Pete's Fresh Supermarket

Wiping cloths: properly used & stored

3-304.14 all wiping cloths when not in use must be stored in a clean sanitizing solution. Instructed to correct and maintain

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

4-204.18 large condensor unit in walk in prepared food cooler in need of repair leaking water. Instructed to correct and maintain

Non-food/food contact surfaces clean

4-601.11(b) all cooking equipment and storage shelves in hot foods kitchen in need of detail cleaning to remove all food spills and build up. Instructed to clean and maintain

Plumbing installed; proper backflow devices

5-205.15 handwashing sinks in customer washrooms are slow draining. Instructed to correct and maintain

Physical facilities installed, maintained & clean

6-201.13 floors throughout in need of detail cleaning to remove all debris. Floors in hot food area in need of coving to seal any openings. Instructed to correct and maintain. Clean and sanitize all areas.

Adequate ventilation & lighting; designated areas used

4-202.18 hood vent filters in prepared foods in need of cleaning to remove all grease build up. Instructed to correct and maintain

Toxic substances properly identified, stored, & used

Observed open bait in rear grocery backroom. Instructed manager to remove all bait that is along the wall. Clean and sanitize the area. Only licensed pest control tech can put bait in a proper bait station. Manager began the clean up process. Priority 7-38-015 citation issued

Insects, rodents, & animals not present

Observed approximately 70-80 rodent droppings in rear storage area, kitchen storage area, hot food area, and front check stands. Instructed manager to detail clean all areas to remove all droppings and sanitize all areas. Contact pest control for service priority foundation 7-38-020(a) citation issued

Wiping cloths: properly used & stored

All wiping cloths when not in use must be stored in a clean sanitizing solution. Instructed to correct and maintain

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

Large condensor unit in walk in prepared food cooler in need of repair leaking water. Instructed to correct and maintain

Non-food/food contact surfaces clean

All cooking equipment and storage shelves in hot foods kitchen in need of detail cleaning to remove all food spills and build up. Instructed to clean and maintain

Plumbing installed; proper backflow devices

Handwashing sinks in customer washrooms are slow draining. Instructed to correct and maintain

Physical facilities installed, maintained & clean

Floors throughout in need of detail cleaning to remove all debris. Floors in hot food area in need of coving to seal any openings. Instructed to correct and maintain. Clean and sanitize all areas.

Adequate ventilation & lighting; designated areas used

Hood vent filters in prepared foods in need of cleaning to remove all grease build up. Instructed to correct and maintain

Wiping cloths: properly used & stored

All wiping cloths when not in use must be stored in a clean sanitizing solution. Instructed to correct and maintain

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

Large condensor unit in walk in prepared food cooler in need of repair leaking water. Instructed to correct and maintain

Plumbing installed; proper backflow devices

Handwashing sinks in customer washrooms are slow draining. Instructed to correct and maintain

Adequate ventilation & lighting; designated areas used

Hood vent filters in prepared foods in need of cleaning to remove all grease build up. Instructed to correct and maintain

Food properly labeled; original container

3-302.12 all large bulk food containers must be labeled with name of commodity. Instructed to correct and maintain

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

4-501.12 new cutting boards needed in service departments. Cutting boards are worn, discolored, and have cuts. Instructed to replace and maintain.

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

4-202.15 large can opener in deli prep area in need of detail cleaning. Instructed to correct and maintain

Approved thawing methods used

Observed several packages of fish thawing in vacumn packaging. Instructed to remove from packaging to thaw properly. Correct and maintain

Food properly labeled; original container

All large bulk food containers must be labeled with name of commodity. Instructed to correct and maintain

Insects, rodents, & animals not present

Observed approx 50-60 droppings in various locations of storage areas in store. Meat dept, produce dept, prepared food dept, etc... Instructed to clean and sanitize all areas. Contact pest control for service. Priority foundation 7-38-020(a) citation issued

Contamination prevented during food preparation, storage & display

Interior of ice machine in need of detail cleaning to remove all build up. Instructed to detail clean and maintain.

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

New cutting boards needed in service departments. Cutting boards are worn, discolored, and have cuts. Instructed to replace and maintain.

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

Large can opener in deli prep area in need of detail cleaning. Instructed to correct and maintain

Warewashing facilities: installed, maintained & used; test strips

No chemical test strips at 3-3 compartment sinks to adequately measure sanitizer. Instructed to have strips at all 3 compartment sinks at all times. Priority foundation 7-38-005 citation issued

Non-food/food contact surfaces clean

The cooking equipment in prepared foods in need of detail cleaning to remove all food spills and build up. Interior of reach in coolers and reach in freezers in need of cleaning to remove all food spills. Instructed to detail clean and maintain

Physical facilities installed, maintained & clean

Floors in fresh juice and prepared foods in need of cleaning behind equipment to remove food spills. Instructed to clean and maintain.

Adequate ventilation & lighting; designated areas used

Hood vents in prepared foods and bakery in need of detail cleaning to remove all build up. Instructed to detail clean and maintain

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed no hand washing sign at the hand washing sink in the sandwich prep area. Instructed to provide.

Personal cleanliness

2-402.11 observed a male food handler prepping foods without a hair net/restraint or a beard guard. Instructed to provide.

Plumbing installed; proper backflow devices

5-205.15 observed a minor water leak at the condenser unit in the prepared foods walk in cooler. Instructed to repair and do not store anything under the condenser in the walk in cooler.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacle inside of the women's customer toilet room. Instructed to provide.

Food-contact surfaces: cleaned & sanitized

4-501.112(a:1&2) observed a high-temperature dish machine not reaching the adequate final rinse temperature of 180f; during the inspection, the machine was only turned on; however, the facility was not actively sanitizing any equipment in the machine. Instructed to repair so the final rinse maintains 180f. The machine is tagged and held for inspection and may not be used. Priority violation. No citation issued 7-38-025.

Proper cold holding temperatures

3-501.16(a:2,&b) observed tcs foods at inadequate cold holding temperatures located in a prep cooler in the prepared foods prep area; observed about 10 lbs of beef at 52f, about 7 lbs of pork at 50f, about 5 lbs of cheese at 48f, and about 5 lbs of chicken at 51f. Instructed to discard and denature said tcs foods and always maintain all cold-holding tcs foods at 41f or below at all times. Priority violation. Citation issued 7-38-005.

Insects, rodents, & animals not present

6-501.111 observed evidence of pest activity on site. Observed about 20 rodent droppings on the floor in the rear dry storage area, about 20 rodent droppings on the floor in the prepared foods prep area, about 10 rodent droppings on the floor in the bakery prep area, about 20 rodent droppings on the lower shelves of various prep tables in the prepared foods prep areas, about 5 live small flies on the ceiling and flying around in the rear fruit cutting prep area and about 10 live small flies on the pictures in the front juicing prep area. Instructed to eliminate all pest activity, clean and sanitize affected areas, and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Insects, rodents, & animals not present

6-202.15 observed the front entrance door with a one inch gap at the bottom of the left side door and in between the doors. Instructed to make said door tight fitting and rodent proofed.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacle inside of the women's customer toilet room. Instructed to provide.

Insects, rodents, & animals not present

6-202.15 observed front entrance/exit doors with a one-inch gap between the doors and a 1/2-inch gap under the doors. Instructed to make said doors tight fitting to prevent rodent entry.

Warewashing facilities: installed, maintained & used; test strips

4-603.15 observed no written procedure provided for large pots that are too large to be submerged in the 3-compartment sink/high-temperature dish machines. Instructed to provide.

Non-food/food contact surfaces clean

4-601.11(c) observed accumulated debris on the lower shelves of the hot holding units that are located across from the cooking equipment in the prepared food prep area. Instructed to clean.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacle inside the customer women's toilet room. Instructed to provide.

Physical facilities installed, maintained & clean

6-201.11 observed a large hole in the wall located by the cooking equipment of the bakery prep area. Instructed to repair said surface to make said surface smooth and easily cleanable.

Insects, rodents, & animals not present

6-202.15 observed front entrance/exit doors with a one-inch gap between the doors and a 1/2-inch gap under the doors. Instructed to make said doors tight fitting to prevent rodent entry.

Warewashing facilities: installed, maintained & used; test strips

4-603.15 observed no written procedure provided for large pots that are too large to be submerged in the 3-compartment sink/high-temperature dish machines. Instructed to provide.

Non-food/food contact surfaces clean

4-601.11(c) observed accumulated debris on the lower shelves of the hot holding units that are located across from the cooking equipment in the prepared food prep area. Instructed to clean.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacle inside the customer women's toilet room. Instructed to provide.

Physical facilities installed, maintained & clean

6-201.11 observed a large hole in the wall located by the cooking equipment of the bakery prep area. Instructed to repair said surface to make said surface smooth and easily cleanable.

Previous priority foundation violation corrected

8-404.13(b:3) observed previous priority foundation violation not corrected from inspection report #2589702 dated 2/16/24; 38- observed about 10 live small flies on the wall by the high-temperature dish machine in the prepared foods prep area and about 5 live small flies flying around the juicer machine in the fresh juice prep area. 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). At the time of the re-inspection, observed about 75 live small flies on the wooden overhead, on the pictures and flying around the juicing food prep area. Instructed to eliminate live small flies activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority violation. Citation issued 7-42-090.

Consumer advisory provided for raw/undercooked food

3-603.11 observed no consumer advisory reminder on the aguachiles (raw shrimp marinated in lime juice) sign located in the prepared foods customer serving section. Instructed to provide a consumer advisory reminder on the aguachiles sign. Priority foundation 7-38-005.no citation issued

Toxic substances properly identified, stored, & used

7-202.12(a:1,4) observed rodent/insect glue traps being set by the facility in the rear storage area along the walls and on the wall to cover a hole in the wall and on a vent in the bakery area. Instructed to remove and only allow pest control to set all rodent/insect traps.

Insects, rodents, & animals not present

6-202.15 observed front entrance/exit doors with a one-inch gap between the doors and a 1/2-inch gap under the doors. Instructed to make said doors tight fitting to prevent rodent entry.

Insects, rodents, & animals not present

6-501.111 observed evidence of pest activity on site. Observed about 20 rodent droppings under the hot holding units across from the cooking equipment in the prepared foods section, about 20 rodent droppings under the dry storage containers in the prepared foods prep area, about 20 rodent droppings behind the soda storage area that is located in the rear, and about 5 rodent droppings in the bakery prep area. I observed about 10 live small flies on the wall by the high-temperature dish machine in the prepared foods prep area and about 5 live small flies flying around the juicer machine in the fresh juice prep area. 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).

Warewashing facilities: installed, maintained & used; test strips

4-603.15 observed no written procedure provided for large pots that are too large to be submerged in the 3-compartment sink/high-temperature dish machines. Instructed to provide.

Non-food/food contact surfaces clean

4-601.11(c) observed accumulated debris on the lower shelves of the hot holding units that are located across from the cooking equipment in the prepared food prep area. Instructed to clean.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacle inside the customer women's toilet room. Instructed to provide.

Physical facilities installed, maintained & clean

6-201.11 observed a large hole in the wall located by the cooking equipment of the bakery prep area. Instructed to repair said surface to make said surface smooth and easily cleanable.

Procedures for responding to vomiting and diarrheal events

2-501.11 observed no vomit and diarrhea procedure or cleaning materials to clean up said incident on site. Facility must provide procedures and cleaning materials (gloves, mask, disposable mop, disinfectant rated for norovirus) for employees to follow and use when responding to vomiting or diarrheal events. Instructed manager to provide. Priority foundation violation. 7-38-005. Citation issued.

Insects, rodents, & animals not present

6-202.15 observed 1/4 inch gap between loading dock double doors. Instructed manager to provide tight fitting door to prevent pest entering.

Plumbing installed; proper backflow devices

5-205.15 observed handwashing sink in meat butcher next to 3 comp sink profusely leaking from drain pipe. Instructed manager to repair and maintain.

Procedures for responding to vomiting and diarrheal events

Observed no vomit and diarrhea procedure or cleaning materials to clean up said incident on site. The facility must provide procedures and cleaning materials (gloves, mask, disposable mop, disinfectant rated for norovirus) for employees to follow and use when responding to vomiting or diarrheal events. Instructed manager to provide. Priority foundation violation. 7-38-005. Citation issued.

Adequate handwashing sinks properly supplied and accessible

Found handwashing sink water temperature in food prep next to ovens at 72f. Must provide a minimum hot water temperature of 100f at all times. Instructed to provide. Priority violation. 7-38-030(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing cleanser at handwashing sink located in customer/employee womens toilet room. All handwashing sinks must be equipped with hand cleaning liquid at all times. Instructed manager to provide. Priority foundation violation. 7-38-030-(c). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no hand drying provision at handwashing sink located in produce prep and hot food prep. All handwashing sinks must be equipped with a hand drying provision at all times. Instructed manager to provide.corrected on site. Priority foundation. 7-38-030(c). Citation consolidated with above violation.

Insects, rodents, & animals not present

Observed 1/4 inch gap between loading dock double doors. Instructed manager to provide tight fitting door to prevent pest entering.

Insects, rodents, & animals not present

Found approx. 300 mouse droppings in the following areas: under all cooking equipment in hot foods kitchen, behind hot holding units near hot food kitchen entrance door, behind hot holding unit next to dish machine, on clean cooking equipment rack across from 3 comp sink at hot foods station. Instructed manager to remove droppings, clean, sanitize and maintain said areas. Recommended contacting pest control. Priority foundation violation. 7-38-020(a). Citation issued.

Non-food/food contact surfaces clean

Found all shelves in all food prep areas encrusted with grease and food debris. Instructed manager to clean, sanitize and maintain.

Plumbing installed; proper backflow devices

Observed handwashing sink in meat butcher next to 3 comp sink profusely leaking from drain pipe. Instructed manager to repair and maintain.

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed hand washing signs are needed in the customer women's and men's toilet rooms. Instructed to provide.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacles inside of the customer's women's toilet room. Instructed to provide.

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed hand washing signs are needed in the customer women's and men's toilet rooms. Instructed to provide.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacles inside of the customer's women's toilet room. Instructed to provide.

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed hand washing signs are needed in the customer women's and men's toilet rooms. Instructed to provide.

Proper cold holding temperatures

3-501.16(a:2,&b) observed time/temperature control for safety foods at inadequate cold holding temperatures located in a food prep area; observed about 2 lbs of boiled unshelled eggs at 58f and about 4 lbs of cooked chicken at 58f. Instructed to discard and denature said tcs foods and always maintain all tcs foods at 41f or below at all times. Employee discarded said tcs foods during the inspection. Priority violation. Citation issued 7-38-005.

Insects, rodents, & animals not present

6-501.111 observed evidence of live insect activity on site. Observed about 50 live small flies on a wall located above the whole watermelons storage in the rear. Observed about 5 live small flies on a wall in the hot foods prep area. Observed about 30 live small flies flying around the juicer and about 40 live small flies on the wall in the fresh juice food prep area. Instructed to eliminate live small flies activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Insects, rodents, & animals not present

6-202.13 observed a fly swatter device under the hot holding units in the prepared foods prep area. Instructed to remove and only allow pest control to service for all pests.

Non-food/food contact surfaces clean

4-601.11(b) observed a brownish substance in between the stainless steel and plastic parts of 3 deli meat slicers. Instructed to take the deli meat slicers apart and clean and sanitize said area.

Non-food/food contact surfaces clean

4-601.11(c) observed accumulated dust debris on the vents located above the cooking equipment. Instructed to remove.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17 observed no covered receptacles inside of the customer's women's toilet room. Instructed to provide.

Non-food/food contact surfaces clean

Observed build up of ice on floor inside the large seafood walk in freezer. Instructed to clear of all ice as a means of preventing injury to staff.

Adequate ventilation & lighting; designated areas used

Observed one busted light shield and one light shield missing from lighting in rear produce storage area. Instructed to repair for the one and provide proper covering for the other and maintain.

Adequate ventilation & lighting; designated areas used

Observed dust build ups on the fan units inside of the the walk in coolers throughout rear food service area. Instructed to clean and maintain.

Insects, rodents, & animals not present

Observed approx 15 mouse droppings located behind a counter unit in the baking area where the microwaves are located. Another 20 under the shelving unit in the rear bakery storage area where the icings are stored. Another 10-15 droppings along the wall base in the hall leading to the large chicken cooler. Instructed to contact pest control and have a service completed before re-inspection on 9/27/2021 with service report from pest control. Instructed to clean all areas. Priority foundation violation 7-38-020 (a) citation issued.

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

Observed raw wood pallets used for storage throughout the rear storage areas. Instructed to provide proper shelving that is at least six inches from the floor that would make all areas easy to clean and maintain. Also instructed to remove any milk crates that are being used to store items on top and provide proper shelving for those items.

Non-food/food contact surfaces clean

Observed build up of ice on floor inside the large seafood walk in freezer. Instructed to clear of all ice as a means of preventing injury to staff.

Plumbing installed; proper backflow devices

Observed leak at the rear two compartment sink faucet base located in the deli prep area. Instructed to repair and maintain in good working order.

Physical facilities installed, maintained & clean

Observed a build up of dirt and food debris, paper, plastic and other items in rear food service area and storage areas. Instructed to detail clean all areas once all pallets and crates are removed to make it easy to clean and maintain all areas.

Adequate ventilation & lighting; designated areas used

Observed a heavy build up of dust under the hood ventilation system unit in the rear of the bakery section of the facility. Instructed to clean and maintain.

Adequate ventilation & lighting; designated areas used

Observed on busted light shield and one light shield missing from lighting in rear produce storage area. Instructed to repair for the one and provide proper covering for the other and maintain.

Adequate ventilation & lighting; designated areas used

Observed dust build ups on the fan units inside of the the walk in coolers throughout rear food service area. Instructed to clean and maintain.

Insects, rodents, & animals not present

6-501.111 observed evidence of live small fly activity. Observed about 30-40 live small flies located on the wooden ceiling of the juicing food prep area and about 10 small flies on the ceilings of the juicing food prep area. Instructed to clean and sanitized affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Adequate handwashing sinks properly supplied and accessible

6-301.14 observed no hand washing signs located at all hand washing sinks in all food prep areas and in all toilet rooms. Instructed to provide.

Insects, rodents, & animals not present

6-501.111 observed evidence of live pest activity. Observed about 20 rodent droppings in various areas of the dry storage area located in the rear of the facility. Also observed about 30 live small flies located on the walls and on the signs in the front juicing food prep area. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation 7-38-020(a).

Insects, rodents, & animals not present

6-202.15 observed rear dock door not rodent proofed nor tight fitting with a more than one inch gap at the bottom conveyor. Instructed to make rear dock door tight fitting.

Physical facilities installed, maintained & clean

6-501.12 observed standing water inside of the employee's mens toilet room. Observed accumulated standing juice and dirt debris on the floor located behind the juicing machine. Instructed to clean all.

Summary report displayed and visible to the public

8-304.11(a) unable to locate the inspection report summary posted for public view. Instructed to always post the inspection report summary for public view at all times. Priority foundation 7-42-010(b).

Procedures for responding to vomiting and diarrheal events

Observed clean up policy and biohazard kit, but the kit has a germicidal cloth label, don't state rated for norovirus need to provide reference sheet from company who sold the kit, and their policy states they use bleach, need bleach 5.25% concentration, but no test strips on premises from 1000-5000ppm instructed to provide. Priority foundation 7-38-005, no citation issued.

Compliance with variance/specialized process/HACCP

Observed old chorizo lab letter from 3/16/2007, and dry meat from 6/12/2008, instructed to provide new letters every five years. With results for both ph, and wa. Priority foundation 7-38-005, no citation issued.

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

Observed cardboard on storage racks in the deli walk-in cooler, instructed to remove the cardboard, also observed rusty storage racks in the same cooler, instructed to remove the rust.

Physical facilities installed, maintained & clean

Observed ceiling in deli,hot holding section, and meat department front new dry wall on the ceilings, instructed to seal.

Adequate ventilation & lighting; designated areas used

Observed three lights out under cooking hoods in rear prep kitchen , instructed to replace/repair and maintain.

Procedures for responding to vomiting and diarrheal events

Observed no procedures in place for responding to vomiting and diarrheal events. Must provide. Priority foundation violation 7-38-005. No citation issued. Given 90 days to comply.

Previous priority foundation violation corrected

Previous priority foundation violation from report# 2213491, dated august 27,2018 not corrected: #38 also noted over 20 fruit flies in juice prep area. Must remove. Priority foundation violation 7-38-020(a). Today during re-inspection still observed fruit fly activity (over 30). Manager had staff to minimize fruit flies and called pest control for additional service. Priority violation 7-42-090.

Procedures for responding to vomiting and diarrheal events

Observed no procedures in place for responding to vomiting and diarrheal events. Must provide. Priority foundation violation 7-38-005. No citation issued. Given 90 days to comply.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towels at handwash sink in back of the house bakery area. Must provide. Priority foundation violation 7-38-030(c).

Proper cold holding temperatures

Observed the following tcs food items at improper temperatures(chicken salad 50.3f, tuna salad 46f, potato salad at 50.9f)in deli cold holding display case. Must maintain at 41f or lower. Manager immediately denatured and discarded. Approx. Wt. 42lbs, value $252,00. Priority violation 7-38-005.

Insects, rodents, & animals not present

Observed 300 plus mice dropping in bakery, rear dry storage area on shelves and pallets, floor along wall base and ledging. Remove droppings, clean/sanitize affected areas. Also noted over 20 fruit flies in juice prep area. Must remove. Priority foundation violation 7-38-020(a).

Physical facilities installed, maintained & clean

Detail floors in all walk-in coolers and freezers. Clean floors in kitchen prep area and at all food stations.

Physical facilities installed, maintained & clean

Remove all clutter at rear in liquor storage area and where necessary. Organize and maintain at all times.

Allergen training as required

Must provide allergen training as required. Given 90 days to comply.

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

No exposed handwashing sink provided in the produce cutting room. Management instructed to install a handwashing sink in this area or move the operation to a prep area with an exposed handwashing sink. Management ceased operation in this area and moved to the produce holding room adjacent to the juice bar. The holding room has an exposed handwashing sink located there. Also, no soap was provided at the exposed handwashing sink in the dishwash area of the bakery prep area. Management provided soap at my request. Management instructed to provide soap and paper towels at all exposed handwashing sinks at all times. Critical violation 7-38-030.

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

Observed chicharrones stored in the open hot holding display case without a sneezeguard or other means of protection from the public. Management instructed to remove the chicharrones from this area and place them behind the sneezeguard in the taqueria prep area. Serious violation 7-38-005a.

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

Improper pest control observed. Observed 3 fly strips with dead flies on them hanging from the ceiling above the meat display case and in the meat cutting area. Management instructed to remove the fly strips from the food prep areas. Serious violation 7-38-020.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

The outside garbage area is not clean around the sides of the garbage compactor. There was excessive food waste, litter and garbage debris on the ground around the compactor. Management instructed to maintain the outside area clean at all times. The outside area was cleaned during the inspection. Serious violation 7-38-020.

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

Detail clean the interior of the kitchen 2 door prep cooler, ovens in the kitchen.

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

Clean the floor in the bakery walk-in freezer, produce holding/prep room, meat/fish walk-in freezer.

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

Clean the walls of the kitchen food prep area. Clean the dust on the walls and ceiling of the food prep area.

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

Replace the non-working light fixture in the dairy walk-in cooler.

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

Observed containers being used as scoops for some prepared foods and being stored in bins. Instructed to not store utensils in bins or store with handles facing up.

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

Observed stained cutting boards located in the prepared foods prep area. Instructed to remove stains or replace. Observed gaskets with accumulated food debris on the coolers located in the deli prep area. Instructed to clean and maintain.

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

Observed minor dirt debris along the walls in the rear dry storage area. Instructed to clean and maintain

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

Observed dust on the vents located in the bakery, prepared foods prep area, bakery walk in cooler and in the customer washrooms. Instructed to clean all and maintain.

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

Observed dead flys in the light shields located in the raw meat deli prep area. Instructed to remove dead bugs, clean and sanitize.

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

Observed a leak under the exposed hand sink located in the bakery prep area. Instructed to repair and maintain.

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

Observed cutting boards stained with deep dark grooves in the meat and deli food prep areas. Instructed to replace and maintain.

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

Observed floor drains in the prepared foods area is in need of cleaning to remove food debris. Instructed to clean and maintain.

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

Label all bulk containers in rear kitchen area.

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

Remove rust deposits on interior and exterior of rear ice machine near meat department.

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

Clean all floor drains in all prep areas.

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

Replace missing light shield in deli display cooler behind deli counter.

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

Repair leaking faucet on exposed sink in kitchen and slow draining exposed sink in hot food prep area. Repair leaking drainpipe near rear exposed sink in bakery.

Refrigeration and metal stem thermometers provided and conspicuous

Replace missing thermometers in lower cabinet coolers behind deli display case.

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

Remove all unused equipment and organize second floor storage area.

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

Observed rust on a rolling cart in the meat prep area and on shelves in walk-in coolers. Instructed to remove rust, or replace and maintain. Observed broken gaskets on the a freezer door located in the dry storage area. Instructed to repair or replace and maintain. Repair damaged gasket on hot holding unit in deli.

Facilities to maintain proper temperature

Observed a cooler not maintaining temperture at 52.3f located in the cooking (kitchen) area. Instructed to not use cooler. Other functioning coolers are on site. Cooler tagged by cdph. Critical violation 7-38-005(a)

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

Observed potentially hazardous foods at improper temperatures; rice with shrimp 5lbs at 127.7f valued at 7.99/lb, tilapia 3lbs between 110f-122f valued at 9.99/lb, crab cakes 3lbs at 120.2 valued at 2.29/lb, salmon 6lbs at 85.5f valued at 9.99/lb, tamales 2lbs at 117.5f valued at 5.99/lb, ribs 2lbs at 116.6f valued at 6.99/lb, lasagna 6lbs at 126.7f valued at 6.99/lb, 10 pieces of raw chicken at 51.1f valued at $20, 10lbs of rib tips at 111.1f valued at 5.99/lb and chicken with potatoes 2lbs at 108.8f valued at 5.99/lb. Instructed manager to discard and denature said products. Critical 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 40-50 small and big flies in the bakery dish washing area and the juicing prep area. Instructed manager to contact pest control. Observed the threshold of the front entrance with a 1/4 inch gap. Instructed to repair or replace and maintain. Serious violation 7-38-020.

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

Observed condenser leaks in chicken and beef cutting/prep area. Instructed manager to repair and maintain. Observed rust on a rolling cart in the meat prep area and on shelves in walk-in coolers. Instructed to remove rust, or replace and maintain. Observed broken gaskets on the a freezer door located in the dry storage area. Instructed to repair or replace and maintain. Repair damaged gasket on hot holding unit in deli. Observed cutting boards with deep dark grooves located in the meat department. Instructed to repair or replace and maintain.

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

Observed vents with accumulated dust in all washrooms. Instructed to clean and maintain. Observed vents in the kitchen over the stove with grease build up. Instructed to remove grease, clean and maintain.

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

Observed floors in the walk in cooler located by the deli with food . Instructed to clean floors and maintain. Observed standing water under the mixing machine in the kitchen. Instructed to remove standing water to prevent pest harborage. Clean all floor drains in all prep areas.

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

Observed a leaking exposed hand sink located in the meat department. Observed a hot water knob leak at the exposed hand sink located in the deli department. Observed a slow draining exposed hand sink located in the juicing prep area. Instructed to repair all said sinks and maintain.

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

Observed some stock on floor. Instructed to elevate everything at least 6 inches off floor in prep and storage areas to prevent pest harborage. Elevate all stock off floor in walk-in coolers and freezers. Remove soiled water and store mop head upright to prevent insect breeding.

Food (ice) dispensing utensils, wash cloths properly stored

Observed soiled wash cloths on prep tables in deli and meat prep areas. Instructed manager to store wash cloths in sanitizing solution.

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

Potentially hazardous foods stored at improper temperatures. Observed cooked pizzas on service prep counter internal temperatures ranging from 106.1f-120.0f,cooked crab cakes,cooked spinach pies internal temperatures ranging from 100.1f-110.4f. No time and temperature logs provided. Management voluntarily discarded 15#'s of food worth approx. $85.00. Advised manager that all potentially hazardous foods must be at cold holding at 40f or below or hot holding at 140f or above at all times. Critical 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

Found approximately 40 mice droppings in rear cluttered dry storage room along the east wall near the bakery wooden pallets.instructed to detail clean and sanitize all affected areas,pest control service is now reccomended,remove cluttered conditions and maintain. Serious violation 7-38-020.

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

Label and date all prepared foods in in coolers and maintain.

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

Detail clean the following items:prep tables,food storage containers,interiors of prep coolers(kitchen),exteriors of cooking equipments,shelves in the kitchen areas,bakery rolling carts,hood/filters at kitchen area and maintain.

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

Floor drains in bakery area not clean, excessive debris. Floors along walls and in all corners throughout the rear storage rooms and inside the bakery walk-in-coolers require a detail cleaning.

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

Replace burnt-out light bulbs above the cooking equipments and replace broken light shields at meat dept areas and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

No thermometers inside the walk-in-coolers. Instructed to provide,maintain.

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

Found clutter in rear dry storage room near the bakery section area.instructed to remove any unnecessary articles,organize remaining,store at least 6" off floor/wall and maintain.

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

Potentially hazardous foods stored at improper temperatures. Found assorted potentially hazardous foods inside the 2 door hot holding unit crab cakes,pizza puffs,spinach pies,chile rellenos internal temperatures ranging from 87.8f-110.7f.no time temperature logs provided. Management voluntarily discarded,denatured 10# of food worth approx. $50.00 as stated from manager. Critical violation 7-38-005(a).

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

Clean multi-use pots and pans stored beneath the rear kitchen prep tables must be properly stored,inverted to prevent contamination before use.

Refrigeration and metal stem thermometers provided and conspicuous

Missing internal thermometers for all deli cabinet coolers (behind deli display cases). Provide same.

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

Remove rust from all rolling carts.

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

Interior of ice machine chute and panel not clean. Clean same and maintain.

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

Floor around ice machine not clean or dry, standing water. Instd to keep clean and dry at all times.

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

Lights out above cooking line in rear prep area. Replace same.

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

Provide splashguards at exposed handsinks in deli area.

Refrigeration and metal stem thermometers provided and conspicuous

Missing internal thermometers for all deli cabinet coolers (behind deli display cases). Provide same.

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

Employees personal belongings improperly stored. Instd to store in designated area.

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

Replace worn cutting board beyond repair in meat prep area. Remove rust from all rolling carts

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

Replace worn cutting board beyond repair in meat prep area. Remove rust from all rolling carts

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

Cooked spinach and cheese pies at improper holding temperatures of 88.1f on counter at hot holding line. Instd to maintain proper hot holding temperatures of 140f or above at all times. All product disposed and denatured at this time. Approx 5lbs $30 value. Citation issued 7-38-005a critical.

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

Over 50 live fruit flies noted in bakery prep area on walls, shelves, and flying near 3-compartment sink. Instd to eliminate flies, clean and sanitize all affected areas. Citation issued 7-38-020 serious. Recommend to contact pest control for service (instd to maintain same area clean and dry to prevent harborage).

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

Replace worn cutting board beyond repair in meat prep area. Replace worn caulking with black substance at sinks in bakery area. Remove rust from all rolling carts.

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

Floor drains in bakery area not clean, excessive debris. Clean drain and paint worn rusty surfaces of drain cover. Standing water on floor in bakery area. Instd to keep clean and dry.

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

Walls need cleaning free of food debris, behind all 3-compartment sinks.

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

Provide lightshields for lights above cooking line or proof of shatter proof.

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

Leak at pipe of bakery 3-compartment sink. Exposed handsink faucet handles in meat prep area difficult to turn on without excessive pressure. Instd to repair same.

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

Employee personal belongings improperly stored. Instd to store in designated area.

Food (ice) dispensing utensils, wash cloths properly stored

Ice scoop improperly stored. Instd to store in clean and sanitized manner (container). Wash cloths improperly stored. Instd to store properly in sanitizing solution.

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

Must clean and maintain can opener at prep table in bakery kitchen. Also clean air flaps at doors of wic and wif in bakery kitchen to remove frosting and other food matter.

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

Clean exterior surfaces of all cooking and baking equipment in main kitchen and bakery. Clean vents above cooking equipment in kitchen and deli area.

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

Clean floors in produce cooler (standing water from draining produce), in bakery kitchen, and main cooking kitchen under and around equipment. Clean floor drains in main kitchen, produce prep and bakery kitchen.

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

Clean fan covers in walk-in units and prep area ceiling fans where needed to remove dust observed.

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

A brand new vacuum packaging machine was found in the butcher shop, manager states that it was recently brought in and the bags for the machine have not arrived. All vacuum packaged items in the store were packaged at a processing plant. The vacuum packaging machine was tagged held for inspection at this time until a HACCP program is set up and approved by the c.d.p.h. Ice machine door replaced.

Facilities to maintain proper temperature

The far east side deli case has a 64f ambient air temperature, case tagged held for inspection until repaired and reinspected by the c.d.p.h. Fax a reinspection request to (312) 746-4240 when ready.

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

72 pounds of cooked roast beef, ham and corned beef were found at 55.9f to 60.3f internal temperature. Product valued at $287.00 was discarded at this time. All potentially hazardous foods must be held at 40f or less.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

The bakery three compartment sink is not draining, area closed off and plumber called. An alternate three compartment sink and high temperature dishmachine is going to be used until the sink drains properly.

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

A brand new vacuum packaging machine was found in the butcher shop, manager states that it was recently brought in and the bags for the machine have not arrived. All vacuum packaged items in the store were packaged at a processing plant. The vacuum packaging machine was tagged held for inspection at this time until a HACCP program is set up and approved by the c.d.p.h.

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

The ice machine sliding door is broken and has a dirty sliding frame, repair and sanitize said area.

Food (ice) dispensing utensils, wash cloths properly stored

The ice tools are left on top of the machine, store the ice tools in a sanitary holder.

Facilities to maintain proper temperature

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.the hot holding display unit on the north end have a 120.0f ambient air temperature,some items are on double pans.the unit was pulled apart and the temperature was raised to 142.6f at this time.(critical 7-38-020)citation issued .

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

All hot food shall be stored at a temperature of 140f or higher.20-25 lbs. Of cooked meat loaf,pork carnitas,sausage & beef was found at 123.6f-130.0f.the beef in the turned off rotissere spindle was 64.5f.all items were quickly cooked and or reheated to 165f at this time.the temperature log book was being reorganized and was checked at the end of inspection.(critical 7-38-005a)citation issued.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.the butcher knives are stored dirty in the holder & the small meat grinder plunger is stained.wash,rinse & sanitize all food utensils prior to storage.

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.the food carts on wheels and walk in kitchen cooler shelving are rusty,repair or replace unsanitary equipment including the fire sprinkler head escutcheon in the butcher shop.move the meat grinder from under the cooler drain line.

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.repair the rusty spots above the butcher room three compartment sink area.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.clean the dead insects out of the butcher shop light shields.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. The following not clean top, sides inside the cooking, baking equipment and the hood and filters above kitchen. Clean the rotisserie oven and hood above and all the friers and cabinets below. Instructed to clean and sanitize all.

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. Clean the floor under the cooking and baking equipment in the kitchen.

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

Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Clean the vents in the kitchen has dust on them.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean and maintain the following: vents in hooded area above fryers in hot foods serving area, blade of can openers in kitchen and bakery, upper interior of large ice machine in rear storage area.

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. Previous violation corrected. Must correct the following: clean floor behind convection oven in kitchen, clean various floor drains where needed and maintain.

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

Previous violation corrected. Must correct the following: clean wall at utility sink area. Some ceiling vents in kitchen rusty; repaint.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Observed a stove in bakery kitchen that is not vented. Must properly vent stove. Stove is used to heat/melt chocolate. Hot water faucet knob leaking in kitchen at three comp sink; repair.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean and maintain the following: vents in hooded area above fryers in hot foods serving area, blade of can openers in kitchen and bakery, upper interior of large ice machine in rear storage area.

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. Previous violation corrected. Must correct the following: clean floor behind convection oven in kitchen, clean various floor drains where needed and maintain.

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

Previous violation corrected. Must correct the following: clean wall at utility sink area. Some ceiling vents in kitchen rusty; repaint.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: all plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the municipal code of Chicago and the rules and regulations of the board of health. Observed a stove in bakery kitchen that is not vented. Must properly vent stove. Stove is used to heat/melt chocolate. Hot water faucet knob leaking in kitchen at three comp sink; repair.

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

Wipe upper interior of ice machine to remove residue.

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

Clean floors in chicken cooler and meat cooler in rear. Clean in storage room in rear where deliveries are brought in. Clean various floor drains where needed under sinks and maintain.

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

Remove dust from fan guard covers in produce cooler and bakery cooler. Clean wall in rear around trash compactor.