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A & G FRESH MARKET, INC

5630 W BELMONT AVE, CHICAGO, IL 60634 · Grocery Store

Résumé des inspections

A & G FRESH MARKET, INC a été inspecté 17 fois par Chicago Department of Public Health depuis le 19 février 2010. La dernière inspection, le 15 septembre 2016, n'a relevé aucune infraction.

3 des 17 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments et Ravageurs.

Les 2 dernières inspections consécutives n'ont relevé aucune infraction. Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 6 fois dans 4 inspections distinctes, la plus récente le 6 juillet 2015. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 10 octobre 2014. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 46 fois dans 14 inspections distinctes, la plus récente le 8 septembre 2016. Par exemple : SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 24 fois dans 14 inspections distinctes, la plus récente le 8 septembre 2016. Par exemple : FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES

  • Formation et certification en salubritéRisque faible

    La plupart des territoires exigent la présence d'un manipulateur ou d'un gestionnaire certifié, et certains exigent une formation sur les allergènes. Ces constats signifient que le document ou la personne formée manquait au moment de l'inspection. Ils ne signifient pas à eux seuls que les aliments ont été mal manipulés.

    Relevé une fois le 8 septembre 2016. Par exemple : * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

17 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    0 infraction

  3. Toiles

    8 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, SEE BELOW, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 03/01/2016, REPORT # 1632399, VIOLATION LISTED BELOW: 32 NO SPLASH GUARD AT EXPOSED HAND SINK BY COOKING AREA, WHERE FOODS AREA STORED, IN BAKERY, AND DELI STATION, AND MEAT MARKET AREA, INSTRUCTED TO PROVIDE, PITTED CUTTING BOARDS IN DELI AND MEAT MARKET AREAS, INSTRUCTED TO REPLACE, 33 OVENS IN BAKERY AREA NOT CLEAN, INTERIOR SHELVES AT BAKERY DISPLAY CASE NOT CLEAN, AND VENTS ABOVE COOKING BAKERY OVENS IN BAKERY AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN, 34 FLOORS ALONG WALLS AND IN ALL CORNERS, UNDER AND BEHIND EQUIPMENT, REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS, FIRST FLOOR AND BASEMENT AREAS, 35 CORNERS OF WALLS IN POOR REPAIR REAR STORAGE AREA, (BROKEN PLASTER), WALL UNDER THREE COMPARTMENT SINK IN MEAT MARKET IN POOR (LARGE HOLE), WALL/CEILING TILE (CHIPPING PLASTER AND STAINED CEILING TILE) IN BULK STORAGE AREA, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, 37 PERSONAL ITEMS STORED ON TOP OF FOOD PRODUCTS, INSTRUCTED TO PROVIDE SPACE FOR EMPLOYEES BELONGINGS, 38 THREE COMPARTMENT SINK IN BAKERY AREA WITHOUT WORKING SINK STOPPERS, INSTRUCTED TO PROVIDE, NO EXPOSED HAND SINK AT FRONT COFFEE STATION AND FRONT DELI STATION, NO EXPOSED HAND SINK BEHIND BAKERY AREA, AT PREP SALAD STATION, INSTRUCTED TO INSTALLED EXPOSED HAND SINK AT ANY FOOD PREP STATION, NO VENTILATION AT ELECTRIC OVENS IN BAKERY AND DELI AREA, INSTRUCTED TO PROVIDE, 41 STORAGE AREAS THROUGHOUT PREMISES CLUTTERED, NOT CLEANED AND MAINTAINED, INSTRUCTED TO DO SO, SERIOUS VIOLATION: 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DELI PREP COOLER TOP AREA LID BENT IN POOR REPAIR, INSTRUCTED TO REPAIR OR REPLACE, AND ICE BUILD UP WALK-IN SEA FOOD COOLER, INSTRUCTED TO DEFROST, AND BETTER MAINTAIN,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • BAKERY DISPLAY FREEZER CASE HONEY CONES NOT CLEAN, VENTS ABOVE ROTISSERIE CHICKEN AND FAN GUARDS IN ALL WALK-IN COOLERS AND FREEZER NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR SURFACES IN POOR REPAIR VARIOUS AREAS, SURFACES NOT SMOOTH AND EASILY CLEAN, BROKEN BRICK FLOOR SURFACES, INSTRUCTED TO REPAIR,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALL IN POOR REPAIR, CHIPPING PAINT IN MEAT MARKET COOLER, INSTRUCTED TO REPAINT,
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT SHIELDS NOT CLEAN AND IN POOR REPAIR, IN BAKERY, PRODUCE PREP, WALK-IN PRODUCE, MEAT MARKET, AND WALK-IN FREEZERS, ALL AREAS NEEDS LIGHT REPLACE AND CLEANED,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • IN WOMENS BATHROOM, FAUCET IN POOR REPAIR, LOW WATER PRESSURE, INSTRUCTED TO REPAIR,
  4. Plainte

    10 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • HOT WATER RUNNING LUKE WARM (85'F) AT THIS TIME OF INSPECTION, AT ALL TWO AND THREE COMPARTMENT SINKS, AFTER ABOUT ONE HOUR HOT WATER RECOVERED AND BECAME HOTTER (110'F), INSTRUCTED TO MAINTAIN RUNNING HOT WATER CONSISTENTLY THROUGHOUT THE DAY, CRITICAL CITATION ISSUED: 7-38-030
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • SINGLE SERVE STRAWS AT COFFEE STATION, MUST BE WRAPPED OR STORED IN A SINGLE SERVE CONTAINER, THAT DISPENSES ONE AT A TIME,
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NO SPLASH GUARD AT EXPOSED HAND SINK BY COOKING AREA, WHERE FOODS AREA STORED, IN BAKERY, AND DELI STATION, AND MEAT MARKET AREA, INSTRUCTED TO PROVIDE, PITTED CUTTING BOARDS IN DELI AND MEAT MARKET AREAS, INSTRUCTED TO REPLACE,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OVENS IN BAKERY AREA NOT CLEAN, INTERIOR SHELVES AT BAKERY DISPLAY CASE NOT CLEAN, AND VENTS ABOVE COOKING BAKERY OVENS IN BAKERY AREA, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS, UNDER AND BEHIND EQUIPMENT, REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS, FIRST FLOOR AND BASEMENT AREAS,
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • CORNERS OF WALLS IN POOR REPAIR REAR STORAGE AREA, (BROKEN PLASTER), WALL UNDER THREE COMPARTMENT SINK IN MEAT MARKET IN POOR (LARGE HOLE), WALL/CEILING TILE (CHIPPING PLASTER AND STAINED CEILING TILE) IN BULK STORAGE AREA, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
    • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
      • PERSONAL ITEMS STORED ON TOP OF FOOD PRODUCTS, INSTRUCTED TO PROVIDE SPACE FOR EMPLOYEES BELONGINGS,
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • THREE COMPARTMENT SINK IN BAKERY AREA WITHOUT WORKING SINK STOPPERS, INSTRUCTED TO PROVIDE, NO EXPOSED HAND SINK AT FRONT COFFEE STATION AND FRONT DELI STATION, NO EXPOSED HAND SINK BEHIND BAKERY AREA, AT PREP SALAD STATION, INSTRUCTED TO INSTALLED EXPOSED HAND SINK AT ANY FOOD PREP STATION, NO VENTILATION AT ELECTRIC OVENS IN BAKERY AND DELI AREA, INSTRUCTED TO PROVIDE,
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • STORAGE AREAS THROUGHOUT PREMISES CLUTTERED, NOT CLEANED AND MAINTAINED, INSTRUCTED TO DO SO,
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • USED WASH CLOTHS IN BAKERY AREA NOT BEING STORED IN A SANITIZING BUCKET, INSTRUCTED TO DO SO,
  5. Toiles

    8 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN AND REPAINT OR REPLACE RUSTY METAL RACKS INSIDE SEAFOOD WALK-IN COOLER.--------NOTED KNIFE STORED IN BETWEEN SINKS. INSTRUCTED TO PROPERLY STORE IN KNIFE RACK (REAR PRODUCE PREP AREA).----------MUST REMOVE, CLEAN AND RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK IN DELI PREP AREA.-------MUST RESURFACE OR REPLACE CUTTING BOARD WITH DEEP SEAMS IN PRODUCE PREP AND SOME IN DELI PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIORS SURFACES OF EXPOSED HAND SINK IN BAKERY PREP AREA, PREP AND STORAGE SHELVES WITH FOOD DEBRIS AND STICKY SUBSTANCE IN PRODUCE PREP AREA TO PREVENT PEST HARBORAGE, INTERIOR SURFACES OF (2) ICE MACHINE IN REAR AREA, INTERIOR SURFACES OF OPEN SAUSAGE AND DELI COOLER WITH EXCESSIVE FOOD DEBRIS BEHIND DELI PREP/SERVICE AREA.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL (1ST, 2ND FLOOR AND BASEMENT STORAGE AREA) FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREA AND INSIDE ALL WALK-IN COOLER AND FLOOR DRAINS THROUGHOUT PREMISES (FRONT AND REAR PREP AND STORAGE AREA) TO PREVENT PEST HARBORAGE.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER INSIDE DAIRY WALK-IN COOLER, HOOD AND FILTERS WITH DUST BUILD-UP ABOVE OVEN OVEN IN BAKERY PREP/BAKING AREA, FILTER WITH EXCESSIVE GREASE ABOVE ROTISSERIE OVEN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • ALL LIGHT BULB MUST BE SHIELDED INSIDE BAKERY/BREAD CABINET IN FRONT DISPLAY AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO REPAIR TIMED (HOT) FAUCET HANDLE IN MIDDLE HAND SINK INSIDE WOMEN'S WASHROOM. MUST BE STAYED ON FOR 15 SECONDS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INSTRUCTED TO PROVIDE THERMOMETER INSIDE EVERY WALK-IN COOLER AND PREP COOLER (DELI SECTION) THROUGHOUT PREMISES. MUST PROVIDE THERMOMETER INSIDE ROTISSERIE HOT HOLDING UNIT.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES, CLUTTER AND UNUSED EQUIPMENT STORED IN BAKERY PREP AREA, IN SECOND FLOOR AND IN BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.--------USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  6. Plainte

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Above violation still remaining((Walk in cooler shelving/racks in produce department, and in dairy department that had peeling paint/rust, shall be repaired/replaced. Rear storage shelving that had peeling paint, rust, shall be repaired/replaced. Reach in cooler shelving/racks in bakery department, shall be repaired/replaced.).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Above violation still remaining((Non food contact surfaces of walk in cooler shelving, racks not clean, need detailed cleaning(crevices), display cooler shelving in produce area not clean, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Above violation still remaining(Floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners), Floors in walk in freezer(bsmt), not clean, needs detailed cleaning. Floors under heavy equipment, need detailed cleaning(corners). Floors in rear storage areas, 1st floor, and bsmt storage areas under shelving/pallets not clean, need detailed cleaning(corners)).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Above violation still remaining(Walls in produce prep are, bakery prep areas not clean, need detailed cleaning. Walls that had peeling paint, holes in rear storage areas, shall be repaired/sealed. Damaged/stained ceiling tiles in, rear storage area, and bathroom, shall be replaced).
  7. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Above violation still remaining(Walk in cooler shelving/racks in produce department, and in dairy department that had peeling paint/rust, shall be repaired/replaced. Rear storage shelving that had peeling paint, rust, shall be repaired/replaced. Reach in cooler shelving/racks in bakery department, shall be repaired/replaced.)
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Above violation still remaining(Non food contact surfaces of walk in cooler shelving, racks not clean, need detailed cleaning(crevices), display cooler shelving in produce area not clean, need detailed cleaning(crevices). Display cooler shelving in the following departments not clean(dairy department, meat department), need detailed cleaning(crevices)).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • above violation still remaining( Floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners), Floors in walk in freezer(bsmt), not clean, needs detailed cleaning. Floors under heavy equipment, need detailed cleaning(corners). Floors in rear storage areas, 1st floor, and bsmt storage areas under shelving/pallets not clean, need detailed cleaning(corners)).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Above violation still remaining(Walls in produce prep are, bakery prep areas not clean, need detailed cleaning. Walls that had peeling paint, holes in bakery area, rear storage areas, shall be repaired/sealed. Damaged/stained ceiling tiles in bakery prep area, rear storage area, and bathroom, shall be replaced).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Above violation still remaining(Damaged/broken light shield in walk in cooler in bakery departmentr, shall be repaired/replaced).
  8. Toiles

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Found observed live fruit flies(gnats) in rear storage areas(30 ), and in rear bakery prep area(15 ), also found/observed north front entrance door with a 1/2 inch or greater gap on side of door, door not rodent proofed.Citation issued 7-38-020. Serious violation.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Found some food items not properly dated in walk in cooler(deli department), and in walk in freezer(deli department), must properly date food items in walk in cooler(deli department), and in walk in freezer(deli department).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Walk in cooler shelving/racks in produce department, and in dairy department that had peeling paint/rust, shall be repaired/replaced. Rear storage shelving that had peeling paint, rust, shall be repaired/replaced. Reach in cooler shelving/racks in bakery department, shall be repaired/replaced.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Non food contact surfaces of walk in cooler shelving, racks not clean, need detailed cleaning(crevices), display cooler shelving in produce area not clean, need detailed cleaning(crevices). Display cooler shelving in the following departments not clean(dairy department, meat department), need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, need detailed cleaning. Prep table lower shelving in bakery department not clean, needs detailed cleaning.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners), Floors in walk in freezer(bsmt), not clean, needs detailed cleaning. Floors under heavy equipment, cooking equipment in prep areas not clean, need detailed cleaning(corners). Floors in rear storage areas, 1st floor, and bsmt storage areas under shelving/pallets not clean, need detailed cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Walls in produce prep are, bakery prep areas not clean, need detailed cleaning. Walls that had peeling paint, holes in bakery area, rear storage areas, shall be repaired/sealed. Damaged/stained ceiling tiles in bakery prep area, rear storage area, and bathroom, shall be replaced.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Damaged/broken light shield in walk in cooler in bakery departmentr, shall be repaired/replaced.
  9. Réinspection des toiles

    9 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK FOOD CONTAINERS IN FOOD PREP AREAS MUST BE LABELED TO IDENTIFY FOODS STORED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE DIRTY CARDBOARDS LINERS FROM STORAGE SHELVINGS IN THE REAR DELI FOOD PREP AREA.REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS USING A NON-TOXIC FINISH.PROVIDE/MAINTAIN (3) ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK (SEAFOOD DEPT).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR WHITE LINERS BENEATH SHELVINGS ARE DIRTY AT DISPLAY MEAT SECTION,FAN COVERS AND SHELVINGS INSIDE ALL COOLERS REQUIRE A DETAIL CLEANING,ICE MAKERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF FOOD EQUIPMENTS,REAR SIDES OF THE CHICKEN ROTISSERIE UNIT HAS GREASE BUILD-UP,MANUAL CAN OPENER AND HOUSINGS ATTACHED (DELI/MEAT)AND INTERIORS OF DISPLAY COOLERS (DELI/MEAT)ETC.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS. WORNED OUT SEALS AT CORNERS OF NORTH EXIT DOOR MUST BE REPLACED SEAL DOORS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES IN THE FOOD PREP AREAS AND HOOD/FILTER ABOVE THE CHICKEN ROTISSERIE UNIT REQUIRES A DETAIL CLEANING TO REMOVE GREASE BUILD-UP.PROVIDE MISSING CEILING TILE OVER THE LARGE BAKING OVEN AT REAR BAKERY FOOD PREP AREA. PROVIDE MISSING TILES AT LOWER SOUTH WALL(MEAT DEPT).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT BULBS INSIDE THE WALK-IN-FREEZER (BASEMENT)MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING.ALSO,LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND WALK-IN-COOLERS REQUIRE A DETAIL CLEANING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HANDSINK IN THE MEAT DEPARTMENT IS SLOW DRAINING MUST REPAIR. MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE FOR THE NESCAFE COFFEE STATION BEHIND BAKERY SERVICE AREAS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • THERMOMETERS MUST BE PROVIDED,KEPT VISIBLE INSIDE ALL WALK-IN-COOLERS,FREEZERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.PERSONAL BELONGING BEHIND BAKERY SERVICE MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS NEAR FOODS.
  10. Toiles

    11 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • ---FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE CHICKEN/RIB HOT HOLDING UNIT AMBIENT AIR DISPLAY 120.7F. THE HOT HOLDING UNIT IS USED TO STORE POTENTIALLY HAZARDOUS FOODS CHICKEN--RIBS--PORK. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN--RIBS-- INSIDE THE DISPLAY HOT HOLDING UNIT CUSTOMERS AREA INTERNAL TEMPERATURES RANGING FROM 117.9F-134.0F--NO TIME/TEMPERATURE LOG AVAILABLE AT THIS TIME. MANAGEMENT VOLUNTARILY DISCARDED 45#S OF FOOD WORTH APPROX. $144. CRITICAL VIOLATION 7-38-005(A).
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • BULK FOOD CONTAINERS IN FOOD PREP AREAS MUST BE LABELED TO IDENTIFY FOODS STORED.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REMOVE DIRTY CARDBOARDS LINERS FROM STORAGE SHELVINGS IN THE REAR DELI FOOD PREP AREA.REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS USING A NON-TOXIC FINISH.PROVIDE/MAINTAIN (3) ADEQUATE WORKING SINK STOPPERS FOR THE 3 COMPARTMENT SINK (SEAFOOD DEPT).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INTERIOR WHITE LINERS BENEATH SHELVINGS ARE DIRTY AT DISPLAY MEAT SECTION,FAN COVERS AND SHELVINGS INSIDE ALL COOLERS REQUIRE A DETAIL CLEANING,ICE MAKERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF FOOD EQUIPMENTS,REAR SIDES OF THE CHICKEN ROTISSERIE UNIT HAS GREASE BUILD-UP,MANUAL CAN OPENER AND HOUSINGS ATTACHED (DELI/MEAT)AND INTERIORS OF DISPLAY COOLERS (DELI/MEAT)ETC.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS. WORNED OUT SEALS AT CORNERS OF NORTH EXIT DOOR MUST BE REPLACED SEAL DOORS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST SEAL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES IN THE FOOD PREP AREAS AND HOOD/FILTER ABOVE THE CHICKEN ROTISSERIE UNIT REQUIRES A DETAIL CLEANING TO REMOVE GREASE BUILD-UP.PROVIDE MISSING CEILING TILE OVER THE LARGE BAKING OVEN AT REAR BAKERY FOOD PREP AREA. PROVIDE MISSING TILES AT LOWER SOUTH WALL(MEAT DEPT).
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • LIGHT BULBS INSIDE THE WALK-IN-FREEZER (BASEMENT)MUST BE SHIELDED OR PROVIDE SHATTER-PROOF LIGHTING.ALSO,LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND WALK-IN-COOLERS REQUIRE A DETAIL CLEANING.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • EXPOSED HANDSINK IN THE MEAT DEPARTMENT IS SLOW DRAINING MUST REPAIR. MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE FOR THE NESCAFE COFFEE STATION BEHIND BAKERY SERVICE AREAS.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • THERMOMETERS MUST BE PROVIDED,KEPT VISIBLE INSIDE ALL WALK-IN-COOLERS,FREEZERS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.PERSONAL BELONGING BEHIND BAKERY SERVICE MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS NEAR FOODS.
  11. Réinspection des toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Above violation still remaining (Walk in cooler shelving/racks that had peeling paint/rust shall be repaired/sealed. Rear storage shelving/racks that had rust, peeling paint, shall be repaired/sealed.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Above violation still remaining(Floors in bsmt storage areas need cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Above violation still remaining.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Above violation still remaining
  12. Toiles

    7 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • Found previous minor violation(#33, Cutting board(meat department) with deep cuts need to be replaced) not corrected from last inspection report#539608, dated 1/25/2012, at this time of inspection, Citation issued
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Found cutting boards in meat department with deep cuts, shall be replaced. Walk in cooler shelving/racks that had peeling paint/rust shall be repaired/sealed. Rear storage shelving/racks that had rust, peeling paint shall be repaired/sealed.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Non food contact surfaces of walk in cooler shelving, cooler shelving not clean, need detailed cleaning(crevices), rear storage area shelving, receiving area shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floors in deli prep area, produce prep areas under prep tables, storage shelving not clean, need detailed cleaning(corners), floors in bsmt storage areas need cleaning(corners).
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Missing ceiling tiles in prep areas(deli), rear storage areas, shall be provided, walls that had gaps, holes in prep area, rear storage areas, shall be repaired/sealed.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Must provide missing light shields to pastry display unit in bakery area, walk in freezer, missing/damaged light shields in dairy cooler, shall be provided.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Exhaust vents(ventilation) in walk in coolers, prep area cooler, display coolers not clean need detailed cleanoing(crevices0, exhaust vents(ventilation) in bathrooms not clean, need cleaning(detailed).
  13. Toiles

    7 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ADDITIONAL SWEEP AT THE ENTRANCE BOTTOM DOOR,MUST READJUST BRUSH AT THE SIDE OF THE EXIT /ENTRANCE DOOR ,REAR AREA; VENT COVERS IN MEAT CUTTING ROOM AND BAKERY WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CHOPPING BOARDS IN MEAT CUTTING AREA AND IN PRODUCE AREA UNCLEAN ,WITH BLACK DEEP CUTS MUST BE REPLACED; EXTERIOR TOP OF BAKERY OVEN WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN; CAN OPENER IN DELI PREP AREA NOT CLEAN MUST DETAIL CLEAN AND MAINTAIN SAUSAGE DISPLAY SHELVES UNCLEAN MUST DETAIL CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN WALK IN FREEZER BAKERY AREA UNCLEAN MUST CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. CEILING / WALLS OF WALK IN COOLER IN BAKERY AND WALK IN COOLER FOR MILK UNCLEAN MUST CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. BROKEN LIGHT SHIELD IN WALK IN COOLER IN BAKERY AREA MUST BE REPLACED; MUST PROVIDE LIGHT SHIELD IN HOT HOLDING FOR COOKED CHICKEN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. LEAKING PIPE IN HAND SINK IN THE PRODUCE AREA MUST BE FIXED
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLEANING EQUIPMENT MUST BE PROPERLY STORED
  14. Plainte

    6 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • Deli meat loaves not properly dated in meat display cases. Instructed to date all meats once seals have when broken with new use-by date within 5 days of opening package.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Fan covers through-out walk-in units, interior ice machine lid cover, display shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Floor in corners and under display shelves not cleaned. Instructed to detail clean daily.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Hole in wall noted in front electrical panel. Instructed to seal opening.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Light bulbs not shielded inside walk-in freezer in basement. Instructed to sheild bulbs. Light not working in meat department walk-in freezer. Instructed to replace non-working bulbs.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • Thermometers not visible inside walk-in coolers. Instructed to have all thermometers visible inside coolers.
  15. Réinspection de la plainte

    2 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • POUR LA PROCHAINE INSPECTION RÉGULIÈRE
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • POUR LA PROCHAINE INSPECTION RÉGULIÈRE
  16. Plainte

    5 infractions

    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING DISPLAY AND STORAGE,SERIOUS VIOLATION ,CITATION ISSUED, FOUND DIFFERENT KINDS OF PASTRIES INSIDE THE DISPLAY CABINET WITH 5 LIVE FLIES-HOUSE FLIES ON TOP OF THE PASTRIES-DONUTS,CHARROS,PAN DULCE,PAN REGULAR,MARRANITOS,CONCHAS-200PCS $150;MANAGER DISCARDED THE PASTRIES
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 20 LIVE FLIES-HOUSE FLIES OUSIDE THE PASTRY CABINET -2 DOORS;SERIOUS VIOLATION,CITATION ISSUED;PEST CONTROL COMPANY ARRIVED FOR SERVICE,FOOD INSIDE THE CABINET WERE DISCARDED AS DESCRIBED IN VIOLATION # 16;INSTRUCTED TO ELIMINATE FLIES IN THE STORE
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #156639,DATED 09-03-09;VIOLATION#38 ENTRANCE AND EXIT DOORS WITH WORN OUT STRIP BETWEEN DOORS ,MUST BE REPLACED,MUST SEAL DOORS;INSTRUCTED TO SEAL ALL DOORS TO PREVENT ANY INSECTS,RODENTS FROM ENTERING;GIVEN 5 DAYS 08-18-10 TO CORRECT THE VIOLATION
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. RACKS IN DISPLAY COOLER FOR CHEESE AND DELI MEAT UNCLEAN ,MUST CLEAN AND MAINTAIN
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING WATER IN PRODUCE WALK IN COOLER AND FRONT BASEMENT MUST KEEP DRY ,CLEAN AND MAINTAIN
  17. Feu de plainte

    0 infraction

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