Morelia Supermarket, INC.

Proper cold holding temperatures

Found 30 pounds of partially cooked pork rind hanging on steel wire under exhaust hood at rear preparation areas.pork rind at 80.3f.priority violation.citation issued.7-38-005.disposed of 30 pounds of pork.value of pork 100 dollars.

Compliance with variance/specialized process/HACCP

Found certificate of analysis letter for mexican sausage expired.dated 5-21-19.also, found no certificate of analysis letter for pork rinds being held at room temperature.priority foundation.citation issued.7-38-005.must provide current certificate of analysis. Results must include ph and water activity.

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

Found pork meat being hung on steel wire under exhaust at main kitchen.steel wire had some frayed parts.priority violation.citation issued.7-38-025.removed about 20 feet of steel wire being used for hanging pork meat.

Thermometers provided & accurate

Some coolers missing thermometers. Instructed manager must provide working thermometers for all coolers.

Physical facilities installed, maintained & clean

Observed water dripping from ceiling onto floor above rear prep area (by ventilaton hood). Must repair and maintain ceiling.

Previous core violation corrected

The following previous core violation from report #2602403 dated on 09/09/24 not corrected-#55 observed floor tiles damaged/missing at meat prep area around 3-comparment sink. Must repair damaged floor/make floor smooth and easily cleanable at said location. Instructed manager the above previous core violation must be corrected by date of reinspection. Priority foundation 7-42-090.

Required records available: shellstock tags, parasite destruction

No 90 day shellfish tags for fresh oysters sold on premises. Instructed manager must provide 90 day shellfish tags on premises for all fresh shellfish sold on premises. Priority foundation 7-38-005. All fresh oysters voluntarily discarded. Weight- 3 lbs, valued at $15.00.

Toilet facilities: properly constructed, supplied, & cleaned

No covered trash receptacles in womens washroom. Must provide.

Physical facilities installed, maintained & clean

Observed floor tiles damaged/missing at meat prep area around 3-comparment sink. Must repair damaged floor/make floor smooth and easily cleanable at said location.

Warewashing facilities: installed, maintained & used; test strips

Observed large marinating containers and cooking pots and pans too large to fit in 3 compartment sink. Must provide alternative manual warewashing procedure for all equipment that will be cleaned in place and is too large to be fully submerged in 3 compartment sink.

Adequate ventilation & lighting; designated areas used

Observed inadequate ventilation above tortilla machine causing a buildup black residue on walls and ceiling. Increase ventilation/install hood to reduce accumuation of black smoke residue on walls and ceiling.

Proper hot holding temperatures

Observed approximatly 30 lbs of cooked peppers and onions on counter not part of the cooling process at 88.0f valued at $40. Peppers and onions were voluntarily discarded. Priority violation 7-38-005

Proper cold holding temperatures

Observed entire deli cooler at 60.1f containing ready to eat time/temperature controlled foods including deli meats and soft cheeses. Assorted deli meats including whole roasts of turkey,ham, salami. Assorted hard and soft cheeses at temperatures ranging from 57.4-60.1f. Meats and cheeses weighed approximately 250lbs valued at 5.99/lb valued at approximately $1500. All food was voluntarily discarded. Priority violation 7-38-005 citation consolidated with above violation.

Proper cooling methods used; adequate equipment for temperature control

Observed deli cooler at 60.1f containing time/temperaure controlled foods including deli meats and soft cheeses. Cooler was tagged during inspection priority violation 7-38-005

Warewashing facilities: installed, maintained & used; test strips

Observed large marinating containers and cooking pots and pans too large to fit in 3 compartment sink. Must provide alternative manual warewashing procedure for all equipment that will be cleaned in place and is too large to be fully submerged in 3 compartment sink.

Adequate ventilation & lighting; designated areas used

Observed inadequate ventilation above tortilla machine causing a buildup black residue on walls and ceiling. Increase ventilation/install hood to reduce accumuation of black smoke residue on walls and ceiling.

Physical facilities installed, maintained & clean

6-501.11-walls of the newly installed walk-in cooler with peeling plastic and exposed insulation. Must make all smooth and cleanable.

Proper hot holding temperatures

Cooked potatoes in display steam table at improper temperature: 88.7f. The manager discarded and denatured the product. 10 lbs, $15. Hot food must be held at 135f or above. Priority violation 7-38-005. Citation issued.

Proper cold holding temperatures

Observed cold food in deli cooler at improper temperature: macaroni salad 50.9f, seafood salad 48.4f. Total 15 lbs, $50. The manager discarded and denatured the product. Cold food must be held at 41f or below. Priority violation 7-38-005. See violation #21 for citation.

Proper date marking and disposition

Found approximately 100 lbs of assorted tcs cooked meats, salsas, and beans with no labels and no expiration dates. Approximately $500. Foods discarded and denatured. All tcs-prepared foods must be date labeled with an expiration date held no longer than 7 days. Priority foundation violation 7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

Deli prep cooler found at improper temperature 47.1f-51.7f. Equipment tagged held for inspection and must not use until repaired, maintains a temperature of 41f or below, and c.d.p.h contacted for reinspection. Priority violation 7-38-005. Citation issued.

Thermometers provided & accurate

No metal stem thermometer on site to monitor hot and cold food temperatures. Must provide and maintain. Manager provided upon return after lunch break. Priority foundation violation 7-38-005. Citation issued.

Food properly labeled; original container

Noted prepacked crema without labels, including allergen warning. Must provide proper labels with allergen warning (dairy). Priority foundation violation 7-38-005. Citation issued.

Food properly labeled; original container

Observed prepackaged items on display for sale, missing food labels with business name, address, and list of ingredients (salsa, mole). Instructed to label properly.

Contamination prevented during food preparation, storage & display

Splash guarded needed on left side of handwashing sink in rear food prep area, in between food prep equipment. Maintain.

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

Observed plastic garbage bag used as splash guard for equipment on wall in rear food prep area. Must remove and maintain. If a splash guard is needed, it must be smooth and easily cleanable.

Non-food/food contact surfaces clean

Food debris accumulated on blenders and can opener in the rear food prep area. Instructed to clean and maintain---grease accumulated on ovens in rear food prep area---baked goods display case storage drawers in bakery area must be cleaned. Clean and maintain all of the above.

Garbage & refuse properly disposed; facilities maintained

Missing garbage can at handwashing sink in hot holding food prep area.

Physical facilities installed, maintained & clean

Rear storage hallway next to walk-in freezer with excessive clutter and debris. Remove debris, organize, elevate all stored items and maintain.

Non-food/food contact surfaces clean

4-602.13----must not use tinfoil as liner for shelving or equipment.

Garbage & refuse properly disposed; facilities maintained

: 5-501.115---- rear outdoor area and refuse container area with excessive unnecessary items such as piled wood, unused equipment etc. Must clean, maintain and remove all debris.

Adequate handwashing sinks properly supplied and accessible

No soap available at the bakery prep hand washing sink. Must provide at all times. 7-38-030(c) citation issued.

Adequate handwashing sinks properly supplied and accessible

Noted the bakery prep hand washing sink not accessible for use. Sink blocked by milk crates used as shelving for food containers. Must remove and make sink accessible at all times for use. Priority foundation violation 7-38-030(c) see the above citation #10.

Adequate handwashing sinks properly supplied and accessible

No paper towels are available at the deli prep hand washing sink. Must provide at all times. Priority foundation violation 7-38-030(c) see the above citation #10.

Proper date marking and disposition

Observed approximately 60 lbs assorted tcs cooked meats in the walk-in cooler and prepared tcs salads in the deli walk-in with no labels of any type. No date labeling with expirations dates. Instructed all tcs prepared foods held longer than 24 hours must be date labeled with an expiration date no longer than 7 days. Priority foundation violation 7-38-005 citation issued.

Food properly labeled; original container

Noted pre-packaged milk-based crema prepared and packaged onsite with no allergen warning labeling. Must provide allergen warning labels on all prepared and packaged foods on site that contain foods on the allergen list. Priority foundation violation 7-38-005 citation issued.

Food properly labeled; original container

All prepared foods on-site, pre-packaged for sale on display must be properly labeled with the business name, address, list of ingredients.----must not use raw meat labels with raw meat instruction for prepared pre-packaged ready eat foods.

Food properly labeled; original container

All bulk foods, including spices, must be labeled with the product common name.

Contamination prevented during food preparation, storage & display

Must provide a splash guard between the handwashing sink and prep table in the hot holding food display prep area.

Wiping cloths: properly used & stored

All prep area wiping cloths must be held in containers with a sanitizing solution.

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

All stored items at the rear far east storage area with clutter and piled boxes. All items must be elevated from the floors and all unnecessary items removed.

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

Interior door of the bakery prep walk-in cooler with missing door handle and exposed insulation. Must replace/seal.----must not use plastic wrap as a means of repair for the produce prep food wrapping machine.

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

Must not use milk crates as a means of elevation and shelving throughout the facility. Shelving must have floors accessible for cleaning and monitoring.

Compliance with variance/specialized process/HACCP

Found shelf stability laboratory letter for chorizo dated 7-12-2007. Priority foundation.no citation issued. Must obtain updated letter and renew every 5 years.

Personal cleanliness

Observed foodhandlers not wearing hair restraints at meat preparation areas. Must provide.

Physical facilities installed, maintained & clean

Found missing floor tiles at rear preparation areas. Must provide.

Procedures for responding to vomiting and diarrheal events

2-501.11-missing supply kit. Intructed to provide disinfectant effective for norovirus. Priority foundation 7-38-005 no citation issued.

Proper date marking and disposition

3-501.17-all cooked ready to eat tcs foods inside the walk in cooler that is held over 24 hours must be properly labeled withion dtae name of the productand expiration date.(7 days from preparation date) priority foundation 7-38-005 no citation issued.

Wiping cloths: properly used & stored

3-304.14-wiping cloth for wiping the prep tables, chopping board,coolers, must be stored on a bucket with sanitizing solution in between uses.

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

4-202.16- must detail clean all the drawers underneath the display reach in shelve in the bakery department(with food debris) and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17- waste receptacle inside the women's washroom must have a lid/cover for feminine items.

Physical facilities installed, maintained & clean

6-201.17- ceiling vent cover in both washroom not maintained with heavy dust build up.

Physical facilities installed, maintained & clean

6-501.114- small storage room in the rear area with unnecessary items/articles stored on the floor. Must detail clean and organize,elevate all items off the floor to prevent rodent/ insects harborage and maintain.

Physical facilities installed, maintained & clean

6-501.11- water stained ceiling tiles throughout the store. Must replace maintain.

Adequate ventilation & lighting; designated areas used

6-304.11- ventilation in both washrooms not working. Instructed to repair and maintain.

Procedures for responding to vomiting and diarrheal events

Missing supply kit. Intructed to provide disinfectant effective for norovirus. Priority foundation 7-38-005 no citation issued.

Adequate handwashing sinks properly supplied and accessible

Not corrected. Hand sink is not installed in the produce prep area. Instructed to install. Priority foundation 7-38-030(c) citation issued.

Proper date marking and disposition

All cooked ready to eat tcs foods inside the walk in cooler that is held over 24 hours must be properly labeled withion dtae name of the productand expiration date.(7 days from preparation date) priority foundation 7-38-005 no citation issued.

Wiping cloths: properly used & stored

Wiping cloth for wiping the prep tables, chopping board,coolers, must be stored on a bucket with sanitizing solution in between uses,

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

Must detail clean all the drawers underneath the display reach in shelve in the bakery department(with food debris) and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Waste receptacle inside the women's washroom must have a lid/cover for feminine items.

Physical facilities installed, maintained & clean

Ceiling vent cover in both washroom not maintained with heavy dust build up.

Physical facilities installed, maintained & clean

Water stained ceiling tiles throughout the store. Must replace maintain.

Physical facilities installed, maintained & clean

Small storage room in the rear area with unnecessary items/articles stored on the floor. Must detail clean and organize,elevate all items off the floor to prevent rodent/ insects harborage and maintain.

Adequate ventilation & lighting; designated areas used

Ventilation in both washrooms not working. Instructed to repair and maintain.

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

Found no employee health policy at premises. Priority foundation. No citation issued. 7-38-010. Must provide.

Procedures for responding to vomiting and diarrheal events

Found no vomit and diarrhea clean up policy. Priority foundation. No citation issued.7-38-005. Must provide.

Adequate handwashing sinks properly supplied and accessible

Found no hand sink at produce preparation areas. Priority foundation. No citation issued. 7-38-030c. Must provide.

Food properly labeled; original container

Found packaged baked goods without allergen included listed on label. Priority foundation. No citation issued. 7-38-005. Must provide.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

The following foods found held at improper temperatures: approximately 10 lbs cooked pork belly's in hot holding unit ranging in temperatures between 95.5f to 101.2f. 20 lbs cooked corn in a pot on an unlit stove top at 66.2f. Reviewed proper cooling methods and hot holding temperature requirements for foods. All food discarded. Management states the total estimated value to be $80.00. Critical violation 7-38-005(a).

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Observed poor hygienic practices of both the hot foods and deli food handlers. Observed both employees improper use of gloves, not washing hands before or after each glove use and then handling and preparing foods. Reviewed proper use of gloves and hand washing. Critical violation 7-38-010 (a).

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Observed inadequate hand washing facilities. No paper towels at the meat dept. Exposed hand sink. Must provide at all times. Critical violation 7-38-030.

Food in original container, properly labeled: customer advisory posted as needed

All prepared ready to eat foods in the deli walk-in cooler must be labeled and dated. All pre-packaged foods ie: lard, on display and for sale in the meat section, must be properly labeled with business name, address and list of ingredients.

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

Must not use tinfoil, cardboard or paper as liner for shelving or equipment throughout, including metal rack for hanging chorizo. Tortilla holding boxes on display at hot food kitchen must be washable container. Not tinfoil wrapped boxes.

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

Damaged/missing/cracked floor tiles at the rear prep three compartment sink and the entrance to the produce walk-in cooler. Must repair/replace. Must not use cardboard as matting for floors throughout facility.

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

Holes in the walls at the hot holding serving section. Must seal and must remove non-cleanable spray foam as hole filler. Door frame at exit/entrance to hot serving area from the kitchen damaged with open gaps. Must seal/repair. Water damaged ceiling tile in the womans washroom. Must replace.

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

Extremely low hot water pressure at the produce prep two compartment sink. Must repair. Missing toilet tank top in the womans washroom. Must replace.

Refrigeration and metal stem thermometers provided and conspicuous

Must provide an internal thermometer for the meat walk-in cooler.

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

Employees must not store personal belongings in the food preparation areas.

Food in original container, properly labeled: customer advisory posted as needed

Noted foods not properly labled on deli counter.instructed management on how to properly label foods.

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

Noted cardboard liners and tin foil on shelving under steam table and display area where tortillas are in front of butcher/fish cooler is located, instructed management to remove and that only smmooth easily surfaces may be used

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

Noted condenser unit guards in bakery walk-in cooler dusty. Instructed management to clean and maintain condenser unit guards. Tortilla macine has food particulates on and in it.instructed management to clean and maintain

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

Noted ceiling tiles missing throughout store.instructed management to install ceiling tiles.

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

Noted light shields missing caps at hallway where restrooms are and burnt out lights noted here and hot line area. Instructed management to affix shild caps and replace burnt our bulbs

Linen: clean and soiled properly stored

Noted wiping cloths not properly stored.instructed management on how to properly store wipping cloths

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

Noted clutter above refrigeration units at the storage area side and at rear unused eqipment next to garbage corral.instructed management to remove clutter because clutter is a harborage for pests.

Food protected during storage, preparation, display, service and transportation

Observed unknown brown water dripping into cooked chicken (140f) on a burner, coming from a water-hose attached to the kitchen hood, likely to contaminate the chicken. Instructed to discard chicken. Remove or relocate water-hose, to ensure food is protected from possible contamination. Serious violation 7-38-005(a)

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

Observed front entrance and rear overhead delivery doors not rodent proofed. Front door has a 1/4" hole on the bottom left corner, and the rear overhead door has a 1/2" gap at the bottom. Instructed to seal hold on front door, and install proper thresholds at the bottom of both doors to prevent rodent entry and maintain. Serious violation 7-38-020.

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

Observed previous minor violations not corrected from inspection report 1932311, dated 6/8/2016. Violations included; #30; observed all prepackaged food needs label with listed ingredients, name of product and name and address of where product was purchased. Observed labels of all cooked foods out of original containers need labels and dates in walk in coolers. #33; observed the following areas unclean. Clean all shelves in bakery, clean standing mixers in bakery, clean exterior and interior of fryers in bakery, clean exterior of door to walk in cooler in bakery, clean exterior and interior of fryers in main cooking area with excessive grease accumulation, clean and sanitize cutting boards in butcher area remove all dark grooves or replace cutting boards. Clean, sanitize and maintain. #34; observed floors unclean in bakery area under and behind all large equipment , under 3 compartment sink, behind all cooking equipment in hot food area, observed floors under grinder unclean. Observed bumpy foam used to fill hole in floor/wall in corner of hot food area, remove bumpy foam and restore surface to a smooth easily cleanable surface. Clean and maintain all floors. #35; observed walls unclean behind grinder for maize. Clean and maintain wall. Observed vents above fryers with excessive grease accumulation in bakery. Clean and maintain. Observed light shields in butchers area unclean. Observed ceiling tiles missing in bakery area. Replace and maintain. Observed ceiling tiles missing above oven in cooking area. Observed cracked/broken ceiling tiles missing above butcher area. Install, replace and maintain all missing cracked or damaged ceiling tiles. Clean and maintain. Violations still exists. Serious violations 7-42-090

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Observed multi-use utensil being stored in between the exposed hand sink and wall in the deli area. Instructed on where and how to properly store utensils to prevent cross contamination, and maintain.

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

Observed broken door gasket on walk in produce cooler on the rear dock. Instructed to repair gasket and maintain.

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

Observed table and other contact surfaces in the staff break room not clean. Instructed to detail clean all and maintain.

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

Observed missing lights in the following areas; rear dock, womens staff toilet room, over meat counter, and prep room behind the meat counter. Instructed to install working lights and maintain.

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

Observed a leak at the 1-comp sink behind the meat counter. 3-comp sink in the prep room behind the meat counter has a leaky pipe. Also, the exposed hand sink in the womens toilet room has a loose faucet. Instructed to repair all and maintain.

Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

Observed improper dishwashing in main cooking area. Observed no sanitizing taking place at 3 compartment sink of equipment and utensils.. Reviewed proper sanitization using a 3 compartmetnt sink and for large equipment that needs to be in sanitized with spray bottle in place. Critical violation 7-38-030

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Observed exposed hand washing sink in bakery with large pitcher inside. No paper towels at exposed hand washing sink. Observed exposed hand washing sink in main cooking area with large garbage can in front of exposed hand wash sink and no paper towels at hand washing sink. Observed no paper towels at exposed hand washing sink in butcher area, womens washroom or deli area. All exposed hand washing sinks must have soap, paper towels, hot and cold running water, and be covenient and fully accessible at all times. All exposed hand sinks were unobstructed and paper towels were provided during inspection. Critical violation 7-38-030

Food in original container, properly labeled: customer advisory posted as needed

Observed all prepackaged food needs label with listed ingredients, name of product and name and address of where product was purchased. Observed labels of all cooked foods out of original containers need labels and dates in waslk in coolers.

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

Observed the following areas unclean. Clean all shelves in bakery, clean standing mixers in bakery, clean exterior and interior of fryers in bakery, clean exterior of door to walk in cooler in bakery, clean exterior and interior of fryers in main cooking area with excessive grease accumulation, clean interior of microwave in hot food area with excessive food spills, clean and sanitze cutting boards in butcher area remove all dark grooves or replace cutting boards. Clean, sanitize and maintain.

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

Oerserved floors unclean in bakery area under and behind all large equipment , under 3 compartment sink, behind all cooking equipment in hot food area, observed floors under grinder unclean. Observed bumpy foam used to fill hole in floor/wall in corner of hot food area, remove bumpy foam and restore surface to a smooth easily cleanable surface. Clean and maintain all floors.

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

Observed walls unclean behind grinder for maize. Clean and maintain wall. Obserfed vents above fryers with excessive grease accumulation in bakery. Clean and maintain. Observed light sheilds in buthcer area unclean. Clean and maintain.

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

Observed ceiling tiles missing in bakey area. Replace and maintain. Observed ceiling tiles missing above oven in cooking area. Observed cracked/broken ceiling tiles missing above butcher area including above hnaging chorizo. Observed missing ceiling tiles in mens washroom. Install, replace and maintain all missing cracked or damaged ceiling tiles.

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

Observed no sink stoppers available at 3 compartment sink in bakey. All 3 compartment sinks need proper sink stoppers in order to properly wash rinse and sanitize all equipment and utenisils. Observed faucet of 3 compartment sink in main cooking area on east side of wall leaking and repaired with cloths. Cloth must be removed and faucet must be repaired and maintained. Observed hot water handler on exposed hand sink in bakery area in disrepair. Repair and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Observed no thermometers in walk in coolers. Install large easy to read thermometers in all walk in coolers. Amke sure all refigerators, deli cases, and coolers have easy to read thermometers.

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

Observed extra equipment stored in back room behind main cooking area cooked food walk in cooler and meat walk in cooler including large meat grinder and mixer. Equipment must be repaired or removed from premises. Observed all mops need to be hung after use to dry to rpevent small fly activity.

Food in original container, properly labeled: customer advisory posted as needed

Found some food items not properly dated in walk in coolers, must properly date food items in walk in coolers.

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

Cutting boards that had deep cuts in deli department, shall be repaired/replaced. Rear storage shelving/racks that had exposed raw wood, shall be repaired/sealed. Walk in cooler in produce department that had exposed insulation, shall be repaired/sealed.

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

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), display cooler shelving/racks in dairy department not clean, need detailed cleaning(crevices).

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

Floor in rear kitchen prep areas need re-grouting, floors in walk in coolers not clean, need detailed cleaning(corners), floors in kitchen prep areas not clean, need detailed cleaning(corners). Floors under storage shelving/pallets in rear storage areas, and in walk in coolers not clean, need detailed cleaning(corners).

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

Damaged/stained ceiling tiles in prep areas, rear kitchen areas, and rear storage areas, shall be replaced/repaired. Missing cove molding in rear storage areas by walk in cooler, shall be provided.

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

Damaged/broken light shields in prep areas shall be repaired/replaced. Missing light shields in rear storage areas by walk in cooler, shall be provided.

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

2 compartment sink faucet in rear by produce walk in cooler, leaking at neck, shall be repaired/replaced.

Food handler requirements met

Must provide food handlers list for next routine inspection.

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

Found house fly and fruit fly actvity at rear dishwashing areas. Observed about 30 flies. Serious violation. Citation issued.

Food in original container, properly labeled: customer advisory posted as needed

Found containers of salsa at reach in cooler not labeled.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Found food containers not properly stored. Must store inverted.

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

Found broken floor tiles at rear of premises by 3 compartment sinks. Must repair.found floors not clean at rear preparation areas.excessive food debris and water spillage.

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

Found following not clean:interior of display coolers, cutting boards at meat department, exhaust hood at bakery, and cooking equipment at deep fryer area.

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

Found floors not clean inside produce walk in cooler/meat cooler. Must clean and sanitize.

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

Found loose faucet handle at hand sink at bakery.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Observed foodhandlers not wearing hair restraints.

Food (ice) dispensing utensils, wash cloths properly stored

Found washcloths not properly stored.

Food in original container, properly labeled: customer advisory posted as needed

Found some food items not properly dated/labeled in walk in coolers, and walk in freezers, must date and label food items in walk in coolers, walk in freezers.

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

Cutting boards that had deep cuts in meat department, shall be replaced.

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

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of prep tables not clean, need detailed cleaning, rear storage shelving/racks not clean, need detailed cleaning(crevices).

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

Floors under cooking equipment, heavy equipment in rear kitchen area not clean, need detailed cleaning(corners), floors in walk in freezers, walk in coolers under shelving/racks not clean, need detailed cleaning(corners).

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

Damaged stained ceiling tiles in kitchen prep area, meat department area, and in rear storage areas shall be replaced. Walls in kitchen prep area not clean, need cleaning(detailed).

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

Light shields in prep areas, kitchen prep area, rear storage areas not clean, need detailed cleaning, missing light shields in rear storage areas, shall be provided.

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

Exhaust vents(ventilation)in walk in cooler, and kitchen prep area not clean, need detailed cleaning.

Facilities to maintain proper temperature

Display cooler in selling area used by the bakery department at air temp of 57.7f to 58f; potentially hazardous food were stored inside the unit: flan, cake and etc. Tagged unit" held for inspection" do not use cooler.need to repair,unit must maintain temp of 40f and below. Critical violation:7-38-005(a)

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Found flan cake stored inside the display cooler at temp of 49.f to 50.2f,sliced flan at temp of 49.6f and three milk sliced cake at temp of 50.6f to 51.2f. No proof of time and temperature log provided. Found raw meat under the shelf in butcher's area at temp of 49.2f, 56.0f and 56.8f; green and red salsa stored inside the self serve cooler at temp of 47.9f to 50.f; macaroni salad at temp of 46.9f to 50.9f.food discarded and denatured. Pounds 82,value 321.54.cold food must maintain 40f and below.cooler in question maintain temp of 37.8f. Critical violation:7-38-005(a)

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

Observed cooked corn inside the corn grinder, instructed to clean and sanitize unit every four hours

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

Standing water between the floor tiles, instructed to re grout.broken baseboard under the two compartment sink, instructed to replace. Ice and debris on floor inside the walk-in freezer,instructed to clean and maintain.

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

Missing ceiling tiles above the proof unit in bakery prep area,instructed to replace said tiles.

Refrigeration and metal stem thermometers provided and conspicuous

No stem thermometer on premises,(prep/serving area), instructed to provide a stem thermometer to be able to check food temperature

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

Remains to be corrected by 12/5/12.

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

Remains to be corrected by 12/5/12.

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

Remains to be corrected by 12/5/12.

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

Remains to be corrected by 12/5/12.

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

Remains to be corrected by 12/5/12.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Remains to be corrected by 12/5/12.

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

Remains to be corrected by 12/5/12.

Source of cross contamination controlled i.e. Cutting boards, food handlers, utensils, etc

Source of contamination: we(manager,employee and my self)observed cooked chicken in a large pot, mixed with the cooked chicken was plastic bag with label,which was cooked with the food,also observed raw pepper stems, and other unknown particles. Information given on source of contamination,and how to keep food protected.food discarded and denatured.pounds 40,value 51.60.critical violation: 7-38-005(a)

Previous serious violation corrected, 7-42-090

Previous serious violation not corrected from 9-5-2012, report# 1235043 #16- outside walk-in freezer raw food not protected:observed food stored on floor on top encrusted blood,opened various kind of food stored inside opened boxes and on top the wire shelves, exposed food inside the unit had a build-up of ice mixed with food. Instructed to provide food grade bags/containers with lids to store food products,food must be elevate 6" off the floor. Still today 9-13-12 observed food not covered stored on floor( south-east corner of the walk-in freezer),boxes with raw meat broken and dripping dried blood on boxes and floor. Presently employee are re-organizing walk-in freezer,boxes was removed and food was properly store on shelves. Outer openings not protected. Observed rear exit door by the deep fryer not rodent/insects proof,gaps of 1 to 2" on bottom of doors. Observed small flies and house flies throughout the prep areas and storage.instructed to rodent/insect proof rear door,also remove flies(approx 20 flies). Still today 9-13-12 observed the rear door not completely rodent/insect proofed.even thought house flies area minimized still observed 10 or more flies at deli department. Presently employee are repairing bottom and between said door. Manager contact pest control critical violation:7-42-090

Food protected during storage, preparation, display, service and transportation

Violation up graded to a critical violation #14.cdi.

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

Violation up graded to a critical violation #14, cdi.

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

Obserevd knife stored between wall and prep table,instructed to provide a knife rack at rear prep/cooking area provide lids for all meat and sauce barrels inside the walk-in meat cooler. Observed interior panels of ice machine is broke,and insulation is exposed, instructed to replace.ice is used for fresh fish

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

Detail clean inside the meat barrels stored inside the meat cooler. Containers have excess dry food.clean all wire shelves stored in coolers,walk-in coolers and walk-in freezers,encrusted food debris and non-food debris. Remove excess grease from inside the deep fryers in rear prep area and bakery.

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

Keep floor dry inside the walk-in meat cooler,excess water on floor. Regrout floor in rear prep area and deli department

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

Must clean inside all walk in cooler and walk in freezer and maintain

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

Need to remove paper liner from metal sheets behind conventional oven in prep area. Need to provide wall behind the deep fryer by the rear door and replace wall around the hot water tank in rear area, surface must be smooth,cleanable and non-absorbent material. Re-install electrical box to wall behind the stove.

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

Stained ceiling tiles in the storage room and ladies washroom, damaged ceiiling tiles in the mens washroom, must repair/replace. Walls by the 3 compartment, by the prep tables,sink needs detail cleaning.

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

Replace broken light shield above fresh apples in selling area.clean inside the light shield throughout the premises, dust and dead insects

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Toilet door must be self closing at staff washroom in rear/storage area

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Found potentially hazardous food at improper temperature: 20 pounds of cooked chicken at temp of 46.7f to 47.7f, stored inside the walk-in cooler; 12 pounds of cooked strip chicken at temp of 121f to 122.2f, stored on top rear prep table, and 10 pounds of fillet fish at temp of 80.2f stored on top prep table. No temperature holding or cooling method applied, also no time and temperature logs available at this time. Food discarded and denatured. Pounds 44, value 251. Critical violation:7-380005(a)

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Poor hygienic practices: observed food handler handling ready to eat food, touching non-food contact surfaces, such as kitchen equipment, and observed food handler with one food glove on, scratched his head,fixed his paper hat and than put both hands together to clean the hand without the glove, and without washing hand touched ready to eat food(cooked food) and served costumers. Another employee at deli department changed food gloves after touching non food products included dirty paper and without washing hand put on a clean pair of food gloves and served customers. Observed owner washing hands at set up three compartment sink.information on hand washing was given to manager. Critical violation: 7-38-010(a)

Food protected during storage, preparation, display, service and transportation

Food cooked and raw,not protected during storage. Observed in walk-in cooler by the front prep area cooked food stacked on top each other uncovered:4 containers of cooked green and red tomatoes, 5 containers cooked various kind of chicken,beef,ribs,and other kind of meat. Some food had plastic wrapped spoon and pieces of tortillas. All food was uncovered and stored under boxes of produce. Outside walk-in freezer raw food not protected:observed food stored on floor on top encrusted blood,opened various kind of food stored inside opened boxes and on top the wire shelves, exposed food inside the unit had a build-up of ice mixed with food. Instructed to provide food grade bags/containers with lids to store food products,food must be elevate 6" off the floor. Serious violation: 7-38-005(a)

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

Outer openings not protected. Observed rear exit door by the deep fryer not rodent/insects proof,gaps of 1 to 2" on bottom of doors. Observed small flies and house flies throughout the prep areas and storage.instructed to rodent/insect proof rear door,also remove flies(approx 20 flies). Serious violation:7-38-020

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

Provide lids for all meat and sauce barrels inside the walk-in meat cooler.

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

Obserevd knife stored between wall and prep table,instructed to provide a knife rack at rear prep/cooking area

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

Observed interior panels of ice machine is broke,and insulation is exposed, instructed to replace.ice is used for fresh fish

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

Detail clean inside the meat barrels stored inside the meat cooler. Containers have excess dry food.clean all wire shelves stored in coolers,walk-in coolers and walk-in freezers,encrusted food debris and non-food debris. Remove excess grease from inside the deep fryers in rear prep area and bakery.

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

Regrout floor in rear prep area and deli department

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

Keep floor dry inside the walk-in meat cooler,excess water on floor.

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

Must clean inside all walk in cooler and walk in freezer and maintain.

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

Stained ceiling tiles in the storage room and ladies washroom, damaged ceiiling tiles in the mens washroom, must repair/replace. Walls by the 3 compartment, by the prep tables,sink needs detail cleaning.

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

No soap nor paper towels provided at exposed hand sink in butcher's area, at said sink observed a package of whole chicken semi defrosted. Paper towels and soap was provided upon my request, food was removed. Information given how to defrost food. Critical violation:7-38-030

Toxic items properly stored, labeled and used

As i was checking under the prep table for evidence of roaches noticed toxic items improperly stored. Observed windex bottles throughout the prep area by opened food. Butcher's area two bottles half full of windex was stored under the prep table on top shelf by opened cut beef and foam tray that is used to pack meat and other food. Deli meat department windex bottle and glade deodorant was stored under the prep table,cooking area windex bottles were stored under prep table, across from cooking area(same section). All windex bottles were removed from prep area,instructed to store toxic items away from food and food products. Serious violation:7-38-005(a).

Food in original container, properly labeled: customer advisory posted as needed

All fresh spices, nuts, fresh mixed vegetables packaged for sale, must have a company's name, address, telephone number, name of the product

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

Rusted grease trap box of the 3 compartment of the produce section and the grease trap box close to the ice machine. Must remove rust and maintain. Must provide working 3 drain stopper for the two 3 compartment sink in the main kitchen.

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

Provide splash guard on both side of exposed hand sink in butcher's area.repair leaking valve at water pipe by the font window,north-east side.

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

Regrout floor in cooking area,standing water between the tile.

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

Must clean the floor under the display shelvings throughout the store, under and behind the cooking equipment,under all wire rack shelvings, inside all walk in cooler and walk in freezer and maintain.

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

Stained ceiling tiles in the storage room and ladies washroom, damaged ceiiling tiles in the mens washroom, must repair/replace. Walls by the 3 compartment, by the prep tables,sink needs detail cleaning.

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

Burned out light bulbs x4 in the meat display cooler. Must replace.

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

Slow draining of the exposed hand sink close to the ice machine. Must repair. Leaking under the pipe of the main 3 compartment sink. Must repair and maintain.

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Main exposed hand sink not accesible and convenient to prep food handlers. Mixer stored in front of the sink and a crate of mixed vegetable . Instructed manager that exposed hand sink must be accessible and convenient to the food prep handlers. Citation issued critical. Manager asked one of the employee to remove the mixer and the crate of mixed vegetables. Exposed hand sink is now accessible and convenient to the food prep handlers.

Food in original container, properly labeled: customer advisory posted as needed

All fresh spices, nuts, fresh mixed vegetables packaged for sale, must have a company's name, address, telephone number, name of the product.

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

Rusted grease trap box of the 3 compartment of the produce section and the grease trap box close to the ice machine. Must remove rust and maintain. Must provide working 3 drain stopper for the two 3 compartment sink in the main kitchen.

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

Must clean in detail the shelvings above the prep tables,interior of the microwave in the bakery department, and top of the prep tables and maintain.

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

Must clean the floor under the display shelvings throughout the store, under and behind the cooking equipment,under all wire rack shelvings, inside all walk in cooler and walk in freezer and maintain.

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

Stained ceiling tiles in the storage room and ladies washroom, damaged ceiiling tiles in the mens washroom, must repair/replace. Walls by the 3 compartment, by the prep tables,sink needs detail cleaning.

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

Burned out light bulbs x4 in the meat display cooler. Must replace.

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

Slow draining of the exposed hand sink close to the ice machine. Must repair. Leaking under the pipe of the main 3 compartment sink. Must repair and maintain.

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

Previous minor violations not corrected from report # 88554 dated 10/ 14/10. #3o-found food items not properly dated/labeled in coolers, freezers. Must date and label all food items in cooler and freezers. #34-missing floor tiles in the storage area, must replace. #35-missing ceiling tiles in rear storage areas,shall be provided. Walls, ceiling that had peeling paint,plaster, shall be repair.must clean the vent cover in the washroom #36- missing light shields in prep areas, steam tables,shall be provided. Citation issued serious.

Food in original container, properly labeled: customer advisory posted as needed

All packaged foods for sale,in a plastic containers and plastic bags with fresh spices for sale needs a label. Name of the company, address, tel no. Ingredients and name of the product.

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

Must re caulk the splash guard of the 3 compt sink in the kitchen and dishwashing areas. Caulking worn out with black substance along the caulking.

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

Must clean the following:all the exterior bulk containers in the bakery dept, all exterior and top of the stoves, grill other cooking equipment

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

Must elevate all food boxes inside the walk in freezer .

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

Must replace stained and damaged ceiling tiles throughout the store and maintain.

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

Must provide light shield in some light bulbs in the produce display cooler. Must replace burned out light bulb in the deli dept, and provide light shield and end caps. Bakery bread case needs light shield on the light bulb.

Refrigeration and metal stem thermometers provided and conspicuous

Missing thermometer in all walk io cooler and walk in freezer. Must provide and must be visible. Must replace broken thermometer in the hot holding unit by the steam table.

Food in original container, properly labeled: customer advisory posted as needed

Above violation still remaining.

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

Above violation still remainining.

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

Above violation still remaining.

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

Above violation still remainig.

Source of cross contamination controlled i.e. Cutting boards, food handlers, utensils, etc

Found/observed bread crumbs with mold(green matter)in deli prep area under deli equipment(slicer).bread crumbs are used to bread meats, meats were discarded along with bread crumbs at once, also found dust from construction on onions(also discarded at once) citation issued#h000062825, with a court date of 11/18/2010, at 400 w superior in room #112 at 9:00am.

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

Found/observed live fruit flies(20 )in rear kitchen areas, also found rear exit doors not rodent proofed, door had1/4 inch gap on bottom of doors.citation issued #h000062825, with a court date of 11/18/2010, at 400 w superior in room #112 at 9:00am.

Food in original container, properly labeled: customer advisory posted as needed

Found food items not properly dated/labeled in coolers, freezers, must date and label all food items in coolers, freezers.

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

Non food contact surfaces of cooler shelving, drain board of 3 compartment sink in bakery area, shall be repair/replaced.

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

Non food contact surfaces of cooler shelving, prep tables, cooking equipment, ice machine not clean need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment, not clean need detailed cleaning(corners).missing floor tiles in sales floor areas, storage areas, shall be replaced.

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

Missing ceiling tiles in rear storage areas shall be provided, walls, ceilings that had peeling paint, plaster, shal be repair.

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

Missing light shields in prep areas, steam table, shall be provided. Light shields in prep areas, storage areas, and bathrooms need cleaning.

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

Exhaust vents(ventilation) in kitchen prep areas, walk in coolers, storage areas, bathrooms need cleaning. Exhaust canopy had excess grease build, need detailed cleaning.

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

Excess debris and clutter in rear storage areas shall be removed, stock items mus be stored six inches off of floor to prevent pest harborage.