washing rinsing and sanitizing all large equipment and clean in place equipment (meat slicer).

Physical facilities installed, maintained & clean

6-201.13 observed cracks and cevices on the walls in various areas of the facility. Instructed to seal and make all surfaces smooth and easily cleanable.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing sign at rear hand washing sink. Instructed manager to provide hand washing signs at all hand washing sinks used by employees.

Personal cleanliness

Observed food handler not wearing hair restraint. All food handlers must wear hair restraints.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed milk crats used as shelving units in rear prep area. Instructed manager to provide adequate shelving for storage.

Food properly labeled; original container

Must label repackaged beans on display for sale with info given.

Insects, rodents, & animals not present

Observed a gap along bottom of front entry door must make door tight fitting.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must eliminate plastic grocery bags used for food storage and provide food grade bags.

Plumbing installed; proper backflow devices

Must repair or replace leaky compressor line in walk in cooler.

Physical facilities installed, maintained & clean

Must repair or replace holes in wall behind mop sink and on sales floor near (brooms & mops),damaged interior door panel of walk in cooler.

Physical facilities installed, maintained & clean

Must clean debris build up from floor under display shelves on sales floor,rear storage area and walk in cooler

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no signed employees health policies.must provide and maintain.(priority foundation 7-38-010)(citation issued)

Procedures for responding to vomiting and diarrheal events

Observed no clean-up policy procedure and items for vomiting and diarrhea. Must provide and maintain.(priority foundation 7-38-005)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing sign in rear prep area must provide and maintain.

Food properly labeled; original container

Must label repackaged beans on display for sale with info given.

Insects, rodents, & animals not present

Observed evidence of appx. 30 or mice droppings on floor inside of openings in wall behind mop sink and on floor under shelving units in furnance room. Must remove droppings. Clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 3/28/23.(priority foundation 7-38-020(a)(citation issued)

Insects, rodents, & animals not present

Observed a gap along bottom of front entry door must make door tight fitting.

Contamination prevented during food preparation, storage & display

Must provide a splash guard at hand sink next to 3- compartment sink.

In-use utensils: properly stored

Must store scoop used for pork skins and tongs for ready to eat desserts and breads in a clean container.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must remove rust from lower shelves of prep tables

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must eliminate plastic grocery bags used for food storage and provide food grade bags.

Non-food/food contact surfaces clean

Must clean dust build up from pop display shelf.walk in cooler fan guard covers.

Plumbing installed; proper backflow devices

Must repair or replace leaky compressor line in walk in cooler.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(n) observed no employee health policy on site. Instructed to provide an employee health policy that includes a signed acknowledgement from each employee. Instructed to provide. Priority foundation 7-38-010.

All food employees have food handler training

2-102.13 observed a male food handler without the required food handler training. Instructed to meet requirement.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-102.14(n) observed no employee health policy on site. Instructed to provide an employee health policy that includes a signed acknowledgement from each employee. Instructed to provide. Priority foundation 7-38-010.

Procedures for responding to vomiting and diarrheal events

2-501.11 observed no written procedure nor adequate supplies (disposable mask, disposable latex gloves, disposable mop) on site for responding to vomit and diarrhea events that can potentially occur inside of the food establishment. Instructed to provide. Priority foundation 7-38-005.

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed no hand washing sign at the hand washing sinks located in the food prep areas. Instructed to provide.

Thermometers provided & accurate

4-302.12 observed no metal stem thermometer to take temperature of food on site. Instructed to provide. Priority foundation 7-38-005.

Warewashing facilities: installed, maintained & used; test strips

4-301.12(b) observed 3 compartment sink not large enough to submerged the largest piece of equipment (pots) in the facility. Instructed to install a larger 3 compartment sinks with compartments that are adequate to properly wash rinse and sanitize the largest equipment in the facility or remove large equipment from the facility. Priority foundation. Citation issued 7-38-025.

Physical facilities installed, maintained & clean

6-501.13 observed some minor dirt debris on the floors in the rear food prep area. Instructed to clean.

All food employees have food handler training

2-102.13 observed a male food handler without the required food handler training. Instructed to meet requirement.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Instructed to seal holes in wall of washroom where needed.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed 60 or more mouse droppings on premises. Found mouse droppings on the floor inside of a hole in the wall of the washroom; instructed to clean area inside of wall. Also observed droppings on the floor behind the deep freezer in the rear prep area; instructed to clean floor behind freezer. Recommended consulting with licensed pest control company. Serious violation 7-38-020.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Instructed to seal holes observed in wall of washroom where needed. Instructed to clean wall behind meat saw in prep area and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

The exposed hand sink in the butcher prep area is draining slow; instructed to correct so that sink drains properly.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Instructed to organize closet in rear prep area by removing unnecessary items to avoid clutter and rodent harborage.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Must clean wall in rear of premises,has food spills on walls instructed to clean and maintain area

Lighting: required minimum foot-candles of light provided, fixtures shielded

Must replace burned out bulb inside light sheild cover in the open produce cooler in front area of premises ,instructed to provide bulb

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Must remove clutter in rear storage room,to prevent rodent harborage

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors in the rear need cleaning underneath pallets to remove debris.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Noted the walls and ceiling in the prep areas with food juice splatters. Must clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Must remove rust from shelves in the rear storage area

Refrigeration and metal stem thermometers provided and conspicuous

Must provide a thermometer inside the 4 door reach-in cooler in rear of premises

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Must remove clutter from the rear storage area in cornerbnear shelves,to prevent rodent harborage

Food and non-food contact surfaces properly designed, constructed and maintained

Remove rust from the shelves in the rear of premises

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Clean the floors in the rear of premise and inside the walk-in cooler,alomg wall base and corners

Lighting: required minimum foot-candles of light provided, fixtures shielded

Must provide end caps on the light shield covers at open produce cooler

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Remove clutter from the rear storage closet,to prevent rodent harborage

Food handler requirements met

Must provide the food handlers training certificates or proof of enrollement,upon next inspection

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must defrost chest freezer in rear of premises,must clean and maintain

Previous minor violation(s) corrected 7-42-090

Previous minor violations from report#1326949 date 04-15-2013 not corrected(32)storage shelves inside walk in cooler not sealed.must repair/seal shelves.also hand sink too close to prep table.must install barrier between hand sink and prep table,instructed to correct violations,serious violation 7-42-090

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must defrost chest freezer in rear of p-remises,must clean and maintain equipment

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Remove card board from floors in the rear kitchen and meat/deli area

Lighting: required minimum foot-candles of light provided, fixtures shielded

9!0 bulb blown out inside the walk-in cooler in rear must replace bulb

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Remove clutter from rear area,near kitchen ,to prevent rodent harborage

Food and non-food contact surfaces properly designed, constructed and maintained

Storage shelves inside walk in cooler not sealed.must repair/seal shelves.also hand sink too close to prep table.must install barrier between hand sink and prep table.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Interior walls /ceiling inside walk in cooler not clean,and storage shelves inside walk in cooler.must clean and maintained.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors not clean in rear storage closet.must clean/maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Debris on floors in storage closet and elevate off floor.

Food and non-food contact equipment utensils clean, free of abrasive detergents

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.observed the following not clean band saw, slicer, grinder instructed to clean and sanitize. Also clean dry good storage shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.observed bulk beans not elevated 6" off the floor instructed to elevate 6" off floor.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.observed the wall vent not clean dusty instructed to remove dust also from wall and ceiling.

Lighting: required minimum foot-candles of light provided, fixtures shielded

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.observed the light shields not clean instructed to clean.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.clutter in rear storage area instructed to remove items not being used.