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A & G FRESH MARKET, INC

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

17 inspections

  1. Canvass

    0 infraction

  2. Canvass Re-Inspection

    0 infraction

  3. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • 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. PREVIOUS MINOR VIOLATION(S) CORRECTED 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. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR SURFACES IN POOR REPAIR VARIOUS AREAS, SURFACES NOT SMOOTH AND EASILY CLEAN, BROKEN BRICK FLOOR SURFACES, INSTRUCTED TO REPAIR,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN POOR REPAIR, CHIPPING PAINT IN MEAT MARKET COOLER, INSTRUCTED TO REPAINT,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • IN WOMENS BATHROOM, FAUCET IN POOR REPAIR, LOW WATER PRESSURE, INSTRUCTED TO REPAIR,
  4. Plainte

    10 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • 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. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVE STRAWS AT COFFEE STATION, MUST BE WRAPPED OR STORED IN A SINGLE SERVE CONTAINER, THAT DISPENSES ONE AT A TIME,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PERSONAL ITEMS STORED ON TOP OF FOOD PRODUCTS, INSTRUCTED TO PROVIDE SPACE FOR EMPLOYEES BELONGINGS,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE AREAS THROUGHOUT PREMISES CLUTTERED, NOT CLEANED AND MAINTAINED, INSTRUCTED TO DO SO,
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • USED WASH CLOTHS IN BAKERY AREA NOT BEING STORED IN A SANITIZING BUCKET, INSTRUCTED TO DO SO,
  5. Canvass

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHT BULB MUST BE SHIELDED INSIDE BAKERY/BREAD CABINET IN FRONT DISPLAY AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR TIMED (HOT) FAUCET HANDLE IN MIDDLE HAND SINK INSIDE WOMEN'S WASHROOM. MUST BE STAYED ON FOR 15 SECONDS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Above violation still remaining(Damaged/broken light shield in walk in cooler in bakery departmentr, shall be repaired/replaced).
  8. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found observed live fruit flies(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. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • 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. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving, racks not clean, need detailed cleaning(crevices), display cooler shelving 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Damaged/broken light shield in walk in cooler in bakery departmentr, shall be repaired/replaced.
  9. Canvass Re-Inspection

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS IN FOOD PREP AREAS MUST BE LABELED TO IDENTIFY FOODS STORED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS MUST BE PROVIDED,KEPT VISIBLE INSIDE ALL WALK-IN-COOLERS,FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ---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. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND 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. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS IN FOOD PREP AREAS MUST BE LABELED TO IDENTIFY FOODS STORED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS MUST BE PROVIDED,KEPT VISIBLE INSIDE ALL WALK-IN-COOLERS,FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining(Floors in bsmt storage areas need cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Above violation still remaining
  12. Canvass

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 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. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. Canvass

    7 infractions

    • 32. 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. 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. 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. 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. 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. FLOOR IN WALK IN FREEZER BAKERY AREA UNCLEAN MUST CLEAN AND MAINTAIN
    • 35. 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. CEILING / WALLS OF WALK IN COOLER IN BAKERY AND WALK IN COOLER FOR MILK UNCLEAN MUST CLEAN AND MAINTAIN
    • 36. 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. 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: 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. LEAKING PIPE IN HAND SINK IN THE PRODUCE AREA MUST BE FIXED
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • 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. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers through-out walk-in units, interior ice machine lid cover, display shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in corners and under display shelves not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Hole in wall noted in front electrical panel. Instructed to seal opening.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers not visible inside walk-in coolers. Instructed to have all thermometers visible inside coolers.
  15. Réinspection de la plainte

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOR NEXT REGULAR INSPECTION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOR NEXT REGULAR INSPECTION
  16. Plainte

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • 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. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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. PREVIOUS MINOR VIOLATION(S) CORRECTED 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. 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. RACKS IN DISPLAY COOLER FOR CHEESE AND DELI MEAT UNCLEAN ,MUST CLEAN AND MAINTAIN
    • 34. 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. STANDING WATER IN PRODUCE WALK IN COOLER AND FRONT BASEMENT MUST KEEP DRY ,CLEAN AND MAINTAIN
  17. Complaint-Fire

    0 infraction