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HOA NOM CO

1101-1103 W ARGYLE ST, CHICAGO, IL 60640 · Grocery Store

Résumé des inspections

HOA NOM CO a été inspecté 12 fois par Chicago Department of Public Health depuis le 24 février 2012. La dernière inspection, le 24 novembre 2020, n'a relevé aucune infraction.

2 des 12 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 : Nettoyage et désinfection, Ravageurs et Contrôle de la température des aliments.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

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.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 5 fois le 14 novembre 2019. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 3 fois dans 3 inspections distinctes, la plus récente le 18 septembre 2017. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • 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 2 fois dans 2 inspections distinctes, la plus récente le 5 novembre 2013. Par exemple : RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 14 novembre 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé une fois le 18 septembre 2017. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

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.

12 inspections

  1. Toiles

    0 infraction

  2. Toiles

    11 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMIT AND DIARRHEA PROCEDURE AND KIT ON SITE. INSTRUCTED TO PROVIDE PROCEDURE ALONG WITH THE NECESSARY ITEMS AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS IN THE BATHROOM NEAR MEAT SECTION AND AT THE HAND WASHING SINK NEXT TO 3-COMP NEAR BASEMENT STAIRS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED FOOD DEBRIS ON MEAT SLICER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO METAL STEM THERMOMETER ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PACKAGED RED SNAPPER FISH AND RED DRUM FILLET AT FRONT COLD HOLDING UNIT NEAR CASH REGISTER WITHOUT A FOOD LABEL. INSTRUCTED TO PROVIDE THE NECESSARY INFORMATION.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARDS BEING USED AS A CUTTING SURFACE IN REAR PREP AREA TO CHOP VEGTABLES AND MEAT. INSTRUCTED TO PROVIDE A SMOOTH, EASILY CLEANABLE CUTTING BOARD.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARD BOARD BOXES BEING USED TO LINE SHELVES IN FRONT STORAGE AREA NEAR REGISTER, IN REFRIGERATOR COOLERS AND WALK IN FREEZER. INSTRUCTED TO CLEAN AND REMOVE ALL CARD BOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED ESTABLISHMENT USING SHERWIN WILLIAMS PAINT PLASTIC CONTAINERS TO STORE MEATS IN COLD HOLDING UNIT IN MEAT SECTION. INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS THAT ARE SMOOTH AND EASILY CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED GROCERY BAGS BEING USED TO STORE MEAT IN COLD HOLDING UNIT IN AND IN WALK IN COOLER IN MEAT SECTION. INSTRUCTED TO PROPERLY STORE FOOD ITEMS IN APPROVED FOOD GRADE CONTAINERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARD BOARD BOXES STACKED TO THE CEILING IN REAR PREP AREA. INSTRUCTED TO REMOVE.
  3. Réinspection de la plainte

    0 infraction

  4. Réinspection de la plainte

    6 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM #2088349 ON 9-18-17. #18- OBSERVED APPROXIMATELY 200 SMALL FLIES IN SEVERAL MORE AREAS THROUGHOUT ESTABLISHMENT, IN THE REAR DRY STORAGE AREAS AND AT THE THREE COMPARTMENT SINK, AT THE PRODUCE DISPLAY IN GROCERY. STILL OBSERVED IN THE ONION STORAGE ROOM AND HALLWAY. STILL OBSERVED MICE DROPPINGS THROUGHOUT IN SEVERAL AREAS UNDER FISH DISPLAY COOLER, UNDER DRY STORAGE PALLETS, AND BEHIND EMPLOYEE WATER COOLER DISPENSER. INSTRUCTED TO REMOVE ALL FLIES AND DROPPINGS. WASH, RINSE AND SANITIZE SURFACES AND EQUIPMENT. RECOMMEND REPAIRING INOPERABLE AIR CURTAIN AT RECEIVING DOOR AND INSTALLING FOOD SERVICE APPROVED INSECT LIGHT TRAPS. MUST HAVE PREMISES SERVICED BY PEST CONTROL COMPANY. CRITICAL VIOLATION 7-42-090.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES OR PROOF OF REGISTRATION OR RECEIPT WHILE RAW MEATS WERE BEING PREPARED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOOD ENCRUSTED AND RUSTY SHELVING THROUGHOUT THE MEAT WALK-IN COOLER. MUST CLEAN OR REPLACE. REMOVE PLASTIC SHELF LINING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DIRTY FLOOR THROUGHOUT THE MEAT WALK-IN COOLER WITH EXCESSIVE BLOOD AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. CLEAN FLOOR MATS AND UNDER MATS. DEAD MICE AND ACCUMULATED FOOD DEBRIS AND LITTER UNDER SHELVES AND PALLETS IN REAR STORAGE AREAS. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WATER DAMAGED CEILING TILES THROUGHOUT THE GROCERY AISLES AND IN REAR MEAT PREP. MUST REPLACE.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • AUCUNE PROFESSION DE FORMATION DES MAIN-D'OEUVRE POUR TOUS LES EMPLOYÉS REQUIS. ÇA DOIT SE PRODUIRE.
  5. Plainte

    9 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NO PAPER TOWELS AT THE PRODUCE PREP EXPOSED HAND SINK WHILE PRODUCE WAS BEING PREPARED AND PACKAGED. MUST PROVIDE PAPER TOWELS AT ALL TIMES. MANAGEMENT PROVIDED. CRITICAL VIOLATION 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED APPROXIMATELY OVER 300 MICE DROPPINGS THROUGHOUT THE FACILITY. UNDER ALL WOODEN DRY STORAGE PALLETS, ON STORED BOXED PRE-PACKAGED DRY GOODS, ON BOXES OF PRODUCE IN REAR PRODUCE PREP AREA, ON SHELVING AT THE LARGE THREE COMPARTMENT SINK. UNDER AND AROUND THE SEAFOOD DISPLAY COOLER. ALSO OBSERVED 40 TO 50 SMALL FLIES THROUGHOUT THE ONION STORAGE, HALLWAY TO EMPLOYEE WASHROOM AND IN EMPLOYEE WASHROOM. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE AND FLIES TO MINIMIZE OR ELIMINATE ALL ACTIVITY. REMOVE ALL DROPPINGS AND SANITIZE ALL AFFECTED AREAS. SEAL ANY OPENINGS OR HOLES NOTED DURING CLEANING. SERIOUS VIOLATION 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE RAW MEATS WERE BEING PREPARED SUCH AS BEEF AT 35.6F. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION LEVEL FOR SANITIZING UTENSILS USED TO CUT RAW MEATS AND CHICKEN. MUST PROVIDE. SERIOUS VIOLATION. 7-38-030.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST NOT USE PAPER OR CARDBOARD AS LINER FOR SHELVING IN THE SEAFOOD DISPLAY COOLER. MUST NOT USE CARDBOARD AS A PREP CUTTING SURFACE AT THE PRODUCE PREP. ALL MUST BE SMOOTH AND CLEANABLE SURFACES. FOOD ENCRUSTED AND RUST SHELVING THROUGHOUT THE MEAT WALK-IN COOLER. MUST CLEAN OR REPLACE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DIRTY FLOOR THROUGHOUT THE MEAT WALK-IN COOLER WITH EXCESSIVE BLOOD AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WATER DAMAGED CEILING TILES THROUGHOUT THE GROCERY ISLES AND IN REAR MEAT PREP. MUST REPLACE.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IE: BACK PACKS IN THE FOOD PREP AREAS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • AUCUNE PROFESSION DE FORMATION DES MAIN-D'OEUVRE POUR TOUS LES EMPLOYÉS REQUIS. ÇA DOIT SE PRODUIRE.
  6. Toiles

    6 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING POTENTIALLY HAZARDCOUS FOODS AT THE DELI (I.E. RAW STEAKS, RIBS, CHICKEN FEET, ETC.) INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES & TO HAVE THE CERTIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. NO CITATION ISSUED.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • FOUND THE TONGS/DISPENSING UTENSILS USED TO DISPENSE RAW FISH AND SHELLFISH STORED DIRECTLY IN THE MEAT WITH THE HANDLE DOWN. INSTRUCTED TO STORE DISPENSING UTENSIL IN THE FOOD WITH THE HANDLE FACING UP OR TO STORE IN A SEPERATE CONTAINER IN BETWEEN USE TO PREVENT CUSTOMERS FROM INDIRECTLY TOUCHING RAW FOODS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE THE RIPPED PLASTIC ENTRY DRAPES IN THE WALK-IN PRODUCE COOLER THAT ARE IN POOR REPAIR AND REPLACE THE STAINED, DEEP GROOVED CUTTING BOARD BEHIND THE DELI AND MAINTAIN.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED CONDENSATION DRIPPING INTO A PLASTIC BUCKET INSIDE THE WALK-IN MEAT COOLER BEHIND THE DELI. NO FOOD ITEMS WERE STORED NEAR THE DRIPPAGE AND THE LEAK WAS CONTAINED IN THE BUCKET. MUST REPAIR THE CONDENSER TO PREVENT LEAKAGE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVER AND SURROUNDING AREA ON THE CONDENSER IN THE WALK-IN PRODUCE COOLER TO REMOVE HEAVY DUST BUILDUP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO DRAIN PLUGS AT BOTH 3-COMPARTMENT SINKS. MUST PROVIDE DRAIN PLUGS FOR BOTH SINKS AND MAINTAIN.
  7. Plainte abrégée

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • LID AND LID LINER OF CHEST FREEZER WERE FRUIT "DURIAN WHOLE"ARE STORED,ARE BROKEN FROM HINGES AND LINER HAS EXPOSED INSULATION AND BUILD-UP OF DIRTY GRAY TAPE,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BUTCHER'S KNIVES WERE STORED INSIDE WOOD KNIFE RACK BEHIND THE WHITE MICROWAVE IS POROUS AND EXTREMELY DIRTY WITH ENCRUSTED BLOOD AND RAW MEAT. INSTRUCTED TO REPLACE SAID KNIFE RACK,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. RAW WOOD DIVIDES INSIDE THE LONG OPENED FREEZER BY THE FIRST CASHIER,ARE IN POOR REPAIR,WOOD BROKEN AND SURFACE POROUS.ALSO RAW WOOD SHELVES INSIDE THE WALK-IN COOLER AT BUTCHER'S AREA ARE IN POOR CONDITION ENCRUSTED BLOOD,DEBRIS RAW MEAT STUCK ON THEM ,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.INSTRUCTED TO REMOVE AND REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.WEE OBSERVED KNIVES STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK IN FISH/PRODUCE REAR AREA,INSTRUCTED TO REMOVE AND PROVIDE KNIFE RACK.ONLY CLEAN KNIVES MUST BE STORED AT KNIFE RACKS. CARDBOARDS AREA STORED ON SHELVES AT SELLING AREA, INSIDE COOLERS AND FREEZERS THROUGHOUT THE PREMISES.CARDBOARDS ARE DIRTY,POROUS,STAINED WITH FOOD AND DEBRIS,INSTRUCTED TO REMOVE ,PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EMPTY PLASTIC CONTAINERS WITH DEBRIS AND FOOD SPILLAGE ON THEM,INSTRUCTED TO CLEAN AND MAINTAIN,BUTCHER'S AREA
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • : FLOOR AND RUBBER MATS INSIDE THE WALK-IN COOLER IN BUTCHER'S AREA WITH DRY BLOOD,RAW MEAT,GRIMES AND FOODS DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.ALSO WALK-IN COOLER AND FREEZER AT FISH.PRODUCE AREA MUST REMOVE GRIMES AND FOOD DEBRIS UNDER THE SHELVES ,ALONG WALLS AND CORNERS. NEED TO CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLES ON EAST WALLS OF BUTCHER'S AREA,INSTRUCTED TO SEAL
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO LIGHT SHIELD PROVIDED AT BUTCHER'S AREA AND IN FRONT OF DISPLAY PREP COOLER,SAME AREA,INSTRUCTED TO PROVIDE WITH END CAPS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED GARDEN HOSE ATTACHED AT FAUCET UNDER THE PRODUCE TABLE IN SELLING AREA,INSTRUCTED TO PROVIDE A BACK FLOW PREVENTER DEVICE AT SAID FAUCET.
  8. Réinspection des toiles

    6 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • : LID AND LID LINER OF CHEST FREEZER WERE FRUIT "DURIAN WHOLE"ARE STORED,ARE BROKEN FROM HINGES AND LINER HAS EXPOSED INSULATION AND BUILD-UP OF DIRTY GRAY TAPE,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BUTCHER'S KNIVES WERE STORED INSIDE WOOD KNIFE RACK BEHIND THE WHITE MICROWAVE IS POROUS AND EXTREMELY DIRTY WITH ENCRUSTED BLOOD AND RAW MEAT. INSTRUCTED TO REPLACE SAID KNIFE RACK,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. RAW WOOD DIVIDES INSIDE THE LONG OPENED FREEZER BY THE FIRST CASHIER,ARE IN POOR REPAIR,WOOD BROKEN AND SURFACE POROUS.ALSO RAW WOOD SHELVES INSIDE THE WALK-IN COOLER AT BUTCHER'S AREA ARE IN POOR CONDITION ENCRUSTED BLOOD,DEBRIS RAW MEAT STUCK ON THEM ,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.INSTRUCTED TO REMOVE AND REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.WEE OBSERVED KNIVES STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK IN FISH/PRODUCE REAR AREA,INSTRUCTED TO REMOVE AND PROVIDE KNIFE RACK.ONLY CLEAN KNIVES MUST BE STORED AT KNIFE RACKS. CARDBOARDS AREA STORED ON SHELVES AT SELLING AREA, INSIDE COOLERS AND FREEZERS THROUGHOUT THE PREMISES.CARDBOARDS ARE DIRTY,POROUS,STAINED WITH FOOD AND DEBRIS,INSTRUCTED TO REMOVE ,PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EMPTY PLASTIC CONTAINERS WITH DEBRIS AND FOOD SPILLAGE ON THEM,INSTRUCTED TO CLEAN AND MAINTAIN,BUTCHER'S AREA
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR AND RUBBER MATS INSIDE THE WALK-IN COOLER IN BUTCHER'S AREA WITH DRY BLOOD,RAW MEAT,GRIMES AND FOODS DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.ALSO WALK-IN COOLER AND FREEZER AT FISH.PRODUCE AREA MUST REMOVE GRIMES AND FOOD DEBRIS UNDER THE SHELVES ,ALONG WALLS AND CORNERS. NEED TO CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLES ON EAST WALLS OF BUTCHER'S AREA,INSTRUCTED TO SEAL
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO LIGHT SHIELD PROVIDED AT BUTCHER'S AREA AND IN FRONT OF DISPLAY PREP COOLER,SAME AREA,INSTRUCTED TO PROVIDE WITH END CAPS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED GARDEN HOSE ATTACHED AT FAUCET UNDER THE PRODUCE TABLE IN SELLING AREA,INSTRUCTED TO PROVIDE A BACK FLOW PREVENTER DEVICE AT SAID FAUCET.
  9. Toiles

    7 infractions

    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OVER 15 RAT DROPPINGS WERE OBSERVED UNDER THE PRODUCE TABLE AT SELLING AREA,ALSO ON WEST SHELF WERE #10 CANS AREA STORED.OVER 30 SMALL LIVE FLIES INSIDE THE STORAGE WERE ONION ARE STORED.SMALL FLIES BY THE THREE COMPARTMENT SINK,IN REAR PRODUCE REPACKING AREA.OUTER OPENING NOT PROTECTED REAR DOOR WITH GAP 1/2" TO 1" BOTTOM PART.INSTRUCTED TO RODENT/INSECT PROF SAID DOOR. INSTRUCTED TO REMOVE DROPPINGS AND SMALL FLIES,CLEAN AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • LID AND LID LINER OF CHEST FREEZER WERE FRUIT "DURIAN WHOLE"ARE STORED,ARE BROKEN FROM HINGES AND LINER HAS EXPOSED INSULATION AND BUILD-UP OF DIRTY GRAY TAPE,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BUTCHER'S KNIVES WERE STORED INSIDE WOOD KNIFE RACK BEHIND THE WHITE MICROWAVE IS POROUS AND EXTREMELY DIRTY WITH ENCRUSTED BLOOD AND RAW MEAT. INSTRUCTED TO REPLACE SAID KNIFE RACK,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. RAW WOOD DIVIDES INSIDE THE LONG OPENED FREEZER BY THE FIRST CASHIER,ARE IN POOR REPAIR,WOOD BROKEN AND SURFACE POROUS.ALSO RAW WOOD SHELVES INSIDE THE WALK-IN COOLER AT BUTCHER'S AREA ARE IN POOR CONDITION ENCRUSTED BLOOD,DEBRIS RAW MEAT STUCK ON THEM ,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.INSTRUCTED TO REMOVE AND REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.WEE OBSERVED KNIVES STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK IN FISH/PRODUCE REAR AREA,INSTRUCTED TO REMOVE AND PROVIDE KNIFE RACK.ONLY CLEAN KNIVES MUST BE STORED AT KNIFE RACKS. CARDBOARDS AREA STORED ON SHELVES AT SELLING AREA, INSIDE COOLERS AND FREEZERS THROUGHOUT THE PREMISES.CARDBOARDS ARE DIRTY,POROUS,STAINED WITH FOOD AND DEBRIS,INSTRUCTED TO REMOVE ,PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EMPTY PLASTIC CONTAINERS WITH DEBRIS AND FOOD SPILLAGE ON THEM,INSTRUCTED TO CLEAN AND MAINTAIN,BUTCHER'S AREA
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOOR AND RUBBER MATS INSIDE THE WALK-IN COOLER IN BUTCHER'S AREA WITH DRY BLOOD,RAW MEAT,GRIMES AND FOODS DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.ALSO WALK-IN COOLER AND FREEZER AT FISH.PRODUCE AREA MUST REMOVE GRIMES AND FOOD DEBRIS UNDER THE SHELVES ,ALONG WALLS AND CORNERS. NEED TO CLEAN AND MAINTAIN
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • HOLES ON EAST WALLS OF BUTCHER'S AREA,INSTRUCTED TO SEAL
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO LIGHT SHIELD PROVIDED AT BUTCHER'S AREA AND IN FRONT OF DISPLAY PREP COOLER,SAME AREA,INSTRUCTED TO PROVIDE WITH END CAPS.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • OBSERVED GARDEN HOSE ATTACHED AT FAUCET UNDER THE PRODUCE TABLE IN SELLING AREA,INSTRUCTED TO PROVIDE A BACK FLOW PREVENTER DEVICE AT SAID FAUCET.
  10. Toiles

    4 infractions

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINS/DIRT ON WALLS IN PREP AREA BEHIND AND AROUND CUTTING BOARDS/SAW AND AT REAR PREP AREA BEHIND PRODUCE CUTTING TABLE. MUST CLEAN ALL WALLS AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • BUTCHER PREP AREA 3-COMPARTMENT MIDDLE DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THEROMETER INSIDE SOFT DRINK STAND UP REACH IN COOLER (BY FRONT DOORS). MUST PROVIDE WORKING THEROMETER FOR COOLER.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • OBSERVED ONE FOOD HANDLER AT BUTCHER PREP AREA WITH NO HAIR RESTARINT. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  11. Réinspection des toiles

    7 infractions

    • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
      • COMMINGLED LIVE SHELL FISH. OBSERVED WITH MANAGER A RED PLASTIC CONTAINER WITH SHELL FISH IN IT, TYPE: OYSTER PACIFIC EXTRA LARGE-QUANTITY OF SHELL FISH 20 PIECES,HOWEVER CONTAINERS HAD 25 PIECES. PRODUCTS DISCARDED AND DENATURED. POUNDS PIECES, VALUE 37.25. INFORMATION GIVEN HOW TO KEEP SAFE SHELL FISH PRODUCTS. CRITICAL VIOLATION:7-38-005(B2)
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE BROKEN RUBBER GASKET AT COOLER DOOR #15 IN SELLING AREA.REPLACE OR REPAINT WITH NON-TOXIC PAINT IN POOR CONDITION SHELVES INSIDE THE WALK-IN COOLER A BUILD-UP OF FOOD AND WHITE UNKNOWN SUBSTANCE BUILD-UP
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF EXPOSED HAND SINK IN BUTCHER'S AREA,AND THREE COMPARTMENT SINKS IN BOTH AREAS.(FOOD BUILD-UP).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NEED TO SWEEP FLOOR UNDER THE WOOD PALLETS IN DRY STORAGE AREA ALSO BEHIND AND UNDER COOLERS(DEBRIS BUILD-UP)
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR IN POOR CONDITION WALL BEHIND THE THREE COMPARTMENT SINK IN BUTCHER'S AREA(PEELING PAINT AND DAMAGED WALL. REPLACE HEAVILY WATER STAINED AND BULGED CEILING TILES IN SELLING AREA THROUGHOUT AND ESPECIALLY ABOVE THE POTS ON THE WEST SHELF
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN LIGHT SHIELD IN BUTCHER'S AREA(DEAD INSECTS).
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING FAUCET ON BOTH THREE COMPARTMENT SINKS.REPAIR LEAKING WATER PIPE UNDER THE FIRST COMPARTMENT SINK (BY THE DOOR)PROVIDE WORKING STOPPERS FOR BOTH THREE COMPARTMENT SINKS.
  12. Toiles

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND CHICKEN AND DUCK BALLUT EGGS AT IMPROPER TEMPERATURE(8 LAYERS OF CHICKEN BALLUT 30 IN EACH TRAY AT TEMP OF 64.6F TO 66.9F;7 TRAYS OF DUCK BALLUT EGGS 30 IN EACH TRAYS AT TEMP OF 57.3F TO 62.7F).OBSERVED EMPLOYEE STORING BALLUT EGGS INSIDE THE COOLERS WHEN HE SAW ME ON PREMISES. MANAGER STATED THAT EGGS WERE DELIVERED ON 2-22-2012 FROM CALIFORNIA AT THAT TEMPERATURE.INVOICE ON PREMISES.SUGGESTED TO HAVE A REFRIGERATOR TRUCK DELIVER THE EGGS FROM THE PROVIDER. BALLUT EGGS DISCARDED AND DENATURED POUNDS VALUE.CRITICAL VIOLATION:7-38-005(A) H000077596-18
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • EXPOSED HAND SINK IN BUTCHER'S AREA NOT ACCESSIBLE. EXPOSED HAND SINK WAS COVERED WITH TOO MANY ITEMS( TRAYS,CUTTING BOARD, MULTIPLE BAGS),NOT VISIBLE COMPLETELY COVERED WITH ITEMS. I ASKED IF THEY HAD AN EXPOSED HAND SINK IN SAID AREA. MANAGER REMOVED ALL ITEMS,SINK WAS DRY AND FILTHY(FOOD DEBRIS AND ENCRUSTED DRY BLOOD).INSTRUCTED TO CLEAN AND MAINTAIN SINK ACCESSIBLE AT ALL TIME FOR HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO77596-18
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED EVIDENCE OF RAT DROPPINGS UNDER THE SHELVES IN REAR DRY FOOD STORAGE,ABOVE THE NODDLE BAGS,HOWEVER NO EVIDENCE OF GNAWED FOOD.(APPROX 30 DROPPINGS OR MORE). ALSO OBSERVED MICE DROPPINGS UNDER THE FIRST CASHIER COUNTER(WEST AREA BY THE RICE BAGS, (APPROX 15 OR MORE).INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA, ALSO RODENT PROOF THE BOTTOM OF FRONT DOOR.RECOMMENDED TO REMOVE WOOD PALETTES AND PROVIDE RAISED SHELVES,(6" OFF THE FLOOR) FOR CLEANING AND MONITOR PURPOSE. SERIOUS VIOLATION: 7-38-020 HOOOO77597-10
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • REPLACE BROKEN RUBBER GASKET AT COOLER DOOR #15 IN SELLING AREA.REPLACE OR REPAINT WITH NON-TOXIC PAINT IN POOR CONDITION SHELVES INSIDE THE WALK-IN COOLER A BUILD-UP OF FOOD AND WHITE UNKNOWN SUBSTANCE BUILD-UP
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN INTERIOR OF EXPOSED HAND SINK IN BUTCHER'S AREA,AND THREE COMPARTMENT SINKS IN BOTH AREAS.(FOOD BUILD-UP).
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • NEED TO SWEEP FLOOR UNDER THE WOOD PALLETS IN DRY STORAGE AREA ALSO BEHIND AND UNDER COOLERS(DEBRIS BUILD-UP)
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPAIR IN POOR CONDITION WALL BEHIND THE THREE COMPARTMENT SINK IN BUTCHER'S AREA(PEELING PAINT AND DAMAGED WALL. REPLACE HEAVILY WATER STAINED AND BULGED CEILING TILES IN SELLING AREA THROUGHOUT AND ESPECIALLY ABOVE THE POTS ON THE WEST SHELF.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • CLEAN LIGHT SHIELD IN BUTCHER'S AREA(DEAD INSECTS).
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REPAIR LEAKING FAUCET ON BOTH THREE COMPARTMENT SINKS.REPAIR LEAKING WATER PIPE UNDER THE FIRST COMPARTMENT SINK (BY THE DOOR)PROVIDE WORKING STOPPERS FOR BOTH THREE COMPARTMENT SINKS.

Établissements inspectés à proximité

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